Microbiological Characteristics Research Articles

Clinical and genomic characteristics of IMP-producing Enterobacter cloacae complex and Klebsiella pneumoniae.

Carbapenemase-producing Enterobacterales (CPEs) are one of the top priority antimicrobial-resistant pathogens. Among CPEs, those producing acquired metallo-β-lactamases (MBLs) are considered particularly problematic as few agents are active against them. Imipenemase (IMP) is the most frequently encountered acquired MBL in Japan, but comprehensive assessment of clinical and microbiological features of IMP-producing Enterobacterales infection remains scarce. Here, we retrospectively evaluated 62 patients who were hospitalized at a university hospital in Japan and had IMP-producing Enterobacterales from a clinical culture. The isolates were either Enterobacter cloacae complex or Klebsiella pneumoniae, and most of them were isolated from sputum. The majority of K. pneumoniae, but not E. cloacae complex isolates, were susceptible to aztreonam. Sequence type (ST) 78 and ST517 were prevalent for E. cloacae complex and K. pneumoniae, respectively, and all isolates carried blaIMP-1. Twenty-four of the patients were deemed infected with IMP-producing Enterobacterales. Among the infected patients, therapy varied and largely consisted of conventional β-lactam agents, fluoroquinolones, or combinations. Three (13%), five (21%), and nine (38%) of them died by days 14, 30, and 90, respectively. While incremental mortality over 90 days was observed in association with underlying comorbidities, active conventional treatment options were available for most patients with IMP-producing Enterobacterales infections, distinguishing them from more multidrug-resistant CPE infections associated with globally common MBLs, such as New Delhi metallo-β-lactamase (NDM) and Verona integron-encoded metallo-β-lactamase (VIM).

Microbiological and epidemiological features of respiratory syncytial virus.

The properties of the main surface proteins and the viral cycle of the respiratory syncytial virus (RSV) make it an attractive pathogen from the perspective of microbiology. The virus gets its name from the manner it infects cells, which enables it to produce syncytia, which allow the virus' genetic material to move across cells without having to release viral offspring to the cellular exterior, reducing immune system identification. This causes a disease with a high impact in both children and adults over 60, which has sparked the development of several preventive interventions based on vaccines and monoclonal antibodies for both age groups. The epidemiological characteristics of this virus, which circulates in epidemics throughout the coldest months of the year and exhibits a marked genetic and antigenic drift due to its high mutation capability, must be taken into consideration while using these preventive methods. The most important microbiological and epidemiological elements of RSV are covered in this study, along with how they have affected the creation of preventive medications and their use in the future.

The microbial and chemical risk analysis of drinking water in a small island, Spermonde Archipelago

Coastal areas face greater risk in terms of health and the environment. They are the most vulnerable to impacts resulting from climate change. Coastal areas with higher population density also have more environmental problems, such as natural disasters. Environmental health risks from chemicals and microbes continue threatening people living on small islands. Therefore, this study aims to: 1) conduct a chemical risk analysis of heavy metals Pb, Cr(VI), and Ni; 2) analyse the microbial risk posed by drinking water consumed daily by people on small islands. A method used to analyse the chemical risk of heavy metals was the environment health risk assessment (EHRA), whereas to analyse the microbial risk in small islands, the quantitative microbial risk assessment (QMRA) was used. The results showed that the concentration of heavy metals in drinking water was <0.0012 mg∙dm–3 for Pb, <0.01 mg∙dm–3 for Cr(VI), and <0.0019 mg∙dm–3 for Ni. The three heavy metals showed worrying results. Assessment and obtained risk quotient were less than one (RQ < 1) in all samples. Meanwhile, the microbial analysis found Escherichia coli, Acinetobacter calcoaceticus, Enterobacter sp ., and Citrobacter sp ., with risk characterised from low to high. Risk management is needed to control environmental health risks posed by heavy metals and the microbiological characteristics of drinking water on the small islands of the Spermonde Archipelago.

Bacterial Flora and Treatment Strategies in Women With Escherichia coli Urinary Tract Infections.

