Katerina Solichova, MSc, PhD

Working group: Dairy and Microbiology

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)

 

1.2.2010