Assoc.Prof. Milada Plocková, MSc, PhD

Working group:  Dairy and Microbiology

Pedagogical activity:

• Courses for MSc. degree:
  • Lectures and seminar Microbiology of Food and Cosmetics
  • Laboratory of food technology and process control (microbiology), 
• Supervision of bachelor's theses, supervision of student projects.
• 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 2015:

 ORCID ID 0000-0001-7833-1182

• Horackova, S., Musilova, E., Plockova, M., Vrchotova, B., Klojdova, I., & Stetina, J. (2026). Evaluation of Hybrid Fermented Milk-Soy Products and Their Potential Microbial Contamination. ACS Food Science & Technology. doi:10.1021/acsfoodscitech.5c01042
• Veselá, K., Plocková, M., Musilová, E., Vrchotová, B., & Horáčková, Š. (2025). Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates. Czech Journal of Food Sciences, 43(5), 358-364. doi:10.17221/93/2025-cjfs
• Horackova, Sarka, Kristina Vesela, Iveta Klojdova, Marketa Bercikova, and Milada Plockova. 2020. “Bile Salt Hydrolase Activity, Growth Characteristics and Surface Properties in Lactobacillus Acidophilus.” European Food Research and Technology 246(8):1627–36. doi: 10.1007/s00217-020-03518-8.
• Koval, Daniel, Milada Plocková, Jan Kyselka, Pavel Skřivan, Marcela Sluková, and Šárka Horáčková. 2020. “Buckwheat Secondary Metabolites: Potential Antifungal Agents.” Journal of Agricultural and Food Chemistry 68(42):11631–43. doi: 10.1021/acs.jafc.0c04538.
• Veselá, Kristina, Monika Kumherová, Iveta Klojdová, Kateřina Solichová, Šárka Horáčková, and Milada Plocková. 2019. “Selective Culture Medium for the Enumeration of Lactobacillus Plantarum in the Presence of Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus.” Lwt 114. doi: 10.1016/j.lwt.2019.108365.
• Horackova, Sarka, Tereza Novakova, Marcela Slukova, Kristina Bialasova, Monika Kumherova, and Milada Plockova. 2018. “Antifungal Activity of Selected Lactobacilli Intended for Sourdough Production.” Applied Food Biotechnology 5(4):213–20. doi: 10.22037/afb.v%vi%i.22173
• Horáčková, Šárka, Milada Plocková, and Kateřina Demnerová. 2018. “Importance of Microbial Defence Systems to Bile Salts and Mechanisms of Serum Cholesterol Reduction.” Biotechnology Advances 36(3):682–90. doi: 10.1016/j.biotechadv.2017.12.005.
• Horáčková, Š., A. Mühlhansová, and M. Plocková. 2017. “Interaction between bile acids and probiotic microorganisms.” Chemicke Listy 111(4):246-250.
• Horáčková, Šárka, Andrea Mühlhansová, Marcela Sluková, Věra Schulzová, and Milada Plocková. 2015. “Fermentation of Soymilk by Yoghurt and Bifidobacteria Strains.” Czech Journal of Food Sciences 33(4):313–19. doi: 10.17221/115/2015-CJFS.
• Sedláčková, Pavla, Šárka Horáčková, Tiange Shi, Michaela Kosová, and Milada Plocková. 2015. “Two Different Methods for Screening of Bile Salt Hydrolase Activity in Lactobacillus Strains.” Czech Journal of Food Sciences 33(1):13–18. doi: 10.17221/299/2014-CJFS.