Czech Journal of Food Sciences, 2022 (vol. 40), issue 6

Can biogenic amines cause ailments following the intake of edible mushroom meals?Original Paper

Eva Dadáková, Tamara Pelikánová, Pavla Wolfová, Pavel Kalač

Czech J. Food Sci., 2022, 40(6):407-413 | DOI: 10.17221/96/2021-CJFS  

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh...

Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in MonascusOriginal Paper

Lin Lin, Chundan Zhang, Xinman Shao, Pupin Liu, Zhangfei Wu, Yanxia Lu, Hongzhen Guo

Czech J. Food Sci., 2022, 40(6):414-421 | DOI: 10.17221/4/2022-CJFS  

Acetyl-coenzyme A (CoA) is a key metabolite produced by the acetyl-CoA synthetase (ACS) gene in energy metabolism and biosynthetic pathways. ACS is speculated to be the branching site of monacolin K (MK) and citrinin production and related to the metabolite production of Monascus. In this study, the ACS expression was inhibited by ribonucleic acid interference (RNAi). T7 was selected for a follow-up analysis of the lowest ACS expression, which was 0.401 times higher than that of the wild-type strain. The effects on the colony morphology of Monascus were determined. The morphological characteristics of mycelia and spores were observed...

Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetablesOriginal Paper

Nguyen Thi Huong Giang, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin, Thi Lam An Vu

Czech J. Food Sci., 2022, 40(6):422-426 | DOI: 10.17221/98/2022-CJFS  

The efficacy of potable water and antimicrobial agents, including turmeric extract, black pepper extract, sodium chloride and sodium bicarbonate, in reducing Listeria monocytogenes on the leaf mustard (Brassica integrifolia) and iceberg lettuce (Lactuca sativa L.) was compared. The uncontaminated samples of two raw leafy vegetables were inoculated with L. monocytogenes at a concentration of 5 log and 7 log colony-forming units (CFU) g-1 for 1 h. At the high L. monocytogenes contamination level, the treatment with black pepper extract 0.6 mg mL-1 for 5 min was found to produce the most considerable decrease...

Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscousOriginal Paper

Emine Aydin

Czech J. Food Sci., 2022, 40(6):427-437 | DOI: 10.17221/223/2021-CJFS  

In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability....

Antimicrobial properties of phenolic acid alkyl estersOriginal Paper

Eva Feldeková, Michaela Kosová, Markéta Berčíková, Miroslav Dragoun, Iveta Klojdová, Iveta Hrádková, Jan Šmidrkal

Czech J. Food Sci., 2022, 40(6):438-444 | DOI: 10.17221/135/2022-CJFS  

The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus brasiliensis was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2-20 mM. The inhibitory activity of higher esters of phenolic acids was found to be higher than that of methyl esters and acids. The minimum inhibitory concentration...

Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technologyOriginal Paper

Fu Zhang, Xiahua Cui, Chaochen Zhang, Weihua Cao, Xinyue Wang, Sanling Fu, Shuai Teng

Czech J. Food Sci., 2022, 40(6):445-455 | DOI: 10.17221/129/2022-CJFS  

To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as objects. Image regions of interest (ROI) were selected to extract the spectral average value based on hyperspectral imaging technology. Reducing noise by the Savitzky-Golay (SG) smoothing algorithm, variables were used as inputs that were screened by successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), uninformative variable elimination (UVE), CARS-SPA, UVE-SPA, and UVE-CARS, while sample variables were used as outputs to build support vector machine (SVM) models....

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial wasteOriginal Paper

Marina Jovanović, Petar Vojvodić, Marija Petrović, Danka Radić, Dragana Mitić-Ćulafić, Marija Kostić, Sonja Veljović

Czech J. Food Sci., 2022, 40(6):456-464 | DOI: 10.17221/164/2022-CJFS  

This study aimed to produce yogurt with Ganoderma lucidum residues and selected probiotic bacteria. To select the most potent GABA-producing strain (GABA - γ-aminobutyric acid), nine probiotic bacteria were subjected to the glutamate decarboxylase (GAD) activity assay. Limosilactobacillus reuteri DSM 17938 was selected and used in preparing fresh yogurts, with and without supplementation of Ganoderma residues obtained after water extraction [GW (Ganoderma waste) 2% (w/v)]. A decrease in pH during fermentation and the occurrence of syneresis were investigated. Lactic acid bacteria (LAB) viability and anti-Escherichia...

Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of MoldovaOriginal Paper

Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc

Czech J. Food Sci., 2022, 40(6):465-473 | DOI: 10.17221/139/2022-CJFS  

This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P ≤ 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of сarob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported...