Template-Type: ReDIF-Article 1.0
Author-Name: Sabina Purkrtová
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jana Babulíková
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Renáta Karpíšková
Author-Workplace-Name: National Institute of Public Health Prague, Brno, 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: Antimicrobial factors effects on biofilm formation in Staphylococcus aureus
Abstract: We determined the disinfectant effects of benzalkonium chloride (BC) and Savo (SV), a chlorine compound, on the biofilm and planktonic cells in 23 strains S. aureus mainly food isolates. The biofilm formation was performed in a model system using microtiter polystyrene plates COSTAR 3797 in trypton-soy broth with 1% glucose at 30°C. Benzalkonium chloride (BC) at 125 mg/l, applied directly on 24 h old biofilm, was able to remove the biofilm matrix in 21 strains, and to stop the reproduction of the biofilm cells in 23 strains. BC at the concentration of 125 mg/l was lethal to planktonic cells, coincubated for 24 h or treated for 10 minutes. None of the strains studied was able to grow in SV at 1X recommended concentration, while the safety lethal concentration for planktonic cells treated for 10 min was 4X. The application of 4X concentration SV into the 24 h old suspension removed the biofilm matrix in all strains and devitalised the biofilm cells in 10 strains and inhibited the viability in 13 strains by 70%.
Keywords: Staphylococcus aureus, biofilm, planktonic cells, disinfectants, benzalkonium chloride, Savo
Journal: Czech Journal of Food Sciences
Pages: S1-S10
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/319/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/319/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:319-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: František Šišák
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Hana Havlíčková
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Ján Matiašovic
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Renata Karpíšková
Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic
Title: Serological and bacteriological evaluation of Salmonella status in swine herds
Abstract: The sera from 690 slaughtered fattening pigs from 15 farrow-to-finish swine herds (12 herds of unknown Salmonella status, 3 herds known as latently infected) in the Czech Republic were examined for Salmonella antibodies in a cross sectional study using an ELISA test. Salmonella seroprevalence ranging from 0% to 20% was found in 14 herds. Seroprevalence of 73.9 was found in 1 herd with previously unknown Salmonella status. A longitudinal study of the three previously identified latently infected herds found seroprevalence ranging from 23.9% to 83.4% in sows after farrowing. Salmonella findings from faeces in the farrowing sections ranged between 1.8 and 24.5, and in the environmental samples between 0 and 25. In weaned piglets, Salmonella findings from faeces ranged from 6.3 to 48.0, and in environmental samples from 0 to 90%. The most prevalent serotypes were S. Derby (56.8) and S. Typhimurium, phage type DT104 (18.5). The seroprevalence comparison in sows and slaughtered fattening pigs revealed variations in the course of Salmonella infection in swine herds.
Keywords: Salmonella seroprevalence, latent infection, swine herds, food safety
Journal: Czech Journal of Food Sciences
Pages: S102-S108
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/311/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/311/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:311-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marcela Pejchalová
Author-Workplace-Name: Department of Biological and Biochemical Sciences and
Author-Name: Petra Hanzalová
Author-Workplace-Name: Department of Biological and Biochemical Sciences and
Author-Name: Radovan Metelka
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Author-Name: Jarmila Vytřasová
Author-Workplace-Name: Department of Biological and Biochemical Sciences and
Title: Could the miraculous springs in the Pardubice region be used as drinking water sources?
Abstract: Selected springs in the Pardubice Region were repeatedly examined for analytical and microbiological indicators. Microbiological analyses included the determination of intestinal enterococci, coliform bacteria, E. coli, and the number of colonies cultivated at temperature form 22°C to 36°C. The analyses were carried out according to the relevant CSN ISO norms using the membrane filtration technique and also the alternative cultivation method Colilert®/Quanti-Tray 2000® quantification method using the defined substrate technology. Out of 11 wells and springs examined, only two satisfied the requirements for potable water with all indicators observed.
