Template-Type: ReDIF-Article 1.0
Author-Name: Bohumíra Janštová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Michaela Dračková
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Šárka Cupáková
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Hana Přidalová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Markéta Pospíšilová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Renáta Karpíšková
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Lenka Vorlová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: Safety and quality of farm fresh goat's cheese in the Czech Republic
Abstract: The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained for the parameters analysed: pH 4.87 ± 0.14, titratable acidity (SH) 98.09 ± 4.93, dry matter 46.83 ± 1.57%, fat in dry matter 52.74 ± 5.24%, sodium chloride (NaCl) 2.08 ± 0.54%, and aw 0.979 ± 0.007. All samples showed excellent sensory characteristics and their compositions corresponded to those declared by the producer. Microbiological tests were used for the detection of Enterobacteriaceae spp., lactic acid bacteria, Escherichia coli, Enterococcus spp., Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Listeria monocytogenes. Under the applicable regulations, the analysed fresh goat's cheeses were microbiologically safe and had the appropriate physical and chemical characteristics.
Keywords: goat's cheese, farm, physical and chemical parameters, composition, microbiological safety
Journal: Czech Journal of Food Sciences
Pages: 1-8
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/210/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/210/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:210-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: De-Song Tang
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Author-Name: Ying-Juan Tian
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Author-Name: Yuan-Zhe He
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Author-Name: Lin Li
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Author-Name: Song-Qing Hu
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Author-Name: Bing Li
Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
Title: Optimisation of ultrasonic-assisted protein extraction from brewer's spent grain
Abstract: Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer's spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.
Keywords: ultrasonic-assisted extraction, protein, Brewer's spent grain, response surface methodology
Journal: Czech Journal of Food Sciences
Pages: 9-17
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/178/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/178/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:178-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jan Šavel
Author-Workplace-Name: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic
Author-Name: Petr Košin
Author-Workplace-Name: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic
Author-Name: Adam Brož
Author-Workplace-Name: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic
Title: Anaerobic and aerobic beer aging
Abstract: Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.
Keywords: caramel, epicatechin, beer aging, reductone, organic radical, light sensitivity
Journal: Czech Journal of Food Sciences
Pages: 18-26
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/161/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2009-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:161-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ladislava Mišurcová
Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Author-Name: Stanislav Kráčmar
Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Author-Name: Bořivoj Klejdus
Author-Workplace-Name: Department of Chemistry and Biochemistry, Mendel University in Brno, Brno, Czech Republic
Author-Name: Jan Vacek
Author-Workplace-Name: Department of Medical Chemistry and Biochemistry, Faculty of Medicine and Dentistry, Palacký University Olomouc, Olomouc, Czech Republic
Title: Nitrogen content, dietary fiber, and digestibility in algal food products
Abstract: The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8-11% (for freshwater) and 9-33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler's method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom220 Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of in vitro digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.
Keywords: algae, cyanobacteria, nitrogen, digestibility, dietary fiber
Journal: Czech Journal of Food Sciences
Pages: 27-35
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/111/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/111/2009-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:111-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Petr Sladký
Author-Workplace-Name: Department of Chemical Physics and Optics, Faculty of Mathematics and Physics, Charles University in Prague, Prague, Czech Republic
Author-Name: Robert Koukol
Author-Workplace-Name: Department of Chemical Physics and Optics, Faculty of Mathematics and Physics, Charles University in Prague, Prague, Czech Republic
Title: Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Abstract: The hazes of freshly bottled and aged pale lager beers determined with the 12° and 90° dual angle laboratory hazemeters and 10° to 90° range photogoniometer were compared and evaluated. The instruments were standardised in EBC formazin units. In freshly bottled beer, the forward (12°-25°) haze values were smaller approximately by a factor of three than the nephelometric (90°) values which yielded 0.33 EBC units. In aged beer, the forward haze was greater than the nephelometric one. Whereas the aged beer showed the greatest and the fresh beer the lowest intensity of scattered light, the formazin suspension intensity was in between. Due to the standardisation of the beer scattered intensities by relation to that of formazin, the standardised nephelometric haze in non-aged beer was greater than the forward haze, and vice versa in aged beer. The greater forward than the nephelometric haze in aged beer was caused by the growth of haze particles above the mean size of formazin particles which was larger than 2 μm as confirmed by the particle size distribution measurement.
