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Microbial lipases and their application
Pavlačková, Jana ; Flodrová, Dana (referee) ; Omelková, Jiřina (advisor)
This diploma thesis is focused on the study of the preparation for fat separators and wastewater pipes that contains the microorganisms with lipolytic activity. Theoretical part of this thesis describes lipases, microorganisms producing this enzymes and usage of lipases. In this part possibilities of identification of microorganisms are presented too. The practical part is concerned with the study of commercial preparation Sany Duo Spezial with proven presence of microorganisms with lipolytic activity. These microorganisms were identified by means of the PCR method. This method identified mictoorganisms like genus Bacillus sp. Next characterization of the preparation was focused on the determination of COD and the investigation of the influence of various conditions of culture medium on the lipases production and their activity. The effect of temperature, ions and pH was studied. Lipolytic activity was determine spectrophotometricaly with usage of p-nitrophenyllaurate whitch dissociates to yellow product p-nitrophenol.
Utilisation of plant origin waste
Habáníková, Kamila ; Šťavíková, Lenka (referee) ; Omelková, Jiřina (advisor)
This thesis describes properties and utilization and specifies the composition of organic plant waste produced during industrial processing. By cultivation of specific micro-organisms from this waste material it is possible to produce enzymes that have further beneficial industrial utilization. The experimental part of this thesis deals with the production of enzymes from the applied waste material grape pomace with the help of chosen micro-organisms. Waste, its processing and utilization is and always will be a key issue in our society.
Immobilization of pectinase on selected carriers
Reichstädter, Marek ; Zichová, Miroslava (referee) ; Omelková, Jiřina (advisor)
The theoretical part of this bachelor thesis deals with the definition of pectin substances as substrates for pectolytic enzymes. It also describes the changes in properties of enzymes due to enzyme immobilization, various methods of immobilization and application of immobilized enzymes. The experimental part examines the preparation by immobilization of commercially used pectolytic complex Rohament P by sorption on the polymeric carrier made of polyethylene tereftalate (PETE) bottles, what is a new patent of BUT. The main observed property was the enzyme activity of all preparations, it was determinated by Somogyi method and spectrometry – for both free and immobilized enzymes in dependence on the quantity of immobilized enzyme adsorbed onto specific weight of carries. The difference in effects change between the free and immobilized enzyme by measuring the viscosity decrease of the substrate depending on the degradation of glycosidic bonds was also studied.
Investigation of yeast properties during the beer fermentation
Kociánová, Lenka ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
In this diploma thesis, the properities of brewery’s yeasts during the operation beer fermentation in the selected brewery and dependences of diferent agents and their influence on viability and vitality of the yeasts were studied. Other observed properities were physiological state, pH, temperature, a value of soft and coarse sludges, a value of dissolved oxygen in wort, the level of wort’s fermentation. It were collected the samples of fermenting wort and washing yeasts for determination. The used yeasts were observed from the first time until thein last used (generally 4 times). pH, temperature, apparent fermenting and total numer of yeast cells were measured in the collected samples. The used yeasts were washed before every other application and vitality was determined. The number of death cells were observed by this method. The number of death cells never fell bellow 5 %. The value of dissolved oxygen in wort is also the important agent for the growth of yeasts. The touchs with low number of oxygen showed that the time for fermentation had to be longer (by about 3 or 4 days more). The touchs with higher number of sludges showed that the sludges haven’t any influence on the yeasts and the procces of fermentation. Confirm the accuracy of the repeated used of the yeasts was the object of this thesis.
The assessment of fatty acids in cheeses
Rajnochová, Veronika ; Omelková, Jiřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the determination of fatty acids in natural Edam cheese. The theoretical part briefly characterize the natural Edam cheese, main attention is paid to lipids, fatty acids and the possibility of their determination by gas chromatography. In the experimental part the content of fatty acids in the model samples of natural Edam cheese produced at Tomas Bata University in Zlín was determined. The method according to ISO 1735 was chosen for extraction of lipids from the samples , the method according to ISO 5509 using methanol solution of potassium hydroxide was chosen for the esterification of fatty acids ,. The resulting methyl esters were determined by gas chromatography with FID detection.
Acrylamide formation during heat treatment of foods
Michalíková, Veronika ; Omelková, Jiřina (referee) ; Šimko, Peter (advisor)
The bachelor thesis has a research character and deals with acrylamide formation during the heat treatment of foods. It summarizes findings about the mechanism of acrylamide formation, its occurrence in food and the analytical methods for the assessment as well. Also the effects of different additives and conditions on acrylamide reduction in foodstuffs are described.
Microbiology of raw milk and milk after treatment
Pláničková, Jana ; Vítová, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this bachelor thesis is microbiology of raw milk and heat treatment milk, pasteurized and UHT treatment. There are described the most important and the most common microorganisms that contaminate milk, spoilage and pathogenic in the theoretical part. Practical part was provided in laboratory of diary factory. There were determined counts of microorganisms in raw, pasteurized and UHT milk by microbiological analysis.
The measurement of total alkaloids in tobacco
Pipková, Renata ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
The aim of this diploma thesis is the assay of total alkaloids in different tobacco types. To measure the content of total alkaloids are utilized types of tobacco used for preparation of tobacco blends and consecutive production of cigarettes. The samples of analyzed tobacco include various countries of cultivation and different crop years. There is described tobacco as a plant, in it contained alkaloids and the utilization of tobacco in the theoretical part. In more detail it deals with the production and construction of cigarettes which is closely related to the content monitoring of total alkaloids in tobacco. The contents of total alkaloids are determined by the continuous flow analyzer- SKALAR. On this spectrophotometer are set the contens of reducing sugars as well. The comparison of total alkaloids contents and reducing sugars from the perspective of single tobacco types, countries of cultivation and crop years is clearly summarized in the experimental part of the thesis that was performed in the company Philip Morris ČR, a.s.
Brewing industry
Artýszková, Jana ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of the thesis is the study and the treatment of the problem of the manufacturing of beer, focused on the czech conditions and classical Czech technology. Within the theoretical part the history of this branch of industry together with the modern methods, enabling greater productivity of beer production, are summarized. Experimental part of the thesis was carried out in a small brewery in Czech republic, producing aproximately 10 000 hl per year. In this brewery the selected parameters were studied not only in the course of cooking and fermentation of beer, but during the output control in racking to the drums and plastic bottles, as well. The studied parameters were as follows: the sugar content of front and wort, the control of microbiological contamination in fermenting cellar and in beer-storage cellar, the content of CO2 by last stage of fermentation and pH- value and color by the end-product.
The ecological grape and wine production
Kalábová, Jana ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
Bachelor´s thesis is focused on technological processes of production of wine and now very mature producing organic wines. It describes the principles of organic farming and organic way of growing grapes. It provides basic information about grape wine, which is an important raw material for wine production. It refers also to the modern protection of ecologically grown plants from fungal diseases and pests. The aim of experimental part was to examine the effects of aqueous extract of dried sage to the growth of microorganisms. Sage contains protective substances effective in preventing of pests. The results showed, that the extract from the stems showed inhibitory effect on some selected microorganisms, but the extract from the leaves did not show inhibition.

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4 Omelková, Jitka
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