Journal of microbiology, biotechnology and food sciences

OPTIMIZATION OF PREBIOTIC RATIO FOR IMPROVED BSH ACTIVITY OF ENTEROCOCCUS FAECALIS CGZ3

Koushik Koujalagi — 2026-02-25

This study aimed to optimize prebiotic formulations to enhance bile salt hydrolase (BSH) activity in Enterococcus faecalis CGz3, a promising probiotic strain, using a one-factor-at-a-time (OFAT) approach followed by response surface methodology (RSM). Prebiotics such as Taraxacum officinale (dandelion) root extract, inulin, fructooligosaccharides, sorbitol, and maltitol were tested for their effects on BSH activity. A Box-Behnken design identified an optimal blend of sorbitol (0.4 mg/mL, v/v), maltitol (0.2 mg/mL), and dandelion root extract (0.5 mg/mL), achieving a BSH activity of 182.5 mg/mL. Dandelion root extract was prepared via Soxhlet extraction at 80°C using polar and non-polar solvents and analyzed for total phenolic content (TPC), total carotenoid content (TCC), and antioxidant capacity via the DPPH assay. Gas chromatography-mass spectrometry (GC-MS) detected 25 bioactive compounds, and high-performance liquid chromatography (HPLC) quantified chlorogenic acid, a potent polyphenol. These findings highlight the potential of plant-based prebiotics in synbiotic development and provide a novel approach for optimizing prebiotic ratios to support cholesterol metabolism through BSH activity.

SOYBEAN-MEDIATED GREEN SYNTHESIS OF RGO/SIO₂/ZNO NANOCOMPOSITES FOR ANTIMICROBIAL PROTECTION AND SEED NANO-PRIMING ENHANCEMENT

Mohamed M. El-Zahed — 2026-03-25

Developing multifunctional nanomaterials remains critical for sustainable crop protection and the mitigation of biotic stress. This study describes the green synthesis of a ternary reduced graphene oxide/silicon dioxide/zinc oxide (rGO/SiO₂/ZnO) nanocomposite, utilizing an aqueous extract of soybean (Glycine max) as a sustainable reducing and stabilizing agent. FTIR spectroscopy confirmed the reduction of graphene oxide (GO) to rGO. Transmission electron microscopy (TEM) revealed the successful anchoring of crystalline ZnO and SiO₂ nanoparticles, with an average diameter of 55 nm, onto the rGO matrix. The stability of the synthesized architecture was validated by a zeta potential of -30.9 mV, indicating high colloidal stability. Biological assays demonstrated significant broad-spectrum antimicrobial efficacy. The nanocomposite achieved a 3.5-fold increase in the inhibition zone against Escherichia coli compared to monometallic ZnO NPs and exhibited significant inhibitory efficacy against Fusarium oxysporum, Penicillium digitatum, Aspergillus niger, and Candida albicans. Time-kill kinetics demonstrated rapid, concentration-dependent microbicidal efficacy, while TEM ultrastructural analysis of treated F. oxysporum revealed cellular degradation, characterized by expanded vacuoles and lipid droplet accumulation. In seed nano-priming experiments, soybean seeds treated with rGO/SiO₂/ZnO (50–500 mg/L) exhibited improved germination percentages and reduced disease incidence. The 150 mg/L concentration was identified as the optimal treatment, yielding a 57% increase in fungicidal action against F. oxysporum relative to ZnO NPs alone. Furthermore, this treatment mitigated pathogen-induced damage, resulting in a 400% increase in germination rate over infected controls and a 197% increase in shoot fresh mass compared to healthy, unprimed controls. These findings indicate that the rGO/SiO₂/ZnO nanocomposite exhibits a multifunctional profile, acting concurrently as a biostimulant and a protective agent. This suggests its potential as an integrated approach for managing fungal-induced biotic stress in soybean cultivation. This study provides a foundational step toward developing sustainable nanomaterials that may contribute to long-term crop resilience in agricultural systems.

USE OF TRAP MARKERS TO DETERMINE GENETIC RELATEDNESS IN NEW CASTOR BEAN (RICINUS COMMUNIS L.) LINES

Martin Vivodik — 2026-03-02

Castor bean (Ricinus communis L.) is a plant of immense importance worldwide and its main industrial use is for the production of castor oil. Knowing the diversity of castor is important in order to breed plants that will produce the most castor oil possible. In our work, we used a combination of 30 TRAP markers and 6 random primers to study genetic relatedness and similarity in a set of 111 new castor bean lines. Based on the results obtained with TRAP markers, we calculated the PIC value to determine genetic diversity. The 66 combinations of TRAP markers and 6 random primers we used together and determined 528 DNA bands that were present in all 111 castor bean lines analyzed. The lowest number of fragments (5) was determined using 7 combinations of TRAP markers and random primers (TRAP 04 ₓ arb 1, TRAP 19 ₓ arb 1, TRAP 40 ₓ arb 2, TRAP 53 ₓ arb 2, TRAP 22 ₓ arb 3, TRAP 30 ₓ arb 3 and TRAP 32 ₓ arb 4) and the highest (13) was determined using 2 combinations of primers (TRAP 37 ₓ arb 2 and TRAP 56 ₓ arb 2). The size of the amplified bands ranged from 200 bp to 2000 bp for all analyzed castor bean genotypes. In total, 360 polymorphic bands were determined, with an average value calculated as 5.45 polymorphic bands per primer. To determine the level of polymorphism, we calculated the PIC value, which determines the level of relatedness between the genotypes analyzed. Based on our results, we found and confirmed that combinations of TRAP markers and random primers are suitable for detecting castor bean polymorphism and can be used to improve ricin quality in further ricin breeding.

