Template-Type: ReDIF-Article 1.0 Author-Name: Andrej Lebar Author-Workplace-Name: Laboratory for Alternative Technologies, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia Author-Name: Oki Blatnik Author-Workplace-Name: Laboratory for Alternative Technologies, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia Author-Name: Mihael Junkar Author-Workplace-Name: Laboratory for Alternative Technologies, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia Author-Name: Henri Orbanić Author-Workplace-Name: Laboratory for Alternative Technologies, Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia Title: Vibration assisted cutting of Gouda cheese Abstract: The influence of vibrations on the process of cheese cutting applied in order to reduce friction and the cutting force was studied. The forces needed to cut through the cheese samples were measured against the variations of the temperature, cutting speed, and vibration frequency. The hypothesis which induced the research work was that assisting vibrations reduce the cutting forces and make the cutting easier for the user. In the experiments,Goudacheese was used at 10°C and 22°C. The further, a conventional kitchen knife was used with four different cutting speeds from 12.5 mm/s to 75 mm/s and six vibration frequencies from 0 Hz to 150 Hz. The results confirmed the hypothesis presuming that up to 3.4 times lower forces are needed to cut through a cheese sample at 22°C, and 1.55 times lower when cutting cheese samples at 10°C. The results also confirmed the already known facts that the cutting forces increase with increasing cutting velocity, 2-4 times on average with cutting at 75 mm/s instead of 12.5 mm/s. Also, 2.5, times lower cutting forces were measured in cutting the cheese sample at 22°C instead at 10°C. Keywords: forces, friction forces, knife blade Journal: Czech Journal of Food Sciences Pages: 1-8 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/190/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/190/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0001.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:190-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Małgorzata Wronkowska Author-Workplace-Name: Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Author-Name: Maria Soral-Śmietana Author-Workplace-Name: Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Title: Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium - changes in resistant starch content Abstract: The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatical modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The following strains: B. pseudolongum KSI9, B. animalis KS20a1, and B. breve KN14, were chosen. The native starches and their preparations were characterised by their different contents of the RS fraction, which was metabolised during in vitro fermentation for Bifidobacterium growth. The highest decrease in the RS content was observed in the case of native potato and pea starches after 24-h fermentation by Bifidobacterium strains. The RS fraction of the wheat starch preparation was generally a better substrate for the selected bacteria (19-34%) in comparison with the native wheat starch (0-13%). The gelatinisation process of the native starches and their preparations had a negligible effect on the RS fraction utilised as a substrate for stimulating the growth of the Bifidobacterium strains selected. Keywords: starch modification, in vitro fermentation, starch gelanisation Journal: Czech Journal of Food Sciences Pages: 9-14 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/18/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/18/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:18-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marian Urban Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Miloš Beran Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Lubomír Adámek Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Josef Drahorád Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Petr Molík Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Kristina Matušová Author-Workplace-Name: AMR Amaranth, Blansko, Czech Republic Title: Cyclodextrin production from amaranth starch by cyclodextrin glycosyltransferase produced by Paenibacillus macerans CCM 2012 Abstract: Cyclodextrins (CDs) are synthesised by bacterial extracellular enzym cyclodextrin glycosyltransferase (CGTase, E.C. 2.4.1.19) from starch or starch derivatives. The production of α-, β-, and γ-CDs by CGTase from Paenibacillus mace-rans CCM 2012 was studied in regard to the effect of the starch source (amaranth, maize) on the yield of CDs. CGTase was produced by a 3-day sterile cultivation in the laboratory Bench-top fermentor BiostatB under aerobic conditions. CGTase was partially purified by ammonium sulfate precipitation at 60% saturation. Electrophoretic analysis (SDS-PAGE) of the isolated CGTase enzyme was carried out according to the method by Laemmli (1970), the apparent molecular weight was in the range from 105 kDa to 114 kDa. All the commercially important α-, β-, and γ-CDs were detected chromatographically after the hydrolysis of the maize and amaranth (Amaranthus cruentus) starches with the isolated enzyme. The amaranth starch appears to be an excellent substrate for CDs production because of the high dispersibility, high starch-granule susceptibility to amylases, and the exceptionally high amylopectin content. Keywords: Amaranthus craentus, CGTase enzyme, starch substrates, transglycosylation reactions Journal: Czech Journal of Food Sciences Pages: 15-20 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/226/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/226/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:226-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stanisław Kowalski Author-Workplace-Name: Department of Carbohydrate Technology and Author-Name: Marcin Lukasiewicz Author-Workplace-Name: Department of Carbohydrate Technology and Author-Name: Szczepan Bednarz Author-Workplace-Name: Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, University of Agricultural Krakow, Krakow, Poland Author-Name: Marzena Panuś Author-Workplace-Name: Department of Carbohydrate Technology and Title: Diastase number changes during thermaland microwave processing of honey Abstract: The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from Polish local market. Microwave processes were compared to the conventional ones. In the case of conventional conditions, the constant rate of diastase enzyme inactivation was estimated using the first order kinetics. In the case of microwave heated samples, it was impossible to establish the rate constant; however, the investigation