Journal of microbiology, biotechnology and food sciences最新文献

{"title":"VERIFICATION OF EFFICIENCIES OF HYGIENIC SEPARATOR, AND BACTERIOLOGICAL EVALUATION OF RECYCLED MANURE MATERIAL USED AS BEDDING FOR DAIRY COWS","authors":"Tomáš Jambor, E. Kováčiková, A. Kováčik, Zdenek Drotar, Jozef Bires","doi":"10.55251/jmbfs.10774","DOIUrl":"https://doi.org/10.55251/jmbfs.10774","url":null,"abstract":"It is well known that the bedding material commonly used in dairy cows’ barns have significant impact on animal health, and welfare as well. In addition, the exact identification of the bedding materials' properties which could affect dairy cows' health is extremely important. This study mainly aims to determine the microbiological properties of recycled bedding material from dairy cow manure, as well as the impact on somatic cell count, milk production and milk quality. Microbiological evaluation was focused on the pathogen microorganisms, especially Escherichia coli, Enterococcaceae, Enterobacteriaceae (Salmonella), Clostridiaceae, as well as on yeasts and filamentous fungi. The somatic cells count (SCC), which could indicate the presence of clinical or subclinical mastitis, was evaluated by fluorescent optical electronic method. Our study also dealt with the effect of recycled manure solids (RMS) on milk yield production and nutrition profile. The obtained results showed a significant (P<0.0001) decrease of pathogenic microorganisms in the RMS samples compared to the input material. The results also confirmed a positive effect on the number of somatic cells, which indicates a decrease in the incidence of mastitis on the farm. At the same time, a positive trend in the milk production during the year 2023, when the RMS bedding was used, was confirmed. The achieved results confirm the fact that the process of hygienic separation of cow manure on the experimental farm is set up correctly and it could be used in the conditions of normal practice.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"1 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139201402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE RESISTANCE OF OOCYTES AND IN VITRO PRODUCED CATTLE EMBRYOS TO CRYOPRESERVATION","authors":"A. Makarevich, L. Olexiková, L. Dujíčková, Peter Chrenek","doi":"10.55251/jmbfs.10749","DOIUrl":"https://doi.org/10.55251/jmbfs.10749","url":null,"abstract":"In vitro fertilization and production of bovine embryos in vitro is method, which improves utilization of animal reproduction potential. In connection with cryopreservation methods and ability of long-term cryostorage of embryos offers suitable tool for positive influence of endangered species or breeds. In vitro embryo production with subsequent embryo transfer contributes to the improvement of reproduction rates and bypassing some reproduction failure in high productive animal breeding. The method is generally used for in vitro production of transferable bovine embryos. Worldwide about 411 000 of IVP bovine embryos are annually transferred to recipients (IETS, 2013). Most of them were transferred immediately after producing, which is difficult for organization and synchronization of animals. In contrast to this possibility the storage of embryos for later using brings undisputable advantages. In order to protect animal genetic resources and to preserve the gene pool of rare and endangered animals, it is necessary to establish gene banks containing stocks of gametes and embryos of these animals. Optimization of the methods of in vitro production of bovine embryos and increasing their resistance to cryopreservation process is an actual challenge to ensure long-term storage in the gene bank of animal resources. The main goal of this mini-review is to provide general insight into the task of oocyte and embryo resistance to cryopreservation.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"192 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139210953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MEAT PERFORMANCE, CHEMICAL COMPOSITION AND SENSORY EVALUATION OF MYOCASTOR COYPUS MEAT","authors":"P. Haščík, A. Pavelkova","doi":"10.55251/jmbfs.10628","DOIUrl":"https://doi.org/10.55251/jmbfs.10628","url":null,"abstract":"The aim of the present study was to evaluate the main slaughter characteristics, chemical composition and sensory properties of meat obtained from 9-month-old male nutria (Myocastor coypus). The animals were killed at the farm, deboned, gutted and frozen. Meat samples were taken from the back, thigh and shoulder. Carcass yield, as well as water content, total protein and crude fat were determined in the laboratory. The energy content was calculated based on the conversion coefficients for protein and fat. The sensory evaluation was performed with a 5-point system for each monitored feature. Average of carcass yield without head was 54.73%. The average of water content varied from 72.80 (shoulder) to 73.68 g.100 g-1 (back), total protein oscillated from 20.78 (shoulder) to 21.65 g.100 g-1 (back), crude fat ranged from 3.65 (back) to 6.10 g.100 g-1 (shoulder). The average energy value was observed to range from 500.17 (back) to 577.91 kJ.100 g-1 (shoulder). The sensory evaluation of the observed meat from the carcass parts was high (4.14 - 4.21 points).