{"id":1358,"date":"2021-12-20T21:43:27","date_gmt":"2021-12-20T21:43:27","guid":{"rendered":"http:\/\/www.microbox.cz\/?page_id=1358"},"modified":"2025-12-21T09:25:34","modified_gmt":"2025-12-21T09:25:34","slug":"pasterizacni-a-sterilizacni-techniky","status":"publish","type":"page","link":"http:\/\/www.microbox.cz\/?page_id=1358","title":{"rendered":"Pasterizace a sterilizace"},"content":{"rendered":"\r\n<p><strong>Pasteriza\u010dn\u00ed a steriliza\u010dn\u00ed techniky pro p\u011bstov\u00e1n\u00ed hub<\/strong> <strong>jsou d\u016fle\u017eitou sou\u010d\u00e1st\u00ed cel\u00e9ho procesu. <\/strong><strong>Technologie\u00a0pasterizace\u00a0a\u00a0sterilizace, umo\u017e\u0148uj\u00ed\u00a0\u010di\u0161t\u011bn\u00ed\u00a0r\u016fstov\u00e9ho substr\u00e1tu a likvidaci \u010d\u00e1sti nebo v\u0161ech ne\u017e\u00e1douc\u00edch organism\u016f.\u00a0Kdy\u017e pracujeme s houbami, setk\u00e1v\u00e1me se s mnoha\u00a0organismy, kter\u00e9 jsou\u00a0pouh\u00fdm okem neviditeln\u00e9.\u00a0D\u0159evo, pap\u00edr, sl\u00e1ma a v\u0161echna dal\u0161\u00ed p\u011bstebn\u00ed m\u00e9dia p\u0159irozen\u011b obsahuj\u00ed\u00a0bakterie,\u00a0spory\u00a0a n\u011bkdy i\u00a0hmyz.\u00a0C\u00edlem\u00a0je poskytnout\u00a0n\u00e1skok\u00a0do sv\u00e9ho p\u011bstov\u00e1n\u00ed hub ve srovn\u00e1n\u00ed s jin\u00fdmi mikroorganismy.\u00a0Tyto techniky tak\u00e9 umo\u017e\u0148uj\u00ed\u00a0rehydrataci\u00a0substr\u00e1tu, co\u017e je z\u00e1sadn\u00ed pro budoucnost kultury.<\/strong><\/p>\r\n<iframe  id=\"_ytid_82660\"  width=\"750\" height=\"450\"  data-origwidth=\"750\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/fVlJ3zND3PQ?enablejsapi=1&autoplay=0&cc_load_policy=0&iv_load_policy=1&loop=0&modestbranding=0&fs=1&playsinline=0&controls=1&color=red&cc_lang_pref=&rel=1&autohide=2&theme=dark&\" class=\"__youtube_prefs__  no-lazyload\" title=\"YouTube player\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\r\n\r\n\r\n\r\n\r\n\r\n<h2>Technika \"pseudopasterizace\" pro p\u011bstov\u00e1n\u00ed hub<\/h2>\r\n\r\n\r\n\r\n<p>Jako takov\u00e1 je \"pseudopasterizace\" zjednodu\u0161enou a ne\u00faplnou formou pasterizace, p\u0159i\u010dem\u017e doba oh\u0159evu substr\u00e1tu je minimalizov\u00e1na.<\/p>\r\n\r\n\r\n\r\n<h3>Pseudopasterizace horkou vodou<\/h3>\r\n\r\n\r\n\r\n<p>Nal\u00e9v\u00e1n\u00ed hork\u00e9 vody z konvice na jej\u00ed substr\u00e1t je pseudopasterizace.\u00a0Teplo odstran\u00ed n\u011bkter\u00e9 mikroorganismy, ale doba p\u016fsoben\u00ed teploty je p\u0159\u00edli\u0161 kr\u00e1tk\u00e1 na to, aby byla stejn\u011b \u00fa\u010dinn\u00e1 jako pasterizace.\u00a0Pokud zvol\u00edte tuto techniku, p\u0159ed pono\u0159en\u00edm do hork\u00e9 vody vy\u010dist\u011bte kultiva\u010dn\u00ed n\u00e1dobu alkoholem a nechte substr\u00e1t ve vod\u011b 24 hodin hydratovat.