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Study of polyhydroxybutyrate production in bacteria
Melušová, Soňa ; Babák, Libor (referee) ; Márová, Ivana (advisor)
Presented work is focused on study of polyhydroxybutyrate production in bacteria. In theoretical part short characterization of PHB was given and the most common representative of wide group of polyhydroxyalkanoates (PHA) were described. Then, production of PHB and copolymer P(HB-co-HV) in selected bacterial strains was experimentally proven. First, PHB production in Bacillus megaterium using synthetic medium was studied. The PHB content in cells was increased during cultivation under limiting conditions, despite low growth. Addition of ethanol into production media resulted in increased PHB synthesis as well as biomass production (21 % PHB of 1,8 g/l biomass). Further, BM medium containing 8 g/l glucose was tested. PHB production was more than 1 g/l at significant growth increase when compared with synthetic medium. The bacteria B.megaterium showed, except glucose, ability to utilize maltose and xylose. Another cultivations were tested with bacterial strain Azotobacter vinelandii, which is capable of copolymer P(HB-co-HV) synthesis. Maximal growth and copolymer content was reached on Burk's medium with 30 g/l of glucose. Addition of peroxide to growth medium influenced P(HB-co-HV) synthesis to 46 % of 2,6 g/l biomass. Bacteria A.vinelandii showed the best growth on maltose, even compared with glucose (54 % copolymer of biomass content). Finally, PHB production on industrial waste product – whey was monitored. Using Plackett-Burman design for statistical media optimization, the whey content was modified. B.megaterium grown on adjusted whey reached 0,5 g/l PHB, 32 % of cell's content.
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Tisknutelné matrice na bázi složek mléka
Němec, Jan
The aim of the thesis is to introduce to the topic of 3D printing, milk components and their mutual connection. It explains individual technologies from the most common to the less well-known. Furthermore, the thesis deals with a review of current studies on this topic and their conclusions, progresses and complications. It focuses on individual components of milk, such as casein, micellar casein concentrate, milk protein concentrate, whey proteins and lactose, which have potential in 3D food printing. The thesis aims to provide a review of the information needed to understand 3D printing as it is used in other industries, as well as to understand the complexity of food 3D printing with a focus on milk. The main contribution of the work consists in providing comprehensible information and in the summarization of the indicated paths where 3D printing of milk has gone. Alternatively, it also reveals gaps that can be addressed and thus move development forward.
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Utilization of dairy industry waste for the production of enriched yeast biomass
Laššová, Erika ; Blažková, Jana (referee) ; Szotkowski, Martin (advisor)
This bachelor thesis deals with the production of microbial biomass of selected carotenoid yeast strains on the waste product of dairy production - whey. The aim of the work was to cultivate selected carotenoid yeast strains on whey medium with the addition of lactase and protease enzymes. The following yeast strains were studied in this work: Rhodosporidium toruloides, Rhodotorula kratochvilovae, Rhodotorula mucilaginosa, Sporidiobolus metaroseus, Cystophilobasidium macerans. The thesis is divided into two main parts. The theoretical part describes the selected yeast strains and their metabolites, the waste substrate used - whey and its use for cultivation of microorganisms. In addition, there is also briefly described the characteristics of enzymes and chromatographic methods of gas and liquid chromatography. The practical part deals with the cultivation of selected microorganisms on the used waste substrate - whey with the addition of lactase and protease enzymes. The cultured biomass was further analyzed by gas and liquid chromatography to determine the content of fatty acids, carotenoids, ergosterol and ubiquinone.
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Production of pigments and lipid substances by microorganisms on waste substrates of the food industry
Hladká, Dagmar ; Němcová, Andrea (referee) ; Szotkowski, Martin (advisor)
The presented study is focused on production of carotenoids, lipids and other substances by carotenogenic yeasts and autotrophic algae. Studied strains were cultivated in media with different composition, including waste substrates from food industry. Studied strains were cultivated under stress conditions to enhance the production of desired metabolites. The theoretical part deals with the information about yeasts and algae, with the information about monitored metabolites such as lipids, carotenoids, ergosterol, ubichinon or chlorophyll. Furthermore, the theoretical part deals with possible methods of metabolite analysis. The experimental part deals with the description of cultivation of yeats and algae. Also experimental part is focused on the description of individual methods. The result part deals with comparition of production of biomass, metabolits and lipids. The selected strains of yeast were Sporidiobolus pararoseus, Sporidiobolus metaroseus, Sporobolomyces roceus, Phaffia rhodozyma and Dioszegia hungarica. The selected strains of algae were Desmodesmus acutus, Desmodesmus quadricauda, Scenedesmus dimorphus and Chlamydomonas reinhardtii. We were optimized conditions for metabolites and lipids production. Optimal medium, which contained coffee hydrolyzate was with carbon to nitrogen ratio C/N 25. Nitrogen in higher concentration had negative effect on production of lipids. The most suitable strain for effective use of nitrogen in different concentrations was Chlamydomonas reinhardtii. The most suitable strain of yeast for effective use of coffee hydrolyzate was Sporidiobolus metaroseus.
