Template-Type: ReDIF-Article 1.0 Author-Name: Francisco E. Carvajal-Larenas Title: Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review Abstract: This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products. Keywords: grain products, new foods, nutrition, rheology Journal: Czech Journal of Food Sciences Pages: 301-311 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/4/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:4-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lin Lin Author-Workplace-Name: College of Life Sciences, Langfang Normal University, Langfang City, China Author-Workplace-Name: Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei province, Langfang City, China Author-Workplace-Name: Edible and Medicinal Fungi Research and Development Center of Hebei Universities, Langfang City, China Author-Name: Lei Jiang Author-Workplace-Name: Tianjin Haoxin Cellulose-Based Science and Technology Co., Ltd., China Author-Name: Hongzhen Guo Author-Workplace-Name: College of Life Sciences, Langfang Normal University, Langfang City, China Author-Workplace-Name: Technical Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei province, Langfang City, China Author-Workplace-Name: Edible and Medicinal Fungi Research and Development Center of Hebei Universities, Langfang City, China Author-Name: Li Yang Author-Workplace-Name: Market Supervision Commission of Luanping County, Chengde City, China Author-Name: Zizheng Liu Author-Workplace-Name: College of Life Sciences, Langfang Normal University, Langfang City, China Title: Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology Abstract: Inorganic salts are important factors in the growth and secondary metabolites production of microorganisms. This study investigated the influences of divalent metal cations, Mn2+, Zn2+, and Mg2+ on the cell growth and Monacolin K production in Monascus M1. Then the concentration of the three kinds of divalent metal cations was optimized by response surface methodology, and the optimum conditions for the highest production of Monacolin K were determined. The optimum concentrations of the three divalent metal ions were selected as follow: Mn2+ 0.33%, Zn2+ 0.16%, and Mg2+ 1%. In this condition the concentration of Monacolin K reached 9.57mg/g which was close to the predicted values, indicating that the model was adequate for the Monacolin K production. The yield of Monacolin K in Monascus can be increased by adding metal ions during industrial production. Keywords: divalent metal cations, Monacolin K, Monascus M1, response surface methodology Journal: Czech Journal of Food Sciences Pages: 312-318 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/74/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/74/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:74-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jin Xiao Author-Workplace-Name: College of Animal Science, Inner Mongolian Agricultural University, Hohhot, China Author-Name: Ei Sakaguchi Author-Workplace-Name: Division of Bioscience, Graduate School of Natural Science and Technology, Okayama University, Okayama, Japan Author-Name: Bin Lin Shi Author-Workplace-Name: College of Animal Science, Inner Mongolian Agricultural University, Hohhot, China Title: Mannitol evaluated mineral absorption and bone retention in ovariectomized rats Abstract: Indigestible sugars are used in food production and pharmaceutical industry due to their desirable properties. The effects of mannitol on Ca and Mg absorption and retention in ovariectomized rats were evaluated. Five weeks old ovariectomized Wistar rats were given Ca, Mg-deficient diet for 28 days then fed a control diet or 8% mannitol diets for another 28 days. Feaces were collected twice for 72h to measure mineral absorption. On day 56, rats were slaughtered and cecal parameters were observed. Femurs were collected to measure mineral levels. Results were shown that mineral absorption and femoral mineral was significantly increased by mannitol feeding. Cecal parameters were significantly altered after mannitol consumption. In conclusion, Ca and Mg absorption and their retention were improved by cecal fermentation of mannitol in ovariectomized rats. Keywords: absorption of Ca and Mg, femur, mannitol, ovariectomized rat Journal: Czech Journal of Food Sciences Pages: 319-324 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/420/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/420/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:420-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krzysztof Surówka Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Ireneusz Maciejaszek Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Kamila Walczak Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Maria Walczycka Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Barbara Surówka Author-Workplace-Name: University Centre of Veterinary Medicine UJ-UR, Kracow, Poland Author-Name: Magdalena Rzepka Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Joanna Banaś Author-Workplace-Name: Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Title: Chemical composition, safety and quality attributes of traditional cottage sausage Abstract: The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol content was in the range of 435.4-1220.3 mg/kg and salt content was 1.53-2.77%. Some manufacturers do not cure their product, but about 20% of them apply nitrites above the level of 150 mg/kg. Due to their relatively high pH level (5.76-6.60) and water activity (0.95-0.98), Polish cottage sausage can be a medium which encourages the growth of microorganisms; however, pathogenic bacteria were not found. Histamine was detected in only 42% of the samples, at the low level of 2.6 to 34.2 mg/kg. Principal Component Analysis (PCA) was applied and the dominant variables were specified