Czech Journal of Food Sciences, 2005 (vol. 23), issue 3
Prospects for rapid bioluminescent detection methods in the food industry - a review
Pavel Dostálek, Tomáš Brányik
Czech J. Food Sci., 2005, 23(3):85-92 | DOI: 10.17221/3376-CJFS 
This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples.
Potential application of oilseeds as sources of antioxidants for food lipids - a review
Štefan Schmidt, Jan Pokorný
Czech J. Food Sci., 2005, 23(3):93-102 | DOI: 10.17221/3377-CJFS
Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be...
Application of cross-flow ultrafiltration on inorganic membranes in purification of food materials
Andrea Hinková, Zdenek Bubník, Vladimír Pour, Svatopluk Henke, Pavel Kadlec
Czech J. Food Sci., 2005, 23(3):103-110 | DOI: 10.17221/3378-CJFS
This paper brings data on ultrafiltration on inorganic membranes (MEMBRALOX, France, mean pore size 20 and 100 nm, 0.8 m long, filtration area 0.2 m2), which were used for the purification of different liquid materials from the food industry; in particular egg blend, amaranth starch suspension, and caramel (i.e. natural colorant). The ultrafiltration was carried out on a pilot plant filtration unit TIA (Bollene, France), cross-flow permeate fluxes being measured at first. Using the experimental data, mathematical models describing membrane fouling were suggested. The obtained permeate steady-state fluxes (40 l/h/m2 for amaranth...
Application of ionising radiation for the stabilisation of Trichoderma viride cellulases
Vít Plaček, Karel Vacek, Jan Káš, Kateřina Demnerová, Jarmila Zídková, Jiří Sajdok
Czech J. Food Sci., 2005, 23(3):111-115 | DOI: 10.17221/3379-CJFS
The solutions of cellulolytic enzymes designated as standards for the cellulase activity assay were exposed in sealed glass ampoules (containing at least 100 Cx-units per ml in 30% w/w glycerol) to gamma radiation within the dose interval of 0-18 kGy. Glycerol was found to be the best enzyme stabiliser, however, the dose for the decontamination had to be increased in comparison with the original solution because glycerol protected also the contaminating microflora. The preparation after such treatment (30% of glycerol, dose 7 kGy) retained about 95% of the initial enzymatic activity without any decrease taking place in the following 6 months. The loss...
α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2
Eva Benešová, Michaela Marková, Blanka Králová
Czech J. Food Sci., 2005, 23(3):116-120 | DOI: 10.17221/3380-CJFS
In this work six psychophilic and psychrotrophic bacterial strains were screened for the presence of different glycosidase activities (α-galactosidase, α-glucosidase, β-glucosidase, α-mannosidase and β-glucuronidase). Nine enzymes were found and their elementary characteristics were measured (toptimum, pHoptimum, Km, Vlim).Two enzymes with the highest activities at low temperatures were chosen for the next study, i.e. α-glucosidase and β-glucosidase from the psychrotrophic strain Arthrobacter sp. C2-2. These enzymes were purified by...
Two rapid diagnostic procedures for the identification of Campylobacter jejuni/coli in food matrix
Tomáš Jeleník, Zdeňka Šabatková, Kateřina Demnerová, Jarmila Pazlarová
Czech J. Food Sci., 2005, 23(3):121-125 | DOI: 10.17221/3381-CJFS
Campylobacter species, in particular C. jejuni and C. coli, cause infections which vary in symptoms, ranging from asymptomatic to severe chronic illness. The only ISO method for the detection of Campylobacter spp. until now has been the cultivation by selective enrichment and distinct conditions of growth taking several days to complete. We compared the Singlepath® Campylobacter test which involved 24 h of enrichment in Bolton broth, with PCR-based identification. Chicken meat salad with mayonnaise was spiked with C. jejuni and C. coli and the detection limit was determined. PCR provided...