Template-Type: ReDIF-Article 1.0 Author-Name: Roman Bleha Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tetiana Shevtsova Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vojtěch Kružík Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Ján Brindza Author-Workplace-Name: Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Nitra, Slovak Republic Author-Name: Andrej Sinica Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Morphology, physicochemical properties and antioxidant capacity of bee pollens Abstract: Six supposedly unifloral bee pollens of various botanical origins were characterised by morphometry, SEM, CIE L*a*b* colour parameters and FTIR spectroscopy. Botanical origin and homogeneity of bee pollens were verified by colour and morphology of pollen grains. Water activity, moisture and antioxidant capacity of bee pollens were also evaluated. The results were discussed in terms of connection between botanical origin, composition and antioxidant properties of pollen materials. Keywords: beekeeping products, colour, FTIR, SEM Journal: Czech Journal of Food Sciences Pages: 1-8 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/139/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/139/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:139-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Roman Bleha Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tetiana Shevtsova Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vojtěch Kružik Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tereza Šorpilová Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Ivan Saloň Author-Workplace-Name: Department of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vladimír Erban Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Ján Brindza Author-Workplace-Name: Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture, Nitra, Slovak Republic Author-Name: Valerii Brovarskyi Author-Workplace-Name: Department of Beekeeping, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine Author-Name: Andrej Sinica Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities Abstract: Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic ef fects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product. Keywords: antioxidant capacity, beekeeping products, prebiotics, SEM, spectroscopic methods Journal: Czech Journal of Food Sciences Pages: 9-20 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/201/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:201-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Virág Csorba Author-Workplace-Name: Department of Pomology, Szent István University, Budapest, Hungary Author-Name: Marietta Fodor Author-Workplace-Name: Department of Applied Chemistry, Szent István University, Budapest, Hungary Author-Name: Szilvia Kovács Author-Workplace-Name: Research Station of the Fruitculture Research Institute, NARIC, Budatétény, Hungary Author-Name: Magdolna Tóth Author-Workplace-Name: Almakúti Ltd., Zalaszántó, Hungary Title: Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits Abstract: Fruit samples were analysed to investigate the suitability of Fourier transform near infrared spectroscopy (FT-NIR) for the rapid discrimination of elderberry genotypes. Parallel analysis with classical chemical techniques and spectral measurements was performed on 11 cultivars originating from various European countries. The titratable acidity (TA) and soluble solids content (SSC) of the fruit, and the geographical origin and breeding method of the cultivar were used as reference data. Three spectrum transformation methods (standard normal variation, multiplicative scatter correction and first derivative) were applied in the calibration process. The statistical analysis and comparison of the samples was carried out using principal component analysis (PCA) and linear discriminant analysis (LDA). In all cases the analysis demonstrated a correlation between the spectra and both the chemical traits (TA and SSC) of the fruit and the other reference data, indicating that pattern recognition was not a chance occurrence. This work provides the first evidence that the NIR technique can be successfully applied to distinguish between elderberry genotypes on the basis of fruit quality, thus opening up new possibilities in breeding cultivars for food industry purposes. Keywords: LDA, PCA, soluble solids, titratable acidity Journal: Czech Journal of Food Sciences Pages: 21-28 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/144/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:144-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Cetin Akca Author-Workplace-Name: Department of Biology, Cell Culture and Genetic Toxicology Laboratory, Faculty of Arts and Sciences, Uludag University, Bursa, Turkey Author-Name: Ozgur Vatan Author-Workplace-Name: Department of Biology, Cell Culture and Genetic Toxicology Laboratory, Faculty of Arts and Sciences, Uludag University, Bursa, Turkey Author-Name: Dilek Yilmaz Author-Workplace-Name: Department of Biology, Cell Culture and Genetic Toxicology Laboratory, Faculty of Arts and Sciences, Uludag University, Bursa, Turkey Author-Name: Huzeyfe Huriyet Author-Workplace-Name: Department of Biology, Cell Culture and Genetic Toxicology Laboratory, Faculty of Arts and Sciences, Uludag University, Bursa, Turkey Author-Name: Nilüfer Cinkilic Author-Workplace-Name: Department of Biology, Cell Culture and Genetic Toxicology Laboratory, Faculty of Arts and Sciences, Uludag University, Bursa, Turkey Author-Name: Tolga Cavas Title: In vitro cytotoxic and genotoxic effects of donkey milk on lung cancer and normal cells lines Abstract: In vitro cytotoxic and genotoxic effects of donkey milk on cancer (A549) and normal (BEAS-2B) lung