Keywords: coliform bacteria, E. coli, membrane filtration, Colilert® , potable water
Journal: Czech Journal of Food Sciences
Pages: S109-S114
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/304/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/304/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:304-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marcela Vyletělová
Author-Workplace-Name: Agriresearch Rapotín Ltd., Vikýřovice, Czech Republic
Author-Name: Hana Vlková
Author-Workplace-Name: Research Institute for Cattle Breeding Ltd., Vikýřovice, Czech Republic
Author-Name: Ivan Manga
Author-Workplace-Name: Agriresearch Rapotín Ltd., Vikýřovice, Czech Republic
Author-Workplace-Name: Research Institute for Cattle Breeding Ltd., Vikýřovice, Czech Republic
Title: Occurrence and characteristics of methicillin resistant Staphylococcus aureus and methicillin resistant coagulase-negative staphylococci in raw milk manufacturing
Abstract: For monitoring the occurrence of MRSA (methicillin resistant Staphylococcus aureus) and MR-CNS (methicillin resistant coagulase-negative staphylococci), cow's, goat's, and sheep's milks (bulk milks and individual samples) were investigated. Human nasal and throat swabs of the farm staff and nasal swabs of animals were also investigated as well. In total 1729 samples were examined and 634 strains were isolated by means of the cultivation method and used in this study. Generic identification of the staphylococci isolates was done performed by biochemical tests and all S. aureus and CNS isolates were checked by the PCR method for the presence of mecA gene which is responsible for methicillin resistance. The presence of the staphylococcal cassette chromosome mec (SCCmec), Panton-Valentine leukocidin (pvl) and genes encoding toxic shock syndrome toxin (tst) was detected in all strains confirmed as MRSA. The species were also examined for antimicrobial susceptibility by using disk diffusion method with antibiotic disks. S. aureus was the most frequently identified species from the samples tested (n = 557; 32.2%), followed by S. haemolyticus (n = 32; 1.9%), S. chromogenes (n = 24; 1.4%), S. epidermidis (n = 20; 1.2%), and S. caprae (n = 1; 0.16%). Among the resistant staphylococci (n = 49), S. aureus (n = 25; 51%) was found the most frequently, followed by S. epidermidis (n = 17; 34.7%), S. chromogenes (n = 6; 12.2%), and S. haemolyticus (n = 1; 2%). The resistant Staphyloccocus sp. occurred mainly in cow's milk (MRSA, S. epidermidis, S. chromogenes, S. haemolyticus) and in animal's swabs (S. epidermidis). One MRSA was also found in goat's milk and one was isolated from human swab. No resistant strains were found in sheep's milk. The negative results of the analysed genes presence (pvl, tst) were identical with all MRSA tested. The staphylococcal cassette chromosome mec (SCCmec) was classified as type IV or V.
Keywords: Staphylococcus, bulk milk, cow, sheep, goat
Journal: Czech Journal of Food Sciences
Pages: S11-S16
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/4443-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4443-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:4443-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Zora Šťástková
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Renáta Karpíšková
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic
Author-Name: Kateřina Koukalová
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Kateřina Bogdanovičová
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products
Abstract: Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to fatal sepsis. Toxigenic strains of S. aureus are currently among the leading causes of food-borne intoxication (staphylococcal enterotoxicosis). Food contamination sources can be humans, raw materials, environment, technological equipment, etc. The identification of the origin of S. aureus would be helpful in the detection of the sources and routes of contamination. The aim of our study was to determine the probable origin of the selected S. aureus isolates coming from retail meat products intended for direct consumption with the use of phenotypic and genotypic methods. A set of 45 S. aureus isolates producing staphylococcal enterotoxins (SEs) with the potential to cause food-borne intoxication were selected for the study. These isolates were producers of the following enterotoxins: SEA (n = 10), SEB (n = 8), SEC (n = 10), SED (n = 7), SEH (n = 9), and SEB along with SED (n = 1). The phenotypic method used was based on the assessment of the growth on crystal violet agar (CV agar). A PCR-based genotypic method enabled the screening of the isolates for the sak gene encoding the enzyme staphylokinase typically found in human S. aureus isolates. As can be inferred from the type of growth on CV agar and the presence of the sak gene, all the isolates analysed were probably of human origin. These results confirm that humans are a major source of the bacteria S. aureus in both the food industry and retail sale of food products.
