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In this study a simple and effective method was developed for the isolation of Saccharomyces strains from grapes. Aseptically collected grape samples were processed by enrichment in a nutritive basal medium supplemented with 10% (v/v) methanol followed by isolation of yeast strains. Sixteen of the 18 grape samples yielded Saccharomyces strain(s). More than 70% of the isolates belonged to the genus Saccharomyces. Based on phenotype and electrophoretic karyotyping, all strains of Saccharomyces were identified as S. cerevisiae. For several grape samples, varying physiological characters, the number of spores per asci, and the observed chromosome length polymorphisms provided evidence for diversity of S. cerevisiae strains obtained by this enrichment in methanol-containing broth. Results indicated that enrichment in methanol-containing broth is an effective alternative method to facilitate isolation of Saccharomyces strains from grapes. The enrichment method described in this work provides a simple and effective tool for isolation of Saccharomyces strains from grapes. The method may be applied in studying wine fermentation ecology, as well as for the isolation of potential starter strains from grapes.

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The meat of 21 Hungarian Simmental and 17 Holstein-Friesian cattles was analysed for fatty acid and amino acid content, and also for the biological value of the meat protein. It can be established that the proportion of the saturated and the mono- and polyunsaturated fatty acids compared to each other is not significantly influenced by the breed and the live weight at the various types and weight categories. The increase in the live weight goes together with the increase in the ratio of the monounsaturated fatty acids in the meat in case of both breeds. The amino acid content of the meat was not significantly influenced by the breed, even the live weight didn't demonstrate any effects. The essential amino acid content and the biological value of the meet of the Hungarian Simmental are practically the same as those of the Holstein-Friesian.

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Important differences have been reported in several countries about the level of concern in connection with food additives. In order to better understand the consumer preferences related to foodstuffs containing food additives, five hypotheses were tested with the help of a choice-based conjoint analysis. The study was performed in three European countries (Hungary, Romania, and Spain) having different risk perceptions concerning food additives. Two “model foodstuffs” were involved in the analysis: pre-packed sliced cheese (natural image) and chips (artificial image). For the creation of the conjoint cards, three attributes were selected: “preservatives” (natural/artificial), “packaging gases” (contains/does not contain) and “price” (average based on market data/+10%/+20%). Results were collected via Internet simultaneously and a total of 500 valid questionnaires were received in case of pre-packed cheese and 468 regarding chips. In the analysed countries “preservatives” had an outstanding importance — mainly in Hungary and Romania —, while “packaging gases” got lower importance during the shopping intention. “Natural preservatives” very positively contributed to the choosing of both pre-packed sliced cheese and chips. High level of willingness to pay was not observed, as well as the “price” was less important factor than the additives. Comparison of the data from three countries showed notable differences, which can determine the direction of the product planning and development.

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Agrokémia és Talajtan
Authors:
Katalin Sárdi
,
P. Csathó
,
I. Sisák
,
E. Osztoics
,
P. Szűcs
, and
Á. Balázsy
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Cereal Research Communications
Authors:
T. Tóth
,
T. Németh
,
A. Bidló
,
F. Dér
,
M. Fekete
,
T. Fábián
,
Z. Gaál
,
B. Heil
,
T. Hermann
,
E. Horváth
,
G. Kovács
,
A. Makó
,
F. Máté
,
K. Mészáros
,
Z. Patocskai
,
F. Speiser
,
I. Szűcs
,
G. Tóth
,
Gy. Várallyay
,
J. Vass
, and
Sz. Vinogradov
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