Working group:
Microbiology of Dairy and Fat procedures
Pedagogical activity:
Courses for BSc degree: Fundamentals of Hygiene and Sanitation (since 2008)
Seminars for BSc degree: Dairy Technology (since 2008)
Courses for MSc degree: Applied Food Microbiology (since 2009)
Laboratory courses for MSc degree: Microbiology of Milk, Fat and Cosmetics (since 2008)
Scientific activity:
Antibacterial and antifungal activity of lactic acid bacteria (LAB).
Detection of antimicrobial metabolites produced by LAB and their characterization.
Spoilage of mayonnaise based products by lactic acid bacteria.
Selective enumeration of LAB and they phenotypic and genotypic identification.
Education:
2004 graduated from Institute of Chemical Technology (ICT), Prague (specialization in Dairy Chemistry and Technology)
2008 PhD in Food Chemistry and Technology at ICT, Prague (Topic: Protective cultures in delicatessen products)
Employment history:
2006-2008 Research Worker at the Department of Dairy and Fat Technology, ICT, Prague
2008-present Assistant Professor at the Department of Dairy and Fat Technology, ICT, Prague
2006 Short visit (2 months) at Central food research institute, Budapest, Hungary
2006 Short visit (1 month) at Central food research institute, Budapest, Hungary
Selected scientific papers since 2000:
Kučerová K., Korbová I., Horáčková Š., Šviráková E., Plocková M.: Influence of enterococci and lactobacilli on Listeria. Czech J. Food Sci., 27 (SI 2), S2-12–S2-17 (2009)
Kučerová K., Svobodová H., Tůma Š., Ondráčková I., Plocková M.: Production of biogenic amines by enterococci. Czech J. Food Sci., 27 (SI 2), S2-50–S2-55 (2009)
Tůma Š, Kučerová K., Plocková M: Isolation of anticlostridially active lactobacilli from semi-hard cheese. Czech J. Food Sci., 26, 324-332 (2008)
Kučerová K., Chumchalová J., Míková K., Cupáková Š., Karpíšková R., Ho L.: Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials. Eur. Food Res. Technol., 226, 265–272 (2007)
czech version