Małgorzata Piotrowska

Detoxification of mycotoxins by probiotic preparation for broiler chickens.

Biological decontamination of mycotoxins using microorganisms is one of the well known strategies for the management of mycotoxins in foods and feeds. Among the different potential decontaminating microorganisms,Saccharomyces cerevisiae and lactic acid bacteria represent unique groups, which are widely used in food fermentation and preservation. The aim of this study was to determine the influence of spontaneous fermentation with the use of probiotic bacteria and yeast (Lactobacillus paracasei/casei ŁOCK 0920,L. brevis ŁOCK 0944,L. plantarum ŁOCK 0945,Saccharomyces cerevisiae ŁOCK 0142), on reduction of sum of aflatoxines (B1, B2, G1, G2) and ochratoxin A concentration during fermentation and the microflora pattern during fermentaton. The probiotic bacteria and yeast applied creates a starter culture for flour fermentation that has a stable feature of detoxication of aflatoxines and especially ochratoxin A.

Biochemical activities of Brochothrix thermosphacta.

Activities of 19 hydrolases were estimated in cell suspensions of 40 Brochothrix thermosphacta strains, isolated from meat and meat products packaged under various conditions, by using API ZYM® test. These strains produced: acidic phosphatase, esterase C4, esterase/lipase C8, α-chymotrypsin, leucine arylamidase, β-glucosidase and α-glucosidase. The predominating biotype produced only the first four of the listed enzymes. The extracellular lipolytic activity for bromo-chloro-indolyl-caprylate was detected only in culture broth supernatants of 4 strains thereby indicating that esterase/lipase C8 is cell-bound. 13 of the strains displayed proteolytic activity for albumin at 4 °C (0.31-2.07 U) while 9 strains showed this activity at 25 °C (0.11-1.21 U). Only 4 strains digested albumin at both temperatures. Thus the meat spoilage potential of B. thermosphacta strains results not only from digestion of carbohydrates but also from their proteolytic activity.

Mycotoxins in Cereal and Soybean-Based Food and Feed

Cereals and soybean are plants used extensively in food and feed manufacturing as a source of proteins, carbohydrates and oils. These materials, due to their chemical composition, are particularly susceptible to microbial contamination, especially by filamentous fungi. Cereals, soybean, and other raw materials can be contaminated with fungi, either during vegetation in the field or during storage, as well as during the processing.

Naturalized dyes — A way to increase susceptibility for microbiological degradation

Aim of the study was the determination of the influence of the D-gluconic acid and its acetyl derivative (2,3,4,5,6-penta-O-acetyl-D-gluconic acid) on microbiological degradation in aerobic conditions of azo dyes (Schäffer salt and I acid derivatives). The rest of the aldonic acid and its acetylated form in the structure of azo dye play a role of an additional source of carbon for the used microorganisms. To investigations were used fungus: Aspergillus niger, Geotrichum condidum and bacterias: Pseudomonas fluorescens, Streptomyces roseochromogens. From all tested microorganisms only Aspergillus niger and Pseudomonas fluorescens show sufficient ability to decomposition of tested dyes during research carried out in shaken culture.