Czech Journal of Food Sciences, 2021 (vol. 39), issue 4
Instrumental analytical tools for mycobacteria characterisationReview
Veronika Ozana, Karel Hruška
Czech J. Food Sci., 2021, 39(4):235-264 | DOI: 10.17221/69/2021-CJFS 
Mycobacteria in drinking water and in the water of swimming pools, whirlpools, hydrotherapy facilities and aquaria contribute significantly to human exposure to triggers of immune regulated chronic inflammatory and autoimmune diseases. Technological elements of water distribution systems, especially their inner surface, taps, shower heads and blind spots where sediments settle, affect the number of mycobacteria in the water. The review presents the possibilities of using analytical instruments for rapid determination of mycobacteria and for their typing as an alternative to classical culture and a method of monitoring specific nucleic acid sequences...
Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sourcesOriginal Paper
Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Petr Konvalina
Czech J. Food Sci., 2021, 39(4):265-272 | DOI: 10.17221/189/2020-CJFS
The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat and its productivity. The results after 16 years of field experiments were evaluated. Pre-crop for winter wheat was N-fixing crop. Grain yield of winter wheat (6.8 t ha-1 in INT, 6.5 t ha-1 in ORG) did not differ significantly, while plant nutrition sources had an equal and positive effect on the yield. Crude protein quantity was higher in INT system by about 0.2%....
Comparison of biochemical and antimicrobial activities of different honey samplesOriginal Paper
Saban Keskin, Semiramis Karlidag, Nazli Mayda, Asli Ozkok
Czech J. Food Sci., 2021, 39(4):273-280 | DOI: 10.17221/38/2021-CJFS
Honey, a natural healing agent and a sweet food, has been used since ancient times. A honey sample could possess many biological activities depending on its chemical composition. The amount and the diversity of these minor components of honey mainly depend on the floral sources. That is why the biological activity of the honey sample obtained in a region should be determined. In this study, total phenolic and flavonoid content, antioxidant activity, melissopalynological analyses and antimicrobial activity of twenty honey samples obtained from Doganyol, Malatya, Turkey were examined. In order to determine the in vitro antibacterial activity...
Chromatographic separation of mannitol from mixtures of other carbohydrates in aqueous solutionsOriginal Paper
Simona Gillarová, Svatopluk Henke, Tomáš Svoboda, Pavel Kadlec, Andrea Hinková, Zdeněk Bubník, Vladimír Pour, Marcela Sluková
Czech J. Food Sci., 2021, 39(4):281-288 | DOI: 10.17221/55/2021-CJFS
The isolation of mannitol from natural sources, e.g. from plant extracts or broths, requires considerable time and effort. The separation of mannitol from aqueous solutions containing also glucose, fructose, and sucrose was tested using discontinuous preparative anion- and cation-exchange chromatography. The suitability of the application in the separation of carbohydrates and especially mannitol was tested under various conditions and using three different types of ion-exchangers. The effect of sorbent regeneration and modification on the separation was also examined using different concentrations and volumes of chemical agents. The fractions collected...
Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effectOriginal Paper
Sevim Feyza Erdogmuş, Ugur Cengiz Erişmiş, Cevdet Uguz
Czech J. Food Sci., 2021, 39(4):289-296 | DOI: 10.17221/222/2020-CJFS
In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella...
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodologyOriginal Paper
Cuina Song, Liping Zhu, Yanchun Shao, Fusheng Chen
Czech J. Food Sci., 2021, 39(4):297-304 | DOI: 10.17221/47/2021-CJFS
γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate...
Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistanceOriginal Paper
Hakan Tavsanli, Tülay Elal Mus, Figen Cetinkaya, Ergün Ayanoglu, Recep Cibik
Czech J. Food Sci., 2021, 39(4):305-311 | DOI: 10.17221/296/2020-CJFS
Yoghurt fermenting bacteria were isolated from natural sources including plants, dew, and rain samples (total of 300 samples) by the same methods nomadic peoples used for several centuries in Turkey. Inoculation into the reconstituted skim milk followed by planting on specific media and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) analysis allowed for the identification of 18 Lactobacillus delbrueckii subsp. and 26 Streptococcus thermophilus. A multiplex polymerase chain reaction (PCR) assay applied to lactobacilli enabled the identification of 5 isolates as L. delbrueckii...
Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichmentOriginal Paper
Ayşe Sevgili, Osman Erkmen, Sinem Koçaslan
Czech J. Food Sci., 2021, 39(4):312-318 | DOI: 10.17221/56/2021-CJFS
The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia...
Factors influencing consumer behaviour in the beer market in the Czech RepublicOriginal Paper
Veronika Svatošová, Petra Kosová, Zuzana Svobodová
Czech J. Food Sci., 2021, 39(4):319-328 | DOI: 10.17221/153/2020-CJFS
The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence...