Hlapljivi organski spojevi u mlijeku dobivenom prirodnom fermentacijom i fermentacijom s pomoću pojedinačnih ili mješovitih kultura kvasaca i mliječno-kiselih bakterija

The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. colliculosa 41, S. dairenensis 32, and Dekkera bruxellensis 43, and were coded Y1 to Y9, respectively. The LAB strains used were Lactococcus lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261, Lactobacillus paracasei Lb11, and L. lactis subsp. lactis biovar. diacetylactis C1, and were coded B1 to B4, respectively. Some of the volatile organic compounds found in amasi were acetaldehyde, ethanol, acetone, 2-methyl propanal, 2-methyl-1-propanol and 3-methyl-1-butanol. However, the levels of volatile organic compounds in the naturally fermented milk (NFM) samples varied from one sample to another, with acetaldehyde ranging from 0.1–18.4 ppm, 3-methyl butanal from <0.1–0.47 ppm and ethanol from 39.3–656 ppm. The LAB/C. kefyr 23 (B/Y1) co-cultures produced significantly (p<0.05) higher levels of acetaldehyde and ethanol than the levels found in the NFM. The acetaldehyde levels in the B/Y1 samples ranged from 26.7–87.7 ppm, with L. lactis subsp. lactis biovar. diacetylactis C1 (B4) producing the highest level of acetaldehyde in combination with C. kefyr 23 (Y1). Using principal component analysis (PCA), most of the NFM samples were grouped together with single and co-cultures of Lc261, Lb11 and the non-lactose fermenting yeasts, mainly because of the low levels of ethanol and similar levels of 3-methyl butanal. Chromatograms of amasi showed prominent peak of methyl aldehydes and their alcohols including 3-methyl-butanal and 3-methyl-butanol, suggesting that these compounds are important attributes of Zimbabwean naturally fermented milk.Hlapljivi organski proizvodi, u 18 uzoraka prirodno fermentiranog mlijeka iz Zimbabvea (amasi) i mlijeka dobivenog fermentacijom s pomoću kvasaca, mliječno-kiselih bakterija (LAB) i kombinacijom kvasaca i mliječno-kiselih bakterija određeni su plinskom kromatografijom na čvrstoj fazi. Upotrijebljeni su ovi sojevi kvasaca: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. colliculosa 41, S. dairenensis 32 i Dekkera bruxellensis 43, te su označeni s Y1 do Y9. Od LAB korišteni su sojevi Lactococcus lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261, Lactobacillus paracasei Lb11 i L. lactis subsp. lactis biovar. diacetylactis C1, označeni s B1 do B4. Acetaldehid, etanol, aceton, 2-metilpropanal, 2-metil-1-propanol i 3-metil-1-butanol su neki hlapljivi organskih spojevi pronađeni u prirodno fermentiranom mlijeku amasi. Količina hlapljivih organskih spojeva u prirodno fermentiranom mlijeku (naturally fermented milk – NFM) razlikovala se od uzorka do uzorka, te je iznosila 0,1-18,4 ppm acetaldehida, <0,1-0,47 ppm 3-metilbutanala i 39,3-656 ppm etanola. Upotrebom kulture LAB/C. kefyr 23 (B/Y1) proizvedena je kudikamo veća (p<0,05) količina acetaldehida i etanola nego u NFM. Količina acetaldehida u uzorcima B/Y1 iznosila je 26,7-87,7 ppm, a najviše acetaldehida dobiveno je fermentacijom s pomoću L. lactis subsp. lactis biovar. diacetylactis C1 (B4) u kombinaciji s C. kefyr 23 (Y1). Metodom glavnih komponenata (principal component analysis – PCA) svrstana je većina NFM uzoraka s pojedinačnim i mješovitim kulturama Lc261, Lb11 i kvascima koji ne fermentiraju laktozu, prema malim količinama etanola i sličnom udjelu 3-metilbutanala. Kromatogram prirodno fermentiranog mlijeka amasi pokazuje visok pik metilaldehida i njihovih alkohola, uključujući 3-metilbutanal i 3-metilbutanol, čime je dokazano da su ti spojevi značajni za mlijeko amasi