None HORSE MEAT QUALITY: MATURATION ANALYSIS AND EVALUATION IN THE PRODUCTION PROCESS

Talgat Amangalievich Mukhamedov — 2026-02-25

Meat maturation is a set of biochemical and biophysical processes that affect the muscle structure, surface color, and taste of a product. The purpose of this study was to compare the qualitative characteristics of horse meat that has undergone dry and wet maturation. The work used Longissimus Dorsi muscle samples obtained from a lumbosacral cut with maturation duration of 14 and 21 days. The analysis of losses during stripping, cutting force, chemical composition and microbiological parameters was carried out. It was found that losses during dry maturation are higher, especially at 21 days. However, as the duration increases, the energy value of the product increases. The difference in cutting force between the methods is insignificant, but the overall decrease in effort on day 21 indicates an increase in the tenderness of the meat. The chemical composition varies depending on the method, and the products of dry maturation are characterized by a higher energy value and digestibility of proteins. Microbiological parameters comply with regulatory requirements, which indicates the safety of the finished product.

REVOLUTIONIZING STRUCTURAL BIOLOGY: ARTIFICIAL INTELLIGENCE (AI) APPROACHES FROM PROTEIN SEQUENCE TO FUNCTION

Fakeha Shaikh — 2026-03-06

Artificial intelligence (AI) is revolutionizing protein science and transforming the fields of analytical and bioanalytical chemistry by harnessing advanced machine learning and deep learning techniques to address longstanding challenges. AI can now predict protein structures from amino acid sequences with near-experimental accuracy, as exemplified by breakthroughs such as AlphaFold2, significantly enhancing our understanding of protein function, dynamics, and interactions. In analytical chemistry, AI enables high-throughput protein characterization, structural analysis, and real-time data interpretation. In bioanalytical chemistry, it supports precise biomarker identification, protein quantification, and modeling of complex protein–protein interactions. Beyond structure prediction, AI accelerates the design of novel proteins and enzymes, facilitates proteomic data analysis for biomarker discovery, and aids drug development. While challenges remain in modeling dynamic systems and intrinsically disordered regions, the integration of AI promises to revolutionize analytical and bioanalytical methodologies, improve precision, and drive innovations in drug discovery, synthetic biology, and personalized medicine, positioning AI as a cornerstone of modern protein research.

ENHANCING SOLUBLE EXPRESSION AND ONE-STEP PURIFICATION OF AFRICAN SWINE FEVER VIRUS P30 PROTEIN IN E. COLI USING A GST-SNAC DUAL-TAG SYSTEM

Phuong-Tram Nguyen-Huynh — 2026-03-26

African Swine Fever (ASF), a highly contagious and deadly disease of swine caused by the African Swine Fever virus (ASFV), leads to significant economic losses due to the lack of effective vaccines or treatments. The ASFV-p30 antigen, an early-expressed and highly immunogenic protein, has significant potential for early detection; however, its structural instability presents challenges for research and recombinant production. In this study, a dual-tag strategy combining Glutathione S-transferase (GST) and sequence-specific nickel-assisted cleavage (SNAC) was used to improve the solubility and purification efficiency of ASFV-p30 in E. coli. The GST tag facilitated proper protein folding, while the SNAC sequence enabled Ni²⁺ chemical cleavage, allowing non-enzymatic GST removal. This approach optimizes purification, reduces processing time, and offers a promising strategy for ASF research and diagnostic applications.

PHYSICO-CHEMICAL, ANTIOXIDANT AND SENSORY EVALUATION OF SPIRULINA-ENRICHED DRY-FERMENTED SAUSAGES WITH PROTECTIVE MICROBIAL CULTURES ADDITION

Jan Slováček — 2026-03-06

Modern dietary preferences increasingly emphasize the incorporation of health-promoting components into conventional foods. Dry-fermented meat products, appreciated for their sensory attributes and prolonged shelf life supported by a higher microbial stability, present a suitable platform for functional enhancement. Spirulina (Arthrospira platensis), a cyanobacteria recognized for its rich nutritional profile, has shown potential as a valuable additive. This study evaluated the effect of adding spirulina powder at levels of 1% and 3% into dry-fermented sausages. This addition led to an increase in protein content of the sausages (p≤0.05). It was initially assumed that the pH would decrease due to the prebiotic effect of spirulina, which was expected to promote the growth of lactic acid bacteria and thus enhance lactic acid production. However, this hypothesis was not confirmed (p≥0.05), and no significant increase in lactic acid bacteria growth was observed either (p≥0.05). Colour measurements showed a greener colour in products with increasing amounts of spirulina (p≤0.05). Sensory analysis revealed that the acceptability of the product decreased with higher levels of spirulina addition (p≥0.05). These findings indicate that while spirulina can enhance the nutritional value of dry-fermented sausages, its addition should be balanced to ensure consumer’s satisfaction. The addition of spirulina did not enhance the antioxidant capacity of the final product, which may be attributed to the low antioxidant potential of spirulina used in this study. As a result, no significant differences were found among the samples (p≥0.05).

