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Hericium erinaceus as a Natural Source of Biologically Active Compounds
Štefková, Klára ; Večeríková, Paula (referee) ; Hudečková, Helena (advisor)
The bachelor thesis focuses on the optimization of the cultivation of the lion's mane mushroom on cereal and pseudocereal substrates with the aim of determining nutritional parameters, antioxidant capacity and overall biological activity. Amaranth, barley groats, maize flour, buckwheat, white and red quinoa and wheat bran were chosen as suitable substrates. The theoretical part of this work focused on the description of the rare fungus and especially its bioactive secondary metabolites. The cultivation conditions were also characterized and the substrates used in the experimental part were introduced. Experimentally, the cultivation method with the highest mycelial yield of the lion's mane mushroom was determined. The method that utilized solid mycelium for inoculation was evaluated as the most effective. It was therefore used to culture mycelia on all selected cereals and pseudocereals. The analyzed nutritional parameters were first determined in the substrates themselves and then in substrates enriched with lion's mane mushroom using suitable analytical methods. Similarly, biologically active substances and antioxidant capacity were also determined. The evaluation of the results allowed the characterisation of the enriched substrates and the resulting recommendations for the application of the lion's mane mushroom in the field of nutrition.
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Optimization of Hericium erinaceus Cultivation and Subsequent Fermentation with Probiotics
Radvanová, Tereza ; Vršanská, Martina (referee) ; Hudečková, Helena (advisor)
The focus of this diploma thesis is to optimize cultivation of the hericium erinaceus mushroom on cereal substrates with subsequent fermentation with probiotic bacteria. Theoretical part of this thesis focuses on description of the mushroom hericium erinaceus and its nutritional value, biological properties, other uses and cultivation. Furthermore, an overview of the nutritional value of the used cereal substrates is provided, along with the characterization of probiotics, their biological effects, and metabolism. Finally, a chapter dedicated to the description of the traditional koji fermentation process was included. In the experimental part, the cultivation of hericium erinaceus was optimized on seven cereal substrates – barley groats, cornmeal, wheat bran, buckwheat, amaranth, white and red quinoa. Using spectrophotometric methods, the content of water soluble proteins, total carbohydrates, total phenolic compounds, flavonoids, and antioxidant activity was determined in the cereal substrates themselves and substrates enriched with mycelium. Furthermore, the content of fatty acids was determined in the samples using the gass chromatography method and lipophilic compounds were analyzed using high performance liquid chromatography. Cereal substrates enriched with mycelium showed increased antioxidant activity and concentrations of water soluble proteins, phenolic compounds, flavonoids, and lipids. Moreover, elevated concentrations of tocopherols, ubiquinone, and ergosterol were detected through high performance liquid chromatography analysis. Substrates with abundant mycelial growth, such as barley groats, cornmeal, red quinoa, and amaranth, were selected for fermentation with probiotic bacteria Lactobacillus rhamnosus. After the fermentation process, spectrophotometric methods were repeated, and the concentration of lactic acid was determined using high performance liquid chromatography. Samples with probiotics showed a slight increase in their antioxidant activity, concentration of phenolic compounds, flavonoids, and water soluble proteins. The concentration of lactic acid in control samples and samples with probiotics was almost unchanged. The obtained results from this study suggest that cereals enriched with mycelium and the fermentation product of probiotics could be utilized in the development of dietary supplements or functional foods.
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Possibilities of using plant protein sources in the production of pâtés
Kmeť, Jan ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The main purpose of this thesis is to evaluate the options of adding high-protein plant-based substitutes of meat to liver pâtés. The aim of this research was to optimize recipes and prepare liver pâtés, in which certain part of meat component (25 % of total amount) was substituted by peanuts, chickpeas or barley groats. Pâté samples were prepared in two sets – a seasoned one and an unseasoned one. The effect of plant substitute on the final product was assessed by sensory evaluation and analysis of selected nutritional characteristics. Crude protein content was determined by Kjeldahl method, fat content and fatty acid profile were analyzed with the use of GC FID. The data obtained by sensory evaluation were statistically assessed. The most widely acceptable sample for assessors turned out to be the standard sample, followed closely by the sample of spiced pâté with addition of chickpeas. Both the seasoned and unseasoned version with groats were found as noticeably less appetizing. Pâtés with the addition of peanuts were determined to have similar contents of crude protein and fat as the standard sample. The samples containing peanuts or chickpeas were proven to serve as a decent substitute for meat from a nutritional point of view, due to their high content of unsaturated fatty acids. Final results of the research clearly show that the spiced samples with the addition of peanuts or chickpeas, as well as the unseasoned sample solely with chickpeas, happen to be an attractive alternative to pure meat pâtés.
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