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Energy use of biomass
Bouchner, Michal ; Špiláček, Michal (referee) ; Baláš, Marek (advisor)
The aim of this bachelor thesis is research of technologies for energy usage of biomass with concentration to production of electricity. In the first part of thesis are analyzed and described technologies producting electricity. In the second part are described suitable types of biomass for each aplication. Following part deals with used aplications for production of electricity in the Czech Republic. Last part shows specific technologies used in the Czech Republic.
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Less usual technologies of biomass utilization
Červenáková, Jana ; Brázdil, Marian (referee) ; Baláš, Marek (advisor)
The main aim of the bachelor thesis is to elaborate less usual technologies of biomass utilization. In the first part of thesis are individual technologies described and divided. The second part of the bachelor thesis describes the concept of biomass and its specific featuress. The last part describes selected applications of less traditional technologies in the Czech Republic which produce electric power by using biomass fuel.
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Grape must and its changes during the fermentation process
Beníčková, Romana ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
This bachelor thesis deals with chemical changes of grape must during fermentation process. The theoretical part describes history of viticulture, characteristics of vine and varieties analyzed in this work. There are discussed the morphological and chemical composition of grapes in the theoretical part and also basic technological steps of wine production. Another chapter is devoted to the principles of methods for chemical analysis of wine. In the experimental part, monitoring results of changes in chemical parameters of musts during fermentation are discussed. The measured parameters in this work were reducing sugars, pH, titratable acid and ethanol. The analyzed musts were obtained from Sauvignon and Pinot Noir varieties, which originated from integrated and organic vineyards.
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Thermotolerant strains application for preparation of selected metabolites on waste hydrolysates
Musilová, Kristína ; Vítová, Eva (referee) ; Babák, Libor (advisor)
This Bachelor´s Thesis deals with the preparation of the selected metabolite on hydrolysates of orange fruit waste, specifically on orange peel hydrolysates using thermotolerant strains. The thermotolerant Bacillus coagulans strain having lactic acid as the primary metabolite, a substance with a great perspective, was selected for the fermentation process for its exceptional properties. At the beginning of the experiment, optimal conditions for the growth of the selected microorganism were determined; these were applied during the fermentations. Several fermentations were performed under various conditions until those conditions were determined, in which lactic acid was produced. The fermentation production was determined by the HPLC method and the saccharide decrease by the Somogyi-Nelson method. To achieve lactic acid production, it was necessary to extract the orange peels by an organic agent before fermentation, in order to eliminate substances causing inhibition of micro-organism growth. Higher yields were achieved by the SHF method, but the highest by using the Lactobacillus casei strain.
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Evaluation of technology for the biomass incineration.
Havelková, Pavla ; Máša, Vítězslav (referee) ; Jícha, Jaroslav (advisor)
This bachelor’s thesis is interested in description of the biomass and its utilization as a renewable energy source. The text is specified in the production of the biomass and also an overview of the technologies used in its processing and utilization, which is both energy and non-energy. Then, this thesis deals with the description of the various devices, in which the biomass is processed.
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Embedded System for Home Brewery Control
Mimochodek, Vojtěch ; Jaroš, Jiří (referee) ; Šimek, Václav (advisor)
This thesis is focused on automatic measurement of beer density during fermentation. The main objective is to create an electronic densitometer with a web user interface. The thesis consists of a theoretical part, which deals with the history of beer, beer production processes and equipment. The practical part includes system design and implementation. In conclusion, there are documented the results of testing the densitometer, which was the subject of the bachelor's thesis.
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Validation of probotic bacteria presence in fermeted plant food products
Péčiová, Bianka ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
Probiotic bacteria are an essential part of human nourishment which provide many health benefits. We consume them not only in traditional dairy fermented foodstuff, but also in the ever-expanding fermented plant products. The theoretical part summarized general knowledge about probiotic microorganisms, individual species used in technology of processing plant and dairy fermented products, and their influence on human health. The following chapters are devoted to various methods of identification of probiotic bacteria with emphasis on molecular diagnostics, specifically by PCR method. The experimental part is focused on the identification of lactic acid bacteria in a plant fermented product – in a fermented cabbage using 2 methods of isolation bacterial DNA and subsequent analysis by PCR method.