TRACING THE TRUE COFFEE BEANS: A CLOSER LOOK AT ADULTERATION AND AUTHENTICATION

Ľubomír Belej — 2026-03-26

Coffee is among the most widely consumed beverages worldwide and represents a high-value commodity with a complex global supply chain, making it particularly vulnerable to adulteration and other forms of food fraud. This review summarizes the historical background of coffee adulteration and critically discusses the major authenticity challenges associated with species substitution, geographical origin mislabeling, and the addition of low-cost adulterants such as cereals, chicory, husks, silverskin, spent coffee grounds, and legumes. Emphasis is placed on the evolution of authentication strategies, from traditional chemical and microscopic approaches to modern analytical techniques, including chromatography, spectroscopy, DNA-based tools, and emerging omics platforms. Attention is given to metabolomics, volatomics, proteomics, and fingerprinting approaches coupled with chemometric and machine learning tools, which have significantly improved the detection of adulteration and the verification of coffee origin and species identity. Despite substantial progress, important limitations remain, including matrix complexity, the effects of roasting and processing, limited availability of representative reference materials, and insufficient harmonization of food fraud reporting. Overall, the review highlights the need for integrated, rapid, reliable, and cost-effective authentication systems to strengthen regulatory control, protect consumers, and preserve trust and transparency in the global coffee market.

SHELF-LIFE ANALYSIS OF POTATO MILK AND POTATO YOGURT STORED AT DIFFERENT TEMPERATURES AND VIABILITY OF Lactobacillus brevis IN POTATO YOGURT

Anitha S — 2026-02-23

When manufactured and stored, plant-based milks are unstable and tend to phase separate and degrade over extended periods. Studying the shelf life of milk and yogurt is crucial since it depends on whether they exhibit any physical, chemical, or sensory traits that make them unfit for human ingestion. The probiotics present in yogurt play a significant role in maintaining gut health. However, ensuring the probiotic’s viability and assessing any physical property changes are crucial for fermented products containing probiotics, particularly when a combination of lactic acid bacteria is utilized as the probiotic or starter. Hence, the shelf-life of potato milk and yogurt was assessed by testing for the presence of total coliforms, total bacterial count, total fungal count, Enterococcus sp., Clostridium sp., Pseudomonas sp., E. coli., V. parahemolyticus., V. cholerae., Shigella spp., Salmonella spp., S. aureus, pH, total acidity, syneresis, total soluble solids, and the viability of potato yogurt stored at various temperatures was assessed using standard procedures. Potato milk and potato yogurt stored at room temperature had a shelf life of 1 day. At 15 °C, potato milk had a shelf life of 1 day, and potato yogurt had a shelf life of 2 days. At 10 °C, potato milk and yogurt had a shelf life of 2 days. At 5^oC, potato milk had a shelf life of 4 days, and potato yogurt had a shelf life of 8 days. At -2^oC, potato milk had a shelf life of 13 days, and potato yogurt had a shelf life of 16 days. The viability of L. brevis in potato yogurt stored at room temperature, 15 °C, 10 °C, 5 °C, and -2 °C remained the same between 10⁷and 10⁸cfu/ml.

WATERMELON RIND TUTTI FRUTTI: A STEP TOWARDS ZERO-WASTE FOOD PROCESSING

K. Jothilakshmi — 2026-02-25

Watermelon rind, often discarded as waste, possesses significant nutritional and functional properties; this study explores the utilization of watermelon rind in the preparation of tutti frutti candy through osmotic dehydration, aiming to enhance sustainability in food processing. The process involves initial peeling, cuboid cutting, and treating the rind with a hypertonic solution, followed by steam blanching. Over three days, the rind is infused with sugar, citric acid, and sodium benzoate to improve flavor and preservation. After attaining the desired Total Soluble Solids (TSS) levels, the rind undergoes tray drying and is subsequently packaged. A comprehensive biochemical analysis was conducted, including ascorbic acid retention, moisture content, total soluble solids (TSS), and color value, to evaluate the nutritional quality of the final product. Microbial analysis ensured product safety, while sensory evaluation using a trained panel confirmed the candy's aroma, taste, texture, and overall acceptability. Response Surface Methodology (RSM) was applied to optimize processing parameters to determine the influence of blanching time, sugar concentration, and drying temperature on ascorbic acid retention and TSS. The quadratic model developed using RSM exhibited high predictive accuracy (Adjusted R² = 0.9943 for ascorbic acid retention and 0.9911 for TSS). Results indicated that higher blanching times and drying temperatures negatively impacted ascorbic acid retention. At the same time, sugar concentration played a dual role—enhancing TSS but contributing to some nutrient degradation at extreme levels. The optimized conditions for maximum ascorbic acid retention while preserving TSS were blanching for 10–15 minutes, sugar concentration at 75–80°Brix, and drying at 40–50°C. This study highlights the potential of watermelon rind as a functional ingredient in confectionery while employing scientific optimization techniques to enhance product quality and sustainability. The findings provide valuable insights for food industries looking to develop innovative, value-added products from agricultural waste.

CONTENT OF CHEMICAL ELEMENTS IN "BRYNDZA" (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION

Simona Almášiová — 2026-03-09

This study evaluated the content of 21 chemical elements in traditional Slovak bryndza cheese obtained from two producers and assessed potential health risks related to its consumption. The concentrations of essential and toxic elements were determined by ICP-OES. Significant differences (P < 0.05) were observed between bryndza samples from the two producers. Bryndza obtained from one producer showed significantly higher concentrations of calcium, magnesium, and zinc, while bryndza from the other producer contained significantly higher levels of potassium. From a nutritional perspective, bryndza represents a valuable dietary source of calcium, magnesium, zinc, and selenium due to their relatively high concentrations in the product and its substantial contribution to recommended dietary intakes, particularly at higher consumption levels. The concentrations of cadmium and molybdenum were below detection limits, while aluminium, barium, chromium, lithium, antimony, strontium, and nickel showed minimal toxicological relevance. However, one sample exceeded the EU limit for lead (0.02 mg/kg), and arsenic levels in several samples indicated potential health risks for children consuming 100 g of bryndza. Overall, bryndza is a nutritionally beneficial traditional food, yet regular monitoring of heavy metals remains essential to ensure its safety.

Research Article COMPARATIVE CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BOVINE AND NON-BOVINE MILK: FUNCTIONAL, ANTIMICROBIAL AND COSMETIC PERSPECTIVES

Pushparaj Indumathi — 2026-03-25

Lactic acid bacteria (LAB) are promising probiotic microorganisms with applications in food, health, and cosmetic industries. The objective of this laboratory-based experimental study was to isolate LAB from bovine and non-bovine milk and compare their functional, antimicrobial, and cosmetic potential. A total of 30 raw milk samples (camel, goat, cow, and buffalo) were collected from dairy farms in Mumbai and neighbouring areas. LAB isolates were evaluated for probiotic characteristics including tolerance to bile salt, phenol, acidic pH, and NaCl, along with aggregation ability, hydrophobicity, and antibiofilm activity. Safety assessment was performed using haemolysis assays, and antimicrobial activity was evaluated using resazurin-based minimum inhibitory concentration (MIC) assays against selected pathogens. Phenotypic identification was followed by molecular confirmation using 16S rRNA gene sequencing. Statistical analysis was performed using one-way ANOVA and results were expressed as mean ± standard deviation. The results demonstrated strong bile tolerance percentage by isolate GMI 1 (87.6±0.04 %), phenol tolerance by isolate GMI 1 (85.8±0.15 %), and NaCl tolerance by isolate CMI 3(88.71±0.06%). Furthermore, GMI 1 demonstrated best survival at pH 2 (80.18±0.22 %) and pH 3 (90.32±0.47 %). Strains BFI 2 (Buffalo milk), CMI 3 (Cow milk), and GMI 1 (Goat milk) exhibited the most promising probiotic properties including high hydrophobicity, auto-aggregation, and antibiofilm activity against pathogens such as Acinetobacter baumannii. All isolates were non-haemolytic and exhibited gamma haemolysis on blood agar plate. Molecular analysis identified the potential isolates as Lactiplantibacillus plantarum (BFI 2), Ligilactobacillus salivarius (CMI 3) and Lactobacillus delbrueckii subsp. bulgaricus (GMI 1). These findings highlight the potential of selected LAB strains as promising candidates for probiotic-based therapeutic and cosmetic applications, particularly for skin health.

NUTRITIONAL AND SENSORY POTENTIAL OF INNOVATIVE VEGETABLE SAUCES IN THE CONTEXT OF PROCESSING CHANGES AND TECHNOLOGICAL MODIFICATIONS

Andrea Mendelova — 2026-03-24

The aim of this study was to develop and evaluate innovative vegetable-based sauces as functional alternatives to commercial tomato ketchup, focusing on formulation strategy, technological processing, and bioactive enrichment. Five formulations (S1–S5) were developed using a standardized base of beetroot purée (40%) and apple purée (40%), supplemented with specific vegetable matrices (tomato, carrot, pumpkin, sweet potato, eggplant, and bell pepper). The sauces were processed using controlled thermal treatment (88°C, 3 min), facilitated by a naturally acidic pH (< 4.6). Physicochemical analysis, bioactive compound profiling (total polyphenols, betacyanins, carotenoids), and weighted sensory evaluation were conducted. Statistically significant differences (p<0.05) were observed among formulations. The sauce incorporating eggplant and pepper (S5) exhibited the highest total polyphenol content (2026.9 mg GAE.kg^-1 DM), while the tomato-based variant (S1) achieved the highest sensory score (85.5 points), surpassing the commercial control in flavor harmony and aroma. Consistency, measured by Bostwick flow, was significantly more stable in the innovative sauces than in commercial ketchup, driven by the natural polysaccharide matrix of the root and tuber components. The results demonstrate that multi-component vegetable sauces can achieve superior nutritional profiles and high consumer acceptance, providing a viable strategy for developing clean-label condiments with reduced sodium and enhanced antioxidant potential.

