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The evaluation of organoleptic parameters of Adjara Coastline Waters of the Black Sea Basin is carried, their multi-element composition is identified. The organoleptic and toxicological parameters of Clupea harengus and Trachurus mediterraneus inhabiting in these waters are determined. The research subjects are the waters of coastline of River Chorokhi confluence at the Black Sea and deep waters of the same location (Gonio Settlement, Active fishing zone) where research materials were taken from. According to researches it is identified that at Gonio coastline smell intensity equals to 2 points, the water is slightly turbid with non-typical greenish-yellowish colors.The suspended particles are noted at 0-20cm depth from water surface. The smell intensity of sea water sample taken at 400-500 meters distance from the same location is 0-1 point, the water is transparent without suspended particles.The sea water pH is within the maximal permissible concentration norms 7,53-8,03 (MPC-6,5-8,5). The correlation of macro-elements in water samples in the coastline is the following: Na:Mg:K:Ca = 1:4:9:14; the suspended particles are noted at 0-20cm depth from water surface. At 400-500 meters distance from coast Na:Mg:K:Ca = 1:5:11:14 the descending row of micro-elements according to the concentration is as follows: B > Fe > Cu > Pb>Zn (Mn) > As > Ba (Ni). The concentration of phosphorus at coastline is beyond maximal permissible concentration norms and it equals to 0,0373mg/l (MPC-0,028mg/l). The concentrations of Cu, Fe, Pb is above MPC, besides the concentration of Plumbum is above MPC in coastline as well as far from coastline (therefore more by 0,0228-0,0114mg/l at MPC). The conditions of mucous, skin flakes, skin epidermis, color, gills, eye color, smell, body deformation quality of fishes inhabiting in the sea ecosystem of the same location are evaluated. The organoleptic parameters of samples of both fishes comply with common standard norms. The fishes have no mechanical damage, illness and surface parasite signs. In muscle tissue of Trachurus mediterraneus the concentration of Zn, As, Cu, Pb is higher and Cadmium - is lower rather than in Clupea harengus. It is worth mentioning that concentration of all mentioned toxic metals is lower than Maximal Permissible Concentration in muscle tissue of fishes. [ABSTRACT FROM AUTHOR]

New functional foods produced by fermentation of pretreated with amylolytic and proteolytic enzymes cereal raw materials suspensions by probiotics are presented. Whole meal wheat flour comprising organic compounds and microelements was used as source of nutrients. Duozyme (Novozymes) amylases (1% by weight of the substrate) and Protex 40E (Genencor) proteases (2% of the protein content in flour) were applied for hydrolysis. The starter culture was one of the gram-positive probiotic lactic acid bacteria Lactobacillus paracasei (VKPM B-4079), L. rhamnosus (VKPM B-8238), L. plantarum (VKPM B-7583), L. bulgaricus Lb 14 (VKPM B-4626) or L. acidophilus (VKPM B-2105). The count of lactic acid bacteria viable cells was between 8 and 9 log CFU/mL after 12 h of fermentation. The concentration of lactic acid in the fermented product considered as factor of antagonistic activity against pathogenic bacteria was from 5.5 to 10.2 mg/mL. The highest growth (9.00 ± 0.30 log CFU/mL), as well as the highest final concentration of lactic acid (10.2 mg/mL) were observed for L. rhamnosus culture. The final pH values were in the range 3.37-3.68. The count of lactobacilli was not less 7-8 log CFU/mL after the 28 days of refrigerator storage (4 C). Quantitative assessment of fermented beverages organoleptic properties were carried out on 27 volunteers (female and male aged 22 to 60 years). The highest intensity of aroma was observed in the samples fermented with L. rhamnosus and L. paracasei, the samples fermented with L. bulgaricus were the sweetest one. The most acidic samples were obtained with L. plantarum. Interestingly, the products fermented by L. acidophilus, L. plantarum, L. bulgaricus, had similarities in such values as odor, total intensity of aroma, bread aroma, sweetness, and the samples with L. rhamnosus and L. paracasei combined indicators: color, smell, total intensity of aroma, bread aroma, sweetness and bitterness. So cereals enzymatic hydrolysates can compete with dairy products due to the fool chemical composition. The fermented cereal beverages recognized as functional foods in present study have great potential for implementation. [ABSTRACT FROM AUTHOR]

