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Sledování výskytu patogenních mikroorganismů v potravinovém odpadu po přídavku různých aditiv
Tomková, Lenka
Food waste and food waste management is a global problem. It is necessary to reduce waste and, when food waste is generated, to choose environmentally friendly solutions for its disposal, such as composting. The composting process is a natural decomposition process whose final product is valuable compost that can be used as fertiliser. In this work, the effect of additives on the suppression of pathogenic microorganisms potentially present in food waste is investigated to make the food entering the composting process safe for health. Classical culture methods (selective media for bacterial strains Salmonella spp., Escherichia coli, Helicobacter pylori and enterococci) were used for microbiological analyses and MALDI-TOF mass spectrometry and Sanger sequencing were performed for accurate identification of the grown colonies. The results showed that waste without the addition of additive contained more pathogenic microorganisms than waste with the addition of additive. Serratia spp. and the genus Pseudomonas were the most common in the samples. Tea tree oil appears to be the best additive, as it effectively suppressed the odour and also the waste with its addition did not contain significant pathogens such as Pseudomonas fluorescens compared to the control sample without its addition.
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Stanovení aktivity průmyslově významných enzymů produkovaných mikroorganismy izolovanými z potravinového odpadu
Lymarenko, Sofiia
The microbiome and the produced enzymes play an important role in processing food waste. Bacillus licheniformis is one of the representatives of microflora in composting and producer of industrially important hydrolytic enzymes: protease, lipase and cellulase. As part of the thesis, enzymatic activity using spectrophotometric methods was determined in seven strains of B. licheniformis for a period of 96 to 192 hours. In all seven strains, cellulase, protease and lipase activity was detected, which agrees with previously published literature. The highest cellulase activity determined by two methods was recorded for strain 3A-52 (1 U/ml) and 1A-52 (1.5 U/ml) after 24 hours of cultivation. The pH optimum for cellulase activity was 7, and the temperature optimum 50 °C to 60 °C. The maximum protease activity was detected after 120 and 144 hours of cultivation in two strains: 3A-52 (1.3 U/ml) and 3D-42 (1.4 U/ml). During the optimization, it was found that the pH optimum was 9 to 11 and the temperature optimum was 40 to 45 °C depending on the tested strain. The maximum lipase activity was approximately 0.7 U/ml after 144 hours of cultivation in 4D-41 and 3D-42. The temperature optimum was found at 50 to 60 °C and the range of pH optimum for this activity was very wide depending on the studied strain. For the strains with the highest enzymatic activity, a growth curve was determined, where the highest cellulase activity corresponded to the time of transition of the bacterial culture from the exponential phase to the stationary phase, and the highest lipase and protease activities were found later only at the transition from the stationary phase to the death phase. Strain 3A-52 and 3D-42 showed the highest activity for all three monitored enzymes. Subsequently, these strains isolated during composting can be used to produce enzymes industrially.
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Percepce generace Y vůči různým intervenčním módům v oblasti plýtvání potravinami
Katrňáková, Kateřina
Food waste is a serious problem that more and more subjects have been focusing on recently. The consequences of food waste are reflected in the ecological, economic and social spheres. Even so, some consumers are still unaware of the role they play in creating food waste. For instance, in the survey was found out that 50 % of respondents believe that retailers and wholesalers are most to blame for food waste. But is it possible to influence millennials and their behaviour to reduce food waste? What is the appropriate form of intervention mode for Generation Y? Based on the results of the questionnaire survey, a suitable intervention mode was identified to influence Generation Y to reduce food waste. The intervention mode was empirically tested.
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Spoločenská zodpovědnosť v oblasti verejného stravovania
Kahúnová, Alica
Kahúnová, A. Social responsibility in the field of public catering. Diploma thesis. Brno: Mendel University in Brno, 2023. The diploma thesis deals with the design of sustainable recommendations for school catering facilities with a focus on short supply chains. Thanks to the processing of quantitative research, data was obtained to evaluate the involvement of short supply chains in the operation of school canteens and also the benefit of shopping from local suppliers. Data were also obtained and evaluated in the field of education about food waste and the effects of participation in projects helping to improve the operation of school canteens in the Czech Republic. These data were supplemented with statements from school canteen managers, who had the opportunity to add their experience in the field and express their opinion on the current state of the school canteen system. Recommendations were properly described and economically calculated if possible.
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Kompostování jako způsob zpracování potravinových odpadů
Tóthová, Katarína
This master thesis focuses on waste and waste management, with an emphasis on biodegradable waste, specifically food waste. The thesis discusses the legislative regulations in the Czech Republic and the European Union. Among other things, composting is considered as a possible solution to the waste generated. The practical part of the thesis evaluates the final product of composters to which additives have been added to reduce odour. The additives were added to the waste collection bins. The added additives include citric acid, tea tree oil and lime. In addition, compost without additives was also evaluated as a control sample. The composting lasted for 12 weeks. The pH and electrical conductivity were evaluated throughout the composting process and then the final product, i.e. the mature compost, was evaluated using phytotoxicity tests. The results showed that although the compost met the required pH and electrical conductivity values, it was found to be highly toxic. Even at a compost concentration of 10%, inhibition of plant root growth was shown, making the compost inapplicable to soil. Furthermore, even compost without additives was found to be toxic, with the cause of toxicity apparently being the waste used and not the additives. In view of these results, further investigation of additives is still needed. This thesis contributes to a better understanding of composting as a way of treating food waste and shows the importance of systematic monitoring of the quality of the final product.
