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The aim of this research was to monitor the effect of vacuum packaging on selected microbial and sensory parameters of cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fillets stored at 3±0.5 °C, and to determine the shelf-life of the products. Fillets were analysed on days 1, 7, 10,12, 14, 15 and 16. The APCs were significantly higher (p < 0.05) in common carp than in bighead carp from storage day 12. At the end of study, the APC in both species of fish had not reached 7 logcfu/g. No significant differences (p > 0.05) were determined between the PBCs in common carp and bighead carp during the whole period of storage. In cold-smoked bighead carp, the lactobacilli group was dominant at the end of the storage period. According to sensory assessment, it was concluded that vacuum-packaged cold-smoked common carp remained acceptable for up to 15 days of storage, while vacuum-packaged cold-smoked bighead carp remained unchanged until the end of the study (16 days). [ABSTRACT FROM AUTHOR]

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The main objective of this study was to determine the impact of three commercial yeasts (BDX, ICVD21 and BM4x4) and lactic acid bacteria (VP41 and ALPHA) on the phenolic profile of Montenegrin red wines. Wines made of two autochthonous grape varieties (Vranac and Kratošija) and international grape variety (Cabernet Sauvignon) were examined. The research was performed during the 2012 and 2013 vintage and twenty-one phenolic compounds, including stilbenes, hydroxycinnamic and hydroxybenzoic acids, and flavonols have been identified in the wine after alcoholic and malolactic fermentation, using the liquid chromatography-mass spectrophotometry method. The influence of different commercial yeasts on all analysed phenolic compounds was statistically significant (p < 0.05) for all examined wines, and there were also statistically significant differences between varietal wines. After alcoholic and malolactic fermentation, the highest average content of p-coumaric acid was determined in Vranac wines. Additional analysis of stilbenes after alcoholic fermentation of varietal wines of the 2013 vintage revealed that the total content of stilbenes was the highest in Vranac wines, where a significant increase of their concentration was observed in wines inoculated with commercial yeast. A similar trend was observed in all studied wine varieties. [ABSTRACT FROM AUTHOR]

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number ofEnterobacteriaceae) during the fifty days ofstorage. Salting and especially marinating, significantly affect the change in the chemical composition offish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value offish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, significantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere. [ABSTRACT FROM AUTHOR]

One hundred and seventy eight isolates of lactic acid bacteria (LAB) were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)5-PCR and sequence analysis of 16S rRNA gene. Isolates belonged to Lactococcus lactis and Enterococcus faecium were found in milk and kajmak samples while Leuconostoc mesenteroides and Enterococcus durans were the most frequently isolated species from kajmak samples. Streptococcus thermophilus were isolated from milk sample only with enrichment technique. Further characterization of LAB isolates was done for technological properties which are important for industrial application of LAB. Strains of Lc. lactis and S. thermophilus that showed very good acidification and proteolityc activities and L. mesenteroides strains that metabolized citrate can be used in development of starter cultures for eventual industrial production of kajmak. Additionally, producers of antimicrobial compounds belonged to Lc. lactis subsp. lactis biovar. diacetylactis can be used for control of undesirable microflora in kajmak production. [ABSTRACT FROM AUTHOR]

In this research study, lactic acid bacteria (LAB) have been isolated from Zlatar cheese and subsequently scrutinized. The Zlatar cheese has been manufactured as an artisanal product. A total of 96 LAB strains have been isolated using selective media (MRS agar and GM17 agar, respectively). All isolates have been scrutinized using the following: Gram staining, cell morphology, catalase and oxidase reactions, production of carbon-dioxide converted from glucose, growth at the different temperatures (4°, 10°, 15°, 37° and 45°C), at different pH values (4.5 and 6.5) and different salt concentrations (2%, 3%, 4.5% and 6.5%), slime formation and testing of acidogenic activity. Preliminary testing on non-specifi c metabolites - bacteriocines has been conducted also. Determination of the strains using API CHL 50 and Rapid ID 32 Strep tests indicated that isolates tested belong to the following genera: Enterococcus, Leuconostoc, Lactobacillus and Lactococcus. A total of 9 strains have been confirmed positive on antimicrobial metabolites - bacteriocines synthesis. [ABSTRACT FROM AUTHOR]

The use of lactic acid bacteria (LAB) in the production of fermented food products, due to the positive impact on the nutritional and organoleptic properties, as well as their sustainability, has long been known. LAB lead to faster acidification of raw materials through the production of weak organic acids, primarily lactic acid. In addition, the production of acetic acid, ethanol aromatic compounds, exopolysaccharides (EPS), several enzymes and bacteriocins is significant. Bacteriocins arepeptide or protein molecules synthesized on ribosomes with antimicrobial activity. Many species of the LAB genus produce bacteriocins of rather broad spectrum of antimicrobial activity, with several LAB bacteriocins which can potentially find their use in the food industry as preservatives. In this way, we can reduce the use of synthetic preservatives and/or intensity of heat treatment during food production. Application of bacteriocins may be an alternative in an effort to meet consumer needs for safe, freshand minimally processed foods. In order to fully realize this potential, it is necessary to understand their nature, mechanism of production, regulation and operation, as well as the effect of environmental factors on the antimicrobial activity of bacteriocins. Achieved progress in the development of molecular microbial ecology contributes to a better understanding of the overall effects of bacteriocins in food ecosystems, while the current study of bacterial genomes may lead to the discovery of new bacteria-producers of bacteriocins. This paper discusses the influence of external environmental factors such as pH, temperature, composition and food structure on efficiency, e.g. on the intensity of the antimicrobial activity of some bacteriocins of LAB. [ABSTRACT FROM AUTHOR]