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"2 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECTS OF LIMA BEAN (Phaseolus lunatus) FLOUR ON COGNITIVE FUNCTION AND GROWTH RECOVERY MALNUTRITION RATS","authors":"R. Maliza, Alimuddin Tofrizal, Putra Santoso, R. Jannatan, Azizah Amatu Zikrah","doi":"10.55251/jmbfs.10332","DOIUrl":"https://doi.org/10.55251/jmbfs.10332","url":null,"abstract":"Incorporating lima bean (Phaseolus lunatus) flour can replace and complement the content of proteins, macronutrients, and micronutrients, which may be related to curative effects for malnutrition. Therefore, an in vivo approach was undertaken to demonstrate the effect of lima bean flour on cognitive function and growth recovery in malnourished rats. Four groups of male Wistar rats were included in this study: The control group (N), MAL, MAL+25% LB group, and MAL+50% LB group. Morphometric analysis was used to assess growth recovery. Cognitive tests included Y-Maze, Novel Object Recognition Test (NORT), and Water Maze by Morris (MWM) test, and histopathological examination of the brain sections was conducted on the cerebral cortex and hippocampus by hematoxylin and eosin stains. The biological activity prediction of lima bean active compounds was analyzed by the PASS server using an in-silico study. This study found that lima bean flour increased body weight, length, tail increment, ear length, and leg length in malnourished rats at 50% lima bean concentration, similar to the control group. Lima bean flour showed neuroprotective capabilities by reversing the effects of malnutrition on the cerebral cortex and hippocampus by lowering the percentage of degenerated cells and increasing cognitive and behavioral. Eight bioactive compounds in lima bean extract have antioxidant, anti-inflammatory, and antibacterial properties. Lima bean flour, a source of complex nutrients, protects against malnutrition systemically in various organ systems, including the brain.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"54 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139255130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE APPLICATION OF NON-BAKERY RAW MATERIALS TO BAKERY FLOURS, THEIR EFFECT ON THE TECHNOLOGICAL QUALITY AND THE COST OF INNOVATIVE PRODUCTS","authors":"T. Bojňanská, Anna Kolesárová, E. Ivanišová, Jozef Bojňanský","doi":"10.55251/jmbfs.10522","DOIUrl":"https://doi.org/10.55251/jmbfs.10522","url":null,"abstract":"The paper describes the possibilities of designing breads and pastries produced according to a basic recipe from wheat or wheat-rye flour to improve their nutritional potential. The basic principle is the partial replacement of wheat or rye with non-bakery raw materials, which are valued thanks to the content of beneficial components. In this way, it is possible to create diverse products with the potential for positive effects on consumer health. However, the application of such raw materials affects the technological parameters of composite flours and subsequent intermediates of the production process, and it also changes cost items and, consequently, the production price of the products. Therefore, efforts should be made to find the right balance and recommend procedures and recipes that allow the final product to be prepared with the required quality and an affordable price. In our research, the additions of various non-bakery ingredients were verified, and the presented results show how these ingredients affected the selected rheological properties of the dough, and how these changes in the basic recipe affected the costs of the final product. During the experiments, the following raw materials were added: spelt wheat flour, amaranth flour, flour from selected legumes (common bean, broad bean, chickpea, lentil) and lyophilised homogenized red fruits (elderberry fruits, blackcurrant fruits, black chokeberry, and serviceberry fruits, or in the case of elderberry also flowers). The addition of these non-bakery ingredients, depending on the amount of their addition, changed both the water absorption and the rheological properties of the dough (dough development time, dough stability), or baking loss or bread yield. Non-bakery raw materials increase the financial cost of innovative products, and the question arises as to how willing consumers are to pay extra for such foods with added nutritional value. Nevertheless, we believe that designing and producing modern foods with nutritional benefits to meet the demanding needs of modern consumers has a promising future.