Czech Journal of Food Sciences - In Press
A One Health study of Campylobacter jejuni contamination in raw milk and dairy farm environmentOriginal Paper
Javed Khan, Iqbal Ahmad, Leena Neyaz, Gaurav Kumar, Fahad Bazaid, Hussein Abulreesh
The current study elaborates on the occurrence and antimicrobial resistance of Campylobacter jejuni in raw milk and the dairy farm ecosystem under the One Health framework. A total of 200 raw milk and environmental swab samples were collected from a dairy farm in Bareilly, India. Standard culturing techniques were adopted for C. jejuni detection, followed by the PCR-based molecular confirmation. The disk diffusion method aided in antimicrobial susceptibility testing of this pathogen. The overall C. jejuni prevalence was noted as 2.5 %, whereas farm floor samples presented the highest detection rate (30 %). A lower C. jejuni prevalence was observed in milking equipment and raw milk. Other samples from the towel, udder, and milkers’ hands remained negative. Sample type and C. jejuni detection (p = 0.0023) demonstrated a significant statistical association. These findings establish the farm ecosystem as a crucial C. jejuni reservoir. Antibiotic susceptibility testing revealed a uniform resistance to chloramphenicol and cephalothin among all C. jejuni isolates. However, the isolates were completely susceptible to other clinically important antibiotics. Multidrug resistance was not detected in C. jejuni isolates. The uniform resistance pattern could be attributed to possible clonal dissemination within the dairy farm environment. These results emphasize regular surveillance and improved hygiene practices to restrict C. jejuni dissemination and antimicrobial resistance.
Microwave Maceration Reduces Methanol Content and Improves the Quality of Raspberry WineOriginal Paper
Wen-Ying Zhao, Yu-Hang Guo, Ya-Na Zhao, Rong-Zhen Wang, He Li
Raspberries are rich in bioactive compounds and exhibit strong antioxidant properties. However, the raspberry processing industry faces several challenges: rapid post-harvest spoilage due to intensive ripening, low juice yield caused by pectin content, poor quality due to high acidity and excessive methanol formation during traditional fermentation. Although enzymatic hydrolysis can improve juice yield, it exacerbates methanol production. Microwave technology, which disrupts cell walls and promotes the release of intracellular components, offers a promising alternative. This study compared microwave pretreatment with traditional enzymatic methods to optimize raspberry wine quality and efficiency. Results showed that microwave treatment reduced methanol content in raspberry juice to 112.6 mg/L, which was 30.4% lower than that of the control group and 67% lower than that of the enzymatic hydrolysis group. This low methanol level was maintained throughout fermentation and aging. High-energy microwave treatment created a porous pulp structure, increasing juice yield to 75.71% (vs. 59.31% in the control) and yielding the highest levels of total sugar and total phenols in the juice. After aging, microwave-treated wines exhibited the best sensory properties, including bright color, balanced sweet–sour taste, and a mellow mouthfeel. Microwave maceration pretreatment is an efficient and safe alternative to enzymatic hydrolysis, enabling simultaneous methanol reduction and quality improvement of raspberry wine. It breaks industrial bottlenecks and provides support for the large-scale production of raspberry wine.
Multivariate fingerprinting and kinetic analysis of quality stability in almond-fortified brown goat's milk yoghurt during storageOriginal Paper
Lijie Zhang, Hang Zhao, Guihua Chen, Ying Liang, Ruiting Zhang, Jia Xu, Xiaonan Wang, Qianwen Li, Liguang Cheng, Yan Li, Tingting Jiao, Shuxing Chen
The quality evolution of almond brown goat's milk yoghurt (ABY) and commercial brown goat's milk yoghurt (CY) during refrigerated storage ,days 1–20) was investigated using an integrated multivariate and kinetic modelling approach. Sensory attributes, textural parameters (hardness, cohesiveness, viscosity, adhesiveness), acidity, viable cell counts ,and 5-hydroxymethylfurfural (HMF) content were combined using principal component analysis (PCA) to establish a comprehensive quality fingerprint,Which explained 90.7% of the total variance. ABY exhibited greater storage stability, with consistently higher hardness and sensory scores than CY. Kinetic modelling indicated slower deterioration of sensory quality and slower acidity development in ABY, accompanied by only a slight decline in viable cell counts (k = 0.029 d-1). HMF accumulation and viable bacterial counts exhibited opposing temporal trends during storage, and HMF accumulation was generally lower in ABY. Hierarchical clustering further showed that ABY maintained higher standardised values for texture, sensory quality, and microbial viability throughout refrigerated storage. Overall, almond incorporation enhanced the storage stability and quality of brown goat's milk yoghurt, supporting its application in plant–dairy hybrid fermented products.
Sudanese white soft cheese (Gibna bayda): a review of tradition, quality and modern innovationsReview
Mohamed Osman Mohamed Abdalla, Dawla Ali Adam Ali, Najwa Ali Adam
Gibna bayda, Sudanese white cheese, is a traditional soft, brined cheese introduced into the Sudan early in the 1900s. Its manufacture was started as a traditional practice by rural women to preserve excess milk during the rainy season, with the cheese having significant social and economic consequences. Traditionally, cheese was produced from raw milk to which high salt concentration was added, followed by rennet coagulation, and preservation in salted whey (6-20% NaCl). Recently, plant coagulants like sunflower, garlic, ginger, citric, acetic acids and juices were used instead of animal rennet. Modern methods such as pasteurisation, addition of starter cultures and probiotics, combined with packaging, are used to enhance hygiene and safety while retaining the traditional aspects of cultural relevance. Several factors including production techniques and weight loss during storage determine the ultimate quality, safety, and economic return of G. bayda, and these factors are affected by the milk source, processing procedures, coagulant type, addition of stabilizers, as well as ripening conditions that contribute to chemical composition, flavour, and texture of the cheese. Raw milk cheese may contain pathogens such as Staphylococcus aureus and Escherichia coli; nevertheless, with pasteurisation, natural antimicrobials, and appropriate packaging, risks can be decreased. The taste, texture, and colour are optimal between 15 and 45 days of storage and preferred when either made from cow milk or in combination with other milks. The advances in processing techniques, the application of natural preservatives, and packaging techniques are necessary to maximize yield, shelf life, safety, and sustainability of G. bayda for its move towards an industrial product away from its tradition and domestic character.
Application of pullulanase to enhance resistant starch content in prebiotic instant rice for improved glycaemic responseOriginal Paper
Anh Hoang Nguyen, Hang Vo My Nguyen, Anh Van Nguyen, Duy Nguyen Doan Le
Jasmine rice, known for its aroma and soft texture, is commonly used in instant rice production. This study optimised pullulanase-catalysed hydrolysis of Jasmine rice to enhance resistant starch (RS) content. The main parameters evaluated were hydrolysis time (2–10 h), hydrolysis temperature (45°C–65°C), enzyme activity (10–50 U/g), substrate concentration (20%–60% w/v), and pH (3.5–5.5). Optimal conditions were determined using response surface methodology with a Box–Behnken design, yielding a maximum predicted RS content of 11.65% at a substrate concentration of 38.48%, enzyme activity of 28.69 U/g, and hydrolysis time of 5.78 h. Prebiotic instant rice was produced through gelatinisation, primary degradation, microwave treatment combined with secondary degradation, and retort sterilisation. The final product contained 14.83% RS, which was significantly higher than that of conventional instant rice. It exhibited a low estimated glycaemic index of 53.68, attributed to a reduced rate of starch hydrolysis, and had a projected shelf life of 244 days at 30°C.