<\/p>\r\n\r\n\r\n\r\n<h2>Technika pasterizace pro p\u011bstov\u00e1n\u00ed hub<\/h2>\r\n\r\n\r\n\r\n<p>Pasterizaci lze v kontextu p\u011bstov\u00e1n\u00ed hub pova\u017eovat za pseudosteriliza\u010dn\u00ed techniku.\u00a0Je to v\u0161ak dostate\u010dn\u00fd prost\u0159edek k zaji\u0161t\u011bn\u00ed dobr\u00e9ho zdrav\u00ed kultury z podhoub\u00ed, kter\u00e9 je p\u0159ipraveno rychle dob\u00fdt \u017eivotn\u00ed prost\u0159ed\u00ed a m\u016f\u017ee tedy sn\u00e1ze p\u0159ekonat jak\u00e9koli kontaminanty, kter\u00e9 mohly vzdorovat.\u00a0Nehod\u00ed se v\u0161ak pro p\u011bstov\u00e1n\u00ed z v\u00fdtrusnice.<\/p>\r\n\r\n\r\n\r\n<p><strong>P\u0159ed jakoukoli tepelnou pasterizac\u00ed nechte substr\u00e1t nas\u00e1knout vodou po dobu 24 a\u017e 48 hodin!\u00a0<\/strong>\u00a0To pom\u00e1h\u00e1 dostat ze \u201esp\u00e1nku\u201c spory a bakterie, kter\u00e9 se na n\u011bm nach\u00e1zej\u00ed.\u00a0T\u00edm, \u017ee mikroorganismy vyjdou z dormance a vykl\u00ed\u010d\u00ed, jsou mnohem citliv\u011bj\u0161\u00ed na pasterizaci, co\u017e zefektiv\u0148uje toto o\u0161et\u0159en\u00ed.<\/p>\r\n\r\n\r\n\r\n<h4>Pasterizace horkou vodou:<\/h4>\r\n\r\n\r\n\r\n<p>Substr\u00e1t se pono\u0159\u00ed do vody o teplot\u011b 75 a\u017e 80 \u00b0C na dobu 1 a\u017e 2 hodin v z\u00e1vislosti na objemu, kter\u00fd m\u00e1 b\u00fdt pasterizov\u00e1n.\u00a0P\u0159ed nanesen\u00edm substr\u00e1tu je t\u0159eba nejprve zv\u00fd\u0161it teplotu na cca 82 \u00b0C.\u00a0Teplota se zv\u00fd\u0161\u00ed nad 80 \u00b0C, proto\u017ee zaveden\u00ed chladn\u011bj\u0161\u00edho substr\u00e1tu sni\u017euje teplotu vody.<\/p>\r\n\r\n\r\n\r\n<h4>Parn\u00ed pasterizace<\/h4>\r\n\r\n\r\n\r\n<p>Oh\u0159\u00edv\u00e1 se n\u00e1doba s vodn\u00edm z\u00e1kladem asi dvaceti centimetr\u016f, co\u017e umo\u017e\u0148uje vytv\u00e1\u0159et p\u00e1ru jej\u00edm oh\u0159evem.\u00a0N\u00e1doba by m\u011bla m\u00edt v\u00edko s otvorem, aby mohla unikat p\u00e1ra.\u00a0Podklad mus\u00ed b\u00fdt vystaven b\u011b\u017en\u00e9mu atmosf\u00e9rick\u00e9mu tlaku, po dobu 10 a\u017e 14 hodin, v\u017edy v z\u00e1vislosti na objemu podkladu.<\/p>\r\n\r\n\r\n\r\n<h4>Sol\u00e1rn\u00ed pasterizace<\/h4>\r\n\r\n\r\n\r\n<p>K t\u00e9to technice pou\u017e\u00edv\u00e1me sol\u00e1rn\u00ed parabolu se substr\u00e1tem uprost\u0159ed, p\u0159\u00edpadn\u011b se sol\u00e1rn\u00edm trackerem, kter\u00fd umo\u017e\u0148uje pokra\u010dovat ve slune\u010dn\u00edm \u00fahlu a m\u00edt v\u017edy k dispozici maximum energie pro oh\u0159ev substr\u00e1tu.\u00a0Pasterizaci lze prov\u00e9st vodou nebo p\u00e1rou, pokud m\u00e1te dostatek slune\u010dn\u00edho svitu.