CWD in Norway. Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

The Norwegian Food Safety Authority (NFSA) and Norwegian Environmental Authority (NEA) asked the Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) for an opinion on factors associated with the introduction of Chronic Wasting Disease (CWD) to Norway. VKM appointed a working group consisting of two members of the Panel on Biological Hazards, one member of Panel on Animal Health and Welfare, and two external experts to prepare the answer to the questions. The Panel on Biological Hazards has reviewed and revised the draft prepared by the working group and approved the opinion. CWD was diagnosed in March 2016 in a wild reindeer (Rangifer tarandus) from the Nordfjella mountain area in Norway and in May and June in two mooses (Alces alces) in Selbu in South Trøndelag County, approximately 300 km north from the first case. There is currently no information to determine the origin(s) of CWD agents in Norway. However, the sporadic or genetic (somatic mutation) occurrence of prion disease in cervids cannot be excluded, nor can introduction from North America or other countries. Furthermore, there is no evidence that it has not been circulating at low levels in the Norwegian cervid populations for years, but has not previously been identified. In this scientific opinion, information on prion diseases in general, and CWD in particular, is presented in the light of experiences with this disease in North America. Prions are among the most resilient pathogens known and dissemination of prions into ecosystems is likely to result in long-term problems. Prions bind strongly to soil and remain infectious. In CWD, prions are present in most peripheral organs and also shed into the environment via saliva, faeces, and urine, as well as with the placenta. CWD transmits easily among cervids, either through direct contact, or indirectly via the environment. Migration of animals is relevant for the spread between areas. Strain diversification might occur in CWD and may influence transmission properties of the agents. Clinical signs of CWD are non-specific and do not alone enable confirmation of the diagnosis. Analysis of tissue from the brainstem at the level of the obex by approved methods is necessary for diagnosis of CWD. Prion infectivity is assessed by bioassays, often involving transgenic mice. In vitro conversion assays, like protein misfolding cyclic amplification (PMCA), provide sensitive quantification of converting activity, which is a good approximation of infectivity. Genetic variation (polymorphisms) in the gene that encodes PrP (PRNP) can modulate sensitivity towards CWD. The level of such genetic variation in Norwegian wild and semi- domesticated cervids is currently unknown. Cattle and sheep are at very low risk of developing CWD and it is highly unlikely that prion diseases in sheep or cattle are the origin of CWD. VKM Report 2016: 26 6 Although transmission of CWD to humans has never been known to occur, and animals other than cervids have not been found to be infected, indicating a species barrier, this possibility cannot be excluded. Thus, measures for reduction of human exposure are recommended. Taking into account uncertainties regarding the plasticity of the CWD agents and the lack of transmission data from the Norwegian isolates, this scientific opinion considers the zoonotic risk of CWD to be very low.publishedVersio

CWD in Norway

Source at https://vkm.no/The Norwegian Food Safety Authority (NFSA) and Norwegian Environmental Authority (NEA) asked the Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) for an opinion on factors associated with the introduction of Chronic Wasting Disease (CWD) to Norway. VKM appointed a working group consisting of two members of the Panel on Biological Hazards, one member of Panel on Animal Health and Welfare, and two external experts to prepare the answer to the questions. The Panel on Biological Hazards has reviewed and revised the draft prepared by the working group and approved the opinion.Mattilsynet og Miljødirektoratet har bedt Vitenskapskomitéen for mattrygghet (VKM) om å besvare spørsmål knyttet til mattrygghet og dyrehelse etter at den uhelbredelige sykdommen Chronic Wasting Disease (CWD) nylig ble påvist hos en villrein og senere hos to elger i Norge. VKM nedsatte en arbeidsgruppe bestående av to medlemmer fra Faggruppen for hygiene og smittestoffer, ett medlem fra Faggruppen for dyrehelse- og velferd samt to eksterne eksperter, for å utarbeide en vurdering knyttet til de stilte spørsmålene. Faggruppen for hygiene og smittestoffer har lest utkast til rapporten og godkjent vurderingen

