Czech Journal of Food Sciences - Online first
Sensory properties of pork sausage after sea buckthorn extract additionOriginal Paper
Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová
Czech J. Food Sci., X:X | DOI: 10.17221/11/2025-CJFS 
The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed...
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro studyOriginal Paper
Gizem Özlük, Gabriela Krausová
Czech J. Food Sci., X:X | DOI: 10.17221/36/2025-CJFS
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU·g–1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8–9 log CFU·g–1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU·g–1 for probiotic products and 7 log CFU·g–1 for kefir products. This...
Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureusOriginal Paper
Marta Štindlová, Václav Peroutka, Simona Lencová, Kamila Zdeňková
Czech J. Food Sci., X:X | DOI: 10.17221/201/2024-CJFS
Chlorhexidine (CHX) is a bactericidal agent used as a common disinfectant since the 1950s. However, its effectiveness may have diminished over the time due to the rise of microbial resistance even among nonantibiotics. In this study, we evaluate the response of 46 Staphylococcus aureus isolates to CHXdihydrochloride according to their origin and phenotype (haemolysis induction, coagulase production, methicillin resistance and biofilm formation). Following classification, the influence of seven CHX concentrations (10.00–0.50 mg·L–1) on planktonic cell growth and biofilm formation was evaluated spectrophotometrically at 620 nm...