Bojana R. Danilović

The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)

Petrovská Klobása is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovská Klobása. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)₅-PCR fingerprinting. Representatives of each group were identified by 16S rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L. mesenteroides and L. sakei in the total microflora.

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.

Production of biodiesel from microalgae

In recent years, more attention has been paid to the use of third generation feedstocs for the production of biodiesel. One of the most promising sources of oil for biodiesel production are microalgae. They are unicellular or colonial photosynthetic organisms, with permanently increasing industrial application in the production of not only chemicals and nutritional supplements but also biodiesel. Biodiesel productivity per hectare of cultivation area can be up to 100 times higher for microalgae than for oil crops. Also, microalgae can grow in a variety of environments that are often unsuitable for agricultural purposes. Microalgae oil content varies in different species and can reach up to 77% of dry biomass, while the oil productivity by the phototrophic cultivation of microalgae is up to 122 mg/l/d. Variations of the growth conditions and the implementation of the genetic engineering can induce the changes in the composition and productivity of microalgal oil. Biodiesel from microalgae can be produced in two ways: by transesterification of oil extracted from biomass or by direct transesterification of algal biomass (so called in situ transesterification). This paper reviews the curent status of microalgae used for the production of biodiesel including their isolation, cultivation, harvesting and conversion to biodiesel. Because of high oil productivity, microalgae will play a significant role in future biodiesel production. The advantages of using microalgae as a source for biofuel production are increased efficiency and reduced cost of production. Also, microalgae do not require a lot of space for growing and do not have a negative impact on the global food and water supplies. Disadvantages of using microalgae are more difficult separation of biomass and the need for further research to develop standardized methods for microalgae cultivation and biodiesel production. Currently, microalgae are not yet sustainable option for the commercial production of biodiesel. First of all, the price of biodiesel from microalgae is still higher than the price of diesel due to high production costs. [Projekat Ministarstva nauke Republike Srbije, br. III 45001]

Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages

The CO2 formation during food storage can often be correlated with the increase in yeast population. Yogurt and other dairy products are susceptible to yeast contamination. Accumulation of CO2 in the headspace of yogurt packages can lead to the eventual blowing off of the package. Therefore, determination of CO2 in the yogurt packages can indicate eventual unsafety of the product. The aim of this paper was to determine CO2 concentration in the headspace of different yogurt containers contaminated with yeast at the levels of 1 and 5 CFU/ml. Yeast Candida kefyr, previously isolated from spoiled yogurt, was used for contamination. Contaminated and control samples of yogurt were incubated at 30°C. A device based on tunable diode laser absorption spectroscopy was used for the measurement of CO2 concentration. The CO2 content in all analysed samples changed in a similar manner with slow increase to the value of 6% during the first 30 h and, after that, rapid accumulation to 17–20%. The initial level of yeast contamination did not have significant influence to the CO2 content trend. The increase in the number of yeast was observed after 10 h of incubation, and the final value of 6-7 log·CFU/cm3 was reached after 40 h of incubation. The significant increase in the yeast number can be correlated with the CO2 content in a way that CO2 concentration of 6% can be considered as critical for microbial spoilage. Since the TDLAS technique is simple and nondestructive, it can be a promising possibility for detection of the microbial spoilage in food.

The isolation and screening of microalgae for the production of oil

The biodiesel production has gained increasing attention of the researches in recent years. Current commercial biodiesel production involves transesterification of oil derived from oil crops. Since this production is no more sustainable, the use of microalgae represents a good alternative. Microalgae have high growth rate, high oil content and can be cultured in the environment which are not suitable for agriculture. Additionally, microalgae cultivation improves the reduction of carbon dioxide in the atmosphere. Selection of microalgae for oil production must take into consider certain criteria which include growth rate, oil content, fatty acids profile and ease of separation. In order to analyze the possibility of the use of microalgae for the production of oil, isolation of freshwater microalgae was performed. The isolation was done by the use of traditional techniques from freshwaters near Leskovac. A total number of 6 microalgae strains were isolated and identified as the representatives of the genera Chlorococcum (1 isolate), Chlorella (1 isolate), Scenedesmus (1 isolate) and Desmodesmus (3 isolates). Isolates of microalgae were screened for the growth rate, biomass and oil productivity and oil content. The highest content of biomass was 1.5 g/l and it was observed in the strains Chlorococcum sp. and Desmodesmus sp. 1. The highest value of specific growth rate was calculated during the growth of microalgae Chlorella sp., Scenedesmus sp. and Desmodesmus sp.1, while the lowest value was observed for Chlorococcum sp. Oil productivity was the highest for Chlorella sp. and Desmodesmus sp.1 (0,4 g/l) and the lowest for Desmodesmus sp.2, Desmodesmus sp.3 and Chlorococcum sp. (0,2 g/l). The oil content was in the range from 15.8% (Chlorococcum sp.) to 33% (Chlorella sp). Since the microalgae isolates Chlorella sp. and Scenedesmus sp. had the highest oil productivity, high growth rate and high oil content, these strains are the most suitable for further investigation in order to improve the oil yield and analyse the possibility of the use in the production of biodiesel.

Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása

The European market of dry-cured meat products is characterized by a wide range of traditional fermented sausages, which come from different parts of the continent, primarily from the Mediterranean. Production of these products has lasted for centuries and when the first sausage was produced remains uncertain, because its production dates from the period before written history. Traditional dry-fermented sausages, originating from different countries and regions, are characterized by specific sensory and physicochemical properties affected by the environmental conditions, raw materials, production method, activity and composition of present microflora, biochemical and physicochemical changes occurring during the smoking, fermentation, drying, and ripening process, and specificities of the local population (customs, habits, traditions, religion, etc.). Diversity in appearance, color, taste, smell, and texture of these products can contribute to the preservation of gastronomic heritage and culture, as well as economic development of rural areas by increasing consumption and production volume (Santos et al. 1998; Casaburi et al. 2007; Aquilanti et al. 2007; Talon et al. 2007; Latorre-Moratalla et al. 2008; Roseiro et al. 2008; Settanni and Moschetti 2014).