A5041078563- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Livestock and Poultry Management
- Listeria monocytogenes in Food Safety
- Proteins in Food Systems
- Antioxidant Activity and Oxidative Stress
- Selenium in Biological Systems
- Organic Food and Agriculture
- Digestive system and related health
- Radiation Effects and Dosimetry
- Animal Nutrition and Physiology
- Bioeconomy and Sustainability Development
- Microencapsulation and Drying Processes
- Fish Biology and Ecology Studies
- Aquaculture Nutrition and Growth
University of Life Sciences in Poznań
2018-2024
University of Life Sciences in Lublin
2021
Abstract The aim of the study was to assess antibacterial properties bioactive compounds released during fermentation goat’s milk by selected bacterial strains that are part kefir grain microflora. material used in experiments microflora ( Lactobacillus kefiranofaciens subsp . kefirgranum DSM 10550 , kefiri PCM 2501 parakefiri 10551 brevis 488, delbrueckii lactis 2611), and cow’s whey from these kinds milk. antimicrobial activity tested against E. coli, Salmonella, Micrococcus luteus Proteus...
The aim of the study was to assess antibacterial features functional macromolecules released during fermentation goat milk and whey from by selected lactic acid bacteria strains that are components kefir grain microflora. Two sources were used: milk. (LAB) indicator microorganisms used Lactobacillus plantarum PCM 1386, fermentum 491, rhamnosus 2677, acidophilus 2499, Escherichia coli 2793, Salmonella enteritidis 2548, Micrococcus luteus 525, Proteus mirabilis 1361. metabolic activity LAB...
The aim of the study was to assess antioxidant potential goat’s milk and whey from fermented with selected bacteria strains kefir grain (L. plantarum, L. fermentum, rhamnosus acidophilus) regard cow’s same strains. assessment made by ABTS, DPPH, TPC FRAP methods. work also assessed metabolic activity tested lactic acid using measurement electrical impedance changes in growing medium. highest values describing were found for acidophilus. It that time cooling storage causes significantly...
The aim of the study was to investigate effect modified lysozyme on microflora, physicochemical and sensory characteristics pork loin packaged in atmospheres stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2; M2 50:40:10 M3 80:20 O2:CO2) were used. microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), indexes (pH, colour) as well a attribute, i.e., aroma analysed. Meat samples tested after five, 12, 19, 23, 28 days storage. Changes...
Abstract In this study, the objective was to evaluate effect of age Hy-line Brown hens – 44 and 60 weeks (26 42 laying) housing system (enriched cages litter) on quality eggs. According our results, eggs with a better albumen were obtained from younger than older hens. Moreover, produced inferior related shell parameters, such as greater elastic deformation, poorer breaking strength, thinner shells. However, kept in litter laid superior characteristics less flexible even though thickness,...
The aim of this study was to identify the most common threats and non-compliances occurring during production unpasteurized fruit juices in relation requirements IFS standard. Additionally, aimed demonstrate how standard supports introduction sustainable practices juices. research material data from internal audits conducted three plants producing final product microbial assessment swabs environment taken plants. These are located western Poland. Based on carried out, it found that were...
The aim of this study was to characterize functional fermented caprine milk. Functional properties milks an effect increasing the level whey proteins, MUFA and PUFA content in final product Milk used for experiments obtained from experimental station belonging Poznań University Life Sciences. Feeding strategy included modification by adding 12% Camelina sativa cake. fermentation process done using Lactobacillus acidophilus, spp., kefir grain microflora. quality which were considered...
The aim of the study was to evaluate antibacterial properties active compounds released during fermentation goat's milk and whey from by selected bacterial strains kefir grain microflora (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Lacticaseibacillus rhamnosus, Lactobacillus acidophilus). Two sources were used, i.e., an organic farm in Poland. Antibacterial activity examined through evaluation reduction indicator microorganisms (E. coli, Salmonella, Micorcoccus luteus...
The quality and safety of raw materials food products are inextricably linked. Table eggs subject to special monitoring due microbial hazards. So far bacterial hazards have mostly been monitored. However, the latest reports pointed a threat that has not considered for table eggs. Microfungi can grow on surface eggshells penetrate into egg content. Therefore, it is necessary improve microbiological state eggshell surface, which will guarantee consumption slow down spoilage. aim study was...
The quality and safety of raw materials food products are inextricably linked. Table eggs subjected to special monitoring due the microbial hazards. So far, bacterial hazards have been monitored on table eggs. However, latest reports pointed a threat that has not considered for eggs, which is microfungi. Microfungi can grow surface eggshells penetrate inside Therefore, it necessary improve microbiological state surface, will guarantee egg consumption also reduce spoilage. aim present work...