New functional foods produced by fermentation of pretreated with amylolytic and proteolytic enzymes cereal raw materials suspensions by probiotics are presented. Whole meal wheat flour comprising organic compounds and microelements was used as source of nutrients. Duozyme (Novozymes) amylases (1% by weight of the substrate) and Protex 40E (Genencor) proteases (2% of the protein content in flour) were applied for hydrolysis. The starter culture was one of the gram-positive probiotic lactic acid bacteria Lactobacillus paracasei (VKPM B-4079), L. rhamnosus (VKPM B-8238), L. plantarum (VKPM B-7583), L. bulgaricus Lb 14 (VKPM B-4626) or L. acidophilus (VKPM B-2105). The count of lactic acid bacteria viable cells was between 8 and 9 log CFU/mL after 12 h of fermentation. The concentration of lactic acid in the fermented product considered as factor of antagonistic activity against pathogenic bacteria was from 5.5 to 10.2 mg/mL. The highest growth (9.00 ± 0.30 log CFU/mL), as well as the highest final concentration of lactic acid (10.2 mg/mL) were observed for L. rhamnosus culture. The final pH values were in the range 3.37-3.68. The count of lactobacilli was not less 7-8 log CFU/mL after the 28 days of refrigerator storage (4 C). Quantitative assessment of fermented beverages organoleptic properties were carried out on 27 volunteers (female and male aged 22 to 60 years). The highest intensity of aroma was observed in the samples fermented with L. rhamnosus and L. paracasei, the samples fermented with L. bulgaricus were the sweetest one. The most acidic samples were obtained with L. plantarum. Interestingly, the products fermented by L. acidophilus, L. plantarum, L. bulgaricus, had similarities in such values as odor, total intensity of aroma, bread aroma, sweetness, and the samples with L. rhamnosus and L. paracasei combined indicators: color, smell, total intensity of aroma, bread aroma, sweetness and bitterness. So cereals enzymatic hydrolysates can compete with dairy products due to the fool chemical composition. The fermented cereal beverages recognized as functional foods in present study have great potential for implementation. [ABSTRACT FROM AUTHOR]

Poultry meat and table eggs are known to be a popular food items all over the world. The nutritional value of poultry white meat is of great value over the red meat. It contains considerable amount of protein, minerals, vitamins, and fat. In order to ensure a good quality of poultry products, the flock should be a good health and free from infectious agents. Antibiotics were widely used to prevent diseases in poultry flocks. However, using antibiotics for long time may lead to microbes that are resistant to drugs. Drug-resistance problem has been resolved by the use of other effective ingredients such as probiotics and prebiotics. Antibiotics have been widely used since 1940s to build the immunocompetence of birds against infectious diseases and as growth promoters. Using antibiotics for long terms may lead to development of bacterial resistant to drugs, which can be transferred to humans. For this reason, the World Health Organization and the Economic and Social Committee of the European Union concluded that the use of antimicrobials in food animals is a public health concern. Probiotics and prebiotics claimed to serve as effective alternatives to antibiotics in the poultry. This study aims to investigate the effect of different probiotics and prebiotics on the organoleptic study of the produced meat. The probiotics were Bacillus coagulans (1 g/kg dried culture), Lactobacillus (1 g/kg dried culture of 12 commercial strains). The prebiotics included Fructo-oligosaccharides (FOS) (5 g/kg) and mannan-oligosaccharide (MOS) derived from Saccharomyces cerevisiae (5 g/kg). The panelists indicated that the smell, color, taste, and texture of the cooked meat were acceptable, and that there were no significant differences between the different groups. It was concluded that probiotics and prebiotics can be used in chicken feed safely and without any adverse effects on the organoleptic characteristics of the produced meat. [ABSTRACT FROM AUTHOR]