Abstract Gamma-aminobutyric acid (GABA), a four-carbon non-protein amino acid, is widely known to have multiple physiological functions. The present study aimed to investigate the cultivation parameters for GABA production by a lactic acid bacteria (LAB) strain isolated from a tuna gut sample. Among 60 tuna gut LAB, only 7 Limosilactobacillus fermentum isolates, i.e. NG01, NG12, NG13, NG14, NG16, NG23, and NG27, were capable of GABA fermentation, with NG16 being the most potent GABA producer. The GABA production by isolate NG16 was therefore thoroughly characterised. The optimal batch culture conditions for GABA production were an initial cell density of 5×106 CFU mL−1, a monosodium glutamate concentration of 2%, an initial pH of 7, a fermentation temperature of 35 °C, and an incubation time of 96 h. Under this cultivation conditions, NG16 produced a maximum GABA yield of 25.52 ± 0.41 mM.

Abstract Guignardia bidwellii, indigenous to North America, is a significant pathogen of grapes long known in Hungary, infecting only the growing green parts of the vine (leaves, petioles, shoots, and bunches). In the absence of adequate plant protection and extreme weather conditions such as a predominantly humid, warm year, black rot of grapes can be expected. The pathogen can cause high yield losses due to grape rot and reduce wine quality if the infection is severe.The evolution of certain biogenic amine compounds were investigated under the influence of grape black rot. The results obtained showed that they were present in low concentrations from an oenological point of view. Polyphenol composition was consistent with the literature, blackening affected mainly the concentration of catechin. Black rot fungus does not produce β-glucosidase enzyme. In terms of resveratrol content, black rot has no particular effect. However, likeBotrytis cinerea, it produces glycerol and, proportionally, gluconic acid in lower concentrations.It can be concluded that black rot of grapes does not cause health problems when introduced into wine processing.

Abstract To determine the most effective preservation method for MiBa (a traditional Chinese rice product), MiBa treated with 75% alcohol, 75% alcohol + inhibitor, ozone treatment; untreated (control); and raw rice were subjected to 16S rRNA gene and ITS three-generation sequencing by High-throughput Sequencing Technology. According to the results the preservation effects of different treatment methods ranked as follows: ozone treatment >75% alcohol treatment >75% alcohol+inhibitor > control. Bacterial composition analysis showed that the bacterial community on the surface of MiBa treated with ozone was dominated by genera Leuconostoc and Serratia. The fungal community consisted mainly of Aspergillus and Alternaria. In summary, ozone treatment proved to be the most effective in inhibiting microbial contamination during the storage of MiBa, effectively extending its shelf life.

Abstract Sensory properties of foods mainly affect purchasing decisions. In case of sausages, deterioration of pigments of meat and spices cause discolouration, while lipid oxidation leads to the formation of off-odours, and these two processes are connected. Lipid oxidation promotes the conversion of pigments, while the formation of metmyoglobin accelerates lipid oxidation. The scope of the study was to investigate the relationship between the amount of malondialdehyde equivalents (MDA) and CIELAB colour coordinates in a Hungarian sausage with paprika, sliced and stored under refrigerated conditions for 10 weeks. We detected negative correlation (P < 0.001) between the MDA-level and a* and b*; and positive correlation (P < 0.001) between the MDA-level and L*. The observed correlation between MDA level and colour coordinates supports the assumption that the oxidation of lipids and pigments are interrelated in the case of sausage with paprika.

Abstract Tomato (Solanum lycopersicum L.) is one of the important vegetables in the world due to large production area and consumer interest. Biotic and abiotic stresses have negative effect on tomato production. Utilisation of rootstocks conferring resistance to biotic stresses can be considered as the most effective and environment friendly solution in tomato production to overcome this problem. Although wild tomato species is a good rootstock candidate due to its resistance to multiple plant diseases, effects of wild tomato species as rootstock on mineral nutrient composition and fruit quality are not clear. In the present study, effects of interspecific hybrids derived from two wild tomato species (Solanum habrochaites and Solanum penellii) as rootstock on tomato fruit mineral nutrient composition (phosphor (P), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), manganese (Mn), and copper (Cu)) and fruit quality traits (soluble solids content (SSC), pH, percent titratable acidity (TA), and lycopene content) were evaluated. In the study, Amaron, Armstrong, and Arazi commercial rootstocks were used as control and AK0004 F1 (candidate tomato hybrid) was used as a source of scion. As result, only lycopene content was affected by different rootstocks. S. penellii was found to be with more potential for lycopene content. For mineral nutrient composition, all hybrids and controls had similar contents of potassium, phosphor, calcium, and magnesium. Manganese and copper contents decreased in all plants. S. habrochaites had more potential regarding nitrogen, iron, and zinc contens than S. penellii. This is the first study to evaluate two interspecific hybrids derived from S. habrochaites and S. penellii, and the results might be useful to understand effects of rootstocks derived from wild tomato species on mineral nutrient content and fruit quality.

