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Basic chemical characteristics of juices from selected red currants varieties
Rucká, Markéta ; Jurečková, Zuzana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis is focused on the determination of basic chemical characteristics of selected red currants varieties from the Research and Breeding Institute of Pomology Holovousy Ltd. The theoretical part concentrates on general information about red currant, such as history of cultivation, origin and its expansion. There is also mention of the general characteristics of currant, currant building and significance of red currant cultivation. Chapter "Individual varieties" deals with the analysed varieties of red currants, especially its description and its biological properties, followed by an overview of the main substances contained in red currants and their brief description. Bachelor thesis also presents examples of the processing and the utilization of red currant in the food industry. The final chapter provides information about the individual determinations of the chemical characteristics of red currants, which include juice yield, soluble solids content, total dry matter content, pH, titratable acidity, formol number and reducing sugars. The experimental part describes the specific conditions and methods of individual determinations, followed by a summary of the results and their discussion. Variety Jesan showed the highest juice yield (63 ml per 100 g) and the highest pH value (3,16). The highest soluble solids content (13,94 %) and the highest formol number (22,83 ml of 0,1 M NaOH per 100 g) was determined in a variety Jonkheer van Tets. The highest dry matter value was detected for variety Rovada (14,48 %). The titratable acids content was highest in variety NŠLS 11/6 (403,88 mmol•kg-1). The highest concentration of reducing sugars was found in variety Tatran (8,17 %).
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Polyhydroxyalkanoates and their role in bacterial biofilms
Rucká, Markéta ; Samek,, Ota (referee) ; Obruča, Stanislav (advisor)
This master thesis deals with polyhydroxyalkanoates (PHA) and their role in bacterial biofilms. In the theoretical part the polyhydroxyalkanoates, bacterial biofilm and the relationship between them were reviewed. The experimental part focused on differences in PHA production by planktonic and biofilm cells. In order to study selected topic, bacterial strains of Burkholderia cepacia and Burkholderia sacchari were cultivated using a CDC biofilm reactor. The attention was paid to quantity and especially to the form in which PHA occurs in planktonic and biofilm cells. Results of Raman spectroscopy have shown that PHA exists exclusively in native amorphous form in planktonic bacterial cells. On the other hand, in biofilm PHA occurs also in a partially crystalline form. In addition, the resistance of planktonic and biofilm cells against various stress factors and the effect of osmotic stress on PHA production was tested too. According to the results of the experiment, when the bacteria were exposed to different stress factors (high temperature, low temperature, presence of detergent and so forth) biofilm cells showed a higher stress resistance than planktonic cells. Apart from slowing cell growth and reproduction, increased osmotic pressure in the culture medium also caused decrease of PHA production. In addition, planktonic cells responded to external stimuli more sensitively than biofilm ones.
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Polyhydroxyalkanoates and their role in bacterial biofilms
Rucká, Markéta ; Samek,, Ota (referee) ; Obruča, Stanislav (advisor)
This master thesis deals with polyhydroxyalkanoates (PHA) and their role in bacterial biofilms. In the theoretical part the polyhydroxyalkanoates, bacterial biofilm and the relationship between them were reviewed. The experimental part focused on differences in PHA production by planktonic and biofilm cells. In order to study selected topic, bacterial strains of Burkholderia cepacia and Burkholderia sacchari were cultivated using a CDC biofilm reactor. The attention was paid to quantity and especially to the form in which PHA occurs in planktonic and biofilm cells. Results of Raman spectroscopy have shown that PHA exists exclusively in native amorphous form in planktonic bacterial cells. On the other hand, in biofilm PHA occurs also in a partially crystalline form. In addition, the resistance of planktonic and biofilm cells against various stress factors and the effect of osmotic stress on PHA production was tested too. According to the results of the experiment, when the bacteria were exposed to different stress factors (high temperature, low temperature, presence of detergent and so forth) biofilm cells showed a higher stress resistance than planktonic cells. Apart from slowing cell growth and reproduction, increased osmotic pressure in the culture medium also caused decrease of PHA production. In addition, planktonic cells responded to external stimuli more sensitively than biofilm ones.
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Basic chemical characteristics of juices from selected red currants varieties
Rucká, Markéta ; Jurečková, Zuzana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis is focused on the determination of basic chemical characteristics of selected red currants varieties from the Research and Breeding Institute of Pomology Holovousy Ltd. The theoretical part concentrates on general information about red currant, such as history of cultivation, origin and its expansion. There is also mention of the general characteristics of currant, currant building and significance of red currant cultivation. Chapter "Individual varieties" deals with the analysed varieties of red currants, especially its description and its biological properties, followed by an overview of the main substances contained in red currants and their brief description. Bachelor thesis also presents examples of the processing and the utilization of red currant in the food industry. The final chapter provides information about the individual determinations of the chemical characteristics of red currants, which include juice yield, soluble solids content, total dry matter content, pH, titratable acidity, formol number and reducing sugars. The experimental part describes the specific conditions and methods of individual determinations, followed by a summary of the results and their discussion. Variety Jesan showed the highest juice yield (63 ml per 100 g) and the highest pH value (3,16). The highest soluble solids content (13,94 %) and the highest formol number (22,83 ml of 0,1 M NaOH per 100 g) was determined in a variety Jonkheer van Tets. The highest dry matter value was detected for variety Rovada (14,48 %). The titratable acids content was highest in variety NŠLS 11/6 (403,88 mmol•kg-1). The highest concentration of reducing sugars was found in variety Tatran (8,17 %).
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