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Kot AM, Laszek P, Kieliszek M, Pobiega K, Błażejak S. Biotechnological potential of red yeast isolated from birch forests in Poland. Biotechnol Lett 2024:10.1007/s10529-024-03482-3. [PMID: 38687405 DOI: 10.1007/s10529-024-03482-3] [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: 11/09/2023] [Revised: 01/25/2024] [Accepted: 03/10/2024] [Indexed: 05/02/2024]
Abstract
OBJECTIVES This study aimed to isolate red yeast from sap, bark and slime exudates collected from Polish birch forests and then assessment of their biotechnological potential. RESULTS 24 strains of red yeast were isolated from the bark, sap and spring slime fluxes of birch (Betula pendula). Strains belonging to Rhodotorula mucilaginosa (6), Rhodosporidiobolus colostri (4), Cystrofilobasidium capitaum (3), Phaffia rhodozyma (3) and Cystobasidium psychroaquaticum (3) were dominant. The highest efficiency of carotenoid biosynthesis (5.04 mg L-1) was obtained by R. mucilaginosa CMIFS 004, while lipids were most efficiently produced by two strains of P. rhodozyma (5.40 and 5.33 g L-1). The highest amount of exopolysaccharides (3.75 g L-1) was produced by the R. glutinis CMIFS 103. Eleven strains showed lipolytic activity, nine amylolytic activity, and only two proteolytic activity. The presence of biosurfactants was not found. The growth of most species of pathogenic moulds was best inhibited by Rhodotorula yeasts. CONCLUSION Silver birch is a good natural source for the isolation of new strains of red yeast with wide biotechnological potential.
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Affiliation(s)
- Anna M Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland.
| | - Paulina Laszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Stanisław Błażejak
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
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2
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Pobiega K, Kot AM, Przybył JL, Synowiec A, Gniewosz M. Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries. Molecules 2023; 28:6744. [PMID: 37764522 PMCID: PMC10537721 DOI: 10.3390/molecules28186744] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/17/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Bee products from urban apiaries are increasingly used. They are mainly used to promote local apiaries and cities in which they are located. The aim of the study was to compare the chemical composition and antioxidant activity of propolis from 6 Polish apiaries located in cities (Legionowo, Torun, Cracow, Warsaw, Katowice, Lodz). The chemical composition was analyzed using liquid chromatography (HPLC-DAD) and the analysis of antioxidant activity by scavenging free radicals (ABTS and DPPH) and FRAP. The obtained results showed the presence of 24 phenolic compounds in propolis extracts. The tested samples showed differentiation in terms of the content of individual chemical components, however, cinnamic acid and its derivatives were dominant. High antioxidant activity of the tested extracts was demonstrated (ABTS was in the range of 16.80-51.53 mg Te/mL, DPPH was in the range of 7.54-22.13 mg Te/mL, while FRAP reduction was in the range of 10.93-29.55 mg Te/mL). The obtained results compared with literature data on propolis from agricultural areas allow to conclude that propolis samples from both Poland types of areas are similar and can be classified as poplar propolis.
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Affiliation(s)
- Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (A.M.K.); (A.S.); (M.G.)
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (A.M.K.); (A.S.); (M.G.)
| | - Jarosław L. Przybył
- Department of Vegetable and Medicinal Plants, Institute of Horticultural Sciences, Warsaw University of Life Sciences WULS-SGGW, 159 Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Alicja Synowiec
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (A.M.K.); (A.S.); (M.G.)
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (A.M.K.); (A.S.); (M.G.)
