Czech Journal of Food Sciences, 2004 (vol. 22), issue 2

Optimisation of method of fermentation of cabbage juice

Z. Kohajdová, J. Karovičová

Czech J. Food Sci., 2004, 22(2):39-50 | DOI: 10.17221/3405-CJFS  

Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22°C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour...

Wheat sedimentation values and falling number

M. Hrušková, V. Škodová, J. Blažek

Czech J. Food Sci., 2004, 22(2):51-57 | DOI: 10.17221/3406-CJFS  

Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found...

Gel strength of the native egg white

M. Houška, K. Kýhos, P. Novotná, A. Landfeld, J. Strohalm

Czech J. Food Sci., 2004, 22(2):58-66 | DOI: 10.17221/3407-CJFS  

The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength...

Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus

M. Halt, D. Kovačević, H. Pavlović, J. Jukić

Czech J. Food Sci., 2004, 22(2):67-72 | DOI: 10.17221/3408-CJFS  

The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated . The most frequently isolated genera in the mould samples analysed were those of Aspergillus (70.88%) and Penicillium (21.22%), followed by Mucor, Cladosporium, Rhizopus, Fusarium, Alternaria, Absidia and others. The following species of the Aspergillus genera were prevalent: A. albus (65.66%) and A. flavus (22.01%), followed by A. clavatus,...

bovine colostrum - the promising nutraceutical

B. Alexieva, Tz. Markova, E. Nikolova

Czech J. Food Sci., 2004, 22(2):73-79 | DOI: 10.17221/3409-CJFS  

Colostrum is the first milk produced after birth and is particularly rich in immunoglobulins, antimicrobial peptides, and growth factors. It is important for the nutrition, growth, and development of newborn infants and contributes to the immunologic defence of neonates. Recent studies suggest that bovine colostrum or some of its constituents may be useful for the prevention and, to some extent, for the treatment of various infectious diseases. A variety of colostral based preparations have been used as feed supplements or colostrum substitutes for neonate calves and pigs. Numerous recent studies suggest that oral administration of bovine colostrum...