Keywords: SA 442, origin, staphylococcal enterotoxins, staphylokinase, crystal violet agar, phenotype, food
Journal: Czech Journal of Food Sciences
Pages: S17-S22
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/270/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/270/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:270-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ľubomír Valík
Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Alžbeta Medveďová
Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Author-Name: Denisa Liptáková
Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Title: Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Abstract: A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevailing during artisanal ewes' lump cheese production. Both the temperature and initial volume of the culture had a dramatic effect on the behaviour of the S. aureus strain under study. Depending on the conditions, the growth, reaching maximal population density (Nmax) and a strong inhibition of S. aureus were observed. Regression analysis of the results enabled us to explain the relationships between the parameters such as the growth or inhibition rate, lag phase and Nmax-N0 and the temperature and initial culture density on the other hand. The surface methodology enabled to show that the rate of S. aureus inhibition (rinh) was affected by the temperature and volume of LAB inoculum following the equation: rinh =-0.1302 + 0.02325 × T - 0.000975 × T 2 - 0.00001 × T 2 × V 02 (R = 0.965). The fact that S. aureus increased in number mostly only by about 1 log and did not reach 106 CFU/ml during our model experiments was the most useful for good manufacturing practice. The knowledge obtained in this study concerned with the quantitative behaviour of S. aureus including the information on the inhibition at the selected environmental factors (temperature, inoculum size, and pH) is essential for the improvement of the fermentation process, quality and safety of artisanal ewes' cheese production used as a raw material for industrial Bryndza cheese production.
Keywords: Staphylococcus aureus, lactic acid bacteria, growth competition, surface methodology
Journal: Czech Journal of Food Sciences
Pages: S23-S29
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/264/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/264/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:264-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Šárka HORÁČKOVÁ
Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Kateřina ŽALUDOVÁ
Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Milada PLOCKOVÁ
Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
Abstract: The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidophilus CCDM 151; L. casei CCDM 198; L. rhamnosus CCDM 150, and L. fermentum ST 68) in conditions simulating those in the gastrointestinal tract as compared to the commercial probiotic strain Lactobacillus casei LAFTI L-26. The growth of lactobacilli decreased both after 2 h and 4 h incubation in MRS media with increasing concentration of bile salt but all lactobacilli had the ability to adapt in the environment of bile salt. Great differences in viability were detected between the isolated cells in the stomach simulating conditions. L. casei LAFTI L-26 and L. acidophilus CCDM 151 were most stable, L. rhamnosus CCDM 150 did not survive under these conditions. Milk revealed a strong protective influence on the viability of all lactobacilli in the stomach simulating conditions. The conditions existing in the small intestine did not influence the cell viability. Differences in autoaggregation were also observed.
Keywords: probiotic, Lactobacillus, bile tolerance, pH tolerance, autoaggregation
Journal: Czech Journal of Food Sciences
Pages: S30-S35
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/283/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/283/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:283-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Alexandra Šalaková
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Jiřina Bártová
Author-Workplace-Name: Institute of Dental Research, Prague, Czech Republic
Author-Name: Jan Drbohlav
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Petr Roubal
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Title: Contribution to the immunomodulatory characteristics of probiotic bacteria
Abstract: We monitored the impact of selected probiotic strains on the human immune system. 13 strains of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus helveticus, Enterococcus faecium, Streptococcus thermophilus, and Propionibacterium freudenreichii subsp. shermanii), used in the production of functional foods, were tested from the point of view of their ability to stimulate a range of cytokines. The selected cytokines have regulatory properties; they affect the progression of inflammation and the inhibition of inflammatory response, and they play a role in humoral immunity, allergies, and cell-mediated immunity. The tested strains showed a specific interaction with the immune system. It was found that the P. freudenreichii strain showed significant levels of IFN gamma cytokine.
Keywords: Lactobacillus acidophilus, Lactobacillus helveticus, Enterococcus faecium, Streptococcus thermophilus, Propionibacterium freudenreichii subsp. shermanii, immunomodulation
Journal: Czech Journal of Food Sciences
Pages: S36-S41
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/303/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/303/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:303-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Irena NĚMEČKOVÁ
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Hedvika DRAGOUNOVÁ
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Marta PECHAČOVÁ
Author-Workplace-Name: MILCOM Company Limited, Prague, Czech Republic
Author-Name: Jana RYSOVÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Petr ROUBAL
Author-Workplace-Name: MILCOM Company Limited, Prague, Czech Republic
Title: Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
Abstract: People suffering from lactose intolerance, cow's milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers' basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.
Keywords: non-dairy probiotic foods, growth curves, acidification curves, phenylketonuria diet, low-protein diet
Journal: Czech Journal of Food Sciences
Pages: S42-S48
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/282/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/282/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:282-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Gabriela KUNOVÁ
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Vojtěch RADA
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: Ivana LISOVÁ
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Šárka ROČKOVÁ
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: Eva VLKOVÁ
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
Title: In vitro fermentability of prebiotic oligosaccharides by lactobacilli
Abstract: Twelve strains of lactobacilli were tested for their growth and ability to utilise six prebiotics (pure substances and commercially available prebiotics) as a sole carbon source. All strains showed a considerable growth on all prebiotics tested. Inulin was the best carbohydrate source for lactobacilli, followed by lactulose and raffinose. A massive increase of viable cells on commercial prebiotic mixtures (Vivinal, Oligomate 55, and Orafti P95) was also observed. Lysozyme susceptibility was assayed in 13 strains of lactobacilli. Eight out of 13 strains were completely resistant to the lysozyme concentration of 400 µg/ml, in the rest of the strains a slight delay of the exponential phase of the growth curves was observed. Lactobacilli tolerated lysozyme well and were able to utilise all prebiotics.