Risk assessment on use of Lactobacillus rhamnosus (LGG) as an ingredient in infant formula and baby foods (II)

Source at https://vkm.no/On 10. March 2006 , The Norwegian Food Safety Authority (Mattilsynet) decided that, on the basis of VKM’s previous risk assessment (2005), Nutramigen 1 with Lactobacillus rhamnosus GG (LGG) could not be marketed in Norway as medical foods for infants (0-4 months). In addition, The Norwegian Food Safety Authority (Mattilsynet) decided (08. November 2006) to withdraw permission for marketing ofNutramigen 2 with LGG, which is a milk supplement for infants aged between 4 and 6 months, with cow’s milk and soy protein allergy. On 13. December 2006, Mead Johnson Nutritionals appealed against this decision from The Norwegian Food SafetyAuthority (Mattilsynet). The Norwegian Food Safety Authority forwarded the appeal from the companies, asked the VKM Panel on biological hazards and the VKM Panel on nutrition, dietetic products, novel food and allergy, for a new risk assessment including the new data provided in the appeal.Basert på VKMs tidligere risikovurdering fra 2005, bestemte Mattilsynet 10. mars 2006 atNutramigen 1 med LGG ikke kunne markedsføres som næringsmiddel til spesielle medisinske formål (0-4 måneder) i Norge. I tillegg trakk Mattilsynet tilbake tillatelsen (08. november, 2006) til å markedsføre Nutramigen 2 med LGG, som er en melkeerstatning for spedbarn mellom fire og seks måneder som er allergiske mot kumelk og soyaproteiner. Den 13. desember 2006 Mead Johnson Nutritionals på vedtaket fra Mattilsynet. Mattilsynet videresendte klagen fra selskapene og ba VKMs faggrupper for hygiene og smittestoffer samt ernæring, dietetiske produkter, ny mat og allergi om å foreta en ny risikovurdering basert på nye data som er lagt frem i forbindelse med klagen

Risk assessment on use of Lactobacillus rhamnosus (LGG) as an ingredient in infant formula and baby foods (II)

publishedVersio

Assessment of benefits and risks of probiotics in processed cereal-based baby foods Lactobacillus paracasei ssp. paracasei F19

Source at https://vkm.no/The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of Lactobacillus paracasei ssp. paracasei F19 (F19) in processed cereal-based baby foods intended for small children 1-3 years. This assessment is based on the literature provided by the notifier as well as that found by a MEDLINE search.Vitenskapskomiteen for mattrygghet (VKM) har på oppdrag fra Mattilsynet utarbeidet en nytte- og risikovurdering av Lactobacillus paracasei ssp. paracasei F19 (F19) tilsatt i barnegrøt til barn i alderen 1-3 år. For å besvare oppdraget nedsatte VKM en ad hoc-gruppe. Vurderingen er basert på gjennomgang av litteratur tilsendt fra virksomheten og MEDLINE litteratursøk

Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures

The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. colliculosa 41, S. dairenensis 32, and Dekkera bruxellensis 43, and were coded Y1 to Y9, respectively. The LAB strains used were Lactococcus lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261, Lactobacillus paracasei Lb11, and L. lactis subsp. lactis biovar. diacetylactis C1, and were coded B1 to B4, respectively. Some of the volatile organic compounds found in amasi were acetaldehyde, ethanol, acetone, 2-methyl propanal, 2-methyl-1-propanol and 3-methyl-1-butanol. However, the levels of volatile organic compounds in the naturally fermented milk (NFM) samples varied from one sample to another, with acetaldehyde ranging from 0.1–18.4 ppm, 3-methyl butanal from <0.1–0.47 ppm and ethanol from 39.3–656 ppm. The LAB/C. kefyr 23 (B/Y1) co-cultures produced significantly (p<0.05) higher levels of acetaldehyde and ethanol than the levels found in the NFM. The acetaldehyde levels in the B/Y1 samples ranged from 26.7–87.7 ppm, with L. lactis subsp. lactis biovar. diacetylactis C1 (B4) producing the highest level of acetaldehyde in combination with C. kefyr 23 (Y1). Using principal component analysis (PCA), most of the NFM samples were grouped together with single and co-cultures of Lc261, Lb11 and the non-lactose fermenting yeasts, mainly because of the low levels of ethanol and similar levels of 3-methyl butanal. Chromatograms of amasi showed prominent peak of methyl aldehydes and their alcohols including 3-methyl-butanal and 3-methyl-butanol, suggesting that these compounds are important attributes of Zimbabwean naturally fermented milk

