Probiotické mikroorganismy a jejich význam

ABSTRACT Bachelor thesis titled Probitic microorganisms and their significance is divided into two parts, the first theoretical part deals with the characteristics of probiotic microorganisms and practical part focuses on the composition of microorganisms in fermented milk products. At the beginning of the theoretical part describes the history of the development of research probiotic microorganisms The composition of the colonization of the gastrointestinal tract and the action of microorganisms on human health. The work focuses on the description of genera probiotic microorganisms, especially on the most used genera Lactobacillus and Bifidobacterium, which are used in the dairy, meat industry and the pharmaceutical industry to produce food and pharmaceutic preparations, which aim to promote the health of people and animals. The practical part deals with the microbial composition of fermented milk products and their evaluation in terms of legislation