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Čanak I, Kostelac D, Jakopović Ž, Markov K, Frece J. Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions. Foods 2024; 13:1042. [PMID: 38611348 PMCID: PMC11011843 DOI: 10.3390/foods13071042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Climate change, especially in the form of temperature increase and sea acidification, poses a serious challenge to the sustainability of aquaculture and shellfish farming. In this context, lactic acid bacteria (LAB) of marine origin have attracted attention due to their ability to improve water quality, stimulate the growth and immunity of organisms, and reduce the impact of stress caused by environmental changes. Through a review of relevant research, this paper summarizes previous knowledge on this group of bacteria, their application as protective probiotic cultures in mollusks, and also highlights their potential in reducing the negative impacts of climate change during shellfish farming. Furthermore, opportunities for further research and implementation of LAB as a sustainable and effective solution for adapting mariculture to changing climate conditions were identified.
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Affiliation(s)
| | | | | | | | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (I.Č.); (D.K.); (K.M.)
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Jakopović Ž, Valinger D, Hanousek Čiča K, Mrvčić J, Domijan AM, Čanak I, Kostelac D, Frece J, Markov K. A Predictive Assessment of Ochratoxin A's Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks. Foods 2024; 13:408. [PMID: 38338543 PMCID: PMC10855555 DOI: 10.3390/foods13030408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN) were used to predict the effects of different OTA concentrations on the fermentation ability of yeasts and oxidative stress parameters. The obtained results indicate a negative influence of OTA (4 µg mL-1) on ethanol production after 12 h. For example, K. marxianus produced 1.320 mg mL-1 of ethanol, while in the control sample 1.603 µg mL-1 of ethanol was detected. However, after 24 h, OTA had no negative effect on ethanol production, since it was higher (7.490 and 3.845 mg mL-1) in comparison to control samples. Even low concentrations of OTA affect GSH concentrations, with the highest being detected after 12 and 24 h (up to 16.54 µM), while MDA concentrations are affected by higher OTA concentrations, with the highest being detected at 24 h (1.19 µM). The obtained results with the use of ANNs showed their potential for quantification purposes based on experimental data, while the results of ANN prediction models have shown to be useful for predictions of what outcomes different concentrations of OTA that were not part of experiment will have on the fermentation capacity and oxidative stress parameters of yeasts.
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Affiliation(s)
- Željko Jakopović
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Davor Valinger
- Laboratory for Measurement, Control and Automatisation, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Karla Hanousek Čiča
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Jasna Mrvčić
- Laboratory for Fermentation and Yeast Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.H.Č.); (J.M.)
| | - Ana-Marija Domijan
- Department of Pharmaceutical Botany, Faculty of Pharmacy and Biochemistry, University of Zagreb, Schrottova 39, 10000 Zagreb, Croatia;
| | - Iva Čanak
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Deni Kostelac
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Jadranka Frece
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (Ž.J.); (I.Č.); (D.K.); (K.M.)
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Grillo G, Capaldi G, Radošević K, Jakopović Ž, Markov K, Brncic M, Gallina L, Calcio Gaudino E, Cravotto G. Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach. Antioxidants (Basel) 2023; 12:1796. [PMID: 37891876 PMCID: PMC10604353 DOI: 10.3390/antiox12101796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 09/16/2023] [Accepted: 09/21/2023] [Indexed: 10/29/2023] Open
Abstract
Pomegranate (Punica granatum L.) is well known for its high content of bioactives, including polyphenols, flavonoids, and tannins, which have been shown to exhibit a wide range of biological activities, such as antioxidant, antimicrobial, and anticancer effects. It is worth noting that the majority of these molecules are found in the peels, which are usually disposed of after processing, causing a significant amount of waste, amounting to more than 3.6 million t/y. This work investigates microwave-assisted extraction (MAE) in water for the recovery of antioxidants from pomegranate peels (PP), including the optimisation of temperature and extraction times. The total phenolic, anthocyanin, flavonoid, and tannin contents of the recovered extracts were determined, as well as their antioxidant activities, which were found to be 356.35 mgGAE/gExtr, 303.97 µgCy3G/gExtr, 37.28 mgQE/gExtr, 56.48 mgGAE/gExtr, and 5.72 mmolTE/gExtr, respectively (according to the adopted reference). All results were compared with those obtained using a conventional protocol. In addition, the potential for water recycling by means of downstream nanofiltration in optimised MAE was investigated, leading to overall water reuse of approx. 75%. Power consumption (20.92 W/mgGAE) and common green metrics, Reaction Mass Efficiency (RME), E-Factor, and the Process Mass Intensiti/efficiency (PMI, PME), were considered in evaluating the proposed PP valorisation strategy. Finally, the biological activities of the main products were assessed. The antimicrobial properties of the PP extracts against three Gram-positive and three Gram-negative bacteria and their antiproliferative activity towards human cancer cells were tested. S. aureus bacteria was the most susceptible to the PP extracts. All tested products displayed antiproliferative activity against HeLa cells when higher concentrations were tested, with D-PP/NF (obtained from dried PP and sequential nanofiltration) being the most effective. This result was also confirmed via clonogenic analysis, which generally indicated the possible anti-cancer activity of pomegranate peel extracts obtained using this green approach.