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF HONEY FROM SOUTHWESTERN SLOVAKIA

Sona Felsociova — 2026-03-25

This study evaluated the physicochemical characteristics, antibacterial and antioxidant activity of ten honey samples collected from the Žitný ostrov region in southwestern Slovakia. Physicochemical parameters, including water activity and moisture content, were analyzed. All tested honey samples complied with EU regulations for moisture content, and water activity values were below 0.60, indicating good microbiological stability. The antibacterial effect was assessed using the standard well diffusion method. All samples were tested at four concentrations (100%, 50%, 25%, and 12.5% v/v) against Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli, and the inhibition zones were measured. All tested honeys exhibited inhibitory activity against the selected bacteria, however, a reduction in efficacy was observed at lower concentrations. At 25%, one sample lost activity against E. coli, and three samples were ineffective against E. faecalis. At 12.5%, three honeys lost activity against E. coli, and four samples showed no inhibition against E. faecalis. In addition to antimicrobial effects, the antioxidant activity (DPPH method) and total polyphenols (spectrophotometrically) of honey samples were also evaluated. Autumn honey showed the highest antioxidant activity (1.03 mg TEAC/g), while linden honey exhibited the highest polyphenol content (8.97 mg GAE/g).

THE OCCURRENCE OF SALMONELLA SPP. AND CAMPYLOBACTER SPP. IN BROILER CHICKEN CARCASSES FROM ONE COMMERCIAL POULTRY PROCESSING PLANT IN SERBIA

Nevena Grković — 2026-02-25

The aim of this study was to determine the occurrence of Salmonella spp. and Campylobacter spp. in broiler chicken carcasses in one poultry slaughterhouse in Serbia during a two-year period. The research was conducted to check the hygiene of the production process. In total of 360 random samples were collected during the 2022 and 2023, through 24 individual sampling. It was found that 84 samples (23.33%) were contaminated with Salmonella, with a higher rate of contamination observed during spring and summer (69 isolates, 82.1%). Salmonella Enteritidis was the predominant serovar, followed by Salmonella Infantis and Salmonella spp. gr C1. In the first year of sampling, the mean number of Campylobacter spp. was 613.4 CFU/g, whereas in the second year the contamination with these bacteria increased and amounted to 1169.17 CFU/g. There was a significant seasonal variation in the level of contamination of broiler chicken carcasses with Campylobacter spp, with the highest number recorded in the summer months. In conclusion, carcass contamination by Salmonella and Campylobacter in broiler chickens is a significant public health issue in Serbia and and requires continuous monitoring and implementation of preventive control procedures.

SENSORY PERCEPTION OF FRUIT IN INDIVIDUALS WITH AUTISM SPECTRUM DISORDER: SHAPE, COLOR AND TASTE ASSOCIATIONS

Rogelio Berbel — 2026-03-09

The diagnosis of Autism Spectrum Disorder (ASD) involves three main areas: social interaction impairment, communication difficulties, and repetitive behaviors. Individuals with ASD may also experience challenges with food perception due to sensory sensitivities, affecting their eating habits and nutrition. This report analyzes how individuals with ASD perceive basic attributes of fruits such as shape, color, and taste through two tests. The first test included shape, color, and a fruit image, while the second replaced the image with the fruit’s flavor. Additionally, the effect of music was studied. The results showed a 36 % discordance in the first test, increasing to 67 % when flavor was introduced. When music was added, discordant responses averaged 50 %. The findings suggest that children with ASD have difficulty associating fruits with their shape and color, particularly when yellow and triangle were present. Additional input such as music may influence their food choices and associations. Understanding these discrepancies can help develop better tools for improving eating behavior in this population.

EFFECT OF SHADING NET COLOR ON HARVEST AGE AND FRUIT QUALITY OF MD2 PINEAPPLE (ANANAS COMOSUS L. Merr.)

Wilda Yanti — 2026-03-25

Global fresh pineapple market is dominated by MD2 cultivar due to superior sweetness, golden yellow flesh color, lower acidity, and longer shelf life compared with earlier cultivars. Despite the advantages, sunburn causes significant surface damage and yield loss. Therefore, this research aimed to evaluate the effectiveness of colored shading net application as a preharvest treatment to modify the fruit microclimate and reduce sunburn incidence. The experiment was arranged in a completely randomized design with seven treatments. These included a control without cover, recycled paper bagging, and five shading nets of different colors, namely black, white, red, green, and blue. Treatments were applied at 78 days after forcing, and evaluations were made when fruits were at the 10–20% stage of maturity or shell color 2 (SC2). The parameters included the extent of sunburn, age at harvest, physical characteristics (weight, length, diameter, and length of the crown), and attributes of fruits, color of the flesh, firmness, total soluble solids (°Brix), titratable acidity, and vitamin C levels. The results showed that all protective treatments significantly reduced sunburn compared with the control. Blue and green shading nets provided the most effective protection against sunburn (up to 96.5%) and increased vitamin C content by 17–23% compared to the control, directly enhancing the visual appearance and nutritional value of the fruit. By minimizing physiological damage and preserving antioxidant content, these treatments contribute to improved postharvest quality, greater storage stability, and higher market acceptance. Meanwhile, the black shading net increased fruit size by 33.06% without reducing °Brix or acidity, showing that sweetness and flavor balance were maintained with yield improvement. Collectively, these results report the significant role of green, blue, and black shading nets in improving overall food quality and postharvest performance, while offering a simpler and more efficient preharvest alternative to bagging for export-grade MD2 fruit production.

