Facultative Anaerobic Microorganisms Research Articles

Isolation and Immunogenicity Assessment of Facultative Anaerobic Microorganisms from the Caseum of Tuberculosis Foci

Isolation and Immunogenicity Assessment of Facultative Anaerobic Microorganisms from the Caseum of Tuberculosis Foci

ROLE OF LABORATORY DIAGNOSTICS IN THE DENTAL PRACTICE

Laboratory methods play a crucial role in dental practice, as the state of a patient's oral cavity frequently mirrors disruptions in metabolic processes within the body, and can also provide insights into potential pathology affecting individual organs and systems.
 The aim of this study is to assess the efficacy of employing laboratory methods in patients with periodontal tissue diseases.
 We conducted examinations on 35 patients diagnosed with chronic generalized periodontitis of degrees II and III, along with 15 patients diagnosed with chronic catarrhal gingivitis. Additionally, a control group comprising 15 patients diagnosed solely through clinical examination methods with generalized periodontitis was included in the study.
 All patients underwent a comprehensive evaluation, including general and biochemical blood tests. The investigation of periodontal pocket contents involved cytological and microbiological analyses, employing the method of successive serial rinses.
 The patients diagnosed with generalized periodontitis have demonstrated a slight elevation in leukocyte count to 10-12*109/l upon the assessment of the general clinical blood test, indicating an exacerbation of the pathological process in periodontal tissues.
 Furthermore, patients with generalized periodontitis have exhibited leukocyte migration in oral fluid exceeding 120, signifying disease exacerbation. Cytological examination of periodontal pocket contents revealed a notable presence of epithelial cells.
 In the microbiocenoses of both gingival and periodontal pockets, representatives of aerobic and facultative anaerobic microorganisms were predominant. Among patients diagnosed with catarrhal gingivitis, these microorganisms constituted 74.25% of the microbiota, while in those with generalized periodontitis, they accounted for 62.70%. During periods of exacerbated periodontitis, there was an increase in the proportion of anaerobes within the microflora of periodontal pockets, rising from 23.15% to 29.40%.
 Research results have shown that patients with inflammatory and inflammatory-dystrophic periodontal diseases experience dysbiosis of gingival and periodontal pockets, characterized by a decrease in the antagonism of symbiont bacteria to pathogenic and potentially pathogenic microorganisms. The correct interpretation of laboratory studies carried out over time has not only diagnostic and prognostic significance, but is decisive in the choice of adequate treatment.

The impact of administration of Annona muricata leaf on estrogen and progesterone functions following mercury-induced toxicity in adult female Wistar rats

Environmental toxicants have been linked to female reproductive dysfunction resulting from oxidative stress. The study assesses the impact of ethanolic leaf extract of Annona muricata (EAM) on ovarian and uterine function following mercury-induced toxicity in female Wistar rats. The study involved 40 female Wistar rats, each weighing 114–156g, divided into eight groups of five animals each. Group A received feed and water only; group B received 500 mg/kg of EAM only; and group C received 25 mg/kg of mercury chloride (HgCl2). Groups D and E received 100 mg/kg and 500 mg/kg of EAM for 4 weeks and were treated with 25 mg/kg of HgCl2, respectively. Group F received 500 mg/kg of EAM for 4 weeks and treated immediately with co-administrstion of 25 mg/kg of HgCl2 and 500 mg/kg of EAM for 4 weeks. Groups G and H received 25 mg/kg of HgCl2 and received 100 mg/kg and 500 mg/kg of EAM for 4 weeks, respectively. Progesterone amd Estrogen levels were measured at the end of the administration. The data was analysed using SPSS version 25, with inferential statistics performed, and significant values were set at p≤0.05. Administration of mercury resulted in a decreased level of oestrogen, and progesterone. EAM treatments resulted in statistically significant increased levels of progesteron in groups E, F, G and H; group D also showed an increase, though not statistically significant. Estrogen levels were increased in groups F, G and H, but groups D and E showed a decrease in estrogen levels, though not statistically significant. The study reveals that EAM enhances female reproductive hormonal levels and may turn out into a potential capable of reversing or preventing female infertility linked to mercury chloride toxicity.

