Specific Nutritional Properties Research Articles

Закваски спонтанного (естественного) брожения: особенности технологии и роль в современном хлебопекарном производстве

Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers. Recent years have seen a growing research interest in the microbiome of bakery sourdoughs. The research objective was to generalize, systematize, and analyze modern data on spontaneous fermentation starters, their production methods, and their role in the technological process at modern bakeries.
 The study featured domestic and foreign monographs, research articles, and patents related to various aspects of the production and commercial use of spontaneously fermented baking starters. The search covered publications indexed in PubMed and eLIBRARY.RU in 2000–2022. The sources were selected based on such indicators as completeness, consistency, reliability, and relevance. The obtained data were analyzed and systematized in line with the method of apperception and holography.
 The analysis focused on the factors that affect the microbiome of baking starter cultures, in particular, spontaneous fermentation. Another aspect included the effect of the raw materials used at the stage of breeding spontaneous fermentation starter cultures on their quality indicators. The transformation of bioactive compounds in the process of sourdough fermentation proved to be an increasingly relevant research matter. Food producers are looking for more effective tools to develop bakery products with specific nutritional properties, e.g., lower glycemic index, increased content of bioactive nutrients, reduced acrylamide content, low gliadin allergenicity, etc. 
 The isolation and profiling of microorganisms included in the microbiome of spontaneous fermentation sourdough cultures is of practical interest because new strains might produce starter cultures intended for various target audiences.

Does the Inclusion of Second Generation Genetically Modified Plants in Feeds have any effect on Animal Performance?

The need for studies on the nutritional value of plants depends on their composition. The first generation genetically modified Plants (GMPs) have the same composition as their near-isogenic lines. Therefore, they have the same nutritional value, and most of the animal feeding studies have found no significant differences in the production and health parameters of animals that consumed first-generation GMPs in comparison to non-GMPs. Due to the recent production of transgenic plants with specific nutritional properties (second generation GMPs), their use as feed for animals is viewed with skepticism in very many countries. In this critical review, it is concluded that most of these nutritionally improved plants have not shown adverse effects on the performance of various animals compared to their near-isogenic lines and can therefore be considered in the animal feed industry. However, most of the experiments were conducted on laboratory animals. There is a need to conduct them with animals that are mainly consumed by humans, such as ruminants. There is also a need to feed the whole plant to these animals and not just certain parts of the plant to get a clear picture of its overall safety. In addition, there is a need to determine a suitable long-term nutritional and toxicological approach assessment.

ЭФФЕКТИВНОЕ КОРМЛЕНИЕ В ЖИВОТНОВОДСТВЕ

Lack of feed resources is a common problem that limits the development of livestock production. Various cataclysms, such as floods, droughts, lead to a shortage of food and feed. Among all cataclysms, drought is the main destructive natural disaster, leading to significant loss of vegetation. On average, about 30-40% of the cultivated area in areas affected by drought. Also, drought causes another type of loss when the growth rate of plants is limited. In such conditions in the regions, there is an acute shortage of feed and fodder. Therefore, there is a need to develop feeding strategies for keeping animals to ensure their development and productivity. Feeding strategies during times of scarcity depend on the specific conditions prevailing in any particular area. In general, the farmer must make decisions based on economics, knowledge of nutrition, availability of forage resources in difficult climatic conditions. Technological issues of feed preparation cannot be considered in isolation from the processes of digestion and metabolism in the animal body. Canned and treated with chemicals and other substances have specific nutritional properties and affect the animal's body, milk production and weight gain in different ways. However, if used incorrectly, they have a negative impact on the physiological state of the animal organism, productivity and viability. When characterizing feeds in this work, considerable attention is paid not only to the concentration of various substances in the feed, but also to their effect on the productivity of animals.

Evaluation of Selected Microbiological Quality Parameters of Fruit Mousses

The changing pace of life, ways of spending free time, and the search for consumer products of specific nutritional properties force food producers to introduce products providing the expected nutritional value. The demand for low-processed food, ready for consumption and at the same time microbiologically safe, is linked to the growing nutritional awareness of consumers. Fruit mousses, intended both for child and for adult consumers, match this direction of convenience product market development. The purpose of this study was to evaluate selected microbiological characteristics of fruit mousses commercially available in the Tri-City of Poland. A total of 24 fruit mousse samples were tested, of varied compositions, made by 4 different producers. The total count of aerobic mesophilic bacteria and the count of filamentous fungi and yeasts were determined in the test material. The analyses were conducted by the traditional plate method, on the day of purchase and after being kept in cold storage for 24 hours, in accordance with the manufacturer's recommendations. A total of 12.5% of the mousse samples tested on the day of purchase failed to meet the microbiological purity criteria for aerobic mesophile and fungus TMC.

Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations

SummaryFor many centuries, human beings have made fermented food, responding to the need to prolong the shelf life of perishable raw materials. Among the latter, vegetable materials come in diverse forms – roots, cereals, fruits, etc. – and vary from one location to another, especially if we study the products made in tropical and warm parts of the world. Humankind has explored many ways to ferment foods. This has led to the development of a number of different products characterised by original microbial communities, specific nutritional properties and typical sensory features. However, facing tremendous difficulties – sanitary preoccupations, nutritional needs and variability of organoleptic quality – scientists and food makers are now at a crossroads. One strategy would be to deduce which major traits should be optimised from a careful analysis of these products. The addition of selected starters may emerge from this as a good course of action. However, in this article, we consider that the use of traditional approaches – spontaneous fermentation and backslopping – is compatible with the search for higher quality in these products, on condition, though, that certain hygienic rules are respected and sufficient knowledge of microorganisms and raw materials is acquired.