Template-Type: ReDIF-Article 1.0 Author-Name: Jana Tománková Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Gabriela Bořilová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Iva Steinhauserová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Leo Gallas Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Title: Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere Abstract: The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O2, 30% CO2, and 70% argon, 30% CO2) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7 and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8th day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA. Keywords: VOCs, gas chromatography/mass spectrometry, argon atmosphere Journal: Czech Journal of Food Sciences Pages: 395-403 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/408/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/408/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0001.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:408-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jerzy STANGIERSKI Author-Workplace-Name: Department of Food Quality Management and Author-Name: Ryszard REZLER Author-Workplace-Name: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland Author-Name: Hanna Maria BARANOWSKA Author-Workplace-Name: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland Author-Name: Stefan POLISZKO Author-Workplace-Name: Department of Physics, Faculty of Food Science and Technology, Poznan University of Life Sciences, Poznan, Poland Title: Effect of enzymatic modification on chicken surimi Abstract: The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed. Surimi samples were supplemented with 0.3 g/100 g MTG and incubated maximally for about 7 h at the temperature of 15°C. The greatest changes of the chicken surimi properties were observed during the initial period, i.e. during 3 h of proteins incubation with MTG. Surimi modification with transglutaminase increased the equilibrium water activity in comparison with the value obtained for the control sample. At the same time, the mean diffusion coefficient in the enzymatically modified poultry surimi sample reached the value nearly twice higher than in the control sample. Keywords: transglutaminase, texture, rheology, NMR, water activity Journal: Czech Journal of Food Sciences Pages: 404-411 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/451/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/451/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:451-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dalma Radványi Author-Workplace-Name: Department of Food Preservation and Author-Name: Réka Juhász Author-Workplace-Name: Department of Food Preservation and Author-Name: Csaba Németh Author-Workplace-Name: Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Author-Name: Ágnes Suhajda Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Csaba Balla Author-Workplace-Name: Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Author-Name: József Barta Author-Workplace-Name: Department of Food Preservation and Title: Evaluation of the stability of whipped egg white Abstract: An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners. The egg white was produced in the following forms: raw liquid egg white, pasteurised liquid egg white, liquid egg white treated at 55°C for 24 h, and spray-dried egg white powder. Three different sweeteners were used: sucrose, fructose-glucose syrup, and fructo-oligosaccharide syrup. The storage stability, firmness, adhesiveness based on the texture profile analysis, and organoleptic properties of the foams were evaluated. The flow curves of raw materials were also determined by means of a rotational viscometer. The results indicated that sucrose among the sweeteners and egg white powder among the egg white products are the most suitable for producing egg white foam and enhancing its stability. However, liquid egg white heat treated at low temperature also proved to be an appropriate choice for making stable egg white foams for the confectionery industry. Keywords: egg white foam, heat treatment, foam stability, texture, rheology Journal: Czech Journal of Food Sciences Pages: 412-420 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/258/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:258-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdalena Olszewska Author-Workplace-Name: Chair of Industrial and Food Microbiology and Author-Name: Bogusław Staniewski Author-Workplace-Name: Chair of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Łucja Łaniewska-Trokenheim Author-Workplace-Name: Chair of Industrial and Food Microbiology and Title: Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques Abstract: Great interest in functional products containing bacterial strains displaying health-promoting properties is expressed worldwide and is as a result connected with a demand for developing new probiotic-based products, especially those containing bifidobacteria. The Bifidobacterium strains play a key role in gastrointestinal homeostasis, providing many health-related attributes, but as fastidious microorganisms require specific conditions (e.g. anaerobic environment, neutral pH) to survive in the long-term at the needed level above 106 cfu/g. In consequence, not every food product guarantees optimal maintenance of Bifidobacterium viability. From this point of view, the objective of the study was to examine the survival of Bifidobacterium