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Study of the chemical processes during kombucha technology
Chludilová, Markéta ; Obruča, Stanislav (referee) ; Pořízka, Jaromír (advisor)
The kombucha drink is referred to as leavened tea with added sponge called a scobie. In this way, a low-alcohol beverage is obtained, which gains considerable popularity, especially due to the alleged beneficial properties for human health. The microbial composition of this beverage is very rich, consisting of bacteria and yeasts living in a beneficial symbiosis [11]. The microbial composition of the drink and its beneficial effects on human health are very closely related. This work deals with the analysis of the chemical composition of the commodity beverage, especially with regard to the content of major components such as organic acids, carbohydrates and ethanol. These analytes are among the most common and most profoundly found substances in the carbohydrate beverage and are very closely related to the microbial composition of the scoby itself [3]. Combo beverage samples were supplied by RebornFood, one of which is the commercial production of this drink on the Czech market. At the same time, this company bases itself on purely natural fermentation of beverages, and therefore it is not particularly involved in the production process. The results of this diploma work point to the effect of the scoby used and the associated occurrence of analytes in the beverage, as well as the production process associated with the formation of analytes, which is described in several articles. It is expected that this work will provide information both on the production conditions and on the chemical properties of the beverage related to the condition of the scoby, which will be used further, both for RebornFood and the material used to solve the technical problems of this beverage production.
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Interfacial rheology as the effective tool to description of interfacial behaviour of biofilms
Kachlířová, Helena ; Kráčalík, Milan (referee) ; Smilek, Jiří (advisor)
The aim of this diploma thesis is to optimize a method of interfacial rheology for testing the interfacial behaviour of biofilms on the liquid-air interface and after that use the method for studying the biofilm formation under optimal and stress conditions. For studying the biofilm formation, Kombucha was used. It is a microbial culture forming a cellulose biofilm on the interface. As the stress conditions, reduction of sucrose concentration, change of pH and change of ionic strength was used. Next, the ability of regeneration of biofilm formed on the interface was studied. The biofilm formation was occured in all cases except of increasing ionic strength. As expected, the best biofilm biofilm growth was observed under optimal condition, which means a sucrose concentration 100 g/l.
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Technologické možnosti výroby nealkoholických nápojů s využitím pivovarských surovin
Langová, Markéta
The range of beverages is constantly expanding with new sensory attractive products with health benefits. Such products are increasingly accompanied by beverages resulting from the fermentation of non-dairy substrates, and various groups of bacteria or yeasts can be used to ferment fruit and vegetable juices. This work focuses on the possibility of using such microorganisms, brewing and non-traditional raw materials in the production of new beverages. In the practical part, the sensory properties of beverages and the content of some components in connection with the used culture of microorganisms were evaluated. The results of analyzes of fermented beverages were compared with non-fermented beverages and at the same time the work shows that kombucha, lactic acid bacteria and water kefir culture are able to ferment non-dairy substrates, even with the content of hop compounds.
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Interfacial rheology as the effective tool to description of interfacial behaviour of biofilms
Kachlířová, Helena ; Kráčalík, Milan (referee) ; Smilek, Jiří (advisor)
The aim of this diploma thesis is to optimize a method of interfacial rheology for testing the interfacial behaviour of biofilms on the liquid-air interface and after that use the method for studying the biofilm formation under optimal and stress conditions. For studying the biofilm formation, Kombucha was used. It is a microbial culture forming a cellulose biofilm on the interface. As the stress conditions, reduction of sucrose concentration, change of pH and change of ionic strength was used. Next, the ability of regeneration of biofilm formed on the interface was studied. The biofilm formation was occured in all cases except of increasing ionic strength. As expected, the best biofilm biofilm growth was observed under optimal condition, which means a sucrose concentration 100 g/l.
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Study of the chemical processes during kombucha technology
Chludilová, Markéta ; Obruča, Stanislav (referee) ; Pořízka, Jaromír (advisor)
The kombucha drink is referred to as leavened tea with added sponge called a scobie. In this way, a low-alcohol beverage is obtained, which gains considerable popularity, especially due to the alleged beneficial properties for human health. The microbial composition of this beverage is very rich, consisting of bacteria and yeasts living in a beneficial symbiosis [11]. The microbial composition of the drink and its beneficial effects on human health are very closely related. This work deals with the analysis of the chemical composition of the commodity beverage, especially with regard to the content of major components such as organic acids, carbohydrates and ethanol. These analytes are among the most common and most profoundly found substances in the carbohydrate beverage and are very closely related to the microbial composition of the scoby itself [3]. Combo beverage samples were supplied by RebornFood, one of which is the commercial production of this drink on the Czech market. At the same time, this company bases itself on purely natural fermentation of beverages, and therefore it is not particularly involved in the production process. The results of this diploma work point to the effect of the scoby used and the associated occurrence of analytes in the beverage, as well as the production process associated with the formation of analytes, which is described in several articles. It is expected that this work will provide information both on the production conditions and on the chemical properties of the beverage related to the condition of the scoby, which will be used further, both for RebornFood and the material used to solve the technical problems of this beverage production.
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