Czech Journal of Food Sciences

ISSN 1212-1800 (Print)
ISSN 1805-9317 (On-line)

International open access peer-reviewed journal published by the Czech Academy of Agricultural Sciences and financed by the Ministry of Agriculture of the Czech Republic

Published since 1983 (by 1997 under the title Potravinářské vědy)
The journal is administered by an international Editorial Board
Editor-in-Chief: prof. Ing. Kateřina Demnerová, CSc.
Co-editors: prof. Ing. Vladimír Kocourek, CSc., prof. Ing. František Kvasnička, CSc., doc. Ing. Milada Plocková, CSc., doc. Ing. Aleš Rajchl, Ph.D., doc. Ing. Evžen Šárka, CSc., doc. Ing. Rudolf Ševčík, Ph.D.
Executive Editor: Ing. Zdeňka Náglová, Ph.D.
Technical Editors: Anna Marie Hanžlová, DiS.
The journal is published six times a year

Aims & Scope

The journal publishes the following types of articles: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

Current issue

Probiotic lactic acid bacteria in biotechnology and the food industry: A reviewReview

Damla Avci, Simona Gillarová, Svatopluk Henke, Zdeněk Bubník, Marcela Sluková

Czech J. Food Sci., 2025, 43(2):75-89 | DOI: 10.17221/17/2025-CJFS

This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation,...

Crystallinity of starch, food composition, and digestibility of starchReview

Evžen Šárka, Petra Smrčková, Marcela Sluková

Czech J. Food Sci., 2025, 43(2):90-104 | DOI: 10.17221/33/2025-CJFS

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible...

Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flourOriginal Paper

Waliu Adewale Adebayo, Mercy Oluwakemi Ademiju, Dahunsi Olamide Fajobi

Czech J. Food Sci., 2025, 43(2):105-111 | DOI: 10.17221/40/2023-CJFS

This research work evaluated some engineering properties of breadfruit starch flour following standard procedures with the aim of providing engineering data that would help its usage in food processed industries. Starch was extracted from matured breadfruit fruits, modified using acid and engineering properties were examined following standard procedures. Results of moisture contents, loose and packed bulk densities, density ratio and porosity were ranged from 8.23–9.13% dry basis (DB); 0.44–0.51 g·mL–1; 0.60–0.66 g·mL–1; 70.01–80.14% and 19.87–29.99%, respectively. Similarly, Carr index values ranged...

Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coliOriginal Paper

Zakariyae El hafa, Ikhlas Hani Chennoufi, Hafida Zahir, Mostafa El louali, Hassan Latrache

Czech J. Food Sci., 2025, 43(2):112-117 | DOI: 10.17221/91/2024-CJFS

Conditioning films on surfaces employed in the dairy industry serve as the precursors to the formation of pathogenic biofilms that impact product quality and consumer safety. Conditioning films have been studied from several aspects. However, there has been no study that evaluated the effect of raw milk conditioning film on the adhesion of Escherichia coli. This study investigated the adhesion of E. coli on glass and stainless-steel surfaces conditioned with raw milk and explored the surface properties potentially influencing this adhesion using the contact angle method. The results showed that after treating surfaces with raw milk, the...

Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolatesOriginal Paper

Gabriela Greifová, Eva Drobná, Petra Olejníková, Gabriel Greif, Mária Greifová

Czech J. Food Sci., 2025, 43(2):118-128 | DOI: 10.17221/202/2024-CJFS

Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR) assays (determination of species-specific DNA fragments). Like the bovine and goat isolates, the donkey milk isolate D23 was able to grow in De Man–Rogosa–Sharpe...

Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream productionOriginal Paper

Engin Gündoğdu, Fatma Hezer

Czech J. Food Sci., 2025, 43(2):129-139 | DOI: 10.17221/93/2024-CJFS

Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18 : 3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium...

Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based mediumOriginal Paper

Ivo Ganchev

Czech J. Food Sci., 2025, 43(2):140-151 | DOI: 10.17221/175/2024-CJFS

An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering...

Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varietiesOriginal Paper

Kshitiz Pokhrel, Lenka Kouřimská, Novel Kishor Bhujel, Rasmita Parajuli, Matěj Božik

Czech J. Food Sci., 2025, 43(2):152-159 | DOI: 10.17221/172/2024-CJFS

Oat (Avena sativa Linnaeus) has distinctive multifunctional characteristics and nutritional profile, as well as a large amount of oat-processing by-product comprises hulls, which contain lipids and other nutrients. In this study, the lipid content and fatty acid (FA) profiles of six naked oat varieties (Kamil, Marco Polo, Oliver, Patrik, Santini, and Saul), two hulled oat varieties (Atego and Korok), and their dehulled grains and hulls were analysed. The findings of the study demonstrated that the lipid content varied from 4.14 g·100 g^–1 dry matter (DM) (Santini) to 6.68 g·100 g^–1 DM (Kamil) in naked...