Keywords: beer, ageing, haze, multi-angle turbidimetry
Journal: Czech Journal of Food Sciences
Pages: 36-43
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/218/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/218/2009-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:218-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana Sádecká
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Title: Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
Abstract: The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality of powdered black pepper. Subsequently, the aim was to determine the impact of these sterilisation ways on the possible changes in the chemical composition and sensory quality (flavour) of black pepper essential oils. Methods of gas chromatography (GC/FID, GC/MS) were utilised for the evaluation of the essential oils compositions. The volatile constituents of black pepper extracts were studied with regard to their particular contribution to the overall aroma by the technique of gas chromatography-olfactometry (GC/O) using the method of Aroma Extract Dilution Analysis [AEDA]. Qualitative compositions of volatile oils obtained from the control sample (0 kGy), samples irradiated at various doses, and heat treated sample were identical. The most significant changes were observed in the contents of volatile compounds after ionising radiation treatment with 30 kGy and heat treatment, respectively. These changes caused a remarkable decrease in the overall aroma of heat sterilised black pepper. Additionally, microbiological analysis showed that the heat treatment was insufficient for an effective reduction/elimination of the polluting microflora present in the analysed sample of black pepper.
Keywords: food irradiation, spices, essential oils, GC, GC/MS, sensory quality, olfactometry
Journal: Czech Journal of Food Sciences
Pages: 44-52
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/1325-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1325-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:1325-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ömer Ertürk
Author-Workplace-Name: Department of Biology, Faculty of Arts and Sciences, Ordu University, Perşembe, Ordu, Turkey
Title: Antibacterial and antifungal effects of alcoholic extracts of 41 medicinal plants growing in Turkey
Abstract: The antibacterial and antifungal activities of crude ethanolic extracts of 41 traditional medicinal plant species belonging to 26 families were tested against four bacteria and two fungi: Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger. Of the 41 plants tested, 39 showed antimicrobial activity against one or more species of microorganisms. While the crude extracts from Nigellea arvensis did not show antimicrobial activity against the test microorganisms, Pistasia lentiscus showed only antifungal activity against A. niger. The most active antimicrobial plants were Cuminum cyminum, Jasminium officinale, Thymus capitatus, Viscum album, Tanecetum sorbifolium, Pimpinella anisum, Galega officinalis, Liguidamber orientalis, Rhus coriaria, Alnus glutinosa, Pimental officinalis, Achillea coarctata, and Cameli sinensis.
Keywords: antimicrobial activity, medicinal plants, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, Aspergillus niger
Journal: Czech Journal of Food Sciences
Pages: 53-60
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/144/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2008-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:144-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jelena Živković
Author-Workplace-Name: Department of Pharmacy, Medical Faculty, University of Niš, Niš, Serbia
Author-Name: Zoran Zeković
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Ibrahim Mujić
Author-Workplace-Name: Colegium Fluminense Polytechnic of Rijeka, Rijeka, Croatia$2
Author-Name: Senka Vidović
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Dragoljub Cvetković
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Žika Lepojević
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Goran Nikolić
Author-Workplace-Name: Department of Pharmacy, Medical Faculty, University of Niš, Niš, Serbia
Author-Name: Nataša Trutić
Author-Workplace-Name: Department of Pharmacy, Medical Faculty, University of Niš, Niš, Serbia
Title: Scavenging capacity of superoxide radical and screening of antimicrobial activity of Castanea sativa Mill. extracts
Abstract: The superoxide radical scavenging and antimicrobial activity were examined of sweet chestnuts: seeds, peeled chestnut, brown seed coat, leaves, catkin, spiny burs, and chestnut bark as well as of Lovran's marrone leaves and grafted Italian marrone cultivar. Parts of chestnut were extracted under the same conditions with 50% ethanol as extractant and afterwards the dry extracts of the examined samples were obtained. The total phenolics and flavonoids contents were determined using standard spectrophotometrical methods. The capacity of the investigated extracts to remove radicals was evaluated by EPR method. The most efficient in scavenging *O-2 radicals proved to be the extracts of leaves of grafted Italian marrone (RI = 86%) and of Lovran's marrone cultivar (RI = 80%). Catkin, leaves, chestnut bark, and spiny burs extracts demonstrated the highest antimicrobial activity. Very significant and significant correlations were established between the antimicrobial activity of extracts and * O-2radicals scavenging in all samples examined. The extracts of Castanea Sativa Mill. are important sources of components active in reducing the level of oxidative stress.