proved the suitability of such kind of processing for short-term thermal treatment of honey. Keywords: honey, microwave, enzymes, heating Journal: Czech Journal of Food Sciences Pages: 21-26 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/123/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/123/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:123-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alexandr Mikyška Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Vratislav Psota Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Miloš Hrabák Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Title: Brewing trials with spring and winter barley varieties Abstract: The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The varieties included in the trial were selected based on the starch granule size distribution determined previously. A significant effect of the varieties on the saccharification time of both mashes was determined. The highest saccharification rate in brews was achieved with the variety Jersey; the saccharification time of the 1st and 2nd mash with the variety Tiffany was markedly longer. The varieties with a greater fraction of large starch granules (Tiffany and Luxor) exhibited a higher haze with sweet wort as well as hopped wort compared to the varieties with a low fraction of large starch granules (Jersey and Tolar). The effect on the lautering time was not demonstrated. Pronounced varietal differences were determined in the extract balance of the brewing process. The varieties Tiffany andLuxor exhibited significantly lower extract yields. The malts from these varieties had lower laboratory extracts and higher extract losses in spent grains. The effect of the variety on the sacharide composition in hopped wort was confirmed. The proportion of fermentable saccharides in hopped wort extract rose from the variety Tiffany (66.9%) to the varietyJersey (83.6%). A significant difference in the final attenuation was also determined (76% in beers prepared from the varieties Tiffany andLuxor compared to 81.5% from theJersey variety). Keywords: Hordeum vulgare L., saccharification, saccharide composition, beer Journal: Czech Journal of Food Sciences Pages: 27-34 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/145/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/145/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:145-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sharaf S. Omar Author-Workplace-Name: Department of Nutrition and Food Processing, Al-Balqa Applied University, Salt, Jordan Author-Name: Ziad A. Abdullah Author-Workplace-Name: Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan Author-Name: Mohammad A. Humeid Author-Workplace-Name: Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan Author-Name: Mohammad I. Yamani Author-Workplace-Name: Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan Title: Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) Abstract: Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. The cold point of the canned MB was found to be in the geometric centre of the can. Canning of MB was conducted using three time/temperature combinations at the centre (80°C/5 min, 85°C/4 min, and 90°C/3 min). It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests, and sensory evaluation. Based on Bacillus coagulans, that may grow and cause flat sour spoilage of canned MB, the sterilisation value (F100) was estimated of the whole heat-process from the filling till cooling to about 70°C. Keywords: Solanum melongena L., eggplant dip, thermal processing, microbial quality, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 35-44 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/62/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/62/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:62-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hrvoje Sarajlija Author-Workplace-Name: Forensic Science Centre "Ivan Vučetić", Croatian Ministry of the Interior, Zagreb, Croatia Author-Name: Nikolina Čukelj Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Dubravka Novotni Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Gordan Mršić Author-Workplace-Name: Forensic Science Centre "Ivan Vučetić", Croatian Ministry of the Interior, Zagreb, Croatia Author-Name: Mladen Brnčić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Duška Ćurić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Title: Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method Abstract: Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In this work, specific steps in flaxseed preparation for lignan secoisolariciresinol analysis by gas chromatography-mass spectrometry method were examined. Ethanol extraction of lignan from defatted and non-defatted flaxseed before acid hydrolysis yielded significantly lower concentrations (5172 ± 49 μg/g; 5159 ± 83 μg/g, respectively), when compared to the direct acid hydrolysis (8566 ± 169 μg/g; 8571 ± 192 μg/g, respectively). In the analysed samples of defatted and dried flaxseed, no significant difference in lignan content was observed when compared to non-defatted flaxseed samples. Keywords: defatting, extraction, GC/MS, hydrolysis, lignans Journal: Czech Journal of Food Sciences Pages: 45-52 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/107/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/107/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:107-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Karolina Miśkiewicz Author-Workplace-Name: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland Author-Name: Ewa Nebesny Author-Workplace-Name: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland Author-Name: Joanna Oracz Author-Workplace-Name: Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland Title: Formation of acrylamide during baking of shortcrust cookies derived from various flours Abstract: Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznańflour and flours from spelt-wheat, rice, chickpea, and Amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheatPoznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest. Keywords: acrylamide, asparagine, reducing sugars, shortcrust cookies, flours Journal: Czech Journal of Food Sciences Pages: 53-56 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/287/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/287/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:287-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Waqar A. Khan Author-Workplace-Name: Food, Agriculture and Environmental Chemistry and 3Department of Chemistry, University of Glasgow, Glasgow, UK Author-Name: H.J. Duncan Author-Workplace-Name: Food, Agriculture and Environmental Chemistry and 