lactis strain in butter during long-term refrigerated storage. Two enumeration techniques: microscopic LIVE/DEAD® and plating were compared by monitoring bifidobacterial counts for 4 weeks. The plate method was characterised by underestimation of the cell counts in relation to the results evaluated microscopically. However, the good survival exhibited by B. lactis was found with both techniques. Moreover, the microscopic LIVE/DEAD® method permitted to trace delicate changes in the viable/non-viable bifidobacterial population at the single-cell level. Keywords: Bifidobacterium sp., survival, food products, LIVE/DEAD® method, plate count method Journal: Czech Journal of Food Sciences Pages: 421-428 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/330/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/330/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:330-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jan Karas Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Taťána Hofmanová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Solvent retention capacity for different wheats and flours evaluation Abstract: The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities. Keywords: commercial wheat, wheat variety, composite flour, SRC, Tukey's test Journal: Czech Journal of Food Sciences Pages: 429-437 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/386/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/386/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:386-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Emanuel Šucman Author-Workplace-Name: Institute of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jiří Bednář Author-Workplace-Name: Institute of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Determination of fluoride in plant material using microwave induced oxygen combustion Abstract: Fluorine is essential in human and/or animal nutrition, thus it is important to know its concentration in a diet. One of the important sources of fluorine for humans is tea, containing relatively high amounts of this trace element. A method for fluoride determination in various kinds of tea using microwave supported sample preparation in a high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode were described. The parameters of the microwave device for such combustion procedure were checked and optimised in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard addition was chosen. The Nernstian slope of the fluoride ion-selective electrode was measured and calculated in the concentration range in which the potential of samples occurred. Concentrations of fluorides in tea in the range from 24.5 mg/kg to 254.5 mg/kg were found. In order to check the accuracy of the method certified reference materials were used. The precision expressed as the relative standard deviation ranged from 3.7% to 15.9%. The method is fast, accurate and reliable for this kind of analysis. Keywords: ion-selective electrode, sample preparation, tea Journal: Czech Journal of Food Sciences Pages: 438-441 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/480/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/480/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:480-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdenka PANOVSKÁ Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Alena VÁCHOVÁ Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jan POKORNÝ Title: Effect of thickening agents on perceived viscosity and acidity of model beverages Abstract: The effect of thickening agents - methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum - solutions on the sensory viscosity was investigated in the concentration range of 0-0.8%. The perceived viscosity was proportional to the logarithm of kinematic viscosity in the presence of citric and malic acids. The viscosity was inversely proportional to the acidity at the viscosity levels higher than 10 mm2/s. A liquid of high viscosity thus possess lower acidity than aqueous or low-viscosity solutions. No significant differences were found between the effects of different thickening agents. Keywords: sensory evaluation, acid taste, cellulose derivatives, model samples, viscosimeter Journal: Czech Journal of Food Sciences Pages: 442-445 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/286/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:286-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sabina Galus Author-Workplace-Name: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Warsaw, Poland Author-Name: Anna Turska Author-Workplace-Name: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Warsaw, Poland Author-Name: Andrzej Lenart Author-Workplace-Name: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Warsaw, Poland Title: Sorption and wetting properties of pectin edible films Abstract: The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition. Keywords: pectin films, glycerol, sorption isotherms and kinetics Journal: Czech Journal of Food Sciences Pages: 446-455 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/444/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/444/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:444-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shringari Subramanyaiah MANJUNATHA Author-Workplace-Name: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India Author-Name: Pakalapati Srinivasa RAJU Author-Workplace-Name: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India Author-Name: Amrindar Singh BAWA Author-Workplace-Name: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India Title: Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate Abstract: The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (aw) (0.985-0.831) at different temperatures (20-80oC) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s-1. The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r > 0.99) and the activation energy (Ea) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r > 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established. Keywords: combined effect, power law model, exponential model, rheology, viscosity, Arrhenius equation, activation energy Journal: Czech Journal of Food Sciences Pages: 456-466 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/257/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/257/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:257-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Borut PULKO Author-Workplace-Name: Faculty of Agriculture and Life Sciences, University of Maribor, Maribor, Slovenia Author-Name: Stanko VRŠIČ Author-Workplace-Name: Faculty of Agriculture and Life Sciences, University of Maribor, Maribor, Slovenia Author-Name: Janez VALDHUBER Author-Workplace-Name: Faculty of Agriculture and Life Sciences, University of Maribor, Maribor, Slovenia Title: Influence of various rootstocks on the yield and grape composition of Sauvignon Blanc Abstract: This influence of various rootstocks on the yield and grape composition of Sauvignon Blanc was examined. The yield on rootstock 41B/72 was 1 kg/vine or more higher than on rootstocks SO4 cl. 31, Riparia cl. 1 and Kober 5BB. The vines grafted on the Börner rootstock gave the highest weight of 100 berries (241 g). The highest seed weight of 100 berries (6.9 g) was found on rootstock 196/17 Cl, while the lowest one was on the Riparia cl. 1 (5.6 g). There was a strong, positive correlation (r = 0.91) between the berry and seed weights of vines on rootstock 41B/72 (2003). The total acidity content and the relationship between tartaric and malic acids were affected more by the weather conditions than by the rootstock. Relatively strong correlations between the grape yield and total soluble solids (r = -0.89), and between grape yield and total acidity (r = 0.76) were found in the grape juice on rootstock 41B/72 (in 2002). Keywords: grapevine, yield parameter, grape juice, quality Journal: Czech Journal of Food Sciences Pages: 467-473 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/347/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/347/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:347-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucie Siříšťová Author-Workplace-Name: Department of Biotechnology and Author-Name: Šárka Přinosilová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Kateřina Riddellová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jana Hajšlová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Karel Melzoch Author-Workplace-Name: Department of Biotechnology and Title: Changes in quality parameters of vodka filtered through activated charcoal Abstract: The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied. Keywords: vodka, spirit, ethanol, activated carbon, GC-FID, GC-MS, sensory analysis, volatile organic compounds Journal: Czech Journal of Food Sciences Pages: 474-482 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/361/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/361/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:361-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mária Dovičičová Author-Workplace-Name: Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic, Author-Name: Dana Tančinová Author-Workplace-Name: Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic, Author-Name: Roman Labuda Author-Workplace-Name: Romer Labs Division Holding GmbH, Tulln, Austria Author-Name: Michael Sulyok Author-Workplace-Name: Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna, Tulln, Austria$2 Title: Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency Abstract: During the mycological investigation of the wheat grain originating in Poltár (Central Slovakia), an endogenous aspergillus producing aflatoxins was encountered. Morphology, physiology and extrolites indicated the species Aspergillus parasiticus Speare. The amounts of aflatoxins detected by Liquid Chromatography/Tandem Mass Spectrometry on a synthetic medium were: B1 15.7, G1 23.4, B2 0.52, G2 0.68, and M1 0.18 mg/l. Compared to other screened strains, the amount of B1 produced was 5.6 mg/l lower than in A. parvisclerotigenus NRRL 3251 and 0.5 and 3.15 mg/l higher than in A. nomius I and A. nomius II, respectively. The production of G1 was 22.25 and 18.65 mg/l lower than in A. nomius I and II, respectively. The yields of other aflatoxins were lower and the yield of kojic acid, 227.0 mg/l, was higher. It is the first finding of both an aflatoxin producer and of A. parasiticus on a food commodity of Slovak origin within the last 20 years. The yields produced indicate rather a high toxigenic potency. Keywords: Aspergillus section Flavi, toxigenicity, mycotoxins, food safety, wheat grain Journal: Czech Journal of Food Sciences Pages: 483-487 Volume: 30 Issue: 5 Year: 2012 DOI: 10.17221/247/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/247/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201205-0012.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:247-2011-CJFS