Journal of microbiology, biotechnology and food sciences最新文献

{"title":"TOTAL POLYPHENOL CONTENT, TOTAL FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF GARLIC (ALLIUM SATIVUM L.) CULTIVARS","authors":"Natália Čeryová, Judita Lidiková, Eduard Pintér, Marek Šnirc, Hana Franková, Monika Ňorbová, Silvia Fedorková","doi":"10.55251/jmbfs.9668","DOIUrl":"https://doi.org/10.55251/jmbfs.9668","url":null,"abstract":"Garlic (Allium sativum L.) is used as both a food and traditional medicine for several illnesses throughout the world. 7 garlic cultivars (Novozamocky, Lumir, Mojmir, Havran, Garpel, Eden Rose, and Bjetin) were analyzed in this study. Since modern consumer demands encourage the consumption of foods with positive effects on human health, research into the nutritional properties and chemical composition of traditional crops, like garlic, is important. Knowledge of these properties could support the cultivation of cultivars with the highest content of bioactive compounds.  Total polyphenol content (TPC) determined by Folin – Ciocalteau method ranged from 797.11 to 1183.98 mg GAE.kg-1 DM. Total flavonoid content (TFC) determined by the aluminum chloride method ranged from 15.96 to 28.18 mg CE.kg-1 DM.\u0000Antioxidant activity (AA) determined by the ABTS method ranged from 1.97 to 4.42 mmol TE.kg-1 DM. Antioxidant activity (AA) determined by the FRAP method ranged from 1.12 to 2.64 mmol TE.kg-1 DM. Statistical evaluation of results showed a difference between garlic cultivars. The highest antioxidant activity and the highest content of bioactive substances were determined in the cultivar Garpel. High positive correlations (p < 0.001) were determined between TPC and TFC (r = 0.746), TPC and AA ABTS (r = 0.862), TPC and AA FRAP (r = 0.922), TFC and AA ABTS (r = 0.792), TFC and AA FRAP (r = 0.808), and AA ABTS and AA FRAP (r = 0.896). Garlic is confirmed to be a natural source of antioxidants, polyphenols, and flavonoids.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42783487","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":"TOXIN PRODUCING MICROMYCETES OF THE GENUS PENICILLIUM AND ASPERGILLUS ON BERRIES, GRAPES, AND TOMATO FRUITS IN SLOVAK STORES","authors":"Zuzana Barboráková, Silvia Jakabová, Z. Mašková, Monika Mrvová, Viktória Uzsáková, J. Maková, D. Tancinova","doi":"10.55251/jmbfs.9927","DOIUrl":"https://doi.org/10.55251/jmbfs.9927","url":null,"abstract":"In this study, contamination by microscopic fungi (focused on Penicillium and Aspergillus species) of 75 fruit samples (strawberries, blackberries, blueberries, raspberries, grapes) and 29 tomato samples, which were obtained from Slovak stores was investigated. Totally 93.3% of fruit samples were contaminated with micromycetes (70.6% Botrytis spp., 52.0% Cladosporium spp., 42.7% Penicillium spp., 13.3% Rhizopus spp., 8.0% Alternaria spp., 6.7% Mucor spp., 5.3% Aspergillus spp., 4.0% Fusarium spp., and 1.3% Epicoccum spp.) and 6.7% of samples were contaminated with yeasts. The presence of 15 species of the genus Penicillium in fruits, namely P. atramentosum, P. aurantiogriseum, P. brevicompactum, P. bialowiezense, P. citrinum, P. crustosum, P. digitatum, P. expansum, P. fellutanum, P. glabrum, P. hordei, P. italicum, P. kiamense, P. olsonii, and P. purpurescens was found. With the highest frequency, P. brevicompactum (12.0%) and P. expansum (10.7%) were isolated from fruits. Four isolates of the genus Aspergillus were isolated from fruit samples (A. section Clavati, A. section Flavi, and two isolates of A. section Nigri). Thin layer chromatography (TLC) was used for testing of mycotoxin production by selected fungal isolates. Overall, 93.3% of tested Penicillium isolates and one tested Aspergillus of section Clavati proved the ability to produce at least one of the tested mycotoxins. As for tomato samples, 93.1% were contaminated with microscopic filamentous fungi (79.3% Penicillium spp., 24.1% Botrytis spp. and Alternaria spp., 10.3% Cladosporium spp., Mucor spp. and Rhizopus spp., 6.9% Aspergillus spp. and 3.4% Fusarium spp.) and 6.9% samples were contaminated with yeasts. In 65.5% of tomato samples, the occurrence of 8 species of the genus Penicillium (P. brevicompactum, P. crustosum, P. expansum, P. griseofulvum, P. italicum, P. olsonii, P. sublectaticum, P. thomii), and two species of the genus Aspergillus (from section Circumdati and Flavi) was recorded. P. olsonii (58.6%) and P. griseofulvum (10.3%) were isolated with the highest frequency. All 7 tested Penicillium isolates (100.0%) and 1 isolate of the genus Aspergillus (section Flavi), which were obtained from tomatoes, had the ability to produce at least one of the tested mycotoxins. Aspergillus section Flavi isolate (from tomatoes of Slovak origin) produced 5.5 µg.mL-1 of aflatoxin B1, 4.2 µg.mL-1 of aflatoxin B2, 154.4 µg.mL-1 of aflatoxin G1, and 5.6 µg.mL-1 of aflatoxin G2 on 14th day of cultivation on liquid YES medium at 25±1 °C in darkness, and detected by high pressure liquid chromatography (HPLC).