Czech Journal of Food Sciences, 1999 (vol. 17), issue 1
Enterocin NA: A Bacteriocin Produced by Enterococcus faecalis BFE 1057 Isolated from a Nigerian Fermented Dairy ProductOriginal Paper
N.A. Olasupo, U. Schillinger, C. Franz, W.H. Holzapfel
Czech J. Food Sci., 1999, 17(1):1-4 | DOI: 10.17221/9997-CJFS 
Enterococcus faecalis BFE 1057 isolated from a Nigerian fermented dairy product ('nono') produced a bacteriocin designated enterocin NA. It was found inhibitory towards Lactobacillus, Enterococcus and Listeria strains. Enterocin NA was inactivated by proteolytic enzymes, and resistant to heating at 80 °C for 30 min and active at pH 2.0 to 8.0. Its molecular weight was estimated by ultrafiltration to be above 3000 daltons. The ability of this bacteriocin to inhibit Listeria is of potential interest in food safety and enterocin NA may have future applications as a food preservative.
Sestavení kompetitivní enzymové imunoanalýzy pro stanovení α-laktalbuminu a β-laktoglobulinů kravského mlékaOriginal Paper
L. Karasova, P. Rauch, L. Fukal
Czech J. Food Sci., 1999, 17(1):5-14 | DOI: 10.17221/10014-CJFS
Polyclonal antibodies were raised against three immunogens- a-lactalbumin (LA), -lactoglobulin A (LGA) and B (LGB). Using these antibodies the procedures of an indirect competitive enzyme immunoassay (ELISA) were constructed, optimized a nd characterized for determination of indi vidual immunogens. It was found that ELISA of LA is very specific without any inter ferences of other whey proteins. However, in ELlSAs of both lactoglobulins A and B were demonstrated very high interferences of the other genetic varian t (cross-reactivities 20-280% depending on antibody and immu nogen). An excellent sensitivity of ELISA for all proteins (detection limits...
Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienokOriginal Paper
G. Greif, M. Greifova, J. Dvoran, J. Karovicova, V. Buchtova
Czech J. Food Sci., 1999, 17(1):15-21 | DOI: 10.17221/10015-CJFS
The study was aimed at the growth of selected strains from the family Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes and Klebsiella pneumoniae) in meat-peptone (MPB) broth and cabbage juice at different cultivation temperatures, and at the production of biogenic amines (cadaverine, putrescine, histamine). Bacterial growth was evaluated on the basis of specific growth rate (IJm) and lag phase (A.) calculated from growth curves. Cadaverine was produced as the first amine in MPB and cabbage juice by all studied st rains at the cultivation temperatures and at Jiving cell densities 10 6 KTJ/cm3....
Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravinOriginal Paper
P. Novotna, M. Houska, V. Sopr, H. Valentova, P. Stern
Czech J. Food Sci., 1999, 17(1):23-30 | DOI: 10.17221/10016-CJFS
The shear flow rheological properties of sugar solutions (70% w/w concentration) modified by different cellulose derivatives have been measured. Thickeners were expected to cause the viscoelastic behaviour of the resulting sol ution. Therefore, the elastic rheological parameters were measured by oscillatory shear technique (phase angle, elastic modulus) and also the first normal stress difference N1. The increase of thickener concen tration caused a moderate increase of non-Newtonian behaviour in the shear flow. The sensory viscosity (ra nged between 0 and 100%) was evaluated by five different methods - as an effort for stirring with teaspoon,...
Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mliekaOriginal Paper
J. Paiakova, O. Burdova, P. Turek, A. Laciakova
Czech J. Food Sci., 1999, 17(1):31-34 | DOI: 10.17221/10017-CJFS
In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.
Relevance of folic acid fortification of foods in the nutrition of women and childrenReview
R. Uherova, M. Horkulicova, M. Mikusova
Czech J. Food Sci., 1999, 17(1):35-39 | DOI: 10.17221/10027-CJFS
Folic acid and its biologically active derivates (folacin or folates) rank among the B-group vitamins due to their hydrophilic character. This acid occurs in nature either in the free form or it is bound to proteins or polysaccharides. Folic acid belongs to the group of vitamins which, in the past were not considered important because the relevance of the acid in biological processes of the living cell has been discovered by the scientific research only in recent years. Folates play an important role as co-enzymes in the synthesis of RNA, DNA, proteins and of some essential amino acids. Therefore they are inevitable for the haematopoiesis,...