for particular PCs. Keywords: biogenic amines, chemical composition, food safety, food quality, microbial contamination, sausage, traditional food Journal: Czech Journal of Food Sciences Pages: 325-331 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/135/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:135-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Izabela Dmytrów Author-Workplace-Name: Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland Author-Name: Anna Mituniewicz-Małek Author-Workplace-Name: Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland Author-Name: Małgorzata Ziarno Author-Workplace-Name: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Division of Milk Biotechnology, Warsaw University of Life Sciences, Poland Author-Name: Jerzy Balejko Author-Workplace-Name: Department of Food Process Engineering, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland Title: Storage stability of fermented milk with probiotic monoculture and transglutaminase Abstract: The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk. Keywords: acidity, enzyme, fermentation, hardness, viscosity Journal: Czech Journal of Food Sciences Pages: 332-337 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/22/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/22/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:22-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kiki Nurtjahja Author-Workplace-Name: Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Cut Fatimah Zuhra Author-Workplace-Name: Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Helmina Sembiring Author-Workplace-Name: Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Aditiya Bungsu Author-Workplace-Name: Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Jesica Simanullang Author-Workplace-Name: Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Juwita Esterina Silalahi Author-Workplace-Name: Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Betriana Novi Lenta Gultom Author-Workplace-Name: Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia Author-Name: Sartini Sartini Author-Workplace-Name: Faculty of Biology, Medan Area University, Medan, Indonesia Title: Fungal contamination spices from Indonesia with emphasis on Aspergillus flavus Abstract: Filamentous fungi were isolated from ten spices collected from markets in Indonesia. The aim was to enumerate fungal contamination and to determine the toxigenicity of Aspergillus flavus strains on each of the spices. Viable fungal populations were determined using a dilution method. Toxigenicity of Aspergillus flavus was determined by culture on a quick screening coconut agar and by PCR using four sets of primers specific for aflatoxin pathway genes. All the tested spices were contaminated by storage fungi, Species of Aspergillus was the most commonly isolated moulds followed by species of Fusarium, Mucor, Penicillium and Rhizopus. The greatest number of Aspergillus flavus isolates were found on white pepper, followed by nutmeg, cardamom, and black pepper. The greatest number of Aspergillus chevalieri isolates were found on coriander, followed by nutmeg. Fifty strains of A. flavus were isolated, all of the strains produced large sclerotia and biseriate conidiophores. Their toxigenicity was assayed by the presence of yellow pigment on a quick screening coconut agar medium and PCR amplification of regulatory and structural genes in the aflatoxin pathway. Keywords: aflatoxigenicity, aflatoxin pathway, Aspergillus flavus, fungal population, genes, spices Journal: Czech Journal of Food Sciences Pages: 338-344 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/18/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/18/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:18-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Rysová Author-Name: Eva Mašková Author-Workplace-Name: Department of Research, Food Research Institute Prague, Czech Republic Author-Name: Zuzana Šmídová Author-Workplace-Name: Department of Research, Food Research Institute Prague, Czech Republic Title: The gluten content in oat products available on the Czech market Abstract: The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for people with celiac disease. It was shown that most oat products on the Czech market are not safe for people with gluten intolerance. Keywords: Keywords: ELISA, gluten, oat products Journal: Czech Journal of Food Sciences Pages: 345-350 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/114/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:114-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nebojša Živić Author-Workplace-Name: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Slaviša Milošević Author-Workplace-Name: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Vidoslav Dekić Author-Workplace-Name: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Biljana Dekić Author-Workplace-Name: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Novica Ristić Author-Workplace-Name: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Milenko Ristić Author-Workplace-Name: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Author-Name: Ljiljana Sretić Author-Workplace-Name: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia Title: Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L. Abstract: The content of phytochemicals, total phenolics, total flavonoids and antioxidant potential of extracts of Juniperus communis L. and Juniperus oxycedrus L. berries were determined. Ethanol, ethyl acetate and chloroform were used for the process of extraction. Phytochemical monitoring was based on already known methods, while in vitro antioxidant activities were done by DPPH assay. Phytochemical screening showed a wide spectrum of phytochemicals. Ethanolic extract of Juniperus communis L. possesses the strongest