Template-Type: ReDIF-Article 1.0 Author-Name: Veronika Ozana Author-Workplace-Name: Faculty of Pharmacy, Masaryk University, Brno, Czech Republic Author-Workplace-Name: Hospital with Polyclinic Karviná-Ráj Department Orlová, Czech Republic Author-Name: Karel Hruška Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Workplace-Name: Institute for Research and Education, Brno, Czech Republic Title: Instrumental analytical tools for mycobacteria characterisation Abstract: Mycobacteria in drinking water and in the water of swimming pools, whirlpools, hydrotherapy facilities and aquaria contribute significantly to human exposure to triggers of immune regulated chronic inflammatory and autoimmune diseases. Technological elements of water distribution systems, especially their inner surface, taps, shower heads and blind spots where sediments settle, affect the number of mycobacteria in the water. The review presents the possibilities of using analytical instruments for rapid determination of mycobacteria and for their typing as an alternative to classical culture and a method of monitoring specific nucleic acid sequences by polymerase chain reaction (PCR). Information about the use of flow cytometry (FCM), matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF) spectrometry, Raman and infrared (IR) spectroscopy and biosensors are presented. Keywords: flow cytometry, MALDI-TOF spectrometry, Raman spectroscopy, infrared spectroscopy, biosensors Journal: Czech Journal of Food Sciences Pages: 235-264 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/69/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0001.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:69-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdaléna Lacko-Bartošová Author-Workplace-Name: Department of Sustainable Agriculture and Herbology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Lucia Lacko-Bartošová Author-Workplace-Name: Department of Sustainable Agriculture and Herbology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia Author-Name: Petr Konvalina Author-Workplace-Name: Department of Agroecosystems, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic Title: Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources Abstract: The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat and its productivity. The results after 16 years of field experiments were evaluated. Pre-crop for winter wheat was N-fixing crop. Grain yield of winter wheat (6.8 t ha-1 in INT, 6.5 t ha-1 in ORG) did not differ significantly, while plant nutrition sources had an equal and positive effect on the yield. Crude protein quantity was higher in INT system by about 0.2%. The farinograph dough development time and dough stability were the longest for ORG and fertilised treatments. Mixolab quality indicators showed a clear distinction between ORG and INT systems and fertilisation in the protein and starch characteristics of the grain. The ORG reported longer Mixolab stability of the dough, mainly on fertilised treatment (8.8 min). Starch characteristics - torque C4 (amylolytic activity) and torque C5 (starch retrogradation) were higher for ORG system. Torque C2, protein weakening, was not affected by the cropping system. ORG system has the potential to achieve consistent, high-quality yields with significantly lower reliance on external inputs. Keywords: winter wheat, rheology, Mixolab quality, yield, organic system Journal: Czech Journal of Food Sciences Pages: 265-272 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/189/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:189-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Saban Keskin Author-Workplace-Name: Vocational School of Health Services, Bilecik Seyh Edebali University, Bilecik, Turkey Author-Name: Semiramis Karlidag Author-Workplace-Name: Bee and Bee Products Research and Application Center (MTOAGAM), Malatya Turgut Ozal University, Malatya, Turkey Author-Name: Nazli Mayda Author-Workplace-Name: Bee and Bee Products Research and Application Center (HARUM), Hacettepe University, Ankara, Turkey Author-Name: Asli Ozkok Author-Workplace-Name: Bee and Bee Products Research and Application Center (HARUM), Hacettepe University, Ankara, Turkey Title: Comparison of biochemical and antimicrobial activities of different honey samples Abstract: Honey, a natural healing agent and a sweet food, has been used since ancient times. A honey sample could possess many biological activities depending on its chemical composition. The amount and the diversity of these minor components of honey mainly depend on the floral sources. That is why the biological activity of the honey sample obtained in a region should be determined. In this study, total phenolic and flavonoid content, antioxidant activity, melissopalynological analyses and antimicrobial activity of twenty honey samples obtained from Doganyol, Malatya, Turkey were examined. In order to determine the in vitro antibacterial activity of honey samples, the agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays were used. For this purpose, ten Gram-positive bacteria and eight Gram-negative bacteria were used. Total phenolic content was found in the range from 9.68 ± 0.72 to 29.40 ± 1.03 mg GAE g-1 sample. Antioxidant activity of honey samples varied from 2.21 ± 0.46 to 6.03 ± 1.11 µmol FeSO4 7H2O g-1. Honey samples showed moderate antimicrobial