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Thermophilic Enzymes
Kuchtová, Ludmila ; Obruča, Stanislav (referee) ; Babák, Libor (advisor)
Thermophilic enzymes are produced by organisms living at temperatures between 60 and 80°C, in some cases even higher, and are active and stabile at these temperatures. This work deals with thermophilic and hyperthermophilic organisms, their habitats, ways of adaptation to environment with considerably higher temperatures than optimal temperature for most organisms, and recent findings and opinions about possible factors enhancing protein thermostability. Properties and behaviour of thermophilic enzymes and their current applications (i.e. PCR, starch industry) are summarized. Advantages and disadvantages of using of these enzymes in comparison to currently used mesophilic enzymes are compared. Possible applications of thermozymes in various industrial branches, where they could replace some environment polluting procedures, simplify technology and be economically important, are introduced.
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Thermophilic microorganisms
Sůkalová, Kateřina ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor’s thesis is focused on distribution thermophilic species from among microorganisms, characteristic important genera, in which these microorganisms we can find and detailed description choice species. There is described origin of thermal environment and locations of habitation thermophilic microorganisms with intention on geothermal areas, where is found the biggest number of these species. In consequence of thermal stability of enzymes these microorganisms are used in food industry, in waste treatment, in medicine and for their production of thermostabile enzymes.
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Study of Whey Biodegradation by thermophilic Bacteria
Fischerová, Lenka ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This thesis deals with the possibilities of biodegradation of whey by the means of a mixed thermophilic aerobic bacterial culture of the Bacillus and Thermus genera. After protein had been removed, the whey was used as a medium for cultivation of the thermophilic microorganisms. The cultivations took their course in a fermentation unit and in the Erlenmayer flasks in a heated shaker in a whey medium. The bioengineering characteristics of the cultivation processes and the degree of biodegradation of the whey were evaluated. Scale of the whey biodegration was judged through the analytical characteristics – concentration of biomass, laktose and a chemical oxygen demand (COD). A decrease of CHSK was detected in all cultivations. Maximal reduction of CHSK was happend always in c. first half of each exponential phase growt, i.e. about 15 ± 3 % after first growth phase and sumarily about 62 ± 4 % after second growth phase.
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Study of Whey Biodegradation by thermophilic Bacteria
Fischerová, Lenka ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This thesis deals with the possibilities of biodegradation of whey by the means of a mixed thermophilic aerobic bacterial culture of the Bacillus and Thermus genera. After protein had been removed, the whey was used as a medium for cultivation of the thermophilic microorganisms. The cultivations took their course in a fermentation unit and in the Erlenmayer flasks in a heated shaker in a whey medium. The bioengineering characteristics of the cultivation processes and the degree of biodegradation of the whey were evaluated. Scale of the whey biodegration was judged through the analytical characteristics – concentration of biomass, laktose and a chemical oxygen demand (COD). A decrease of CHSK was detected in all cultivations. Maximal reduction of CHSK was happend always in c. first half of each exponential phase growt, i.e. about 15 ± 3 % after first growth phase and sumarily about 62 ± 4 % after second growth phase.
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Thermophilic Enzymes
Kuchtová, Ludmila ; Obruča, Stanislav (referee) ; Babák, Libor (advisor)
Thermophilic enzymes are produced by organisms living at temperatures between 60 and 80°C, in some cases even higher, and are active and stabile at these temperatures. This work deals with thermophilic and hyperthermophilic organisms, their habitats, ways of adaptation to environment with considerably higher temperatures than optimal temperature for most organisms, and recent findings and opinions about possible factors enhancing protein thermostability. Properties and behaviour of thermophilic enzymes and their current applications (i.e. PCR, starch industry) are summarized. Advantages and disadvantages of using of these enzymes in comparison to currently used mesophilic enzymes are compared. Possible applications of thermozymes in various industrial branches, where they could replace some environment polluting procedures, simplify technology and be economically important, are introduced.
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Thermophilic microorganisms
Sůkalová, Kateřina ; Vránová, Dana (referee) ; Babák, Libor (advisor)
This bachelor’s thesis is focused on distribution thermophilic species from among microorganisms, characteristic important genera, in which these microorganisms we can find and detailed description choice species. There is described origin of thermal environment and locations of habitation thermophilic microorganisms with intention on geothermal areas, where is found the biggest number of these species. In consequence of thermal stability of enzymes these microorganisms are used in food industry, in waste treatment, in medicine and for their production of thermostabile enzymes.
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Monitoring of thermophilic organism in evaporation systems
VÁLKOVÁ, Michaela
Study deals with the determination of thermophilic and heat-resistant microorganisms in samples of skim milk. Furthermore, the problems of determining the thermophilic microorganisms in samples of whey. The most important microorganisms causing spoilage of milk and dairy products include certain species of the genera Bacillus and Clostridium. Thermophilic microorganisms have optimum growth temperature between 55 and 60 ° C. Removed material (skimmed milk and whey) was plated onto agar GTK and cultured in an incubator for 3 days at 55 ° C. Heat resistant microorganisms are characterized by resistance to heat. Prior to inoculation was necessary to inactivate other microorganisms by pasteurizing milk (85 ° C, 10 minutes). The inoculated Petri's dishes were cultured for 3 days at 55 ° C. Analysing removed material, it was found that the number of thermophilic micro-organisms in samples of skim milk does not exceed an internal limit the value of 3000 colonies per 1 ml or a gram of product (value determined Southbohemian dairy Madeta a.s.). The number of heat-resistant microorganisms has not exceeded the limit value of 2000 micro-organisms per 1 milliliter or gram. The resulting numbers of thermophilic microorganisms in samples of whey were almost identical to the results provided by Madeta a.s. factory Plana nad Luznici. The results show that after the introduction of new sanitary measures numbers of thermophilic and heat-resistant microorganisms fell sharply.
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