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Isolation of yeasts from the vineyard and their using in the production of wine
Ždiniaková, Tereza ; Trachtová, Štěpánka (oponent) ; Vránová, Dana (vedoucí práce)
The aim of this thesis was the isolation and identification of yests obtained from the wine berries by different molecular methods. The yeasts for identification were collected from the species of Veltlínské zelené white wine from the wineyard from Milotice, district Hodonín. Identification based on analysis DNA by PCR method and followed by RFLP using restriction enzymes HaeIII, HinfI, HhaI a TaqI. To obtain values lenghts of the restriction fragments was used gel electrophoresis. For getting genetic similarity of analyzed yeasts was used BioNumerics software, that processe the results using cluster analysis using Jaccard´s coefficients and the yeasts were identified by comparing the characteristic lenghts with number of articles and educational databases.
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Determination of honey authenticity and adulteration by anion exchange chromatography
Ždiniaková, Tereza ; Diviš, Pavel (oponent) ; Vespalcová, Milena (vedoucí práce)
The purpose of this thesis is to determine the quality and composition of honey for the investigation of its botanical origin by analyzing a broad carbohydrate profile in honey. Honey is a natural product of high quality and due to its high consumption and market value it is also prone to adulteration. In order to facilitate the identification of fraud in honey and identify adulterants originating from sugar syrups, oligosaccharides and polysaccharides based on maltodextrins were analyzed. The theoretical part describes the chemical composition of honey and the main principles of the applied instrumental technique. It provides a literature overview of existing analytical methods for the determination of carbohydrates present in honey as well as for the detection of adulteration. The main characteristics of adulteration and authenticity are defined, including the legislative aspects and description of common type of adulterants. The experimental part includes the different steps followed in order to develop and optimize the chromatographic conditions and parameters of the electrochemical detector for the determination of carbohydrates and maltodextrins (oligosaccharides and polysaccharides) in honey samples. The analytical technique applied was high-performance anion-exchange chromatography (HPAEC) coupled with pulsed amperometric detection (PAD). The analytical methods were validated in terms of linearity, dynamic range, analytical limits, precision and trueness. The applicability of the analytical methods was successfully evaluated by the analysis of authentic and adulterated honey samples of different botanical origin collected by EU Member-States.
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Determination of honey authenticity and adulteration by anion exchange chromatography
Ždiniaková, Tereza ; Diviš, Pavel (oponent) ; Vespalcová, Milena (vedoucí práce)
The purpose of this thesis is to determine the quality and composition of honey for the investigation of its botanical origin by analyzing a broad carbohydrate profile in honey. Honey is a natural product of high quality and due to its high consumption and market value it is also prone to adulteration. In order to facilitate the identification of fraud in honey and identify adulterants originating from sugar syrups, oligosaccharides and polysaccharides based on maltodextrins were analyzed. The theoretical part describes the chemical composition of honey and the main principles of the applied instrumental technique. It provides a literature overview of existing analytical methods for the determination of carbohydrates present in honey as well as for the detection of adulteration. The main characteristics of adulteration and authenticity are defined, including the legislative aspects and description of common type of adulterants. The experimental part includes the different steps followed in order to develop and optimize the chromatographic conditions and parameters of the electrochemical detector for the determination of carbohydrates and maltodextrins (oligosaccharides and polysaccharides) in honey samples. The analytical technique applied was high-performance anion-exchange chromatography (HPAEC) coupled with pulsed amperometric detection (PAD). The analytical methods were validated in terms of linearity, dynamic range, analytical limits, precision and trueness. The applicability of the analytical methods was successfully evaluated by the analysis of authentic and adulterated honey samples of different botanical origin collected by EU Member-States.
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Isolation of yeasts from the vineyard and their using in the production of wine
Ždiniaková, Tereza ; Trachtová, Štěpánka (oponent) ; Vránová, Dana (vedoucí práce)
The aim of this thesis was the isolation and identification of yests obtained from the wine berries by different molecular methods. The yeasts for identification were collected from the species of Veltlínské zelené white wine from the wineyard from Milotice, district Hodonín. Identification based on analysis DNA by PCR method and followed by RFLP using restriction enzymes HaeIII, HinfI, HhaI a TaqI. To obtain values lenghts of the restriction fragments was used gel electrophoresis. For getting genetic similarity of analyzed yeasts was used BioNumerics software, that processe the results using cluster analysis using Jaccard´s coefficients and the yeasts were identified by comparing the characteristic lenghts with number of articles and educational databases.
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