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3
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Kot AM, Sęk W, Kieliszek M, Błażejak S, Pobiega K, Brzezińska R. Diversity of Red Yeasts in Various Regions and Environments of Poland and Biotechnological Potential of the Isolated Strains. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04705-5. [PMID: 37646889 DOI: 10.1007/s12010-023-04705-5] [Citation(s) in RCA: 1] [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] [Accepted: 08/16/2023] [Indexed: 09/01/2023]
Abstract
Due to the growing demand for natural carotenoids, researchers have been searching for strains that are capable of efficient synthesis of these compounds. This study tested 114 red yeast strains collected from various natural environments and food specimens in Poland. The strains were isolated by their ability to produce red or yellow pigments in rich nutrient media. According to potential industrial significance of the carotenoids, both their total production and share of individual carotenoids (β-carotene, γ-carotene, torulene, and torularhodin) were analyzed. The total content of carotenoid pigments in the yeast dry matter ranged from 13.88 to 406.50 µg/g, and the percentages of individual carotenoids highly varied among the strains. Most of the yeast isolates synthesized torulene at the highest amount. Among the studied strains, isolates with a total carotenoid content in biomass greater than 200 µg/g and those containing more than 60% torularhodin were selected for identification (48 strains). The identified strains belonged to six genera: Rhodotorula, Sporidiobolus, Sporobolomyces, Buckleyzyma, Cystofilobasidium, and Erythrobasidium. The largest number of isolates belonged to Rhodotorula babjevae (18), Rhodotorula mucilaginosa (7), Sporidiobolus pararoseus (4), and Rhodotorula glutinis (4).
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Affiliation(s)
- Anna M Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland.
| | - Wioletta Sęk
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Stanisław Błażejak
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776, Warsaw, Poland
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Kot AM, Błażejak S, Nosek K, Synowiec A, Chlebowska-Śmigiel A, Pobiega K. Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol. Microorganisms 2023; 11:1923. [PMID: 37630483 PMCID: PMC10459593 DOI: 10.3390/microorganisms11081923] [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: 06/13/2023] [Revised: 07/14/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
The aim of this study was to determine the magnesium-binding capacity of Cyberlindnera jadinii yeast in media prepared from potato wastewater and glycerol (after biodiesel production), supplemented with magnesium salt. The research was carried out in two stages. In the first, the ability to binding magnesium by yeast in media supplemented with various doses of this element was tested. In the second stage, after selecting the appropriate dose of magnesium, the culture was carried out in a bioreactor. The composition of the yeast biomass was also analysed in terms of lipids and protein content and amino acid composition. Studies have shown that this type of medium can be used as a culture medium for the growth of C. jadinii yeast. In the first stage of the study, the most magnesium (8.97 mg/gd.m.) was bound by yeast cells after 48 h of cultivation in a medium supplemented with the addition of magnesium at a dose of 2 g/L. In the second stage of the research, the highest magnesium content in the biomass (7.9 mg/gd.m.) was noted after 24 h of cultivation in the same medium. The lipid and protein contents in the biomass obtained after 24 h of cultivation in the bioreactor were 6.35 and 43.73%, respectively. The main fatty acids present in the yeast lipids were oleic acid (59.4%) and linoleic acid (8.6%). Analysis of the amino acid profile of the proteins showed the highest proportions were glutamic acid (13.7%) and aspartic acid (11%).
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Affiliation(s)
- Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland; (S.B.); (K.N.); (A.S.); (A.C.-Ś.); (K.P.)
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5
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Nowacka M, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A. Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 2023; 28:molecules28072966. [PMID: 37049729 PMCID: PMC10095742 DOI: 10.3390/molecules28072966] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/25/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.
