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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.
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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.
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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).
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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.
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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.
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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.
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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.
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Selected bioengineering characteristics of lactic acid bacteria
Šťásková, Lucie ; Vítová, Eva (referee) ; Babák, Libor (advisor)
The diploma thesis deals with the growth of biomass and production of selected metabolit–lactic acid by thermophilic bacteria Bacillus coagulans. The resulting selected metabolite was determined by HPLC method. Cultivations of this genus were performed on synthetic media, where the influence of carbohydrate used as carbon source was tested. Lactose was more suitable fot growth of biomass and glucose for production of lactic acid. On natural whey media the influence of different conditions were tested. The highest yields of biomass and production of lactic acid were observed on enriched whey medium. The last part deals with comparing the production of biomass and metabolites, depending on the volume of media. There were compared selected bioengineering characteristics of all cultivations.
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Molecular typisation of lactic acid bacteria
Jelínek, Zdeněk ; Ing. Špano Miroslav,PhD. (referee) ; Rittich, Bohuslav (advisor)
Lactic acid bacteria play important role both in food industry and health care. They are part of many fermented dairy products and gastrointestinal microflora. There is a whole variety of methods for bacteria identification, but we will focus on Rep-PCR and RAPD only. The aim of this work will be to discuss the impact of different correlation coefficients and cluster analysis algorithms on the results of taxonomic analysis.
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The analysis of DNA isolated from different types of probiotic products using real-time PCR and HRM analysis
Sedláková, Lucie ; Rittich, Bohuslav (referee) ; Trachtová, Štěpánka (advisor)
The aim of this diploma thesis was to introduce real-time PCR with high-resolution melting analysis for Bifidobacterium species. Currently a small number of publication, dealing with identification of Bifidobacterium species using high-resolution melting analysis, is available. According to publications dealing with identification of lactic acid bacteria were selected primers P1V1 and P2V1, LAC1 and LAC2, LsppUPF and LsppUPR, V3F and V3R, V6F and V6R. Using this primers bacterial DNA was amplified by real-time PCR with high-resolution melting analysis. After evaluation of the measured results efficiency of selected primers was verified on DNA izolated from complex sample of probiotic product. After further optimisation real-time PCR with high-resolution melting analysis could be suitable using selected primers for Bifidobacterium species.
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