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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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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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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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Kompostování jako způsob zpracování potravinových odpadů
Tóthová, Katarína
This master thesis focuses on waste and waste management, with an emphasis on biodegradable waste, specifically food waste. The thesis discusses the legislative regulations in the Czech Republic and the European Union. Among other things, composting is considered as a possible solution to the waste generated. The practical part of the thesis evaluates the final product of composters to which additives have been added to reduce odour. The additives were added to the waste collection bins. The added additives include citric acid, tea tree oil and lime. In addition, compost without additives was also evaluated as a control sample. The composting lasted for 12 weeks. The pH and electrical conductivity were evaluated throughout the composting process and then the final product, i.e. the mature compost, was evaluated using phytotoxicity tests. The results showed that although the compost met the required pH and electrical conductivity values, it was found to be highly toxic. Even at a compost concentration of 10%, inhibition of plant root growth was shown, making the compost inapplicable to soil. Furthermore, even compost without additives was found to be toxic, with the cause of toxicity apparently being the waste used and not the additives. In view of these results, further investigation of additives is still needed. This thesis contributes to a better understanding of composting as a way of treating food waste and shows the importance of systematic monitoring of the quality of the final product.
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Potravinový odpad a motivy vedoucí generaci Z k uvědomělé spotřebě
Bártová, Tereza
Food waste can be reduced, but unfortunately, like other waste, it is unavoidable and simply occurs in households without us realising it. So what happens to the food that ends up in the bin? They rot in landfills, where they become greenhouse gases that cause negative climate change. That is why it is so important to inform households about this issue, to make them aware of the environmental impact of their behaviour and to motivate them to be more sustainable. The research problem is to identify what attitudes Generation Z young people have towards food waste segregation, whether they would like to learn more about this issue and what form of communication they would like to be addressed with to motivate them to think and, ideally, change their behaviour. Then, based on the identification, propose recommendations to reach this generation.
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Potravinová banka a její role v řešení problému plýtvání potravin
Skýpalová, Nikola
The bachelor thesis deals with the issue of a food bank and its role in solving the problem of food waste. The purpose of the thesis is to define the activity of a food bank and evaluate its role in solving the problem of food wastage. Within the theoretical part of the thesis, an overview of the knowledge about the problem of wasting food and possibilities of its solution was elaborated. Furthermore, the role of food banks in the food problem and their involvement in international cooperation was defined. The second, practical, part is focused on characteristics of the Federation of Food Banks in the Czech Republic. Detailed evaluation of their activities and the impact of legislative changes in the Czech Republic in the field of donating food is provided. Based on the results of the practical part, suggestions for further development in this area were derived.
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Food waste in households and retail store
NOVÁ, Vlasta
This thesis deals with the issue of food waste in households and retail stores. It focuses on the causes of food waste, possibilities for reduction and ways of dealing with this waste. The work includes research at the level of households and retail establishments. The used methods are based on a quantitative approach, questionnaire surveys are carried out. The obtained results are compared with the results of international research as part of the evaluation of the research questions. At the end of the thesis, there are recommendations that could lead to a reduction of food waste in households and retail.
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Sink disposers and theirs importance in biological degradable waste removal.
Amemori, Anna ; Benešová, Libuše (advisor) ; Doležalová, Markéta (referee)
Some 30 - 50 % of municipal solid waste (MSW) is biodegradable waste. Most of this waste is sent to landfills or incinerated and is not recovered. According to Waste Management Plan of Czech Republic based on the Landfill Directive of EU, Czech Republic should to reduce weight of biodegradable waste sent to lanndfills to 75 % in 2010 and 35 % in 2020 compared with the amount that had been landfilled in 1995. In rural areas biodegradable waste is fed to animals or treated by home composting. However in urban areas the collection of separated biowaste is problem for a long time. Food waste disposers (FWDs) presents interesting alternative for the biowaste disposal. They enable the separation of food waste at source by shreding it in a kitchen sink. FWDs utilize existing infrastructure of sewer system to transport shreded wastes to wastewater treatment plants (WWTP). Wastes can be disposed in WWTPs by anaerobic digestion - the best method for disposal of food waste of animal origin. This work concentrates on literature research of studies about feasibility of FWD as a instrument for biodegradable waste removal and compares arguments for and against using of FWDs in households. Majority of studies shows no complications in sewer system and on WWTP after instalation of FWDs. Energetic and hydraulic consumption...
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Významné aspekty plýtvání potravin v domácnostech
Pelánová, Aneta
This bachelor thesis deals with the topic of food waste on the household level in Nové Město na Moravě. The aim of the work was to identify important aspects of food waste in households and to identify options for improving households' food consumption habits. Quantitative research through a questionnaire survey was used to reach this goal. Based on the results of our own investigation and secondary information from other research in this area, recommendations for reducing food waste were derived.
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