Keywords: antimicrobial activity, antioxidant, superoxide radical, sweet chestnut, total flavonoids, total phenolics
Journal: Czech Journal of Food Sciences
Pages: 61-68
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/155/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/155/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:155-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dagmar Bilaničová
Author-Workplace-Name: Department of Experimental and Applied Genetics, Slovak Medical University, Bratislava, Slovakia
Author-Name: Vladimír Mastihuba
Author-Workplace-Name: Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Bratislava, Slovakia
Author-Name: Mária Mastihubová
Author-Workplace-Name: Institute of Chemistry, Center for Glycomics, Slovak Academy of Sciences, Bratislava, Slovakia
Author-Name: Jana Bálešová
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Author-Name: Štefan Schmidt
Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia
Title: Improvements in enzymatic preparation of alkyl glycosides
Abstract: Three glycosides of middle chain aliphatic alcohols (hexanol and heptanol) were prepared by enzymatic glycosidation. The preparation of hexyl β-D-glucopyranoside was achieved in moderate yields via reverse hydrolysis catalysed by defatted meals from almond, apricot, and peach kernels. The apricot meal as a cheap source of β-glucosidase was found to have catalytic efficiency resembling to that of the almond meal. Hexyl and heptyl β-D-galactopyranosides were prepared from D-lactose by transgalactosidation catalysed by commercial β-galactosidases from Aspergillus oryzae in two-phase system. The improvement of the product yields was achieved by a simple replacement of the organic phase (serving as a pool of acceptor alcohol and extracted product) with a fresh portion of the acceptor.
Keywords: alkyl glycosides, plant seed glycosidases, β -glucosidase, -galactosidase
Journal: Czech Journal of Food Sciences
Pages: 69-73
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/188/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/188/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:188-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marcela Vyletělová
Author-Workplace-Name: Agrovýzkum Rapotín Ltd., Vikýřovice, Czech Republic
Title: The survival of Mycoplasma bovis at different temperatures
Abstract: The survival of Mycoplasma bovis in milk samples was investigated at three storage temperatures (5°C, -30°C and -80°C) during 5 weeks. For the storage temperatures -30°C and -80°C, the respective samples were prepared weekly and those for culture by repeated defrosting. At 5°C the total number of M. bovis CFU/ml decreased from the initial of 1.13 × 107 CFU/ml to the final of 3.92 × 106 CFU/ml. The development in the frozen samples prepared for each week was as follow: (1) at -30°C - from the initial of 1.13 × 107 CFU/ml to 5.69 × 106 CFU/ml; (2) at -80°C - from the initial of 1.13 × 107 CFU/ml to 9.75 × 106 CFU/ml. The decrease in M. bovis colony count was more evident in the samples that were repeatedly defrosted: (1) at -30°C - the initial of 1.13 × 107 CFU/ml to the final of 2.18 × 106 CFU/ml; (2) at -80°C - the initial and final values were 1.13 × 107 CFU/ml and 7.89 × 106 CFU/ml, respectively.
Keywords: Mycoplasma bovis, raw cow milk, temperature
Journal: Czech Journal of Food Sciences
Pages: 74-78
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/99/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/99/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:99-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Alena Kubátová
Author-Workplace-Name: Department of Botany, Faculty of Science, Charles University in Prague, Prague, Czech Republic
Title: Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms - a short report
Abstract: A unique project exists in the Czech Republic, namely the Czech National Programme of Protection of Genetic Resources of Economically Significant Microorganisms and Tiny Animals (NPPGR), which includes nineteen Czech collections of microorganisms (bacteria, fungi), viruses, and tiny animals. It is fully financed by the Ministry of Agriculture of the Czech Republic. Under this Programme, the Culture Collection of Fungi (CCF) in Prague maintains 293 fungal strains, 225 of which are food and feed relevant fungi (e.g. toxigenic Aspergillus flavus, Penicillium verrucosum, and Fusarium sporotrichioides). The main aims of the Programme are to provide adequate protection of the microbial genetic resources that are of importance to the agriculture and food industries, to provide strains (free of charge) for the research and educational purposes, and to support the cooperation between Czech and foreign institutions. A database of all microorganisms is accessible online.
Keywords: food contaminants, toxigenic fungi, Culture Collection of Fungi (CCF), fungal strains free of charge
Journal: Czech Journal of Food Sciences
Pages: 79-82
Volume: 28
Issue: 1
Year: 2010
DOI: 10.17221/235/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/235/2009-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:235-2009-CJFS