Contamination of Betula verrucosa Ehrh. pollen by microorganisms, mycotoxins and heavy metals

Pollen samples of silver birch from Ukraine and Slovakia were investigated in order to estimate their contamination with heavy metals (Cd, Pb, Hg, Cr, As, Ni, Se, Co), representatives of the Enterobacteriaceae family, mesophilic aerobic bacteria, fungi and mycotoxins. The study is focused on the comparative analysis among pollen samples when complex of biotic, abiotic and anthropogenic factors in different places of growth affect. The obtained results are compared to the existing requirements. It is established excess of limits on the content of cadmium, lead, chromium, the concentrations of enterobacteria and mesophilic aerobic bacteria in some samples of birch pollen. The Tukey test was used to determine the differences between the means at a level of P < 0.05. Also in this work, the steps from collection to storage of wind-pollinated pollen were analyzed

Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was tested by ABTS and phosphomolybdenum method, the total content of phytochemicals (polyphenols, flavonoids, and phenolic acids) was measured by colorimetric methods. The major phenolic acids, flavonoids, and methylxanthines were detected by high performance liquid chromatography (HPLC). Candida krusei, Sphingomonas melonis, Sphingomonas aquatilis, Brevibacillus centrosporus, and Gluconobacter oxydans were the most abundant microorganisms. Antioxidant activity of kombucha tested by ABTS and phosphomolybdenum method was 1.16 mg TEAC/ml and 2.04 mg TEAC/ml, respectively, which values were higher than in black tea 0.67 and 0.81 mg TEAC/ml, respectively. Also, content of total polyphenols (0.42 mg GAE/ ml), flavonoids (0.13 mg QE/ml), and phenolic acids (0.19 mg CAE/ml) was higher in kombucha than in black tea (0.18 mg GAE/ml; 0.02 mg QE/ml; 0.05 mg CAE/ml, respectively). Gallic, chlorogenic, syringic, and protocatechuic acids, and rutin and vitexin from flavonoids were dominant in kombucha beverage detected by HPLC. Strong difference in caffeine contents, 217.81 µg ml−1 (black tea) and 100.72 µg ml−1 (kombucha beverage), was observed. The amounts of theobromine were similar in black tea and kombucha, but theophylline was detected only in black tea in trace amount (0.52 µg ml−1)

Antioxidant (antiradical) and antimicrobial (antifungal) efects of Slovak Tokaj wines

Fourteen quality wines from Tokaj area of Slovakia were analysed for their antioxidant and antimicrobial activity. All Tokaj wines showed very good antiradical effect (against DPPH radical), more than 50%, Tokaj essence (75.72%) and Tokaj 6 puttony (72.7–78%) showed the best antiradical activity. Antioxidative (antiradical) effect of wines expressed in % inhibition ranged from 57.61 to 78.00. The year of grape cultivation and botrytization of grape showed important influence on antioxidant status of wines. The antimicrobial (antifungal) activity of Tokaj wines against fungi Alternaria infectoria, Scopulariopsis brevicaulis, Trichophyton ajelloi and yeast Saccharomyces cerevisiae was studied using the agar well diffusion method as well.The inhibition zones at Alternaria infectoria strains varied from 15.50±1.87 mm at Tokaj grade wine variety Furmint to 20.33±2.07 mm at Tokaj wine 6 puttony and 20.33±3.78 mm in the Tokaj Lipovina dry. The inhibition zones at Scopulariopsis brevicaulis strains varied from 17.33±3.01 mm, in the Tokaj wine Furmint dry to 24.67±7.89 mm in the Tokaj wine 4 puttony. At Trichophyton ajelloi strains inhibition varied from 21.33±4.50 mm in the Tokaj wine Furmint dry to 32.67±4.72 mm in the Tokaj wine spontaneous dry. The inhibition zones at Saccharomyces cerevisiae strains varied from 4.40±1.34 mm in the Tokaj grade wine variety Furmint to 8.17±1.72 mm in the Tokaj wine Furmint dry