Keywords: prebiotics utilisation, lactobacilli, fructooligosaccharides, galactooligosaccharides, lysozyme susceptibility
Journal: Czech Journal of Food Sciences
Pages: S49-S54
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/306/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/306/2011-CJFS.html
File-Format: text/html
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Template-Type: ReDIF-Article 1.0
Author-Name: Irena NĚMEČKOVÁ
Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic
Author-Name: Kateřina SOLICHOVÁ
Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic
Author-Name: Petr ROUBAL
Author-Workplace-Name: MILCOM Company Limited, Prague, Czech Republic
Author-Name: Barbora UHROVÁ
Author-Workplace-Name: MILCOM Company Limited, Prague, Czech Republic
Author-Name: Eva ŠVIRÁKOVÁ
Author-Workplace-Name: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic
Title: Methods for detection of Bacillus sp., B. cereus, and B. licheniformis in raw milk
Abstract: Totally 75 raw milk samples were analysed with the methods employing the media compared - MYPA, PEMBA, BrillianceTM Bacillus cereus agar, and HiCrome Bacillus agar. The reference method with MYPA seems to be the most suitable for dairy plants laboratories because there is only low risk of mistaken identity. However, the samples containing miscellaneous micro-flora should be heat-inactivated before plating. Both positive and negative strains (totally 132) were isolated. Twelve strains, which could cause problems in the evaluation of the plates, were selected and identified by phenotyping and by PCR methods for Bacillus sp., B. cereus, and B. licheniformis. The PCR methods differed in their selectivity within particular bacilli group, within genera Bacillus, and within raw milk microflora.
Keywords: cultivation method, chromogenic medium, genera-specific PCR, species-specific PCR
Journal: Czech Journal of Food Sciences
Pages: S55-S60
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/313/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/313/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:313-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Anna Hudecová
Author-Workplace-Name: Department of Nutrition and Food Assessment and
Author-Name: Ľubomír Valík
Author-Workplace-Name: Department of Nutrition and Food Assessment and
Author-Name: Denisa Liptáková
Author-Workplace-Name: Department of Nutrition and Food Assessment and
Author-Name: Jana Pelikánová
Author-Workplace-Name: Department of Nutrition and Food Assessment and
Author-Name: Michal Čižniar
Author-Workplace-Name: Department of Information Engineering and Process Control, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Title: Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Abstract: The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: Tmin = -3°C, Topt = 27.6°C, and Tmax = 35.4°C and optimal colony growth rate µopt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of L. rhamnosus GG and L. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.
Keywords: Geotrichum candidum, surface growth, CTMI model, lactic acid bacteria
Journal: Czech Journal of Food Sciences
Pages: S61-S68
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/265/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/265/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:265-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dana Hrubošová-Hrmová
Author-Workplace-Name: Department of Analytical Chemistry and
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: Petra Moťková
Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Title: Effect of selected fungicides on the Fusarium growth and toxins production
Abstract: We examine the effects of selected fungicides on the Fusarium growth and toxins production especially of DON and T-2 toxins. Appropriate nutritive media were prepared containing different concentrations of the fungicides tested (Horizon 250 EW and Falcon 460 EC), inoculated with Fusarium moulds, and incubated under various conditions. The extraction of Fusarium toxins and their determination were carried out after the incubation using Agra Quant®Deoxynivalenol Test kit and Agra Quant® T-2 toxin Test kit. The results indicated a considerable variability of the individual strains in the formation of toxins. The strains of Fusarium graminearum CCM F-683 and Fusarium spp. (isolated from wheat) produced large quantities of both DON and T-2 toxins. Fusarium poae CCM F-584 and Fusarium sporotrichioides CCM F-352 always produced larger quantities of only T-2 toxin in the given nutrient media. The experiment showed that the use of lower concentrations of fungicides resulted in an increased production of the monitored mycotoxins. The presence of Tri5 gene in the tested Fusarium strains, coding trichodiene synthase, was confirmed by polymerase chain reaction. The enzyme - trichodiene synthase - catalyses the isomerisation and cyclisation of farnesyl phosphate to trichodiene, the first step in the biosynthetic pathway of trichothecenes.