Introduction This study explores the intricate relationship between bacterial flora and the occurrence of Escherichia coli (E. coli) infections in gynecological patients. It aims to provide insights into the various treatment strategies used to effectively manage bacterial pathogens, especially E. coli infections. By conducting a comprehensive analysis of the bacterial flora in gynecological patients, the study highlights the notable presence of E. coli, promptingfurther investigation into the factors that contribute to its colonization. The objective of the study is to comprehensively investigate and detect urinary tract infections (UTIs) specifically caused by E. coli among gynecological patients. The study aims to delve into bacterial flora prevalence, antibiotic resistance patterns, and potential virulence factors. Through this analysis, the study intends to identify effective strategies for rapid detection and diagnosis of UTIs caused by E. coliby utilizing advanced microbiological and molecular techniques. Furthermore, the study aims to formulate and propose a strategic treatment approach with a particular emphasis on selecting appropriate antibiotics to reduce the risk of severe infections and associated complications. Materials and methods The methodology employed in this study included the isolation and characterization of bacterial strains from clinical samples obtained from gynecological patients. A total of 52 urine specimens were collected from patients with complaints of infection in the urinary tract and infertility. These samples underwent both preliminary and confirmatory microbiological analysis, such as gram staining, biochemical confirmation test, and antibiotic susceptibility, and further proceeded with the multiplex polymerase chain reaction (PCR) technique. The results of PCR and antibiotic susceptibility revealed the specific gene involvement and resistant characteristics of E. coli. Results The findings revealed a total of 32 specimens positive for E. coli, of which 10 patients had infertility complaints and 22 patients had UTIs. The preliminary test, gram staining, showed the gram-negative bacilli E. coli, and the nutrient agar plate revealed smooth circular translucent colonies; MacConkey agar showed pink-colored lactose-fermented colonies; and the blood and chocolate agar plates showed grayish white moist gamma-hemolytic colonies. The biochemical confirmation of E. coli resulted in positive for indole and methyl red tests and negative for Voges-Proskauer and citrate utilization tests. The multiplex PCR analysis confirmed the E. coli strains with the presence of two target genes,stx2d and stx2e. Conclusion To summarize, this study offers valuable insights into the bacterial flora of gynecological patients impacted by E. coli infections, which provides a foundation for the development of precise and efficient treatment strategies. The results emphasize the importance of personalized treatment approaches that consider both the microbiological characteristics of the infection and the evolving landscape of antibiotic resistance. The implication of this research extends to enhancing clinical outcomes and alleviating the burden of E. coli infections in gynecological settings.

Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean

This research produced yoghurt analogue from vitamin A bio-fortified maize with or without substitution with soymilk to combat micronutrient deficiencies. Microorganisms were enumerated and isolated and pH was also determined at 7 days intervals for three weeks. Proximate composition, organoleptic properties and total sugar were also determined on the products using standard methods. The result showed that the TVC and LAB count was within the range of 4.778-8.193 log CFU.ml-1 and 6.000-8.662 log CFU.ml-1 respectively and the pH generally decreased during the period of storage at refrigeration temperature. Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Bacillus licheniformis, Saccharomyces cerevisiae and Aspergillus niger were isolated from the samples during storage. Protein (2.23-2.86%), fat (0.43-0.61%) and ash (0.41-0.56%) contents increased while carbohydrate contents decreased with an increase in the addition of soymilk. There was no significant difference (p>0.05) in the scores for colour, sourness and overall acceptability of all samples. The addition of soymilk at 50% significantly increased (p<0.05) the taste and aroma of the yoghurt analogue. Thus, cereal-based yoghurt analogue can be produced from maize milk analogue substituted with up to 50% soymilk to enhance the consumption of nutrient-dense plant-based yoghurt analogue.

Physicochemical and microbiological characteristics of kefir ice cream with the addition of bengkuang (Pachyrhizus erosus (L.)) starch

The technology for fermenting milk kefir and the development in processing kefir ice cream is crucial to produce superior food products that support health. The addition of prebiotics from bengkuang (Pachyrhizus erosus (L.)) starch in making ice cream is the main purpose of improving the quality of kefir ice cream. This research purposed to determine the physicochemical (moisture, ash, protein, fat, phenolics, and DPPH for free radical scavenging activity) and microbiological (lactic acid bacteria, yeast, Lactobacillus, Lactococcus, Leuconostoc) characteristics of kefir ice cream after the addition of 3, 5, 7 and 9% (w/w) bengkuang starch. This ice cream used fresh cow’s milk, skim milk, kefir, granulated sugar, whipped cream, CMC (Carboxy Methyl Cellulose), egg yolks, and varying amounts of bengkuang starch. The research showed that the best formulation for all physicochemical and microbiological characteristics was the kefir ice cream added with 9% (w/w) bengkuang starch. This product had stable viability of probiotic microbes (both lactic acid bacteria and yeast), the same protein value as the control, low fat, pH suitable for probiotics, high total phenolic content and DPPH value, and low melting rate even though the overrun value was lower compared to controls. The synergistic combination of bengkuang starch and probiotics from kefir in making ice cream has the potential to produce nutritious functional foods that are beneficial for human health.

Effects of relative humidity on dry-aged beef quality

This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.

Post-COVID-19 Pandemic Rebound of Macrolide-Resistant Mycoplasma pneumoniae Infection: A Descriptive Study.

The rebound characteristics of respiratory infections after lifting pandemic control measures were uncertain. From January to November 2023, patients presenting at a teaching hospital were tested for common respiratory viruses and Mycoplasma pneumoniae using a combination of antigen, nucleic acid amplification, and targeted next-generation sequencing (tNGS) tests. The number and rate of positive tests per month, clinical and microbiological characteristics were analyzed. A rapid rebound of SARS-CoV-2 was followed by a slower rebound of M. pneumoniae, with an interval of 5 months between their peaks. The hospitalization rate was higher, with infections caused by respiratory viruses compared to M. pneumoniae. Though the pediatric hospitalization rate of respiratory viruses (66.1%) was higher than that of M. pneumoniae (34.0%), the 4094 cases of M. pneumoniae within 6 months posed a huge burden on healthcare services. Multivariate analysis revealed that M. pneumoniae-infected adults had more fatigue, comorbidities, and higher serum C-reactive protein, whereas children had a higher incidence of other respiratory pathogens detected by tNGS or pathogen-specific PCR, fever, and were more likely to be female. A total of 85% of M. pneumoniae-positive specimens had mutations detected at the 23rRNA gene, with 99.7% showing A2063G mutation. Days to defervescence were longer in those not treated by effective antibiotics and those requiring a change in antibiotic treatment. A delayed but significant rebound of M. pneumoniae was observed after the complete relaxation of pandemic control measures. No unusual, unexplained, or unresponsive cases of respiratory infections which warrant further investigation were identified.

Exploring macrophytes’ microbial populations dynamics to enhance bioremediation in constructed wetlands for industrial pollutants removal in sustainable wastewater treatment

AbstractToxic contaminants from intense industrial operations are entering wetlands, harming human health and biodiversity. Macrophytes serve as principal producers in aquatic environments including natural wetlands, providing shelter, food, and, most crucially, intricate relationships with the surrounding microbial assemblage for support and microorganisms attachment. Wetlands have been nature's kidneys, for filtering water. Recent research has examined macrophytes' phytoremediation abilities. With recent improvements focused on engineered wetland technology, microbiological characterization, and genetic engineering, phytoremediation strategies have also benefited. However, little research has examined the role surrounding microbial population play on macrophyte efficiency in pollutant degradation, the extent and even mechanisms of these interactions, and their potential utility in wastewater treatment of diverse industrial effluents. Our bid for greener solutions implies that macrophyte-microorganisms’ interspecific interactions for in situ treatment of effluents should be optimised to remove contaminants before discharge in natural waterbodies or for recycle water usage. This review provides for the varied types of plants and microbial interspecific interactions beneficial to effective phytoremediation processes in artificial wetland design as well as considerations and modifications in constructed wetland designs necessary to improve the bioremediation processes. Additionally, the review discusses the latest advancements in genetic engineering techniques that can enhance the effectiveness of phyto-assisted wastewater treatment. We will also explore the potential utilisation of invasive species for their demonstrated ability to remove pollutants in the controlled setting of constructed wetlands.

Influence of a natural colorant powder from Syzygium cumini L. (skeels) on sensorial and physicochemical properties during storage of a heat-treated flavored fermented milk

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.

Influence of a natural colorant powder from Syzygium Cumini L. (Skeels) on sensory and physicochemical properties during storage of a heat-treated flavored fermented milk

This study aimed to evaluate the influence of a powder colorant obtained from a hydroalcoholic extract of jambolan (Syzygium cumini) on the chemical, microbiological, and sensory characteristics of heat-treated flavored fermented milk. The extraction of anthocyanins from the pulp was carried out by maceration with 90% (v/v) ethanol acidified with citric acid. This extract was concentrated (14 to 15% w/v of total solids). Maltodextrin DE 12 was added to obtain 25% (w/v) total solids. Guar gum (0.06% w/w) was added as a stabilizer to whole milk reconstituted with sterilized distilled water (11% w/v total solids). The colorant powder was homogenized at a rate of 1.5 and 2 g per 100 mL of powdered whole milk dissolved in the corresponding amount of water, and sucrose and concentrated strawberry flavoring were added. The natural colorant addition allowed us to obtain a product with pH (4.23-4.75), titratable acidity (1.28-1.47% w/w lactic acid), and color stability, similar to those of yogurt with synthetic colorants. No microbial growth or color changes were detected. The judges did not notice any strange odor, taste, or color. Natural colorants can be a beneficial option for developing healthy and sustainable foods. Keywords: Syzygium cumini; anthocyanins; spray-dried; natural colorant; heat-treated fermented milk.

Estimation of the shelf life of sweetened soft drinks based on microbiological and sensory analysis

In the present investigation, the shelf life of sweetened beverages was investigated through microbiological and sensory analyses. An experimental design was employed, which included the variable of storage time. This allowed for the identification of significant differences in the organoleptic and microbiological characteristics of the beverages. Samples of the beverages were taken during their processing and evaluated over time, especially during the pasteurization process at 85°C for 120 seconds. Laboratory analyses focused on microbiological tests, sensory studies, and assessments of the processed product's quality. The microbiological results remained within the limits established by INEN standards, with counts of mesophilic aerobes < 100 CFU/cm3, yeasts and molds < 50 CFU/cm3, total coliforms < 3 MPN/cm3, and fecal coliforms < 3 MPN/cm3. Regarding sensory analysis, it was found that the beverages had a characteristic aroma, a slightly yellow color, and a characteristic citrus flavor, making them highly acceptable to consumers. Furthermore, the shelf life of the beverages was determined through accelerated aging at 32°C, resulting in a shelf life of 2 months. These findings supported the conclusion that the beverages could be stored for 6 months at room temperature, as indicated in another study that employed a similar methodology and evaluated properties such as color, aroma, and flavor. Keywords: Analysis, mesophilic aerobes, fecal coliforms, yeasts and fungi4 , shelf life

Quality Assessment of a University-Based Packaged Water Factory

This study carried out an overall assessment of the water factory of Osun State University to check compliance with Good Manufacturing Practices. The study involved the assessment of the water factory facilities and the performance evaluation of the treatment units. Water samples were taken from the source water to the final treatment units and were analysed for some physicochemical and microbiology characteristics. The pH, TDS, and EC were analysed on the site out using the Hanna brand hand-held pH meter, total hardness, calcium, and magnesium were analysed using the titrimetric method, sulphate and nitrate were analysed using turbidimetric and brucine methods respectively while heavy metals were analysed using Atomic Absorption Spectrophotometry (AAS). Microbiological characteristic was carried out using the Membrane filtration technique. The physico-chemical characteristics of the source water are 174, 128.8,57.2,6.31,5.77, 55.08, 1.84 0.017,0.115 mg/L while that of the permeate are 138.8, 98.8, 52.7, 6.4, 5.45, 15.57,1.42, 0.016, and 0.114 mg/L for Total Hardness, Ca2+, Mg2+, NO3--, SO42- TDS, K+, Pb2+, and Fe2+, respectively. The pH for the permeate is 6.32, the coliform concentration is between 0-1×105 CFU and the salt water rejection is 87.17%. The water factory complied well with good manufacturing and hygiene practices and the treatment units are functional. There is a need to equip the existing laboratory, perform microbiological analysis routinely and control the pH values.

Formulation and Characterization of Niacinamide and Collagen Emulsion and Its Investigation as a Potential Cosmeceutical Product

Cosmeceuticals are one of the fast-growing areas of the natural personal care industry. Cosmeceuticals are cosmetic products with medicinal or drug-like benefits that can affect the biological functioning of the skin depending on the ingredients in the composition. The development of one formulation acting on the dermis and stimulating the collagen production is very important for the hydration of the skin. The association of collagen with other ingredients can have a positive effect on increasing the natural production of collagen in the skin. An example of such an ingredient is niacinamide, which, having a recognized nutritional value, has been quite recently studied. Considering these aspects, this study focused on developing oil-in-water (O/W) emulsions, based on natural ingredients (vegetable oils, floral waters, and essential oils) and hydrolyzed collagen and niacinamide as active ingredients, and on evaluating the stability, pH, optical, superficial, rheological and textural properties, as well as microbiological tests of the emulsions, in order to investigate their potential as a cosmeceutical product. All the obtained emulsions proved to be stable at variable temperatures and had a pH value compatible with natural pH of the skin, allowing their safe application. Over goniometric analysis, a partial wetting and a hydrophilic character of the emulsions were emphasized. Following the rheological analyses, all dermatocosmetic emulsions exhibited non-Newtonian pseudoplastic behavior and a thixotropic character, these properties being very important for their production process and their application on the skin surface to generate an optimal therapeutic effect. The textural characteristics recorded for all emulsions indicated adequate spreadability at the application site. All tested samples respected the Pharmacopoeia limits of microbiological contamination. All prepared emulsions have good stability, are safe for the skin and have appropriate physicochemical and microbiological characteristics; therefore, they can be used as a cosmeceutical product.

Brazilian Study on the Prevalence of Carbapenemase Producing Organisms and Their Relation with Patients’ Death Rate

Aims: Determine the clinical characteristics of patients and the microbiological characteristics of the isolated Gram-negative microorganisms; Analyze the relationship between hospitalization sectors and the occurrence of bacteria resistant to carbapenems; Determine the prevalence of Gram-negative in clinical sectors of a University Hospital from Fortaleza, Brazil; Relate the prevalence to resistent Gram-negative bacteria with patients’ death rate.
 Study Design: This is a descriptive, retrospective and cross-sectional study, carried out between January and December 2022 at a university hospital in Fortaleza, Brazil.
 Place and Duration of Study: Microbiology Sector of the Central Laboratory of the Walter Cantídio University Hospital between January 2022 and December 2022.
 Methodology: All reports that showed a positive culture for Gram-negative bacilli and that carried out antibiotic sensitivity testing were included in the study. Their identification (ID) and the Antibiotic Sensitivity Test (TSA) were carried out using the automated system VITEK® 2 (BioMérieux®, Marcyl’Etoile, France), which uses the OBSERVA system for data archiving. The data was collected on a specific form and collected through patient reports issued by the hospital system. The forms were reviewed by a microbiologist pharmacist from the microbiology service. The data were analyzed and audited in the Excel® program for statistical validation using the SPSS Statistics® program, version 17.0.
 Results: 398 samples positive for Gram-negative microorganisms were collected. These samples referred to 236 patients admitted to different sectors of the hospital. It was seen that the Surgical Center concentrated a greater number of patients, representing 66 individuals (28%). The most frequently isolated species (n=217) were Klebsiella pneumoniae (n= 70; 23%) and Pseudomonas aeruginosa (n= 70; 23%), followed by Escherichia coli (n= 43; 14%) and Acinetobacter baumannii (n = 34; 11%), respectively. It was observed that 29.9% of GNB were isolated from blood samples, this being the most prevalent biological site. Bloodstream infection (BSI) was identified as the biological site with the highest number of cases, recording 65 (29.9%) positive isolates in the blood. It was found that 131 isolates of Gram-negative bacteria presented resistance mechanisms, with resistance to carbapenems being the most prevalent, corresponding to 42.75% of cases originating from enterobacteria. It was found that admission to the adult ICU increases the chances of death by 6.017 (OR) times in patients who isolated carbapenem-resistant GNBs (p <0.001).
 Conclusion: The study analyzed the microbial profile of patients at a university hospital, identifying a significant association between death and microbial resistance, especially with Klebsiella pneumoniae. Bloodstream infections were frequent, being the site with the highest number of cases. The predominant resistance mechanism was Carbapenem-Resistant Enterobacteriaceae (CRE). The results highlight the need for continuous monitoring and control of antimicrobial resistance to guide epidemiological strategies.

Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt.

Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and Lactobacillus bulgaricus and Streptococcus thermophilus counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both S. thermophilus and L. bulgaricus were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey's adjustment, and McNemar's test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of L. bulgaricus, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market.

Clinical, microbiological, and molecular characterization of pediatric invasive infections by Streptococcus pyogenes in Spain in a context of global outbreak.

Group A Streptococcus (GAS) is a common bacterial pathogen in the pediatric population. In the last months of 2022, an unusual increase in GAS infections was detected in various countries. Certain strains were overrepresented, although the cause of this raise is not clear. In Spain, a significant increase in mild and severe cases was also observed; this study evaluates the clinical characteristics and the strains involved in both scenarios. Our study showed that the increase in incidence did not correlate with an increase in resistance or with an emm types shift. However, there seemed to be a rise in severity, partly related to a greater rate of pneumonia cases. These findings suggest a general increase in iGAS that highlights the need for surveillance. The introduction of whole genome sequencing in the diagnosis and surveillance of iGAS may improve the understanding of antibiotic resistance, virulence, and clones, facilitating its control and personalized treatment.

Microbiological characteristics of hard cheese with flax seeds

Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

ВЕТЕРИНАРНО-САНИТАРНАЯ ОЦЕНКА ПОЛУКОПЧЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ ПЕРЕРАБАТЫВАЮЩИХ ПРЕДПРИЯТИЙ ЯКУТИИ

The purpose of the study is a veterinary and sanitary assessment of semi-smoked sausages from different meat processing enterprises in Yakutia for compliance with the requirements of regulatory documents in a comparative analysis. Objectives: to study the organoleptic, physico-chemical and microbiological characteristics of semi-smoked sausages. For the study, samples of semi-smoked Polskaya sausages were taken from the retail chain of stores of two different manufacturers: Agricultural Production Complex Churapcha in the village of Churapcha, Churapchinsky ulus (sample № 1) and LLC Hotu-As in Yakutsk (sample № 2). According to the results of laboratory tests of the samples, differences were noted in the color of the cut, the size and quality of the knitting of the loaves: the sausages of SHPK Churapcha are red, the loaves are straight, unscrewed into a natural casing (casing), 20 cm long, the sausages of Khotu-As LLC have cut pink, sausages are straight in the casing with a tie on the first loaf 16 cm long. The acidity regulator E262 wae added to the recipe for semi-smoked sausages of Khotu-As LLC, the shelf life of chilled sausages is 30 days, the shelf life of semi-smoked sausages from the Churapcha agricultural production facility is 15 days, subject to storage from 0 to 6 °C. The average value of the mass fraction of moisture in semi-smoked Polish sausages of sample № 1 is 38.26 ± 0.25 %, sample № 2 is 43.23 ± 0.25 % (norm – no more than 45 %), the mass fraction of table salt of sample № 1 – 3.2 ± 0.1 %, samples № 2 – 3.2 ± 0.1 % (norm – no more than 3.5 %), mass fraction of sodium nitrite of sample № 1 and sample № 2 – 0.001 % (norm – no more than 0.005 %). During microbiological analysis, the QMAFAnM value in all samples does not exceed the normalized value of 2.5 × 103; staphylococcus (St. aureus) and Escherichia coli were not isolated in 1 g of product; growth characteristic of pathogenic microorganisms, inclu¬ding salmonella, listeria (Listeria monocytogenes) was also not detected in 25 g of product. Samples of semi-smoked sausages comply with the requirements of regulatory documents and can be sold in the retail chain without restrictions.

Chilled storage study of marinated and vacuum‐packed steaks of Otolithes cuvieri (Trewavas, 1974)

SummaryThis study investigates the potential of marination in extending the shelf life of vacuum‐packed croaker fish (Otolithes cuvieri, Trewavas, 1974) steaks by evaluating their organoleptic, biochemical and microbiological characteristics under chilled storage conditions (4 ± 1 °C) for 21 days. The marination process involves the use of natural preservatives such as salt, vinegar and spices, aiming to enhance flavour and texture. Results demonstrated that marination effectively reduces the rate of increase in total plate count (TPC), trimethylamine nitrogen (TMA‐N), total volatile basic nitrogen (TVB‐N), pH, peroxide value (PV) and free fatty acids (FFA) during storage, thereby extending the shelf life of the tested samples. Control (C) and marinated (M) samples of vacuum‐packed fish steaks remained organoleptically acceptable until the 9th and 15th days of chilled storage respectively. Due to the addition of marinating ingredients, significant changes were observed in taste, texture and proximate content. The maximum extension in shelf life for marinated samples is attributed to the combined antimicrobial and antioxidative effects of the different ingredients used in the marination process. These findings suggest that marination holds promise as a method for preserving fish products and satisfying consumer preferences for flavourful, ready‐to‐cook and economically viable seafood options.