Use of lactic acid bacteria in agricultural production

Bakterije mliječne kiseline uglavnom rastu u nutritivno bogatim sredinama. Pronalazimo ih u mliječnim proizvodima, fermentiranom mesu i ribi, grožđu, grožđanom moštu, vinu te pivu, a također u tjelesnim šupljinama ljudi i životinja. Imaju ulogu u očuvanju te fermentaciji hrane. Upotrebljavaju se kao starter kulture za dobivanje različitih fermentiranih proizvoda. Koriste se u proizvodnji mliječnih proizvoda i nekih sireva (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus, Leuconostoc, heterofermentativni Lactobacillus). Djelovanjem BMK se odvija proces mliječno – kisele fermentacije laktoze u mliječnu kiselinu te nastaju brojni međuprodukti i energija. Najpoznatiji fermentirani mliječni proizvodi su jogurt, kefir, kumis, acidofilno mlijeko i sir. Bakterije mliječne kiseline također sudjeluju u alkoholnoj fermentaciji (rodovi Lactobacillus, Leuconostoc, Pediococcus, Oenococcus i Weissella). Za dobivanje lakšeg i mekšeg okusa vina se vrši razgradnja jabučne kiseline u mliječnu kiselinu koju vrše BMK. Time utječu na kvalitetu vinaLactic acid bacteria mostly grow in the nutritionally rich environments. They are found in dairy products, fermented meat and fish, grapes, the grape must, wine and beer, also in body cavities of people and animals. They play a role in the preserving and fermentation of food. Are used as starter cultures for getting different fermented products. LAB are used in the manufacture of certain dairy products and some cheese (Streptococcus, Lactococcus, Pediococcus, some genus of Lactobacillus, Leuconostoc, heterofermentative Lactobacillus). With activity of LAB is happening the process of lactic acid fermentation lactose in lactic acid and generated numerous intermediates and energy. The most important fermented dairy products are yogurt, kefir, kumiss, acidophilus milk and cheese. Lactic acid bacteria also participate in alcoholic fermentation (genus of Lactobacillus, Leuconostoc, Pediococcus, Oenococcus and Weissella). To obtain easier and smoother taste of wine is made degradation of malic acid into lactic acid which is performed by LAB. Thereby affecting the quality of the wine

Roditeljska samoefikasnost i rizično i antisocijalno ponašanje adolescenata: posredujuća uloga roditeljskog kažanjavanja i školske uključenosti

The aim of this study was to examine direct effects of parental self efficacy on adolescents’ risky and antisocial behaviour as well as serial indirect effects through parental punishment and adolescents’ school engagement. Data used in the paper were collected in a two-wave longitudinal study conducted within the research project "Parents’ work, family economic hardship, and well-being of parents and children". In this paper, data collected from 193 adolescents (120 girls) and their parents were used. Adolescents completed the Self-Reported Risky and Antisocial Behaviour Scale (Vrselja et al., 2009), the School Engagement Measure (Fredricks et al., 2005), and the Punishment Subscale of the Parenting Behaviour Questionnaire (Keresteš et al., 2012). Mothers and fathers completed the Parental Self-Efficacy Subscale of the Parental Competence Scale (Keresteš et al., 2011). Process macro (Hayes, 2013) for SPSS was used to test the proposed direct and indirect effects. The results showed that paternal, unlike maternal, self-efficacy had a direct effect on adolescents’ risky and antisocial behaviour. Lower self-efficacy in fathers contributed positively to more pronounced risky and antisocial behaviour in adolescents. Further, maternal self-efficacy had an indirect effect on adolescents’ risky and antisocial behaviour through the maternal use of harsh punishment and lower adolescents’ behavioural school engagement. There were no significant indirect effects of maternal or paternal self efficacy on adolescents’ risky and antisocial behaviour in models with emotional and cognitive school engagement as mediators. The findings of the study point to different mechanisms by which maternal and paternal self-efficacy and adolescents’ school engagement contribute to adolescents’ risky and antisocial behaviour.Cilj ovog istraživanja bio je ispitati izravne i serijalne neizravne, kroz roditeljsko kažnjavanje i školsku uključenost adolescenata, učinke roditeljske samoefikasnosti na rizično i antisocijalno ponašanje adolescenata. Podaci korišteni u ovom radu prikupljeni su unutar longitudinalnog istraživanja s dva mjerenja provedenog u sklopu projekta "Rad roditelja, ekonomske teškoće obitelji i dobrobit roditelja i djece". U ovom radu korišteni su podaci 193 adolescenta (120 djevojaka) i njihovih roditelja. Adolescenti su ispunili Skalu samoiskaza o rizičnom i antisocijalnom ponašanju (Vrselja i sur., 2009), Mjeru školske uključenosti (Fredricks i sur., 2005) te subskalu Kažnjavanja iz Upitnika roditeljskog ponašanja (Keresteš i sur., 2012). Majke i očevi su ispunili subskalu Roditeljske samoefikasnosti iz Skale roditeljske kompetentnosti (Keresteš i sur., 2011). S ciljem testiranja predloženih izravnih i neizravnih učinaka korišten je Process makro za SPSS (Hayes, 2013). Rezultati su pokazali kako samoefikasnost očeva, za razliku od samoefikasnosti majki, ostvaruje izravan učinak na rizično i antisocijalno ponašanje adolescenata. Niža samoefikasnost očeva predviđala je izraženije rizično i antisocijalno ponašanje adolescenata. Nadalje, samoefikasnost majki imala je neizravan učinak, kroz izraženije korištenje roditeljskog kažnjavanje kod majki i nižu ponašajnu školsku uključenost adolescenata, na rizično i antisocijalno ponašanje adolescenata. Neizravni učinci samoefikasnosti majki i očeva na rizično i antisocijalno ponašanje adolescenata nisu utvrđeni u modelima s emocionalnom i kognitivnom školskom uključenosti kao medijatorima. Rezultati ovog istraživanja upućuju na različite mehanizme putem kojih samoefikasnost majki i očeva, kao i školska uključenost adolescenata, doprinose rizičnom i antisocijalnom ponašanju adolescenata