THE AMINO ACID AND FATTY ACID PROFILE OF WILD DUCK (ANAS PLATYRHYNCHOS) MEAT

Adriana Pavelková — 2026-03-09

The aim of this study was to analyse the amino acid and fatty acid profiles of selected tissues of wild duck (Anas platyrhynchos L.) in relation to sex. The research material consisted of breast and thigh muscles obtained from 20 farm-reared wild ducks (10 males and 10 females). The results showed significantly higher (p ≤ 0.05) concentrations of amino acids in the breast muscle of males compared with females, whereas no significant differences (p ≥ 0.05) were observed in the thigh muscle between sexes. In terms of fatty acid composition, oleic acid, palmitic acid and stearic acid were identified as the predominant fatty acids in both muscles and sexes. The breast muscle of males also contained significantly higher (p ≤ 0.05) levels of omega-3 and omega-6 fatty acids. Sex had no significant effect on most of the analysed fatty acids. Based on the obtained amino acid and fatty acid profiles and their comparison with other poultry species, wild duck meat may be considered a nutritionally valuable source of high-quality protein and beneficial fatty acids for the human diet.

MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA

Tesfaye Legesse — 2026-02-23

Introduction: This study assessed the presence of fungi, aflatoxin, pathogenic bacteria, and beneficial bacteria in Datta/Qochqocha, a spice traditionally fermented in Ethiopia, to ensure health and safety.

Methods: A sample of thoroughly homogenized Datta/Qochqocha was diluted in sterile water and subjected to serial dilutions. A 0.1 milliliters of each homogenate was spread to selective nutrient agar plates. The plates were incubated at varying temperatures and durations to isolate lactic acid bacteria, total aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, staphylococci, yeasts, and molds. The microbial identifications were done based on morphological characteristics and biochemical tests. The mean colony-forming units (CFU) in the ideal dilution were measured using a colony counter. The concentration of aflatoxin antigen in Datta/Qochqocha was determined using high-performance liquid chromatography (HPLC), with results interpreted based on the area and height of the chromatographic peaks.

Result: The study found that Datta/Qochqocha contains 1.02 * 10⁶CFU/g of lactic acid bacteria, 8.5 * 10⁴ CFU/g of aerobic mesophilic, 3.2 * 10⁵ CFU/g of staphylococcus bacteria, and 1.3 * 10⁶ CFU/g of the yeast of Datta/Qochqocha on average. A few samples of Datta/Qochqocha contain mold and lower pathogenic levels of aflatoxin with under-reportable colonies of salmonella, coliform, and Enterobacteriaceae. The pH level of Datta/Qochqocha was 3.82 ± 0.08 on its 7^th day of fermentation.

Conclusion: Datta/Qochqocha is a source of lactic acid bacteria and yeast, but it is free from pathogenic-level pathogenic bacteria, mold, and aflatoxins.

ENHANCED RECOVERY OF SUGARS, PHENOLICS, AND TERPENES FROM CITRUS PARADISI CV. SHAMBER (GRAPE FRUIT) JUICE USING ADVANCED EXTRACTION TECHNOLOGIES

Wassem Ahmed — 2026-02-25

This study aims to optimize the extraction of valuable bioactive compounds, namely sugars, phenolics, and terpenes from Citrus paradisi cv. Shamber (grapefruit) juice that holds significant potential for applications in the food, pharmaceutical, and cosmetic industries. A comparative evaluation of various solvents (ethyl acetate, chloroform, water, n-hexane, and ascorbic acid solutions) combined with advanced extraction methods, including exhaustive extraction (EE), liquid-liquid micro-extraction (LLME), and supercritical fluid extraction (SFE) was conducted to identify the most efficient approach for maximizing yield and purity of these compounds. Results demonstrated that n-hexane paired with SFE provided the highest recovery of total sugars (7.2 g), fructose (1.9 g), glucose (1.9 g), and sucrose (3.9 g). In terms of phenolics, n-hexane yielded the highest concentration of hydroxycinnamic acids (2.9 mg/100 g), while ethyl acetate was superior for extracting quercetin, d-limonene, monoterpenes, and perillyl alcohol. Cold extraction with water resulted in comparatively lower bioactive content. Additionally, fresh juice and peel contained 0.37 mL and 0.59 mL of essential oil, respectively, with oils rich in aromatic compounds such as 3-hexanol, 2,3-heptanedione, cyclohexanol, d-limonene, and 1-(3-ethyloxiranyl)-ethanone. The batch-scale steam explosion technique negatively impacted oil yield. This systematic assessment identifies the most effective solvents and extraction methods for the quantification of essential compounds. It concludes that the optimal combination is n-hexane paired with SFE, which effectively enhances the extraction of valuable phytochemicals from grapefruit juice and supports sustainable and efficient phytochemical recovery.

REFERENCE MATERIALS FOR MICROPLASTICS: KEY TO STANDARDIZATION AND VALIDATION OF METHODS IN FOOD AND THE ENVIRONMENT

Jozef Čapla — 2026-03-06

The increasing presence of microplastics in food products has attracted significant scientific and public concern due to their potential health risks. However, defining and accurately measuring microplastics remains a critical challenge, primarily due to their diverse size distribution and material properties. To address this issue, the development and application of reference materials (RMs) have emerged as essential tools for enhancing the reliability and reproducibility of analytical methods.

This article explores the pivotal role of RMs in microplastic analysis within the food sector. It reviews existing examples, such as polyethylene terephthalate (PET) particles used for homogeneity and stability testing, and innovative approaches like soda tablets and capsules containing microplastics designed for laboratory intercomparisons. These developments highlight the potential of RMs in standardizing methodologies, validating detection techniques, and improving data comparability across laboratories.

