Template-Type: ReDIF-Article 1.0 Author-Name: Zlatica Kohajdová Author-Workplace-Name: Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Jolana Karovičová Author-Workplace-Name: Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Štefan Schmidt Author-Workplace-Name: Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Lupin composition and possible use in bakery - a review Abstract: Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties of dough and quality of final products are also described. A separate part of the article is focused on the foaming and emulsifying properties of lupin proteins. Keywords: lupin, nutrition value, , baking applications Journal: Czech Journal of Food Sciences Pages: 203-211 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/252/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/252/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0001.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:252-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tadeusz Karamucki Author-Workplace-Name: Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland Author-Name: Józefa Gardzielewska Author-Workplace-Name: Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland Author-Name: Artur Rybarczyk Author-Workplace-Name: Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland Author-Name: Małgorzata Jakubowska Author-Workplace-Name: Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland Author-Name: Wanda Natalczyk-Szymkowska Author-Workplace-Name: Institute of Livestock Product Evaluation, Faculty of Biotechnology and Animal Breeding, West Pomeranian University of Technology, Szczecin, Poland Title: Usefulness of selected methods of colour change measurement for pork quality assessment Abstract: A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70-105 kg (equal number of both sexes - 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pHu), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (ΔE*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) - CIELAB scale, and hue angle hº - CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (ΔE*). Keywords: colour of pork, sensory analysis, WHC, pork quality Journal: Czech Journal of Food Sciences Pages: 212-218 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/191/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/191/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0002.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:191-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Li-Dong Guo Author-Workplace-Name: Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China Author-Workplace-Name: Pharmaceutical College, Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang, P. R., China Author-Name: Li-Jie Yang Author-Workplace-Name: Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China Author-Name: Gui-Cheng Huo Author-Workplace-Name: Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China Title: Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China Abstract: A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was based on their cholesterol removal abilities. The Lactobacillus plantarum with the highest level of cholesterol removal from the media was identified using phenotypical characteristics and 16S rRNA sequences, and was named L. plantarum KLDS 1.0344. The mechanisms for cholesterol removal involved co-precipitation, assimilation, and degradation of cholesterol by L. plantarum KLDS 1.0344. At a level of 8.56 log cfu/ml, L. plantarum KLDS 1.0344 survived in pH 2.5 MRS broth for 2 h and exhibited excellent tolerance to 0.3% (w/v) bile. This strain has the most potential in applications as a dietary supplement for lowering human serum cholesterol. A series of tests on animal model and/or clinical tests will be conducted before it can be used in a pharmaceutical application. Keywords: mechanism, cholesterol, Lactobacillus, cream Journal: Czech Journal of Food Sciences Pages: 219-225 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/224/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/224/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0003.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:224-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dragan Kovačević Author-Workplace-Name: Faculty of Food Technology, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Krešimir Mastanjević Author-Workplace-Name: Faculty of Food Technology, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Jasna Kordić Author-Workplace-Name: Faculty of Food Technology, J.J. Strossmayer University of Osijek, Osijek, Croatia Title: Cryoprotective effect of polydextrose on chicken surimi Abstract: Two thermal analysis techniques - Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), - were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at -25°C. Initial freezing point (Ti), thermal transition temperature (Tp), and denaturation enthalpy (ΔH) were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point Ti were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH indicate higher cryoprotective effects of polydextrose. Keywords: thermal transitions temperature, initial freezing point, DSC, DTA, chicken surimi, polydextrose Journal: Czech Journal of Food Sciences Pages: 226-231 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/201/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0004.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:201-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Evžen Šárka Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Zdeněk Kruliš Author-Workplace-Name: Institute of Macromolecular Chemistry AS CR, Prague, Czech Republic Author-Name: Jiří Kotek Author-Workplace-Name: Institute of Macromolecular Chemistry AS CR, Prague, Czech Republic Author-Name: Lubomír Růžek Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Anna Korbářová Author-Workplace-Name: Department of Physics, Faculty of Chemical Engineering, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Zdeněk Bubník Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Michaela Růžková Author-Workplace-Name: Central Institute for Supervising and Testing in Agriculture, Brno, Czech Republic Title: Application of wheat B-starch in biodegradable plastic materials Abstract: Food application of wheat B-starch comprising small starch granules as a result of lower quality is problematic. Accordingly, B-starch or acetylated starch prepared from it, with the degree of substitution (DS) of 1.5-2.3, was used in biodegradable films after blending with poly-(ε-caprolactone) (PCL). The following mechanical characteristics of the produced films