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Affiliation(s)
- Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.G.); (G.C.); (L.G.); (E.C.G.)
| | - Giorgio Capaldi
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.G.); (G.C.); (L.G.); (E.C.G.)
| | - Kristina Radošević
- Laboratory for Cell Cultures, Applications and Biotransformations, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottojeva Ulica 6, 10000 Zagreb, Croatia;
| | - Željko Jakopović
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottojeva Ulica 6, 10000 Zagreb, Croatia; (Ž.J.); (K.M.)
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottojeva Ulica 6, 10000 Zagreb, Croatia; (Ž.J.); (K.M.)
| | - Mladen Brncic
- Department of Food Engineering, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Lorenzo Gallina
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.G.); (G.C.); (L.G.); (E.C.G.)
| | - Emanuela Calcio Gaudino
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.G.); (G.C.); (L.G.); (E.C.G.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.G.); (G.C.); (L.G.); (E.C.G.)
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Kostelac D, Vrdoljak M, Markov K, Delaš I, Jug T, Gajdoš Kljusurić J, Jakopović Ž, Čanak I, Jelić M, Frece J. SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures. Food Technol Biotechnol 2020; 58:128-137. [PMID: 32831565 PMCID: PMC7416124 DOI: 10.17113/ftb.58.02.20.6439] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 05/25/2020] [Indexed: 11/13/2022] Open
Abstract
RESEARCH BACKGROUND Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. EXPERIMENTAL APPROACH In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. RESULTS AND CONCLUSIONS Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. NOVELTY AND SCIENTIFIC CONTRIBUTION This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.
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Affiliation(s)
- Deni Kostelac
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marija Vrdoljak
- Polytechnic ˝Marko Marulić˝, Petra Krešimira IV 30, 22 300 Knin, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ivančica Delaš
- School of Medicine, University of Zagreb, Department of Chemistry and Biochemistry, Šalata 3, 10 000 Zagreb, Croatia
| | - Tjaša Jug
- Agricultural and Forestry Institute of Nova Gorica, Agrochemical Laboratory, Pri hrastu 18, 5000 Nova Gorica, Slovenia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Iva Čanak
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marko Jelić
- Polytechnic ˝Marko Marulić˝, Petra Krešimira IV 30, 22 300 Knin, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, 10000 Zagreb, Croatia
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Inić S, Ljepović M, Domijan AM, Steiner Srdarević S, Jablan J, Markov K. HPLC Analysis of Citric and Tartaric Acids in Fruit Nectars and Juices. CROAT CHEM ACTA 2020. [DOI: 10.5562/cca3662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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Zadravec M, Freke J, Pleadin J, Mitak M, Lešić T, Jakopović Ž, Perković I, Markov K. Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products. Croat j food sci technol (Online) 2019. [DOI: 10.17508/cjfst.2019.11.2.05] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
During ripening, the surface of dry traditional meat products (TMPs) becomes
overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening
chambers are placed. Certain fungi species is often responsible for the
occurrence of toxic compounds termed the mycotoxins, among which of the
outermost importance in connection with meat products are aflatoxin B1
(AFB1) and ochratoxin A (OTA). Besides, some other mycotoxins such as
citrinin (CIT), cyclopiazonic acid (CPA) and sterigmatocystin (STC) can also
be present, but their impact on the quality and safety of meat products, and
therefore also on human health, has still not been fully clarified. As control and
prevention of toxicogenic fungi growth are key factors to the prevention of
mycotoxin presence in dry-cured TMPs, levels of mycotoxin contamination,
mycotoxin-producing mould species and factors of relevance for mycotoxin
production, such as climate, should be determined.
