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Selection of appropriate indigenous yeasts for wine production
Krátká, Veronika ; Babák, Libor (referee) ; Vránová, Dana (advisor)
The aim of this diploma thesis was the selection of appropriate indigenous yeasts for wine production. Tested yeasts were isolated from the grapes from the winery Maňák Žádovice. The yeasts isolated within theses in 2009 – 2012 have been also tested, and commercial wine yeast have been tested for comparison. In the theoretical part the focus is on the technology of wine, in particular fermentation. The work is also focused on yeasts metabolism and taxonomy. There was described the principle of PCR-RFLP, and methods used to characterize the properties of isolated yeasts. In the experimental part was made isolation of yeasts, theirs identification using PCR-RFLP and to select the most suitable yeast in wine making proces were performed physiological tests.
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Study of growth and metabolic properties of selected microorganisms
Hudečková, Helena ; Šupinová, Petra (referee) ; Babák, Libor (advisor)
The aim of this Bachelor thesis was study of the growth and production of selected metabolites of microorganisms, namely Lactobacillus casei and Saccharomyces cerevisiae. Microorganisms were cultivated in Erlenmeyer flasks by using the recommended media for their growth. The growth curves were determined from the values of optical density and concentration of biomass. Samples were then analyzed by HPLC for determination of the content of glucose and ethanol in S. cerevisiae and the content of glucose and lactic acid by L. casei.
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The assessment of aroma compounds in processed cheese analogues
Hornáková, Miroslava ; Babák, Libor (referee) ; Vítová, Eva (advisor)
The aim of this work was to identify and quantify aroma compounds in samples of processed cheese analogues made at Tomas Bata University in Zlin. Analogues are processed cheese products in which lactic part is replaced by another component, either partially or completely. Market price is lower because of this replacement and that is why it is more attractive for the consumer. However, this substitution changes aroma, taste and texture, and also contributes to a reduction of the cholesterol content. Theoretical part is dealing with literature review of processed cheese analogues, focusing mainly on the composition, properties and production technology. In the experimental part 5 samples of cheese analogues made by using different types of fats (butter, apricot, grape, black currant and linseed oil) were analysed, simultaneously used oils were also analyzed. Aroma compounds were isolated by using SPME (solid phase microextraction) method and then determined by GC-FID. The most of aroma active compounds were identified in cheese analogue with patial substitute for grape seed oil instead of butter. The largest concentration of aroma compounds was identified in cheese analogue with patial substitute for linseed oil instead of butter. The black currant oil contained the most of aroma active compounds of all measured samples of oils. This oil also contained the largest concentration of aroma compounds.
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Waste materials utilization for preparing hydrolysates for the fermentation phase.
Vadovičová, Natália ; Hrstka, Miroslav (referee) ; Babák, Libor (advisor)
Bachelor thesis focuses on the study and comparison of different types of hydrolysis, their optimization and maximization of yields for the upcoming fermentation. Orange peel was chosen as a substrate to conduct the experiments. First, the substrate was mechanically grinded to form a suspension. Each suspension then underwent one out of the examined methods of hydrolysis. Chosen methods were physical, such as microwaves, increased temperature or ultrasound, and chemical acidic and alkaline. Combinations of both types were also examined. The last optimized method was enzymatic hydrolysis. First set of experiments was conducted using enzymes Novozymes® NS50013 and NS50010. Production of cellulase and pectinase enzymes by A. niger during solid-state fermentation that lasted 10 days was also studied. The yields of reducing sugars of all the experiments were calculated using the Somogyi-Nelson method. Enzymatic hydrolysis was proven to be the most effective using the combination of both of the enzymes for a period of 96 hours at pH = 4.5 and temperature 45 °C. Yield of the reducing sugars under these conditions reached 27,4241 ± 0,0007 gl-1.
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Metabolic activity of mezophilic milk souring in production of cheeses with white fungus
Štěpničková, Jana ; Vítová, Eva (referee) ; Babák, Libor (advisor)
The thesis was processed in cooperation with Pribina s.r.o. The aim of the thesis was the monitoring of the starters of cheeses with the white fungus on the surface. The thesis was engaged in the monitoring process of a souring curve of used starters. This monitoring was based on temperature, titrating acidity and pH measured in the time interval. The souring curve was evaluated as the indirect measurement change of acidity of the starter in the time period. Further, the activity of detached starters was measured. The measurement was based on the change of pH measured in the time period. The influence of the culture medium was monitored by changes in behaviour of the bacterial cultures. The monitored starters were compounded of mezophilic and termophilic bacterial strains.
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Study of Whey Biodegradation by thermophilic Bacteria
Fischerová, Lenka ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This thesis deals with the possibilities of biodegradation of whey by the means of a mixed thermophilic aerobic bacterial culture of the Bacillus and Thermus genera. After protein had been removed, the whey was used as a medium for cultivation of the thermophilic microorganisms. The cultivations took their course in a fermentation unit and in the Erlenmayer flasks in a heated shaker in a whey medium. The bioengineering characteristics of the cultivation processes and the degree of biodegradation of the whey were evaluated. Scale of the whey biodegration was judged through the analytical characteristics – concentration of biomass, laktose and a chemical oxygen demand (COD). A decrease of CHSK was detected in all cultivations. Maximal reduction of CHSK was happend always in c. first half of each exponential phase growt, i.e. about 15 ± 3 % after first growth phase and sumarily about 62 ± 4 % after second growth phase.
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Agrobacterium tumefaciens application
Kováčová, Viera ; Burdychová, Radka (referee) ; Babák, Libor (advisor)
This project focus on biotechnologic applications of bacterium named Agrobacterium tumefaciens, which is capable to mediate genetic transformation not only for plants. Main points of project are divided between description of basic natures and cytology of A. tumafaciens following by overview of usage A. tumefaciens in methods of modifications of diffrent cells. Target of paper about biotechnologic use of A. tumefaciens is confrontation of effectivity of this method of modification with else, summary of positiv benefits of its using for future development of human population and introduction of fundamental transformation methods of modification most important crop plants. Final part of project is brief summation of basic statement from statistics and legislature of genetic modified crops.
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Thermophilic Microorganisms Application for Lignocellulose Materials Biodegradation
Klašková, Lenka ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
The plant cell wall consists of several layers: cellulose, hemicellulose, lignin and pectin. These biopolymers are degraded by many microorganisms. Extracellular enzymes are used for biodegradation by microorganisms. This thesis was focused on studying the impact of cultivation conditions on the production of extracellular enzymes at carboxymethyl cellulase and pectin when a mixed thermophilic culture containing Bacillus and Thermus microorganisms is used. The cultivation was carried out in flasks on a shaking machine with a shaking speed of 99 min-1 at a temperature of 60°C. The monitoring covered cellulolytic and polygalacturonase activities, protein concentration by the Biuret method, concentration of reducing substances by the Somogyi and Nelson methods, and the temperature optimum.
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Raw materials and microorganisms to distilled beverage production
Jechová, Iva ; Vitoulová, Eva (referee) ; Babák, Libor (advisor)
The production of distilled ranks among established fermentative production. Than the first – quality spirits is became from raw material, it is obliged to change ranks processes. The important from the processes are alcoholic fermentation, which proceeds owing to mikrobiological cultures, distillation and subsequent rectification and at not least ranks aging distilled, for which is necessary selected appropriate container. For all processes the granted conditions are appointed, under which the processes would ocur, so resulting distilled achieved the first – quality and the best sensory character. Therefore this work does one’s best map these single processes and it is largely intent on fermentative processes.
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Mathematic modeling of microorganisms growth
Kecskésová, Viktória ; Obruča, Stanislav (referee) ; Babák, Libor (advisor)
The aim of Bachelor thesis was mathematical modeling of microbial growth, namely Lactobacillus casei CCM 4798. Microorganism was cultivated in Erlenmeyer flasks by technique batch cultivation. Used media were composed with recommended chemicals for the growth of lactobacilli and various concentrations of substrate. Subsequently, the growth curves were determined in two ways, as the dependence of optical density to time and the concentration of dry biomass per time. It were selected three suitable models, model of exponential growth, Monod model and Tessier model. Further, using MATLAB, application Curve Fitting Toolbox and mathematical models was modeled exponential phase of growth curves. According to statistics in MATLAB it was founded that the best fit was enabled of model of exponential growth.
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