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"140 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139258489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IN VITRO ANTIFUNGAL EFFECT OF TWELVE ESSENTIAL OILS ON PENICILLIUM EXPANSUM GROWTH","authors":"Monika Mrvová, Zuzana Barboráková, Z. Mašková, Juraj Medo, Jana Štefániková, D. Tancinova","doi":"10.55251/jmbfs.9922","DOIUrl":"https://doi.org/10.55251/jmbfs.9922","url":null,"abstract":"The questionable safety of food spoiled by microorganisms is and should be the subject of attention and investigation. Pathogens such as Penicillium expansum are more difficult to control due to their resistance and ubiquity. Awareness of plant essential oils (EOs) as alternative natural preservatives is increasing because of their significant antimicrobial activity. The aim of this research work was therefore to contribute to this topic with new results. The antifungal activity of twelve EOs was tested in vitro against five strains of Penicillium expansum, using the vapour-phase diffusion method. Three EOs, from bergamot, star anise and rosaline, inhibited colony growth during two-week cultivation with a partial efficacy, all other EOs showed complete (100%) inhibitory activity at a concentration of 625 μL.L-1. These (EOs from clove, cinnamon, cinnamon bark, laurel, lemongrass, peppermint, Mitcham mint, spearmint, and lavender) were included in the second part of the trial, the aim of which was to determine their minimum inhibitory doses (MIDs). In the case of peppermint, Mitcham mint, spearmint and lavender EOs, some strains of P. expansum grew already at a concentration of 500 μL.L-1. Clove EO stopped the fungal growth of two strains at 250 μL.L-1. Laurel EO was 100% effective at MID 250 μL.L-1 throughout the cultivation period. EOs from lemongrass and cinnamon bark had similar efficacy on the strains. Both EOs were able to inhibit one strain at a MID of 125 μL.L-1, cinnamon bark EO inhibited the remaining strains at 250 μL.L-1, lemongrass EO inhibited three strains at 250 μL.L-1  and one at 500 μL.L-1. The lowest MID was recorded for cinnamon EO, which effectively inhibited two strains at 125 μL.L-1, two strains at 62.5 μL.L-1 and one strain even at 31.25 μL.L-1. The sensitivity of the strains used in this study varied according to the EOs used.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"46 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139276805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PHYSICOCHEMICAL PROPRIETIES OF LIPASE FROM NEWLY STREPTOMYCES SP. OLIVE POMACE ISOLATE","authors":"H. Zerizer, F. Boughachiche, K. Rachedi, Lamia Elmechta, Fethia Bahri, Ryma Merabti","doi":"10.55251/jmbfs.10147","DOIUrl":"https://doi.org/10.55251/jmbfs.10147","url":null,"abstract":"Screening of new producing strains is required to meet the constant industrial demand for useful enzymes. In this context, an actinobacteria was isolated from the olive pomace, tested for extracellular lipase production, and identified by partial 16S rDNA sequencing. Then, the physicochemical characteristics of the enzyme are determined.  Strain is a member of Streptomyces genus. Lipase was partially purified at 62.5 times, with a yield of 14.83% and a specific activity of 337.5 U/mg. Optimum activity was achieved at pH 7.0 and 60°C; it was completely preserved at pH 6.0 to 9.0, and more than 70% at 40 to 70°C, after 1 hour. The metal ions: K+, Na+, Ca2+, Co2+, Cu2+, Fe2+, Mg2+, Mn2+, and Zn2+ had no significant impact. Lipase activity was stable with ethylene diamine tetra acetic acid (EDTA), sodium dodecyl sulfate (SDS), H2O2, Triton x100, and Tween 80. Moreover, it was enhanced in butanol, chloroform, ethyl acetate, isopropanol, isobutyl acetate, hexane, petrol ether, and toluene. This enzyme can be suitable for various industrial applications.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"25 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139278302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"NUTRITIONAL AND BIOACTIVE PROPERTIES OF SOLANUM QUITOENSE LAM: NATIVE FRUIT FROM THE SOUTH AMERICAN ANDES","authors":"Antonio José Obregon, María Dolores López, Diego Angeles","doi":"10.55251/jmbfs.10386","DOIUrl":"https://doi.org/10.55251/jmbfs.10386","url":null,"abstract":"The increasing interest in tropical fruits has been observed worldwide, driven by their desirable sensory and nutritional characteristics. Lulo (Solanum quitoense L.), an exotic and native South American fruit, is predominantly used in beverage production and commercially marketed in Colombia and Ecuador. However, the perishable nature presents challenges for their commercialization to market. This has prompted food researchers to be interested in developing new Lulo-based products, that can have an agro-industrial impact in the countries of origin.  