Template-Type: ReDIF-Article 1.0 Author-Name: Monika Pogány Simonová Author-Workplace-Name: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic Author-Name: Ľubica Chrastinová Author-Workplace-Name: Slovak Agricultural Research Center, Nitra, Slovak Republic Author-Name: Jozef Mojto Author-Workplace-Name: Slovak Agricultural Research Center, Nitra, Slovak Republic Author-Name: Andrea Lauková Author-Workplace-Name: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic Author-Name: Renáta Szabóová Author-Workplace-Name: Institute of Animal Physiology, Slovak Academy of Sciences, Košice, Slovak Republic Author-Name: Ján Rafay Author-Workplace-Name: Slovak Agricultural Research Center, Nitra, Slovak Republic Title: Quality of rabbit meat and phyto-additives Abstract: The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 - sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 - serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers. Keywords: amino acids, Eleutherococcus senticosus, oregano, rabbit meat, sage Journal: Czech Journal of Food Sciences Pages: 161-167 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/49/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0001.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:49-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Lazárková Author-Workplace-Name: Department of Food Biochemistry and Analysis, Author-Name: František Buňka Author-Workplace-Name: Department of Food Technology and Microbiology and Author-Name: Leona Buňková Author-Name: Pavel Valášek Author-Workplace-Name: Department of Food Biochemistry and Analysis, Author-Name: Stanislav Kráčmar Author-Workplace-Name: Department of Food Biochemistry and Analysis, Author-Name: Jan Hrabě Author-Workplace-Name: Department of Food Technology and Microbiology and Title: Application of different sterilising modes and the effects on processed cheese quality Abstract: The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available lysine, and ammonia content), microbiological, and sensory (shade and acceptability) properties of processed cheese depending on the lactose additions (0.0-2.0% w/w). All sterilising modes used were sufficient to inactivate the microorganism groups observed (total number of microorganisms, colony forming units of yeasts and/or moulds, number of spore-forming microorganisms). The falling sterilisation temperature kept for an adequately prolonged period of time caused darkening of the processed cheese and a decline of their acceptability. Consequently, greater losses of lysine and ammonia content increase occurred when the sterilisation temperature decreased. Compared to non-sterilised products, the smallest changes were detected in the cheese treated with temperatures 125°C for 3.2 min, and 120°C for 10 minutes. The decrease of the processed cheese quality was more apparent with the growing lactose concentration. Keywords: processed cheese, sterilising modes, lysine, bio-available lysine, ammonia, sensory properties Journal: Czech Journal of Food Sciences Pages: 168-176 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/44/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/44/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0002.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:44-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yavuz Selim Çakmak Author-Workplace-Name: Department of Biology, Science Faculty and Author-Name: Gökalp Özmen Güler Author-Workplace-Name: Department of Biological Education, Ahmet Kelesoglu Education Faculty, Selcuk University, Konya, Turkey Author-Name: Abdurrahman Aktümsek Author-Workplace-Name: Department of Biology, Science Faculty and Title: Trans fatty acid contents in chocolates and chocolate wafers in Turkey Abstract: Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. Trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. Trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries. Keywords: trans fatty acid, fatty acid composition, chocolate, chocolate wafer, Turkey Journal: Czech Journal of Food Sciences Pages: 177-184 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/48/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/48/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0003.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:48-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Georgiana Gabriela Codină Author-Workplace-Name: Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania Author-Name: Silvia Mironeasa Author-Workplace-Name: Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania Author-Name: Despina Bordei Author-Workplace-Name: University Dunarea de Jos, Faculty of Food Science and Engineering, Galaţi, Romania Author-Name: Ana Leahu Author-Workplace-Name: Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania Title: Mixolab versus Alveograph and Falling Number Abstract: Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. This laboratory equipment has amazing possibilities for the research and development, enabling a complex analysis of flour. It allows the analysis of flour proteins quality (water absorption, stability, elasticity, weakening), the analysis of starch behaviour (gelatinisation, gelatinisation temperature, the modification of its consistency on additives addition) and the analysis of enzymatic activities (proteolytic, amylolytic). The objective of this study is to establish a relation between the alveograph, Falling Number, and Mixolab values. Sixty flours, collected around the Romanian country, were analysed simultaneously on alveograph (standard protocol), for the Falling Number, and on Mixolab ("Simulator" and the standard option "Chopin+" protocol). A selection of principal factors based on the Principal Component Analysis (PCA) was applied which allowed the building of an efficient predictive model for each parameter. There were significant correlations between most of the Alveograph parameters: maximum pressure (P), deformation energy (W), extensibility (L), alveograph ratio (P/L) and Simulator Mixolab stability. Using the Mixolab standard option "Chopin+" protocol a close association was found between some Mixolab parameters: stability and protein weakening (C2, difference of the points C1-C2 abbreviated C12) and the alveograph values (P, W). From the point of view of the correlations established with the Falling Number index, very good results were obtained with the parameters obtained with Mixolab that measures starch gelatinisation (C3, difference of the points C3-C2 abbreviated C32), amylolytic activity (C4, difference of the points C3-C4 abbreviated C34), and starch gelling (C5, difference of the points C5-C4 abbreviated C54). Keywords: Principal Component Analysis, Mixolab, Alveograph, Falling Number, protein content, wet gluten Journal: Czech Journal of Food Sciences Pages: 185-191 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/169/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/169/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0004.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:169-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Honggao Xu Author-Workplace-Name: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Wenhao He Author-Workplace-Name: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Xuan Liu Author-Workplace-Name: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Yanxiang Gao Author-Workplace-Name: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Title: Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide Abstract: An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile compounds. In general, SC-CO2 facilitated the overall intermediates accumulation while suppressing the advanced stage of browning. 3-Methyl-1, 2-dithian-4-one increased with increasing SC-CO2 pressure, and was always more concentrated than in the case of SC-N2-treatment. The formation of thiols, disulfides, and formyl substituted thiophenes was also promoted in SC-CO2-treated reaction products, while the effect of high pressure on the individual components followed different patterns. The reversible pH decrease and reinforced acid-base catalysis of 2, 3-enolisation by SC-CO2 could attribute to the decreased browning and higher amounts of most intense meaty aromatic compounds. Keywords: supercritical carbon dioxide (SC-CO2), pressure, Maillard reaction, ribose, cysteine, volatiles Journal: Czech Journal of Food Sciences Pages: 192-201 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/189/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0005.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:189-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pelin Günç Ergönül Author-Workplace-Name: Department of Food Engineering, Engineering Faculty, Celal Bayar University, Muradiye Campus, Manisa, Turkey Author-Name: Cevdet Nergiz Author-Workplace-Name: Department of Food Engineering, Engineering Faculty, Celal Bayar University, Muradiye Campus, Manisa, Turkey Title: Determination of organic acids in olive fruit by HPLC Abstract: Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through KC-118 ion-exchange column using UV absorbance detector at 214 nm. The mobile phase was phosphoric acid (0.1%, w/v). The recovery values of the organic acids added into olive fruit samples were 92.8%, 98.75%, 110%, and 86% for oxalic, citric, malic, and succinic acids, respectively. Keywords: organic acids, olive fruit, HPLC Journal: Czech Journal of Food Sciences Pages: 202-205 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/1379-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1379-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0006.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:1379-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stela Jokić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Darko Velić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Mate Bilić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Ana Bucić-Kojić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Mirela Planinić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Srećko Tomas Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Title: Modelling of solid-liquid extraction process of total polyphenols from soybeans Abstract: The influence of the solvent, temperature, and extraction time on the extractability of total polyphenols from milled soybeans variety Ika was investigated. The study was performed in order to select the most suitable solvent (water; 50, 60, 70, and 80% aqueous ethanol) for achieving the highest yield of total polyphenols. The most effective solvent (50% aqueous ethanol solution) was used for monitoring the kinetics and modelling of solid-liquid extraction of total polyphenols from soybeans, average particle size 0.459 mm, at solid-liquid ratio of 20 ml/g (ratio of the solvent volume per g of raw material). The total polyphenols content in the soybean extract was determined spectrophotometrically using Folin-Ciocalteu micro-methods at 765 nm. The applicability of different mathematical models (Peleg, Page, and Logarithmic models) to describe the kinetics of the solid-liquid extraction process of total polyphenols from soybeans was studied as well. The results exhibited a significant influence of the solvent and temperature on the kinetics and extraction yield of total polyphenols from soybeans. The best extraction yield of total polyphenols was obtained using 50% aqueous ethanol solution at 80°C after 120 min (4.322 mg GAE/gdb). The extraction yield of total polyphenols in soybean extracts increased by increasing the extraction temperature and extending the duration of the extraction process. The mathematical models applied showed a good agreement with the experimental results, which allows their application in modelling and optimisation of solid-liquid extraction process for the extraction of total polyphenols from soybeans. Keywords: solid-liquid extraction, soybeans, total polyphenols, modelling, optimisation Journal: Czech Journal of Food Sciences Pages: 206-212 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/200/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0007.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:200-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mehmet Bingöl Author-Workplace-Name: Laboratory of Vitamin Analysis, Food Safety and Nutrition Research Department, Refik Saydam National Hygiene Center, Ankara, Turkey Author-Name: Gülderen Yentür Author-Workplace-Name: Department of Food Analyses, Faculty of Pharmacy, Gazi University Ankara, Turkey Author-Name: Buket Er Author-Workplace-Name: Department of Food Analyses, Faculty of Pharmacy, Gazi University Ankara, Turkey Author-Name: Aysel Bayhan Öktem Author-Workplace-Name: Department of Food Analyses, Faculty of Pharmacy, Gazi University Ankara, Turkey Title: Determination of some heavy metal levels in soft drinks from Turkey using ICP/OES method Abstract: Total number of 104 canned soft drinks collected from several regions in Turkey were analysed. The purpose of this study was to determine the levels of heavy metals in the drinks commonly consumed in Turkey. Quantitative determination of heavy metals: arsenic, copper, zinc, cadmium, and lead in all samples was carried out by ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry) method. The mean levels (± SE) of arsenic, copper, zinc, cadmium, and lead were found to be 0.037 ± 0.002 mg/kg, 0.070 ± 0.009 mg/kg, 0.143 ± 0.012 mg/kg, 0.005 ± 0.0003 mg/kg, and 0.029 ± 0.002 mg/kg, respectively, in soft drinks. Our data revealed that arsenic, copper, zinc, cadmium, and lead mean levels found in all soft drinks, collected from several regions in Turkey, were within the Turkish Food Codex (TFC) values. Keywords: heavy metals, soft drinks, ICP-OES Journal: Czech Journal of Food Sciences Pages: 213-216 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/158/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/158/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0008.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:158-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdolna Nagy-Gasztonyi Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary Author-Name: András Nagy Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary Author-Name: Emőke Németh-Szerdahelyi Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary Author-Name: János Pauk Author-Workplace-Name: Cereal Research Non-Profit Company, Szeged, Hungary Author-Name: Éva Gelencsér Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary Title: The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines Abstract: The activities of total amylase, α-amylase, and α-amylase inhibitor in the albumin-globulin fractions of isogenic non transgenic control (CY 45) and ppt (phosphinothrichin) resistant transgenic spring wheat (Triticum aestivum L.) lines (T106, T116, T117, T124, T128, T129) were studied in two subsequent years. The plants were either sprayed with a selective herbicide Granstar (G), a wide range herbicide Finale 14 SL (F), or were grown without spraying (Q). Samples were obtained from field trial experiments of the Cereal Research Non Profit Co (Szeged, Hungary). Our results showed an increased trend in total amylase activity of untreated transgenic wheat lines in comparison with non transgenic wheat. The herbicide treatments enhanced the total amylase activity in both transgenic and non transgenic wheat samples. The changes in α-amylase inhibitor activity showed the same trend as that observed in total amylase activity in transgenic lines. Keywords: transgenic wheat, amylolytic activities, α -amylase inhibitor, electrophoresis, specific staining Journal: Czech Journal of Food Sciences Pages: 217-224 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/125/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0009.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:125-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ahmed Said Hussein Author-Workplace-Name: Food Technology Department Author-Name: Ghada Saber Ibrahim Author-Workplace-Name: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt Author-Name: Mohsen Mohamed Selim Asker Author-Workplace-Name: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt Author-Name: Manal Gomaa Mahmoud Author-Workplace-Name: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt Title: Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality Abstract: Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition analysis, methylation, and FT-IR analysis. The results proved the contents of glucose and galactose in molar ratio of 2:1 and 2.3:1, and molecular weights ~5.4 × 105 Da and ~20.3 × 105 Da, respectively. Xanthan and LB-gum were added to wheat flour during biscuits making at levels of 0, 0.5, 1.0, 1.5, and 2.0%. Rheological properties and chemical quality attributes of the biscuits during storage for six months were evaluated. The data revealed slight increases in water absorption, dough development time, and dough stability but weakening decreased about 50 %. Also, height, weight, volume, and specific volume were found to increase as xanthan and LB-gum level increased. The colour was slightly affected. There were no significant differences between the samples containing xanthan and LB-gum at different levels with respect to all parameters tested except for the taste. Shelf - life of biscuit prolonged as a result of xanthan or LB-gum addition. The best addition level to improve the biscuits quality was 1.0% of xanthan or 1.5% of LB-gum. Keywords: exopolysaccharide, Lactobacillus helveticus biscuits, xanthan, LB-gum, rheological properties, chemical quality attributes, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 225-232 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/97/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/97/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0010.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:97-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Elena Belajová Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic Author-Name: Drahomíra Rauová Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic Title: Comparison of two clean up techniques in isolation of ochratoxin A from red wine Abstract: Two procedures for the extraction of ochratoxin A (OTA) from red wine - the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active carbon was employed, was compared. In SPE procedure, various mixtures of dichloromethane (D), toluene (T), acetonitrile (AC), methanol (M), and acetic acid (A) were used as OTA desorption agents. Two types of SPE carbonaceous columns were tested - commercial SPE columns (SupelcleanTM Envi-Carb) with a nonporous graphitised carbon, and SPE columns prepared in our laboratory (further specified as Lab-Carb) that were filled with a micro particular granular carbon. OTA was extracted from spiked red wine by the use of both carbonaceous columns. The highest OTA mean recovery calculated in relation to the reference IAC procedure was 98.5%, using the Lab-Carb adsorbent and acetonitrile + toluene, 3 + 1 (v + v) as the elution mixture (OTA spike levels of 0.2 µg/l). Using the elution mixture of dichloromethane + methanol, 9 + 1 (v + v), the relative recoveries of 76.4% and 82.9% were reached at the OTA spike levels of 0.2 µg/l and 1.9 µg/l, respectively. The application of Envi-Carb adsorbent generally resulted in a very poor OTA recovery under the experimental conditions used (less than 50%). OTA was detected by liquid chromatography with fluorescence detection (LC-FLD) providing the detection limit of 0.011 µg/l and the quantification limit of 0.033 µg/l. Keywords: ochratoxin A, solid phase extraction, immunoaffinity column, carbon, adsorbents Journal: Czech Journal of Food Sciences Pages: 233-241 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/101/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/101/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0011.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:101-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jarmila Vytřasová Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic Author-Name: Jana Fousová Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic Author-Name: Petra Šnévajsová Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic Author-Name: Marcela Pejchalová Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic Title: Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses Abstract: Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treated with the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach. Keywords: Listeria, HOLDBACTM, soft ripened cheese, string cheese Journal: Czech Journal of Food Sciences Pages: 242-248 Volume: 28 Issue: 3 Year: 2010 DOI: 10.17221/185/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/185/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201003-0012.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:185-2009-CJFS