Comparative study of microbiological, chemical and sensory properties of kefirs produced in Estonia, Latvia and Lithuania

2016 ◽  
Vol 83 (1) ◽  
pp. 89-95 ◽  
Author(s):  
Dea Anton ◽  
Piret Raudsepp ◽  
Mati Roasto ◽  
Kadrin Meremäe ◽  
Sirje Kuusik ◽  
...  
Keyword(s):  
High Performance ◽  
Ion Trap ◽  
Chemical Properties ◽  
Principal Component ◽  
Bacterial Count ◽  
Starter Cultures ◽  
Oxidation Products ◽  
Total Bacterial Count ◽  
Codex Standard ◽  
Primary Oxidation

In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest. Kefirs of Latvian and Lithuanian origin showed similarities in several characteristics, probably related to the starter cultures and technological processes. The fatty acids composition of all Baltic kefirs was uniform. The antioxidant capacity of the kefirs varied slightly, whereas intermediate positive correlation (r= 0·32,P< 0·05) was found between antioxidativity and total bacterial count. The lipid oxidation level, estimated as the content of linoleic and oleic acid primary oxidation products, oxylipins, was very low in all studied kefirs. Only one third of analysed kefirs met the requirements of the minimum sum of viable microorganisms, indicated in the Codex Standard for Fermented Milks.

Determination of stigmasterol primary oxidation products by high-performance liquid chromatography

2003 ◽  
Vol 80 (3) ◽  
pp. 415-421 ◽  
Author(s):  
Suvi Säynäjoki ◽  
Susanna Sundberg ◽  
Laura Soupas ◽  
Anna-Maija Lampi ◽  
Vieno Piironen
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Oxidation Products ◽  
Primary Oxidation

scholarly journals Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

2021 ◽  
Vol 10 (2) ◽  
pp. 383-397
Author(s):  
Saleem Ehsan ◽  
Zahir Al-Attabi ◽  
Nasser Al-Habsi ◽  
Michel R. G. Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Shelf Life ◽  
Electronic Nose ◽  
Principal Component ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Accurate Estimation ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Linear Discriminant

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

scholarly journals Effects of shoot age on biological and chemical properties of red currant (Ribes rubrum L.) cultivars

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Boban S. Djordjevic ◽  
Dejan B. Djurovic ◽  
Gordan D. Zec ◽  
Mekjell O. Meland ◽  
Milica M. Fotiric Aksic
Keyword(s):  
High Performance ◽  
Sugar Content ◽  
Chemical Properties ◽  
Principal Component ◽  
Soluble Solids ◽  
Phenological Data ◽  
Acid Ratio ◽  
Total Anthocyanins ◽  
Red Currant ◽  
And Chemical Properties

AbstractThe aim of this study was to examine the influence of shoot age on biological and chemical properties of 11 red currant cultivars (‘Jonkheer van Tets’, ‘Junifer’, ‘London Market’, ‘Makosta’, ‘Mirana’, ‘Redpoll’, ‘Rolan’, ‘Rondom’, ‘Rovada’, ‘Slovakia’ and ‘Stanza’) with different origins and ripening times. Phenological observations and pomological characteristics were studied and chemical analysis was conducted from 2013 to 2018 at experimental fields near Belgrade, Serbia. The total contents of phenols and anthocyanin were estimated spectrophotometrically, while quantitative analysis of anthocyanin aglycones was done using high-performance liquid chromatography. Three-year-old shoots had an earlier start of all examined phenological stages, better generative potential, higher yields, as well as higher total phenol and vitamin C contents in the fruits, compared with 2-year-old shoots, for all cultivars. The contents of total anthocyanins were higher in berries on younger shoots of early-ripening cultivars, while late-ripening cultivars had higher contents of total soluble solids and cyanidin in the berries on 3-year-old shoots. Principal component analysis demonstrated that the most important variables that distinguished 2-year-old shoots from 3-year-old shoots were those related to phenological data, cluster traits, total acids and yields. According to the obtained results, ‘Junifer’ (with the highest number of clusters), ‘Mirana’ (with the highest sugar content and sugar/acid ratio), ‘Redpoll’ (with the highest physical traits of cluster and berry), ‘Slovakia’ (with the highest yield and yield efficiency) and ‘Rovada’ (with the highest level of secondary metabolites) are recommended as the most promising cultivars for growing in the temperate region of Serbia.

scholarly journals Effect of soil physico-chemical properties and plant type on bacterial diversity in semi- arid parts in central Sudan. Part ii. Sharq El-neel region, Khartoum state

