المؤلفون: Klátyik, Szandra, Bata-Vidács, Ildikó, Molnár, Helga, Székács, András, Pék, Miklós

مصطلحات موضوعية: Capsicum, agro-environmental and food safety, contaminants, technology, critical control points, bic Book Industry Communication::K Economics, finance, business & management::KJ Business & management::KJM Management & management techniques::KJMV Management of specific areas::KJMV5 Production & quality control management

الوصف: There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage.

وصف الملف: application/pdf

الوصول الحر: https://library.oapen.org/handle/20.500.12657/49242Test

المؤلفون: Bata-Vidács, Ildikó, Rodrigues, Emelin Leandro, Kosztik, Judit, Tóth, Ákos, Zalán, Zsolt, Csernus, Olívia, Kukolya, József

المصدر: Food Addit Contam Part A Chem Anal Control Expo Risk Assess ; ISSN:1944-0057

مصطلحات موضوعية: Alternaria, Apple, Aspergillus, Penicillium, TLC, Talaromyces, farming method, mycotoxin, patulin

الوصف: Mycotoxins are secondary fungal metabolites harmful to humans and animals. Patulin (PAT) is a toxin found in different food products but especially in apples and their derivative products. The most common fungi producers of this compound are Aspergillus clavatus and Penicillium expansum. The production of patulin, as other mycotoxins, can be impacted by diverse phenomena such as water and nutrient availability, UV exposure, and the presence of antagonistic organisms. Consequently, gaining a comprehensive understanding of climate and environmental conditions is a crucial step in combating patulin contamination. In this study, moulds were isolated from 40 apple samples collected from seven locations across Hungary: Csenger, Damak, Pallag, Lövőpetri, Nagykálló, and Újfehértó. A total of 183 moulds were morphologically identified, with 67 isolates belonging to the Alternaria, 45 to the Aspergillus, and 13 to the Penicillium groups. The location possessed a higher influence than farming method on the distribution of mould genera. Despite the requirement of higher temperature, Aspergillus species dominated only for the region of Újfehértó with approximately 50% of the isolates belonging to the genus. Four of the seven locations assessed: Csenger, Debrecen-Pallag, Nyírtass and Nagykálló, were dominated by Alternaria species. All isolates belonging to the genera Aspergillus and Penicillium were tested for the presence of the isoepoxidone dehydrogenase (idh) gene, a key player in the patulin metabolic pathway. To guarantee patulin production, this ability was confirmed with TLC assays. The only Aspergillus strain that presented a positive result was the strain Aspergillus clavatus B9/6, originated from the apple cultivar Golden Reinders grown in Debrecen-Pallag by integrated farming. Of the Penicillium isolates only one strain, B10/6, presented a band of the right size (500-600 bp) for the idh gene. Further sequencing of the ITS gene showed that this strain should be classified as Talaromyces pinophilus. The TLC tests confirmed this microorganism as the only patulin producer under the studied conditions for its cluster.

العلاقة: https://doi.org/10.1080/19440049.2024.2364364Test; https://pubmed.ncbi.nlm.nih.gov/38913828Test

الإتاحة: https://doi.org/10.1080/19440049.2024.2364364Test
https://pubmed.ncbi.nlm.nih.gov/38913828Test

المؤلفون: Csenki, Zsolt, Risa, Anita, Sárkány, Dorottya, Garai, Edina, Bata-Vidács, Ildikó, Baka, Erzsébet, Szekeres, András, Varga, Mónika, Ács, András, Griffitts, Jeffrey, Bakos, Katalin, Bock, Illés, Szabó, István, Kriszt, Balázs, Urbányi, Béla, Kukolya, József

مصطلحات موضوعية: R850-854 Experimental medicine / kisérleti orvostudomány, RS Pharmacy and materia medica / gyógyszerészet, gyógyászati eszközök

وصف الملف: text

العلاقة: http://real.mtak.hu/148990/1/Csenkietal2022toxins.pdfTest; Csenki, Zsolt and Risa, Anita and Sárkány, Dorottya and Garai, Edina and Bata-Vidács, Ildikó and Baka, Erzsébet and Szekeres, András and Varga, Mónika and Ács, András and Griffitts, Jeffrey and Bakos, Katalin and Bock, Illés and Szabó, István and Kriszt, Balázs and Urbányi, Béla and Kukolya, József (2022) Comparison Evaluation of the Biological Effects of Sterigmatocystin and Aflatoxin B1 Utilizing SOS-Chromotest and a Novel Zebrafish (Danio rerio) Embryo Microinjection Method. TOXINS, 14 (4). pp. 1-16. ISSN 2072-6651

الإتاحة: https://doi.org/10.3390/toxins14040252Test
http://real.mtak.hu/148990Test/
http://real.mtak.hu/148990/1/Csenkietal2022toxins.pdfTest

