|
|
Lactic acid bacteria in biowaste management processes
Šilingerová, Lenka ; Innemanová, Petra (advisor) ; Pilnáček, Vojtěch (referee)
This bachelor's thesis provides a comprehensive study in the field of bio-waste management, focusing on the processes used in this field, including the micro-organisms involved, such as lactic acid bacteria. This thesis focuses mainly on the description of various methods and technologies that enable efficient and sustainable processing of bio-waste and its transformation into value-added products. It also points to the use of microorganisms in the fermentation and decomposition of organic materials in order to minimize waste and obtain valuable by-products such as organic fertilizers or biogas. In addition, the possibilities of using these products in various sectors, such as agriculture and industry, oriented towards their economic and ecological sustainability, are presented. This work also explores the possibilities and efforts to incorporate or replace these innovative methods in practice and suggests new ideas for future research and development in the area of using value-added products obtained from sustainable bio-waste processing. Key words: lactic acid bacteria, biowaste, sanitation
|
|
|
Development of active supplement with probiotics
Cveček, Jan ; Dzurická, Lucia (referee) ; Márová, Ivana (advisor)
Subject of this bachelor thesis was to investigate the antimicrobial activity of selected probiotic strains and determine how the probiotic growth is affected probiotic growth by prebiotics and essential oils. Probiotics are bacteria, which positively affect human health. They are mainly used in food industry as fermentation starter cultures, where they produce antimicrobial compounds that support resistance to pathogenetic bacteria during the fermentation process. In general, fermentation process is used to prolong the shelf-life of foodstuff. However, the applications of probiotics are very limited in food or other industry because probiotics are living organisms, so at least the industry tries to use their metabolic products. The method of encapsulation could support the usage of probiotics in other unusual ways. In experimental part of this thesis, the growth of probiotics was studied in both commercial MRS broth and in minimal broth, which could help with isolation of bioactive metabolic products such as lactic acid and bacteriocins. Additionally, the effect of prebiotic-inulin and essential oils from oregano and thyme on probiotics growth was investigated. In the second part of thesis, the content of lactic acid was analysed and antimicrobial activity of selected probiotic strains and effect of additives on activity was tested. Antimicrobial test discovered that prebiotics and essential oil from thyme enhanced the antimicrobial activity of tested samples. Also, the minimal broth was shown to be unsustainable for cultivation of used probiotics because selected strains exhibited small production of biomass and very low antimicrobial activity. In the third part, the probiotic strain was encapsulated with prebiotic and essential oil into alginate particles. Bacterial growth from the particles in MRS broth was investigated over period of 15 days. Results of this measurement were that probiotics were gradually released from particles over the period. Subsequently the potential use of these particles was proposed for further investigation.
|
|
|
Influence of some medicinal fungi and other prebiotics on growth and metabolism of probiotic bacteria
Husová, Martina ; Bendová, Agáta (referee) ; Márová, Ivana (advisor)
The bachelor thesis deals with the influence of medicinal mushrooms and other prebiotics on the growth and biological activity of probiotic bacteria. Selected genera of lactic acid bacteria Bifidobacterium and Lactobacillus can produce antimicrobial substances bacteriocins and their production depends on cultivation conditions and available nutrient sources. The theoretical review describes and characterizes probiotic bacteria, their metabolism and importance for human health. Similarly, the theoretical section focuses on prebiotics and their selected representatives, which are four species of medicinal fungi, the microscopic algae Chlorella, resistant starch, the cell biomass of the yeast Saccharomyces cerevisiae and dietary supplements such as inulin and psyllium. In the experimental part, extracts were prepared from these prebiotics by three different methods - boiling, macerating and hydrolysis. The obtained extracts were characterized in terms of macronutrient content such as carbohydrates and proteins. Based on the growth of four species of lactic acid bacteria cultured in standard medium and their production of antimicrobial substances, a strain of B. bifidum was selected for cultivation in the presence of prebiotic extracts. After determining the increase in probiotic biomass in the prebiotic extracts, the cultures were centrifuged, and the protein content of the bacterial supernatant was determined. The lactic acid content of the lyophilized probiotic extracts was determined by high-performance liquid chromatography, and finally, the antimicrobial activity was determined by broth dilution method and resazurin viability assay. The results of the antimicrobial tests were compared with the antimicrobial activity of lactic acid at the same concentration as that contained in the probiotic extracts. For the highest macronutrient content of the prebiotic extracts, extraction by boiling was the most suitable method. For insoluble polysaccharides such as resistant starch, hydrolysis might be a better option, but this requires subsequent treatment of the extract to provide suitable conditions for cultivation. The boiled extracts were the best for the growth of probiotic bacteria as well as their production of antimicrobial substances. The highest concentrations of protein and lactic acid were measured in these samples. The likely presence of bacteriocins was confirmed in all culture types. Almost all probiotic extracts showed antimicrobial activity against Staphylococcus epidermidis and Escherichia coli. The likely presence of bacteriocins was confirmed by the broth dilution method, for example in extracts containing chlorella algae or S. cerevisiae yeast, because these extracts were antimicrobial at lower concentrations than the lactic acid present.