The utilization of RMs is particularly critical for validating analytical methods to detect microplastics in food products. Standardization through RMs enhances analytical precision and lays the groundwork for establishing harmonized analytical approaches for microplastic testing following European Union (EU) regulations. Despite these advancements, challenges persist, including the limited availability of certified reference materials (CRMs) tailored explicitly to food matrices. Future research should focus on developing CRMs that address these specific needs and ensuring their incorporation into regulatory frameworks.

By bridging the gap between scientific innovation and practical application, this work underscores the necessity of RMs as a cornerstone for advancing the analytical landscape of microplastic detection in the food sector. Addressing these gaps will enable the food industry to achieve harmonized and reliable microplastic monitoring and control.

THE IMPACT OF NON-STANDARD BARLEY QUALITY ON THE MALTING PROCESS AND ITS UTILIZATION POSSIBILITIES

Štefan Dráb — 2026-03-25

Malting barley is a key ingredient in the production of malt, which is further used in the production of beer, a beverage with a long tradition in Slovakia. The production of high‑quality malt depends on multiple factors, including variety, weather conditions, soil characteristics, water availability and appropriate processing. In recent years, the cultivation of malting barley in Slovakia has faced several agronomic and economic challenges, such as variable weather patterns, soil degradation trends and increasing production costs, which have contributed to a higher occurrence of barley with non‑standard quality parameters. The aim of this study was to determine the technological quality of malting barley with non‑standard protein content and to analyse the malting potential of the resulting malt samples. The results indicate that processing barley with elevated protein content may adversely affect key malt quality attributes, including friability, extract yield and the Kolbach index. These findings highlight the importance of monitoring the quality of incoming barley and adjusting malting parameters when processing raw material that deviates from standard quality requirements.

BIOTECHNOLOGICAL POTENTIAL AND PHYSIOLOGICAL ADAPTATION OF POLY-EXTREMOPHILIC BACILLUS STRAINS ISOLATED FROM THE HYPERSALINE SEBKHAS OF ADRAR, ALGERIA

Ikram Mezouri — 2026-03-25

The hypersaline and alkaline sebkhas of Adrar (Algeria) constitute extreme ecosystems that have remained largely unexplored. The objective was to isolate and to characterize various Bacillus strains extracted from these specific environments. Two poly-extremophilic isolates, Bacillus tequilensis (KM9) and Bacillus paralicheniformis (KM2), were identified through the analysis of 16S rRNA phylogeny. Physiological testing demonstrated robust adaptations: Isolate KM9 exhibited a broad salinity range (ranging from 2 to 17.0% w/v NaCl, S_opt 6%) and strict alkaliphily (pH_optimum 9.5, with growth observed up to pH 11.0). In contrast, Isolate KM2 exhibited higher thermal tolerance (T_maximum 50°C, T_optimum 40°C), while maintaining growth up to 20% NaCl and pH 10.5. Functional profiling via API ZYM (Analytical Profile Index ZYM) revealed Isolate KM9’s N-acetyl-β-glucosaminidase activity, whereas Isolate KM2 demonstrated a broad hydrolytic spectrum (including proteases and glycosidases) and potent antimicrobial efficacy against Staphylococcus aureus (25 mm), Pseudomonas aeruginosa (20 mm), as well as showing 50% inhibition of Fusarium oxysporum and Aspergillus flavus. These findings underscore the Adrar sebkhas as untapped reservoirs for diverse Bacillus strains. Their ability to remain active under simultaneous thermal, saline, and alkaline stress underscores their potential as sources of robust extremozymes and biocontrol agents for industrial biotechnology.

IDENTIFICATION AND CHARACTERIZATION OF LIMOSILACTOBACILLUS FERMENTUM ISOLATED FROM KANGRA CURD

Disha Chauhan — 2026-02-23

Curd, commonly called “Dahi," is a fermented milk product widely consumed in India for its probiotic benefits. The composition of the probiotic strains in curd varies with geographical location. This study aimed to identify the most predominant strain of Lactobacillus in the curd collected from Chhattri village, Shahpur tehsil, Kangra district, Himachal Pradesh. The sample was inoculated in MRS broth and streaked on the MRS agar plate. The most prevalent isolate was characterized on morphological, biochemical, and molecular bases. Comprehensive analysis, including Gram staining, catalase test, oxidase test, motility test, and indole test, as well as evaluations of pH, bile, salt, and temperature tolerance was performed. The isolate was gram-positive, catalase, oxidase, sulfide, and indole-negative. It showed maximum growth at 0.5% salt, 0.5% bile salts, and 37ºC. Optimal growth occurred between pH 6-8, with peak growth at pH 7. Molecular identification and phylogenetic analysis confirmed the isolate as an L. fermentum strain. This strain exhibited the highest prevalence in Kangra and showed promising probiotic traits with potential gastrointestinal health benefits. Its dominance highlights the probiotic richness of curd obtained from the lower hills of Himachal Pradesh.

