Využití bakterií mléčného kysání při produkci vybraných potravinářských výrobků

Lactic acid bacteria has an indispensable role in food biotechnology. They are applied in terms of fermentation properties, but also in terms of antimicrobial activity. The most prominent genus is Lactobacillus. This bacterial genus is used in the fermentation processes of food products and includes also strains classified as probiotic organisms. These microorganisms are beneficial to human health, particularly by its action in the gastrointestinal tract. The thesis deals with general characterization of milk bacteria with subsequent description of selected food products. The fermented products have been evaluated especially with regard to the use of individual types of lactic bacteria from the genus Lactobacillus. Also, the significance of these types of bacteria has been described with regard to the health of the consumers