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Šumperk, Czech Republic

Bjelkova M.,Agritec Plant Research | Pavelek M.,Agritec Plant Research | Krulikovska T.,National Plant Variety Office | Hampel D.,Institute of Chemical Technology Prague
Chemicke Listy

Digital image analysis (DIA) has become a powerful technique for characterization and grading of plants in crops. DIA is utilized in determination of cultivar origin, detection of contaminants and in discrimination of new cultivars for registration purposes. Seed images, their digitization, segmentation and evaluation using special software enable rapid sorting of genotypes based on the measured size, shape and colour characteristics of seeds. In the study DIA was used for measurement of characteristics of small flax and large pea seeds followed by seed classification. The size and shape of seeds were evaluated from scanner images due to colour instability in scanning. Colour deviation calculated from the coordinates in colour space was used for colour classification of seeds. Some of the DIA data were correlated with fat nutrients in flax seeds. Source

Manga I.,Agritec Plant Research | Manga I.,University of Veterinary And Pharmaceutical Sciences Brno | Klimesova M.,Dairy Research Institute | Horacek J.,Agritec Plant Research | And 4 more authors.

A meat paste production line and its microbial parameters have been evaluated in single Czech company. The raw meat paste samples before heat treatment were tested positively for the presence of three staphylococci species: Staphylococcus aureus, Staphylococcus haemolyticus and Staphylococcus epidermidis. Subsequent microbial analysis of meat paste components and ingredients (fresh meat, water, spices, equipment) identified only the spices used as positive for S. aureus (coriander, cinnamon, badian, mustard - (10 - 40 cfu/g)) and S. haemolyticus strains (juniper, ginger). The collection of sixteen collected strains (S. aureus (n = 4), S. haemolyticus (n = 4), S. epidermidis (n = 8)) has been typed with the rep-PCR method utilising (GTG)5 primer. Analysis of the fingerprints using the unweighted pair-group method using arithmetic averages (UPGMA) clustering method revealed presence of eleven strain clusters with similarity lower than 90%: two fingerprint clusters of S. aureus, three individual clusters characteristic for S. haemolyticus and six different S. epidermidis specific clusters. The S. aureus strains from different types of spice were identical, resp. very similar. Molecular tracking composed from the rep-PCR analysis of acquired isolates and comparison among all collected fingerprints confirmed the spices to be the source of both S. aureus and S. haemolyticus strains identified in raw meat paste. The additional rep-PCR analysis of the S. epidermidis collection confirmed usability and performance of this method. The antibiotic susceptibility to fourteen individual antibiotics has been examined among the collected staphylococci strains. The predominant erythromycin resistance (68.8%) was followed with the resistance to amoxicillin/clavulanic acid (56.2%). Other resistances observed were less frequent (clindamycin - 12.5%, oxacillin - 6.3%, tetracycline - 6.3%, sulphamethoxazole-trimethoprim - 6.3%, chloramphenicol - 6.3%, novobiocin - 6.3%). As shown by our experimental results, rep-PCR with the (GTG)5 primer is an applicable tool for typing of bacterial strains and may be used for identifying the source of contamination. © 2015 Potravinarstvo. Source

Vyletelova-Klimesova M.,Dairy Research Institute | Hanus O.,Dairy Research Institute | Dufek A.,Agriresearch Rapotin | Nemeckova I.,Dairy Research Institute | And 3 more authors.
Bulgarian Journal of Agricultural Science

Influence of breed on somatic cell count (SCC) and occurrence of particular species was evaluated. The samples were collected from farms with Holstein (H; 10 farms-365 cows) breeding and from farms with Czech Fleckvieh (CF; 2 farms-67 cows). The obtained dataset was statisticaly evaluated by analysis of variance. The occurrence of pathogens was compared between H and CF. The relationship between SCC and incidence of pathogens was determined as well. It is evident that more positive cows were in breed H compared to CF (H 41.6%; CF 26.9%). The most frequent pathogens in H breed were S. aureus (13.7%), S. uberis (9.6%), S. haemolyticus (8.5%), S. agalactiae (6.9%), E. faecalis (2.5%) and E. faecium (0.8%), while only S. uberis (19.4%), S. haemolyticus (6%) and S. aureus (1.5%) were found in CF. SCC results showed the higher SCC in H breed in case of both negative and positive cows as well and significant impact of breed on logSCC (F = 6.4, P = 0.012). The significant effects of bacterial species were confirmed (F = 13.6, P < 0.001). Multiple comparison among groups of bacterial species showed significant differences between negative and S. aureus, S. agalactiae, S. uberis (P = 0.012, P < 0.001, P < 0.001). Differences between negative and other pathogens were not signifiant. © 2014 National Centre for Agrarian Sciences. All rights reserved. Source