were derived from the stress-strain curves: Young modulus, yield stress, stress-at-break, and strain-at-break. Water absorption of PCL/starch (60/40) films was determined according to European standard ISO 62. The measured data were compared with those of commercial A-starch. The films containing native starch degraded in compost totally during 2 months. Acetylation of starch molecules in the composites reduced the degradation rate. Optical microscopy, in combination with the image analysis system NIS-Elements vs. 2.10 completed with an Extended Depth of Focus (EDF) module, was used to study the surface morphology of PCL/starch films after 20-day and 42-day compost incubation. Chemical changes in the compost used for the film exposition were measured. Keywords: biodegradable plastic, polycaprolactone, B-starch, wheat starch, image analysis, biodegradability Journal: Czech Journal of Food Sciences Pages: 232-242 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/292/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/292/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0005.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:292-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Edyta Kordialik-Bogacka Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland Author-Name: Natalia Antczak Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland Title: Prediction of beer foam stability from malt components Abstract: Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-glucan. Kolbach index of malts was also determined. Foam stability of beers produced from these wort batches was measured and the relationship between the foam stability and malt components was sought. The findings showed that the great variation in total and hydrophobic polypeptides as well as β-glucan contents among malt batches did not substantially influence the beer foam stability. None of the studied malt parameters correlated highly with the foam stability. The results showed that it is difficult to predict the foam performance relying on the polypeptides, β-glucan, or polyphenol contents in malt. It seems that the scope for the beer foam stability improvement by the malt selection is not considerable. Keywords: beer, foam stability, malt, polypeptides Journal: Czech Journal of Food Sciences Pages: 243-249 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/225/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/225/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0006.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:225-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Reza Amiri Chayjan Author-Workplace-Name: Department of Agricultural Machinery Engineering and Author-Name: Mahmood Esna-Ashari Author-Workplace-Name: Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Title: Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling Abstract: Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape (black currant). The results showed that the EMC of the grape were more accurately predicted by ANN models than by the empirical models. The heat and entropy of sorption of the grape have separately been predicted by two mathematical models as a function of EMC with desirable coefficient of determination (R2 ≍ 0.99). At the EMC above 7% (d.b.), the heat and entropy of the grape sorption were smoothly decreased, while they were the highest at the moisture content of about 7% (d.b.). Better equations could be developed for the prediction of the heat of sorption and entropy based on the data from the ANN model. Keywords: sorption, thermodynamic, drying, neural network, grape Journal: Czech Journal of Food Sciences Pages: 250-259 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/328/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/328/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0007.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:328-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniela Amidžić Klarić Author-Workplace-Name: Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Author-Name: Ilija Klarić Author-Workplace-Name: Department of Public Health, Brčko, Bosnia and Herzegovina Author-Name: Darko Velić Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology Osijek, Osijek, Croatia Author-Name: Irena Vedrina Dragojević Author-Workplace-Name: Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Title: Evaluation of mineral and heavy metal contents in Croatian blackberry wines Abstract: The mineral and heavy metal contents in 17 commercially available Croatian blackberry wines were determined by FAAS/FAES and GFAAS. The concentrations of potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, cobalt, chromium, and cadmium were between (in mg/l) 924-1507, 11.81-120.10, 86.4-457.1, 183.4-381.2, 0.082-6.273, 0.058-0.767, 1.47-11.53, 0.247-6.645, and (in µg/l) 3.21-11.89, 10.08-15.88, and 0.55-9.9, respectively. A negative correlation was found between the concentrations of macro (Mg) and micro (Fe) minerals. Furthermore, positive correlations were observed between the concentrations of manganese, cadmium, and cobalt that indicated the origin of these elements in the anthropogenic source. Multivariate analyses (PCA/LDA) showed that the distinct patterns of the metal contents in blackberry wines could be identified with quite satisfactory accuracy (sensitivity and specificity) with the subregion of the origin. In regard to the results obtained, Croatian blackberry wines could be considered as safe from the health risk point of view and as a good additional source of the essential nutrients investigated such as manganese, magnesium, and potassium. Keywords: blackberry wine, minerals, heavy metal, multivariate analyses, PCA, LDA Journal: Czech Journal of Food Sciences Pages: 260-267 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/132/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/132/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0008.