cell lines were investigated. The XTT and WST-1 tests as well as clonogenic assays were used to evaluate cytotoxicity. The comet assay and micronucleus test were used as genotoxicity endpoints. Donkey milk showed lower cytotoxic effects against normal lung cell line BEAS-2B in comparison to the tumor cell line A549. Genotoxicity experiments revealed dose dependent increases in the frequencies of micronuclei and single stranded DNA breaks in A549 cells whereas no significant damage was observed in BEAS-2B cells. The results indicate that donkey milk has anti-proliferative and genotoxic effects on lung cancer cells at concentrations which are non-toxic to normal lung cells. Keywords: anti-cancer, cytotoxicity, jenny milk, genotoxicity, in vitro Journal: Czech Journal of Food Sciences Pages: 29-35 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/221/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:221-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Huiling Guo Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education PRC, Inner Mongolia Agricultural University, Hohhot, China Author-Workplace-Name: Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China Author-Name: Wenyi Zhang Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education PRC, Inner Mongolia Agricultural University, Hohhot, China Author-Workplace-Name: Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China Author-Name: Lai-Yu Kwok Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education PRC, Inner Mongolia Agricultural University, Hohhot, China Author-Workplace-Name: Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China Author-Name: Bilige Menghe Author-Workplace-Name: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education PRC, Inner Mongolia Agricultural University, Hohhot, China Author-Workplace-Name: Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Hohhot, China Title: In vitro evalution of antibiotic resistance of Lactobacillus bulgaricus strains isolated from traditional dairy products Abstract: The antimicrobial susceptibility of 20 Lb. bulgaricus isolates from traditional fermented milk-originated was assessed and then determined the ability to transfer antibiotic resistance genes to other bacteria. The minimum inhibitory concentration of each strain was determined using a standardized dilution method. All the tested strains were found to be susceptible to gentamicin, erythromycin, clindamycin, neomycin, tetracycline, linezolid, chloramphenicol, rifampicin, and quinupristin/dalfopristin, while their susceptibilities to kanamycin, ciprofloxacin, streptomycin, trimethoprim, ampicillin, and vancomycin varied. Polymerase chain reaction (PCR) was used to check whether specific antibiotic resistance genes were present in these Lb. bulgaricus. We detected the rpoB, erm(B), aadA, bla, cat and vanX. Finally, a filter mating assay was applied to investigate the transferability of these resistance markers; and we observe no antibiotic resistance transfer between bacteria. This work demonstrates a low risk of lateral transfer of the antibiotic resistance gene of Lb. bulgaricus. Keywords: antibiotic susceptibility, resistance genes, transferability Journal: Czech Journal of Food Sciences Pages: 36-43 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/136/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/136/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:136-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof Przystupa Title: The methods analysis of hazards and product defects in food processing Abstract: The paper pertains to the issue of quality assurance methods. Particular emphasis is placed upon the examination of hazards and possible product defects in food processing. At present, Polish regulations oblige any food processing entity to implement HACCP system. The system is perceived as a universal vaccine preventing the emergence of possible hazards or reducing the risk to an acceptable level. As far as defects are concerned, these are either disregarded altogether or do not occur at all. Meanwhile, the practice proves the case is not so. The research aspect of the paper revolves around an attempt to transplant solutions primarily applied in the automotive sector onto food processing industry. The practical aspect of the paper is manifested in the analysis of causes behind defects and hazards conducted on the basis of bakery industry. Potential hazards and product defects emerging from the process were identified in the course of the study. In addition, in order to eliminate these, their level was established with the application of various methods. Keywords: food processing, HACCP, statistical control, product defects Journal: Czech Journal of Food Sciences Pages: 44-50 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/44/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/44/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:44-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Guoping Yu Author-Name: Chonghui Yue Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, China Author-Name: Xiaodan Zang Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, China Author-Name: Chao Chen Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, China Author-Name: Liangwei Dong Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, China Author-Name: Yanqiu Liu Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, China Title: Purification, characterization and in vitro bile salt-binding capacity of polysaccharides from Armillaria mellea mushroom Abstract: The crude polysaccharides from Armillaria mellea were obtained with an ultrasound assisted enzymatic extraction and ethanol precipitation. Two polysaccharide fractions were obtained by ethanol