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Weight control of soft cheese formed on a manual production line
Páral, Marek ; Zemanová, Jana (referee) ; Tomečková, Šárka (advisor)
The thesis deals with the control of the weight of soft cheeses during molding on a manual line. The theoretical part describes the classification of cheeses into groups, the basic characteristics of soft cheeses and their representatives. Furthemore, the whole technology of soft cheese production is processed and the effects on curd formation and factors influencing the weight of cheeses during molding are explained. The theoretical part ends with the basics of statistics for data processing. Basic measuring techniques (dry matter measurement, pH measurement, measurement of temperature and weight) were selected to determine the technological parameters (pH of whey, pH, dry matter and temperature of cheese grain, weight of cheese etc.) to describe the quality of grain in the experimental part of the thesis. The Design of Experiments method was used to find the optimal setting of the molding machine. Three partial experiments were designed and done. Results were verified in real production. The pH of whey was chosen to describe the grain quality. Two factors have been discovered that have a significant effect on the weigh of cheeses during molding, namely the position of the operator during molding and the amount of whey flowing into the forms with the cheese grain. The proposed molding modifications were successfully tested in production and no statistical difference was found between the weight of cheeses formed with the new setting of molding machine.
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Optimization of cultivation of carotenogenic yeasts on mixed waste substrates
Holub, Jiří ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
The master thesis addresses the issue of cultivation of selected strains of carotenogenic yeasts on waste materials of the food industry using a laboratory bioreactor. Carotenogenic yeasts are able to produce highly valuable metabolites during cultivation, which are located predominantly in the lipid part of the cells. Particularly, they are carotenoids, ergosterol, coenzyme Q and fatty acids. The thesis is divided into two main parts, the theoretical part and the practical part. The theoretical part describes individual yeast strains, types of waste materials, produced metabolites and methods of their analysis. The experimental part deals with the processing of waste materials of the food industry, specifically animal fat, whey and spent coffee grounds into the form of substrates usable as nutrition sources for yeast cultivation. Furthermore, cultivations focused on the recovery of the monitored metabolites and their analysis by using HPLC/PDA and GC/FID assemblies were studied as well. The yeast strains Rhodotorula mucilaginosa (CCY 19-4-6), Rhodotorula kratochvilae (CCY 20-2-26), Rhodosporidium toruloides (CCY 062-002-001), Sporidiobolus pararoseus (CCY 19-9-6) a Cystofilobasidium macerans (CCY 10-1-2) were used in this work. As one of the best producing strains Sporidiobolus pararoseus (CCY 19-9-6) was found, which achieved very high productions of carotenoids, coenzyme Q and ergosterol.
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Whey-based enteral nutrition and its effect on glycemic variability in intensive care
Jirků, Jitka ; Křížová, Jarmila (advisor) ; Zlatohlávek, Lukáš (referee)
Background: The most patients in intensive care experience hyperglycemia. These may include patients with pre-existing diabetes or stress hyperglycemia as an organism's offense reaction. Our aim is not only to correct this hyperglycemia early by a reserve, but also to prevent acceleration of hyperglycemia above their commended level. In addition to insulin, the correct choice of enteral nutrition can prevent not only hyperglycemia but also glycemic variability, which seems to be a much greater risk for these patients than stable tolerable hyperglycemia. In addition to diabetic-specific formulas, whey-based enteral nutrition can support our pursuit of optimal glycemia, due to its insulinotropic effect and its ability to stimulate incretin release. Much evidence will still be needed to confirm these benefits, but we can already look at whey not only as a source of quality protein, but also as a diet with a potential to limit glycemic variability. Objective: The aim of the study was to evaluate the effect of enteral nutrition based on whey (Peptamen Intense) on parameters associated with the assessment of glycemia in intensive care patients. Assess whether there is a relationship between the variables and draw conclusions with possible application in practice. Methods: Thirty-seven patients were...
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Use of antimicrobial products of animal origin in cosmetics
Puškárová, Radka ; Bokrová, Jitka (referee) ; Márová, Ivana (advisor)
The Bachelor thesis deals with characterization a whey in free and encapsulated form and its application to cosmetic industry. The theoretical part is focused on characterization of whey, especially on its antimicrobial properties, and use of this effect in selected cosmetics preparatives. Further, methods of encapsulation and particles characterization were described. In the experimental part, antimicrobial properties of whey were tested by two different methods. Whey was encapsulated into three different types of particles: liposomes, alginate and chitosan. Long-term colloid stability of particles during one and three weeks of storage in model conditions was tested. Further, particles were added into model skin creams. Long-term sedimentation stability of these emulsions was analyzed by analytical centrifuge.
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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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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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