Klimesova M.,Agritec Plant Research | Horacek J.,Agritec Plant Research | Ondrej M.,Agritec Plant Research | Manga I.,Agritec Plant Research | And 3 more authors.

There was investigated microbial quality of spices used in production of meat products (black pepper, allspice, coriander, juniper, cumin, cinnamon, badian, mustard, bay leaf, paprika, rosemary, garlic, ginger, thyme, cardamom). The spices were analysed on the presence of total count of mesophilic, thermoresistant and coliforming microorganisms, Staphylococcus aureus, methicilin resistant S. aureus (MRSA), Escherichia coli, Salmonella spp., Bacillus cereus, Bacillus licheniformis and moulds. For the detection of fungal contamination was used agar with glucose, yeast extract and oxytetracyklin and dichloran-glycerol agar. The cultivation was performed at 25 ±1°C for 5-7 days. The microscopic method was used for species identification. The aflatoxin presence was confirmed by ELISA test in all of tested spices and was performed in ppb (pars per billion = μg/kg). TCM ranged from 200 to 5600000 cfu/g, TRM from 20 to 90000 cfu/g and coliforming bacteria from 30 to 3200 cfu/g. B. cereus was present in juniper, mustard, bay leaf, thyme and cardamom (32%), while B. licheniformis was confirmed in 58% of cases (allspice, pepper, ground juniper, badian, bay leaf, paprika, garlic, thyme and cardamom). S. aureus was detected in whole coriander, cinnamon, badian and mustard but only in law number (30, 40, 20 and 10 cfu/g respectively). No strains S. aureus was identified as MRSA. The presence of Salmonella spp. and E. coli was not confirmed. The fungal contamination was found in 14 spices and their count varied from 0 to 1550 cfu/g. There were confirmed the presence of Aspergillus flavus (allspice whole and ground, black pepper whole and ground, whole coriander, ground cumin, ground bay leaf), Aspergillus niger (allspice whole and ground, black pepper ground, ground juniper, cumin ground, bay leaf ground, ground rosemary, ground thyme), Penicillium glaucum (allspice whole and ground, whole juniper, whole cinnamon), Penicillium claviforme (whole black pepper, whole coriander, cardamom ground), Alternaria alternata (cumin ground, rosemary ground, thyme ground), Mucor (whole and ground coriander and thyme) and Phoma (ground cumin). The aflatoxin presence was confirmed in 11 of samples (57.9%) and the value ranged from 0 to 4 ppb (ground allspice, whole and ground pepper, whole juniper, cumin, cinnamon, badian, bay leaf, paprika, rosemary, thyme). © 2015 Potravinarstvo. Source

Klenoticova H.,Agritec Plant Research | Smykalova I.,Agritec Plant Research | Svabova L.,Agritec Plant Research | Griga M.,Agritec Plant Research
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Optimisation of in vitro regeneration systems of two explant types for low-tannine cultivars of faba bean based on culturing of shoot apices and cotyledonary nodes were provided by usage of various antioxidants - ascorbic acid, citric acid, glutathione and activated charcoal. In subsequent testing, the combined effects of antioxidants with transformation co-cultivation compounds acetosyringone and L-cysteine was studied. The application of antioxidants lead to decreased callogenesis, citric acids treatments (50 mg.l-1) dramatically decreased necrotic response of explants. However, citric acid, used together with ascorbic acid completely inhibited shoot growth in shoot apex cultures. Glutathion evoked hyperhydricity of explants. Activated charcoal induced rooting on media which are commonly used for shoot proliferation. Combination of acetosyringone with antioxidants influenced shoot proliferation, except of variant with ascorbic acid. Citric acid was the best and universal antioxidant in faba bean in vitro cultures and its use is recommended for faba bean genetic transformation experiments. Source

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