Assoc.Prof. Milada Plockova, MSc, PhD

Working group:  Dairy and Microbiology

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 MŠMT
  • Listeria monocytogenes – approach to evaluation of safety and quality of dairy products – grant 2B08050 MŠMT
  • 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., Šviráková 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 Š., 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 Š., Šviráková 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 Š., Ondráčková I., Plocková M.:Production of Biogenic Amines by Enterococci. Czech J.Food Sci 27, Special Issue 2:12-17 (2009)
  • Šviráková E., Tichovský P., Složilová I., Plocková M.: Antilisterial activity of lactococci. Czech J.Food Sci 27, Special Issue 2: 8-11 (2009)
  • Tůma Š., Kučerová k., Plocková M.: Isolation of anticlostridially active lactobacilli from semi-hard cheese. Czech J.Food Sci. 26, 324-332( 2008).
  • Tůma Š., 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., Boušková 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)
  • Bartošová E., Červenková R., Špičková Z., Šmidrkal J., Filip V., Plocková M.: Monoacylglycerols as food additives with antimicrobial properties, Czech J.Food Sci. 22, 238-241 (2004).
  • Prekop J., Červenková R., Bartošová E., Špičková Z., Šmidrkal J., Filip V., Plocková M.: Acylglycosides as future food preservatives, Czech J.Food Sci. 22, 45-48 (2004).
  • Filip V., Plocková M., Šmidrkal J., Řiháková Z., Melzoch K., Schmidt Š.: 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).

27.11.2010