Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms responsible for a number of vital functions, including (in humans) secretion gastric acids, controlling body temperature, differentiation and growth cells, immune reactions, brain activity. However, if oversupplied with food, may cause food poisoning produce undesirable effects. Nine eight free amino acids (FAAs) were determined 85 samples 19 different varieties fermented vegetables...

Abstract Gut microbiota (GM) plays many key functions and helps maintain the host’s health. Consequently, development of GM cultivation under in vitro stimulating physiological conditions has gained extreme interest different fields. In this study, we evaluated impact four culture media: Microbiota Medium (GMM), Schaedler Broth (SM), Fermentation (FM), Carbohydrate Free Basal (CFBM) on preserving biodiversity metabolic activity human batch cultures using PMA treatment coupled with 16S rDNA...

This study aimed to evaluate the effectiveness of phage cocktail improve microbiological quality five different mixed-leaf salads: rucola, salad with carrot, beetroot, washed and unwashed spinach, during storage in refrigerated conditions. Enterobacterales rods constituted a significant group bacteria tested products. Selected were for antibiotic resistance profiles then used search specific bacteriophages. Forty-three phages targeting dominant salads isolated from sewage. Their titer was...

Due to irrational antibiotic stewardship, an increase in the incidence of multidrug resistance bacteria has been observed recently. Therefore, search for new therapeutic methods pathogen infection treatment seems be necessary. One possibilities is utilization bacteriophages (phages)—the natural enemies bacteria. Thus, this study aimed at genomic and functional characterization two newly isolated phages targeting MDR Salmonella enterica strains their efficacy salmonellosis biocontrol raw...

Due to the high microbiological contamination of raw food materials and increase in incidence multidrug-resistant bacteria, new methods ensuring safety are being sought. One solution may be use bacteriophages (so-called phages) as natural bacterial enemies. Therefore, aim this study was biological genomic characterization three newly isolated Serratia- Enterobacter-specific virulent potential candidates for biocontrol. Serratia phage KKP_3708 (vB_Sli-IAFB_3708), KKP_3709 (vB_Sma-IAFB_3709),...

Salmonella is one of the most important foodborne pathogens. Fifty-three strains deposited in Culture Collection Industrial Microorganisms-Microbiological Resources Center (IAFB) were identified using molecular and proteomic analyses. Moreover, genetic similarity tested was determined PFGE method. Main virulence genes identified, phenotypical antibiotic susceptibility profiles prevalence resistance analyzed. Subsequently, occurrence main mechanisms β-lactam determined. Virulence genes, invA,...

Liquid chromatography–mass spectrometry and 16S rDNA amplicon sequencing were applied for assessing the biogenic amine (BA) content bacterial community profile in a model system of cucumber fermentation. The non-aminobiogenic strains Lacticaseibacillus casei KKP 3272 Pediococcus pentosaceus 3273 used individually as starter cultures. Biogenic Amine Index (BAI) was effectively reduced by both tested compared with that spontaneously fermented samples. After 6 months storage, BAI 78.18 90.12%...

Phages were discovered relatively recently – at the turn of 19th and 20th centuries. The idea using bacteriophages for therapeutic purposes was promoted by d’Herelle, who conducted first successful experiments with prokaryotic viruses. Works contemporary scientists on phage therapy were, however, halted due to discovery penicillin Alexander Fleming in 1928. Today, when many bacterial strains have developed resistance common antibiotics offered pharmaceutical industry new, so far...

The spoilage of juices by Alicyclobacillus spp. remains a serious problem in industry and leads to economic losses. Compounds such as guaiacol halophenols, which are produced Alicyclobacillus, create undesirable flavors odors and, thus, decrease the quality juices. inactivation constitutes challenge because it is resistant environmental factors, high temperatures, active acidity. However, use bacteriophages seems be promising approach. In this study, we aimed isolate comprehensively...

Abstract To improve the quality of poultry meat and increase health-promoting properties, nutrition used additives such as phytobiotic substances amino acids. The aim this study was to analyze possibility improving production rates by simultaneously supplementing broiler diets with garlic extract β-alanine. A total 1050 ROSS 308 chickens were part experiment. divided into several groups: control group without (Control), groups 0.5% (G05) or 2% (G2), added β-alanine (B0.5) (B2), both (BG0.5)...

Listeriosis is one of the most serious foodborne diseases under surveillance, with an overall mortality rate in EU currently being high at 18.1%. Therefore, this study aims to investigate

Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may formation biogenic amines (BAs) during fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 23 °C) was used study ability indigenous microbiota produce metabolize amino acid precursors. Colony counts for presumptive Enterococcus Enterobacteriaceae increased by 4 up 2 log CFU∙mL-1,...

The aim of this study was to isolate phage enzymes and apply them in vitro for eradication the dominant saprophytic bacteria isolated from minimally processed food. Four bacteriophages—two Enterobacter-specific two Serratia-specific, which produce lytic enzymes—were used research. Two methods enzyme isolation were tested, namely precipitation with acetone ultracentrifugation. It found that number virions could be increased almost 100 times due extension cultivation time (72 h). amplification...

The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed products. Nowadays, use bacteriophages as potential biological control agents in preservation a promising strategy. aim study was isolation comprehensive characterization with lytic activity against saprophytic bacterial microflora plant-based products, such mixed leaf salads. From 43 phages isolated from municipal sewage, four phages,...

Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to rise in proportion of rapidly shrinking fibers, adversely affecting quality and shelf life poultry meat. With growing awareness dietetics consumers, there an challenge produce chicken that not only free antibiotics but also beneficial for dietary health reasons. Biogenic amines (BA) can serve as indicators freshness quality. While they play vital roles body, excessive...

Background: the aim of this study was to improve overall microbiological quality five different sprouts (alfalfa, kale, lentil, sunflower, radish) using newly isolated bacteriophages. Method: in we had from sewage 18 bacteriophages targeting bacteria dominant sprouts. Five selected bacteriophage strains were photographed a transmission electron microscope (TEM), and analyzed rate attachment, resistance chloroform, burst size, latency period. Two methods application phage cocktail...

Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) diamine (DAO) inhibitors. They primarily form products rich amino acids, primary substrates BA formation. The aim this study was to determine formation their precursor acids chicken breast leg muscles stored under chilling conditions....

Many commercial strains of the Saccharomyces cerevisiae species are used around world in wine industry, while use native yeast is highly recommended for their role shaping specific, terroir-associated characteristics. In recent years, Poland, an increase number registered vineyards has been observed, and Polish wines becoming more recognizable among consumers. fermentation process, apart from ethyl alcohol, numerous microbial metabolites formed. These compounds shape bouquet or become...