المؤلفون: Máté, Rózsa, Kutasi, József, Bata-Vidács, Ildikó, Kosztik, Judit, Kukolya, József, Tóth, Erika, Bóka, Károly, Táncsics, András, Kovács, Gábor, Nagy, István, Tóth, Ákos

المساهمون: Nemzeti Kutatási, Fejlesztési és Innovaciós Alap, Magyar Tudományos Akadémia, Hungarian University of Agriculture and Life Sciences

المصدر: Archives of Microbiology ; volume 204, issue 6 ; ISSN 0302-8933 1432-072X

مصطلحات موضوعية: Genetics, Molecular Biology, General Medicine, Biochemistry, Microbiology

الوصف: A Gram-negative bacterial strain, named Kb82, was isolated from agricultural soil and a polyphasic approach was used for characterisation and to determine its taxonomic position. Based on 16S rRNA gene sequence analysis, the highest similarity was found with Flavobacterium artemisiae SYP-B1015 (98.2%). The highest ANI (83.3%) and dDDH (26.5%) values were found with Flavobacterium ginsenosidimutans THG 01 and Flavobacterium fluviale HYN0086 T , respectively. The isolate is aerobic with rod-shaped cells, positive for catalase and negative for oxidase tests. The DNA G+C content is 34.7 mol%. The only isoprenoid quinone is menaquinone 6 (MK-6). The major fatty acids are iso-C 15:0 , summed feature 3 (C 16:1 ω7c /C 16:1 ω6c ) and iso-C 17:0 3OH. The major polar lipid is phosphatidylethanolamine. On the bases of phenotypic characteristics and analysis of 16S rRNA gene sequences, it is concluded that strain Kb82 T represents a novel species in the Flavobacterium genus, for which the name Flavobacterium hungaricum sp. nov. is proposed. The type strain of the species is strain Kb82 T (= LMG 31576 T = NCAIM B.02635 T ).

الإتاحة: https://doi.org/10.1007/s00203-022-02905-xTest

المؤلفون: Tóth, Ákos, Bata-Vidács, Ildikó, Kosztik, Judit, Máté, Rózsa, Kutasi, József, Tóth, Erika, Bóka, Károly, Táncsics, András, Nagy, István, Kovács, Gábor, Kukolya, József

المساهمون: Magyar Tudományos Akadémia, Nemzeti Kutatási Fejlesztési és Innovációs Hivatal, Hungarian University of Agriculture and Life Sciences

المصدر: Antonie van Leeuwenhoek ; volume 114, issue 10, page 1575-1584 ; ISSN 0003-6072 1572-9699

مصطلحات موضوعية: Molecular Biology, General Medicine, Microbiology

الوصف: A Gram-reaction-negative halotolerant bacterial strain, designated Ka21 T , was isolated from agricultural soil and characterised using a polyphasic approach to determine its taxonomic position. On the basis of 16S rRNA gene sequence analysis, highest similarity was found with Sphingobacterium alkalisoli Y3L14 T (96.72%). Cells were observed to be aerobic, non-motile rods. The isolate was found to be able to grow between 0 and 10% of NaCl concentration. The assembled genome of strain Ka21 T has a total length of 5.2 Mb with a G + C content of 41.0 mol%. According to the genome analysis, Ka21 T encodes several glycoside hydrolases that may play a role in the degradation of accumulated plant biomass in the soil. Based on phenotypic characteristics and phylogenetic analysis, it is concluded that strain Ka21 T represents a novel species in the Sphingobacterium genus for which the name Sphingobacterium pedocola sp. nov. is proposed. The type strain of the species is strain Ka21 T (= LMG 31575 T = NCAIM B.02636 T ).

الإتاحة: https://doi.org/10.1007/s10482-021-01623-6Test

المؤلفون: Jribi, Sarra, Gliguem, Hela, Nagy, Andras, Gabor Zsolt, Nagy, Szalóki-Dorkó, Lilla, Naàr, Zoltan, Bata-Vidàcs, Ildiko, Marzougui, Sarra, Cserhalmi, Zsuzsanna, Debbabi, Hajer

مصطلحات موضوعية: Drying, Dehydration, Dewatering, Emerging technologies, Products quality, Process control, Environmental, Evaporation, Sublimation, Diffusion, Energy, Intensification, Sprouts, Functional properties, Bioactive compounds

الوصف: [EN] Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p 0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used. ; Jribi, S.; Gliguem, H.; Nagy, A.; Gabor Zsolt, N.; Szalóki-Dorkó, L.; Naàr, Z.; Bata-Vidàcs, I. (2018). Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 619-625. https://doi.org/10.4995/IDS2018.2018.7377Test ; 619 ; 625

العلاقة: IDS 2018. 21st International Drying Symposium Proceedings; 21st International Drying Symposium; Septiembre 11-14, 2018; Valencia, Spain; http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7377Test; urn:isbn:9788490486887; http://hdl.handle.net/10251/117455Test

الإتاحة: https://doi.org/10.4995/IDS2018.2018.7377Test
http://hdl.handle.net/10251/117455Test

المؤلفون: Klátyik, Szandra, Molnár, Helga, Pék, Miklós, Bata-Vidács, Ildikó, Adányi, Nóra, Székács, András

المصدر: https://www.intechopen.com/books/6235Test.

