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Characterization of selected yeast strains from the environment
Bečková, Alena ; Omelková, Jiřina (referee) ; Vránová, Dana (advisor)
The aim of this bachelor thesis deals with identification type-yeasts, which were obtained from the Culture Collection SAV in Bratislava. The purpose is extension of yeast database in laboratory of Faculty of Chemistry, which is used by identification yeasts in samples taken from food or environment. Identification of yeasts was implemented by method PCR-RFLP. Obtained segment is located in area 5,8S-ITS and is defined by using primers ITS1 and ITS4. Restriction analysis was carried out by restriction endonucleasis HaeIII, HinfI, HhaI and TaqI. Chosen species were also tested for presence of extracellular lipasis. In this part of characterisation was used SpiritBlue Agar. The presence of blue colour is lost by activity of lipasis.
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The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
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The influence of type of dry hopping on the senzomic and sensory profile of top fermented beer
Bečková, Alena ; prof.Ing.Pavel Dostálek, CSc. (referee) ; Olšovská,, Jana (advisor)
The thesis is focused on the effect of dry hopping on beer senzomy and sensory profile of the top-fermented beer. The goal of this work was to modify samples of the top-fermented beer by dry hopping, to analyze them by senzomy and sensory way, to optimize the method for hop essential oils analysis and to compare the results to the available literature. The problematics of the used raw materials, analyzed substances, technological and analytical methods are discussed in the theoretical part. The practical part is composed of technological preparation of the samples and their analysis. There was used a commercial product of the type of American Indian Pale Ale in this work. There was added a Cascade hop by dry hopping into the commercial product. The basic analysis of gravity and attenuation of the beer were done on the fresh beer and the two months old beer. The selected essential oils, carbonyl compounds, bitter acids, selected metal contaminant and nitrates were established in the beer and in the hop. The samples of the beer were sensory evaluated in the same two-month interval. It was determined that the dry hopping influenced the increased pH of the beer. There was established the quantity of essentials oils in the samples and it was compared to the sensorial results. These results can be used as a base for the next exploration, some part of the results are applicable in the beer industry.
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Characterization of selected yeast strains from the environment
Bečková, Alena ; Omelková, Jiřina (referee) ; Vránová, Dana (advisor)
The aim of this bachelor thesis deals with identification type-yeasts, which were obtained from the Culture Collection SAV in Bratislava. The purpose is extension of yeast database in laboratory of Faculty of Chemistry, which is used by identification yeasts in samples taken from food or environment. Identification of yeasts was implemented by method PCR-RFLP. Obtained segment is located in area 5,8S-ITS and is defined by using primers ITS1 and ITS4. Restriction analysis was carried out by restriction endonucleasis HaeIII, HinfI, HhaI and TaqI. Chosen species were also tested for presence of extracellular lipasis. In this part of characterisation was used SpiritBlue Agar. The presence of blue colour is lost by activity of lipasis.
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