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Garbowska M.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology | Pluta A.,Warsaw University of Life Sciences | Berthold-Pluta A.,Warsaw University of Life Sciences
Applied Biochemistry and Biotechnology | Year: 2015

Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50–80 °C for 15 s, 10 and 3 min was delayed by a few or 10–20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes. © 2015, The Author(s). Source

Duzinski K.,Wroclaw University of Environmental and Life Sciences | Lisiak D.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology | Knecht D.,Wroclaw University of Environmental and Life Sciences | Srodon S.,Wroclaw University of Environmental and Life Sciences
Journal of Central European Agriculture | Year: 2015

The aim of the present study was to determine the effect of pork carcass backfat thickness on the dissection efficiency of four primal cuts (ham, loin, shoulder, belly), including correlation coefficients. The research material consisted of 80 pork carcasses. Backfat thickness (mm) was measured on cold half-carcasses using a vernier caliper at 6 points: at the first cervical vertebra (atlas), over shoulder at the thickest point, on the back, at the beginning, center, end of the gluteus medius muscle (CI, CII, CIII). On the basis of the average backfat thickness, measurements from 6 points were separated into two experimental groups: I (<25 mm); II (≥25 mm). Detailed dissection of the elements was performed to define mass (g): total, intermuscular fat, bones and lean meat. The significant effect of fat thickness on intermuscular fat content regardless of the cut was noted. Correlations between the average backfat thickness of 6 points and the total weight of the four main elements were calculated. In addition, the correlation coefficients were compared between the dissection elements and the average backfat thickness of 6 and 5 points. Higher backfat thickness determined the increase in the total mass of loin, shoulder and belly. A statistically proven correlation was shown between the average backfat thickness and the total mass of the analysed elements (r=0.293). When comparing the correlation coefficients of a different number of measurements a specific tendency was observed. Positive correlation coefficients were slightly higher for an average of 5 points of backfat thickness and negative correlation coefficients were slightly higher for an average of 6 points. Statistical differences between groups were recorded at the same level for the same parameters (P≤0.001 and 0.01 Source

Zielinska K.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology | Fabiszewska A.,Warsaw University of Life Sciences | Stefanska I.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology
Chilean Journal of Agricultural Research | Year: 2015

There is a significant range of bacterial inoculants for forage ensiling, but there is still a need for formulations to improve the safety of feed. The objective of the study was to evaluate the usefulness of three lactobacilli strains in alfalfa (Medicago sativa L.) The following bacterial inoculants were used: Lactocacillus plantarum K KKP 593p (LPK), L. plantarum C KKP 788p (LPC), L. buchneri KKP 907p (LB), and mix of all three strains (LPK+LPC+LB). The application of bacterial inoculants in alfalfa ensiling resulted in a reduction of the total number of molds, Clostridium perfringens and Listeria sp. (up to 5, 7, and 5 times respectively for LB inoculant in comparison to untreated silage). Total inhibition of Salmonella sp. and Escherichia coli growth was achieved in silages treated with all inoculants except for LPC. Aerobic stability in the control silage was the lowest (77 h) and doubled under the influence of bacterial inoculants. The most stable according to aerobic stability was silage treated with LB inoculant (175 h), where the highest concentrations of acetic acid (4.8 g kg-1), propionic acid (0.7 g kg-1) and 1,2-propanediol (526 mg kg-1) were reported. The study discussed that it is important to evaluate not only the effect of bacterial inoculants on physicochemical and microbiological silage properties, as the presence and expression of antibiotic resistance genes in lactic acid bacteria have been reported. The results of antimicrobial susceptibility testing of the strains showed that almost all minimum inhibitory concentrations values for eight antibiotics were equal to or below the corresponding breakpoints proposed by the European Food Safety Authority, Additives and Products or Substances used in Animal Feed Panel. © 2015, Instituto de Investigaciones Agropecuarias, INIA. All rights reserved. Source

Goncerzewicz A.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology | Misiewicz A.,Waclaw Dabrowski Institute of Agricultural and Food Biotechnology
Acta Biochimica Polonica | Year: 2015

Folic acid is an important vitamin in human nutrition and its deficiency in pregnant women's diets results in neural tube defects and other neurological damage to the fetus. Additionally, DNA synthesis, cell division and intestinal absorption are inhibited in case of adults. Since this discovery, governments and health organizations worldwide have made recommendations concerning folic acid supplementation of food for women planning to become pregnant. In many countries this has led to the introduction of fortifications, where synthetic folic acid is added to flour. It is known that Saccharomyces strains (brewing and bakers' yeast) are one of the main producers of folic acid and they can be used as a natural source of this vitamin. Proper selection of the most efficient strains may enhance the folate content in bread, fermented vegetables, dairy products and beer by 100% and may be used in the food industry. The objective of this study was to select the optimal producing yeast strain by determining the differences in nucleotide sequences in the FOL2, FOL3 and DFR1 genes of folic acid biosynthesis pathway. The Multitemperature Single Strand Conformation Polymorphism (MSSCP) method and further nucleotide sequencing for selected strains were applied to indicate SNPs in selected gene fragments. The RT qPCR technique was also applied to examine relative expression of the FOL3 gene. Furthermore, this is the first time ever that industrial yeast strains were analysed regarding genes of the folic acid biosynthesis pathway. It was observed that a correlation exists between the folic acid amount produced by industrial yeast strains and changes in the nucleotide sequence of adequate genes. The most significant changes occur in the DFR1 gene, mostly in the first part, which causes major protein structure modifications in KKP 232, KKP 222 and KKP 277 strains. Our study shows that the large amount of SNP contributes to impairment of the selected enzymes and S. cerevisiae and S. pastorianus produce reduced amounts of the investigated metabolite. The results obtained here yield a list of genetically stable yeast strains which can be implemented as a starter culture in the food industry. Source

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