Czech Journal of Food Sciences, 2003 (vol. 21), issue 6
Growth dynamics of Bacillus cereus and shelf-life of pasteurised milk
Ľ. Valík, F. Görner, D. Lauková
Czech J. Food Sci., 2003, 21(6):195-202 | DOI: 10.17221/3498-CJFS 
Growth dynamics of Bacillus cereus in pasteurised milk was examined in storage tests performed at 5, 7, 9, 11, and 13°C. The contents of B. cereus in pasteurised milk ranged from the absence in 4 ml of milk to 2.3 cfu/ml. The initial total plate counts varied from 1.1 × 104 to 3.0 × 104 cfu/ml (n = 15). Growth curves of Bacillus cereus showed that strains naturally present in pasteurised milk grew well at 5 and 7°C. A square root model was used for the growth rate analysis in relation to the storage temperature of milk (√μ = 0.026 (T - Tmin); R2 = 0.93). Lag-time of...
Effect of pH and water activity on the growth of Arcobacter sp. in culture
L. Červenka, I. Zachová, P. Minříková, J. Vytřasová
Czech J. Food Sci., 2003, 21(6):203-209 | DOI: 10.17221/3499-CJFS
The effect was studied of pH value and water activity (aw) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C. Various weak organic acids were used to achieve target pH, and different humectants were used to control aw. Generally, the growth of arcobacters was inhibited at medium pH. Compared to propionic, lactic, malic and ascorbic acids (pH 5.5-5.0), formic, citric and tartaric acids in the pH range of 6.0-5.5 were more inhibitory to both arcobacter species. Both arcobacter strains were extremely sensitive to broth environment with aw values of < 0.980...
Effect of malt flour addition on the rheological properties of wheat fermented dough
M. Hrušková, I. Švec, I. Kučerová
Czech J. Food Sci., 2003, 21(6):210-218 | DOI: 10.17221/3500-CJFS
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with...
Matrix solid phase dispersion as an effective preparation method for food samples and plants before HPLC analysis - a riview
G. Karasová, E. Branšteterová, M. Lachová
Czech J. Food Sci., 2003, 21(6):219-234 | DOI: 10.17221/3501-CJFS
This review deals with a preparation technique - Matrix Solid Phase Dispersion (MSPD) and its possibilities in the HPLC analysis for contaminants, pesticides, drug residues, and natural compounds in food samples. The main principle of MSPD is explained, the important factors influencing the effectivity and recovery of this technique are discussed. The advantages and disadvantages of MSPD and other classical extraction, isolation, and purification procedures are compared. The present article provides a bibliography of MSPD applications in food sample matrices during last years for various analytes and different sample matrices.