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43516564","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":"ANTIBACTERIAL AND ANTIVIRAL ACTIVITIES OF STINGING NETTLE (URTICA DIOICA L.) LEAF EXTRACT ON NOROVIRUS AND CAMPYLOBACTER JEJUNI AS FOODBORNE PATHOGENS","authors":"Hanife Banu Aydın, S. Korkmaz, Burcu İrem Omurtag Korkmaz","doi":"10.55251/jmbfs.9768","DOIUrl":"https://doi.org/10.55251/jmbfs.9768","url":null,"abstract":"Research background. The cytotoxicity on various vital cell lines and the activity on foodborne pathogens (murine norovirus 1 as a norovirus surrogate and Campylobacter jejuni) of methanolic Urtica dioica L. leaf extract (UDE) were studied.\u0000Experimental approach. The cytotoxic concentration of 50% (CC50) was measured by the linearity between UDE concentrations and cell viability. Antibacterial effects on C.  jejuni were analyzed by the broth microdilution method with a spectrophotometer. The virucidal and antiviral activities of UDE were determined by the virus titration method on the host cell infectivity and expressed as the tissue cell infective dose of 50% using the method of Spearman–Karber.\u0000Results and conclusions. The CC50 of UDE was determined on macrophage as the virus host cell. MIC and MBC of UDE were determined as 5 mg/ml and 20 mg/ml for both C. jejuni isolated from poultry meat and the standard strain. UDE inhibited MNV-1 on three pathways of host cell infectivity at approximately the same 50% inhibitory concentration (1.45-1.87 mg/ml). In conclusion, the present study tried to explain in detail the dose-dependent activity of Urtica dioica L. leaf extract on two important foodborne pathogens causing outbreaks worldwide. The results showed that it might be a safe and alternative food additive and supplement candidate at safe concentrations.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46649761","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":"EVALUATION OF GLUTEN-FREE BARS MADE WITH HOUSE CRICKET (ACHETA DOMESTICUS) POWDER","authors":"Martina Pecova, A. Tauferová, M. Pospiech, M. Bartlová, B. Tremlová","doi":"10.55251/jmbfs.9873","DOIUrl":"https://doi.org/10.55251/jmbfs.9873","url":null,"abstract":"The use of insects is a modern trend in the food industry with a positive impact on ecology and sustainability. Not only the popularity of eating whole insects is growing among consumers, but also products with an insect component are preferred more. It is also used in foods for special nutrition. Gluten-free bar made with cricket powder can represent a functional food stuff. The study shows that the addition of insects can increase the Total Polyphenol Content (24.78 mg GAE/ 100 g to 44.68 mg GAE/ 100 g) (p < 0.05). There is also an increase in antioxidant activity expressed as scavenging activity (%) for ABTS from 7.33 to 50.17, for DPPH 4.10 to 33.88 (p < 0.05). The influence of cricket powder was also recorded in the moisture content of the product, when the increased addition of insects led to a decrease in moisture content (R=0.89). Sensory evaluation showed overall acceptability for these bars. Texture, taste, appearance, aroma and overall pleasantness were compared. Although the protein bars without cricket content (Ctrl) had the highest overall pleasantness rating, it differed statistically significantly (p < 0.05) only from the sample with the highest cricket powder content (B25I).","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44367676","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 USE OF TARGETED ANALYSIS TO VERIFY THE GEOGRAPHICAL ORIGIN OF GROUND PAPRIKA","authors":"V. Štursa, P. Diviš, J. Pořízka","doi":"10.55251/jmbfs.9882","DOIUrl":"https://doi.org/10.55251/jmbfs.9882","url":null,"abstract":"This study investigated the use of targeted analysis to verify the geographic origin of ground paprika samples. In total, 36 samples were analyzed from all over the world (17 from Europe, 17 from Asia, one from North America, and one from Africa). Deliberately chosen methods that use equipment commonly available in control laboratories were used for the analysis. The samples were examined for total fat content, total protein content, sugar concentration, the concentration of selected elements, ASTA coloring, ash content, and pH of the extract. The results were processed using multivariate analysis, which showed that, based on these investigated parameters, it is possible to differentiate ground paprika samples from different regions. In addition to being able to separate samples originating from Asia from those originating from Europe, it was also possible to distinguish samples from Europe with protected geographical indications, such as paprika from Hungary, Spain, and Slovakia.