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Srovnání pivovarských a vinných kmenů kvasinek v různých fermentačních podmínkách
Ryšavý, Daniel
The thesis on the topic Comparison of brewer’ and wine’ yeast strains in various fermentation conditions has been prepared at the Department of Postharvest Technology of Horticultural Products at the Faculty of Horticulture, Mendel University in Brno in 2019/2020. The thesis deals with the taxonomy and the properties of yeasts and their useage and focuses mainly on brewer's and wine yeast strains. In the practical part, the analytical parameters of wort fermented by selected brewer's and wine yeast strains have been evaluated and compared. By these yeasts their influence on the sensory quality of the produced beer has also been evaluated.
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Studium inhibice vinařských kvasinek
Koublová, Vendula
The theoretical part of the thesis summarizes the basic microbiological and oenological knowledge about significant wine yeasts. It deals with genera of yeasts that are part of the vine microbiome and can participate in fermentation. The benefits and disadvantages of autochthonous yeasts in fermentation are discussed, along with some commercial products with non-Saccharomyces yeasts available on the market. The experimental part of the thesis evaluates the in vitro effect of pyrosulfite use on two selected strains of Saccharomyces cerevisiae and three strains of Saccharomyces bayanus. Furthermore, the in vitro effect of pyrosulfite was tested on three strains of wine-related bacteria: Lactobacillus brevis, Pediococcus damnosus, and Acetobacter aceti. The disk diffusion method, the growth curves method in full medium, and the growth curve method in biochemical tests were used.
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Raw materials for beer production - history and present and their benefits for human health
NOHEJL, Vlastimil
This bachelor's thesis outlines the evolution of brewing from its outset to the present time. The aspects of production, processing, division, and composition of raw brewing materials are described in detail as well as the possibility of using alternative plant components to create non-traditional beers. The next chapter outlines the process of beer production with the emphasis on the individual technological operations and the importance of mashing temperatures. Since beer is a natural, nutritionally rich, fermented beverage, the final part of the thesis examines its health benefits.
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Dynamics of yeast plasma membrane domains
Oláhová, Dominika ; Zahumenský, Jakub (advisor) ; Vopálenská, Irena (referee)
Plasmatic cellular mebrane consists of specialized domains which differ in shape, function and size. This compartmentalization allows cells to coordinate and separate a large number of diverse processes. Disorders of cell organization at the level of membrane domains are increasingly associated with the expansion of pathological disorders. Microdomains also play a role in the virulence of pathogenic organisms, e.g. some types of yeast. One of the best described microdomains of the yeast plasma membrane is the MCC (membrane compartment of arginine permease Can1), which is stabilized by a protein complex called the eisosome. The composition of the MCC/eisosome is described in detail, the dynamics of the individual components in the basal state (i.e. without stress) has not yet been described. The aim of this thesis is to summarize current knowledge about the dynamics of the proteins of this microdomain and its relationship with other domains of cell membranes through a detailed review of the available literature. And at the same time by using the advanced fluorescence method FRAP (fluorescence recovery after photobleaching) to show in my own experiment that in the basal state there is an exchange of individual Nce102 molecules in the MCC/eisosome microdomain. Key words: yeast, plasma membrane,...
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Use of stress factors for the production of lipid substances by yeasts of the genus Metschnikowia
Tručková, Marie ; Márová, Ivana (referee) ; Němcová, Andrea (advisor)
This Master´s thesis consists of two parts. The theoretical part is focused on the influence of various stress factors in the cultivation process, such as osmotic stress, oxidative stress, dehydration, cultivation time, pH or temperature on yeasts of the Metschnikowia genus. The practical part deals with osmotic and oxidative stress. Oxidative stress was performed under two different conditions (various cultivation time and temperature). The properties of yeast production were monitored mainly by gas chromatography and marginally also by flow cytometry. The analysis was performed for Metschnikowia pulcherrima, Metschnikowia andauensis, Metschnikowia chrysoperlae, Metschnikowia sinensis, Metschnikowia zizyphicola and Metschnikowia shanxiensis strains. The results showed that both oxidative stress and osmotic stress induce better lipids production. The amount of lipids, especially the fatty acid composition, also varied depending on the strains studied and the culture conditions used. The production of unsaturated fatty acids was further demonstrated in this work. The most suitable medium for the production of lipids and unsaturated fatty acids was the salt medium. It is clear that yeasts of the genus Metschnikowia are highly adaptable yeasts. Therefore, they might be potentially auspicious biotechnology producers.
