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1

Fungistatyczne dzialanie serwatki fermentowanej przez bakterie propionowe

100%
Warminska-Radyko I., Roczniakowa B.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
1993
|
tom 37
|
nr 05
11-13
To the nutrient medium for fungi the whey fermented for 5, 9, and 14 days was added in the amount of 10-30%. The applied whey doses exerted a fungicidal effect or inhibited the growth of fungi colonies. The strongest fungicidal effect in relation to all the test organisms exerted wheys fermented for 14 days by P. jensenii, containing 497 moles/dm3 of both acetic and propionic acid jointly at the ratio of 1:3,3. Among the fungi tested it was Geotrichum candidum, which responded to propionic bacteria metabolites mainly with morphologic changes.
2

Występowanie i aktywność grzybów pleśniowych w produktach mleczarskich

100%
Roczniakowa B., Warminska-Radyko I.
Przegląd Mleczarski
|
1983
|
tom 32
|
nr 09
3

Bakteriocyny syntetyzowane przez Lactobacillus

100%
Laniewska-Moroz L., Warminska-Radyko I.
Biotechnologia
|
1998
|
nr 1
4

Antibacterial activity of different fractions from the culture of Propionibacterium acidipropionici

100%
Warminska-Radyko I., Laniewska-Moroz L.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 1
23-29
The effect of medium and time of culturing of Propionibacterium acidipropi- onici was studied on the biosynthesis of metabolites of antibacterial activity against selected gram-negative Enterobacteriaceae rods and Staphylococcus aureus. The strain was found to synthesise antibacterial metabolites other than volatile acids exclusively when cultured in natural media, i.e. milk and whey of pH being adjusted every 24 h to 6.8 at optimal temperature. The antibacterial activity of neutralised cultures was observed after 5 days of incubation. Heating of the culture at 55°C for 5 min caused that the antibacterial activity disappeared. Fractionation of the culture by separating the biomass by centrifugation and filtering the supernatant through bacteriological filter showed that biomass suspended in distilled water had strong antibacterial activity, whereas cell-free filtrate did not inhibit the growth of indicator strains.
5

Wybrane techniki fluorescencyjne w badaniach stanu fizjologicznego i przezywania komorek bakteryjnych w zywnosci

100%
Miks M. H., Warminska-Radyko I.
Medycyna Weterynaryjna
|
2008
|
tom 64
|
nr 05
623-627
Modern fluorescent techniques and the possibilities of their application in food research are presented. Fluorescent dyes, fluorofores, are applied to the physiological state and viability research at the level of the single bacteria cell. DNA intercalators such as diamidino-2-phenylindole (DAPI) are frequently used for the enumeration of the bacteria population in food and plasma membrane integrity determination. Fluorogenic substrates allow the detection of the activity of the intercellular enzymes: esterases and dehydrogenases. The commercial set of fluorescent dyes LIVE/DEAD® BacLightTM Bacterial Viability Kit (Molecular Probes Inc) provides a simple assay for discriminating viable, metabolically active bacteria cells from injured and dead bacteria cells. The technique of fluorescent in situ hybridization (FISH) with the use of 16S rRNA or 23S rRNA-targeted fluorescent labelled oligonucleotide probes seems to be a promising tool for contemporary food microbiology. It can be used for the detection and identification of pathogenic bacteria in food or bacteria used in food production, such as lactic and propionic acid bacteria.
6

Antibacterial activity of the preparation from Lactobacillus plantarum culture against Yersinia enterocolitica

100%
Laniewska-Moroz L., Warminska-Radyko I.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 1
31-36
The greatest antibacterial activity showed the preparation obtained from Lactobacillus plantarum after 48 h of culturing in MRS medium with glucose. The antibacterial preparation limited the growth of Yersinia enterocolitica by five orders of magnitude (to 103 cfu/mL) after 24 h of incubation with the preparation, as compared to the control sample with the cell number of 108 cfu/mL.
7

Mikrobiologiczna ocena wybranych przypraw

100%
Warminska-Radyko I., Laniewska-Moroz L.
Biuletyn Naukowy. Uniwersytet Warmińsko-Mazurski w Olsztynie
|
2001
|
tom 13
53-56
8

Mikroflora oleju rzepakowego tloczonego na zimno

81%
Laniewska-Moroz L., Warminska-Radyko I., Nowak-Polakowska H., Zadernowski R.
Rośliny Oleiste - Oilseed Crops
|
1995
|
tom 16
|
nr 2
267-273
9

Jakosc kiszonek - aspekty mikrobiologiczne, zdrowotne i produkcyjne

81%
Purwin C., Laniewska-Trokenheim L., Warminska-Radyko I., Tywonczuk J.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 08
865-869
The quality of raw milk and dairy products is related primarily to the quality of silage fed to cows. The kind of raw material and environmental conditions determine the composition of epiphytic microflora on the surface of the vegetative parts of green plants, thus affecting the final microbiological quality of silage. One of the key factors in deteriorating silage quality is a low dry matter content of the raw material, which may lead to the growth and development of anaerobic rods of the genus Clostridium sp. causing butyric acid fermentation. The products of this fermentation contribute to reduced silage intake. Another quality-related problem is low aerobic stability for silage, which causes an increase in the Listeria monocytogenes count (raw material contamination with these microorganisms may cause the occurrence of listeriosis in animals). A high dry matter concentration (>50%) in the raw material makes silage more susceptible to self-heating and infestations with toxin-producing fungi. The progress observed in silage production technologies primarily concerns maize silage and maize grain silage, whose quality depends upon the growth stage. Delayed harvest aimed at achieving a high dry matter yield results in the mass proliferation of yeasts and mould. Consequently, maize silage has the highest dynamics of changes in microbiological quality.
10

