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Characterization of selected yeast strains from food
Ostrihoňová, Katarína ; Vítová, Eva (oponent) ; Vránová, Dana (vedoucí práce)
This bachelor´s thesis is focused on identification of yeasts of the cheeses by PCR-RFLP method and verifying the lipolytic activity of the yeast. In the theoretical part are processed basic information about yeast, their possible positive and negative effects on the quality of cheeses, the technology of production of cheeses, lipolysis and proteolysis in the cheese and of course of PCR-RFLP (The polymerase chain reaction-restriction fragment length polymorphism). Experimental section shows the isolation of DNA, identification of DNA by PCR made by amplification 5,8S-ITS sections of DNA using primers ITS1 and ITS4. The amplified DNA was purified by ethanol and then was subjected to restriction analysis with the enzymes HaeIII, HinfI, HhaI, TaqI. Then there is listed detection of the PCR product and the restriction fragments by gel electrophoresis. Lengths of the fragments obtained after electrophoresis will be used to identify yeast species isolated from cheeses. In the second part of the thesis in the experimental part we have dealt with evidence of lipolytic activity of the yeast by test on Spirit blue agar.
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Monitoring of organic acid content in alcoholic drinks
Ostrihoňová, Katarína ; Běláková, Sylvie (oponent) ; Benešová, Karolína (vedoucí práce)
The aim of the thesis is determination and optimization of organic acids in beers using the methods of capillary isotachophoresis (CITP) and high performance liquid chromatography with diode array detection (HPLC/UV). Beer is a complicated matrix therefore the samples need pretreatment using solid phase extraction (SPE). The diploma thesis discusses the optimization of the analytical methods (HPLC/UV and CITP) and optimization of SPE. In the theoretical part, history, characterization and technology of beer production are presented. Further, characteristics of organic acids and methods for organic acid determination are also discussed. The experimental part deals with the preparation of solutions, tested samples, calibration samples. Parameters and procedures of analytical methods (HPLC/UV and CITP) and pretreatment using the solid phase extraction are also described in the experimental part. All results are summarized and compared with the current literature in discussion and conclusion. Eleven beer samples from the retail stores were analyzed. In all samples, six organic acids (lactic, oxalic, succinic, acetic, citric, benzoic) were determined by CITP and five organic acids (lactic, oxalic, succinic, acetic, citric) by HPLC/UV were determined. Results of this study give an overview of the organic acid contents in beer samples.
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Monitoring of organic acid content in alcoholic drinks
Ostrihoňová, Katarína ; Běláková, Sylvie (oponent) ; Benešová, Karolína (vedoucí práce)
The aim of the thesis is determination and optimization of organic acids in beers using the methods of capillary isotachophoresis (CITP) and high performance liquid chromatography with diode array detection (HPLC/UV). Beer is a complicated matrix therefore the samples need pretreatment using solid phase extraction (SPE). The diploma thesis discusses the optimization of the analytical methods (HPLC/UV and CITP) and optimization of SPE. In the theoretical part, history, characterization and technology of beer production are presented. Further, characteristics of organic acids and methods for organic acid determination are also discussed. The experimental part deals with the preparation of solutions, tested samples, calibration samples. Parameters and procedures of analytical methods (HPLC/UV and CITP) and pretreatment using the solid phase extraction are also described in the experimental part. All results are summarized and compared with the current literature in discussion and conclusion. Eleven beer samples from the retail stores were analyzed. In all samples, six organic acids (lactic, oxalic, succinic, acetic, citric, benzoic) were determined by CITP and five organic acids (lactic, oxalic, succinic, acetic, citric) by HPLC/UV were determined. Results of this study give an overview of the organic acid contents in beer samples.
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Characterization of selected yeast strains from food
Ostrihoňová, Katarína ; Vítová, Eva (oponent) ; Vránová, Dana (vedoucí práce)
This bachelor´s thesis is focused on identification of yeasts of the cheeses by PCR-RFLP method and verifying the lipolytic activity of the yeast. In the theoretical part are processed basic information about yeast, their possible positive and negative effects on the quality of cheeses, the technology of production of cheeses, lipolysis and proteolysis in the cheese and of course of PCR-RFLP (The polymerase chain reaction-restriction fragment length polymorphism). Experimental section shows the isolation of DNA, identification of DNA by PCR made by amplification 5,8S-ITS sections of DNA using primers ITS1 and ITS4. The amplified DNA was purified by ethanol and then was subjected to restriction analysis with the enzymes HaeIII, HinfI, HhaI, TaqI. Then there is listed detection of the PCR product and the restriction fragments by gel electrophoresis. Lengths of the fragments obtained after electrophoresis will be used to identify yeast species isolated from cheeses. In the second part of the thesis in the experimental part we have dealt with evidence of lipolytic activity of the yeast by test on Spirit blue agar.
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