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Introdução: O aumento da demanda por alimentos funcionais, os quais incluem os suplementados ou fermentados por microrganismos probióticos, resultou no avanço da pesquisa e desenvolvimento de novas cepas potencialmente probióticas. Os microrganismos probióticos pertencentes ao gênero Bacillus spp. são atraentes devido a sua estabilidade inerente de bactérias formadoras de esporos. Os esporos permitem uma vida de prateleira prolongada e aumentam a capacidade do microrganismo de sobreviver às barreiras gástricas, que se revelam uma vantagem sobre os lactobacilos. Objetivo: Foram realizados experimentos para o desenvolvimento tecnológico de duas cepas formadoras de esporos de Bacillus coagulans BVB1 e BVB5 como potenciais microrganismos probióticos objetivando avaliar o potencial probiótico dos mesmos. Método: Como primeira etapa, as caracterizações fenotípica e genotípica identificaram que a cepa BVB1 não era B. coagulans e sim B. subtilis. Os estudos seguiram com a cinética da fermentação/esporulação apenas da cepa de Bacillus coagulans BVB5. Conclusão: O desafio da esporulação de Bacillus coagulans BVB5 foi vencido, fato que pode ser verificado na cinética da fermentação que apresentou resultados superiores a 99% de grau de esporulação. / Introduction: The increased demand for functional foods, which include those supplemented or fermented by probiotic microorganisms, resulted in the advancement of research and development of new potentially probiotic strains. Probiotic microorganisms Bacillus spp. Are attractive because of their inherent stability of spore forming bacteria. Spores allow prolonged shelf life and increase the ability to survive gastric barriers, which prove to be an advantage over lactobacilli. Objective: Experiments were performed for the technological development of Bacillus coagulans BVB1 and BVB5 as potential probiotic microorganisms with two strains of Bacillus coagulans aiming to evaluate the efficacy of probiotic product composed of spore forming microorganism (Bacillus coagulans strains BVB1 and BVB5). Method: As a first step, phenotypic and genotypic characterization identified that the BVB1 strain was not B. coagulans but B. subtilis. Although Bacillus subtilis strain BVB1 presented a technological potential to be used as a probiotic strain in food additives, the studies followed with the kinetics of fermentation/sporulation of Bacillus coagulans BVB5, in agreement with the master\'s project originally proposed. Conclusion: The challenge of sporulation of Bacillus coagulans BVB5 was overcome, a fact that can be verified with the results of fermentation kinetic which presented sporulation degree more than 99%.

The diploma thesis deals with the growth of biomass and production of selected metabolit–lactic acid by thermophilic bacteria Bacillus coagulans. The resulting selected metabolite was determined by HPLC method. Cultivations of this genus were performed on synthetic media, where the influence of carbohydrate used as carbon source was tested. Lactose was more suitable fot growth of biomass and glucose for production of lactic acid. On natural whey media the influence of different conditions were tested. The highest yields of biomass and production of lactic acid were observed on enriched whey medium. The last part deals with comparing the production of biomass and metabolites, depending on the volume of media. There were compared selected bioengineering characteristics of all cultivations.

This diploma thesis deals with the biodegradation of whey on selected microbial products (carbohydrates, lactic acid, acetic acid and ethanol) thermophilic bacteria of genus Thermus aquaticus and mesophilic bacteria of genus Lactobacillus casei and Bacillus coagulans. For cultivation was used as medium whey, from which the proteins were removed and which was enriched with nutrients. On the basis of culture in the fermentor were determined growth curve and the HPLC method were determined individual bioremediation products.

The goal of this study was to assess how to maximize the digestibility of protein in protein beverages utilizing various protein sources, differing temperature/storage combinations, and the addition of probiotics (Bacillus coagulans). The protein sources used included 3 milk proteins and 2 plant protein sources (micellar casein, milk protein concentrate, reduced-calcium milk protein concentrate, pea protein isolate, and soy protein isolate). Soy protein isolate was chosen because it is readily available and commonly used as a plant protein alternative. Pea protein isolate was chosen because it is a non-allergen, and similarly, it is readily available. Milk protein concentrates consist of the two proteins in milk, whey protein and casein. Micellar casein is the primary protein in milk and the precursor for cheese. Casein is known as a “slow-digesting” protein whereas whey protein is known as a “fast-digesting” protein. Whey protein is readily available because it is a by-product of cheese-make, therefore it is well-researched in sports recovery beverages. For this study, micellar casein was chosen instead of whey protein to investigate its efficacy and digestibility compared to other products. Previous studies have shown MPC has good storage stability; reduced-calcium MPC is a newer product on the market, and evidence suggests improved solubility in protein beverages. Bacillus coagulans was chosen for this study because it is a widely used probiotic in food products. It is an endospore-former which makes it heat resistant; this is useful in food products that need to undergo heat treatments, like most RTD protein beverages.

The aim of Diploma thesis was the cultivation of microorganisms Lactobacillus plantarum CCM 7039 and Bacillus coagulans CCM 2658 on hydrolysed spent coffee grounds, production of lactid acid and modelling of these processes to find out more detailed characteristics. First, both microorganisms were cultivated in Erlenmeyer flasks on spent coffee grounds hydrolysate containing lipids and processed by extraction of lipids, e.g. lipid-free. The effect of nitrogen source and inoculation medium were monitored in the course of cultivation. The optimal conditions found were used for subsequent fermentation in bioreactors. Further, microorganisms were cultivated in the Erlenmeyer flasks in the media with individual carbohydrates typical for hydrolysed spent coffee grounds to determine its ability to utilize these carbohydrates. By fermentation in the bioreactors, the yield of lactic acid from carbohydrates was 97 % in Lactobacillus plantarum and 99 % in Bacillus coagulans, respectively. Models for growth and productivity of microorganisms were processed in MATLAB using logistic, generalized logistic and Monod functions. In general, the best data fit was achieved using a logistic function.

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