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Navržení vhodného bakteriálního inokula pro podporu procesu kompostování gastroodpadu
Malinová, Lucie
Composting of food waste is an increasingly studied branch of waste management. Many works deal with the microbial composition of food waste itself and methods that would speed up the whole process. We tried to design a bacterial inoculum that would support the composting process in this study. We focused on bacteria of genes Lacto-bacillus, primarily on Lactobacillus acidophilus (CCM 4833), Ligilactobacillus salivarius (CCM 7274), and Limosilactobacillus fermentum (CCM 91). The bacterial inoculum was added during the mesophilic phase of food waste composting, where it was confirmed that the pH decreased in the initial phases. In another experiment, the adaptation of bacteria to an acidic environment was investigated, so that acidic compost juices were added to the liquid nutrient medium with bacteria of the genus Lactobacillus. The results showed that getting used to an acidic environment helps the bacteria to survive such extreme conditions and Lactobacillus bacteria can be a suitable inoculum to promote composting.
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Potravinový odpad a motivy vedoucí generaci Z k uvědomělé spotřebě
Bártová, Tereza
Food waste can be reduced, but unfortunately, like other waste, it is unavoidable and simply occurs in households without us realising it. So what happens to the food that ends up in the bin? They rot in landfills, where they become greenhouse gases that cause negative climate change. That is why it is so important to inform households about this issue, to make them aware of the environmental impact of their behaviour and to motivate them to be more sustainable. The research problem is to identify what attitudes Generation Z young people have towards food waste segregation, whether they would like to learn more about this issue and what form of communication they would like to be addressed with to motivate them to think and, ideally, change their behaviour. Then, based on the identification, propose recommendations to reach this generation.
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Food Waste and the Shopping and Consumer Behaviour of Czech Households – June/July 2023
Čadová, Naděžda
In its regular survey the Public Opinion Research Centre at the Institute of Sociology, Czech Academy of Sciences, examined the Czech public’s attitudes and opinions on the issue of food waste. More than a half (52%) of the respondents consider food waste to be a big problem, more than two-fifths (42%) think food waste is not right, but there are more urgent problems that need to be solved and only twentieth (5%) of the Czech public does not consider food waste to be a big problem in society.\n\nThe most important reason for reducing food waste according to respondents is to save money for their household (75%), while the least important reason is to change society through their behavior (34%).\nThe majority (55%) of respondents go shopping several times a week, while a quarter (25%) go shopping once a week. 14% of respondents shop every day.
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Food Waste as a Disease of Our Times
Sochorová, Anna ; Géla, František (advisor) ; Lokšík, Martin (referee)
This bachelor thesis consists of two parts. The practical part is a document called Food Waste as a Disease of Our Times, which maps this problem mainly in the Czech but also in the international context. It presents this social issue in a broader context and offers different insights into food waste. The documentary features experts on the issue, i.e. university professors, the founder of a non-profit organisation, a sociologist and a head of a food bank. Part of the film also focuses on activists who cook for the homeless or do dumpster diving. The film also includes representatives of supermarkets and their approach to food waste. The theoretical part deals with the description and definition of the film documentary. It introduces the different steps in the making of a documentary, from preparation, to production, to post-production. It also describes the specificities of the television documentary. The next part of the theoretical part presents a research on the topic and illustrates the issue of food waste with statistics and expert studies. The last part is a description and reflection of the production itself.
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Co-cultivation of carotenogenic yeasts and cyanobacteria on selected food wastes
Kodajek, Matěj ; Márová, Ivana (referee) ; Szotkowski, Martin (advisor)
Cyanobacteria and yeast are microorganisms, that are cultivated in the biotechnological industry to produce biomass. Biomass contains several organic substances, that are used in the food, pharmaceutical or energy industries. This thesis deals with the joint cultivation (co-cultivation) of cyanobacteria and yeast on food waste. The cyanobacteria Synechococcus nidulans, Synechococcus bigranulatus, Anabaena torulosa and Spirulina were used for co-cultivation with yeast Rhodotorula kratochvilovae and Rhodotorula toruloides. Cultivation media included following food wastes: coffee oil, hemp oil, frying oil, molasses, molasses hydrolyzate, whey, whey hydrolyzate and waste glycerol. In the theoretical part is a comprehensive literature research focused on cyanobacteria, yeasts, and their specific genera, monitored metabolites, co-cultivation, food waste and analytical methods. The experimental part contains a list of used chemicals, devices, aids, strains, and descriptions of procedures for the cultivation of microorganisms, isolation, and analysis of biomass. The aim of the thesis was to do screening cultivations, to find suitable strains of microorganisms for symbiotic co-cultivation and to find a suitable food waste. Following co-cultivation in a semi-operational laboratory bioreactor. Analysis the obtained biomass using gas and liquid chromatography and evaluation the results.
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