activity against tested microorganisms, especially against Gram-positive bacteria. It could be concluded from our findings that there is a good correlation between total phenolic content and the biological activity of honey samples. Keywords: antioxidant, FRAP, MIC, monofloral honey, phenolics Journal: Czech Journal of Food Sciences Pages: 273-280 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/38/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/38/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:38-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Simona Gillarová Author-Name: Svatopluk Henke Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Tomáš Svoboda Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Pavel Kadlec Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Andrea Hinková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Zdeněk Bubník Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Vladimír Pour Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, 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, Prague, Czech Republic Title: Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutions Abstract: The isolation of mannitol from natural sources, e.g. from plant extracts or broths, requires considerable time and effort. The separation of mannitol from aqueous solutions containing also glucose, fructose, and sucrose was tested using discontinuous preparative anion- and cation-exchange chromatography. The suitability of the application in the separation of carbohydrates and especially mannitol was tested under various conditions and using three different types of ion-exchangers. The effect of sorbent regeneration and modification on the separation was also examined using different concentrations and volumes of chemical agents. The fractions collected after the discontinuous chromatography were analysed on the content of mannitol by the high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) method. The successful isolation of pure mannitol fraction, using water as a mobile phase and a combination of sodium chloride and hydroxide for sorbent regeneration, was achieved only on anion-exchange chromatography. Keywords: sugar alcohol, saccharides, ion chromatography, sorbents Journal: Czech Journal of Food Sciences Pages: 281-288 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/55/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/55/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:55-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sevim Feyza Erdogmuş Author-Workplace-Name: Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey Author-Name: Ugur Cengiz Erişmiş Author-Workplace-Name: Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Afyon Kocatepe University, Afyonkarahisar, Turkey Author-Name: Cevdet Uguz Author-Workplace-Name: Department of Medical Biology and Genetics, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey Title: Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect Abstract: In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella cibaria (2 isolates) and Weissella hellenica (1 isolate). LAB, isolated from salami samples, were identified as W. viridescens (1 isolate), E. durans (3 isolates), Leuconostoc mesenteroides (4 isolates), Carnobacterium maltaromaticum (1 isolate), Macrococcus caseolyticus (1 isolate). Also, LAB, isolated from sausages samples, were identified as E. faecalis (1 isolate), E. durans (4 isolates), Lactobacillus plantarum (1 isolate). Both agar spot and agar well diffusion assay methods were used to determine the antimicrobial activity of the LAB isolates. Isolates of LAB showed higher antimicrobial activity against Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRL B 4420, Pseudomonas aeruginosa ATCC 11778, Streptococcus faecalis NRRL B 14617 than against Escherichia coli ATCC 35218 and Bacillus subtilis NRS 744. Results showed that the LAB isolates produced antimicrobial substances that have a potential for different industrial and biotechnological uses. Keywords: antimicrobial activity, bacteriocin, fermented meat products, identification, isolation, lactic acid bacteria Journal: Czech Journal of Food Sciences Pages: 289-296 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/222/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/222/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:222-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Cuina Song Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Author-Name: Liping Zhu Author-Workplace-Name: Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Daye City, China Author-Name: Yanchun Shao Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Author-Workplace-Name: Hubei International Scientific and Technological Cooperation Base of Traditionally Fermented Foods, Wuhan, China Author-Name: Fusheng Chen Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Author-Workplace-Name: Hubei International Scientific and Technological Cooperation Base of Traditionally Fermented Foods, Wuhan, China Title: Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology Abstract: γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate and adjusted to pH 3.8 with lactic acid, and then 32% of Hongqu seed inoculum was added. After 5 days of fermentation at 28 °C, 1.5 g of activated yeast was inoculated for ethanol fermentation at 30 °C for 5 days. Finally, the average content