Czech Journal of Food Sciences, 2017 (vol. 35), issue 2
White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a reviewReview
Janusz Prusinski
Czech J. Food Sci., 2017, 35(2):95-105 | DOI: 10.17221/114/2016-CJFS 
White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components...
Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014Food Microbiology and Safety
Petra Myšková, Renáta Karpíšková
Czech J. Food Sci., 2017, 35(2):106-112 | DOI: 10.17221/260/2016-CJFS
The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination, phage typing, resistance to antimicrobial agents, PCR for the detection of selected genes encoding plasmid mediated quinolone resistance). Out of 176 poultry and 223 pork meat samples, 24 (13.6%) and 6 (2.7%) were positive for the detection of Salmonella spp., respectively. In Salmonella isolates from poultry, 14 serotypes were differentiated with S. indiana, S. enteritidis...
Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7Food Microbiology and Safety
Junhua Wang, Shuangzhi Zhao, Jiying Qiu, Qingxin Zhou, Xiaoyong Liu, Xue Xin, Danyang Guo, Tatyana G. Yudina, Yifen Wang$, Hua Sun, Xiangyan Chen, Leilei Chen
Czech J. Food Sci., 2017, 35(2):113-121 | DOI: 10.17221/163/2016-CJFS
Bacillus amyloliquefaciens NCPSJ7 could secrete extracellular antimicrobial substances, showing potent antifungal activities. An active peptide AFP3 was isolated from the fermentation supernatant. After chromatography, the purified peptide was tested for the fungicidal activity, molecular mass, and stability. The results indicated that the peptide with a molecular mass of around 3.3 kDa, showed discernible inhibition of the pathogen Fusarium oxysporum f. sp. niveum with the minimum fungicidal concentration of 31 µg/ml. It also exhibited excellent inhibition of some representative pathogenic fungi at a low concentration....
Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheatFood Analysis, Food Quality and Nutrition
Kwang-Soo Cho, Su-Young Hong, Bong-Kyoung Yun, Hong-Sik Won, Young-Ho Yoon, Ki-Beom Kwon, Manjulatha Mekapogu
Czech J. Food Sci., 2017, 35(2):122-130 | DOI: 10.17221/116/2016-CJFS
A reliable, qualitative PCR-based detection method for the traceability and authentication of common and Tartary buckwheat was developed. Five InDel markers developed from chloroplast genome variation between the two species were applied for 96 buckwheat accessions and all accessions were easily differentiated as Tartary and common buckwheat using these markers. We also determined the sample detection limit by PCR and qPCR as 0.001 and 0.02 ng/µl, respectively. InDel markers could detect the mixture of two species flour up to 10% contamination. InDel markers were also applied to processed foods such as noodles and tea, and we found that species-specific...
Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wineFood Analysis, Food Quality and Nutrition
Katarína Furdíková, Katarína Makyšová, Ivan Špánik
Czech J. Food Sci., 2017, 35(2):131-142 | DOI: 10.17221/79/2016-CJFS
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method - comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl...
Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seedsFood Analysis, Food Quality and Nutrition
František Hnilička, Alena Hejtmánková, Matyáš Orsák, Helena Hniličková
Czech J. Food Sci., 2017, 35(2):143-148 | DOI: 10.17221/391/2016-CJFS
The content of saccharides and lipids in wheat seeds from both conventional and organic agriculture was determined based on the length of germination (0, 2, or 5 days) and germination temperature (10 and 22°C). The content of saccharides was determined by HPLC, and the total lipid content was detected by Soxhlet extraction in the course of germination. While the non-germinated seeds had the highest content of glucose (6.95 mg/g) and fructose (4.37 mg/g), in conventionally grown seeds sucrose (5.03 mg/g) and maltose (3.62 mg/g) were at the highest level. In organically and conventionally produced seeds the contents of fructose, glucose, and maltose...
Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham productsFood Analysis, Food Quality and Nutrition
Pil-Nam Seong, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Geun-Ho Kang, Beom-Young Park, Sung-Sil Moon, Van-Ba Hoa
Czech J. Food Sci., 2017, 35(2):149-159 | DOI: 10.17221/152/2016-CJFS
The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris...
Detection of PCR inhibition in food and feed with a synthetic plasmidFood Analysis, Food Quality and Nutrition
Tereza Sovová, Barbora Křížová, Lenka Drábková, Jaroslava Ovesná
Czech J. Food Sci., 2017, 35(2):160-164 | DOI: 10.17221/374/2016-CJFS
We present a successful use of the plasmid inhibition detection and DNA isolation protocol optimisation for four food/feed samples in qPCR analysis of the sequence coding for chloroplast tRNA-Leu: two meat meal samples and two samples made of cranberries (jam and dried fruit). The quantitative real-time polymerase chain reaction (qPCR) can be inhibited by various substances and the DNA content in the sample can be underestimated. It is necessary to identify the PCR inhibition and choose an optimal DNA isolation protocol to correctly evaluate the sample. In a previous study, we have developed an assay using plasmid DNA carrying a non-homologous random...
The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticitiesFood Technology and Economy, Engineering and Physical Properties
Stanislava Grosová, Michal Masár, Olga Kutnohorská, Vladimír Kubeš
Czech J. Food Sci., 2017, 35(2):165-170 | DOI: 10.17221/365/2016-CJFS
We provided estimates of price, cross-price, and income elasticities for on- and off-trade beer consumption using econometric models on time series data from 1994 to 2014. The empirical results indicate that the most important determinants of on-trade demand are the price of off-trade beer, the price of substitutes and past consumption, while the income elasticity was not found to be important. The most important determinants of off-trade beer demand were the price of on-trade beer and the price of substitutes.
Sparkling wine production by immobilised yeast fermentationFood Technology and Economy, Engineering and Physical Properties
Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarić
Czech J. Food Sci., 2017, 35(2):171-179 | DOI: 10.17221/194/2016-CJFS
The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products...
Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomaceFood Technology and Economy, Engineering and Physical Properties
Haining Zhang, Yongkun Ma
Czech J. Food Sci., 2017, 35(2):180-187 | DOI: 10.17221/189/2016-CJFS
The purpose of this study was to evaluate the influence of high hydrostatic pressure assisted extraction (HHPE) on the anthocyanins from blueberry (Vaccinium ashei) pomace. From the Plackett-Burman Experimental Design (PBD) only the liquid-solid ratio, ethanol concentration, and extraction pressure were found to significantly affect the extraction yield of anthocyanin content. Hence, the outcome of Box-Behnken Design suggested that the optimal operating conditions of the HHPE for the yield of anthocyanin content were liquid-solid ratio 41 ml/g, ethanol concentration 63%, and extraction pressure 443 MPa. At these conditions, 107.9 mg/100 g...