2016 ◽  
Vol 4 (1) ◽  
pp. 4
Author(s):  
Hayat Hassan ◽  
Hatil EL-Kamali
Keyword(s):  
Bacterial Diversity ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Bacterial Count ◽  
Soil Samples ◽  
Total Bacterial Count ◽  
Plant Type ◽  
Bacterial Counts ◽  
Physico Chemical ◽  
Index Value

<p>Total viable counts of bacteria and bacterial diversity of the different soil samples from three different localities in Sharq EL-Neel region: Soba, AL-Aelafoon and Um Dawan Ban sub-regions were carried out. Soil physical and chemical characteristics (pH, EC,SP,solublecations: Na, K, Ca, Mg and anion P, organic carbon, total nitrogen and soil texture)in each studied sub-regions were measured. Qualitative analysis of microorganisms isolated from the studied soil samples reveal a total of thirteendifferent species of bacteria, of which two are unidentified. The ten species are classified under Bacillus genus. In Sharq EL-Neel regionsoil samples, total bacterial counts ranged from 9.5 × 10<sup>4 </sup>cfu g<sup>-1</sup> to 1×10<sup>3</sup> with a mean of 4×10<sup>3 </sup>cfu g<sup>-1</sup>. The quantitative data on microbial population recorded in the present study was analysed using two diversity indices. High Shannon-Weiner diversity Index value for bacteria was obtained in AL-Aelfoon sub-region (1.79361), whereas high Simpson's index value was obtained in Um Dawan Ban sub-region (2.80).ActinomycesActinomyces spp. and Streptomyces spp. Where the most abundant microorganisms identified in the three sub-regions. Total bacterial count in Soba soil was positively correlated with pH (r= 0.0194) and sand (r= 0.3205); the total bacterial count in AL-Aelafoon soilwas positively correlated with EC (r= 0.1062), clay (r= 0.3816), silt (r= 0.1936), SP (r= 0.9302), K (r= 0.6252), Ca (r= 0.0015) and Mg (r= 0.1556), whereas the total bacterial count in Um Dawan Ban soil was positively correlated with clay (r= 0.2614), silt (r= 0.0216), SP (r= 0.565), K (r= 0.9645), P (r= 0.0197), Ca (r= 0.7377), Mg (r= 0.0267), N (r= 0.5215) and O.C (r= 0.3214). There were obvious differences in correlation coefficients among the selected criteria (46 % from the total number of correlation coefficients were positively correlated between bacterial counts and soil physico-chemical properties whereas 54% from the total number were positively correlated between plant type and bacterial counts).</p>

scholarly journals Effect of Waste Water Bacteria and some chemical properties on drinking Water in AL-Mada,in Treatment Plan Station

2011 ◽  
Vol 8 (1) ◽  
pp. 35-38
Author(s):  
Baghdad Science Journal
Keyword(s):  
Drinking Water ◽  
Treatment Plan ◽  
Chemical Properties ◽  
Total Suspended Solid ◽  
Bacterial Count ◽  
Suspended Solid ◽  
Total Bacterial Count ◽  
Raw Water ◽  
Probable Number ◽  
And Storage

Three stations were chosen on the water treatment plan of al- madaan .The Samples collected from the (Raw water) and the Sedimentation, filtration and storage water and the drinking water of outlet. Coliform densities T.S and F.C and TS and F.S and total bacterial count as bacteriological pollution indicators, as moste probable number (MPN) method was studied in test. Also some of the chemical characteristics of the water like pH , total suspended solid T.S.S, T.D.D.and S04 , T.Hardness , Ca++ , Mg++ . From the results it were indicated . The study showed the drinking water of outlet (distriputed in system) was agree with WHO criteria and Iraqi limits standards .

scholarly journals Effect of coagulase-negative staphylococci on colostrum composition, properties and fatty acid profile

2021 ◽  
Author(s):  
Alina Pikhtirova ◽  
Ewa Pecka-Kiełb ◽  
Andrzej Zachwieja ◽  
Jolanta Bujok ◽  
František Zigo
Keyword(s):  
Fatty Acid ◽  
Head Start ◽  
Fatty Acid Profile ◽  
Chemical Properties ◽  
Bacterial Count ◽  
The Body ◽  
Total Bacterial Count ◽  
Coagulase Negative Staphylococci ◽  
Negative Effect ◽  
Composition Properties