Učinci nepovoljnih obiteljskih okolnosti na delinkvenciju muških i ženskih adolescenata

The purpose of this paper is to examine the direct and serial indirect effects of ecological family disadvantage on adolescent male and female delinquency through poor parental monitoring and deviant peer association. Data used in this paper are collected on a sample of 528 Croatian high-school students (374 males) aged between 15 and 17. Participants self-reported their delinquency, and completed questionnaires about their familial disadvantage, parental monitoring, and their association with deviant peers. PROCESS macro for SPSS was used to test the proposed direct and indirect effects. The results showed that ecological family disadvantage had a direct effect on more pronounced male delinquency. There was no significant serial indirect effect of ecological family disadvantage on male delinquency through the two presumed mediators, but there was significant indirect effect of ecological family disadvantage on male delinquency through their increased deviant peer association. In females, no significant direct or indirect effects were found. The results point to gender specific mechanisms by which ecological family disadvantage contributes to adolescent delinquency, and thus make a significant contribution to the literature on this topic.Cilj ovog rada jest ispitati izravne i neizravne učinke ekoloških obiteljskih nepovoljnih prilika na delinkventno ponašanje mladića i djevojaka kroz loš roditeljski nadzor i druženje s devijantnim vršnjacima. Podatci upotrijebljeni u ovom radu prikupljeni su na uzorku od 528 hrvatskih srednjoškolaca (374 mladića) između 15 i 17 godina. Kako bi se provjerili pretpostavljeni izravni i neizravni učinci, uzet je PROCESS makro za SPSS. Rezultati su pokazali da ekološke obiteljske nepovoljne prilike imaju izravan učinak na izraženije delinkventno ponašanje mladića. Nije pronađen značajan serijalni neizravni učinak ekoloških nepovoljnih obiteljskih prilika na delinkventno ponašanje mladića kroz dva pretpostavljena medijatora, ali je utvrđen neizravan učinak ekoloških nepovoljnih obiteljskih prilika na delinkventno ponašanje mladića kroz njihovo izraženije druženje s devijantnim vršnjacima. Na uzorku djevojaka nisu pronađeni ni značajni izravni ni neizravni učinci. Rezultati upućuju na spolno specifične mehanizme kroz koje ekološke nepovoljne obiteljske prilike pridonose delinkventnom ponašanju adolescenata i važan su doprinos literaturi na ovom području

