Template-Type: ReDIF-Article 1.0 Author-Name: Kateřina Bogdanovičová Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic Author-Name: Marcela Vyletělová-Klimešová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Vladimír Babák Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Libor Kalhotka Author-Workplace-Name: Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic$3 Author-Name: Ivana Koláčková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Title: Microbiological quality of raw milk in the Czech Republic Abstract: The microbiological and hygienic quality of cow's, goat's and sheep's milk in the Czech Republic was evaluated. Milk (230 samples) was collected on 41 farms and investigated from May 2012 to October 2014. Milk was analysed for the presence of selected groups and types of bacteria: mesophilic microorganisms (total plate count - TPC), enterococci, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Besides these indicators and pathogenic agents, somatic cell count was determined as one of the indicators of mammary gland health in cows. TPC ranged between 8.3 × 102 and 1.2 × 109 CFU/ml and somatic cells between 1.6 × 104 and 6.8 × 106 cells/ml. The presence of E. coli was confirmed in 86.3% of samples and the colony counts ranged from 1.0 × 101 to 4.0 × 106 CFU/ml. The presence of verotoxigenic E. coli was confirmed in 3 samples (1.3%) (cow's milk 0%; goat's milk 6.3%; sheep's milk 4.4%). The presence of S. aureus was confirmed in 29.1% of the samples (cow's milk 26.9%; goat's milk 34.4%; sheep's milk 39.1%), but the numbers were very low (< 5.0 × 102 CFU/ml). L. monocytogenes was confirmed in 3 examined samples (1.3%) (cow's milk 0.6%; goat's milk 3.1%; sheep's milk 4.4%). Salmonella spp. and Campylobacter spp. were not detected in any of the samples tested. Keywords: raw milk, TPC, SCC, enterococci, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella spp., Campylobacter spp., Listeria monocytogenes Journal: Czech Journal of Food Sciences Pages: 189-196 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/25/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/25/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0001.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:25-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Guo-Ping Zhao Author-Workplace-Name: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China Author-Name: Ying-Qiu Li Author-Workplace-Name: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China Author-Name: Jie Yang Author-Workplace-Name: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China Author-Name: Kai-Yu Cui Author-Workplace-Name: School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong Province, P.R. China Title: Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli Abstract: The antibacterial characteristics of orange pigment, which is one of the Monascus pigments, against Escherichia coli were investigated. Orange pigment exhibited strong antibacterial activity against E. coli evidenced by an increase in the diameter of inhibition zone with orange pigment treatment. The concentration of 2.5 mg/ml was the minimum inhibitory concentration of orange pigment against E. coli. Scanning electron microscopy revealed that orange pigment could damage bacterial cells, eventually resulting in cell death. The increase in the electric conductivity of bacterial cell suspensions suggested that the cytoplasmic membrane was broken by treatment with orange pigment. The result of orange pigment incorporation into egg PC further demonstrated the interaction between orange pigment and the phospholipid led to the disruption of bacterial membrane. Keywords: inhibition zone, minimum inhibitory concentration, antibacterial activity, electric conductivity, membrane disruption Journal: Czech Journal of Food Sciences Pages: 197-203 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/430/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/430/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0002.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:430-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdalena A. Olszewska Author-Workplace-Name: Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Aleksandra M. Kocot Author-Workplace-Name: Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Aleksandra Stanowicka Author-Workplace-Name: Chair of Industrial and Food Microbiology, 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, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: Biofilm formation by Pseudomonas aeruginosa and disinfectant susceptibility of planktonic and biofilm cells Abstract: Epifluorescence microscopy (EFM) was used to study the biofilm formation of Pseudomonas aeruginosa after 6, 24, 30, 48, 54, 72, 78, and 96 h growth in a chamber slide system. For this purpose, the biofilm was stained with the Live/Dead BacLight, wherein live and dead cells were visualised based on the cell membrane integrity. With the use of EFM we described 8- of 9-stage biofilm characteristics after 78 h of growth, since the majority of microscopic fields were fully covered with attached cells. However, the 96-h growth resulted in the cell detachment and revealed 30% of dead cells of all those cells that remained on the surface. The susceptibility testing of planktonic and biofilm cells to two disinfectants, chlorine-based and quaternary ammonium compound-based, revealed that biofilm cells were more tolerant to a chlorine-based sanitiser than planktonic counterparts. P. aeruginosa was inhibited by lower concentrations of the quaternary ammonium compound-based sanitiser than the chlorine-based sanitiser, which on the other hand was more effective in cell inactivation, as both the MIC/MBC (inhibitory/bactericidal) measurement and the CFDA/PI (carboxyfluorescein diacetate/propidium iodide) staining indicated. Keywords: mode of existence, disinfection, fluorescence microscopy Journal: Czech Journal of Food Sciences Pages: 204-210 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/528/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/528/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0003.