Journal of microbiology, biotechnology and food sciences最新文献

{"title":"ANTIBACTERIAL POTENTIAL AND MICROBIOLOGICAL QUALITY OF HONEY FROM SLOVAKIA","authors":"Sona Felsociova","doi":"10.55251/jmbfs.11002","DOIUrl":"https://doi.org/10.55251/jmbfs.11002","url":null,"abstract":"In this study, the antibacterial activity of 10 honeys at three concentrations 50%, 25%, and 12.5% was tested against two G- and two G+ strains, also the microbiological quality of the honeys in terms of the representation of total count of bacteria, coliforms, yeasts, and filamentous fungi was evaluated, and micromycetes to the species level were identified. Antibacterial activity of the honeys was assayed using well diffusion method, determination of microbial groups by the pour plate method and diversity of mycobiota in honey according to macro- and micromorphological characteristics. Results showed the antibacterial effects of Slovak honey collected from the Spiš region, against bacterial strains Escherichia coli, Pseudomonas fluorescens, Enterococcus faecalis, and Staphylococcus aureus, which are among the most common bacteria responsible for nosocomial infections. We found that honeydew honey was very effective against E. coli and S. aureus, rapeseed honey against P. fluorescens, and mixed honey (no. 10) against E. faecalis. Staphylococcus aureus was the most susceptible bacteria tested for all honeys. The presence of both yeasts and molds was detected in 3 honey samples at concentrations ranging from <4x101 to 3.6x101 CFU/g, while the total count of bacteria was detected in 9 samples at concentrations ranging from 2.3x101 to 3.6x102 CFU/g (in 1 sample, the occurrence of microorganisms was not recorded even at the lowest dilution of 10-1). Coliforms were not isolated. A total of 3 strains belonging to the Aspergillus section Nigri were identified. The microbiological analyses of the samples indicates that the honeys were produced, processed and stored in accordance with the rules of good hygiene practice.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"2011 20‐21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141706828","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":"EFFECT OF PROBIOTIC TREATMENT ON THE MICROBIOLOGICAL ACTIVITY OF UKRAINIAN TYPICAL BLACK SOIL","authors":"Pavlo Pysarenko, Maryna Samoilik, A. Taranenko, Serhiy Taranenko, Yevhen Bybyk","doi":"10.55251/jmbfs.10263","DOIUrl":"https://doi.org/10.55251/jmbfs.10263","url":null,"abstract":"The search for novel substances that promote the establishment of a microbial community and facilitate optimal humification processes while increasing soil organic matter content offers an opportunity for land restoration. The objective of study was to determine the abundance of ecological and trophic groups of soil microorganisms and the intensity of microbiological processes when subjected to probiotic treatment at various concentrations and doses in typical black soil. The eco-trophic groups of soil microorganisms were identified by inoculating dilutions of soil suspensions onto selective nutrient media. The direction and intensity of soil microbiological processes were assessed using the mineralization-immobilization, oligotrophy, and pedotrophy indexes. The results demonstrate that probiotics has a positive impact on the microbiological activity of the soil, leading to an increase in the number of ecological and trophic groups of soil microorganisms during both spring and autumn seasons. Notably, a significant effect on the soil microorganism conditions was observed after 30 days of probiotic treatment. Probiotics exhibit a favorable influence on microbiological processes within the soil, fostering conducive conditions for the development of soil microorganisms and the formation of humus. The most effective concentration of probiotics for promoting the functionality of microbial communities in black soils is determined to be 10%, accompanied by a dose of 100 l ha-1. Consequently, the application of probiotic treatment at a concentration of 10% and a dose of 100 l/ha-1 holds the potential to enhance the biological state of the soil, restore soil microbial diversity, and serve as an environmentally safe fertilizer.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140996448","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":"FUNCTIONING OF MICROORGANISMS IN THE RHIZOSPHERE OF PLANTS","authors":"Ivan Kurdish, A. Chobotarov","doi":"10.55251/jmbfs.10417","DOIUrl":"https://doi.org/10.55251/jmbfs.10417","url":null,"abstract":"The functioning of living organisms in nature is possible only due to active interaction with microbiota. It is typical for phytobionts, the microbial cenosis of which is even more diverse. Plants contribute to the spread of microorganisms in the rhizosphere by releasing root exudates. The chemical composition of these exudates varies in different plant species and depends on the significant number of factors that affect their growth and development. The components of the plant root exudates stimulate expansion in the rhizosphere of microorganisms, useful for the plant growth. This microbiota improves the mineral life of plants considerably, stimulating their growth with biologically active compounds, increasing the availability of a number of microelements for them, protecting the growth of plants from phytopathogens and phytophages. It provides significant stimulation for the growth and development of phytobionts. It has been shown that microbial groups in the rhizosphere can induce some changes in the composition of plant root exudates.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140997917","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":"LEMON LEAF ESSENTIAL OIL AS NATURAL FOOD PRESERVATIVE IN FRESH CHEESE","authors":"Imane HAMOUDA ALI, L. Boudriche","doi":"10.55251/jmbfs.10472","DOIUrl":"https://doi.org/10.55251/jmbfs.10472","url":null,"abstract":"In recent years, there has been a noticeable surge in exploring alternative methods for the conservation of dairy products, favoring the use of essential oils over synthetic preservatives. The trend toward natural solutions reflects a broader demand for healthier and more sustainable food preservation choices. The aim of this study is to monitor changes in the physico-chemical, sensory, and microbiological characteristics of a milk-derived product eventually induced by the incorporation of lemon essential oil (LEO) of leaf at different concentrations (0.125%, 0.5%, and 1.25%).\u0000LEO incorporation showed an effect (P<0.05) on pH, dry matter, titratable acidity, ash, aerobic mesophilic flora, and lactic acid bacteria of the control and aromatized cheeses. In addition, no pathogenic flora growth was observed in aromatized cheese. Thus, LEO is a promoting agent in the preservation and aromatization of fresh cheese and can be applied at 0.5%.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"105 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141002310","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":"DIAZOTROPHIC ENDOPHYTE Klebsiella sp. N5 FROM SORGHUM SHOWS CROSS-COLONIZATION AND PLANT GROWTH PROMOTION IN RICE","authors":"Ashvin Gauswami, Sanjay Jha, Swati Patel, Harish Suthar, Vipul Parekh, Anamika Jha, H. Jajda","doi":"10.55251/jmbfs.10361","DOIUrl":"https://doi.org/10.55251/jmbfs.10361","url":null,"abstract":"Rice necessitates the highest levels of N fertilizers during its cultivation increasing demand for nitrogen fertilizers as well as negatively affecting the environment. Endophytic diazotrophic bacteria were isolated from sorghum, out of 35 isolates  Klebsiella sp. N5 showed maximum potential for biological nitrogen fixation. Primary screening of strain N5 was done with acetylene reduction assay indicating dry root activity of 638.55 nmol C2H4 h-1 g-1. That was further confirmed by nifH gene amplification. The strain was identified morphologically, biochemically and 16S rDNA sequencing analysis and identified as Klebsiella sp. strain N5. This strain exhibited other plant growth-promoting (PGP) traits, such as phosphate solubilization, production of indole acetic acid, siderophore activity, ACC deaminase activity, and anti-fungal activity. PGP endophyte N5 was inoculated into rice seedlings to investigate its interaction under axenic conditions and to characterize its ability to colonize non-native host plant rice. Extensive colonization of rice roots was corroborated by Scanning electron microscopy. In-planta experiments with rice seeds inoculated with Klebsiella sp. N5 showed significant improvements in various agronomic traits such as increase in shoot length, root length, fresh and dry weight of root and shoot, chlorophyll content, and nitrogen content of the plant and soil compared to the untreated plants. Klebsiella sp. N5, a cross colonizer from sorghum (C4 plant) to rice (C3 plant) plays a crucial role in facilitating the acquisition of essential resources such as nitrogen, phosphorus, and iron through direct mechanisms. This study expands the horizon for its potential as a valuable bioinoculant for sustainable agricultural practices, particularly in non-native host rice, paving the way for future field trials.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"16 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141015851","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":"DETERMINATION OF BIOGENIC AMINES IN CULTIVATED AND PROCESSED MUSHROOMS INTENDED FOR THE SLOVAK MARKET","authors":"Silvia Jakabová, J. Árvay, Magdaléna Grófová, Jozef Golian","doi":"10.55251/jmbfs.11046","DOIUrl":"https://doi.org/10.55251/jmbfs.11046","url":null,"abstract":"Cultivated and processed white button mushrooms are widely used in the menu of the Slovak consumers. However, these food items can potentially contain biogenic amines, attributed to the presence of precursor compounds and their susceptibility to microbial spoilage. Biogenic amines significantly influence food quality and can pose health risks to consumers. This study is focused on determination of spermidine, putrescine, tyramine, cadaverine, histamine, spermine, and 2-phenylethylamine in processed mushroom products available in the Slovak market. The findings revealed considerable variability in biogenic amine content across individual products, influenced by the producer. Spermidine, putrescine and spermine emerged as the predominant biogenic amines with concentration ranges 2349.8 -7412.8, 37.2 - 607.5 and 74.2 - 267.6 mg/kg DW, respectively. Tyramine and histamine were detected in 22.2% of processed mushroom samples with one product exceeding concentration 200 mg/kg DW. Cadaverine was identified in 44.4% samples. The presence of histamine has to be concerned regarding potential health risks for consumers. Comparison of the mushroom products showed significant differences between the groups of products with whole mushrooms vs. sliced mushrooms in brine in case of the content of spermine (p<0.001), water content (p<0.01), putrescine, histamine and tyramine (p<0.05 for all these BAs). No significant differences were found between the groups for the cadaverine, spermidine and total content of biogenic amines. In house rapid validation was performed in term of determination of limits of detection and limits of quantification and intraday precision of retention time for individual biogenic amines in this study. Limits of detection ranged from 0.013 to 0.029 µg/mL and limits for quantification were in the range from 0.039 to 0.087 µg/mL. The RSD for the retention time in standard solutions did not exceed 0.12%.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"81 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141015455","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":"CERVUS ELAPHUS: CULTIVATION IN THE KALININGRAD REGION, PROCESSING AND EVALUATION OF THE QUALITY AND SAFETY OF VENISON PRODUCTS","authors":"Elena Ulrikh, Vasily Verkhoturov, Evgeny Zel, Obregon Jose","doi":"10.55251/jmbfs.10118","DOIUrl":"https://doi.org/10.55251/jmbfs.10118","url":null,"abstract":"Recently, there has appeared a tendency to use non-traditional animal raw materials to expand the range of sausages. The purpose of the research is to determine the organoleptic and physico-chemical properties, as well as quality indicators of new sausages with a mass fraction of deer muscle tissue in the recipe (> 60%). An organoleptic evaluation was carried out, then the study of physicochemical parameters, the mass fraction of protein, fat, salt, sodium nitrite, total phosphorus, and residual activity of acid phosphatase was performed. Next there were studied such microbiological indicators as QMAFAnM, BGKP (coliforms), sulfite-reducing clostridia, Staphylococcus aureus, and pathogenic microorganisms: Salmonella, Escherichia coli, Listeria monocytogenes. Safety indicators have been established: the content of toxic elements (mercury, arsenic, cadmium, lead) and quality indicators: the content of nitrosamines, pesticides. The quality control of packaging and labeling was carried out visually in accordance with the requirements of the standard. The temperature is measured inside the product with a glass liquid thermometer. The net weight of consumer packaging was determined gravimetrically by static weighing. It has been proved that all three types of the studied sausages «Zavtrak okhotnika», «Drezdenskiye» and «Oldenburgskiye» corresponded to the normative documentation in terms of organoleptic, physico-chemical properties, quality and safety indicators, nutritional value.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141030769","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":"QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION","authors":"Miroslav Kročko, Adam Hanuska, M. Bobko, Lukáš Jurčaga, Andrea Mesárošová","doi":"10.55251/jmbfs.11175","DOIUrl":"https://doi.org/10.55251/jmbfs.11175","url":null,"abstract":"The aim of this work was to analyse the effect of blackcurrant (Ribes nigrum) and kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts on the physico-chemical properties, microbiological and sensory quality of fermented meat product. Analyses were performed after 5, 15, 30 and 45 days of ageing. The addition of blackcurrant and kamchatka honeysuckle extracts in quantities of 3 and 5 ml.kg-¹ did not adversely affect the ageing process of fermented meat product samples determined based on pH. After 45 days of ageing period, we found higher malondialdehyde (MDA) values in all experimental groups (except for the experimental group with the addition of 3 ml blackcurrant extract). The addition of the extracts in the tested quantities did not cause demonstrable differences in the intensity values of brightness (L*), red (a*) and yellow (b*) colour throughout the ageing period. Microbial examination indicates that the addition of blackcurrant and kamchatka honeysuckle extracts did not inhibit the growth of starter culture. Bacteria of the genus Lactobacillus and Staphylococcus predominated in all experimental groups. Family Enterobacteriaceae was not detected after 45 days of ageing and storage. Moulds were detected only after 5 days of ageing and in the experimental groups with the addition of blackcurrant extracts. The counts of yeasts gradually increased with increasing ageing time in all experimental groups. Sensory analysis revealed a beneficial effect of kamchatka honeysuckle extract in the amount of 3 ml.kg-1 after 30 days of fermented sausages ageing. On the other hand, blackcurrant extract in higher amount (5 ml.kg-1) had a beneficial effect on sensory quality after 30th day. Traditional kamchatka honeysuckle aroma was probably transferred into the samples of meat product and caused lower sensory scores. Due to the known functional properties of black currant and kamchatka honeysuckle, we recommend carrying out their further analyses on the quality of fermented meat products.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":"15 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141048493","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 INFLUENCE OF RED BEET VARIETIES AND CULTIVATION ON THEIR BIOCHEMICAL AND SENSORY PROFILE","authors":"E. Ivanišová, Laura Granátová, M. Čech, Olga Grigorieva, P. Kubiak","doi":"10.55251/jmbfs.10612","DOIUrl":"https://doi.org/10.55251/jmbfs.10612","url":null,"abstract":"Modern pharmacology shows that beetroot extracts exhibit antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. The promising results of the phytochemicals contained in the extracts suggest the opportunity for their use in functional foods.This study aimed to evaluate the biochemical profile (total ash and crude protein content, total polyphenols and betalains content) and sensory properties (5 points hedonic scale) of beetroot varieties from bio-B (B Taunus, B Boro, B Gesche) and traditional production-TP (TP Taunus, TP Boro, TP Rocket). The beetroots were obtained from a private producer from Austria.\u0000The crude protein content in evaluated red beetroots ranged from 1.54 % (B Taunus) to 5.32 % of fresh weight (TP Boro). The ash content range was 0.53 % (TP Rocket and TP Boro) to 0.63 % of fresh weight (TP Taunus). The total polyphenol content was the highest in sample of B Taunus – 3.29 mg GAE kg-1 of fresh weight (GAE – gallic acid equivalent). Betalains were determined separately as the red – violet betacyanins and the yellow betaxanthins. The concentration of betacyanins ranged from 5.7 mg.kg-1 (TP Boro) to 8.07 mg.kg-1 of fresh weight (B Gesche), while that of betaxanthins – from 2.77 mg.kg-1 (TP Boro) to 5.39 mg.kg-1 of fresh weight (B Gesche). Sensory properties (appearance, color, consistency, aroma, taste) of all the beetroot varieties were evaluated overall as good with the best score in a taste and overall appearance noted for TP Boro. The results improve our knowledge on beetroot as a valuable vegetable and indicate that further studies on the properties of different varieties of red beet are justified.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139619462","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":"CULTIVATION OF DUNALIELLA SP. USING FISH PROCESSING WASTEWATER AS A NUTRIENT SOURCE: EFFECT ON GROWTH, BIOMASS PRODUCTION, AND BIOCHEMICAL PROFILE","authors":"Muhammad Fakhri, Shilvia Astryanti, N. Arifin, Okki Putriani, Arulia Zalni, E. Riyani, Bagus Adi, Titin Yuniastutik, A. Yuniarti, A. M. Hariati","doi":"10.55251/jmbfs.10127","DOIUrl":"https://doi.org/10.55251/jmbfs.10127","url":null,"abstract":"Fish processing wastewater (FPWW) has the potential for providing inorganic and organic nutrients, which can be chemically processed and produced as a medium for the production of microalgae. Here the effects of FPWW (1, 3, 5, and 7 mL/L) and Walne medium (as a control) on the growth, biomass, and biochemical content of Dunaliella sp. were evaluated. An increase in FPWW concentration enhanced the growth, biomass production, and pigment and protein content of Dunaliella sp. There was no significant difference in the growth, biomass, pigment, protein, and lipid content between the FPWW concentration of 7 mL/L and Walne medium (control) (P > 0.05). Interestingly, significant 4.4- and 4.1-fold increases in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), respectively, were observed for Dunaliella sp. cultured in FPWW at 7 mL/L vs. Walne medium. The authors conclude that treated FPWW can potentially be used as a medium for the growth of microalgae.","PeriodicalId":512919,"journal":{"name":"Journal of microbiology, biotechnology and food sciences","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139623212","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}