Abstract Background: Colostrum is the first food for mammals that should give a head start to the newborn organism. By providing the body with essential nutrients, colostrum plays an immune and immunostimulating function. Colostrum quality depends on multiple factors, including microbial effect. Widespread coagulase-negative staphylococci have a great impact on colostrum qualitative indicators. The aim of this study was to explore the effect of staphylococci on colostrum quality. Results: Physical, chemical properties and fatty acid profile of cow’s colostrum were determined. In our study we identified three pathogenic coagulase-negative Staphylococcus species in the cows’ colostrum: S. sciuri (64.29 %), S. xylosus (28.57 %) and S. warneri (7.14 %). We noted that the somatic cell count (SCC) in the affected colostrum samples wasn’t noticeably higher than that in the uninfected colostrum samples. Percentage of dry matter in infected and uninfected colostrum samples was nearly the same. Contents of fat, protein, and lactose in the studied colostrum were not significantly different. The content of butyric (С4:0) and capric (С10:0) acids was significantly higher (P<0.05) in the colostrum fat of cows infected with CNS compared to that of the uninfected animals. Conclusions: According to our research infection with coagulase-negative staphylococci negatively affects colostrum patameters primarily due to an increase in SCC, acidity and decrease in β-casein level. Moreover, significant decrease in total bacterial count in infected by CNS samples may be caused by a decrease in the level of beneficial microflora. Minor changes in fatty acid profile of fat in colostrum with CNS do not have a significant negative effect on colostrum as a whole. But in view of the fact that colostrum is intended for feeding a newborn with a "sterile" gastrointestinal tract, the presence of CNS will undoubtedly leads to a great threat to an immature organism.

scholarly journals Improvement of Thanaka Powder by Gamma Radiation: Microbial and Chemical Properties

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Wachiraporn Pewlong ◽  
Surasak Sajjabut ◽  
Sirilak Chookaew ◽  
Jarurattana Eamsiri ◽  
Khemruji Khemthong ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Chemical Properties ◽  
Bacterial Count ◽  
Stem Bark ◽  
Total Phenolic ◽  
Total Bacterial Count ◽  
Radiation Process

Thanaka powder is made from the stem bark of the Hesperethusa crenulata plant. Most Burmese women use it on the skin of the face as sun protection, a moisturizing agent and acne treatment. For a hygiene purpose, gamma radiation is currently used to control microorganisms and insect contamination in many products. In this experiment, the the effects of gamma radiation on the microbial numeration, total phenolic content, antioxidant activity, and chemical constituent alterations in Thanaka powder were investigated. Gamma irradiation was applied to powder samples at 5, 10, 15 and 20 kGy. The total bacterial count and total yeast and mold count were decreased with increasing irradiation dose. Gamma irradiation at a dose of 5 kGy was sufficient to reduce the microbial load in the powder to meet the standards of microbial quality for cosmetic products in Thailand. No significant change in the DPPH activity of the Thanaka powder was observed after irradiation. Additionally, the radiation process caused significant increases in total phenolic content, FRAP value and arbutin content. At a dose of 20 kGy, the total phenolic content, FRAP value and arbutin content were significantly higher than the non-irradiated Thanaka powder at 7.45, 9.59 and 16.04%, respectively.

scholarly journals The evolution of lactic acid bacteria community during the development of mature sourdough

2009 ◽  
pp. 111-122
Author(s):  
Tanja Zugic-Petrovic ◽  
Natasa Jokovic ◽  
Dragisa Savic
Keyword(s):  
Principal Component Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Population ◽  
Principal Component ◽  
Bacterial Count ◽  
Phenotypic Characterization ◽  
Statistical Techniques ◽  
Total Bacterial Count ◽  
Genus Lactobacillus

In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only bacteria detected, both at the end of the second propagation step and in the stage of mature sourdough (after two weeks of continuous daily refreshment). The stable ecological system in rye sourdough could be established from the second propagation step onward. The predominant genera of LAB during the development of sourdough were lactobacilli, which were grouped in eight clusters. Heterofermentative lactobacilli were in majority in both propagation step two and a mature sourdough participating 56% and 70% of total bacterial count, respectively. The identification based on a phenotypic characterization that was carried out by using a set of 36 tests, showed that the lactobacilli contained in the two sourdough steps did not clearly belong to any known species of the genus Lactobacillus. In addition, the structure of the bacterial population were monitored by two statistical techniques (Hierachical Cluster Analysis and Principal Component Analysis), being applied to phenotypical characteristics of the isolates.

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