THE INFLUENCE OF POLYPHOSPHATE MIXTURE ON THE GROWTH OF BACTERIA SIGNIFICANT IN THE FOOD INDUSTRY

Leona Buňková — 2026-02-10

Phosphates are frequently used in the food processing, especially in the dairy and meat industries. They act as emulsifying salts, crucial in the manufacturing of processed cheeses. The effect of Cremosal AB4, a commercially used polyphosphate mixture, was tested in vitro on the growth of nine bacterial strains significant in the food industry: Staphylococcus, Bacillus, Geobacillus, Clostridium, Enterococcus, Lactococcus, Lactobacillus, and Escherichia. Five phosphate concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/v, calculated on P₂O₅) were selected to assess the effect of the polyphosphate mixture on bacterial growth. The susceptibility of each bacterial strain to Cremosal AB4 phosphate was evaluated in a liquid culture medium enriched with the appropriate salt concentration. Subsequently, cell growth was assessed by measuring optical density at 850 nm. The results indicate that even at the lowest tested concentration of 0.1% w/v, Cremosal AB4 polyphosphate effectively inhibited the growth of all bacteria examined, except Lactococcus lactis subsp. lactis CCDM 141 and Escherichia coli CCM 3954.

EVALUATION OF THE ANTIULCER AND ANTIDIARRHEAL POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM YOGURT IN ULCER AND DIARRHEA INDUCED IN WISTAR RATS

David Adeiza Zakari — 2026-04-02

This study investigates the antiulcer and antidiarrheal potential of lactic acid bacteria (LAB) isolated from commercially available yogurt in Wistar rats. Three LAB strains, Lactobacillus paracasei (Y1), Lactobacillus rhamnosus (Y2), and Streptococcus thermophilus (Y3), were identified through biochemical tests and 16S rRNA sequencing. For the antiulcer study, rats were pre-treated with LAB strains for seven days before inducing gastric ulcers with indomethacin. Ulcer index and gastric juice parameters were assessed. For the antidiarrheal study, diarrhea was induced using castor oil, and the effects of LAB pre-treatment on fecal output, consistency, and intestinal transit time were evaluated. GC-MS analysis identified bioactive compounds that may contribute to the observed therapeutic effects. Results showed that L. paracasei (Y1) significantly reduced ulcer index by 65% (p<0.05) and increased gastric mucus production by 40% compared to the control group. L. rhamnosus (Y2) reduced diarrhea severity by 50% (p<0.05) and normalized intestinal transit time. S. thermophilus (Y3) showed moderate improvement in both ulcer and diarrhea parameters. Bioactive compounds such as lactic acid, acetic acid, butyric acid, and reuterin were identified, which may contribute to the protective effects. These findings suggest that LAB isolated from yogurt possess significant antiulcer and antidiarrheal properties, with L. paracasei and L. rhamnosus exhibiting the most promising effects.

AETIOLOGY OF GOAT INTRAMAMMARY INFECTIONS AND SUSCEPTIBILITY OF ISOLATED PATHOGENS TOWARD ANTIBIOTICS

Barbora Gancárová — 2026-02-10

The aim of the study was to identify intramammary infection (IMI) in goats, focusing on Staphylococcus species, and to assess susceptibility pattern of isolated bacteria. A total of 78 half udder milk samples from 39 goats originated from an intensive dairy farm situated in northern Slovakia were submitted for microbiological analysis. The half udder milk samples were from White Shorthaired goats and Brown Shorthaired goats. Milk samples were cultured, and bacterial isolates were identified using MALDI-TOF MS. The results revealed a high prevalence of IMI, with 66.7% of milk samples testing positive for bacterial growth. Non-aureus staphylococci (NAS) were the most prevalent pathogens, accounting for 94.6% of the isolates, with Staphylococcus epidermidis and Staphylococcus caprae being the most common species. Antibiotic susceptibility testing showed that 17.0% of the isolates were resistant to at least one or more of the eight antibiotics tested, particularly penicillin, cefoxitin, and neomycin. The study emphasizes the importance of regular udder health monitoring and highlights the need for prudent antibiotic use. The findings underscore the necessity for targeted management strategies to control IMI and improve overall herd health.

FADS2-23 POLYMORPHISM: A POTENTIAL MARKER FOR ECONOMIC TRAITS IN HOLSTEIN CATTLE SELECTION

Martina Miluchová — 2026-03-16

Milk composition is nutritionally important to consumers and economically important to producers and processors. Fatty acid desaturase-2 (FADS2) is a component of the lipid metabolic pathway and converts essential fatty acids into long-chain polyunsaturated fatty acids. The work aimed to identify the impact of FADS2-23 marker polymorphism on milk production traits in Holstein cows. We established the genetic structure of the analysed population and the possible relationships between the genetic variants of the FADS2-23 marker and the average breeding values for the traits of milk production. The artificially created restriction site-PCR was used to identify genetic polymorphism for the FADS2-23 marker. We detected all genotypes: AA (8.10%), AG (41.90%), and GG (50%). The allele frequencies were 29.05% for the A allele and 70.95% for the G allele. The Holstein cattle kept in the Slovak Republic exhibit a slight increase in homozygosity (0.5878), polymorphism information content (0.3272), the effective number of alleles (1.7013) and a slight decrease in the level of possible variability realisation (41.42%). We observed a positive effect of the FADS2-23 marker polymorphism on the percentage fat content in the milk of Holstein cows. Genotype AA demonstrably increased the average breeding value for fat content in percent by 0.06% compared to genotype GG. Therefore, the rs109772589 polymorphism in the bovine FADS2 gene may be proposed as a potential genetic marker for fat percentage content in Holstein cattle.