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UTILIZATION OF FOOD PROCESSING WASTE FOR LACTIC ACID AND ETHANOL PRODUCTION
Hudečková, Helena ; Kráčmar, Stanislav (referee) ; Buňka, František (referee) ; Márová, Ivana (advisor)
The doctoral thesis is focused on the microbial production of lactic acid and ethanol using food processing waste as substrate. Coffee processing waste (spent coffee grounds), wine production waste (grape pomace) and orange processing waste (orange peel) were chosen as substrates for experiments. The theoretical part is dedicated to summarizing current knowledge about waste from food production and possibilities of its processing. It also deals with selected metabolites (lactic acid, ethanol) to which these wastes can be used. Part of the experiments was focused on the characterization and optimization of hydrolysis to maximize the amount of fermentable saccharides. Different combinations of chemical, physical and enzymatic hydrolysis of selected substrates have been tested. Subsequently, a suitable strain for lactic acid and ethanol production was searched for. In the case of lactic acid production, 7 bacterial strains were selected (Lactobacillus casei CCM 4798, Bacillus coagulans CCM 2013, Bacillus coagulans CCM 2658, Lactobacillus rhamnosus CCM 1825T, Lactobacillus delbruckii subsp. bulgaricus CCM 7190, Lactobacillus plantarum CCM 7039T, Streptococcus thermophilus CCM 4757). These strains were first cultivated on the synthetic media containing different kind of saccharides. Afterward, the cultivation on the waste biomass hydrolysates were tested. In the case of ethanol production, 2 yeast strains kmeny (S. cerevisiae CNCTC 6646 a S. cerevisiae CNCTC 6651) were cultivated on hydrolysates of individual waste substrates. Subsequently, the experiments focused on the production of lactic acid and ethanol on hydrolysates of waste biomass in bioreactor were done. The last part of this doctoral thesis deals with the microaerobic pretreatment of lignocellulosic biomass to increase the production of organic acids during the acetogenic phase of anaerobic digestion.
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Fermentation of different cereals by the probiotic bacteria Lactobacillus plantarum 299v
Hamalová, Sabina ; Španová, Alena (referee) ; Prof.Siv Ahrne (advisor)
Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti na požadovaném zdravotním účinku (příp. zdravotním problému, který má být probiotickou terapií léčen). Lactobacillus plantarum 299v již prokázal své blahodárné účinky na lidech a zároveň byla i potvrzena jeho zdravotní bezpečnost, díky čemuž může tato bakterie být kategorizována jako probiotický kmen (Probi AB, Sweden). I díky tomu je Lactobacillus plantarum 299v ve značné oblibě přidáván do mnoha fukčních potravin a prodáván na trhu pod různými jmény, probiotický nápoj ProViva je jedním takovým příkladem. Cílem této práce bylo studovat fermentační proces na žitném, ječmenném a sojovém substrátu pomocí kmene Lactobacillus plantarum 299v, přičemž zvýšená pozornost byla věnována právě soji a ječmeni jako potenciálně novým substrátům pro výše uvedenou bakterii. Hlavními záměry bylo zkoumání růstu a metabolické aktivity bakterie Lactobacillus plantarum 299v v asociaci s různými cereálními substráty, a později bylo studováno totéž také ve směsi fermentované cereální komponenty s běžně dostupným ovocným džusem. K tomu, aby se dosáhlo optimálních podmínek fermentace, je třeba vzít v úvahu několik aspektů. Hlavní role při konceptování nového fermentovaného produktu patří především zpracování a taktéž kompozici surového materiálu, růstové kapacitě a produktivitě bakteriální kultury a stabilitě finálního produktu během skladování (De Vuyst, 2000). Tyto parametry jsou důležité hlavně ze strany výrobců. Krom toho jsou tu ale i zákazníci, pro něž je přijatelnost produktu založena z velké části na organoleptických vlastnostech finálního probiotického produktu, tj. aromatu a chuti. Přítomnost a dostupnost různých jednotlivých nutrientů, která byla obsažena ve fermentačním médiu výsledkem rozdílných použitých cereálních substrátů, pravděpodobně vyústila v odlišnosti metabolických drah, což pak později mohlo způsobit rozdíly v organoleptických vlastnostech finálního produktu.
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