The Effects of Technological Modifications on the Fermentation of Borde, an Ethiopian Traditional Fermented Cereal Beverage

Four independent experiments were carried out to study the effect of modifying some steps in the technology of the four-phase traditional borde fermentation using malt and a mixture of unmalted cereals. When maize flour was substituted for maize grits in Phase I fermentation, the titratable acidity was greater throughout this phase and decreased after 24 h. Substitution with flour resulted in a higher yield, improved acceptability and extended keeping quality of borde. In addition, the wet milling at the last stage of the process could be omitted. When Phase I was omitted from the process, the starting pH at Phase II was much higher than when fermented maize from Phase I was used. Although the pH by the end of Phase II was comparable in both treatments, the borde made using fermented maize from Phase I was superior in all sensory attributes. Unmalted ingredients were heat treated in various ways and all methods were found to produce acceptable borde. However, borde from uncooked ingredients was totally unacceptable. An investigation on the effect of merging some phases of the fermentation showed that it is possible to prepare an acceptable borde using a simplified method of production. There were no marked variations in microbial load of borde from all the above treatments. It was found possible to shorten the duration and simplify the technology of borde fermentation with some variations in acceptability

The Effects of Technological Modifications on the Fermentation of Borde, an Ethiopian Traditional Fermented Cereal Beverage

Four independent experiments were carried out to study the effect of modifying some steps in the technology of the four-phase traditional borde fermentation using malt and a mixture of unmalted cereals. When maize flour was substituted for maize grits in Phase I fermentation, the titratable acidity was greater throughout this phase and decreased after 24 h. Substitution with flour resulted in a higher yield, improved acceptability and extended keeping quality of borde. In addition, the wet milling at the last stage of the process could be omitted. When Phase I was omitted from the process, the starting pH at Phase II was much higher than when fermented maize from Phase I was used. Although the pH by the end of Phase II was comparable in both treatments, the borde made using fermented maize from Phase I was superior in all sensory attributes. Unmalted ingredients were heat treated in various ways and all methods were found to produce acceptable borde. However, borde from uncooked ingredients was totally unacceptable. An investigation on the effect of merging some phases of the fermentation showed that it is possible to prepare an acceptable borde using a simplified method of production. There were no marked variations in microbial load of borde from all the above treatments. It was found possible to shorten the duration and simplify the technology of borde fermentation with some variations in acceptability. Key Words: food processing; traditional fermentation; cereal beverage, borde; Ethiopia Journal of Food Technology in Africa Vol.9(1) 2004: 3-1

Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage

A study of village-level processing techniques and raw materials used for the production of borde was carried out using open-ended questionnaires and on the spot interviews with producers at six localities in southern Ethiopia. The major focus of the study was on indigenous processing methods, types and proportions of ingredients, sources of energy, shelf life, sensory properties and the importance of borde for household food security. From results of the study, borde was characterized as an opaque, effervescent, whitish-grey to brown coloured beverage with a thick consistency and sweet-sour taste. It may be prepared from grits/flour of unmalted maize, barley, wheat, sorghum and/or finger millet and their malts using locally available earthenware and metal equipment. The type of unmalted cereal ingredients and amount of malt used for borde preparation varied within and between localities and were selected according to availability, price and preferences. A flow chart of borde production was constructed showing four major processing stages. The short shelf life of borde and the seasonal variations in production volume were identified as major problems for the vendors in the study areas. Keywords: indigenous methods; cereal fermentation; borde; beverage; Ethiopia J Food Tech in Africa (2002) 7, 59-6