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Study of the effect of fertilizer containing wheat bran on lettuce growth
Smrčková, Kamila ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
The aim of the work was to perform growth experiments on a laboratory scale with soil, which was enriched with 2,5 vol. % of wheat bran/coffee grounds/biochar and to study soil and growth characteristics on Lactuca sativa L. The coffee grounds were added raw or modified by oxidation/extraction. Phytotoxic properties of coffee grounds were confirmed by germination tests, although there was an effort to reduce the content of phenolic substances by oxidation /extraction. Soil additives caused an increase in content of organic matter, water capacity, pH and conductivity of all mixtures compared to the control soil. Elemental analysis of soils before cultivation did not show any positive effect on the content of mineral elements compared to the control soil. On the other hand, higher mineral (P, Mg, Ca, K, Mn, Fe, Cu and Al) content compared to soil was recorded cultivation experiments. Chlorophyll a was the most abundant in cultivated plants and reached the lowest concentration in plants grown in a mixture with EXKS. Salads differed in mineral content, too. Salads with the highest content of phosphorus were growed on the mixture BU+OT+PŮDA. On the contrary, content of potassium is salads was negatively affected by mixture with EXKS. Microelements (Fe, Zn, Al, Cu, Cr and Mn) were most affected in the salad by the addition of raw coffee grounds and OXKS2.
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Waste materials utilization for preparing hydrolysates for the fermentation phase.
Vadovičová, Natália ; Hrstka, Miroslav (referee) ; Babák, Libor (advisor)
Bachelor thesis focuses on the study and comparison of different types of hydrolysis, their optimization and maximization of yields for the upcoming fermentation. Orange peel was chosen as a substrate to conduct the experiments. First, the substrate was mechanically grinded to form a suspension. Each suspension then underwent one out of the examined methods of hydrolysis. Chosen methods were physical, such as microwaves, increased temperature or ultrasound, and chemical acidic and alkaline. Combinations of both types were also examined. The last optimized method was enzymatic hydrolysis. First set of experiments was conducted using enzymes Novozymes® NS50013 and NS50010. Production of cellulase and pectinase enzymes by A. niger during solid-state fermentation that lasted 10 days was also studied. The yields of reducing sugars of all the experiments were calculated using the Somogyi-Nelson method. Enzymatic hydrolysis was proven to be the most effective using the combination of both of the enzymes for a period of 96 hours at pH = 4.5 and temperature 45 °C. Yield of the reducing sugars under these conditions reached 27,4241 ± 0,0007 gl-1.
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Quantification of food waste in municipal waste and the possibility of processing this waste
Orságová, Marie ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
The theoretical study of anaerobic digestion is designed to predict the amount of biogas in food waste. The theoretical part characterizes the processing of biodegradable waste as well as the use of biogas and the calculation method for determining biogas production. In the experimental part, the analytical technique of inductively coupled plasma optical emission spectrometry (ICP-OES) was used to determine minerals (K, Ca, P, Mg, Na, Zn, Cu, Fe and Mn) in food waste, as well as elemental analysis for carbon, oxygen, hydrogen and nitrogen determination. This thesis provides a simplified model that predicts the amount of produced biogas and could be used for further feasibility studies, such as bioreactors dimensioning. The method can be used for different starting materials and repeated for other similar applications in an effort to extend anaerobic digestion systems as a source of clean energy.
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Instagram jako komunikační nástroj prevence plýtvání potravinami u generace Z
Štěpánková, Tereza
ŠTĚPÁNKOVÁ, T. Instagram as a communication tool for prevention of food waste in Generation Z. Diploma thesis. Brno: Mendel University in Brno, 2023. At present, food waste is considered to be a serious problem worldwide, as thousands of tonnes of food are wasted every year. Food waste occurs at all stages of the food chain, but households account for the largest share. A change in consumer behaviour is therefore needed to minimise this waste. This thesis therefore aims to propose an appropriate communication campaign on the popular Instagram network aimed at preventing food waste and promoting sustainable behaviour, based on the identification of key factors influencing food waste rates among final consumers of the Z generation. This communication strategy is based primarily on information provided by quantitative and qualitative research and should make a positive contribution to changing food consumption behaviour.
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Motivy třídění potravinového odpadu u českých spotřebitelů
Klašková, Anna
Klašková, A. Motives for Sorting Food Waste Among Czech Consumers Thesis. Brno: Mendel University in Brno, 2023. The work focuses on sorting food waste in Brno. Food waste is a significant issue frequently discussed, yet this work explores the idea that food waste can still be utilized. Modern economies harness their waste as renewable resources, transforming them into other products suitable for use. Thanks to modern technologies, waste processing is now possible. Therefore, it is essential to determine what would motivate people to sort their food waste. The first part of the work involves a literature review on related topics, describing the methods used and data processing techniques. In the second practical part, a questionnaire survey is conducted to gather information on what sorting food waste means to people, what would make it easier for them, and other crucial details. Based on the survey data, an interview is conducted to obtain more precise information through open-ended questions and the opportunity for debate. In the next section, the acquired data was utilized to formulate recommendations and proposals that the city of Brno could employ for its residents to collectively and efficiently sort food waste. The proposals are also financially processed, and the calculations are subsequently commented upon to assess whether these investments will be beneficial for the city.