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Use of molecular techniques to characterize yeasts of the genus Metschnikowia
Schneiderwindová, Nicole ; Brázda, Václav (referee) ; Němcová, Andrea (advisor)
This diploma thesis deals with the possibilities of implementation and use of molecular methods for the characterization of yeasts of the genus Metschnikowia and the application of methods in biotechnology or the food industry. The theoretical part focuses on a brief description of yeast, specially selected species that were used during the practical part of the work, the possibilities of their use, and especially on a detailed description of all molecular techniques used. The practical part focuses on the optimization of the molecular methods, namely the method of pulsed gel electrophoresis and the method of denaturing gradient gel electrophoresis. Initially, yeast was cultured under optimal conditions that are specific to this genus. Furthermore, their DNA was isolated using isolation techniques, which were subsequently processed using PFGE and PCR–DGGE methods. The DNA isolation procedure needed to be optimized the most. Several optimizations of the concentration of lysis enzymes, especially the lyticase enzyme, were performed. It was also necessary to determine the correct ratio of low-melting agarose and isolated DNA, which was essential for the correct consistency of the isolated DNA blocks and their further application in PFGE analysis. Finally, the PFGE method was optimized, which brought the correct distribution of chromosomes, and it was possible to describe the individual chromosomes according to their size according to the standard used CHEF of the yeast Hansenula wingei. To properly optimize the DGGE analysis process itself, it was first necessary to isolate the yeast DNA using a kit, then it was used as a template for the PCR reaction. The annealing temperature was also optimized for the individual groups of primers. The amplicons obtained by this reaction were separated by the DGGE method. This technique mainly required the optimization of basic parameters such as the range of the denaturation gradient or the total separation time. According to the measurement results, it can be determined that the process of yeast DNA isolation and their subsequent analysis using molecular methods of pulsed gel electrophoresis and denaturing gradient gel electrophoresis was successful. We were able to describe the genome and determine the number of chromosomes in all used yeast species of the genus Metschnikowia at least partially.
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Changes of intracellular pH in yeast cells under stress conditions
Divín, Radek ; Plášek, Jaromír (advisor) ; Krůšek, Jan (referee)
Title: Changes of intracellular pH in yeast cells under stress conditions Author: Radek Divín Department: Institute of Physics of Charles University Supervisor: prof. RNDr. Jaromír Plášek, CSc. Abstract: Specific values of intracellular pH (pHi) can affect all biochemical processes in a cell and this phenomenon is closely connected with the degree of importance of changes in the intracellular pH under the stress conditions. In the Master Thesis, the yeast cells Saccharomyces cerevisiae were used as a model of organism eukaryotic cells. Monitoring of intracellular pH of the cells was performed by the method of synchronous fluorescence scan technique of genetically encoded fluorescent probes pHluorin which was located in the cytosol of the cells. The cells were exposed to stress conditions due to the chemical changes in the environment. Consequently, their ability to maintain a stable value of the intracellular pH in various acidic environments was studied in more detail. The attention was also focused on the impact on optimizing of glucose cytosolic pH. The work was centered on the changes in intracellular pH under the influence of the presence of KCl in suspension. Furthermore, the decrease of cytosolic pH of monitored cells by protonophore CCCP was investigated. The effect of stress environment on the...
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Autophagy as a mechanism of adaptation the yeast
Zieglerová, Leona ; Váchová, Libuše (advisor) ; Zikánová, Blanka (referee)
Autophagy is a degradation pathway, conserved from yeast to mammals. The uniqueness of this pathway lies in its function, it is applied in the cell especially under the adverse conditions. It helps the cell to deliver essential nutrients for life, it removes the damaged or superfluous organelles, protein aggregates and helps with recycling and maintains a constant inner environment. These functions can prolong cell life and the cells survive the adverse conditions. Autophagy may induce the programmed cell death type II. This paper describes the basic of autophagy machinery, regulation and influence of yeast autophagy to adapt to the stressful conditions. Understanding the mechanism and regulation of autophagy in yeast may help with the study of autophagy in mammals. In mammals, this degradation pathway disorders cause many diseases (especially neurodegenerative), autophagy also effects the formation of tumors. Powered by TCPDF (www.tcpdf.org)
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Study of the mammalian oncogenic transcription factors in the yeast model
Novák, Josef ; Zámostná, Blanka (advisor) ; Šťovíček, Vratislav (referee)
Yeast serves as a useful tool for studying cellular processes and therefore a large amount of techniques and protocols has been developed. There are special methods for studying the transcriptional factors in yeast, such as modified yeast two-hybrid screens, yeast one-hybrid screens and systems studying ability of transcription factors to transactivate a reporter gene. Oncogenes from AP-1 complex, Myc and Myb protein families are described in this work. Using a yeast model the structural-functional properties of proteins can be easily studied and in some cases even their ability of oncogenic transformation can be predicted (FASAY or ability of c-Myc to transactivate a reporter gene). However, results from yeast models must be confirmed in mammalian cells. 1
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The comparison of the performace of selected carbocyanine dyes in fluorescent probing of yeast cell membrane potential.
Mudroňová, Kateřina ; Plášek, Jaromír (advisor) ; Krůšek, Jan (referee)
The membrane potential is one of the most important parameters of the living cell. It can be measured using carbocyanine fluorescent probes. In this thesis we examined parameters of several dyes of this family. For further experiments three of them were chosen - diOC3(3), diIC1(3) a diIC2(5) as a supplement to diSC3(3) and diSC3(5), which represent standard probes used at biophysical department of Institut of Physics. We compared the rates of their accumulation in S. cerevisiae cells to determine if they were MDR pumps' substrates. The other goal of this work was to decide whether the results obtained using different probes are equivalent and to determine if the presence of a probe affects the spectral characteristics of another. For this purpose we have chosen diSC3(3) and diSC3(5). With those dyes we examined the influence of the acidification on membrane potencial of the yeast S. cerevisiae. We showed that the information on depolarization obtained using both probes were matching very well.
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