|
|
|
Optimization of Hericium erinaceus Cultivation and Subsequent Fermentation with Probiotics
Radvanová, Tereza ; Vršanská, Martina (referee) ; Hudečková, Helena (advisor)
The focus of this diploma thesis is to optimize cultivation of the hericium erinaceus mushroom on cereal substrates with subsequent fermentation with probiotic bacteria. Theoretical part of this thesis focuses on description of the mushroom hericium erinaceus and its nutritional value, biological properties, other uses and cultivation. Furthermore, an overview of the nutritional value of the used cereal substrates is provided, along with the characterization of probiotics, their biological effects, and metabolism. Finally, a chapter dedicated to the description of the traditional koji fermentation process was included. In the experimental part, the cultivation of hericium erinaceus was optimized on seven cereal substrates – barley groats, cornmeal, wheat bran, buckwheat, amaranth, white and red quinoa. Using spectrophotometric methods, the content of water soluble proteins, total carbohydrates, total phenolic compounds, flavonoids, and antioxidant activity was determined in the cereal substrates themselves and substrates enriched with mycelium. Furthermore, the content of fatty acids was determined in the samples using the gass chromatography method and lipophilic compounds were analyzed using high performance liquid chromatography. Cereal substrates enriched with mycelium showed increased antioxidant activity and concentrations of water soluble proteins, phenolic compounds, flavonoids, and lipids. Moreover, elevated concentrations of tocopherols, ubiquinone, and ergosterol were detected through high performance liquid chromatography analysis. Substrates with abundant mycelial growth, such as barley groats, cornmeal, red quinoa, and amaranth, were selected for fermentation with probiotic bacteria Lactobacillus rhamnosus. After the fermentation process, spectrophotometric methods were repeated, and the concentration of lactic acid was determined using high performance liquid chromatography. Samples with probiotics showed a slight increase in their antioxidant activity, concentration of phenolic compounds, flavonoids, and water soluble proteins. The concentration of lactic acid in control samples and samples with probiotics was almost unchanged. The obtained results from this study suggest that cereals enriched with mycelium and the fermentation product of probiotics could be utilized in the development of dietary supplements or functional foods.
|
|
|
Evaluation of selected bakery products based on different processing technology and recipe
HRDLIČKOVÁ, Vanda
Together with the emerging trends of healthy lifestyle, organic products and organic farming, the domestic production of various food products and the fermentation process are becoming increasingly more important for the population. Fermentation technologies cover a wide range of products in the food industry or in other fields. The first references mentioning fermentation of flour and water (i.e. sourdough) date back to 1500 BC in ancient Egypt, and despite new doughraising technologies such as baker's yeasts, baking powder and baking soda, it is sourdough starter that is becoming popular not only for bakers but also for the whole population. The aim of this thesis was to evaluate the effect of the sourdough starter used on the quality of bakery products. The first part is devoted to a theoretical overview concerning fermentations, cereals, bakery products and their production technologies. The second part of the thesis was practical, where samples of the produced bakery products were evaluated by two methods based on the baking experiment, i.e. sensory analysis and physicochemical analysis. The thesis was also complemented by a questionnaire survey. Significant differences were found in the physicochemical parameters of yeast-leavened and sourdough leavened loaves of bread (acidity, bulk density, ageing symptoms). A positive effect of leavening was also demonstrated in the sensory analysis, in which the sourdough loaves of bread were rated better by the evaluators than the leavened bread samples.