Sustainability of Serbian Villages in COVID-19 Pandemic Conditions

The subject of this paper is to determine how the COVID-19 virus pandemic affected the situation in Serbian villages. The task of the paper is to show the positive and negative consequences that resulted from the pandemic. This would indicate that some of them may represent a new idea, a chance, or would work in favor of the sustainability of the villages of Serbia. In support of objectivity, research was carried out among the population that inhabits the rural areas of Serbia. It examined the extent to which internationally recognized phenomena and consequences of the COVID-19 virus pandemic were present in the study area and considered the nature of their impact on sustainability. The results of the semi-structured questionnaire were processed using descriptive statistics, t-test, and analysis of variance (ANOVA). Respondents contributed to the conception of possible solutions with their comments. The obtained differences in the answers resulted from different socio-demographic characteristics of the respondents, but also from the fact that the villages of Serbia differ in natural and social characteristics. Respondents’ responses are in favor of economic and sociodemographic sustainability, but they do not think in terms of environmental sustainability. The paper reveals several development opportunities, which complement each other and contribute to different methods for sustainability of rural villages in Serbia

Povratak u prošlost: bakreno doba u sjevernoj Hrvatskoj

Knjiga Povratak u prošlost. Bakreno doba u sjevernoj Hrvatskoj nastala je u sklopu istoimene izložbe postavljene u Arheološkom muzeju u Zagrebu u suradnji s Odsjekom za arheologiju Filozofskog fakulteta u Zagrebu i Arheološkim muzejom u Osijeku. Publikacija sadrži 16 tekstova koje pokrivaju različite bakrenodobne teme kroz razdoblje od približno 2000 godina – od načina života i organizacije naselja, izrade i upotrebe predmeta od različitih materijala, iskorištavanja različitih sirovina do zagrobnog života. Osim područja sjeverne Hrvatske u tekstovima je naglašena i međuovisnsot i komunikacija s ostalim dijelovima europskog kontinenta.Knjiga Povratak u prošlost. Bakreno doba u sjevernoj Hrvatskoj nastala je u sklopu istoimene izložbe postavljene u Arheološkom muzeju u Zagrebu u suradnji s Odsjekom za arheologiju Filozofskog fakulteta u Zagrebu i Arheološkim muzejom u Osijeku. Publikacija sadrži 16 tekstova koje pokrivaju različite bakrenodobne teme kroz razdoblje od približno 2000 godina – od načina života i organizacije naselja, izrade i upotrebe predmeta od različitih materijala, iskorištavanja različitih sirovina do zagrobnog života. Osim područja sjeverne Hrvatske u tekstovima je naglašena i međuovisnsot i komunikacija s ostalim dijelovima europskog kontinenta

Use of lactic acid bacteria in agricultural production

Bakterije mliječne kiseline uglavnom rastu u nutritivno bogatim sredinama. Pronalazimo ih u mliječnim proizvodima, fermentiranom mesu i ribi, grožđu, grožđanom moštu, vinu te pivu, a također u tjelesnim šupljinama ljudi i životinja. Imaju ulogu u očuvanju te fermentaciji hrane. Upotrebljavaju se kao starter kulture za dobivanje različitih fermentiranih proizvoda. Koriste se u proizvodnji mliječnih proizvoda i nekih sireva (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus, Leuconostoc, heterofermentativni Lactobacillus). Djelovanjem BMK se odvija proces mliječno – kisele fermentacije laktoze u mliječnu kiselinu te nastaju brojni međuprodukti i energija. Najpoznatiji fermentirani mliječni proizvodi su jogurt, kefir, kumis, acidofilno mlijeko i sir. Bakterije mliječne kiseline također sudjeluju u alkoholnoj fermentaciji (rodovi Lactobacillus, Leuconostoc, Pediococcus, Oenococcus i Weissella). Za dobivanje lakšeg i mekšeg okusa vina se vrši razgradnja jabučne kiseline u mliječnu kiselinu koju vrše BMK. Time utječu na kvalitetu vinaLactic acid bacteria mostly grow in the nutritionally rich environments. They are found in dairy products, fermented meat and fish, grapes, the grape must, wine and beer, also in body cavities of people and animals. They play a role in the preserving and fermentation of food. Are used as starter cultures for getting different fermented products. LAB are used in the manufacture of certain dairy products and some cheese (Streptococcus, Lactococcus, Pediococcus, some genus of Lactobacillus, Leuconostoc, heterofermentative Lactobacillus). With activity of LAB is happening the process of lactic acid fermentation lactose in lactic acid and generated numerous intermediates and energy. The most important fermented dairy products are yogurt, kefir, kumiss, acidophilus milk and cheese. Lactic acid bacteria also participate in alcoholic fermentation (genus of Lactobacillus, Leuconostoc, Pediococcus, Oenococcus and Weissella). To obtain easier and smoother taste of wine is made degradation of malic acid into lactic acid which is performed by LAB. Thereby affecting the quality of the wine