مصطلحات موضوعية: Quality Management Systems - a Selective Presentation of Case-studies Showcasing Its Evolution

الوصف: There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage.

العلاقة: https://mts.intechopen.com/articles/show/title/quality-management-in-spice-paprika-production-from-cultivation-to-end-productTest

الإتاحة: https://doi.org/10.5772/intechopen.71227Test
https://mts.intechopen.com/articles/show/title/quality-management-in-spice-paprika-production-from-cultivation-to-end-productTest

المؤلفون: Salgó, András, Halász, Anna, Tóth-Markus, M., Gelencsér, Éva, Beczner, Judit, Bata-Vidács, Ildikó

مصطلحات موضوعية: QD01 Analytical chemistry / analitikai kémia

وصف الملف: text

العلاقة: http://real.mtak.hu/156433/1/article-p459.pdfTest; Salgó, András and Halász, Anna and Tóth-Markus, M. and Gelencsér, Éva and Beczner, Judit and Bata-Vidács, Ildikó (2022) 50th anniversary of Acta Alimentaria. Acta Alimentaria, 51 (4). pp. 459-461. ISSN 0139-3006

الإتاحة: https://doi.org/10.1556/066.2022.11111Test
http://real.mtak.hu/156433Test/
http://real.mtak.hu/156433/1/article-p459.pdfTest

المؤلفون: Tóth, Ákos, Máté, Rózsa, Kutasi, József, Tóth, Erika, Bóka, Károly, Táncsics, András, Nagy, István, Kosztik, Judit, Bata-Vidács, Ildikó, Kukolya, József

مصطلحات موضوعية: QR Microbiology / mikrobiológia

الوصف: A Gram-reaction-negative bacterial strain, designated Kb22 T , was isolated from agricultural soil and characterised using a polyphasic approach to determine its taxonomic position. On the basis of 16S rRNA gene sequence analysis, the strain shows highest similarity (94.39%) with Sphingobacterium nematocida M-SX103 T . The highest ANI (71.83%) value was found with Sphingobacterium composti T5-12 T , and the highest AAI (66.65%) value was found with Sphingobacterium olei HAL-9 T . Cells are aerobic, non-motile rods. The isolate was found to be positive for catalase and oxidase tests. The assembled genome of strain Kb22 T has a total length of 4,06 Mb, the DNA G+C content is 38.1 mol%. The only isoprenoid quinone is menaquinone 7 (MK-7). The major fatty acids are iso-C 15:0 (28.4%), summed feature 3 (C 16:1 ω 7 c and/or iso-C 15:0 2-OH) (25.7%) and iso-C 17:0 3-OH (19.7%). Based on phenotypic characteristics and phylogenetic analysis, it is concluded that strain Kb22 T is a member of the genus Sphingobacterium and represents a novel species, for which the name Sphingobacterium hungaricum sp. nov. is proposed. The type strain of the species is strain Kb22 T (=LMG 31574 = NCAIM B.02638)

وصف الملف: text

العلاقة: http://real.mtak.hu/131376/1/Sphingobacterium%20hungaricum.pdfTest; Tóth, Ákos and Máté, Rózsa and Kutasi, József and Tóth, Erika and Bóka, Károly and Táncsics, András and Nagy, István and Kosztik, Judit and Bata-Vidács, Ildikó and Kukolya, József (2021) Sphingobacterium hungaricum sp. nov. a novel species on the borderline of the genus Sphingobacterium. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. ISSN 1466-5026 (In Press)

الإتاحة: http://real.mtak.hu/131376Test/
http://real.mtak.hu/131376/1/Sphingobacterium%20hungaricum.pdfTest

المؤلفون: Molnár, Helga, Bata-Vidács, Ildikó, Baka, Erzsébet, Cserhalmi, Zsuzsanna, Ferenczi, Sándor, Tömösközi-Farkas, Rita, Adányi, Nóra, Székács, András

المساهمون: European Union

المصدر: Food Control ; volume 83, page 131-140 ; ISSN 0956-7135

مصطلحات موضوعية: Food Science, Biotechnology

الإتاحة: https://doi.org/10.1016/j.foodcont.2017.04.032Test
https://api.elsevier.com/content/article/PII:S0956713517302190?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0956713517302190?httpAccept=text/plainTest