Template-Type: ReDIF-Article 1.0 Author-Name: Pavel Dostálek Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Tomáš Brányik Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Prospects for rapid bioluminescent detection methods in the food industry - a review Abstract: This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples. Keywords: bioluminescence, bacteria, ATP, food samples, food industry, food safety, microbiological techniques Journal: Czech Journal of Food Sciences Pages: 85-92 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3376-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3376-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0001.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3376-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Štefan Schmidt Author-Workplace-Name: Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava, Slovak Republic Author-Name: Jan Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Potential application of oilseeds as sources of antioxidants for food lipids - a review Abstract: Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price. Keywords: antioxidants, application in foods, edible oils, extracted oilseed meals, oilseeds, oxidation Journal: Czech Journal of Food Sciences Pages: 93-102 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3377-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3377-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0002.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3377-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Andrea Hinková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Zdenek Bubník Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Vladimír Pour Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Svatopluk Henke Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Pavel Kadlec Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials Abstract: This paper brings data on ultrafiltration on inorganic membranes (MEMBRALOX, France, mean pore size 20 and 100 nm, 0.8 m long, filtration area 0.2 m2), which were used for the purification of different liquid materials from the food industry; in particular egg blend, amaranth starch suspension, and caramel (i.e. natural colorant). The ultrafiltration was carried out on a pilot plant filtration unit TIA (Bollene, France), cross-flow permeate fluxes being measured at first. Using the experimental data, mathematical models describing membrane fouling were suggested. The obtained permeate steady-state fluxes (40 l/h/m2 for amaranth starch solution, 20 l/h/m2 for egg blend and 5-30 l/h/m2 for caramel) depended partially on the filtration temperature (15-17°C for egg blend, 40°C for amaranth, and 50-70°C for caramel) but mostly on the character of the medium filtered. Keywords: membrane separation, ultrafiltration, starch suspension, egg blend, caramel Journal: Czech Journal of Food Sciences Pages: 103-110 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3378-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3378-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0003.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3378-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vít Plaček Author-Workplace-Name: Department of Radiation Applications, Nuclear Research Institute, Řež, Czech Republic Author-Name: Karel Vacek Author-Workplace-Name: Department of Radiation Applications, Nuclear Research Institute, Řež, Czech Republic Author-Name: Jan Káš Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jarmila Zídková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jiří Sajdok Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Application of ionising radiation for the stabilisation of Trichoderma viride cellulases Abstract: The solutions of cellulolytic enzymes designated as standards for the cellulase activity assay were exposed in sealed glass ampoules (containing at least 100 Cx-units per ml in 30% w/w glycerol) to gamma radiation within the dose interval of 0-18 kGy. Glycerol was found to be the best enzyme stabiliser, however, the dose for the decontamination had to be increased in comparison with the original solution because glycerol protected also the contaminating microflora. The preparation after such treatment (30% of glycerol, dose 7 kGy) retained about 95% of the initial enzymatic activity without any decrease taking place in the following 6 months. The loss of the side activities did not exceed 10.5% and no bacterial contamination was detected either after 6 months of storage following the irradiation. No difference was found in the immunoreactivity of cellulases or in protein chromatografic (FPLC) pattern between the original and the irradiated enzyme preparations. Keywords: cellulase enzyme, stabilisation, gamma irradiation Journal: Czech Journal of Food Sciences Pages: 111-115 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3379-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3379-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0004.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3379-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eva Benešová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Michaela Marková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Blanka Králová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2 Abstract: In this work six psychophilic and psychrotrophic bacterial strains were screened for the presence of different glycosidase activities (α-galactosidase, α-glucosidase, β-glucosidase, α-mannosidase and β-glucuronidase). Nine enzymes were found and their elementary characteristics were measured (toptimum, pHoptimum, Km, Vlim).Two enzymes with the highest activities at low temperatures were chosen for the next study, i.e. α-glucosidase and β-glucosidase from the psychrotrophic strain Arthrobacter sp. C2-2. These enzymes were purified by ammonium sulphate precipitation, by chromatography with hydrophobic interaction, and by ion-exchange chromatography. Their molecular weights (α-glucosidase - 76 kDa, β-glucosidase - 93 kDa) were determined by gel chromatography. In addition to this, it was verified that both of these enzymes are able to catalyse the transglycosylation reaction with the saccharidic donor and acceptor. Keywords: cold-active enzyme, glycosidase, transglycosylation Journal: Czech Journal of Food Sciences Pages: 116-120 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3380-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3380-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0005.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3380-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tomáš Jeleník Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Zdeňka Šabatková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jarmila Pazlarová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix Abstract: Campylobacter species, in particular C. jejuni and C. coli, cause infections which vary in symptoms, ranging from asymptomatic to severe chronic illness. The only ISO method for the detection of Campylobacter spp. until now has been the cultivation by selective enrichment and distinct conditions of growth taking several days to complete. We compared the Singlepath® Campylobacter test which involved 24 h of enrichment in Bolton broth, with PCR-based identification. Chicken meat salad with mayonnaise was spiked with C. jejuni and C. coli and the detection limit was determined. PCR provided the same detection limit of 102 CFU/ml for both strains. The immunotest Singlepath® was positive with C. jejuni only, the quantity of cells being 103 CFU/ml. C. coli was undetectable by Singlepath®, even the concentration of 105 did not reveal a positive reaction. Keywords: thermotolerant campylobacters, PCR, immunotest Singlepath® Journal: Czech Journal of Food Sciences Pages: 121-125 Volume: 23 Issue: 3 Year: 2005 DOI: 10.17221/3381-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3381-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200503-0006.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3381-CJFS