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Affiliation(s)
- Manuela Zadravec
- Croatian Veterinary Institute Zagreb, Laboratory for Feed Microbiology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Jadranka Freke
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute Zagreb, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Mario Mitak
- Croatian Veterinary Institute Zagreb, Laboratory for Feed Microbiology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Tina Lešić
- Croatian Veterinary Institute Zagreb, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Željko Jakopović
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Irena Perković
- Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
| | - Ksenija Markov
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Zadravec M, Vahčić N, Brnić D, Markov K, Frece J, Beck R, Lešić T, Pleadin J. A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products. Int J Food Microbiol 2019; 317:108459. [PMID: 31786413 DOI: 10.1016/j.ijfoodmicro.2019.108459] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 11/27/2022]
Abstract
Xerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during uncontrolled household processing. The aim of this study was to investigate into surface moulds growing on Croatian prosciuttos and fermented sausages produced in different climate regions using different technologies (n = 160), and to relate the occurrence of aflatoxin B1 (AFB1) and ochratoxin A (OTA) to their presence. The results revealed the Penicillium (79%) to be the dominating contaminating mould, while Aspergillus (11%), Eurotium (7%) and Mucor (4%) species were present in a significantly lower number of isolates, with higher prevalence and greater diversity in prosciuttos than in sausages, relative of the production technology and regional climate. OTA contamination (14% of samples) was significantly more frequent than that with AFB1 (8% of samples), with OTA concentration rising to the maximal 6.86 μg/kg, whereas AFB1 concentrations were slightly higher than, or around, the limit of quantification of the method in use, with the maximal value of 1.92 μg/kg. The presence of AFB1 in absence of toxicogenic moulds, observed in some samples, can be attributed to contaminated spices used in TMP production or an indirect contamination via a carry-over effect.
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Affiliation(s)
- Manuela Zadravec
- Croatian Veterinary Institute, Laboratory for Feed Microbiology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dragan Brnić
- Croatian Veterinary Institute, Laboratory for Serological Diagnostics of Viral Diseases, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Relja Beck
- Croatian Veterinary Institute, Laboratory for Parasitology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Tina Lešić
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia.
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Markov K, Frece J, Pleadin J, Bevardi M, Barišić L, Kljusurić JG, Vulić A, Jakopović Ž, Mrvčić J. Gluconobacter oxydans – potential biological agent for binding or biotransformation of mycotoxins. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2018.2324] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The potential application of viable and heat-treated cells of Gluconobacter oxydans for binding or degradation of aflatoxin B1 (AFB1), citrinin (CIT), ochratoxin A (OTA) and patulin (PAT) in liquid matrix was investigated. Experiments were conducted using uncontaminated and toxin-containing YPM (yeast-peptone-mannitol) medium and inoculated with a bacterium suspension of either viable or heat-treated cells (108 cfu/ml) and incubated at 28 °C for 24 h. The unbound AFB1 and OTA were quantified by liquid chromatography tandem mass spectrometry (LC-MS/MS), whereas CIT and PAT were quantified by high performance liquid chromatography (HPLC). Obtained results suggest that G. oxydans is able to bind various mycotoxins by 26 to 94%. Viable cells showed the best binding ability towards OTA and PAT (80.8 and 93.8%, respectively), while heat-treated cells bound less than 50% of tested mycotoxins. Fourier transform infrared spectroscopy (FTIR) showed that partial removal of mycotoxins involves physical binding of the toxin to the proteins and polysaccharides constituting the bacterial cell wall. Since mycotoxins contain numerous functional groups that multiply the IR spectra upon binding to bacteria, the precision of FTIR monitoring of bacteria-mycotoxin interactions is limited.