|
|
|
DNA isolation from probiotic lactic acid bacteria in food additives
Tvrdíková, Jana ; Vojtíšková, Marie (referee) ; Španová, Alena (advisor)
In this work the functionalised magnetic particles were tested with streptavidin to selective DNA isolation. The method of selective DNA isolation was tested by using DNA probiotic strain Lactobacillus paracasei subsp. paracasei CCDM 211/06. A test was done on the biotinyl oligonucleotic particles, which was immobilised by containing streptavidin and it was used like a DNA probe for isolation complementary DNA chain by means of DNA/DNA hybridization. The primer R 5´ bio and the biotinyl denatured specific PCR product were tested for species Lb. paracasei as a DNA probe. These following experimental conditions were optimized for selective DNA isolation: temperature and time of hybridization, amount of DNA and the release of DNA from microspheres. Isolation of DNA was verified by PCR with specific generic primers. The specific generic PCR product was amplified in extent 250 bp, which was detected by using electrophoresis in agarose gel. This optimized method was successfully used in selective isolation of DNA Lactobacillus from a complementary sample of supplementary food (BIFI pangamin).
|
|
|
Comparison of microbial metabolic production from waste and powder whey
Elefantová, Petra ; Vítová, Eva (referee) ; Babák, Libor (advisor)
The master’s thesis discusses the comparison of microbial metabolic production from waste and powder whey. Whey is obtained as a by-product of cheese production. Lactose (preferably whey) using lactic acid bacteria (eg. Lactobacillus) under suitable temperature conditions is converted to lactic acid. Effect of temperature, effect of salts and effect of yeast extract on lactic acid production by L. casei were investigated. HPLC metod was determined lactid acid. In the practical part were used bacteria of the genus Lactobacillus. It was found that for dried and waste whey is the optimal temperature of 35 °C. At this temperature is the greatest gain of lactic acid. The highest concentration of lactic acid was obtained by using 20 g of yeast extract for dried whey and for waste whey were used 24 g of yeast extract. When monitoring the effect of salt concentration on the production of lactic acid, it was found that using only MnSO4·H2O gain most of lactic acid.
|
|
|
Lactic acid bacteria and their utilization
Jiříková, Ivana ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor thesis is aimed at the study of lactic acid bacteria. Within the frame of this thesis I have performed a literature research into findings about these bacteria. The first section is focused on the general bacteria identification and division into separate genus groups. It also describes the cytology, metabolism and industrial use of milk fermentation bacteria.
|
|
|
Importance of probiotics in child's nutrition
Augustová, Kamila ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
With great advances in science, medicine and knowledge of a man at the high level of treatment. However, even today the humanity seeking to return to its roots - the nature and use it to maintain its good health. The term probiotics is meant by living organisms that are capable of resettling in the human intestine and have a positive impact on maintaining healthy intestinal microorganisms, which also reflected the positive effects on human health in general. Company Valosun a.s. provided for testing probiotický food supplement for children, which was tested mothers with children preschool age and pregnant. The aim of our sociological survey was to determine what is the awareness of the issue of probiotics in this group, the perception of the queried the availability of probiotics and what are the most common reasons for their use.
|
|
|
Testing of lactic acid bacteria Lactobacillus genus for bacteriocins production
Volecová, Veronika ; Němcová, Andrea (referee) ; Trachtová, Štěpánka (advisor)
Antimicrobial substances, or bacteriocins are substances produced by probiotic lactic acid bacteria. They have a positive effect on the gastrointestinal tract of humans and are especially suitable for the food, but also the pharmaceutical industry. The aim of the thesis was the molecular identification of lactic acid bacteria of the Lactobacillus genus, species and their subsequent inclusion PCR method. Using the PCR method were tested also genes responsible for the production of bacteriocins. To confirm the production of bacteriocins has been selected the microbiological method, agarose droplet spot-test. In the present study also included the bioinformatics part to assess the specificity and non-specificity of the primers using in Primer-BLAST program.
|
guest ::