Abstract The aim of this research was to assess the consumer habits of lactose sensitive persons in case of lactose-free products and their other shopping aspects for development of new, dairy-based lactose-free products. The research was based on face-to-face questionnaire survey, and those who declared to be lactose sensitive were analysed. Among them, only half of the women (49.3%) and one third of the men (34.6%) were medically proven lactose sensitive, so more than half of the respondents declared themselves affected on the basis of self-diagnosis. Our results show that reliably regular customers of lactose-free products are women and persons with medical diagnosis, high educational degree, and under the age of 30. The lactose-free consumer group prefers the following product features: lactose-free label; rich in calcium, vitamins, and fibre, and free of carbohydrate, sugar, and gluten. Only two-thirds of lactose sensitive customers (66.7%) consume lactose-free products regularly, so it can be assumed that the level of knowledge of this disease, its treatment, and the importance of lactose-free dairy products among these persons is insufficient. This could be solved with education, advertisement, and other information opportunities.

Abstract The aim of this research was to study the effect of micro- and industrial scale malting on the folate content of barley. Two malting barley varieties (one spring and one winter) were studied, applying the same technology. Furthermore, a roasting experiment was carried out at given temperatures for different time periods. The total folate content was determined by microbiological method. The folate content of the barleys was between 10.1 and 23.4 µg/100 g dry matter. For micro- and industrial scale, malting folate content increased 6.5–8-fold and 4–7-fold, respectively, during the malting process. An unexpected result was observed during industrial malting: the folate content increased during kilning by 18–35%, unlike micro scale malting, where a 15–20% decrease was observed. Results obtained during roasting showed that folic acid content did not decrease when roasted for 20 min at 100 °C, but it decreased linearly with increasing temperature. Folate is completely degraded in 20 min at 200 °C. It can be stated that barley malt can serve as a relatively good source of folate, but barley variety and malting technology have significant impact on it.

Abstract Residues in animal feeds and foods of animal origin have been important safety issue concerning both human and animal health. A multiresidue method for determination of eight mycotoxins and ten antibiotics was developed and validated in animal feeds by using QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction followed by UHPLC-MS/MS. Optimisation of UHPLC-MS/MS parameters was performed to achieve good separation and resolution. The method was validated according to the European Commission Decision 2002/657/EC. Matrix matched calibration curves showed good r2 (≥0.995) values, and limit of quantification (LOQ) values varied between 1.2 and 5.2 μg kg−1. Average recoveries ranged from 60 to 102% with relative standard deviations of 2.2 and 15.6% for all type of feed samples except for tetracyclines, lincomycin, tylosin, ochratoxin A, and fumonisin (B1 and B2).

Sourdough is specialty bread made from a combination of flour, lactic acid bacteria, and yeasts. Composite flour of cassava, sweet potato, and soybean was used for the production of sourdough bread employing autochthonous lactic acid bacteria and yeasts isolated from the composite dough. The flour samples were assessed for functional properties, while the sourdough breads were evaluated for nutritional composition and organoleptic properties. The flour samples possessed good proximate profiles and phenolic contents. The lactic acid bacterium and yeast with the most desirable properties were identified as Lactobacillus plantarum and Pichia kurdriazevii. Fermentation improved the nutritional indices of the composite sourdough bread samples. Lactobacillus plantarum SLC21 and P. kudriavzevii SYD17 bread had a shelf life of 7 days, while the control bread lasted for at least 4 days. Lactobacillus plantarum SLC21 and Pichia kudriavzevii SYD17 bread had the best overall acceptability. Utilisation of these local crops in a composite blend for sourdough will increase commercial profit for local farmers and developing economy. The composite blend will be of great importance in the preparation of pastries that do not require high gluten content. The strains exhibited great potentials for a better nutritional composition of the composite sourdough bread.