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Affiliation(s)
- K. Markov
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10000 Zagreb, Croatia
| | - M. Bevardi
- Dr. Andrija-Štampar Institute of Public Health, Mirogojska St. 16, 10000 Zagreb, Croatia
| | - L. Barišić
- Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Gajdoš Kljusurić
- Department of Process Engineering, Laboratory for Measurement, Control and Automatisation, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - A. Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10000 Zagreb, Croatia
| | - Ž. Jakopović
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - J. Mrvčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Abstract
Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relative air humidity, temperature, pH value, composition of the food matrix, the degree of its physical damage, and the presence of mold spores. Given that industrial processing has no significant effect on their reduction and in order to be able to vouch for the absence of mycotoxins, it is necessary to process foodstuffs under standardized and well-controlled conditions and to control each and every loop of the food production and storage chain. Preventative measures capable of reducing the contamination to the minimum must be in place and should be exercised by all means. In case that contamination does happen, methods for mycotoxin reduction or elimination should be implemented in dependence on a number of parameters such as properties of food or feed. Further research is needed in order to identify conditions that facilitate the growth of mycotoxin-producing fungi and develop effective preventative measures that can reduce contamination of food and feed as also to recognize possible synergistic effects of different mycotoxins in organism.
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Affiliation(s)
- Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia.
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Domijan AM, Marjanović Čermak AM, Vulić A, Tartaro Bujak I, Pavičić I, Pleadin J, Markov K, Mihaljević B. Cytotoxicity of gamma irradiated aflatoxin B 1 and ochratoxin A. J Environ Sci Health B 2019; 54:155-162. [PMID: 30614388 DOI: 10.1080/03601234.2018.1536578] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Toxicity of gamma irradiated mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) was investigated in vitro. AFB1 and OTA stock solutions (50 mM, in methanol) were gamma irradiated (5 and 10 kGy) and non-irradiated and irradiated mycotoxins solutions were tested for cytotoxicity on Pk15, HepG2 and SH-SY5Y cell lines (MTT assay, 1-500 μM concentration range; 24 h exposure). Degradation of mycotoxin molecules was examined by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). AFB1 and OTA radiolytic products were less toxic than the parent mycotoxins to all of the tested cell lines. Gamma irradiation even at 5 kGy had effect on AFB1 and OTA molecules however, this effect was dependent on chemical structure of mycotoxin. Since gamma irradiation at low dose reduced initial level of both mycotoxins, and gamma irradiated mycotoxins had lower toxicity in comparison to non-irradiated mycotoxins, it can be concluded that gamma irradiation could be used as decontamination method.
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Affiliation(s)
- Ana-Marija Domijan
- a Faculty of Pharmacy and Biochemistry , University of Zagreb , Zagreb , Croatia
| | | | - Ana Vulić
- c Croatian Veterinary Institute , Zagreb , Croatia
| | | | - Ivan Pavičić
- b Institute for Medical Research and Occupational Health , Zagreb , Croatia
| | | | - Ksenija Markov
- e Faculty of Food Technology and Biotechnology , University of Zagreb , Zagreb , Croatia
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Ivešić M, Kuharić Z, Pavlek Z, Jakopović Z, Čanak I, Frece J, Markov K, Bošnir J. HPLC-FLD and LC-MS/MS determination of aflatoxin M1 from milk after biofixators usage. Toxicol Lett 2018. [DOI: 10.1016/j.toxlet.2018.06.742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Režek Jambrak A, Šimunek M, Evačić S, Markov K, Smoljanić G, Frece J. Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. Ultrasonics 2018; 83:3-17. [PMID: 28242037 DOI: 10.1016/j.ultras.2017.02.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 02/05/2017] [Accepted: 02/14/2017] [Indexed: 05/18/2023]
Abstract
The purpose of this study was to investigate the effect of non-thermal technology, high power ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565, Rhodotorula sp. 74, Saccharomyces cerevisiae 5 and Alicyclobacillus acidoterrestris DSM 3922 in clear juices and nectars from apple, blueberry and cranberry juice concentrate. Inoculated juice and nectars were treated by high power ultrasound (20kHz) according to procedure set by central composite design (CCD). Three operational parameters, amplitude (60, 90 and 120μm), temperature (20, 40 and 60°C), and treatment time (3, 6 or 9min) were varied in order to observe the influence of ultrasound and combination of ultrasound and slight heating (thermosonication) on growth and inactivation of selected microorganisms. Number of vegetative cells of A. acidoterrestris DSM 3922 were not significantly reduced by high power ultrasound (p>0.05), except in apple juice, where statistical significant (p<0.05) influence of quadratic interaction of amplitude on bacteria reduction were observed. In all samples of fruit juices and nectars in terms of ultrasonic treatment at 60°C and times of 3, 6 and 9min, regardless of the value of the amplitude, complete inactivation of the growth of yeasts and moulds were achieved, while at 20 and 40°C it is not observed. The value of reduction of cells of selected yeasts and moulds for ultrasound treatments at 60°C and the duration of the 3, 6 and 9min ranged from 3.556 to 5.934 log units, depending on the initial number of selected yeasts and moulds before treatment.