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6
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Janiszewska-Turak E, Witrowa-Rajchert D, Rybak K, Rolof J, Pobiega K, Woźniak Ł, Gramza-Michałowska A. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules 2022; 27:molecules27238637. [PMID: 36500730 PMCID: PMC9741357 DOI: 10.3390/molecules27238637] [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] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/02/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Joanna Rolof
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
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7
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Bogusz R, Smetana S, Wiktor A, Parniakov O, Pobiega K, Rybak K, Nowacka M. The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103085] [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: 11/25/2022]
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8
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Rybak K, Wiktor A, Pobiega K, Witrowa-Rajchert D, Nowacka M. Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111906] [Citation(s) in RCA: 4] [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: 01/01/2023]
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Pobiega K. Propionic acid production from apple pomace in bioreactor using Propionibacterium freudenreichii: an economic analysis of the process. 3 Biotech 2021; 11:60. [PMID: 33489679 PMCID: PMC7801545 DOI: 10.1007/s13205-020-02582-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 12/02/2019] [Accepted: 12/01/2020] [Indexed: 12/13/2022] Open
Abstract
Propionic acid and its salts are widely used as food and feed preservative. Currently, these compounds are chemically produced, which is more profitable compared to biotechnological production using bacteria of the Propionibacterium genus. Appropriate steps can enable reducing the production costs; for example, cheap industrial byproducts can be used as culture media. One such cost-effective raw material is apple pomace, a low-value byproduct from the food industry. It contains sugars such as glucose and fructose which can serve as potential carbon sources for microorganisms. This paper discusses the possibility of using apple pomace in the production of propionic acid and presents an economic analysis of the production process. The tested strain produced 8.01 g/L of propionic acid (yield 0.40 g/g) and 2.29 g/L of acetic acid (yield 0.11 g/g) from apple pomace extract. The economic analysis showed that the production of 1 kg of propionic acid (considering only waste) from 1000 kg of apple pomace would cost approximately 1.25 USD. The manufacturing cost (consumables, including feedstock, labor, and utilities) would be approximately 2.35 USD/kg, and the total cost including taxes would be approximately 3.05 USD/kg. From the economic point of view, it is necessary to improve the production of propionic acid from apple pomace, to increase the yield of fermentation and thus decrease the total production costs. This can be achieved, for example, using industrial byproducts as nitrogen and vitamin sources, instead of high-cost substrates such as yeast extract or peptone. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-020-02582-x.
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Affiliation(s)
- Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776 Warsaw, Poland
| | - Edyta Lipińska
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776 Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-776 Warsaw, Poland
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10
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Janiszewska‐Turak E, Hornowska Ł, Pobiega K, Gniewosz M, Witrowa‐Rajchert D. The influence of
Lactobacillus
bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14915] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Emilia Janiszewska‐Turak
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Łucja Hornowska
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Dorota Witrowa‐Rajchert
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
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11
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Kraśniewska K, Kosakowska O, Pobiega K, Gniewosz M. The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture. Foods 2020; 9:foods9121740. [PMID: 33255876 PMCID: PMC7760045 DOI: 10.3390/foods9121740] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [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: 10/26/2020] [Revised: 11/19/2020] [Accepted: 11/25/2020] [Indexed: 12/13/2022] Open
Abstract
The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.
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Affiliation(s)
- Karolina Kraśniewska
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences−SGGW (WULS-SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland; (K.P.); (M.G.)
- Correspondence: ; Tel.: +48-22-593-76-69
| | - Olga Kosakowska
- Department of Vegetable and Medicinal Plants, Institute of Horticultural Sciences, Warsaw University of Life Sciences–SGGW (WULS-SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland;
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences−SGGW (WULS-SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland; (K.P.); (M.G.)
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences−SGGW (WULS-SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland; (K.P.); (M.G.)
