Department of Quality Features and Microbial Products examines the problems of microorganism cultivation with the aim of optimizing the generation of new products including biomass and the issue of the utilization of food processing byproducts, and fermentation and separation technologies. It participates on the development of analytical methods for proving food authenticity.

The utilization of various byproducts and wastes within the agriculture and food complex, the cultivation of microorganisms in order to create new products, as well as the development and implementation of analytical methods for the proof of food authenticity belong to the broad issue areas of interest. As for the matter of the cultivation of microorganisms, the goal consists in optimizing the production of fermentation products including the biomass and, connected with that, in the development of new-type food complements (e.g. Diastabil). This department also examines the possibilities of utilizing wastes and byproducts produced by food processing and agriculture. Important materials are involved, e.g. the chitin-glucan complex from mould biomass and the otherwise unused byproducts from mushroom cultivation, whey as a dairy byproduct for the manufacture of ethanol, yeast biomass, food complements, fermented beverages or edible packaging, furthermore offal from poultry and fish processing plants for the production of gelatine, or waste fats from rendering plants for the production of biofuels. Attention is also paid to the utilization of the interesting components contained in plant materials like vegetables, cereals and non-traditional berries. This department also participates in the development of analytical methods for the proof of food authenticity using various methods, primarily liquid and gas chromatography. It has prepared standard operational procedures (SOP) for various methods proving the adulteration of pure instant coffee, sunflower, soybean and olive oils, pure butter, honey, dark and milk chocolates, or the addition of plant components to meat products and the irradiation of high-fat food products like poultry or cheeses. It also studies the implementation of immunochemical methods for the authenticity verification e.g. of meat products and for detecting allergens in soybeans and fruit or vegetable juices. It also watches the incidence and causes of cow’s milk protein allergy in children including the application of hypoallergenic toddler formulas.

we offer the following services:

• processing of microbial biomass to fluid-dried or spray-dried food and feed additives

• provision of know-how regarding the biosynthesis of microbial biomass enriched with biologically bound trace elements

• provision of pure cultures listed in the catalogue of the collection of microorganisms

• maintenance of active industrial inoculum for production of feed or food yeast

• development of methods for preparative isolation of proteins from a supplied sample of raw material

• development of HPLC/FPLC methods for separation for mixed proteins

• proofs of adulteration of pure instant coffee, sunflower, soybean and olive oils, pure butter and honey

• detection of thermal treatment of milk declared as pasteurised or UHT

• determination of monosaccharides, oligosaccharides, fatty acids and sterols in foods and raw materials

Posters 2008

Isolation and characterization of chitosans from edible mushrooms
1Milos Beran, 1Marian Urban, 1Lubomir Adamek, 1, 2Jiri Spevacek
1Food Research Institute Prague, Radiova 7, Cz 10231 Prague, Czech Republic
2Institute of Macromolecular Chemistry AS CR, Heyrovskeho namesti 2, Cz 16206 Prague, Czech Republic

Optimalisace metody Western blot pro detekci alergenu Mal d1 v jablečných šťávách
Ing. Milena Kmínková, Ing. Alexandra Prošková
Výzkumný ústav potravinářský Praha, v.v.i.

STANOVENÍ AKTIVITY VODY POVIDEL A SUŠENÝCH ŠVESTEK JAKO INDIKÁTORU MOŽNOSTI RŮSTU MIKROORGANISMU V PRŮBĚHU SKLADOVÁNÍ
1BOHAČENKO I., 1PINKROVÁ J., 1ERBAN V., 2PAPRŠTEIN F.
1VÝZKUMNÝ ÚSTAV POTRAVINÁŘSKÝ PRAHVÝZKUMNÝ ÚSTAV POTRAVINÁŘSKÝ PRAHA, Radiová 7, 102 31 Praha 10 – Hostivař
2VÝZKUMNÝ A ŠLECHTITELSKÝ ÚSTAV OVOCNÁŘSKÝ HOLOVOUSY s.r.o., Holovousy 1, 508 01 Hořice v Podkrkonoší

Využití odpadních živočišných tuků jako druhotných surovin pro výrobu biopaliv
Alexandra Prošková, Jiří Kučera, Zdenka Kopicová
Výzkumný ústav potravinářský Praha, v.v.i., Radiová 7, 102 31 Praha 10

Posters 2007

Applications of mushroom chitosans in medical biomaterials (328kB)
M. Beran 1, Marian Urban 1, Lubomir Adamek 1, Lukas Jandusik 1, Jiri Spevacek 2
1 Food Research Institute Prague, v.v.i.
2 Institute of Macromolecular Chemistry AS CR, v.v.i.

fermentace laktosy laktulosy a jejich směsí pomocí lactobacillus acidophilus (937kB)
Bohačenko I. 1, Pinkrová J.1 , Peroutková J. 2, Roubal P. 2
1 Výzkumný ústav potravinářský Praha, v.v.i.
2 Milcom, a.s. - Výzkumný ústav mlékarenský

HEAT-INDUCED DENATURATION, AGGREGATION AND CHANGES OF IMMUNOREACTIVITY OF MILK PROTEINS(1.32MB)
M. Beran 1, P. Molik 1, M. Urban 1, D.Gabrovska 1, J. Rysova 1, R. Kubal 2
1 Food Research Institute Prague
2 MUDr. Radek Kubal

Ověření imunochemické metody Western blot pro identifikaci alergenů soji (472kB)
Milena Kmínková, Alexandra Prošková, Jiří Kučera
Výzkumný ústav potravinářský Praha v.v.i.

Posters 2006

Potravinářská vláknina (6,61MB)
M. Beran
Výzkumný ústav potravinářský Praha

Posters 2005

Applications of fungal chitosans in biomaterials (2,04MB)
Milos Beran-a*, Petr Hanak-a, Petr Molik-a Marian Urban-a, Lubos Adamek-a, and Milan Krajicek-b
aFood Research Institute Prague, Radiova 7, Cz 10231 Praha, Czech Republic;
bMedicol Sciences s.r.o., Svermova 268, Cz 46010 Liberec, Czech Republic

Simultaneous identification and quantification of major bovine whey proteins by HPLC and Sandwich ELISAs (959kB)
Milos Beran*, Petr Hanak, Petr Molik, Marian Urban, and Ivana Zamecnikova
Food Research Institute Prague, Radiova 7, Cz 10231 Praha, Czech Republic

Characterization of Chitosan Isolated from Aspergillus Niger Industrial Waste Mycelium (396kB)
Lubomír Adámek, Miloš Beran and Petr Molík
Food Research Institute Praque, Czech Republic

Isolation and Some Application of Fungal Chitin Glucan Complex and Chitosan (855kB)
M. Beran, L. Adámek, P. Hanák and P. Molík
Food Research Institute Praque, Czech Republic

Probiotic Food Supplement Fortified with Calcium, Magnesium, and Zinc Lactates (1,5MB)
M. Beran, L. Adámek, P. Hanák and P. Molík
Food Research Institute Praque, Czech Republic

Yeast Biomass Torulopsis Ethanolitolerans Grown on Synthetic Ethanol Medium - Possibilities of Usage in Human and Animal Nutration (4,6MB)
M. Beran, L. Adámek
Food Research Institute Praque, Czech Republic

Collection of microorganisms of industrial use
RNDr. Marija Gottvaldova
The collection of microorganisms of industrial use is successfully maintained in the long term in the Institute. It contains 150 strains applicable primarily in food processing and agricultural technologies.