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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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Identification of selected species of lactic acid bacteria in dairy products
Vystavělová, Růžena ; Trachtová, Štěpánka (referee) ; Rittich, Bohuslav (advisor)
Lactic acid bacteria are natural part of the human gastrointestinal tract. They are often used in food supplements and for the production of fermented dairy products. This thesis focuses on the identification of selected species of lactic acid bacteria and bifidobacteria in cheese and dairy products. Bacterial DNA was isolated by magnetic particles P(HEMA-co-GMA) from crude cell lysates from 9 products. Isolated DNA was amplified in genus-specific and species-specific polymerase chain reactions (PCR). The obtained amplicons were detected by agarose gel electrophoresis. The results of PCR were compared with those provided by the manufacturers and there has been declared a match.
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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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The monitoring of the lactic acid bacteria in the Moravian wines
Valicová, Markéta ; Španová, Alena (referee) ; Omelková, Jiřina (advisor)
The aim of this Master Degree Thesis was to monitor the total number of lactic acid bacteria occurring in grape must during wine production. The study was performed on the red wine grape variety Cabernet Moravia from organic vineyard and on the white wine grape variety Sauvignon from both organic and integrated vineyards. The isolation of pure cultures of lactic acid bacteria from mixed cultures and subsequently their identification by genus and species-specific PCR was also subject of the thesis. The experimental results show that the number of viable cells of lactic acid bacteria is influenced not only by the wine grape variety, whether it is a variety of red or white wine grape, but also by the way of wine growing. The method of wine growing also had an impact on the species representation of lactic acid bacteria in each variety.
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Molecular identification of selected species of lactic acid bacteria and bifidobacteria in food additives
Riegelová, Kristýna ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
Probiotic lactic acid bacteria and bifidobacteria are natural part of microflora of gastrointestinal tract. In the present, day they are grossly exploited in food processing industry. The aim of the work was molecular identification of bacteria of genus Lactobacillus and Bifidobacterium in complex matrices of two food additives. Total DNA was isolated from crude cell lysates by magnetic particles P(HEMA-co-GMA). Isolated DNA was amplified in genus-specific and species-specific PCRs. Amplicons were detected by agarose gel electrophoresis. Results were compared with declared specification given by producers in three different batches.
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Production of biogenic amines in double moulded cheese
Šuláková, Miroslava ; Standara, Stanislav (referee) ; Veselá, Mária (advisor)
For production of double moulded chesses are used lactic acid bacteria, which can be present in a form of non-starter lactic acid bacteria or as starter or adjunct culture. Genera Lactobacillus spp. and Enterococcus spp. are prevalent microorganisms present in these cultures. Of course, these microorganisms are for us interesting because of their possibility of coagulation, proteolytic possibility, probiotic function and antibiotic resistance, but especially because of their decarboxylation abilities. Bacteria contain decarboxylation enzymes, which are able to decarboxylized free amino acid, which rising at proteolysis during process of manufacturing and cheese ripening. Biogenic amines are the result of proteolytic activity. Biogenic amines occur practically in all foodstuffs as a common product of metabolic processes. BA are mainly presented in fermented food (cheeses), where rice just microbial action. Typical representatives of biogenic amines, which occurs in double moulded cheeses (Sedlčanský Vltavín, Bresse bleu) and in blue cheeses (Bleu des Causses, Bleu d'Auvergne) are cadaverine, putrescine, tyramine a 2 fenylethylamine and in much smaller amount histamine, spermidine and spermine too. On assessment concentration of BA is used high pressure liquid chromatography with reverse phase (RP HPLC) with utilizing simple direct derivatization with dansyl chloride and detection by UV VIS detector.
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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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Study of aerobic cultivation conditions with select strain of Lactobacillus
Šupinová, Petra ; Burdychová, Radka (referee) ; Babák, Libor (advisor)
The aim of this study was focused on the study of conditions of growth of strains Lbc. paracasei subsp. paracasei CCDM 211, Lbc. paracasei CCDM 212, Lbc. paracasei subsp. paracasei CCDM 213 and Lbc. salivarius CCDM 216 in media with different amount of carbon-source (glucose, lactose and whey). Next part of the experiment was dealed with study of conditions of bacteria growth at stress conditions (lower pH). The purity od bacterial culture was verified with help of streaking. Purity DNA isolated from bacteria was tested using agarose gel electrophoresis, DNA concentration was estimated spectrophotometricaly. The presence of bacteria of genus Lactobacillus was proved using polymerase chain reaction (PCR) with genus specific primers.
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Probiotic lactic acid bacteria in food products
Sásková, Denisa ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
In food industry molecular genetic methods based on DNA analysis are used for identification of probiotic microorganisms. An example of these methods is the polymerase chain reaction, in which specific fragments of DNA are amplified using short oligonucleotide primers. The teoretical part of this bachelor thesis follows probiotic bacteria, their features, beneficial health effects and use in food and clinical applications. The experimental part of the thesis focuses on an analysis of two probiotic dietary supplements. DNA was isolated from these products by method of phenol extraction. The use of PCR confirmed the presence of DNA of probiotic bacteria of genera Lactobacillus and Bifidobacterium.
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Identification of probiotic species of genus Lactobacillus
Vystavělová, Růžena ; Trachtová, Štěpánka (referee) ; Rittich, Bohuslav (advisor)
Germs of the Lactobacillus genus form part of the micro flora, the composition of which exercises the influence on the state of health of its host. In view of the fact that at some types of Lactobacillus there were proved clinical effects (e. g. strengthening of the immune system, prevention of diarrheic illnesses and so on), the Lactobacilli have been often used for making fermented dairy products and they form part of food additives because of their probiotic effect. Germs of the Lactobacillus genus and germs of different types of Lactobacillus can be identified by means of PCR based on amplifying specific DNA fragments. The complete bacillary DNA Lactobacillus rhamnosus was separated by the phenolic extraction method. The presence of germs of the Lactobacillus genus was proved by the generic-specific PCR method; the presence of Lactobacillus rhamnosus germs was proved by the species-specific PCR method.
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