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12
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Kieliszek M, Piwowarek K, Kot AM, Pobiega K. The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry. Open Life Sci 2020; 15:787-796. [PMID: 33817266 PMCID: PMC7747523 DOI: 10.1515/biol-2020-0099] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 07/09/2020] [Revised: 08/28/2020] [Accepted: 09/08/2020] [Indexed: 01/29/2023] Open
Abstract
Cellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
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13
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Pobiega K, Igielska M, Włodarczyk P, Gniewosz M. The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (
Vaccinium corymbosum
) fruit. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14753] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Igielska
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Piotr Włodarczyk
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
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Pobiega K, Przybył JL, Żubernik J, Gniewosz M. Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02487-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AbstractCherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances. In this study, an ethanolic extract of propolis (EEP) was obtained, and its chemical composition was analyzed using high-performance liquid chromatography with diode array detector (HPLC-DAD), and minimum inhibitory concentration (MIC) and the minimum bactericidal/fungicidal concentration (MBC/MFC) were determined using the serial microdilution method. The antimicrobial activity of 5 and 10% EEP and pullulan films containing EEP (5 and 10%) against Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157, Penicillium chrysogenum, Fusarium solani, and Botrytis cinerea were compared. The influence of a pullulan coating containing EEP (5 and 10%) on reducing the number of bacteria and molds, physicochemical properties (weight loss (WL), total soluble solids (TSS), titratable acidity (TA), maturity index, pH, and color), and sensory properties (color and brightness of skin, aroma, flavor, overall quality, and general preference) of cherry tomatoes during refrigerated storage was evaluated. Pullulan films with EEP inhibited the growth of microorganisms on cherry tomatoes. These coatings did not affect the TSS and pH values of tomatoes, but a slight decrease in TA and WL was observed. Cherry tomatoes coated with pullulan coatings containing EEP did not show any adverse changes in their sensory properties. It was found that the addition of EEP to the pullulan coatings enriched them with antimicrobial properties and enhanced their action while reducing the WL and maturation time of cherry tomatoes.
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Tanas L, Winkowska-Nowak K, Pobiega K. The Importance of Teachers' Need for Cognition in Their Use of Technology in Mathematics Instruction. Front Psychol 2020; 11:259. [PMID: 32153470 PMCID: PMC7046624 DOI: 10.3389/fpsyg.2020.00259] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 09/04/2019] [Accepted: 02/03/2020] [Indexed: 11/13/2022] Open
Abstract
Modern technology offers an increasing number of tools for teaching mathematics, but technology adoption in schools encounters many barriers. The Technology Acceptance Model explains that technology usage is dependent on intentions, which rest on perceived ease of use and perceived usefulness. Less is known about the relationship between intentions and actual behavior. In the current study we show that the level of cognitive investment on the part of the teachers, captured by the construct of Need for Cognition (NC), is crucial in the use of technology in mathematical instruction, while controlling for a variety of background factors. Furthermore NC moderates the relationship between intentions and technology use, such that high NC weakens the relationship between the perceived usefulness of technology in pedagogy and its actual use.
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Affiliation(s)
- Lukasz Tanas
- Faculty of Psychology, SWPS University of Social Sciences and Humanities, Warsaw, Poland
| | | | - Katarzyna Pobiega
- Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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16
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Pobiega K, Kraśniewska K, Derewiaka D, Gniewosz M. Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods. J Food Sci Technol 2019; 56:5386-5395. [PMID: 31749486 PMCID: PMC6838241 DOI: 10.1007/s13197-019-04009-9] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 07/25/2019] [Accepted: 08/07/2019] [Indexed: 11/07/2022]
Abstract
The objective of the study was to compare the antimicrobial activities of ethanolic propolis extracts obtained using different extraction methods. Extraction of propolis was carried out using 70% ethanol, propolis to ethanol ratios of 1:10 and 1:5, extraction times of 1 or 7 days, and shaking extraction (SE), ultrasound-assisted extraction (UAE), and ultrasound-assisted shaking extraction (SUAE) methods. A total of 12 propolis extract lyophilizates were obtained. Samples were tested for extraction yield and for total phenol content by the Folin–Ciocalteau colourimetric method, and total flavonoid content using a spectrophotometric method. GLC/MS was used for the identification of chemical compounds in selected extract lyophilizates. Antimicrobial activity against selected bacterial and fungal species was assessed using the disk diffusion method. Propolis extracts obtained as the result of 1-day and 7-day shaking extraction followed by 20 min of ultrasound-assisted extraction (SUAE) had better antimicrobial properties as compared to those obtained by SE or UAE alone. SE and UAE gave lower extraction yields as well as lower phenol and flavonoid contents compared to SUAE. No differences were observed with regard to the qualitative composition of extracts obtained by any of the methods. It is best to obtain the extract using the combined method of 1-day extraction and 20-min sonication.