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49412100","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":"OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS","authors":"Irem Uzunsoy, Sebnem Ozturkoglu Budak, T. Şanlı, B. Taban, Aykut Aytac, N. Yazıhan, A. L. Bas, B. Ozer","doi":"10.55251/jmbfs.9241","DOIUrl":"https://doi.org/10.55251/jmbfs.9241","url":null,"abstract":"The present study investigated the suitability of combinations one Streptococcus thermophilus and five Lactobacillus delbrueckii subsp. bulgaricus isolates for industrial yogurt productions. The isolates were selected after a detailed pre-screening procedure based on acidification performances, production of volatile aroma compounds, texture developing properties and sensory evaluations of yogurts made from single cultures. The fermentation profiles of the combinations were investigated by monitoring the small oscillatory rheological parameters and pH reductions during fermentation. The variations in some physical, chemical and organoleptic characteristics of the yogurt samples were also monitored during cold storage at 4 ºC for 21 days. Results indicated that all the combinations reduced the milk acidity to pH 4.6 within 4-5 hour at 43 ºC. Gelation profiles of the samples were close to each other (close tan δ values) with different elastic (G') and loss (G\") moduli, indicating that similar chemical bondings took place in gel formation with different levels. All the samples showed a shear-thinning non-Newtonian flow behavior. Total number of starter bacteria was higher than 6 log cfu/mL in each sample after 21 days of storage. The post-acidification rates were also limited (between 4.21-4.37 after 21 days of cold storage). Untrained sensory evaluation panel found no marginal differences between the samples regarding appearance, body and texture, and aroma and flavor of the samples. To conclude, the combinations examined in this study were found to be suitable for commercial yogurt productions.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46308088","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 IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE","authors":"K. Kukurová, Lenka Rerkova, M. Belović, Lidija Perovic, A. Torbica, Z. Ciesarová","doi":"10.55251/jmbfs.9942","DOIUrl":"https://doi.org/10.55251/jmbfs.9942","url":null,"abstract":"Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting compounds. In this study, wholegrain flour from wheat, rye, and triticale (hybrid of wheat and rye) were used as a basis for biscuit production and dried sea buckthorn (Hippophae rhamnoides L.) pomace as an additive for enhancement of their nutritional value. Besides nutritional benefits, sea buckthorn pomace addition increased hardness up to 37% and fracturability up to 30%, and moreover, an undesirable acrylamide formation was increased twice in case of wheat and triticale biscuits, and up to 4.5 times in rye biscuits. For diminishing the acrylamide formation, the asparaginase treatment of wet sea buckthorn pomace was applied which resulted in a substantial decrease of acrylamide (30 – 60%) in final biscuits. This intervention was examined in terms of the impact on textural properties of cereal biscuits with sea buckthorn pomace and with enzymatically treated sea buckthorn pomace. Despite expectations of negligible impact on quality properties of biscuits, texture analysis showed significant differences between cereal biscuits containing untreated and enzymatically treated sea buckthorn pomace reflected in a decrease of hardness and fracturability to original values in controls, at least. However, these alterations cannot be fully attributed to an enzymatic treatment of sea buckthorn pomace since the procedure of asparaginase application, including the adjustment of pH to neutral values, affected the properties of this additive. Descriptive sensory analysis and consumer acceptance test revealed significant preferences of triticale and rye biscuits with enzymatically treated sea buckthorn pomace addition.