Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese

Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling conditions. The bacterial isolation was performed using standard methods and the isolates of LAB were identified down to the species level using a Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Out of 140 tested isolates 105 had the ability to produce bacteriocins. The large number of bacteriocin producers demonstrates the great assertiveness of the natural LAB microbiota over potentially existing pathogens. Thus, the ability of bacteriocin production by LAB isolated from Rugova cheese can be taken as a measure of quality and safety of this traditional product

Synthesis of Some New Heteroarylamino-3-Nitro-2H-[1]-Benzopyran-2-ones and their Antibacterial Activity

Novel derivatives of benzopyran-2-ones are synthesized by catalytic condensation reaction. 4-(3-Hydroxy-2-pyridinylamino)- 3-nitro-2H-[1]-benzopyran-2-one  4a,  4-(4-methyl-3-nitro-2-pyridinylamino)-3-nitro-2H-[1]-benzopyran-2-one,  4b  and 4-(pyrimidinylamono)-3-nitro-2H-[1]-benzopyran-2-ones  4(c, d) are synthesized by condensation of 4-Chlor-3-nitro-2H-[1]-benzopyran-2-one  2   and corresponding heteroarylamines  3(a-d ) under reflux reaction conditions. Alkali hydrolysis of  4(a-d ) afforded the 2-hydroxy-ω -nitroacetophenone  5. Structural characterization of the synthesized products is done on the basis of spectrometric data. Antibacterial activity of the compounds 4(a-d) against S. aureus, E. coli and Klebsiella was examined by measuring the inhibition zones around the disks marked with the corresponding product solutions in N,N-DMF concentration 2 mg/mL , 4 mg/mL and 6 mg/mL. Compounds 4a and 4c  have shown significant antibacterial activity against S. aureus, compounds 4b and 4d exhibited significant activity  against E. coli whereas compound 4d was more active against Klebsiella

Determining the Physico-Chemical and Microbiological Parameters of the Water Quality in the Batllava Lake, Kosovo

The purpose of this study was to determine the quality of water in lake Batllava, through which, a part of the population of the Pristina region is supplied with drinkable water. Lake Batlava is a lake built in the 1970s. This lake is located in the village of Batlava in the municipality of Podujeva. The supply of this lake with water is made from the Brvenica river. Monitoring was finished during the period from December 2020 to May 2021. The sample were taken in three championic places: at the entrance of the lake, in the middle and in the spill, on two levels, in the surface and at depth of 30 cm. The analyzed microbiological parameters are: total coliforms, fecal coliforms, fecal streptococci and aerobic mesophilic bacteria. The physical-chemical parameters are: dissolved oxygen, saturation with O2, water temperature, pH value, electrical conductivity, total soluble matter, total suspended matter, turbidity, chemical demand for oxygen, biochemical demand for oxygen, total organic carbon, nitrate, total solidity of calcium, magnesium, ammonia ion, chloride, sulphates, fluurite, M-alkalines, bicarbonates and heavy metals, such as: Fe, Pb, Mn, Cu, Cd. The results showed that most physical-chemical and microbiological parameters are within the limit allowed by the WHO and EPA, except in some cases where during the precipitation season there have been several overruns and for this reason, it is recommended to take monthly monitoring of the water of Lake Batllava to achieve a real assessment

Microbiological and physicochemical analysis of traditional Rugova cheese

The aim of this study was the evaluation of microbial and physicochemial parameters during production and maturation of traditional Rugova cheese. Samples were collected from different points of Rugova region and transported to the laboratory under constant cooling conditions. The average number of total mesophilic bacteria was 5.1 x 10 8 cfu/ml in milk and 2.4 x 10 8 cfu/gr in maturated cheese. The number of lactic acid bacteria in milk and cheese were 3.5 x 10 6 cfu/ml, respectively 1.7 x 10 8 cfu/gr. All physicochemical parameters in milk and cheese have been within the allowed values for milk and cheese and in accordance with the standards used by the Institute of Public Health of Kosovo