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:528-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Liliya Mekhanoshina Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Content of polymerised triacylglycerols in fat of fried foods Abstract: Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012-2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples). Keywords: frying, lipid oxidation, food quality regulation, French fries, potato chips Journal: Czech Journal of Food Sciences Pages: 211-216 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/372/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/372/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0004.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:372-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Javier Parada Author-Workplace-Name: Institute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, Chile Author-Name: Jose L. Santos Author-Workplace-Name: Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontifical Catholic University of Chile, Santiago, Chile Author-Name: Paula Cañoles Author-Workplace-Name: Institute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, Chile Author-Name: Nimia Manquián Title: Phenolic content of honey reduces in vitro starch digestibility Abstract: The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R2 was 0.76, whereas for unavailable glucose R2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it. Keywords: functional food, natural resources, phytochemicals Journal: Czech Journal of Food Sciences Pages: 217-223 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/304/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/304/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0005.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:304-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fei Shen Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Workplace-Name: Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, P.R. China Author-Name: Qifang Wu Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Name: Anxiang Su Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Name: Peian Tang Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Name: Xiaolong Shao Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Author-Name: Bing Liu Author-Workplace-Name: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P.R. China Title: Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy Abstract: The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration. Keywords: chemometrics, discrimination, spectral analysis, volatile compounds Journal: Czech Journal of Food Sciences Pages: 224-232 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/303/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/303/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0006.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:303-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Valachová Author-Workplace-Name: Department of Zoology, Faculty of Natural Sciences, Comenius University in Bratislava, Bratislava, Slovak Republic Author-Name: Marcela Bučeková Author-Workplace-Name: Institute of Zoology and 3Laboratory of Molecular Apidology and Apitherapy, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovak Republic Author-Name: Juraj Majtán Author-Workplace-Name: Institute of Zoology and 3Laboratory of Molecular Apidology and Apitherapy, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovak Republic Author-Workplace-Name: Department of Microbiology, Faculty of Medicine, Slovak Medical University, Bratislava, Slovak Republic Title: Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control Abstract: We established and evaluated a polyclonal antibody based competitive enzyme-linked immunosorbent assay for the quantification of defensin-1 in honey. The assay showed an inhibitory concentration (IC50) value of 111.5 ± 15.41 ng/ml with a detection limit of 7.8125 ng/ml. The regaining of defensin-1 in spiked 'artificial honey' was between 87.05 and 112.96% with relative standard deviation less than 9.2%. Sensitivity and specificity of the test were experimentally validated on a sample of 20 different honeys. The antibacterial activity of these honey samples showed a significant concentration-dependent correlation with the production of defensin-1 (n = 20; r = -0.6598; P = 0.0016). The assay provides a specific and sensitive method for the screening of defensin-1 in honey. The method to detect honeybee-derived proteins in honey is a promising approach to verifying the authenticity of honey. The defensin-1 ELISA could also be used for the rapid screening of honeys suitable for medicinal purposes. Keywords: competitive ELISA, honey adulteration, antibacterial peptides, Apis mellifera Journal: Czech Journal of Food Sciences Pages: 233-243 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/422/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/422/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0007.