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Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | | | - Silva Evačić
- Vindija d.d, Međimurska 6, 42000 Varaždin, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Goran Smoljanić
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Čanak I, Markov K, Melvan E, Starčević A, Živković M, Zadravec M, Pleadin J, Jakopović Ž, Kostelac D, Frece J. Isolation and Characterisation of L. plantarum O1 Producer
of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products. Food Technol Biotechnol 2018; 56:581-589. [PMID: 30923455 PMCID: PMC6399718 DOI: 10.17113/ftb.56.04.18.5707] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurata) and identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for lactic acid bacteria as starter cultures for aquatic food production. L. plantarum O1 showed good antimicrobial activity against pathogenic test microorganisms. Further investigation confirmed it as the producer of the bacteriocin plantaricin. This strain also showed good growth at a wide range of temperatures (from 4 to 45 °C) and a wide range of pH (2–12), even in the presence of 3.5% NaCl. Its viability was also good after lyophilisation and in simulated gastric and small intestinal juice. The strain is a promising probiotic, and our further research will focus on its application in the biopreservation of fresh fish and shellfish.
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Affiliation(s)
- Iva Čanak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ena Melvan
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Antonio Starčević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mattea Živković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Manuela Zadravec
- Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Deni Kostelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Jakopović Ž, Hanousek Čiča K, Mrvčić J, Pucić I, Čanak I, Frece J, Pleadin J, Stanzer D, Zjalić S, Markov K. Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB 1, OTA and ZEA. Food Technol Biotechnol 2018; 56:208-217. [PMID: 30228795 DOI: 10.17113/ftb.56.02.18.5582] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, C. utilis in particular. The cell membranes of most yeasts underwent denaturation, except S. uvarum exposed to ochratoxin A and zearalenone. In the early stage of fermentation, all mycotoxin-exposed yeasts had lower metabolic activity and biomass growth than controls, but fermentation products and biomass concentrations reached the control levels by the end of the fermentation, except for C. utilis exposed to 20 µg/mL of zearalenone. The adaptive response to mycotoxins suggests that certain yeasts could be used to control mycotoxin concentrations in the production of fermented food and beverages.
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Affiliation(s)
- Željko Jakopović
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Karla Hanousek Čiča
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jasna Mrvčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Irina Pucić
- Department of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, HR-10000 Zagreb, Croatia
| | - Iva Čanak
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jadranka Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia
| | - Damir Stanzer
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Slaven Zjalić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, M. Pavlinovića 1, HR-23000 Zadar, Croatia
| | - Ksenija Markov
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Barukčić I, Bilandžić N, Markov K, Jakopović KL, Božanić R. Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12490] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Irena Barukčić
- Laboratory for Technology of Milk and Dairy products; Department of Food Engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb Croatia
| | - Nina Bilandžić
- Department of Veterinary Public Health; Laboratory for Residue Control; Croatian Veterinary Institute; Savska Cesta 143 Zagreb Croatia
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology; Department of Biochemical Engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Katarina Lisak Jakopović
- Laboratory for Technology of Milk and Dairy products; Department of Food Engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb Croatia
| | - Rajka Božanić
- Laboratory for Technology of Milk and Dairy products; Department of Food Engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb Croatia
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Pleadin J, Frece J, Lešić T, Zadravec M, Vahčić N, Malenica Staver M, Markov K. Deoxynivalenol and zearalenone in unprocessed cereals and soybean from different cultivation regions in Croatia. Food Addit Contam Part B Surveill 2017; 10:268-274. [PMID: 28635371 DOI: 10.1080/19393210.2017.1345991] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The aim of this study was to investigate the occurrence of deoxynivalenol (DON) and zearalenone (ZEN) in unprocessed cereals and soybean sampled in 2014 and 2015 from different fields located in Croatian regions. A total of 306 samples were analysed for DON and 415 samples for ZEN concentrations using quantitative ELISA methods. In 2014, DON and ZEN were determined in all samples in the mean concentrations of 1,461 ± 2,265 µg/kg and 656 ± 853 µg/kg, respectively, while in 2015 these means were 2,687 ± 2,731 µg/kg and 1,140 ± 1,630 µg/kg, respectively. The cultivation year significantly (p < 0.05) influenced mycotoxin concentrations, whereas the influence of cultivation region was seen with ZEN for all cereals except soybean, and not seen with DON at all. A higher contamination determined during 2015 could be explained by high to extreme humidity evidenced in the period of cereals' growth and harvesting.
