Učešće sadržaja proteina dobijenih od svinjskih kožica u barenim kobasicama proizvedenim od svinjskog mesa

The aim of our study was to determine the participation of protein content received from pork skins in cooked pork sausage and their economic cost-effectiveness. Taken were frozen pork skins from Macedonian origin. Tested were chemical and microbiological composition of pork skins and emulsion before and after cuterring. First, the pork skins are thawed and 24 hours immersed in a solution of the acid, then washed with water and well drained. Emulsion of skins are prepared in that manner: 20 kg skins + 20 kg water (ice) + 200 g soy proteins. Approximately, 20% of the emulsion of skins were been installed in seven different batches of cooked pork sausage, in which after the heat treatment is determined by the chemical and microbiological composition. With chemical analysis we found, the amount of protein in the pork skin several lower of emulsions of the skin, while the quantity of protein in cooked pork sausage in the range of 12.20 to 14.82 %. With microbiological analysis we not found bacteria of the genus Clostridium, Staphylocoscus, Proteus, Escherichia in the skin and emulsion of skins and cooked pork sausages. The total number of bacteria (Bacillus) is increased after cuttering in the emulsion of skins (2.90 log CFU/g) in comparisons with pork skins (2.44 log CFU/g), while the finished product after thermal treatment of the total number of bacteria in the border from 1.30 to 1.69 log CFU/g.Cilj našeg istrażivanja bio je da se utvrdi učešče sadrżaja proteina dobijenih od svinjskih kożica u barenim kobasicama proizvedenim od svinjskog mesa i ekonomska isplatlivost njihove primene. Uzete su zamrznute svinjske kożice makedonskog porekla i ispitan je hemijski i mikrobiološki sastav svinjskih kożica i emulzije od kożica, pre i nakon kuterovanja. Prvo su svinjske kożice odmrznute i 24 časa potopljene u rastvor kiselina, potom isprane vodom i isceđene. Emulzija od kożica je pripremljena u odnosu: 20 kg svinske kožice + 20 kg vode (leda) + 200 g proteina od soje. Pribliżno, 20% od emulzija kożice je bilo ugraðeno u sedam različitih šarżi barene svinjske kobasice, kojoj je nakon termičke obrade određivan hemijski i mikrobiološki sastav. Hemijskom analizom utvrdili smo da je sadržaj proteina u svinskoj kożici nekoliko puta niżi od sadržaja proteina u emulziji kożice, dok je sadržaj proteina u barenoj svinjskoj kobasici u opsegu od 12,20 do 14,82%. Mikrobiološkom analizom nismo utvrdili bakterije iz roda Clostridium, Staphylocoñcus, Proteus, Escherichia u kożicama, emulziji od kożica i u barenoj svinjskoj kobasici. Ukupan broj bakterija (Bacillus) je uvećan posle kuterovanja u emulziji od kożica (2,90 log CFU/g) u poređenju sa svinjskim kożicama (2,44 log CFU/g) dok je u gotovom proizvodu posle termičke obrade ukupan broj bakterija u granici od 1,30 do 1,69 log CFU/g

Ispitivanje potencijalnog probiotika – Lactobacillus Plantarum soj L6 izolovanog iz "Karlovske kobasice"

The use of probiotic starter cultures in the production of crude - of dried meat products are topical scientific and practical interest for research in the meat industry. The aim of this study was to investigate the strain Lactobacillus plantarum (L6) isolated from "Karlovska sausage" with potential probiotic properties. It was found that the L6 strain possesses a potential probiotic properties. This is evidenced by an ability of this strain to survive in acidic environments and in the presence of 0.15% and 0.30% bile salts to form a biofilm on polypropylene surfaces, thereby demonstrating the ability of adhesion to the intestinal epithelial cells, Examined L. plantarum strain L6 can effectively serve as an antimicrobial barrier to the development of pathogenic bacteria in the production of dried raw meat products.Upotreba probiotskih starter kultura u proizvodnji sirovih - sušenih proizvoda od mesa predstavlja aktuelan naučni i praktični interes za istraživanje u industriji mesa. Cilj ove studije je da se ispitaju potencijalna probiotska svojstva soja Lactobacillus plantarum (L6), izolovanog iz "Karlovske kobasice". Utvrđeno je da soj L6 poseduje potencijalna probiotska svojstva, što je potvrđeno sposobnošću ovog soja da opstane u kiselim sredinama, kao i da u prisustvu 0,15% i 0,30% žučnih soli formira biofilm na polipropilenskim površinama. Utvrđena je sposobnost za adheziju na crevne epitelne ćelije. Ispitivani L. plantarum L6 soj može efektivno da posluži kao antimikrobna prepreka za razvoj patogenih bakterija u proizvodnji sirovo sušenih mesnih proizvoda

Funkcionalne osobine sojeva bakterija mlečne kiseline i mikrokoka u sredini sličnoj mesnoj masi sirovih kobasica kao modelu

In this study we investigated the potential probiotic properties of Lactobacillus plantarum L 24 - 2, Lactococcus lactis biovar diacetylactis N 237 and strain Micrococcus sp. It has been found that microbial species exhibited the ability to survive under conditions of high concentrations of bile salts (2.0%) and low pH (2.0). This ability varies for different types, but they will remain until the end of experiments zivotosposobne. This, together with the antimicrobial activity projavljenoj them makes them suitable for the new composition uklucivane the starter culture, which can be effectively used as an antimicrobial barrier to the development of pathogenic bacteria in the manufacture of a crude - product of dried meat.U ovom radu su ispitivana potencijalna probiotska svojstva bakterija Lactobacillus Plantarum soj L 24 - 2, Lactococcus lactis biovar diacetilactis soj N 237 i Micrococcus sp. Utvrđeno je da mikrobne vrste pokazuju sposobnost za preživljavanje pod uslovima visoke koncentracije žučnih soli (2,0%) i niskog pH (2.0). Ova sposobnost varira kod različitih ispitivanih bakterija, ali sve one ostaju životno sposobne do kraja eksperimenata. Ovo, zajedno sa dokazanom antimikrobnom aktivnošću čini ih pogodnim za uključivane u sastav novih starter kultura, koje mogu efikasno poslužiti kao antimikrobna barijera za razvoj patogenih bakterija u proizvodnji sirovih - sušenih proizvoda od mesa

SelenoDB 1.0 : a database of selenoprotein genes, proteins and SECIS elements

Selenoproteins are a diverse group of proteins usually misidentified and misannotated in sequence databases. The presence of an in-frame UGA (stop) codon in the coding sequence of selenoprotein genes precludes their identification and correct annotation. The in-frame UGA codons are recoded to cotranslationally incorporate selenocysteine, a rare selenium-containing amino acid. The development of ad hoc experimental and, more recently, computational approaches have allowed the efficient identification and characterization of the selenoproteomes of a growing number of species. Today, dozens of selenoprotein families have been described and more are being discovered in recently sequenced species, but the correct genomic annotation is not available for the majority of these genes. SelenoDB is a long-term project that aims to provide, through the collaborative effort of experimental and computational researchers, automatic and manually curated annotations of selenoprotein genes, proteins and SECIS elements. Version 1.0 of the database includes an initial set of eukaryotic genomic annotations, with special emphasis on the human selenoproteome, for immediate inspection by selenium researchers or incorporation into more general databases. SelenoDB is freely available at http://www.selenodb.org

Relaxation of Selective Constraints Causes Independent Selenoprotein Extinction in Insect Genomes

BACKGROUND: Selenoproteins are a diverse family of proteins notable for the presence of the 21st amino acid, selenocysteine. Until very recently, all metazoan genomes investigated encoded selenoproteins, and these proteins had therefore been believed to be essential for animal life. Challenging this assumption, recent comparative analyses of insect genomes have revealed that some insect genomes appear to have lost selenoprotein genes. METHODOLOGY/PRINCIPAL FINDINGS: In this paper we investigate in detail the fate of selenoproteins, and that of selenoprotein factors, in all available arthropod genomes. We use a variety of in silico comparative genomics approaches to look for known selenoprotein genes and factors involved in selenoprotein biosynthesis. We have found that five insect species have completely lost the ability to encode selenoproteins and that selenoprotein loss in these species, although so far confined to the Endopterygota infraclass, cannot be attributed to a single evolutionary event, but rather to multiple, independent events. Loss of selenoproteins and selenoprotein factors is usually coupled to the deletion of the entire no-longer functional genomic region, rather than to sequence degradation and consequent pseudogenisation. Such dynamics of gene extinction are consistent with the high rate of genome rearrangements observed in Drosophila. We have also found that, while many selenoprotein factors are concomitantly lost with the selenoproteins, others are present and conserved in all investigated genomes, irrespective of whether they code for selenoproteins or not, suggesting that they are involved in additional, non-selenoprotein related functions. CONCLUSIONS/SIGNIFICANCE: Selenoproteins have been independently lost in several insect species, possibly as a consequence of the relaxation in insects of the selective constraints acting across metazoans to maintain selenoproteins. The dispensability of selenoproteins in insects may be related to the fundamental differences in antioxidant defense between these animals and other metazoans.The work described here is funded by grants from the Spanish Ministery of Education and Science and from the BioSapiens European Network of Excellence to RG. CEC is reciepient of a pre-doctoral fellowship from the Spanish Ministery of Education and Science

Impact of Live Weight on the Quality of Pigs Halves and Meat of the Large White Breed

The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M.longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat. Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between the analyzed groups of pigs

Antibacterial activity of Ethyl Acetate extract from Sideritis montana L.Species

Antibacterial activity of Sideritis montana L. was detennined for ethyl acetate extract from whole plant. Sideritis montana L. (Lamiaceae) is the annual species with low branched trunk, up to 40 cm high. Inhabits sand arid meadows and rocky in the Europe and the Mediterranean. Sideritis montana was collected in July 2008, from the region of Suva Planina Mt. in eastern Serbia. Antimicrobial activity of extract was tested by microdilution method and minimum inhibitory (MIC) and microbicidal concentrations (MBC) were determined. The tested extracts showed significant antibacterial activity against species of the genus Bacillus (MlC 0.625 mg/ml, MBC 1.25 mg/ml) and Staphylococcus aureus (MIC 1.25 mg/ml, MBC 5 mg/ml) while showed moderate and limited antibacterial activity against pathogenic Escherichia coli, Pseudomonas aeruginosa, Enterococus faecalis, Proteus mirabilis and Salmonella enterica