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:132-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wenna Zhang Author-Workplace-Name: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Workplace-Name: School of Chemical Engineering, Shijiazhuang University, Hebei, P. R. China Author-Name: Jianjun He Author-Workplace-Name: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Qiuhong Pan Author-Workplace-Name: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Fuliang Han Author-Workplace-Name: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Author-Name: Changqing Duan Author-Workplace-Name: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China Title: Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace Abstract: Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%-79% of that in mulberry whole fruit. Thus, mulberry pomace could be a potential anthocyanins source. The anthocyanins in mulberry pomace had an attractive red colour with the chroma at 5.0 and hue angle at 6.8. Five anthocyanins were identified in mulberry pomace, cyanidin-3-glucoside and cyanidin-3-rutinoside being the major anthocyanins. The method of the separation of the two anthocyanins was studied showing that both anthocyanins with purities above 98% could be well separated on Sephadex LH-20 by eluting with 10% ethanol containing 1% of acetic acid after purification with AB-8 macroporous resin. The recovery of the complete process of both anthocyanins was 57.4%. Cyanidin-3-glucoside and cyanidin-3-rutinoside had more attractive colours and strong antioxidant activities and could be used as potential food colourants and antioxidants. Keywords: mulberry pomace, anthocyanins, colour, antioxidant activities, separation Journal: Czech Journal of Food Sciences Pages: 268-276 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/124/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/124/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0009.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:124-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Biljana Damjanović-Vratnica Author-Workplace-Name: Faculty of Metallurgy and Technology, University of Montenegro, Podgorica, Montenegro Author-Name: Tatjana Đakov Author-Workplace-Name: Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia Author-Name: Danijela Šuković Author-Workplace-Name: Center for Ecotoxicological Researches of Montenegro, Podgorica, Montenegro Author-Name: Jovanka Damjanović Author-Workplace-Name: Institute for Public Health Montenegro, Podgorica, Montenegro Title: Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro Abstract: Chemical composition of the essential oil of Eucalyptus globulus Labill., grown in Montenegro, was analysed by gas chromatography-mass spectrometry and its antimicrobial activity was evaluated against 17 microorganisms, including food poisoning and spoilage bacteria and human pathogens.The Eucalyptus essential oil yield was 1.8% (w/w) on the fresh weight basis, whereas the analysis resulted in the identification of a total of 11 constituents, 1.8 cineole (85.8%), α-pinene (7.2%), and β-myrcene (1.5%) being the main components. Other compounds identified in the oil wereβ-pinene, limonene, α-phellandrene, γ-terpinene, linalool, pinocarveol, terpinen-4-ol, and α-terpineol. The results of the antimicrobial activity tests revealed that the essential oil of E. globulus has rather a strong antimicrobial activity, especially against Streptococcus pyogenes, Escherichia coli, Candida albicans, Staphylococcus aureus, Acinetobacter baumannii, and Klebsiella pneumoniae. Minimum inhibitory concentration revealed the lowest activity against Pseudomonas aeruginosa and Salmonela infantis (3.13 mg/ml) while the highest activity was against S. aureus, E. coli, and S. pyogenes (0.09 mg/ml). Keywords: Eucalyptus globulus Labill., eucalyptus essential oil, chemical composition, antimicrobial activity Journal: Czech Journal of Food Sciences Pages: 277-284 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/114/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0010.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:114-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mohammad Bagher HASSANPOURAGHDAM Author-Workplace-Name: Department of Horticultural Sciences, Faculty of Agriculture, University of Maragheh, Maragheh, Iran Author-Name: Amir Behzad AKHGARI Author-Workplace-Name: VTT Technical Research Center of Finland, Espoo, Finland Author-Name: Mohammad Ali AAZAMI Author-Workplace-Name: Department of Horticultural Sciences, Faculty of Agriculture, University of Maragheh, Maragheh, Iran Author-Name: Javid EMARAT-PARDAZ Author-Workplace-Name: Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Tabriz, Tabriz, Iran Title: New menthone type of Mentha pulegium L. volatile oil from northwest Iran Abstract: The constituents of the volatile oil of air-dried aerial parts of Mentha pulegium L. (Lamiaceae) plants wildly growing in Northwest Iran were analysed by GC/MS. 46 components were identified, comprising 96.6% of the essential oil. Monoterpenes (78.9%) were the main class of the identified components followed by a minor proportion of sesqui-terpenes (11%). Oxygenated monoterpenes (75.3%) were the major subclass of volatile oil components with menthone (38.7%), menthol (11.3%), neomenthol (10.5%), and pulegone (6.8%) as major compounds. Sesquiterpene hydrocarbons (10.6%) were the highlighted subclass of 15 carbons sesquiterpenoidal compounds with (E)-caryophyllene (4.9%) and β-cubebene (2.5%) as their principle representatives. Furthermore, menthyl acetate (C12 acetylated monoterpene derived compound) was contained considerable amounts (5.2%) in the essential oil. In total, volatile oil composition of M. pulegium L. plants studied in the present experiment was characterised as a new menthone type with appreciable amounts of menthol and neomenthol, and it could be used as a potential source of these high value monoterpenes in pharmaceutical and food industries. Keywords: Mentha pulegium L., Lamiaceae, volatile oil, monoterpene compounds, menthone, menthol Journal: Czech Journal of Food Sciences Pages: 285-290 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/165/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/165/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0011.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:165-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Isil VAR Author-Workplace-Name: Department of Food Engineering, Agricultural Faculty, Cukurova University, Adana, Turkey Author-Name: Zerrin ERGINKAYA Author-Workplace-Name: Department of Food Engineering, Agricultural Faculty, Cukurova University, Adana, Turkey Author-Name: Bulent KABAK Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey Title: Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species Abstract: A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius. Keywords: ochratoxin A, Aspergillus carbonarius, inhibition, yeast, biocontrol Journal: Czech Journal of Food Sciences Pages: 291-297 Volume: 29 Issue: 3 Year: 2011 DOI: 10.17221/179/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/179/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201103-0012.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:179-2009-CJFS