\u00a0<br \/><br \/><strong>U t\u011bchto t\u0159\u00ed technik dbejte na to, aby teplota substr\u00e1tu p\u0159ed zaveden\u00edm podhoub\u00ed klesla pod 38 \u00b0C, co\u017e by se mohlo p\u0159\u00edli\u0161n\u00fdm teplem zm\u011bnit.<\/strong><\/p>\r\n<hr \/>\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<h4>Pasterizace v\u00e1pnem<\/h4>\r\n\r\n\r\n\r\n<p>Do vla\u017en\u00e9 vody p\u0159idejte hydratovan\u00e9 v\u00e1pno v mno\u017estv\u00ed 2-4 gramy\/litr (podle druhu substr\u00e1tu). To zp\u016fsob\u00ed zm\u011bnu pH, kter\u00e1 se stane z\u00e1saditou. Substr\u00e1t mus\u00ed b\u00fdt pono\u0159en do toho m\u00e9dia obvykle po dobu 24 hodin. Pokud je na v\u00fdstupu ph v\u011bt\u0161\u00ed ne\u017e 9, bude nutn\u00e9 substr\u00e1t znovu okyselit.\u00a0<br \/>Toto z\u00e1kladn\u00ed m\u00e9dium je nep\u0159\u00edzniv\u00e9 pro v\u011bt\u0161inu bakteri\u00ed a spor.\u00a0Up\u0159ednost\u0148uje v\u0161ak p\u016fdu pro rozvoj mycelia.\u00a0Jak postupuje v substr\u00e1tu, mycelium obnov\u00ed rovnov\u00e1hu m\u00e9dia enzymy s kysel\u00fdm pH.\u00a0Nov\u00fd pH pufr r\u016fstov\u00e9ho m\u00e9dia z\u016fstane aktivn\u00ed po dobu 5-10 dn\u016f.\u00a0Pokud pou\u017eijete tuto techniku, postarejte se o rychl\u00fd rozvoj mycelia, zejm\u00e9na rychl\u00fdm zaveden\u00edm po pasterizaci a p\u0159izp\u016fsobenou inkuba\u010dn\u00ed teplotou.<\/p>\r\n\r\n\r\n\r\n<h4>Pasterizace peroxidem vod\u00edku<\/h4>\r\n\r\n\r\n\r\n<p>Tato slou\u010denina p\u016fsob\u00ed jako biocid pro mnoho mikroorganism\u016f. M\u016f\u017eete pou\u017e\u00edt vla\u017enou vodu. Do vody se p\u0159id\u00e1 peroxid vod\u00edku, aby se dos\u00e1hlo kone\u010dn\u00e9ho z\u0159ed\u011bn\u00ed roztoku na cca 0,3-0,5 % peroxidu. Substr\u00e1t pono\u0159\u00edme po dobu min. 12 hodin.<\/p>\r\n<p><img loading=\"lazy\" class=\"size-medium wp-image-1387 aligncenter\" src=\"http:\/\/www.microbox.cz\/wp-content\/uploads\/2021\/12\/DSC00032-300x133.png\" alt=\"\" width=\"300\" height=\"133\" srcset=\"http:\/\/www.microbox.cz\/wp-content\/uploads\/2021\/12\/DSC00032-300x133.png 300w, http:\/\/www.microbox.cz\/wp-content\/uploads\/2021\/12\/DSC00032.png 471w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\r\n\r\n\r\n\r\n<p><strong>POU\u017d\u00cdV\u00c1M U SUBSTR\u00c1TU (Z MIXU PILINOV\u00ddCH PELET S P\u0158\u00cdDAVKEM OTRUB A DAL\u0160\u00cdCH \u017dIVIN), VLASTN\u00cd UPRAVENOU KOMBI PASTER.TECHNIKU, V\u00c1PNO S MIN. PEROXIDU PO DOBU 24 HODIN (viz foto). NA 1000 GRAM\u016e T\u00c9TO SU\u0160INY POU\u017dIV\u00c1M CCA 1500 ML VODY.<\/strong><\/p>\r\n<hr \/>\r\n\r\n\r\n\r\n\r\n\r\n\r\n<h3>Pasterizace odstran\u011bn\u00edm kysl\u00edku (Anaerobn\u00ed pasterizace)<\/h3>\r\n\r\n\r\n\r\n\r\n\r\n<p>To zahrnuje pono\u0159en\u00ed substr\u00e1tu do vody po dobu nejm\u00e9n\u011b 10 dn\u016f, aby se zabily mikroorganismy t\u00edm, \u017ee je zbav\u00edme kysl\u00edku. Hl\u00edva \u00fast\u0159i\u010dn\u00e1 tento proces oce\u0148uje zejm\u00e9na proto, \u017ee \u010d\u00e1st materi\u00e1lu je fermentov\u00e1na. Sacharidy se m\u011bn\u00ed na kyselinu, co\u017e \u010din\u00ed inkubaci tohoto druhu pro tento substr\u00e1t obzvl\u00e1\u0161t\u011b rychlou.<\/p>\r\n<h3 id=\"firstHeading\" class=\"firstHeading mw-first-heading\"><strong>Tyndalizace<\/strong><\/h3>\r\n<p>Tyndalizace\u00a0je proces poch\u00e1zej\u00edc\u00ed z devaten\u00e1ct\u00e9ho stolet\u00ed pro\u00a0sterilizaci\u00a0l\u00e1tek, obvykle potravin, pojmenovan\u00fdch po sv\u00e9m vyn\u00e1lezci\u00a0<a title=\"John Tyndall\" href=\"https:\/\/en.wikipedia.org\/wiki\/John_Tyndall\">J<\/a>ohnu Tyndallovi , kter\u00e9 lze pou\u017e\u00edt k zab\u00edjen\u00ed tepeln\u011b odoln\u00fdch endospor<span style=\"font-size: 1rem;\">. <strong>Tyndalizace v podstat\u011b spo\u010d\u00edv\u00e1 v zah\u0159\u00e1t\u00ed l\u00e1tky na bod varu (nebo jen trochu pod bod varu) a v jej\u00edm udr\u017eov\u00e1n\u00ed po dobu 15 minut, t\u0159i dny po sob\u011b.\u00a0Po ka\u017ed\u00e9m zah\u0159\u00e1t\u00ed doba odpo\u010dinku umo\u017en\u00ed spor\u00e1m, kter\u00e9 p\u0159e\u017eily, vykl\u00ed\u010dit do bakteri\u00e1ln\u00edch bun\u011bk;\u00a0tyto bu\u0148ky budou usmrceny zah\u0159\u00edv\u00e1n\u00edm n\u00e1sleduj\u00edc\u00edho dne.\u00a0B\u011bhem obdob\u00ed klidu je l\u00e1tka, kter\u00e1 se sterilizuje, uchov\u00e1v\u00e1na ve vlhk\u00e9m prost\u0159ed\u00ed p\u0159i tepl\u00e9 pokojov\u00e9 teplot\u011b, co\u017e p\u0159isp\u00edv\u00e1 ke kl\u00ed\u010den\u00ed spor.\u00a0Kdy\u017e je prost\u0159ed\u00ed p\u0159\u00edzniv\u00e9 pro bakterie, napom\u00e1h\u00e1 kl\u00ed\u010den\u00ed bun\u011bk ze sp\u00f3r a spory se z bun\u011bk v tomto prost\u0159ed\u00ed netvo\u0159\u00ed.<\/strong><\/span><\/p>\r\n<hr \/>\r\n\r\n\r\n<h2>Steriliza\u010dn\u00ed technika pro p\u011bstov\u00e1n\u00ed hub<\/h2>\r\n\r\n\r\n\r\n<p><strong>Nejv\u00edce pou\u017e\u00edvan\u00e1 technika.<\/strong> <strong>Pokud chcete p\u011bstovat houby ze sp\u00f3r nebo na agarov\u00fdch plotn\u00e1ch, je tato metoda obzvl\u00e1\u0161t\u011b vhodn\u00e1.\u00a0Pou\u017e\u00edv\u00e1 se pro substr\u00e1ty dopln\u011bn\u00e9 dus\u00edkem a dal\u0161\u00ed dopl\u0148ky v\u00fd\u017eivy pro houby.\u00a0P\u0159id\u00e1n\u00ed t\u011bchto prvk\u016f podporuje r\u016fst hub, ale tak\u00e9 bakteri\u00ed a jin\u00fdch pl\u00edsn\u00ed, a proto je v\u00fdhodou jejich eliminace.<\/strong><\/p>\r\n\r\n\r\n\r\n<p><strong>Tato technika umo\u017e\u0148uje odstranit v\u0161echny mikroorganismy p\u0159\u00edtomn\u00e9 v substr\u00e1tu. Je \u010dasov\u011b rychlej\u0161\u00ed, tud\u00ed\u017e energeticky dra\u017e\u0161\u00ed. To zahrnuje um\u00edst\u011bn\u00ed substr\u00e1tu do tlakov\u00e9ho prost\u0159ed\u00ed p\u0159i 14,5 psi (= 1 bar) a n\u00e1sledn\u00e9 zah\u0159\u00e1t\u00ed na 121 \u00b0C po dobu 45 minut a\u017e 2 hodin, v z\u00e1vislosti na objemu, kter\u00fd m\u00e1 b\u00fdt sterilizov\u00e1n. To lze prov\u00e9st pomoc\u00ed tlakov\u00e9ho hrnce nebo autokl\u00e1vu. Voda se um\u00edst\u00ed na dno n\u00e1doby a pot\u00e9 se substr\u00e1t zvedne na kovov\u00e9 m\u00edsto. Pro ulo\u017een\u00ed substr\u00e1tu se pou\u017e\u00edvaj\u00ed r\u016fzn\u00e9 autokl\u00e1vovateln\u00e9 inkuba\u010dn\u00ed vaky.\u00a0<\/strong><\/p>\r\n\r\n\r\n\r\n<p>A<strong>bychom uzav\u0159eli v\u00fdb\u011br techniky pasterizace nebo sterilizace pro va\u0161i houbovou kulturu, to v\u0161e z\u00e1vis\u00ed na t\u0159ech v\u011bcech. Jak\u00e9 materi\u00e1ly (tekut\u00e9, zrno, kolky) m\u00e1te k dispozici? Jak\u00fd substr\u00e1t (slo\u017een\u00ed) pou\u017eijete? Jak\u00e1 je doba v\u00fdvoje a druh houby, kterou budete p\u011bstovat?<\/strong><\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Pasteriza\u010dn\u00ed a steriliza\u010dn\u00ed techniky pro p\u011bstov\u00e1n\u00ed hub jsou d\u016fle\u017eitou sou\u010d\u00e1st\u00ed cel\u00e9ho procesu. Technologie\u00a0pasterizace\u00a0a\u00a0sterilizace, umo\u017e\u0148uj\u00ed\u00a0\u010di\u0161t\u011bn\u00ed\u00a0r\u016fstov\u00e9ho substr\u00e1tu a likvidaci \u010d\u00e1sti nebo v\u0161ech ne\u017e\u00e1douc\u00edch organism\u016f.\u00a0Kdy\u017e pracujeme s houbami, setk\u00e1v\u00e1me se s mnoha\u00a0organismy, kter\u00e9 jsou\u00a0pouh\u00fdm okem neviditeln\u00e9.\u00a0D\u0159evo, pap\u00edr, sl\u00e1ma a v\u0161echna dal\u0161\u00ed p\u011bstebn\u00ed m\u00e9dia p\u0159irozen\u011b obsahuj\u00ed\u00a0bakterie,\u00a0spory\u00a0a n\u011bkdy i\u00a0hmyz.\u00a0C\u00edlem\u00a0je poskytnout\u00a0n\u00e1skok\u00a0do sv\u00e9ho p\u011bstov\u00e1n\u00ed hub ve srovn\u00e1n\u00ed s jin\u00fdmi mikroorganismy.\u00a0Tyto techniky tak\u00e9 <a class=\"read-more\" href=\"http:\/\/www.microbox.cz\/?page_id=1358\">...continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/pages\/1358"}],"collection":[{"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.microbox.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1358"}],"version-history":[{"count":39,"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/pages\/1358\/revisions"}],"predecessor-version":[{"id":1862,"href":"http:\/\/www.microbox.cz\/index.php?rest_route=\/wp\/v2\/pages\/1358\/revisions\/1862"}],"wp:attachment":[{"href":"http:\/\/www.microbox.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}