of GABA in Hongqu wine amounted to 710.24 mg L-1, which is close to the value predicted by RSM model (692.44 mg L-1), indicating the statistical fit is good. This provided technical support and theoretical guidance for the production of Hongqu wine rich in GABA by two-stage fermentation. Keywords: γ -aminobutyric acid, Huangjiu, safety and health, response surface analysis, Monascus pilosus CBS 290.34 Journal: Czech Journal of Food Sciences Pages: 297-304 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/47/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/47/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:47-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hakan Tavsanli Author-Workplace-Name: Department of Veterinary Public Health, Faculty of Veterinary Medicine, Balikesir University, Balikesir, Turkey Author-Name: Tülay Elal Mus Author-Workplace-Name: Department of Food Processing, Vocational School of Keles, Bursa Uludag University, Keles, Turkey Author-Name: Figen Cetinkaya Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa, Turkey Author-Name: Ergün Ayanoglu Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa, Turkey Author-Name: Recep Cibik Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bursa Uludag University, Bursa, Turkey Title: Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance Abstract: Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk followed by planting on specific media and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis allowed for the identification of 18 Lactobacillus delbrueckii subsp. and 26 Streptococcus thermophilus. A multiplex polymerase chain reaction (PCR) assay applied to lactobacilli enabled the identification of 5 isolates as L. delbrueckii subsp. bulgaricus. The isolates showed a varying range of acidification rates and proteolytic activity in reconstituted skimmed milk (RSM). S. thermophilus isolates showed a broader range of resistance and the most frequent resistance was observed for streptomycin (69.2%), gentamycin (65.3%), clindamycin (61.5%), ampicillin (61.5%), kanamycin (53.8%), and erythromycin (50%). For L. delbrueckii subsp. the highest resistance was determined for vancomycin (38.8%), ciprofloxacin (33.3%), and penicillin (27.8%). The frequency of multiple resistance was tested on 14 different antimicrobials determining that 19 S. thermophilus (73%) and 3 L. delbrueckii subsp. (16.7%) demonstrated resistance to more than three different antibiotics. In contrast to this wide-ranging resistance, five isolates from each genus were found to be susceptible to all tested antibiotics. The present study indicates that lactic acid bacteria (LAB) isolated from nature may have broad-range of resistance to antibiotics and could be a source for the transfer of resistance. Keywords: yoghurt bacteria, natural isolates, characterisation, antibiotic resistance Journal: Czech Journal of Food Sciences Pages: 305-311 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/296/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/296/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:296-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ayşe Sevgili Author-Workplace-Name: Vocational School of Technical Sciences, Gaziantep University, Gaziantep, Turkey Author-Name: Osman Erkmen Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey Author-Name: Sinem Koçaslan Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey Title: Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment Abstract: The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g-1 to 9.12 log CFU g-1 and from 6.12 log CFU g-1 to 7.88 log CFU g-1, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation. Keywords: traditional sourdough, lactic acid bacteria, yeasts, microbiota, enrichment Journal: Czech Journal of Food Sciences Pages: 312-318 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/56/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/56/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:56-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Veronika Svatošová Author-Workplace-Name: Department of Regional and Business Economics, Faculty of Regional Development and International Studies, Mendel University in Brno, Brno, Czech Republic Author-Name: Petra Kosová Author-Workplace-Name: Institute of Solid Mechanics, Mechatronics and Biomechanics, Faculty of Mechanical Engineering, Brno University of Technology, Brno, Czech Republic Author-Name: Zuzana Svobodová Author-Workplace-Name: Department of Regional and Business Economics, Faculty of Regional Development and International Studies, Mendel University in Brno, Brno, Czech Republic Title: Factors influencing consumer behaviour in the beer market in the Czech Republic Abstract: The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence consumers most when choosing a restaurant for beer consumption were also identified. Consumers are most influenced by the quality of the beer on offer and the environment in which it is consumed. Keywords: personal interviewing, beer, purchasing decisions, brewing, methods of statistical induction Journal: Czech Journal of Food Sciences Pages: 319-328 Volume: 39 Issue: 4 Year: 2021 DOI: 10.17221/153/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/153/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202104-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:4:id:153-2020-CJFS