Infl uence of feeding carbohydrate feed additives on the productivity of cows and the quality of milk

Many studies have proven that the genetic potential of animals is realized with proper feeding and this cannot be achieved without the use of biologically active feed additives. The purpose of the research was to use the additives Living Protein and Tanrem Sh with hepatoprotective properties in the rations of lactating cows in the fi rst 100 days of lactation. The scientifi c and farm experiment was carried out at the breeding farm of Razliv LLC in the Kurgan region on 30 mature lactating cows of Black-and-White breed. The experiment was carried out in 2022–2023. New generation additives Living Protein and Tanrem Sh combining nutritional and hepatoprotective properties help increase milk production in the fi rst 100 days of lactation. Feeding the additives to lactating cows at 500 g/head/day contributed to an increase in milk production in the experimental groups compared to the control group. Thus, in the fi rst 100 days of lactation the milk yield of natural fat milk in cows of the 1st experimental group exceeded that of their herdmates in the control group by 310,0 kg or 11,75 % and the milk yield of cows of the 2nd experimental group was higher than the control group by 342,5 kg or 12,98 %. In terms of 4 % milk, the milk yield of cows in the experimental groups receiving the test additives was higher by 375,2 kg and 428,0 kg, which exceeded the milk yield of cows in the control group by 14,38 and 16,40 %, respectively. The inclusion of feed additives in the ration also had a positive eff ect on the fat and protein content in the milk of cows in the experimental groups. Thus, in the 1st experimental group the advantage in the mass fraction of fat compared to the control group was 0,16 abs.%, and protein 0,04 abs.%, and in the 2nd experimental group the superiority was 0,21 and 0,08 abs.%, respectively. Milk indicators for the content of somatic cells and Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms have improved.

Влияние растительных добавок на микробиологические показатели молочных йогуртов

Increasing the survival time and count of viable lactic acid bacteria during storage is an important factor in the probiotic industry. Vegetable powders combined with Lactobacillus bulgaricus and Streptococcus thermophilus can inhibit the growth and reproduction of harmful bacteria in yogurt. This research featured the survival rate of lactic acid bacteria and the microbiological safety of dairy yoghurts fortified with vegetable powders. The research objective was to establish the effect of the additive on the total lactic acid bacterial count in yogurts in order to compare the microbiological indicators with the standards for fortified yogurts. The yoghurts were made by tank method at the municipal dairy plant in Yurga, Kemerovo region. A thermophilic YoFlex culture with Lactobacillus bulgaricus and Streptococcus thermophilus entered the product at the fermentation stage together with dry tomato, fenugreek, and basil powders. The quality tests were conducted at the production laboratory in line with GOST State Standard 31981-2013. All the measurements were done in triplicates, with a significance level of 95 % (p < 0.05). The combined effect of the lactic acid bacteria and the vegetable powders inhibited the growth of E. coli bacteria. The biggest count of viable lactic acid bacteria belonged to the samples fortified with tomato and basil powder. On storage day 1, this sample showed a 62 % higher quantity of mesophilic aerobic and facultative anaerobic microorganisms. Fenugreek and basil leaf powders also increased the viability of yogurt starter cultures compared to the control sample. The number of viable probiotic cells decreased on storage day 8 at 4 ± 2 °C, the recommended shelf life for the new fortified yogurt being 5 days.

Effect of lactic acid bacteria ferment cultures on pork freshness

During the primary pork processing at the stage of cooling half-carcasses, their mass is lost, leading to economic losses. One promising way to solve this problem is to wash halfcarcasses with chilled water. This requires decontaminating meat with microflora, which causes its spoilage. The purpose of the study is to determine the effectiveness of the final treatment of pork half-carcasses with ferment cultures of SafePro® B-SF-443 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains for their bioconservation and preservation of freshness. The paper uses organoleptic, chemical, and microbiological research methods. It was established that cooling half-carcasses of pork in the refrigerator using cold water washing contributes to the appearance of signs of meat spoilage in terms of microbial contamination and pH value already on the 4th day of storage. Surface treatment of half-carcasses with suspensions of lactic acid microorganisms of SafePro® B-SF-43 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains at a dose of 107 /cm2 provides proper organoleptic parameters and the pH value of pork up to 7 days of storage, which correspond to high-quality meat. Both ferment cultures of lactic acid microorganisms reduce microbial contamination of meat due to the number of mesophilic aerobic and facultative anaerobic microorganisms in paired carcasses by 1.25 and 0.65 lg CFU/cm2 and increase the number of lactic acid microorganisms by 3.47 and 3.43 lg CFU/cm2 accordingly, this allows extending the shelf life of meat in the chilled form to at least 7 days. The most suitable culture for the final processing of half-carcasses of pork, which are cooled in the refrigerator in combination with washing with chilled water, is the SafePro® B-2 (Lactobacillus sakei) strain. The results obtained are promising for improving the technology of primary pork processing at the cooling stage using ferment cultures of lactic acid microorganisms as natural preservatives, which will increase the shelf life of meat, considering its quality and safety

Design of prebiotic cheese spreads enriched with biologically active compounds

The development of functional foods providing health benefits above the basic nutritional needs is of growing interest to the food industry. This research aimed to: design fresh prebiotic cheese spreads enriched with agave inulin (AI), thyme (Thymus callieri Borbás ex Velen.) and hawthorn fruit (Crataegus monogyna Jacq.) as plant sources of biologically active compounds; observe the physicochemical and microbiological changes in the cheese during storage at 4°C for 35 days; evaluate the sensory characteristics of the new functional products. Therefore, five experimental groups of fresh cheese spreads were prepared – a control; 1% AI + 0.2% thyme; 2% AI + 0.2% thyme; 1% AI + 0.4% hawthorn fruit and 2% AI + 0.4% hawthorn fruit. During the storage, pH in all experimental groups gradually decreased (reaching values between 4.17 and 4.25 on the 35th day), which corresponded to the increasing titratable acidity (reaching values from 146.30°T to 152.51°T on the 35th day). The application of thyme and hawthorn fruit did not reduce the total plate count (mesophilic aerobic and facultative anaerobic microorganisms) and yeasts; however, during the storage period the addition of agave inulin stimulated the growth of lactic acid bacteria in the treated samples compared to the control.

Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics

One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In this regard, our study investigated the potential of nectarine powder as a regional fruit product that could be developed into a global innovation. The present study examined: the physicochemical composition, antioxidant activity, microbiological load, and adsorption and desorption characteristics of the nectarine powder. The fruit powder was acquired through the use of a heat pump dryer, where drying took place at 42 °C for a duration of 8 h until achieving a moisture content ranging from 13.5 % to 14.5 %. The approximate physicochemical values are as follows: proteins, total carbohydrates, crude fiber, ash content and total lipids. Microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms were checked and found to be within the acceptable limits as stipulated by the relevant state standards. Antioxidant activity was demonstrated through the utilization of various methods, including DPPH (33.19 ± 0.09mMTE/g extract), ABRS (2.55 ± 0.05mMTE/g extract), FRAP (1.43 ± 0.03mMTE/g extract) and CUPRAC (0.83 ± 0.01mMTE/g extract) methods. Investigation of the mass transfer sorption characteristics is performed using the gravimetric-static method. The conditions of the experiment were selected according to the usual conditions in which the food products are found in the commercial depot. The equilibrium and monolayer moisture data are investigated at 10 °C, 25 °C and 40 °C and relative air humidity in the wide range from 11 % to 87 %, achieved by the salts saturated solutions. To depict the adsorption and desorption isotherms, the modified models of Halsey, Chung-Pfost, Henderson, and Oswin were selected.

Developing the quality of functional sausage products with the addition of local vegetable raw materials

In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

Increased IL-12p70 and IL-8 Produced by Monocytes in Response to Streptococcus spp. and Actinomyces spp. Causals of Endodontic Primary Infections.

We sought to evaluate the effect of endodontic-causative microorganisms of primary infections on mononuclear cells such as CD14+, CD4+, CD8+, CD19+ and Tregs Foxp3+. Facultative anaerobic microorganisms were isolated from radicular conducts and peripheral blood samples, which were taken from patients with primary infections. Cellular cultures were performed with peripheral blood mononuclear cells (PBMC) with and without Actinomyces spp. and Streptococcus spp. during 48, 72, and 96 h of contact in culture (concentration 5 × 105 cells/well) in a round plate bound with 48 wells. Later, PBMC was collected for analysis by flow cytometry, with the monoclonal antibodies αCD14, αCD4, αCD8, αCD19 and αFoxp3, and acquired using an FACSCanto II cytometer. The supernatant of cellular cultures was analyzed for the quantification of inflammatory cytokines. Data analysis was performed in FlowJo v10.8.2 and FCAPArray software, and statistical analysis was performed using GraphPad v5.0. software. We observed an increase in the percentage of CD14+ cells in patients at different hours of cellular culture in the presence of both Actinomyces spp. and Streptococcus spp. microorganisms, compared to healthy controls. This study demonstrates the role played by the innate immune system in the pathogeny of endodontic primary infections, explaining the effects that generate the more common microorganisms in this oral pathology.

Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté

This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.

Оценка зависимости КМАФАнМ мяса и мясных полуфабрикатов от различных факторов

Оценка зависимости КМАФАнМ мяса и мясных полуфабрикатов от различных факторов

Formation of biosafety and greening of the production environment of food production with application of anolyte

Introduction: Electrochemically activated aqueous solutions are widely used in medical institutions, animal husbandry, as well as in large food processing facilities. This work presents a literature review on the use of electrochemically activated solutions in the food industry. These solutions can be used as a safe means for processing food raw materials, equipment, food containers, and surfaces of foodservice facilities. The question of using activated aqueous solutions in relation to foodservice establishments is not fully explored in the scientific literature.Purpose: The aim of the research is to study the possibility of using electrochemically activated aqueous solutions as safe and environmentally friendly means for treating objects in the production environment to eliminate the risk of contamination by microorganisms.Materials and Methods: Surfaces of the production environment were selected as the objects of study, including a table, scales, a knife, a slicer, and a gastronorm container. Sweet pepper fruits of the "Avangard" variety were chosen as non-heat-treated food products. An electrochemically activated aqueous solution of chlorine dioxide and hydrogen peroxide compounds with a concentration of active substances of 0.5 ± 0.05 g/L (Anolyte ANK-SUPER) was chosen as the treatment agent. Microbiological studies were conducted using XLD Agar medium and petrifilms. To assess the effectiveness of treatment, microbiological studies were conducted with the determination of Coliform Bacteria (BGKP) and Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM). To achieve acceptable microorganism counts for counting purposes, the tenfold dilution method was used. The residual active chlorine concentration was determined using the iodometric method to determine the actual concentrations of working solutions.Results: The use of undiluted disinfectant with a concentration of 0.5 ± 0.05 g/L confirmed the effectiveness of electrochemically activated solutions against Coliform Bacteria (BGKP), with a significant reduction in the content of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) compared to control samples. However, the results of the experiments suggest that parameter selection is required, specifically the concentration of the disinfectant and the duration of treatment depending on the object. The data obtained from preliminary experiments characterize the potential use of reduced concentrations of the working solution (no less than 0.05 ± 0.005 g/L of active chlorine), but do not confirm the possibility of full-scale application of the used concentrations due to the lack of quantitative data on the degree of contamination of the initial surfaces. The possibility of using the solutions as a single agent for treating both working surfaces and fruit and vegetable products has been demonstrated.Conclusion: As a result of the conducted research, the effectiveness of disinfectants based on electrochemically activated solutions against Escherichia coli bacteria (BGKP) and the reduction of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) has been confirmed. In addition, among the possible prospects for research, determining the minimum concentrations and contact times for achieving stable disinfecting effects can be mentioned. The results obtained showed that the use of electrochemically activated solutions ensured the biological safety of treated production objects and surfaces of thermally untreated food products. An alternative method of using electrochemically activated solutions as a universal environmentally friendly agent has been proposed. Thus, in foodservice establishments, an effective "green" technology based on electrochemically activated solutions can be implemented.

Microbiological safety criteria for products from unconventional raw materials: raw bear fat

Fat of game animals is a prospective raw material for bioactive additives. Before such a product enters the market, food science has to make sure it is safe for consumption.
 This research featured subcutaneous adipose tissue of brown bears tested with standard methods for microbiological safety indicators. The microbial properties were studied on liquid and solid nutrient media. Staphylococcus was profiled using a VITEK 2 Compact biochemical automatic analyzer and Gram-positive cards (Bio-Mérieux, France). The analysis followed the Technical Regulations of the Customs Union TR TS 021/2011 On Food Safety (December 09, 2011).
 The microbial count for mesophilic aerobic and facultative anaerobic microorganisms was 1.5×103 CFU/g. The fat samples revealed no molds, yeasts, or Escherichia coli bacteria. Liquid and solid nutrient media made it possible to describe the qualitative profile and cultural properties of the bear fat microflora against pork fat, which served as control. The automatic system identified Gram-positive, coagulase-negative, and oxidase-positive Staphylococcus lentus and Staphylococcus sciuri. In line with the modern classification, they belong to the new genus of Mammaliicoccus, namely Mammaliicoccus sciuri.
 Subcutaneous adipose tissue of brown bears needs to undergo a microbiological safety test before consumption. Bear fat requires additional research in order to become a safe raw material for food products and bioactive additives.

STUDY OF THE SAFETY INDICATORS OF OILSEED CAKES

The purpose of this research is the use of secondary raw materials of oil and fat industry enterprises, oilseed cake, for the development of new enriched food products with increased biological and nutritional value. The objects of research were flaxseed, soybean, peanut, and pumpkin oilcake obtained based on an experimental production workshop for the processing of oilseeds. This article presents the results of organoleptic, physico-chemical, and microbiological indicators, the content of toxic elements, the content of heavy metals, and the energy value of the studied cakes for further use in the development of bakery, confectionery, and pasta products was determined. All indicators do not exceed the requirements established by regulatory documents. According to the results of the research, high content of proteins from 29.6 in peanut and up to 37.5 in pumpkin oilcake was revealed; toxicity in rabbits was not detected, cadmium, mycotoxins, Bacteria of the Escherichia coli group BECG (coliforms), yeasts, molds were not detected; other toxic elements, the number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAM), heavy metals do not exceed the allowable limits.Domesticoilseed processing by products can enable the reuse of materials in the supply chain as they add value to food, reduce costs, promote economic growth, and reduce the risks associated with their disposal in the environment.

The risk-based control of the safety and quality of freshwater fish for sale in the agri-food market

Scientifically substantiated and experimentally proven the feasibility of conducting proper risk-based control of the safety and quality of freshwater fish in the Kyiv region's agro-food markets following the regulatory document's requirements, developed by express, improved methods for determining freshness and microstructural examination of muscle tissue. At organoleptic assessmentUkrainian scaly carp, crucian carp, and pike perch were fresh, and rotan was of dubious freshness. Regarding pH value, Nesler number, and qualitative reaction to the content of ammonia and ammonia salts with ’Nesler’s reagent, the meat of Ukrainian scaly carp, crucian carp, and pike perch corresponded to fish of a fresh degree. For rotan meat, its dubious freshness was established. In the photometric determination of the studied fish's freshness, the optical density of the supernatant correlated with the quality indicators for the content of ammonia and ammonia salts. An improved benzidine test with a filtrate from the gills of the mouth confirms the doubtfulness of the freshness of the fish. The studied fish samples corresponded to the standard indicators according to microscopic indicators and the number of mesophilic aerobic and facultative anaerobic microorganisms. By determining the chemical parameters of the studied fish, it was found that the mass fraction of water in meat was the highest in rotan (78.30 ±0.13%) and was accompanied by the smallest mass fraction of dry matter (21.70 ±0.09), the proportion of proteins (16.96 ±0.06), indicators of fat in meat (3.01 ±0.06%) and formed the lowest indicator of its relative biological value – 92.5%. In benign fish with organoleptic indicators, a microstructural study of muscle tissue revealed significant changes in its structure with atrophy of individual muscle fibers and growth in these areas of connective, mainly fatty tissue.

Possibility Assessment of Using Dihydroquercetin and Pectin in the Oil Pastes Composition to Increase Their Nutritional Value

The fats proportion in the diet of a modern person should not exceed 30 % of the total energy value of the diet. Butter paste is a product of buttermaking with a fat content of 39 to 49 %. The study aims at evaluating the possibility of dehydroquercetin and pectin use in the butter pastes composition to increase their nutritional value. The researchers devel oped butterpaste composition with dihydroquercetin “Lavitol” and pectin. There are the organoleptic, physico-chemical and microbiological parameters of the butter paste with pectin and dihydroquercetin – the paste has a dense, plastic, homogeneous consistency and a pronounced creamy taste. The maximum value of the thermal stability coefficient (0.93) was in samples with a dosage of 1.5 % pectin. The thermal stability coefficients of the control sample and the sample with dihydroquercetin were 21.1 and 3.88 % lower than in the experimental sample with dihydroquercetin and pectin. The minimum ther mal stability coefficient was in samples without pectin (0.73). The mass fraction of fat in the butter paste was 44 %. The authors revealed an increase in thermal stability during the dihydroquercetin introduction, a decrease in the milk plasma acidity and the number of mesophilic aerobic and facultative anaerobic microorganisms in butter paste samples with dihydroquercetin by 29.5 % on the 1st day and by 38.7 % on the 10th day of storage. A man developed butter paste formulation with pectin and dihydroquercetin. The butter paste production according to this recipe is possible in the conditions of a dairy processing enterprise of any capacity, with organized butter manufacture. The product targets the systematic use by the population of all age groups.

Phytomitigation potential and adaptive responses of helophyte Typha latifolia L. to copper smelter-influenced heavily multi-metal contamination.

The present study of phytomitigation potential and adaptive physiological and biochemical responses of helophyte Typha latifolia L. growing in water bodies at different distances from the century-old copper smelter (JSC "Karabashmed" Chelyabinsk Region, Russia) was conducted for the first time. This enterprise is one of the most dominant sources of multi-metal contamination for water and land ecosystems. The aim of the research was to assess the heavy metal (Cu, Ni, Zn, Pb, Cd, Mn, and Fe) accumulation, the photosynthetic pigment complex, and some redox reactions in T. latifolia from six differently technogenic impacted sites. In addition, the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) in rhizosphere sediments, as well as some plant growth-promoting (PGP) attributes of 50 isolates from each site, were determined. The water and sediment metal concentrations in highly contaminated sites exceeded the permissible/critical limits and were found much higher than that previously reported by other researchers while studying this helophyte. Both the degree of contamination and geoaccumulation indexes further elucidated extremely high contamination due to prolonged activity of copper smelter. T. latifolia accumulated significantly higher concentrations of the most of studied metals in its roost and rhizome with meager transfer to leaves (the translocation factors were less than one). Spearman's rank correlation coefficient showed a strong positive correlation between the metal concentration in sediments and its content in T. latifolia leaves (rs = 0.786 at p < 0.001 on average) and roots/rhizome (rs = 0.847 at p < 0.001 on average). In highly contaminated sites, the folia content of chlorophyll a and carotenoids decreased (by 30 and 38%, respectively), while lipid peroxidation enhanced (by 42%) on average compared to S1-S3 sites. These responses were accompanied by increasing non-enzymatic antioxidant content (soluble phenolic compounds, free proline, and soluble thiols) that allow plants to resist under significant anthropogenic loads. QMAFAnM in the five studied rhizosphere substrates varied insignificantly (2.5 × 106 - 3.8 × 107cfug-1 DW) and was decreased only in the most contaminated site (4.5 × 105). The proportion of rhizobacteria capable of fixing atmospheric nitrogen decreased by 1.7 times, solubilizing phosphates by 1.5 times, and synthesizing indol-3-acetic acid by 1.4 times in highly contaminated sites, while the amount of siderophore, 1-aminocyclopropane-1-carboxylate deaminase, and HCN producing bacteria did not considerably change. The results indicate high resistance of T. latifolia to prolonged technogenic impact, probably due to compensatory adaptive changes in the nonenzymatic antioxidant level and presence of beneficial microorganisms. Thus, T. latifolia was found to be a promising metal-tolerant helophyte that could help in mitigation of metal toxicity due to their phytostabilization even in heavily contaminated environment.

Einkorn (Triticum monococcum L.) and nectarine flour mixture - antioxidant activity, microbiological and sorption characteristics

The current paper presents the initial scientific research on a new enriched flour mixture with nectarine powder, comprising physicochemical parameters, antioxidant capacity, microbiological load, and sorption characteristics data. A mixture of 70% Einkorn flour and 30% fruit powder of Bulgarian origin as a functional food supplement was blended. The presence of bioactive components was proved by the in vitro analysis of antioxidant activity through DPPH, ABTS, FRAP, and CUPRAC methods. The microbiological indicators, the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci and coliforms, were within the permissible norms and no presence of pathogenic microorganisms, were detected in the flour mixture. Adsorption and desorption processes were studied at 10, 25 and 40°C and aw = 0.112-0.868 following static gravimetric methods. The obtained S-shaped equilibrium sorption isotherms confirm the constant trend that with increasing equilibrium moisture content, the temperature decreases in conditions of constant water activity. Based on the obtained sorption capacity data, a calculation of the monolayer moisture content was made using the linearization of the BET model. One of the modified three-parametric models of Oswin, Halsey, Henderson, and Chung-Pfost was selected as a suitable model for describing all sorption isotherms.