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Affiliation(s)
- Katarzyna Pobiega
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c str., 02-776 Warsaw, Poland
| | - Karolina Kraśniewska
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c str., 02-776 Warsaw, Poland
| | - Dorota Derewiaka
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c str., 02-776 Warsaw, Poland
| | - Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c str., 02-776 Warsaw, Poland
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Pobiega K, Kraśniewska K, Przybył JL, Bączek K, Żubernik J, Witrowa-Rajchert D, Gniewosz M. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules 2019; 24:E2965. [PMID: 31443325 PMCID: PMC6720850 DOI: 10.3390/molecules24162965] [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] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/13/2019] [Accepted: 08/14/2019] [Indexed: 12/14/2022] Open
Abstract
Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9-2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1-16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.
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Affiliation(s)
- Katarzyna Pobiega
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Karolina Kraśniewska
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław L Przybył
- Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Bączek
- Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Joanna Żubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Małgorzata Gniewosz
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Bzducha-Wróbel A, Pobiega K, Błażejak S, Kieliszek M. The scale-up cultivation of Candida utilis in waste potato juice water with glycerol affects biomass and β(1,3)/(1,6)-glucan characteristic and yield. Appl Microbiol Biotechnol 2018; 102:9131-9145. [PMID: 30215128 PMCID: PMC6208972 DOI: 10.1007/s00253-018-9357-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [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: 06/13/2018] [Revised: 08/20/2018] [Accepted: 08/30/2018] [Indexed: 11/08/2022]
Abstract
New ideas on production of yeast origin β-glucan preparations for industrial application are attracting interest considering market development of that high-value functional polysaccharide. Sellecting an efficient yeast producer and designing culture conditions are a prerequisite for obtaining high yield of β-glucan. The aim of this study was to describe at the first time the influence of the mode of cultivation (shake-flasks and batch fermentation) and time of culture on characteristic and yield of biomass and β(1,3)/(1,6)-glucan preparations of Candida utilis ATCC 9950 after cultivation in medium based on waste potato juice water supplemented with 10% of glycerol. After shake-flask culture, the biomass was characterized by higher protein content (app. 26.5%) compared to 19% after batch fermentation while the cultivation on a biofermentor scale promoted polysaccharides biosynthesis. The highest output of purified β(1,3)/(1,6)-glucan preparation (5.3 gd.w./L), containing app. 85% of that polysaccharide, was found after 48 h cultivation in biofermentor. Batch fermentation promoted biosynthesis of alkali-insoluble β(1,3)/(1,6)-glucan fraction, decreasing the content of β(1,6)-glucan. The yield of β(1,3)/(1,6)-glucan synthesis was 0.063 (g/g glycerol), while the productivity of that polysaccharide reached 0.094 (g/L/h). Longer batch fermentation (72 h) resulted in reduction of production efficiency of β-glucan preparation under studied conditions. The results of the study provide a new efficient biotechnological solution to produce high-value β-glucan preparations of C. utilis origin based on valorization of agro-waste potato juice water with glycerol.
