Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Index of volume 30 (2012), Author index, Author Institutions index, Subject index Journal: Czech Journal of Food Sciences Pages: I-XV Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/6461-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6461-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:6461-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan TŘÍSKA Author-Workplace-Name: Global Change Research Centre, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic Author-Name: Milan HOUŠKA Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Physical methods of resveratrol induction in grapes and grape products - a review Abstract: Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the "French paradox" - the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products - wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using "natural" methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels. Keywords: trans-resveratrol, methods of enchrichements, UV irradiation, ozonisation Journal: Czech Journal of Food Sciences Pages: 489-502 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/115/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/115/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:115-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sakineh Yeganeh Author-Workplace-Name: Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran Author-Workplace-Name: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Author-Name: Bahareh Shabanpour Author-Workplace-Name: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Author-Name: Hedayat Hosseini Author-Workplace-Name: National Nutrition & Author-Name: Mohammad Reza Imanpour Author-Workplace-Name: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Author-Name: Ali Shabani Author-Workplace-Name: Department of Fishery, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Title: Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile Abstract: Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of each season (except summer due to unavailability of wild fish) during the year. Lipid and protein contents of the samples decreased from summer to spring (protein: 17.6 ± 0.3-15.9 ± 1.6; 18.2 ± 0.1-17.9 ± 1.4%, in the farmed and wild carp samples, lipid (5.1 ± 0.2-1.5 ± 0.5; 3.8 ± 0.6-2.8 ± 0.9%, respectively; P > 0.05), moisture content of both samples increased in this period (76.7 ± 1.4-81.4 ± 0.4, 75.5 ± 0.6-78.5 ± 0.2 in the farmed and wild carp, respectively). Protein content of wild carp fillet was higher (17.7 ± 0.8% protein vs. and 16.2 ± 1.2%) and moisture content was lower than those of the farmed counterparts (77.65 ± 0.6 vs. and 79.3 ± 0.1, P < 0.05). In all seasons, MUFA were higher than SFA and also the PUFA. In the wild carp fillet, PUFA was higher than SFA in winter and spring but in the farmed carp it was higher in all seasons except the spring. Palmitic, oleic, and DHA were the major SFA, MUFA, and PUFA in the wild carp fillet, respectively. In the farmed carp fillet, the major SFA and MUFA were similar to those in the wild one but linoleic acid was the major PUFA in all seasons. ω-3/ω-6 PUFA ratios in the wild carp fillet were higher than in the farmed counterparts. Keywords: SFA, MFA, PUFA, liquid, protein, fatty acid composition, fillet Journal: Czech Journal of Food Sciences Pages: 503-511 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/455/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/455/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:455-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rabih KAMLEH Author-Workplace-Name: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon Author-Name: Imad TOUFEILI Author-Workplace-Name: Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon Author-Name: Rola AJIB Author-Workplace-Name: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon Author-Name: Bilal KANSO Author-Workplace-Name: Department of Environmental Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon Author-Name: John HADDAD Author-Workplace-Name: Department of Mathematics and Statistics, Notre Dame University, Zouk Mosbeh, Lebanon Title: Estimation of the shelf-life of halloumi cheese using survival analysis Abstract: Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the storage and distribution of the packaged Halloumi cheese. Keywords: d cheese, microbiology, sensory, Q10 Journal: Czech Journal of Food Sciences Pages: 512-519 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/233/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/233/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:233-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Juliana ATANASSOVA Author-Workplace-Name: Department of Botany, Faculty of Biology, University of Sofia "St. Kliment Ohridski", Sofia, Bulgaria Author-Name: Lilyana YURUKOVA Author-Workplace-Name: Institute of Biodiversity and Ecosystem Research, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: Maria LAZAROVA Author-Workplace-Name: Institute of Biodiversity and Ecosystem Research, Bulgarian Academy of Sciences, Sofia, Bulgaria Title: Pollen and inorganic characteristics of Bulgarian unifloral honeys Abstract: The melissopalynological characteristics, three main physicochemical parameters (water content, pH, and electrical conductivity), and 19 macro- and