Sarka Horackova, MSc, PhD

Working group: Dairy and Microbiology

Pedagogical activity:

Courses for BSc. degree:

    • Lectures Probiotics and Functional Food I

Courses for MSc. degree:

    • Lectures Probiotics and Functional Food II
    • Seminary courses Microbiology of Milk, Fat and Cosmetics
    • Laboratory course

 Supervising BSc. projects and MSc. diploma projects

Scientific activity:

  • Functional properties of probiotic microorganisms (stability in gastrointestinal tract, bile hydrolase activity in lactobacilli, cholesterol reduction)
  • Stability of probiotics in different food system
  • Microencapsulation of probiotic microorganisms
  • Probiotic microorganisms in dairy and non-dairy products
  • New approach to the production of functional cereal and dairy food and functional drink with bioactive components using probiotic microorganisms – grant NAZV FFOOD 101B090
  • New technology for agriculture raw material utilization and production of food with improved quality, safety and nutrition benefit – grant NAZV QI 111B053
  • Colostrum as source of new primery products in food and food suplements – grant NAZV QJ 210376


  • 1983 – 1987 Prague Institute of Chemical Technology (ICT), Prague (Department of Milk and Fat Technology, specialization in dairy chemistry and technology)
  • 1987 – 1988 Department of Milk and Fat Technology, fellowship
  • 1988 – 1991 PhD in Chemistry and Technology of Food at the ICT, Prague (Proteolysis of milk proteins)

Employment experiences:

  • 1991 -1993 teaching assistant, ICT Prague
  • 1993 – 2005 ECM, a.s. Prague, back office manager, analyst, member of the supervisory board
  • 1994 – 1999 HMZ, a.s., member of the board of directors
  • 2003 – 2004 secretary of the organizing committee, IDF Symposium on Cheese, Prague
  • 2008 – 2011 research assistant, Department of Dairy and Fat Technology, ICT Prague
  • 2011 – till now – assistant professor Department of Milk, Fat and Cosmetis Science, ICT Prague

Foreing fellowship:

  • 1989 Tallin Technical University, Estonia
  • 1992 International Center for Genetic Engineering and Biochemistry, Trieste, Itálie
  • 2011 Centro de Referencia Para Lactobacilos, Tucumán, Argentina

Selected scientific papers since 2000:

  • Sedláčková P., Horáčková Š., Tiange Shi, Kosová M., Plocková M.: Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains. Czech J. Food Sci. 33, 13-18 (2015). (IF 0,741)
  • Horáčková Š., Sedláčková P., Sluková M., Plocková M.: The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech Journal of Food Science 32 (6), 526 – 531 (2014).
  • Lisová I., Horáčková Š., Kováčová R., Rada V., Plocková M.: Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin. Czech J. Food Sci. 31, 270-274 (2013).
  • Lisová I., Plocková M., Horáčková Š.: Mléčné bílkovinné mikrokapsle s obsahem probiotických mikroorganismů a lecitinu. Užitný vzor 23219. Úřad průmyslového vlastnictví Praha 9. 1. 2012.
  • Horáčková Š., Žaludová K., Plocková M.: Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract. Czech J. Food Sci. 29, S30–S35 (2011).
  • Horáčková Š., Plocková M.: Probiotics in dairy industry. Biotech 2011 ? 5th Czech-Swiss Symposium, 15. – 17. 6. 2011, Prague. (lecture)
  • Plocková M., Horáčková Š.: Funkční potraviny a probiotika. Svět potravin a kouzlo biotechnologií, Praha 2010. ISBN 978-80-7418-069-9
  • Horáčková Š.: Nové trendy v probiotikách. Mlékařské listy 120, 19 -21 (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).
  • Horáčková Š., Kučerová K., Tůma Š., Korbová I., Plocková M.: Protective characters of new isolates of Lactobacillus paracasei strains. Food and Function 2009, International Scientific Conference on Nutraceuticals and Functional Foods, 8. 6. – 12. 6. 2009, Žilina, Slovakia.  (lecture)