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
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 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:
- 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