microelements contents of 15 honey types from throughout Bulgariathat were collected from 2006 to 2009 were evaluated. The main honeys studied came from Robinia pseudoacacia L., Helianthus annuus L., Brassica spp., Tilia spp., and Vicia spp. The botanical origins of unifloral honey samples were identified as Lotus spp., Coriandrum sativum L., Daucus-type, Stachys-type, Salix spp., Prunus spp., Castanea sativa Mill., Paliurus spina-christi Mill., Sophora japonica, and Amorpha spp. Based on the physicochemical parameters and elements contents, one sample with high a percentage of Trifolium spp. pollen was identified as honeydew honey. Keywords: unifloral honey, melissopalynology, physical-chemical parameters, macro- and microelements Journal: Czech Journal of Food Sciences Pages: 520-526 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/44/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/44/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:44-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Veronika Spěváčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Iveta Hrádková Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jan Šmidrkal Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Vladimir Filip Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Lipid oxidation of fat blends modified by monoacylglycerol Abstract: Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10-MAG18) and 1-octadecenoylglycerol and without MAG (as blank) were prepared. We find out the influence of the addition of monoacylglycerol on oxidation of the fat dispersion. Trihexadecanoylglycerol (tripalmitoylglycerol - TAG48) was used as the dispersive phase and soybean oil was used as the dispersive medium. Primary (conjugated diens) and volatile secondary (by SPME in connection with GC-MS) lipid oxidation products and oil stability index (OSI) were measured during autoxidation of the fat blends in storage conditions. MAGs with a shorter (or the same) acyl chain length (MAG10-MAG16) than the acyl chain length of the structured fat (TAG48) arrange tightly on the interface oil/crystals of structured fat, thus prevent lipid oxidation. Keywords: conjugated diens, secondary oxidation products, oil stability index - OSI, structured fat, trihexadecanoylglycerol, tripalmitoylglycerol Journal: Czech Journal of Food Sciences Pages: 527-533 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/459/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/459/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:459-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gökçen YILDIZ Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey Author-Name: Nermin BILGIÇLI Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey Title: Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş Abstract: The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample. Keywords: pseudo-cereals, phytic acid, mineral, sensory Journal: Czech Journal of Food Sciences Pages: 534-540 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/10/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:10-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lukáš JELÍNEK Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Monika DOLEČKOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Marcel KARABÍN Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Tereza HUDCOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Blanka KOTLÍKOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Pavel DOSTÁLEK Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites Abstract: Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary metabolites (α- and β-bitter acids, essential oils, and polyphenols). The clones of the Czech cultivars Saaz and German cv. Taurus were used in this work and compared with the aim to investigate the influence of the effects mentioned on the contents of hop secondary metabolites. Keywords: Humulus lupulus, hop plant age, polyphenols, essential oils, α - bitter acids, β -bitter acids Journal: Czech Journal of Food Sciences Pages: 541-547 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/50/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/50/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:50-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucie Čechovská 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: Michael Konečný 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 VELÍŠEK 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 CEJPEK Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Effect of Maillard reaction on reducing power of malts and beers Abstract: HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducing capacity than natural barleys (about 1.3 g BHAE/kg), caramel malts with the colour of 60-450°EBC showed 7.5-17.2 g BHAE/kg. The superior reducing power of the darker caramel malts was partly due to the presence of a Maillard-derived 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP), which was responsible for 21-55% of their electrochemical capacity. Among common brew malts, only the Munich type showed a significantly increased electrochemical capacity - 6.8 ± 0.8 g BHAE/kg. In addition to the malts, the brewing can also affect the electrochemical capacity of beers, which ranged from 0.4 ± 0.1 to 1.9 ± 0.3 g BHAE/l. Simple indigenous malt-derived phenolics were responsible for 