Keywords: genus Fusarium, mycotoxin, deoxynivalenol, T-2 toxin, fungicide, PCR
Journal: Czech Journal of Food Sciences
Pages: S69-S75
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/268/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/268/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:268-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Petra MOŤKOVÁ
Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Author-Name: Jarmila VYTŘASOVÁ
Author-Workplace-Name: Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
Title: Comparison of methods for isolating fungal DNA
Abstract: In this study methods of fungal DNA isolation were optimised and compared. The aim of the isolation processes was to obtain DNA of sufficient quality and quantity necessary for its amplification, as most detection techniques require DNA amplification before the proper DNA detection itself. For this purpose, classic methods of DNA extraction were compared and optimised while isolations using commercial kits were also done. The methods were evaluated from several perspectives, with focus especially laid on the isolated DNA not contain PCR inhibitors which would prevent DNA amplification, thus inhibiting the detection itself. For optimising the individual methods, collection strains of the genus Aspergillus were used. After the evaluation, two most suitable methods were selected and chosen for isolating potentially aflatoxigenic moulds taken from food samples. These methods were the commercially supplied kit for isolating DNA from plant leaves from Sigma and a classic method according Cenis in combination with the cell wall disruption by means of liquid nitrogen.
Keywords: fungal DNA, DNA isolation, PCR, Aspergillus
Journal: Czech Journal of Food Sciences
Pages: S76-S85
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/266/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/266/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:266-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Hana Havránková
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague-Ruzyně, 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
Author-Name: Jaroslava Ovesná
Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague-Ruzyně, Czech Republic
Title: Genetic determinants of mycotoxin synthesis in genus Fusarium 
Abstract: The fungi of the genus Fusarium occur worldwide mainly on cereal grains. They are considered to be not only plant-pathogenic, but also the producers of secondary metabolites - mycotoxins. In our study, we focused on the analysis by Q-PCR of two genes expression - Tri4, Tri10 - involved in the production of Fusarium mycotoxin deoxynivalenol. Reference genes β-tub and UBC were found to be suitable for the expression level normalisation using the program geNorm. The level of expression of the target genes was analysed on four isolates of Fusarium graminearum grown in vitro. In all four isolates, Tri10 gene expression level was lower than that of Tri4 gene expression.
Keywords: Fusarium, trichothecene biosynthesis, Tri4, Tri10, real-time PCR, geNorm
Journal: Czech Journal of Food Sciences
Pages: S86-S93
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/314/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/314/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:314-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Lucie Pavlátová
Author-Workplace-Name: Department of Molecular Biology,
Author-Name: David Novotný
Author-Workplace-Name: Department of Mycology and
Author-Name: Jan Hodek
Author-Workplace-Name: Department of Molecular Biology,
Author-Name: Jana Chrpová
Author-Name: Jaroslava Ovesná
Author-Workplace-Name: Department of Molecular Biology,
Title: Utilization of DNA microarrays for detection and identification of selected Fusarium species from the Czech Republic
Abstract: Fusarium is a serious phytopathogenic fungal genus with producting of many kinds of highly toxic secondary metabolites - mycotoxins. The consumption of Fusarium contaminated food and feed can cause dangerous mycotoxicoses both in humans and animals, therefore the detection of a wider range of Fusarium species in the samples of crops is very important. The aim of our work was to test the reliability of detection and identification of three Fusarium species in infected wheat grains by DNA microarrays versus classical mycological methods and by specific PCR. The in-house DNA microarrays for the detection and identification of the selected Fusarium species by using oligonucleotides probes were prepared. For hybridisation on DNA microarrays fluorescent labelled PCR products were used of part of the translation elongation factor 1 alpha. The conditions of hybridisation were optimised on fungal template DNA. The method of DNA microarrays was verified on artificially infected samples of wheat and tested on unknown infected wheat samples with simultaneous analysis by classical mycological methods and by specific PCR.
Keywords: DNA microarrays, fluorescent labelling, Fusarium, oligonucleotide probe, PCR
Journal: Czech Journal of Food Sciences
Pages: S93-S101
Volume: 29
Issue: SpecialIssue
Year: 2011
DOI: 10.17221/307/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/307/2011-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201110-0016.txt
Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:SpecialIssue:id:307-2011-CJFS