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 Foods II
- Seminar Probiotics and Functional Foods II
- Lectures Microbiology of Food and Cosmetics
- Seminar Microbiology Food and Cosmetics
- Participation: Field laboratories (microbiology), Technological project
Supervision of bachelor's and diploma theses, supervision of student projects.
Scientific activity:
- Properties of lactic acid bacteria, antimicrobial activity, antibiotic resistance
- Probiotic microorganisms in dairy products and in non-dairy media
- Functional properties of probiotics (stability in the digestive tract, BSH activity)
- Hybrid foods, fermented products
- Complex microbiota of cheeses - new methods of evaluating its composition and safety for subsequent use in cheese technology – grant of Ministry of Agriculture, Czech Rep. NAZV QL24010251
- Postbiotics, bacterial polysaccharides and new oligosaccharides for functional symbiotic fermented products – grant of Ministry of Agriculture, Czech Rep. NAZV QK22010186
Past projects:
- New processes for the production of functional cereal and dairy foods and functional beverages containing bioactive components from selected plant and animal agricultural raw materials using probiotic microorganisms and procedures for assessing their quality; grant NAZV QI 101B090
- New processes for the use of agricultural raw materials and the production of the main types of food, increasing their quality, safety, competitiveness and nutritional value for consumers; grant NAZV QI 111B053
- Colostrum as a source of new primary products in food and food supplements; grant NAZV QJ 210376
- Exploiting the potential of different metabolites of wild strains of lactic acid bacteria and yeasts to suppress the occurrence of undesirable fungal contaminants and extend the shelf life of dairy and bakery products; grant NAZV QK1910036
Education:
- 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 assistant professor, Department of Dairy and Fat Technology, University of Chemistry and Technology Prague
- 1993 – 2005 ECM, joint stock company, back-office management, analyst, member of the supervisory board
- 1994 – 1999 member of the board of HMZ, joint stock company
- 2003 – 2004 secretary of the organizing committee of the IDF Symposium on Cheese in Prague
- 2008 – 2011 researcher at the Department of Dairy, Fat and Cosmetics, UCT Prague
- 2011 – 2021 assistant professor at the Department of Dairy, Fat and Cosmetics, UCT Prague
- 2021 – until now associate professor the Department of Dairy, Fat and Cosmetics, UCT 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:
- Horáčková Š., Vrchotová B., Koval D., Omarova A., Sluková M., Štětina J. (2022): Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products. Czech J. Food Sci. 40: 392-399.
- Sinica A., Bleha R., Horáčková Š., Vrchotová B., Smrčková P., Babayeva T., Štětina J. (2023): Isolation and structural analysis of exopolysaccharide produced by perspective strain Limosilactobacillus fermentum MM1V. Proceedings of the 19th International Conference on Polysaccharides and Glycoscience (Bleha R. – ed.), Czech Chemical Society, Prague, pp. 103-107, 5 pages. ISBN 978-80-88307-17-4, ISSN 2336-6796.
- Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M.: Fermentation of soymilk by yoghurt and bifidobacteria strains. Czech Journal of Food Science 33 (4), 313-319 (2015). doi: 10.17221/115/2015-CJFS
- Mühlhansová A., Zhexenbay N., Kozybayev A., Horáčková Š., Solichová K., Plocková M.: Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese. Acta Alimentaria, An International Journal of Food Science, 45 (4), 493–499 (2016). DOI 10.1556/066.2016.45.4.5 IF2015 0,380
- Horáčková Š., Mühlhansová A., Plocková M.: Interakce žlučových kyselin a probiotických mikroorganismů. Chemické listy 111 (4), 246-250 (2017). IF2016 0,387
- Horáčková Š., Plocková M., Demnerová K.: Importance of microbial defence systems to bile salts and mechanisms of serum cholesterol reduction. Biotechnology Advances 36, 682-690 (2018). doi.org/10.1016/j.biotechadv.2017.12.005 IF2017: 11,452 Q1
- Bialasová K., Němečková I., Kyselka J., Štětina J., Solichová K., Horáčková Š.: Influence of flaxseed components on fermented dairy product properties. Czech J. Food Sci. 36, 51-56 (2018). doi: 10.17221/411/2017-CJFS IF2017: 0,868 doi.org/10.17221/411/2017-CJFS
- Horáčková Š., Rokytová K., Bialasová K., Klojdová I., Sluková M.: Fruit juices with probiotics – new type of functional foods. Czech J. Food Sci. 36, 284-288 (2018). IF2017: 0,868 doi.org/10.17221/39/2018-CJFS
- Horáčková Š., Nováková T., Sluková M., Bialasová K., Kumherová M., Plocková M.: Antifungal activity of selected lactobacilli intended for sourdough production. Applied Food Biotechnology 5 (4), 213-220 (2018). IF2017: 1,03 doi.org/10.22037/afb.v%vi%i.22173
- Kyselka J., Bleha R., Dragoun M., Bialasová K., Horáčková Š., Schatz M., Sluková M., Filip V., Synytsya A.: Antifungal polyamides of hydroxycinnamic acids from sunflower bee pollen. J. Agric. Food Chem. 2018 IF2017: 3,412) doi: 10.1021/acs.jafc.8b03976 Q1
- Kračmářová M., Stiborová H., Horáčková Š., Demnerová K.: Rapid detection of microbial contamination in UHT milk: Practical application in dairy industry. Czech J.Food Sci. 36 (5), 357-364 (2018). IF2017: doi.org/10.17221/24/2018-CJFS
- Solichová K., Němečková I., Šviráčková E., Horáčková Š.: Novel identification methods including a species-specific PCR for hazardous Bacillus species. Acta Allimentaria IF 0,547 Q3
- Veselá K., Kumherová M., Klojdová I., Solichová K., Horáčková Š., Plocková M.: Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT – Food Science and Technology 114, 108365 (2019). doi:10.1016/j.lwt.2019.108365 IF 3,714 Q1
- Kumherová M., Veselá K., Jokešová K., Klojdová I., Horáčková Š.: Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability. Czech J. Food Sci. 38 (1), 57–62 (2020). doi.org/10.17221/292/2019-CJFS
- Feldeková E., Solichová K., Horáčková Š., Kumherová M., Kyselka J.: The impact of l-lanthionine supplementation on the production of nisin by lactococci. Eur. Food Res. Technol. 246, 845–851 (2020). doi.org/10.1007/s00217-020-03449-4 IF 2,056 Q2
- Horáčková Š., Veselá K., Klojdová I., Berčíková M., Plocková M.: Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. Eur. Food Res. Technol. . Eur. Food Res. Technol. 246, 1627-1636 (2020). doi.org/10.1007/s00217-020-03518-8 IF 2,056 Q2
- Kumherová M., Veselá K., Kosová M., Mašata J., Horáčková Š., Šmidrkal J.: Novel potential probiotic lactobacilli for prevention and treatment of vulvovaginal infections. Probiotic and Antimicrobial Proteins (2020) doi.org/10.1007/s12602-020-09675-2 IF 2,962 Q2