Use of lactic acid bacteria in agricultural production

Bakterije mliječne kiseline uglavnom rastu u nutritivno bogatim sredinama. Pronalazimo ih u mliječnim proizvodima, fermentiranom mesu i ribi, grožđu, grožđanom moštu, vinu te pivu, a također u tjelesnim šupljinama ljudi i životinja. Imaju ulogu u očuvanju te fermentaciji hrane. Upotrebljavaju se kao starter kulture za dobivanje različitih fermentiranih proizvoda. Koriste se u proizvodnji mliječnih proizvoda i nekih sireva (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus, Leuconostoc, heterofermentativni Lactobacillus). Djelovanjem BMK se odvija proces mliječno – kisele fermentacije laktoze u mliječnu kiselinu te nastaju brojni međuprodukti i energija. Najpoznatiji fermentirani mliječni proizvodi su jogurt, kefir, kumis, acidofilno mlijeko i sir. Bakterije mliječne kiseline također sudjeluju u alkoholnoj fermentaciji (rodovi Lactobacillus, Leuconostoc, Pediococcus, Oenococcus i Weissella). Za dobivanje lakšeg i mekšeg okusa vina se vrši razgradnja jabučne kiseline u mliječnu kiselinu koju vrše BMK. Time utječu na kvalitetu vinaLactic acid bacteria mostly grow in the nutritionally rich environments. They are found in dairy products, fermented meat and fish, grapes, the grape must, wine and beer, also in body cavities of people and animals. They play a role in the preserving and fermentation of food. Are used as starter cultures for getting different fermented products. LAB are used in the manufacture of certain dairy products and some cheese (Streptococcus, Lactococcus, Pediococcus, some genus of Lactobacillus, Leuconostoc, heterofermentative Lactobacillus). With activity of LAB is happening the process of lactic acid fermentation lactose in lactic acid and generated numerous intermediates and energy. The most important fermented dairy products are yogurt, kefir, kumiss, acidophilus milk and cheese. Lactic acid bacteria also participate in alcoholic fermentation (genus of Lactobacillus, Leuconostoc, Pediococcus, Oenococcus and Weissella). To obtain easier and smoother taste of wine is made degradation of malic acid into lactic acid which is performed by LAB. Thereby affecting the quality of the wine

A provenance investigation on Middle–Upper Paleolithic chipped chert tools from North Bosnia

Publication status: PublishedFunder: Cambridge Humanities Research GrantFunder: McBurney Laboratory, Department of ArchaeologyFunder: Isaac Newton Trust; doi: http://dx.doi.org/10.13039/501100004815AbstractThis study presents the results of a provenance study on Middle–Upper Paleolithic chert tools from North Bosnia. It is part of a larger geoarchaeological research dedicated to using interdisciplinary methodologies to collate and review the known Middle–Upper Paleolithic archaeological record of North Bosnia. Chert is a raw material commonly used in prehistory for tool crafting and this region is known to have abundant geological sources. However, there is a lack of detailed data, especially regarding the geochemical characteristics and composition of these sources. The Middle‐Upper Paleolithic lithic assemblages found in North Bosnia are dominated by chert and there is an untested theory suggesting the exploitation of local sources. The presented research uses macroscopic examination and laser ablation‐inductively coupled plasma mass spectrometry to distinguish the different chert varieties and identify groups with specific geochemical characteristics/signatures in the assemblages. The field‐ and lab‐based work suggests multiple sources but most importantly, presents strong evidence of chert tools having almost identical geochemical signatures with specific chert sources from North Bosnia. These are the first results confirming the exploitation of Indigenous chert sources and subsequently providing insights into hominan activity and raw‐material networks during the Middle–Upper Paleolithic in the region.</jats:p