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:422-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rostislav Halouzka Author-Workplace-Name: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic Author-Name: Petr Tarkowski Author-Workplace-Name: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic Author-Workplace-Name: Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Olomouc, Czech Republic Author-Name: Sanja Ćavar Zeljković Author-Workplace-Name: Central Laboratories and Research Support, Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University Olomouc, Olomouc, Czech Republic Title: Characterisation of phenolics and other quality parameters of different types of honey Abstract: In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as antioxidant activity of various types of honey samples has been made. Among all samples analysed, honeydew samples possess the best quality parameters in the mean content of hydroxymethylfurfural, proline, and diastase activity. Moreover, the highest content of phenolic compounds as potential radical scavengers was found in honeydews, then in mixed and multifloral nectar honeys, while samples of monofloral honeys revealed the lowest, but still considerable amounts of natural antioxidants. The overall results of this study indicate that the quality parameters as well as the distribution of phenolic acids and flavonoids are affected by the type of honey. Keywords: physicochemical parameters, phenolic acids, flavonoids, liquid chromatography, antioxidant activity Journal: Czech Journal of Food Sciences Pages: 244-253 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/321/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/321/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0008.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:321-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yan-Nan He Author-Workplace-Name: College of Oenology, Northwest A&F University, Yangling, Shaanxi, P.R. China Author-Name: Peng-Fei Ning Author-Workplace-Name: College of Oenology, Northwest A&F University, Yangling, Shaanxi, P.R. China Author-Name: Tai-Xin Yue Author-Workplace-Name: College of Oenology, Northwest A&F University, Yangling, Shaanxi, P.R. China Author-Name: Zhen-Wen Zhang Author-Workplace-Name: College of Oenology, Northwest A&F University, Yangling, Shaanxi, P.R. China Author-Workplace-Name: Shaanxi Engineering Research Centre for Viti-Viniculture, Yangling, Shaanxi, P.R. China Title: Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation Abstract: The phenolic compounds of Vitis vinifera cv. Cabernet Gernischet wine in 2010 and 2011 vintage from rain-shelter cultivation and open-field cultivation were detected and compared by high performance liquid chromatography coupled with diode array detector and electrospray ionisation mass spectrometry. The results showed that rain-shelter cultivation increased the total anthocyanin and non-anthocyanin phenolic compound concentration. For the compositions, ratios of peonidin-derivative and malvidin-derivative pigments were similar in the two vintages, rain-shelter cultivation increased the proportion of these derivatives; ratios of delphinidin-derivative and petunidin-derivative pigments were different in the two vintages. In the wine of rain-shelter cultivation, the ratio of flavan-3-ol and hydroxybenzoic acids was increased, the ratio of flavonol was decreased and the composition of other compounds varied between the two vintages. To most of the phenolic compounds identified, their content in wine under rain-shelter cultivation was higher compared to those under open-field cultivation. Keywords: anthocyanins, non-anthocyanins phenolic compounds, HPLC-MS Journal: Czech Journal of Food Sciences Pages: 254-270 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/429/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/429/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0009.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:429-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof KUCHARCZYK Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland Author-Name: Tadeusz TUSZYŃSKI Author-Workplace-Name: Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Title: The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer Abstract: The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and maturation took place in fermentation tanks. Three tanks were filled using three different intervals. Worts were aerated with sterile air and yeast was added after the second fermentation (third passage). During fermentation and maturation, changes in the content of the apparent extract and the amount of acetaldehyde were investigated. Experiments have shown that different filling times have a significant impact on the course of fermentation and the amount of acetaldehyde. With the increase of wort filling time, fermentation speed improved and acetaldehyde content decreased. Keywords: fermentation tank, industrial scale, volatile components, apparent extract, quality of beer Journal: Czech Journal of Food Sciences Pages: 265-270 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/469/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/469/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0010.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:469-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joanna Piepiórka-Stepuk Author-Workplace-Name: Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Author-Name: Katarzyna Tandecka Author-Workplace-Name: Department of Mechanical Engineering, Division of Precision Mechanics, Koszalin University of Technology, Koszalin, Poland Author-Name: Marek Jakubowski Author-Workplace-Name: Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Title: An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness Abstract: Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85-90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness. Keywords: pollutions, surface area, roughness, milk thermal treatment Journal: Czech Journal of Food Sciences Pages: 271-279 Volume: 34 Issue: 3 Year: 2016 DOI: 10.17221/466/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/466/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201603-0011.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:466-2015-CJFS