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Možnosti využití mikroorganismů pro výrobu tuku z odpadních materiálů
Novotný, Jonáš
The aim of the work was to use special strains of microorganisms to produce lipids and lipophilic substances using wastes and by-products of the food industry. Lipids are a valuable component of food and their increasing consumption has an impact on the growth of input costs of plants. Some strains of yeast and bacteria can accumu-late high concentrations of lipids in the cell. The composition of these lipids has a si-milar character to commercially used fats and oils. The work focuses on the production of both equivalents of e.g. cocoa butter or palm oil, and specific products such as polyunsaturated fatty acids, which are used for example to enrich foods. For the cultivation of oleaginous strains of microorganisms, waste and by-products of the food industry are used as a carbon substrate. Individual substrates, which are often subject to disposal in incinerators, are described as potential low-cost media for microbial production technology. Some of the carbon sources discussed include whey, fruit and vegetable pomace and waste cooking oil. Furthermore, the extraction of microbial lipids by chemical and physical methods is addressed. In particular, microbial lipid production appears to be the future of food industry. The technology is still in its infancy and the biggest problem is the cost of the resul-ting products, mainly related to the treatment of substrates and extraction processes. Until costs are significantly reduced, microbial lipids and their products will not be compe-titive.
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Slevové akce a jejich vliv na chování spotřebitelů při nákupu potravin v kontextu plýtvání potravinami
Brodský, Marek
BRODSKÝ, M. Discount promotions and their influence on consumer behaviour when purchasing food in the context of food waste. Diploma thesis. Brno: Mendel University, 2023. The diploma thesis deals with discount events and their influence on the be-havior of consumers when buying food in the context of food waste. The aim of the work is to identify factors influencing the buying behavior of consumers befo-re, during and after buying food. Furthermore, based on the results of the re-search, to propose possible recommendations for food sellers. Primary data are obtained from a questionnaire survey (n = 238) and in-depth interviews with household representatives (n = 11). As part of the work, basic statistical indica-tors are calculated and hypotheses are verified. According to the survey, 89.8 % of consumers use discount promotions during their purchases and as much as 57,8 % of consumers postpone their purchase due to an expected discount pro-motion.
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Sledování výskytu patogenních mikroorganismů v potravinovém odpadu po přídavku různých aditiv
Tomková, Lenka
Food waste and food waste management is a global problem. It is necessary to reduce waste and, when food waste is generated, to choose environmentally friendly solutions for its disposal, such as composting. The composting process is a natural decomposition process whose final product is valuable compost that can be used as fertiliser. In this work, the effect of additives on the suppression of pathogenic microorganisms potentially present in food waste is investigated to make the food entering the composting process safe for health. Classical culture methods (selective media for bacterial strains Salmonella spp., Escherichia coli, Helicobacter pylori and enterococci) were used for microbiological analyses and MALDI-TOF mass spectrometry and Sanger sequencing were performed for accurate identification of the grown colonies. The results showed that waste without the addition of additive contained more pathogenic microorganisms than waste with the addition of additive. Serratia spp. and the genus Pseudomonas were the most common in the samples. Tea tree oil appears to be the best additive, as it effectively suppressed the odour and also the waste with its addition did not contain significant pathogens such as Pseudomonas fluorescens compared to the control sample without its addition.
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Stanovení aktivity průmyslově významných enzymů produkovaných mikroorganismy izolovanými z potravinového odpadu
Lymarenko, Sofiia
The microbiome and the produced enzymes play an important role in processing food waste. Bacillus licheniformis is one of the representatives of microflora in composting and producer of industrially important hydrolytic enzymes: protease, lipase and cellulase. As part of the thesis, enzymatic activity using spectrophotometric methods was determined in seven strains of B. licheniformis for a period of 96 to 192 hours. In all seven strains, cellulase, protease and lipase activity was detected, which agrees with previously published literature. The highest cellulase activity determined by two methods was recorded for strain 3A-52 (1 U/ml) and 1A-52 (1.5 U/ml) after 24 hours of cultivation. The pH optimum for cellulase activity was 7, and the temperature optimum 50 °C to 60 °C. The maximum protease activity was detected after 120 and 144 hours of cultivation in two strains: 3A-52 (1.3 U/ml) and 3D-42 (1.4 U/ml). During the optimization, it was found that the pH optimum was 9 to 11 and the temperature optimum was 40 to 45 °C depending on the tested strain. The maximum lipase activity was approximately 0.7 U/ml after 144 hours of cultivation in 4D-41 and 3D-42. The temperature optimum was found at 50 to 60 °C and the range of pH optimum for this activity was very wide depending on the studied strain. For the strains with the highest enzymatic activity, a growth curve was determined, where the highest cellulase activity corresponded to the time of transition of the bacterial culture from the exponential phase to the stationary phase, and the highest lipase and protease activities were found later only at the transition from the stationary phase to the death phase. Strain 3A-52 and 3D-42 showed the highest activity for all three monitored enzymes. Subsequently, these strains isolated during composting can be used to produce enzymes industrially.
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Percepce generace Y vůči různým intervenčním módům v oblasti plýtvání potravinami
Katrňáková, Kateřina
Food waste is a serious problem that more and more subjects have been focusing on recently. The consequences of food waste are reflected in the ecological, economic and social spheres. Even so, some consumers are still unaware of the role they play in creating food waste. For instance, in the survey was found out that 50 % of respondents believe that retailers and wholesalers are most to blame for food waste. But is it possible to influence millennials and their behaviour to reduce food waste? What is the appropriate form of intervention mode for Generation Y? Based on the results of the questionnaire survey, a suitable intervention mode was identified to influence Generation Y to reduce food waste. The intervention mode was empirically tested.
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