Mogućnosti primene zrna hibrida kukuruza u proizvodnji hrane za ljude i životinje

The paper examined the suitability of maize hybrids kernels and dried distillers grains (DDGS), the by-product from the production of bioethanol, as a raw material for the production of food and feed. The dry matter digestibility of of maize kernels determined by enzymatic in vitro method was higher than the digestibility of DDGS. As a high-quality raw materials for the production of food, all investigated hybrids showed good quality. All DDGS samples showed favorable characteristics regarding the chemical composition, content of lignocellulosic fibers and energy. Increased content of NDF and ADF in comparison to maize kernel can have a positive impact on ruminant nutrition.U radu je ispitivana podobnost zrna ZP hibrida kukuruza i suve kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, kao sirovine za proizvodnju hrane za ljude i životinje. Svarljivost suve materije zrna kukuruza određena enzimskom in vitro metodom bila je viša od svarljivosti uzoraka suve kukuruzne džibre. Kao kvalitetna sirovina za proizvodnju hrane za ljudsku ishranu, svi ispitani hibridi su pokazali odlične karakteristike. Svi uzorci džibre ispitanih hibrida pokazali su povoljne karakteristike koje se tiču hemijskog sastava, sadržaja lignoceluloznih vlakana i energije. Povećan sadržaj NDF-a i ADF-a u džibri u odnosu na zrno kukuruza može pozitivno uticati na ishranu preživara

Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudzuk) during fermentation

Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides

Burden of celiac disease in the Mediterranean area

AIM: To estimate the burden of undiagnosed celiac disease (CD) in the Mediterranean area in terms of morbidity, mortality and health cost