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Monitoring of wine yeasts population during fermentation of wine cider
Krätschmerová, Kateřina ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of wine yeasts isolated during fermentation process of wine cider and grapes of Sauvignon grape variety, grown in the integrated vineyard. The identification and taxonomic classification is faster and easier due to the progress of molecular methods. In this thesis PCR-RFLP method was used for identification of yeasts. Sequences of DNA specific for each species were analysed. These sequences were amplified by means of PCR method and by using ITS1 and ITS4 primers. In following step, they were put through the restrictiction analysis with five restriction endonucleases. Fragments of DNA were separated by horizontal electrophoresis. The electrophoreograms were evaluated by BioNumerics software and final dendrogram representing genetics similarity of isolated yeasts was created by using UPGMA claster analysis. The basic information about yeasts and their identification by molecular methods are described in the theoretical part of this thesis.
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Monitoring of wine yeasts population during fermentation of wine cider
Krätschmerová, Kateřina ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of wine yeasts isolated during fermentation process of wine cider and grapes of Sauvignon grape variety, grown in the integrated vineyard. The identification and taxonomic classification is faster and easier due to the progress of molecular methods. In this thesis PCR-RFLP method was used for identification of yeasts. Sequences of DNA specific for each species were analysed. These sequences were amplified by means of PCR method and by using ITS1 and ITS4 primers. In following step, they were put through the restrictiction analysis with five restriction endonucleases. Fragments of DNA were separated by horizontal electrophoresis. The electrophoreograms were evaluated by BioNumerics software and final dendrogram representing genetics similarity of isolated yeasts was created by using UPGMA claster analysis. The basic information about yeasts and their identification by molecular methods are described in the theoretical part of this thesis.
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Basic ingredients of fatty phase and their influence on stability of cosmetic emulsions
Krätschmerová, Kateřina ; Souralová Popelková, Miriam (referee) ; Zemanová, Jana (advisor)
This bachelor thesis is focused on the problem of stability cosmetic emulsion. The aim of this thesis was to elaborate a literature review focused on ingredients of fatty phase and their influence on stability of cosmetic emulsions. Emulsions are heterogeneous two-phase dispersive systems. They are formed from two immiscible liquids: one constitutes the droplets which are dispersed in the other liquid. They are classified into emulsion O/W (oil-in-water), W/O (water-in-oil) and multiple emulsions O/W/O and W/O/W (oil-in-water-in-oil, water-in-oil-in-water). In the midst of basic ingredients of fatty phase range raw material of crude petroleum, vegetable oils, animal fats, waxes and sterols. Crude petroleum materials belong to stable components of lipid phase, whereas vegetable oil and animal fats are unstable components and have to be stabilized by adding of suitable stabilizer.
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