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Affiliation(s)
- Jelka Pleadin
- a Laboratory for Analytical Chemistry , Croatian Veterinary Institute Zagreb , Zagreb , Croatia
| | - Jadranka Frece
- b Faculty of Food Technology and Biotechnology , University of Zagreb , Zagreb , Croatia
| | - Tina Lešić
- a Laboratory for Analytical Chemistry , Croatian Veterinary Institute Zagreb , Zagreb , Croatia
| | - Manuela Zadravec
- c Laboratory for Feed Microbiology , Croatian Veterinary Institute Zagreb , Zagreb , Croatia
| | - Nada Vahčić
- b Faculty of Food Technology and Biotechnology , University of Zagreb , Zagreb , Croatia
| | | | - Ksenija Markov
- b Faculty of Food Technology and Biotechnology , University of Zagreb , Zagreb , Croatia
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Pleadin J, Zadravec M, Lešić T, Vahčić N, Frece J, Mitak M, Markov K. Co-occurrence of ochratoxin A and citrinin in unprocessed cereals established during a three-year investigation period. Food Additives & Contaminants: Part B 2017; 11:20-25. [DOI: 10.1080/19393210.2017.1389994] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
| | - Manuela Zadravec
- Laboratory for Feed Microbiology, Croatian Veterinary Institute, Zagreb, Croatia
| | - Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Mario Mitak
- Laboratory for Feed Microbiology, Croatian Veterinary Institute, Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Canak I, Markov K, Jakopovic Z, StarCevic A, Gavrilovic A, Dujakovic JJ, Frece J. Application of L. plantarum O1 producer of plantaricin NC8 (PLNC8) in biopreservation of aquatic food products. J Biotechnol 2017. [DOI: 10.1016/j.jbiotec.2017.06.1020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pleadin J, Vasilj V, Petrovic D, Frece J, Vahcic N, Jahic S, Markov K. Annual variations of Fusarium mycotoxins in unprocessed maize, wheat and barley from Bosnia and Herzegovina. Croat J Food Sci Technol 2017. [DOI: 10.17508/cjfst.2017.9.1.02] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Mastanjević K, Kovačević D, Frece J, Markov K, Pleadin J. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. Food Technol Biotechnol 2017; 55:67-76. [PMID: 28559735 DOI: 10.17113/ftb.55.01.17.4688] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and different fermentation temperatures significantly (p<0.05) affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8% glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.
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Affiliation(s)
- Krešimir Mastanjević
- University of J. J. Strossmayer in Osijek, Faculty of Food Technology Osijek,
Department of Food Technology, Kuhačeva 20, HR-31000 Osijek, Croatia
| | - Dragan Kovačević
- University of J. J. Strossmayer in Osijek, Faculty of Food Technology Osijek,
Department of Food Technology, Kuhačeva 20, HR-31000 Osijek, Croatia
| | - Jadranka Frece
- University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General
Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ksenija Markov
- University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General
Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143,
HR-10000 Zagreb, Croatia
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Pleadin J, Frece J, Kudumija N, Petrović D, Vasilj V, Zadravec M, Škrivanko M, Perković I, Markov K. Citrinin in cereals and feedstuffs coming from Croatia and Bosnia & Herzegovina. Food Additives & Contaminants: Part B 2016; 9:268-274. [DOI: 10.1080/19393210.2016.1210242] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lešić T, Pleadin J, Krešić G, Vahčić N, Markov K, Vrdoljak M, Frece J. Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, Pleadin J, Gobin I, Dragičević TL, Markov K. Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks. Food Technol Biotechnol 2016; 54:129-134. [PMID: 27904402 DOI: 10.17113/ftb.54.02.16.4418] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep's milk and cheese, and yeast and mould in both types of milk and cheese. Staphylococcus xylosus prevailed in lambskin sacks. Despite the high incidence of S. aureus, even in the final product, staphylococcal enterotoxin was detected in only two sheep's cheese samples. Among the lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei prevailed in cow's cheese, whereas Leuconostoc mesenteroides and Lactobacillus plantarum prevailed in sheep's cheese. In the lambskin sacks Leuconostoc mesenteroides and Lactobacillus plantarum were predominant. Our findings give an important insight into the fermentation and microbial ecology of the cheese in lambskin sacks.