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49479793","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":"A HIGHLY PURIFIED L-GLUTAMINASE FROM IMMOBILIZED PSEUDOMONAS SP. RAS123 CULTURES WITH ANTITUMOR AND ANTIBACTERIAL ACTIVITIES","authors":"A. Elborai, Rahma Sayed, Aida Farag, Samy A. Elassar","doi":"10.55251/jmbfs.5637","DOIUrl":"https://doi.org/10.55251/jmbfs.5637","url":null,"abstract":"L-glutaminase (E.C.3.5.2.1) is an antineoplastic enzyme and in the present study, an extracellular L-glutaminase was produced from a marine local strain identified as Pseudomonas sp. RAS123. The enzyme was produced from free cultures and from cultures immobilized on and in different supports. Pseudomonas sp. RAS123 L-glutaminase produced from immobilized cultures was purified to homogeneity. The specific activity of the enzyme reached 698.655 U/mg protein, with Km and Vmax value of 3.2 mg/ml and 2000 U/ml, respectively. A single band with a molecular weight of about 32.0 kDa was produced by the purified enzyme on SDS-PAGE. Further findings indicated that the pure enzyme's maximum activity occurred at 50°C and pH 9. The enzyme was stable at 60°C for 60 min and in the pH range of 8.0 to 10.0, The effect of chemicals showed that Mn2+, Mg2+, Ni2+ and Fe2+activated the enzyme, while SDS (10% w/v) strongly inhibited the activity of the enzyme. The purified enzyme showed cytotoxic activity against HCT-116, HepG2, MCF-7, HeLa, and CCL-86 cell lines tested with IC50 values of 122, 175, 195, 306, and > 500 µg/ml, respectively. Also, the antibacterial effect of the enzyme showed activity against Staphylococcus aureus, Bacillus subtilis, Streptococcus mutants, Enterobacter cloacae and Escherichia coli. These findings demonstrate that L-glutaminase might be used in numerous biotechnological applications, particularly food and pharmaceutical processing.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48571177","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":"POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX","authors":"Z. Kohajdová, Tatiana Holkovičová, Lucia Minarovičová, Michaela Lauková, J. Hojerová, G. Greif, D. Tazká","doi":"10.55251/jmbfs.9885","DOIUrl":"https://doi.org/10.55251/jmbfs.9885","url":null,"abstract":"Recently, there has been a growing effort to include underutilised crops to food products. The potential of pseudocereal quinoa for the production of non-dairy plant-based beverages was investigated. Developed products were analyzed for nutritional composition, sugars, glycemic index, technological parameters, and sensory acceptance in comparison with a commercial quinoa beverage. Quinoa beverages contained 0.60-0.63 g per 100 mL proteins, had a medium glycemic index and their energy values ranged from 113.14 to 120.79 kJ per 100 mL of beverage. For improvement sensory acceptance of beverages, these were sweetened with natural sweeteners with a low glycemic index (inulin or agave syrup). It was found that the final products had similar consistency as commercial quinoa drink, but showed a lower overall acceptance. Moreover, it was determined that the acceptance of beverages sweetened with agave syrup was higher than those sweetened with inulin.\u0000Due to the absence of gluten in quinoa and medium glycemic index of final products, the developed beverages can represent a new alternative for consumers with special nutritional needs. The addition of suitable ingredients may be recommended to improve their acceptance.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47448903","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":"NORWEGIAN FERMENTED FISH AS POSSIBLE SOURCE OF FOODBORNE BOTULISM – IS THE RISK OF CONTRACTING BOTULISM FROM FERMENTED FISH STILL RELEVANT?","authors":"E. Nováková, Henrik A. Kildahl, J. Kompaníková, M. Neuschlová, Z. Štofková","doi":"10.55251/jmbfs.10116","DOIUrl":"https://doi.org/10.55251/jmbfs.10116","url":null,"abstract":"Foodborne illnesses represent a substantial cause for disease among the population. The Norwegian fermented fish is a traditional way of conserving fish during winter. If wrongly prepared or stored, fish contaminated with Clostridium botulinum may be contaminated with neurotoxin due to favorable conditions for the anaerobic bacterium. The classical form of botulism is due to ingestion of preformed neurotoxin in food that has been contaminated with spores. Hygiene is one of the main preventive factors in order to decrease contamination of the fish with unwanted bacteria, including C. botulinum. Norwegian fermented fish („rakfisk“) is made with attention to key steps and strategies to prevent contamination by bacteria, with C. botulinum especially. The temperature and salt concentration are some of the most important hurdles in order to prevent unwanted microbial growth. The hurdle principle refers to a combination of obstacles which are placed to have a safe end-product. Botulism is a rare disease in Norway, but it does occur. As such it is still relevant when discussing „rakfisk“, especially if it is homemade. Clinicians should be aware of botulism and „rakfisk“ could provide an important diagnostic clue when the condition is suspected.","PeriodicalId":16348,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42939328","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}