ABSTRACT
The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.
ABSTRACT
A media consisting of isatin-Schiff bases (isatin-3-thiosemicarbazone, isatin-3-semicarbazone, and isatin-3-phenylhydrazone) was developed to maximize the production of antibiotics Hexaene H-85 and Azalomycine B by Streptomyces hygroscopicus. The media isatin-3-thiosemicarbazone resulted in the maximum antibiotics concentration of 372 mug cm(-3) for Hexaene H-85 and 118 mug cm(-3) for Azalomycine B. The impact of modified media on soil morphology also was investigated.
ABSTRACT
Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.
Subject(s)
Cultured Milk Products/microbiology , Food Microbiology , Lactobacillus/classification , Lactobacillus/isolation & purification , Phylogeny , RNA, Ribosomal, 16S/genetics , Biodiversity , Genotype , Lactobacillus/genetics , Lactococcus/classification , Lactococcus/genetics , Lactococcus/isolation & purification , Leuconostoc/classification , Leuconostoc/genetics , Leuconostoc/isolation & purification , Phenotype , Polymerase Chain Reaction , Sequence Analysis, DNA , Species SpecificityABSTRACT
A chemically defined media consisting of carboxymethylcellulose (CMC) was developed to maximize the production of antibiotics, hexaene H-85 and azalomycine, by Streptomyces hygroscopicus CH-7. The production of antibiotics by filamentous organisms is often dependent on the morphology and size distribution of the pellet population within the culture. By adding the polymer to the fermentation medium, the growth was changed from a single large glob to small reproducible pellets, and wall growth was diminished to a minimum. Maximum concentrations of hexaene H-85 (146.7 mg/dm(3)) and azalomycine (188.6 mg/dm(3)) were reached at 3.0% and 1.0% (w/v) CMC, respectively.