COMPARISON OF ANTIBIOTIC RESISTANCE BETWEEN ECOLOGICAL AND CONVENTIONAL BREEDING IN ENTEROBACTERIACEAE GENERA ISOLATED FROM MILK AND MILK PRODUCTS

Abstract HLEBA, L., KAČÁNIOVÁ, M., KLUZ, M., MELLEN, M.: Comparison of antibiotic resistance between ecological and conventional breeding in Enterobacteriaceae genera isolated from milk and milk products. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 1, pp. 129-136 The aim of this study was to determine and compare antibiotic resistance of Enterobacteriaceae genera isolated from milk and milk products like cheese, bryndza, srvátka and parenica from ecological and conventional breeding from diff erent regions of Slovakia. Distance between breedings was about 20 km. In the both breeding were not used antibiotics. The Enterobacteriaceae isolates were tested for susceptibility to three antibiotics ampicillin (AMP), nalixid acid (NA 30) and chloramphenicol (C 30). In our study, we determined that the highest resistance of Enterobacteriaceae strains was to ampicillin (100 %) in conventional breeding. The higher resistance in conventional breeding is probably due to greater anthropogenic infl uences. In ecological breeding we determined 84.61% resistance to ampicillin. The highest susceptibility was to chloramphenicol and nalixid acid (100 %) in conventional breeding. In the ecological breeding resistance to chloramphenicol was 15.38 % and resistance to nalixid acid 7.69 % from all tested isolates. Conversely, higher resistance to chloramphenicol and nalixid acid in the ecological breeding may be due to the persistence of resistant genes in environment. The lowest resistance to chloramphenicol and nalixid acid in conventional breeding may be due to the prohibition of the use of antibiotics as growth promoters. From this genera, we identifi ed Klebsiella oxytoca, Serratia odorifera bv.1, Serratia odorifera bv. 2, Citrobacter braakii and Escherichia coli from conventional breeding which were resistant to ampicillin and isolated from cheese, bryndza and parenica. In the ecological breeding we identifi ed this strains: Raoultella ornithinolytica resistant to ampicillin, Serratia rubidaea, which was resistant to all of used antibiotics and this strains were isolated from milk samples and Klebsiella pneumoniae, Escherichia coli, Klebsiella oxytoca which were resistant to ampicillin and were isolated from cheese samples. The results show that the bacteria can transfer resistance genes to others bacteria, for example to pathogens too. Also that resistant bacteria and their resistant genes survive in the environment and transfer to others animals and products thereof. antibiotic resistance, Enterobacteriaceae, milk and milk products, ecological and conventional breedin

The impact of the cucumber fruit preparation on their mechanical properties and microbial status of the souring brine during souring procedure

Mechanical damage occurring during harvest, transportation or on various stages of processing of fruit and vegetables (in particular ground cucumbers) may lead to spoiling and disqualification of final products. Therefore investigations have been conducted to determine the cucumber’s resistance to mechanical damage and possible water loss in the raw material, as well as to enable the selection of best cucumber varieties suitable for processing. The goal of the conducted research was the determination of the impact of the cucumber variety, ozonation and the composition of the brine with the addition of probiotic bacteria on the mechanical properties and the microbial status of the final product. Mechanical properties were determined using a Zwick/ Roell Z010 machine and the data on the microorganisms were collected using Trypicase soy agar and MALDI TOF MS Biotyper. Other bacteria were detected using Man, Rogosa, and Sharpe agar media. The results indicate that a pre-ozonation or the addition of the probiotic both have a positive impact on the mechanical properties of the investigated product after the souring procedure. It was concluded the impact of both procedures on the puncture strength of final product was dependent on fruit variety

Mikrobiologiczna jakość mięsa Anas platyrhynchos i Fulica atra

The aim of our experiment was monitoring of the microbiological ąuality of the Anas platyrhynchos and the Fulica atra meat after the slaughter and seven days of maturing process. We followed total count of microorganisms, number of coliforms bacteria and number of mesophilic anaerobic sporulating microorganisms. The evaluation of microorganisms was done by Codex Alimentarius SR. We noticed that the count of coliform bacteria was negative after slaughter in both experimental groups. The count of mesophilic anaerobic sporulating bacteria in the meat of the wild ducks ranged from 1.78-2.12 log cfu o g-1 and in the meat of the fulicas was found from 4.98 to 5.95 log cfu o g-1. From the statistical point of view it was a high signifi-cant difference (p 0.05). The count of mesophilic anaerobic sporulating microorganisms in the wild duck mature meat samples varied from 1.95-2.24 log cfu o g-1 and in the maturę meat of the fulicas ranged from 5.00 to 6.00 log cfu o g-1 The significant differences between the meat samples of the wild ducks and the fulicas were determined (p < 0.001). The total count of microorganisms in the mature meat samples of the wild ducks ranged from 1.18-2.24 log cfu o g-1, ie on average 1.99 log cfu o g-1. Higher values were detected in the maturę meat samples of the fulicas. The values varied from 5.24-6.30 log cfu o g-1, ie on average 5.69 log cfu o g-1. The comparison of meat samples of both experimental animals showed high significant differences (p< 0.001).Celem badań był monitoring mikrobiologicznej jakości mięsa z Anas platyrhynchos i Fulica atra bezpośrednio po uboju oraz po 7 dniach dojrzewania. Oznaczono całkowitą liczebność mikroorganizmów, liczebność bakterii Coli oraz liczebność mezofilowych anaerobowych mikroorganizmów sporulujących. Nie stwierdzono obecności bakterii Coli bezpośrednio po uboju. Liczebność mezofilowych anaerobowych mikroorganizmów sporulujących w mięsie Anas platyrhynchos wynosiła 1,78-2,12 log cfu o g-1. Liczebność tych organizmów w mięsie Fulica atra wynosiła 4,98-5,95 log cfu o g-1. Różnice między badanym mięsem były statystycznie istotne (p < 0,001). Całkowita liczebność mikroorganizmów w mięsie Fulica atra wynosiła 5,18 do 6,25 log cfu - g-1. Parametr ten wykazał wartość zerową w mięsie Anas platyrhynchos. Różnice między badanym mięsem pod względem całkowitej zawartości mikroorganizmów były statystycznie istotne (p < 0,001). Liczebność bakterii Coli w dojrzałym mięsie Anas platyrhynchos wynosiła 1,12-1,73 log cfu o g-1. Różnice między mięsem Anas platyrhynchos i Fulica atra pod względem tego parametru nie były istotne statystycznie (p < 0,05). Liczebność mezofilowych anaerobowych mikroorganizmów sporulujących w dojrzałym mięsie Anas platyrhynchos wynosiła 1,95-2,24 log cfu o g-1, a w dojrzałym mięsie Fulica atra 5,00-6,00 log cfu o g-1. Różnice te były statystycznie istotne (p < 0,001). Całkowita liczebność mikroorganizmów w próbkach dojrzałego mięsa Anas platyrhynchos wynosiła 1,18-2,24 log cfu o g-l (średnio 1,99 log cfu o g-1). Większą liczebność mikroorganizmów stwierdzono w dojrzałym mięsie Fulica atra, gdzie mieściła się ona w granicach 5,24-6,30 log cfu o g-1 (średnio 5,69 log cfu o g-1). Porównanie dojrzałego mięsa obu gatunków pod względem tego parametru wykazało statystycznie istotne różnice (p < 0,001)

Identification of Ovine-Associated Staphylococci by MALDI-TOF Mass Spectrometry

The objective of this study was to use matrix-assisted laser desorption ionisation–time of flight mass spectrometry (MALDI-TOF MS) for the identification of ovine-associated staphylococci. Presumptive Staphylococcus isolates were recovered from ovine udder surface (US), individual raw milk, bulk tank milk, and cheese samples and were characterised by conventional phenotypic methods. A total of 69 bacterial isolates were further confirmed by MALDI-TOF MS. Forty-two (60.9%) of 69 isolates were successfully identified on genus and species level. Two thirds (n=28) of the 42 identified isolates were shown to be Staphylococcus spp. These 28 staphylococcal isolates formed two clusters, one consisting of 22 Staphylococcus aureus strains and the other composed of 6 non-aureus staphylococci, including S. simulans (n=3), S. auricularis, S. equorum, and S. haemolyticus. MALDI-TOF MS has proven to be a reliable tool for the identification of staphylococci from raw sheep’s milk, especially bulk tank milk; however, currently it appears to be less useful for the identification of bacterial isolates originating from ovine US samples. This is the first study to evaluate the applicability of MALDI-TOF MS for identification of Staphylococcus spp. in ovine raw milk, cheese, and US samples in Hungary

Skład mikroflory, składniki odżywcze i aktywność antyoksydacyjna w pyłku pszczelim pochodzącym z Brassica napus subsp. napus L. używanym w żywieniu ludzi

An aim of this work was to characterize microbial properties, a nutritional composition and an antioxidant activity of Brassica napus subsp. napus L. bee pollen sample, which can be possibly used in human nutrition. A piąte diluting method was applied for quantitative cfu (colony forming units) counts determination. The mean number of mesophilic aerobic sporulating microorganisms ranged 3.78-4.56 log cfu o g-1, the number of mesophilc anaerobes sporulating microorganisms ranged 2.54-4.63 log cfu o g-1, the number of coliforms bacteria 0-3.74 log cfu o g-1and the cells number of Escherichia coli 0-3.71 log cfu o g-1. The mean number of microscopic fungi ranged from 2.48 to 4.20 log cfu o g-1. The antioxidant activity of bee pollen ranged from l .25 to l .93 1/I0 (in case of the freeze-dried and frozen bee pollen, respectively). The highest total flavonoids content (128.33 mg o kg-1) was occurred in the frozen pollen. The highest value of the flavonoid kaempferol achieved in the dried bee pollen, whereas the freeze-dried form contains the most of other three flavonoids (ąuercetin, luteolin, apigenin). The sum of proteins (average 251.13 š 33.06 g o kg-1) decreased in the order: freeze-dried > dried > frozen bee pollen. The freeze-dried form of pollen was characterized with the highest value of the calcium concentration, and the frozen treatment with the Iowest content (2040 mg o kg-1 versus 1800 mg o kg-1). The zinc was presented in amount 36.97 š 4.15 mg o kg-1. The most of the zinc was contained in the freeze-dried pollen.Celem pracy była charakterystyka mikroflory, składników odżywczych i aktywności antyoksy-dacyjnej w pyłku pszczelim wyprodukowanym z Brassica napus subsp. napus L. Oznaczono wskaźnik cfu (jednostki tworzenia kolonii). Średnia liczebność mezofilowych aerobowych sporulujących mikroorganizmów wynosiła 3,78-4,56 log cfu o g-l. Liczebność mezofilowych anaerobowych sporulujących mikroorganizmów wynosiła 2.54-4.63 log cfu o g-1. Liczebność bakterii coli wynosiła 0-3,74 log cfu o g-1. Średnia liczebność grzybów wynosiła 2.48 do 4.20 log cfu o g-1. Aktywność antyoksydacyjna w pyłku pszczelim wynosiła 1,25-1,93 I/I0 (odpowiednio dla pyłku liofilizowanego oraz pyłku zamrażanego). Największa całkowita zawartość flawonoidów (128,33 mg o kg-1) występowała w pyłku zamrażanym. Największa zawartość flawonoidu kemferolu występowała w suszonym pyłku pszczelim, natomiast pyłek liofilizowany zawierał największe ilości pozostałych flawonoidów (kwercetyny, luteoliny, apigeniny). Sumaryczna zawartość białka (średnia 251,13 š 33,06 g o kg-1) zmniejszała się w kolejności: pyłek liofilizowany > suszony > zamrażany. Liofilizowana postać pyłku charakteryzowała się największą zawartością wapnia (2040 mg o kg-1), natomiast najmniejszą zawartość wapnia stwierdzono w pyłku zamrażanym (1800 mg o kg-1). Zawartość cynku w badanym pyłku wynosiła 36,97 š4,15 mg o kg-1. Najwięcej cynku znajdowało się pyłku liofilizowanym