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Affiliation(s)
- Anna Bzducha-Wróbel
- Faculty of Food Science, Department of Biotechnolgy, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776, Warszawa, Poland.
| | - Katarzyna Pobiega
- Faculty of Food Science, Department of Biotechnolgy, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776, Warszawa, Poland
| | - Stanisław Błażejak
- Faculty of Food Science, Department of Biotechnolgy, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776, Warszawa, Poland
| | - Marek Kieliszek
- Faculty of Food Science, Department of Biotechnolgy, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776, Warszawa, Poland
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Bzducha-Wróbel A, Błażejak S, Kieliszek M, Pobiega K, Falana K, Janowicz M. Modification of the cell wall structure of Saccharomyces cerevisiae strains during cultivation on waste potato juice water and glycerol towards biosynthesis of functional polysaccharides. J Biotechnol 2018; 281:1-10. [PMID: 29885339 DOI: 10.1016/j.jbiotec.2018.06.305] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [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: 01/29/2018] [Revised: 05/07/2018] [Accepted: 06/05/2018] [Indexed: 10/14/2022]
Abstract
Changes in cell wall structure of four strains of Sacccharomyces cerevisiae species (brewer's, baker's and probiotic yeast) after culturing on deproteinated potato juice water (DPJW) with diverse addition of glycerol and different pH were investigated. It allowed to select conditions intensifying biosynthesis of β(1,3)/(1,6)-glucan and mannoproteins of cell walls of tested strains. Yeast cell wall structural polysaccharides show biological activity and technological usability in food industry but also decide about therapeutic properties of yeast biomass. The highest increase in the thickness of walls (by about 100%) and β-glucan layer (by about 120%) was stated after cultivation of S. cerevisiae R9 brewer's yeast in DPJW supplemented with 5 and 10% (w/v) of glycerol and pH 7.0 while S. cerevisiae var. boulardi PAN yeast synthesized by ab. 70% thicker β-glucan layer when the pH of growth medium was equal to 5.0. The cells of brewer's yeast (S. cerevisiae R9), probiotic (S. cerevisiae CNCM 1-745) and baker's (S. cerevisiae 102) intensified the ratio of mannoproteins in the structure of cell walls cultivated in mediums supplemented with above 15% of glycerol what point out the protective action of glycoprotein's under osmotic stress conditions. The study confirms at the first time the possibility of using agro-industrial waste in biosynthesis of functional polysaccharides of S. cerevisiae cell wall. It could be an new advantage in production of yeast biomass with therapeutic properties or β-glucan preparation as a novel food ingredient.
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Affiliation(s)
- Anna Bzducha-Wróbel
- Faculty of Food Science, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland.
| | - Stanisław Błażejak
- Faculty of Food Science, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland
| | - Marek Kieliszek
- Faculty of Food Science, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland
| | - Katarzyna Pobiega
- Faculty of Food Science, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland
| | - Katarzyna Falana
- Faculty of Food Science, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland
| | - Monika Janowicz
- Faculty of Food Science, Department of Food Engineering and Process Management, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warszawa, Poland
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20
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Gniewosz M, Kraśniewska K, Kosakowska O, Pobiega K, Wolska I. Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil. Herba Polonica 2018. [DOI: 10.1515/hepo-2017-0021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Summary
Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC). The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01%), and the main components included linalyl acetate (48.06%) and linalool (26.88%). The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63-5.0/1.25-5.0 mg/ml and for fungi in the range of 1.25-40/5.0-80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.
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Affiliation(s)
- Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Karolina Kraśniewska
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Olga Kosakowska
- Department of Vegetable and Medicinal Plants Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Katarzyna Pobiega
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Iwona Wolska
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
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Kraśniewska K, Ścibisz I, Gniewosz M, Mitek M, Pobiega K, Cendrowski A. Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.). Materials (Basel) 2017; 10:ma10080965. [PMID: 28820473 PMCID: PMC5578331 DOI: 10.3390/ma10080965] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 08/06/2017] [Accepted: 08/14/2017] [Indexed: 11/21/2022]
Abstract
Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.
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Affiliation(s)
- Karolina Kraśniewska
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Iwona Ścibisz
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Małgorzata Gniewosz
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Marta Mitek
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Pobiega
- Division of Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Andrzej Cendrowski
- Division of Fruit and Vegetable Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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