antioxidant activity (IC50 = 28.55 ± 0.24 µ/ml), as well the higher contents of total phenolics, 189.82 ± 0.27 mg of gallic acid equivalent per g of dried weight extract (mg GAE/g extract DW), and total flavonoids, 42.85 ± 0.13 mg of rutin equivalents per g of dried weight extract (mg RE/g extract DW). The results indicated the potential application of the tested extracts as significant antioxidants. Keywords: DPPH, extract, Juniperus berries, total flavonoids, total phenolics Journal: Czech Journal of Food Sciences Pages: 351-358 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/28/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/28/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:28-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivo Soural Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Petr Šnurkovič Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Monika Bieniasz Author-Workplace-Name: Department of Pomology and Apiculture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Kraków, Poland Title: l-Ascorbic acid content and antioxidant capacity in less-known fruit juices Abstract: Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value. Keywords: antioxidant capacity TAC, polyphenols TPC, sensory aspect, vitamin C, 100% juices Journal: Czech Journal of Food Sciences Pages: 359-365 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/305/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/305/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0009.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:305-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anita Rokaityte Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Name: Gintare Zaborskiene Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Workplace-Name: Food Institute, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania Author-Name: Sonata Gustiene Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Name: Raimondas Raudonis Author-Workplace-Name: Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Name: Valdimaras Janulis Author-Workplace-Name: Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Name: Galina Garmiene Author-Workplace-Name: Food Institute, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania Author-Name: Arturas Stimbirys Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Title: Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage Abstract: The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases. Keywords: biogenic amines, fatty acid, L. carnosum, P. pentosaceus, S. xylosus Journal: Czech Journal of Food Sciences Pages: 366-373 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/57/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/57/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0010.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:57-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yana Troshchynska Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Roman Bleha Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Lenka Kumbarová Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Andrej Sinica Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Jiří Štětina Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic Title: Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples Abstract: Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours. Keywords: crop seed composition, multivariate analyses, vibration spectroscopy Journal: Czech Journal of Food Sciences Pages: 374-382 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/270/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/270/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0011.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:270-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tomáš Humhal Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Olga Kronusová Author-Workplace-Name: Department of Biochemistry and Microbiology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Workplace-Name: EcoFuel Laboratories Ltd., Prague, Czech Republic Author-Name: Petr Kaštánek Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Workplace-Name: EcoFuel Laboratories Ltd., Prague, Czech Republic Author-Name: Tomáš Potočár Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jana Kohoutková Author-Workplace-Name: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tomáš Brányik Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey Abstract: An experimental design was ued to optimize the growth of two thraustochytrids, (Schizochytrium limacinum PA-968 and Japonochytrium marinum AN-4), on different nitrogen sources (yeast extract, corn steep liquor, ammonium sulphate) supplemented into saline waste water from the demineralization of cheese whey. Yeast extract was found to be the most suitable complex nutrient source. Nitrogen limitation was found to increase the lipid content in shake flask cultures of thraustochytrids by 12.7-22.4% w/w. The maximum total lipid content (79.1% w/w) and docosahexaenoic acid productivity (0.465 g/l per day) were achieved by J. marinum AN-4 in shake flask cultures. Fed-batch cultures of J. marinum AN-4, under conditions of nitrogen limitation, yielded biomass with a lower lipid content (72.1% wt.) but higher docosahexaenoic acid productivity (1.43 g/l per day). These results provide proof of concept that fed-batch cultivation of thraustochytrids, combined with nitrogen limitation, can be an appropriate strategy for the productive use of saline waste water from the dairy industry. Keywords: docosahexaenoic acid, Japonochytrium marinum, nitrogen limitation, saline waste water, Schizochytrium limacinum Journal: Czech Journal of Food Sciences Pages: 383-390 Volume: 37 Issue: 5 Year: 2019 DOI: 10.17221/172/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201905-0012.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:172-2018-CJFS