precipitation, which were named AMP-1 and AMP-2. The results of the monosaccharide composition analysis indicated that AMP-1 was composed of mannose, rhamnose, glucose, galactose, arabinose and fucose and that AMP-2 was composed of mannose, rhamnose, glucose, galactose and fucose. Glucose and galactose were the main monosaccharide fractions. The protein and nucleic acid contents in AMP-1 and AMP-2 were detected by using ultraviolet and infrared spectroscopy. The bile salt-binding capacities of the polysaccharide samples were studied in vitro. In comparison with lentinan (LP), AMP-1 and AMP-2 showed increased bile salt-binding capacity. AMP-1 showed the highest binding capacity against all the bile salts. The findings presented in this study highlight the potential of the A. mellea polysaccharides as a natural hypolipidaemic agent. Keywords: Armillaria mella, bile salt-binding, hypolipidemic, polysaccharide Journal: Czech Journal of Food Sciences Pages: 51-56 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/182/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/182/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:182-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Markéta Adamcová Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vincent van Andel Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Rudolf Ševčík Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham Abstract: The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL® Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry. Keywords: hurdle technology, meat products, microbial stability, potassium lactate, preservation, Serratia liquefaciens Journal: Czech Journal of Food Sciences Pages: 57-61 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/204/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/204/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:204-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Laura Heredia-Rodríguez Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Author-Name: Marcela Gaytán-Martínez Author-Workplace-Name: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónomade Querétaro, Querétaro, Mexico Author-Name: Eduardo Morales-Sánchez Author-Workplace-Name: CICATA-IPN, Queretaro Unit, Instituto Politenico Nacional, Querétaro, Mexico Author-Name: Aurora de Jesús Garza-Juárez Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Author-Name: Vania Urias-Orona Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Author-Name: Blanca Edelia González-Martínez Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Author-Name: Manuel López-Cabanillas Lomelí Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Author-Name: Jesús Alberto Vázquez-Rodríguez Author-Workplace-Name: Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, Mexico Title: Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast Abstract: The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1-80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety. Keywords: ethnical crops, legumes, technological properties, texture profile analysis Journal: Czech Journal of Food Sciences Pages: 62-68 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/331/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/331/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0009.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:331-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ayla Isik Author-Workplace-Name: Department of Chemical Engineering, Faculty of Engineering, Gebze Technical University, Kocaeli, Turkey Author-Name: Murat Ozdemir Author-Workplace-Name: Department of Chemical Engineering, Faculty of Engineering, Gebze Technical University, Kocaeli, Turkey Author-Name: Ibrahim Doymaz Author-Workplace-Name: Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey Title: Infrared drying of bee pollen: effects and impacts on food components Abstract: Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pollen samples were evaluated. The infrared power has a significant effect on the drying and quality characteristics especially colour. Drying time was reduced from 170 to 50 min when the infrared power level increased from 50 W to 88 W. Morphological changes on the surface of bee pollen grains increased with increasing the infrared power. The bee pollen infrared dried at 50 W retained its quality characteristics better than the bee pollens infrared dried at other power levels. Keywords: colour, drying time, infrared power level, moisture, quality attributes, solubility index Journal: Czech Journal of Food Sciences Pages: 69-74 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/410/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/410/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0010.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:410-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pramuan Saithong Author-Workplace-Name: Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand Author-Name: Wanida Tewaruth Chitisankul Author-Workplace-Name: Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand Author-Name: Supachai Nitipan Author-Workplace-Name: Department of Biology, Faculty of Science, Thaksin University, Phattalung, Thailand Title: Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice Abstract: Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice thanin brown rice with low citrinin content. Keywords: Chai-Nart rice, functional food, moisture content, Monascus purpureus, toxin Journal: Czech Journal of Food Sciences Pages: 75-80 Volume: 37 Issue: 1 Year: 2019 DOI: 10.17221/474/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/474/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201901-0011.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:474-2017-CJFS