3Department of Chemistry, University of Glasgow, Glasgow, UK Author-Name: Ahmad K. Baloch Author-Workplace-Name: Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan Author-Name: Geraldine McGowan Title: Methodology development for routine estimation of chlorpropham in commercial potato stores Abstract: Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout suppressant from a large number of potato samples supplied from commercial stores demanding quick analysis. Chlorpropham is extracted completely from potato tubers by intelligent reflux extraction followed by quantification using GC-FID (Gas Chromatography-Flame Ionization Detector) equipment. In this article, the performance of the technique is compared with the lengthy extraction/cleanup process, and the results are validated as per one-way analysis of variance. The recommended technique is found to offer rapid, accurate, and reliable analytical results with ease in handling a large number of samples constituting a wide range of residual chlorpropham levels often found in a complex structural commercial potato stores. Keywords: chlorpropham, sprout suppressant, anti-sprout, soxhlet extraction, potato Journal: Czech Journal of Food Sciences Pages: 67-73 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/329/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/329/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:329-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Florentina Cañada-Cañada Author-Workplace-Name: Department of Analytical Chemistry, University of Extremadura, Badajoz, Spain Author-Name: Anunciacion Espinosa-Mansilla Author-Workplace-Name: Department of Analytical Chemistry, University of Extremadura, Badajoz, Spain Author-Name: Ana Jiménez Girón Author-Workplace-Name: Department of Analytical Chemistry, University of Extremadura, Badajoz, Spain Author-Name: Arsenio Muñoz de la Peña Author-Workplace-Name: Department of Analytical Chemistry, University of Extremadura, Badajoz, Spain Title: Simultaneous determination of the residues of fourteen quinolones and fluoroquinolones in fish samples using liquid chromatography with photometric and fluorescence detection Abstract: A chromatographic method is described for assaying fourteen quinolones and fluoroquinolones (pipemidic acid, marbofloxacin, norfloxacin, ciprofloxacin, danofloxacin, lomefloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid, nalidixic acid, flumequine, and pyromidic acid) in fish samples. The samples were extracted with m-phosphoric acid/acetonitrile mixture (75:25, v/v), purified, and preconcentrated on ENV + Isolute cartridges. The determination was achieved by liquid chromatography using C18 analytical column. A mobile phase composed of mixtures of methanol-acetonitrile-10mM citrate buffer at pH 4.5, delivered under optimum gradient program, at a flow rate of 1.5 ml/min, allows accomplishing the chromatographic separation in 26 minutes. For the detection were used serial UV-visible diode-array at 280 nm and 254 nm and fluorescence detection at excitation wavelength/emission wavelength: 280/450, 280/495, and 280/405 nm. The detection and quantification limits were between 0.2-9.5and 0.7-32 µg/kg, respectively. The procedure was applied to the analysis of spiked salmon samples at two different concentration levels (50 µg/k and 100 µg/kg). Mean recoveries of fluoroquinolones from the salmon samples ranged from 50% to 102%, depending on the analyte. Keywords: chromatographic method, UV detectecton, salmon Journal: Czech Journal of Food Sciences Pages: 74-82 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/12/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/12/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:12-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Gelbíčová Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic Author-Workplace-Name: Faculty of Science, Masaryk University Brno, Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic Author-Workplace-Name: University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Outdoor environment as a source of Listeria monocytogenes in food chain Abstract: We monitored the presence of Listeria monocytogenes in environmental sources and to evaluate the phenotypic and molecular characteristics of the isolates recovered. L. monocytogenes was isolated in 12 (11.2%) of the 107 samples from the wild, farm environment, and vegetation. Most isolates (83.3%) were of serotype 1/2a and the remainder (2) were of serotype 4b. All 12 isolates were susceptible to the whole range of antimicrobials tested. These12 strains were carriers of the virulence genes prfA, hlyA, actA, plcA, plcB, inlA, inlB, inlC, and inlJ. The detection of the inlA gene in 4 (33.3%) of 12 strains using the PCR-RFLP suggests the potential of some of these strains to penetrate into epithelial cells of the intestinal barrier. Macrorestriction analysis also confirmed clonal identity of some environmental isolates with food and human isolates. These results indicate that the external environment is a source of potentially pathogenic strains of L. monocytogenes. Keywords: virulence, listeria, antimicrobial resistance, restriction fragment length polymorphism, pulsed-field gel electrophoresis (PFGE) Journal: Czech Journal of Food Sciences Pages: 83-88 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/7/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:7-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kateřina Solichová 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: Ivana Složilová 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: Iva Jebavá 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: Barbora Uhrová 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: Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii Abstract: The antilisterial activity of E. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent L. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance - the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2-12, and still active after eight-week long storage at 6°C and -20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of E. mundtii 1282 strain, when it was at the stationary phase of its growth. E. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4-6, at the cultivation temperature 12-45°C, and in BHI broth with 1-6% (w/w) NaCl. Keywords: Enterococcus, enterocin-like substance, Listeria monocytogenes, persistent Journal: Czech Journal of Food Sciences Pages: 89-97 Volume: 30 Issue: 1 Year: 2012 DOI: 10.17221/278/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/278/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201201-0012.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:1:id:278-2010-CJFS