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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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Whey utilization with thermophilic microorganisms
Rychová, Alexandra ; Vítová, Eva (referee) ; Babák, Libor (advisor)
This diploma thesis studies the utilization of whey using thermophilic bacteria of the genus Thermus and Geobacillus. The whey stripped off proteins was used as a cultivation medium during experiments. The cultivation took place in the Erlenmeyer flasks, to assess the optimal conditions for microrganism’s growth. During the cultivation in the bioreactor, growth curves were established. The amount of whey utilization was assessed by analytical methods that determine the concentration of reducing saccharides (lactose) and chemical oxygen demand (COD) while studying the optimal conditions and a method determining the concentration of reducing saccharides during growth curves analysis.
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Preparation of selected microbial metabolites from waste materials
Jechová, Iva ; Vítová, Eva (referee) ; Babák, Libor (advisor)
This diploma thesis deals with the biodegradation of whey on selected microbial products (carbohydrates, lactic acid, acetic acid and ethanol) thermophilic bacteria of genus Thermus aquaticus and mesophilic bacteria of genus Lactobacillus casei and Bacillus coagulans. For cultivation was used as medium whey, from which the proteins were removed and which was enriched with nutrients. On the basis of culture in the fermentor were determined growth curve and the HPLC method were determined individual bioremediation products.
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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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Study of Whey Biodegradation by thermophilic Bacteria
Fischerová, Lenka ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This thesis deals with the possibilities of biodegradation of whey by the means of a mixed thermophilic aerobic bacterial culture of the Bacillus and Thermus genera. After protein had been removed, the whey was used as a medium for cultivation of the thermophilic microorganisms. The cultivations took their course in a fermentation unit and in the Erlenmayer flasks in a heated shaker in a whey medium. The bioengineering characteristics of the cultivation processes and the degree of biodegradation of the whey were evaluated. Scale of the whey biodegration was judged through the analytical characteristics – concentration of biomass, laktose and a chemical oxygen demand (COD). A decrease of CHSK was detected in all cultivations. Maximal reduction of CHSK was happend always in c. first half of each exponential phase growt, i.e. about 15 ± 3 % after first growth phase and sumarily about 62 ± 4 % after second growth phase.
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Application of thermophilic Culture for Organic Compounds Biodegradation
Piechová, Jana ; Burdychová, Radka (referee) ; Babák, Libor (advisor)
The aim of this work is focused on biodegradability study of modified polyurethane materials (foams and foils) in glukose medium and biodegradation of whey. The biodegradability was tested with using mixed thermophilic aerobic bacterial culture of the Bacillus and Thermus genera. The cultivations were practised in the fermentor and in Erlenmayer flasks in a heated shaker. Maximal reduction of COD and culture growth has been achieved by biodegradation of polyuretane in the fermentor. Main effect of degradation was abiotic destruction of PUR materials and consequent utilization of degradation products by bacterial culture. These tests indicated that the best modification agent for biodegradation was 10% carboxymethyl cellulose. The polyurethane foam was more decomposed then the polyurethane foil. Biodegradation of whey without proteins in the fermentor was detected decrease of CHSK and lactose concentration about 50 % in 20th hour. Optimal conditions for whey biodegradation with the thermophilic bacterial culture were pH 6,5 and temperature 60 °C.
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Monitoring of thermophilic organism in evaporation systems
VÁLKOVÁ, Michaela
Study deals with the determination of thermophilic and heat-resistant microorganisms in samples of skim milk. Furthermore, the problems of determining the thermophilic microorganisms in samples of whey. The most important microorganisms causing spoilage of milk and dairy products include certain species of the genera Bacillus and Clostridium. Thermophilic microorganisms have optimum growth temperature between 55 and 60 ° C. Removed material (skimmed milk and whey) was plated onto agar GTK and cultured in an incubator for 3 days at 55 ° C. Heat resistant microorganisms are characterized by resistance to heat. Prior to inoculation was necessary to inactivate other microorganisms by pasteurizing milk (85 ° C, 10 minutes). The inoculated Petri's dishes were cultured for 3 days at 55 ° C. Analysing removed material, it was found that the number of thermophilic micro-organisms in samples of skim milk does not exceed an internal limit the value of 3000 colonies per 1 ml or a gram of product (value determined Southbohemian dairy Madeta a.s.). The number of heat-resistant microorganisms has not exceeded the limit value of 2000 micro-organisms per 1 milliliter or gram. The resulting numbers of thermophilic microorganisms in samples of whey were almost identical to the results provided by Madeta a.s. factory Plana nad Luznici. The results show that after the introduction of new sanitary measures numbers of thermophilic and heat-resistant microorganisms fell sharply.
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Micropreparative solution isoelectric focusing of peptides and proteins in nonwoven strip
Duša, Filip ; Šlais, Karel
Recently we devised a new instrument for micropreparative analysis [1]. It is based on solution phase isoelectric focusing (sIEF) performed in a narrow channel (approximately 2 – 4 mm wide) with a strip of nonwoven fabric serving as the analysis bed. The strip can be precut before an analysis to make harvesting of fractions easier. Isoelectric focusing is driven by a programmable electrophoretic power supply. Progress of analysis is monitored by addition of colored isoelectric point (pI) markers. Usually sIEF runs are performed overnight. Evaporation of water is one of crucial features of analysis and it forces free liquid to shrink into the nonwoven fabric strip. Moreover, water evaporation increases liquid viscosity by altering ethylene glycol/water ratio. Fractions can be harvested simply by collecting and washing precut segments after the sIEF run. In this paper we used sIEF device for purification of caseinomacropeptide (CMP) from crude whey. Obtained fractions were further analyzed by HPLC. From acquired data a plot with chromatograms of all fractions was constructed to show purification profile of CMP. We proved that the new instrument is capable of quantitative purification of CMP complex from a globulin fraction.
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