czThe Department of Cheese Technology and Collections in Tábor specializes in research, development, and applications in the field of microbiology and cheese technology. It uses modern molecular and proteomic methods to identify and characterize microorganisms and their metabolites. Its activities include the management of the unique CCDBC and CCDM collections of microorganisms, which are a key resource for the food industry and other scientific fields. The department is engaged in advanced microbiological and mycological analyses, the identification of filamentous fungi and yeasts based on microscopic preparations and DNA analysis. An important part of the work is also the characterization of the functional properties of lactic acid bacteria (LAB) and yeasts and their extracellular metabolites, including their interactions with other microorganisms using modern imaging tools such as Cytosmart®.
In the field of proteomics, the department performs the isolation, quantification, and visualization of microbial proteins and peptides using SDS PAGE and Tricine PAGE techniques. These methods help to investigate the production and function of proteins with the aim of improving processes in the production of cheese and other fermented foods, but also to evaluate the probiotic potential of lactic acid bacteria. In addition to the food industry, the microorganisms studied at the department are also used in biological plant protection and in the fermentation of plant production waste products, thus contributing to sustainable development.
If you have any questions or would like more information, please do not hesitate to contact us.
Ing. Miloslava Kavková, Ph.D.
Head of CCDM a CCDBC Collections
Head of Cheese Technology Department
m.kavkova@vum-tabor.cz
+420 723 679 012