Veckorevyn på papper och webb : en kvalitativ undersökning av tidskriften Veckorevyn och dess motsvarighet på nätet

Purpose/Aim: The aim is to examine the cooperation between the magazine Veckorevyn and its Internet based counterpart, veckorevyn.com. The purpose is also to see if veckorevyn.com is taking advantage of Internet and its possibilities. Material/Method: There are two qualitative methods used for this study: interviews and a three-pieced content analysis. The material analyzed is the magazine Veckorevyn (number 25/2008) and the website www.veckorevyn.com during a two week period. Main results: The study shows that Veckorevyn and veckorevyn.com have several differences, but also some similarities. The result is not unexpected, since we are dealing with two different types of media. There seems to be some cooperation, though on the web it is not very visible. According to the producers of Veckorevyn the magazine and the website are sister publications. Veckorevyn.com is using several of the opportunities that the Internet brings, but some improvements could be done. For example by increasing the level of interactivity and by using functions like text archives better

Veckorevyn på papper och webb : en kvalitativ undersökning av tidskriften Veckorevyn och dess motsvarighet på nätet

Purpose/Aim: The aim is to examine the cooperation between the magazine Veckorevyn and its Internet based counterpart, veckorevyn.com. The purpose is also to see if veckorevyn.com is taking advantage of Internet and its possibilities. Material/Method: There are two qualitative methods used for this study: interviews and a three-pieced content analysis. The material analyzed is the magazine Veckorevyn (number 25/2008) and the website www.veckorevyn.com during a two week period. Main results: The study shows that Veckorevyn and veckorevyn.com have several differences, but also some similarities. The result is not unexpected, since we are dealing with two different types of media. There seems to be some cooperation, though on the web it is not very visible. According to the producers of Veckorevyn the magazine and the website are sister publications. Veckorevyn.com is using several of the opportunities that the Internet brings, but some improvements could be done. For example by increasing the level of interactivity and by using functions like text archives better

Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR

The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L.) using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748) during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH) of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive

Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate

The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P lt 0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P lt 0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics

Whey as a raw material for the production of functional beverages

One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.Surutka koja nastaje u procesima proizvodnje sira i kazeina, predstavlja jedan od nedovoljno iskorišćenih sporednih proizvoda prehrambene industrije u Srbiji. Usled neiskorišćavanja, surutka postaje veoma veliki zagađivač, što je u potpunosti u neskladu sa potencijalima koje kao sirovina poseduje. Sa druge strane, savremeni tempo i način života, kao i sve zagađenije životno okruženje nameću potrebu proizvodnje prehrambenih proizvoda koji bi pomogli ljudskom organizmu u borbi protiv štetnih agenasa kojima je svakodnevno izložen. Jedno od efikasnijih rešenja je proizvodnja fermentisanih funkcionalnih napitaka na bazi surutke, koji ovaj cilj ostvaruju na prirodan i jednostavan način. Uzimajući u obzir prilično neiskorišćen potencijal surutke kao sirovine i sve izraženiju nestašicu hrane na svetskom tržištu, ovo istraživanje usmereno je na analizu mogućnosti proizvodnje funkcionalnih napitaka na bazi surutke zadovoljavajućih senzornih svojstava sa ciljem da se ukaže na atraktivnost suruke kao sirovine u prehrambenoj industriji

Association of gene variants in TLR4 and IL-6 genes with Perthes disease

Uvod Pertesova bolest je idiopatska avaskularna osteonekroza proksimalne epifize femura koja se javlja kod dece. Etiologija ove bolesti je nepoznata. Tokom razvoja Pertesove bolesti zastupljen je proces zapaljenja, za koji je pokazano da utiče na remodelovanje koštanog tkiva. Cilj rada S obzirom na to da genetički faktori koji utiču na proces zapaljenja dosad nisu ispitivani kod Pertesove bolesti, cilj ovog istraživanja je bio da se utvrdi povezanost učestalosti varijanti u genima koji učestvuju u inflamatornom odgovoru, TLR4 (engl. toll-like receptor 4) i IL-6 (interleukin 6), i ove bolesti. Metode rada Ispitano je 37 dece s Pertesovom bolešću i 50 zdravih osoba. Metodom PCR-RFLP određeni su polimorfizmi medijatora zapaljenja TLR4 (Asp299Gly, Thr399Ile) i IL-6 (G-174C, G-597A). Rezultati Pokazano je da su polimorfizmi IL-6 G-174C i G-597A u našem ispitivanju bili u potpunoj gametskoj neravnoteži vezanosti. U kontrolnoj grupi je bilo statistički značajno više nosilaca heterozigotnog genotipa IL-6 G-174C/G-597A u poređenju sa grupom ispitanika s Pertesovom bolešću (p=0,047; OR=2,49; 95% CI=1,00-6,21). Takođe, grupa bolesnika nije bila u Hardi- Vajnbergovoj ravnoteži za polimorfizme IL-6 G-174C/G-597A. Nije primećena statistički značajna razlika u raspodeli genotipova za polimorfizme analizirane u TLR4 genu. Raspodela genotipova među grupama bolesnika formiranih na osnovu uzrasta kada se bolest pojavila nije pokazala statistički značajnu povezanost s analiziranim polimorfizmima. Zaključak Naše istraživanje je pokazalo da su nosioci heterozigotnog genotipa za IL-6 G-174C/G-597A polimorfizme bili značajno češći u kontrolnoj grupi nego u grupi dece obolele od Pertesove bolesti. Na osnovu toga zaključili smo da je kod dece koja su nosioci heterozigotnog genotipa za ove polimorfizme manja verovatnoća za razvoj Pertesove bolesti nego kod nosilaca oba homozigotna genotipa.Introduction Perthes disease is idiopathic avascular osteonecrosis of the hip in children, with unknown etiology. Inflammation is present during development of Perthes disease and it is known that this process influences bone remodeling. Objective Since genetic studies related to inflammation have not been performed in Perthes disease so far, the aim of this study was to analyze the association of frequencies of genetic variants of immune response genes, toll-like receptor 4 (TLR4) and interleukin-6 (IL-6), with this disease. Methods The study cohort consisted of 37 patients with Perthes disease and 50 healthy controls. Polymorphisms of well described inflammatory mediators: TLR4 (Asp299Gly, Thr399Ile) and IL-6 (G-174C, G- 597A) were determined by polymerase chain reaction restriction fragment length polymorphism method. Results IL-6 G-174C and G-597A polymorphisms were in complete linkage disequilibrium. A statistically significant increase of heterozygote subjects for IL-6 G-174C/G-597A was found in controls in comparison to Perthes patient group (p=0.047, OR=2.49, 95% CI=1.00-6.21). Also, the patient group for IL-6 G-174C/G- 597A polymorphisms was not in Hardy-Weinberg equilibrium. No statistically significant differences were found between patient and control groups for TLR4 analyzed polymorphisms. A stratified analysis by the age at disease onset also did not reveal any significant difference for all analyzed polymorphisms. Conclusion Our study revealed that heterozygote subjects for the IL-6 G-174C/G-597A polymorphisms were significantly overrepresented in the control group than in the Perthes patient group. Consequently, we concluded that children who are heterozygous for these polymorphisms have a lower chance of developing Perthes disease than carriers of both homozygote genotypes