48-57% of capacity in pale lagers and for 33-45% of it in dark and other specialty lagers. DDMP was not detected in most pale lagers, while it was responsible for up to 11% of the electrochemical capacity in dark and special beers. High-molecular-weight fraction (> 1kDa) of beers comprised 19-39% (pale lagers) and 14-21% (dark and special beers) of the capacity. The reducing power of malts and beers determined by the amperometric method was confirmed by a good correlation with the results of DPPH* scavenging assay. Keywords: malting, brewing, electrochemical detection, electrochemical capacity, non-enzymatic browning, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-(4H)-pyran-4-one Journal: Czech Journal of Food Sciences Pages: 548-556 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/288/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/288/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:288-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sadineni Varakumar Author-Workplace-Name: Department of Biochemistry, Sri Venkateswara University, Tirupati, India Author-Name: Kondapalli Naresh Author-Workplace-Name: Department of Biochemistry, Sri Venkateswara University, Tirupati, India Author-Name: Obulam Vijaya Sarathi Reddy Author-Workplace-Name: Department of Biochemistry, Sri Venkateswara University, Tirupati, India Title: Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system Abstract: The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0-96.0 g/l) and productivities (1.53-3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48-146.83 and 239.74-184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system. Keywords: Saccharomyces cerevisiae, immobilisation, Mango peel biocatalyst, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 557-566 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/478/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/478/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:478-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iva DOLEŽÁLKOVÁ Author-Workplace-Name: Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Zdeněk MÁČALÍK Author-Workplace-Name: Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Adéla BUTKOVIČOVÁ Author-Workplace-Name: Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Rahula JANIŠ Author-Workplace-Name: Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Leona BUŇKOVÁ Author-Workplace-Name: Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Title: Monoacylglycerols as fruit juices preservatives Abstract: Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 µg/ml, and to prevent microbial spoilage of apple juices for at least two weeks. Keywords: monoglycerides, antimicrobial activity, bacteria, yeasts, filamentous fungi, apple juice Journal: Czech Journal of Food Sciences Pages: 567-572 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/485/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/485/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:485-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Milan Marounek Author-Workplace-Name: Institute of Animal Physiology and Genetics and 3Institute of Microbiology, Czech Academy of Sciences, Prague, Czech Republic Author-Name: Vannaphone Putthana Author-Workplace-Name: Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Oldřich Benada Author-Workplace-Name: Department of Biology, Faculty of Science, J.E. Purkinje University in Usti nad Labem, Ústí nad Labem, Czech Republic Author-Name: Daniela Lukešová Author-Workplace-Name: Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Prague, Czech Republic Title: Antimicrobial activities of medium-chain fatty acids and monoacylglycerols on Cronobacter sakazakii DBM 3157T and Cronobacter malonaticus DBM Abstract: Cronobacter sakazakii and Cronobacter malonaticus are pathogens causing infections in children that are primarily linked to the consumption of contaminated infant milk formula and food. Both Cronobacter strains examined were susceptible to caprylic acid, monocaprylin and, to a lesser extent, sorbic acid. Capric acid, lauric acid, monosorbin, monocaprin, monolaurin, and sucrose caprate exhibited no inhibitory activity. Caprylic acid and monocaprylin treatment (2 mg/ml) of C. sakazakii DBM 3157T reduced the number of viable cells by five orders of magnitude. In the case of C. malonaticus DBM 3148, both caprylic acid and monocaprylin (2 mg/ml) decreased the viable cell counts below the limits of detection. The bactericidal activity of monocaprylin increased as a function of concentration (0.5-2.0 mg/ml) and temperature (40-55°C). The exposure of each Cronobacter strain to monocaprylin resulted in the release of cellular proteins and nucleic acids. Electron microscopy revealed that the antimicrobial treatment damaged cytoplasmic structures and resulted in cell aggregation. The combination of monocaprylin at 0.5 mg/ml and increased temperature (50°C) appears to be a suitable treatment against C. sakazakii and C. malonaticus. Keywords: Cronobacter sp., fatty acids, bacterial activity, monocaprylin Journal: Czech Journal of Food Sciences Pages: 573-580 Volume: 30 Issue: 6 Year: 2012 DOI: 10.17221/433/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/433/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201206-0012.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:433-2011-CJFS