Working group: Microbiology of Dairy and Fat Procedures
Pedagogical activity:
Courses taught for MSc degree: Microbiology of Milk, Fat and Cosmetics (since 1986) ,
Laboratory course for MSc degree Microbiology of Milk, Fat and Cosmetics (1984-1998),
Courses for Bsc Degree: Dairy Technology (since 2001)
Supervising MSc diploma projects: 70 students
Supervising PhD projects: 10 students (6 succesfully finished)
Scientific activity:
Antibacterial and antifungal activity of lactic acid bacteria (LAB)
Stability of probiotics in different food system,
Microbial ecology of food products
Phenotyping and genotyping of wild LAB strains with respect to their activities important for cheese production (autolysis,
resistance against different factors .)
Antimicrobial activity of esters of fatty acids with polyols.
Microbiological risks in dairy production- detection and kontrol- grant 2B06048 MMT
Listeria monocytogenes - approach to evaluation of safety and quality of dairy products grant 2B08050 MMT
Functional milk and cereal based foods with probiotics and evaluation of its quality-grant 101B090 NAZV
Education:
1977 graduated from Institute of Chemical Technology (ICT), Prague (specialization in dairy chemistry and technology)
1983 PhD in Chemistry and Technology of Food at the ICT, Prague (Characterization of bacteria used for production of fermented milks)
Employment experiences:
At the ICT, Prague since 1977
1977-1984 Research Assistant at the Dept. of Dairy and Fat Technology, ICT, Prague
1984-1998 Assistant Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
1998-present Associate Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
1983-1989 repeated short visits at Humboldt University Berlin, Germany and University in Plovdiv, Bulgaria
1996 - short visit IFR Norwich, UK
1998 - short visit University of Alberta, Canada
2002 - short visit University of Nebraska, Lincoln
Other activities:
Member of Scientific Board of Faculty of Food and Biochemical Technology, ICT Prague
Member of Scientific Board od Czech Dairy Research Institute, Prague
Member of Czech National IDF Committee
Member of IDF Standing Committee on Dairy Science and Technology
Member of body of editors of Mlékařské listy -Zpravodaj
Member of body of editors of International Dairy Journal
Liason officer for Cooperation of ITC Prague and University of Alberta, Edmonton, Canada
Selected scientific papers since 2000:
Kozáková D., Solichová K., Ondráčková I., viráková E., Plocková M.: Effect of some environmental factors on the autolysis of lactococci used for cheese production. J.Food Nutr.Res. 49, 1-6 (2010)
Němečková I., Rohacká H., Kučerová K., Tůma ., Roubal P., Pechačová M., Cicvárek J., Plocková M.: Inhibition of Clostridium tyrobutyricum in cheese-slurry. Acta Alimentaria 39, 368-377 (2010)
Kučerová K., Korbová I., Horáčková ., viráková E., Plocková M.: Influence of Enterococci and Lactobacilli on Listeria. Czech J.Food Sci 27, Special Issue 2: 50-55 (2009)
Kučerová K., Svobodová H., Tůma ., Ondráčková I., Plocková M.:Production of Biogenic Amines by Enterococci. Czech J.Food Sci 27, Special Issue 2:12-17 (2009)
viráková E., Tichovský P., Sloilová I., Plocková M.: Antilisterial activity of lactococci. Czech J.Food Sci 27, Special Issue 2: 8-11 (2009)
Tůma ., Kučerová k., Plocková M.: Isolation of anticlostridially active lactobacilli from semi-hard cheese. Czech J.Food Sci. 26, 324-332( 2008).
Tůma ., Vogensen F., Plocková M., Chumchalová J.: Isolation of Antifungally Active Lactobacilli from Edam Cheese. Acta Alimentaria 36, 405-414 (2007).
Kozáková D., Holubová J., Plocková M., Chumchalová J., Čurda L.: Impedance measurement of growth of lactic acid bacteria in the presence of nisin and lysozyme. Eur. Food Res. Technol. 221, 774-778 (2005).
Chumchalová J., Stiles J., Josephsen J., Plocková M.: Characterization and purification of acidocin CH5, a bacteriocin produced by Lactobacillus acidophilus CH5 J.Appl.Microbiol. 96, 1082-1089 (2004)
Plocková M., Chumchalová J., Giesová M., Bouková O.: Antifungal effectiveness of Lactobacillus rhamnosus VT1 at different temperatures. Adv.Food Sci . 26, 64-68 (2004)
Giesová M., Chumchalová J., Plocková M.: Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10. Eur.Food Res.Technol. 218, 194-197 (2004)
Bartoová E., Červenková R., pičková Z., midrkal J., Filip V., Plocková M.: Monoacylglycerols as food additives with antimicrobial properties, Czech J.Food Sci. 22, 238-241 (2004).
Prekop J., Červenková R., Bartoová E., pičková Z., midrkal J., Filip V., Plocková M.: Acylglycosides as future food preservatives, Czech J.Food Sci. 22, 45-48 (2004).
Filip V., Plocková M., midrkal J., Řiháková Z., Melzoch K., Schmidt .: Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chemistry 83 (4), 585-593 (2003).
Rihakova Z., Filip V., Plockova M., Smidrkal J., Cervenkova R.: Inhibition of Aspergillus niger DMF 0801 by Monoacylglycerols Prepared from Coconut Oil. Czech J.Food Sci.20, 48-52 (2002).
Geciova J., Giesova M., Jelen P., Plockova M.: Disruption of Str. thermophilus 143 culture by three mechanical methods for increased ß-galactosidase activity. Milchwissenschaft 57, 509-511 (2002).
Stiles J., Penkar S., Plockova M., Chumchalova J., Bullerman L.B.:Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus. J.Food Prot. 65, 1188-1191 (2002).
Do T.M., Plockova M., Chumchalova J.:Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk. Czech J.Food Sci 19, 171-176 (2001).
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