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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Sensory and biologically active sulfur-containing compounds of onion (\kur{Allium cepa} L.)
 ŠTEFANOVÁ, Iveta
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Sulfur-containing secondary metabolites in mushrooms.
 ŠTEFANOVÁ, Iveta
This thesis was focused on sulfur-containing secondary metabolites of mushrooms with significant sensory characteristics, in particular those exhibiting an alliaceous odor.The attention has been focused especially on the edible mushroom Lentinula edodes and some other species of the genus Marasmius, which are characteristic mainly for their garlic like taste and odor. The experimental part is focused on isolation and spectral characterization of the precursor of sensory active compounds of edible mushroom Marasmius perforans, trivially named -glutamyl-marasmin. Furthermore, this thesis focuses on GC/MS analysis of volatile compounds present in extracts of Marasmius alliaceus and Thelephora palmata.
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Sensory active compounds of shiitake mushroom
 ŠTEFANOVÁ, Iveta
This Bachelor´s thesis deals primarily with sulfur-containing compounds of the mushroom Lentinula edodes which belongs to the family Agaricaceae. The theoretical part describes its occurrence, artificial cultivation, and also summarizes the current state of knowledge related to the most important compounds found in this mushroom. It is focused mainly on the sensory active compounds formed from a non-volatile precursor lentinic acid. The experimental part was focused on the isolation and spectral characterization of the most important sensory active compounds. The other aim of this thesis was to test the antimicrobial activity of lethionine (1,2,3,5,6-pentathiepane) by the microplate method. The minimal inhibitory concentration observed was compared to the activity of several commercially available antibiotics.
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