Lately, a growing number of studies have aimed to uncover the nutritional and bioactive properties of Lulo. These studies have revealed that the fruit is rich in vitamin C, chlorogenic acids, phenolic compounds, and bioactive amines, making it an attractive raw material for the agri-food and pharmaceutical industries. This review summarizes the current understanding of the properties of Solanum quitoense L., including its physicochemical, nutritional, and bioactive properties. The fruit's high concentration of beneficial compounds has increased interest from industries and presents new opportunities for economic growth in the countries where it is grown. The growing demand for natural products underscores the need for further research on Lulo's potential applications and benefits, which could result in the development of new and economically viable products.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"17 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139287858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK","authors":"Aigul Usubalieva, Mukarama Musulmanova, Rimma Elemanova, Z. Ozbekova, Jamila Smanalieva","doi":"10.55251/jmbfs.10024","DOIUrl":"https://doi.org/10.55251/jmbfs.10024","url":null,"abstract":"Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in all cases. The viable bacteria count of fermented samples with thermophilic starters was 8.23 log CFU∙mL-1 for cow milk and 9.12 log CFU∙mL-1 for yak milk. During cold storage (72 h), the CFU in yak milk remained higher (98.48% – 101.22%) during the storage period than that of cow milk (90.33% – 95.06%). The sensorial property scores of yak milk fermented with mixed starters were the highest, followed by those of milk fermented with mesophilic and thermophilic starter cultures. The obtained parameters show that mesophilic and mixed cultures are advantageous in terms of sensorial and probiotic properties, and thermophilic culture - in terms of gel strength. All this information is useful for the development of new dairy products.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"13 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139312837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ISOLATION, CHARACTERIZATION OF Β-SITOSTEROL FROM THE HERBAL EXTRACTS AND EVALUATION OF IN VITRO ANTI-OXIDANT AND ANTI-DIABETIC ACTIVITIES","authors":"Gomathi S, M. S","doi":"10.55251/jmbfs.10236","DOIUrl":"https://doi.org/10.55251/jmbfs.10236","url":null,"abstract":"Plants naturally produce phytochemicals, physiologically active chemical compounds that serve as a natural defence mechanism and have considerable potential for treating a wide range of ailments. Cyperus rotundus and Tinospora cordifolia are the potent traditional herbs used in Ayurveda medicine, especially for diabetes. The current study aimed to isolate and characterize the bioactive compound β-sitosterol from the combined ethanolic extracts of the rhizome of Cyperus rotundus (C. rotundus) and the stem of Tinospora cordifolia (T. cordifolia). Furthermore, the in vitro antioxidant and anti-diabetic activities of isolated compounds are tested by DPPH assay, alpha amylase inhibition assay, alpha glucosidase inhibition assay and glucose uptake activity in 3T3L1 cells. The combined ethanolic extract of both medicinal plants was initially subjected to column and preparative thin layer chromatography for the isolation of bioactive compounds, followed by their characterization by spectral methods like UV, FT-IR, 1H and 13C NMR. The structure of the isolated compound is identified as β-sitosterol and further confirmed by structural elucidation. Similarly, the isolated compound β-sitosterol exhibited higher antioxidant scavenging activity of 64.54±1.38 µg/ml against DPPH at a concentration 100µg/ml. The study also confirmed that β-sitosterol showed good inhibitory activities towards alpha-amylase (62.21±1.25 µg/ml) and alpha-glucosidase (65.48±1.47 µg/ml). β-sitosterol showed significantly increased glucose uptake (28% at 100μg/ml). Based on the conclusion that the organic compound β-sitosterol exhibited good antioxidant and anti-diabetic efficacy, it could have been used in the treatment of free radical disease and can be utilized in the management of diabetes mellitus.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"17 1","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139317897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}