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Affiliation(s)
- Jadranka Frece
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Marija Vrdoljak
- Polytechnic 'Marko Marulić', Petra Krešimira IV 30, HR-22300 Knin, Croatia
| | - Mija Filipčić
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Marko Jelić
- Polytechnic 'Marko Marulić', Petra Krešimira IV 30, HR-22300 Knin, Croatia
| | - Iva Čanak
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia
| | - Ivana Gobin
- Faculty of Medicine, Braće Branchetta 20, HR-51000 Rijeka, Croatia
| | | | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Markov K, Mihaljević B, Domijan AM, Pleadin J, Delaš F, Frece J. Inactivation of aflatoxigenic fungi and the reduction of aflatoxin B1 in vitro and in situ using gamma irradiation. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.036] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Domijan AM, Pleadin J, Mihaljević B, Vahčić N, Frece J, Markov K. Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1185-91. [DOI: 10.1080/19440049.2015.1049219] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Josipović R, Knežević ZM, Frece J, Markov K, Kazazić S, Mrvčić J. Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices. Food Technol Biotechnol 2015; 53:454-462. [PMID: 27904380 DOI: 10.17113/ftb.53.04.15.4029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.
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Affiliation(s)
- Renata Josipović
- Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A,
HR-35000 Slavonski Brod, Croatia
| | | | - Jadranka Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology,
Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ksenija Markov
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology,
Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Snježana Kazazić
- Laboratory for Chemical Kinetics and Atmospheric Chemistry, Ruder Bošković Institute,
Bijenička 54, HR-10000 Zagreb, Croatia
| | - Jasna Mrvčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology,
Pierottijeva 6,HR-10000 Zagreb, Croatia
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Abstract
The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in fermented sausages, we characterised it as a potential functional starter culture. Lactococcus lactis ssp. lactis produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 °C, growth in the presence of 5% NaCl, good viability after lyophilisation and in simulated gastric and small intestinal juice, antimicrobial activity against test pathogens, and good adhesive properties in vitro.
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Affiliation(s)
- Jadranka Frece
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Jelena Cvrtila
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ivana Topić
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Frane Delaš
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Ksenija Markov
- Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Pleadin J, Perši N, Kovačević D, Vulić A, Frece J, Markov K. Ochratoxin A reduction in meat sausages using processing methods practiced in households. Food Additives & Contaminants: Part B 2014; 7:239-46. [DOI: 10.1080/19393210.2014.900119] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Markov K, Pleadin J, Bevardi M, Vahčić N, Sokolić-Mihalak D, Frece J. Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.002] [Citation(s) in RCA: 104] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Affiliation(s)
- Agim Rysha
- GTZ Project: “Support to the food industry in Kosovo-2007” Rr.; GazmendZajmi 24 Prishtina 10000 Kosovo
| | - Ksenija Markov
- Department for biochemical engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Jadranka Frece
- Department for biochemical engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Domagoj Čvek
- Department for biochemical engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Frane Delaš
- Department for biochemical engineering; Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
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Babić I, Markov K, Kovačević D, Trontel A, Slavica A, Dugum J, Čvek D, Svetec IK, Posavec S, Frece J. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen". Meat Sci 2011; 88:517-24. [PMID: 21377808 DOI: 10.1016/j.meatsci.2011.02.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2010] [Revised: 02/02/2011] [Accepted: 02/04/2011] [Indexed: 11/19/2022]
Abstract
The microbial population of a traditional Croatian fermented sausage "Slavonski kulen" was isolated, identified and subjected to technological and functional characterization in order to select potential autochthonous functional starter cultures. Dominant microflora were lactic acid bacteria (LAB), followed by staphylococci. Identification of isolated lactobacilli showed domination of Leuconostoc mesenteroides and Lactobacillus acidophilus while Staphylococcus xylosus and Staphylococcus warneri outnumbered the staphylococcal microbiota. Most of the isolated LAB and Staphylococcus species displayed good growth in the presence of 5% of NaCl and at 12, 18 and 22°C. All LAB and most of the staphylococci possess proteolytic activity and only Staphylococcus xylosus had lipolytic activity. All lactobacilli and staphylococci isolates produced significant concentrations of lactic acid (as determined by HPLC) and showed antimicrobial activity against pathogenic test microorganisms. Dominant LAB and Staphylococcus species displayed growth in the presence of 1% bile. Most of the staphylococci and all of lactobacilli showed sensitivity to all antibiotics tested.
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Affiliation(s)
- I Babić
- Ministry of agriculture, Fisheries and Rural Development, Croatia
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Stavrev P, Schinkel C, Stavreva N, Markov K, Fallone BG. SU-FF-T-370: Properties of the Iso-NTCP Envelope. Med Phys 2006. [DOI: 10.1118/1.2241288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Hadjiolova KV, Bachellerie JP, Vaptzarova K, Markov G, Popov P, Markov K, Russev G. Asen Hadjiolov, remembered. Chromosoma 1997; 105:388-90. [PMID: 9211965 DOI: 10.1007/bf02510474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- K V Hadjiolova
- Laboratoire de Biologie Moléculaire Eucaryote, CNRS, 118, Route de Narbonne, F-31062 Toulouse Cedex, France
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Bardarov S, Kriakov J, Karakahyan A, Sirakova T, Markov K. Characterization of PPD protein antigens in whole cell lysates of Mycobacterium bovis BCG. FEMS Microbiol Lett 1990. [DOI: 10.1111/j.1574-6968.1990.tb03803.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Bardarov SS, Kriakov J, Karakashyan A, Sirakova TD, Markov K. Characterization of PPD protein antigens in whole cell lysates of Mycobacterium bovis BCG. FEMS Microbiol Lett 1990; 59:89-93. [PMID: 2276618 DOI: 10.1016/0378-1097(90)90037-q] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The low molecular mass protein antigens in PPD from M. bovis BCG were chemically oligomerized using sulfosuccinimidyl-4-(p-maleimidophenyl)-butyrate (S-SMPB) as a crosslinking agent. Protein oligomers with molecular mass over 90 kDa were obtained and used for the preparation of hyperimmune polyclonal rabbit antiserum. Using this antiserum four protein bands with molecular mass 120, 90, 75 and 65 kDA were detected in immunoblotting analysis of sonic extract from M. bovis BCG separated in SDS-polyacrylamide gel. We suggest that these immunoreactive proteins in the sonic extract represent the native forms of the heat stable low molecular mass protein antigens in PPD.
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Affiliation(s)
- S S Bardarov
- Department of Molecular Biology, Bulgarian Academy of Sciences, Sofia
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Bardarov S, Sirakova T, Kriakov J, Karakashyan A, Markov K. A cloned chromosomal DNA fragment which differentiates Yersinia pestisfrom Yersinia pseudotuberculosisand Yersinia enterocolitica. FEMS Microbiol Lett 1990. [DOI: 10.1111/j.1574-6968.1990.tb03836.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Zaprianova M, Stoianova O, Burkov T, Markov K, Markova N, Ilieva Tsv. [Potential application of 5-Nitrox (Nibiol) in dental practice]. Stomatologiia (Sofiia) 1979; 61:299-303. [PMID: 299402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Levi M, Markov K. Preparation of certain intermediate products in the production of chloromycetin. II. Synthesis of n-nitroacetophenone. Pharm Chem J 1969. [DOI: 10.1007/bf00764132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Markov K, Kantardjiev V, Lobutova M. [Studies on the mutation mechanism of resistance of microorganisms to antibiotics]. C R Acad Bulg Sci 1968; 21:281-4. [PMID: 4879803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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