Charakterystyka i znaczenie bakterii rodzaju Propionibacterium w produkcji żywności i pasz

81%
Borawska J., Warminska-Radyko I., Darewicz M.
Medycyna Weterynaryjna
|
2010
|
tom 66
|
nr 08
s.534-537,bibliogr.
Propionic acid bacteria (PAB) from the genus Propionibacterium are the main organisms used as ripening culture in Swiss-type cheese. PAB can utilize a variety of substrates; however, lactate is the main energy source for fermentation. During propionic acid fermentation these bacteria produce metabolites (propionic and acetic acids) which play an important role in the development of the characteristic nutty-sweet flavours of the above-mentioned cheeses. The carbon dioxide that is produced is responsible for the eye formation. Other attributes of Propionibacterium important from the technological point of view are the production of vitamins, such as vitamin B12, B5, or K, and folic acid as well as antifungal and bacteriostatic compounds, such as bacteriocins and also short-chain fatty acids. Propionic acid is reported to have a growth-inhibiting effect on fungi as well as on some Gram-positive and Gram-negative bacteria. That is why propionic acid fermentation has great potential in food preservation. Studies over the last few years have confirmed numerous health benefits of these bacteria, and this has resulted in their qualification and increased use as probiotics. Therefore, the role of Propionibacteria in food and feed industry is likely to grow.
11

Zastosowanie Propionibacterium do produkcji fermentowanego soku z pietruszki

81%
Laniewska-Moroz L., Warminska-Radyko I., Dajnowiec M., Kaczkan M.
Biuletyn Naukowy. Uniwersytet Warmińsko-Mazurski w Olsztynie
|
2001
|
tom 13
237-241
12

Paleczki Salmonella w srodowisku ludzi i zwierzat

81%
Laniewska-Moroz L., Warminska-Radyko I., Kornacki K.
Przemysł Spożywczy
|
1999
|
tom 53
|
nr 08
43
Wzrost liczby zatruć pokarmowych wywoływanych przez pałeczki Salmonella odnotowywany jest w wielu krajach świata. Ta tendencja utrzymuje się od lat, mimo istniejących norm jakości sanitarno-higienicznych dotyczącej surowców przemysłu spożywczego, toku produkcji i żywności gotowej.
13

Microbiological contamination of vegetable salads

81%
Warminska-Radyko I., Laniewska-Trokenheim L., Miks M.
Polish Journal of Natural Sciences
|
2007
|
tom 22
|
nr 4
733-741
Vegetable salads available at retail stores, supplied by various producers, were analyzed in the study to determine the counts of aerobic mesophilic bacteria, coliforms and spore-forming Bacillus species, as well as the presence of Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes. Strains of Gram-negative rods and Bacillus cereus were isolated and identified. None of the salads contained S. aureus, Cl. Perfringens or Listeria monocytogenes. It was found that in 88% of samples the population size of aerobic mesophilic microbes was of the order of 4 to 5 log cfu g⁻¹; higher and lower counts were recorded sporadically only. In 58% of samples the population size of coliforms and Bacillus species ranged from below 2.00 to 2.90 log cfu g⁻¹, and from 2.00 to 3.95 log cfu g⁻¹ respectively. Gram-negative rods isolated from the examined salads were identified to the following genera: Citrobacter, Providencia, Escherichia, Enterobacter, Klebsiella, Serratia, Yersinia, Pseudomonas and Flavobacterium. The species Providencia retgeri, Citrobacter freundii and Enterobacter aerogenes were the most frequent among them. A total of 84 salad samples were tested in the experiment, of which 3 were found to contain strains of Y. enterocolitica, and 6 – strains of E. coli. The presence of spore-forming Bacillus cereus was confirmed in 34% of salads.
14

Wykorzystywanie fermentowanej serwatki jako środka konserwującego żywność i pasze

81%
Roczniak B., Warminska-Radyko I., Laniewska-Moroz L.
Przegląd Mleczarski
|
1991
|
nr 1
15

Bakterie rodzaju Propionibacterium i Lactococcus w hodowlach wspólnych

81%
Borawska J., Warminska-Radyko I., Darewicz M.
Przegląd Mleczarski
|
2012
|
nr 07
16

Jakosc mikrobiologiczna kiszonek

81%
Purwin C., Laniewska-Trokenheim L., Warminska-Radyko I.
Hodowca Bydła
|
2005
|
nr 02
5-7
17

Suszona serwatka w zywieniu zwierzat

81%
Minakowski D., Lipinski K., Tywonczuk J., Warminska-Radyko I.
Przegląd Mleczarski
|
1998
|
nr 04
119-121
18

Bakterie propionowe w fermentowanych salatkach warzywnych

81%
Warminska-Radyko I., Laniewska-Moroz L., Kujawa K.
Przemysł Spożywczy
|
1997
|
tom 51
|
nr 07
38-39
Celem pracy była ocena przydatności trzech wersji szczepionek do otrzymywania fermentowanej sałatki wielowarzywnej. Poddano fermentacji naturalnej mieszankę warzywną o składzie: kapusta, marchew, seler, por, papryka, cebula oraz przy zastosowaniu szczepionek: 1. Lactobacillus acidophilus; 2. Lactobacillus acidophilus, Lactobacillus plantarum; 3. Lactobacillus acidophilus, Lactobacillus plantarum, Propionibacterium jensenii, Propionibacterium acidipropionici. Stwierdzono, że prawidłowa fermentacja mieszanki wielowarzywnej wymaga zastosowania szczepionek. Najlepsze cechy sensoryczne i wartość witaminową fermentowanego produktu uzyskano stosując szczepionkę zawierającą bakterie propionowe.
19

Wpływ pH na redukcję azotanów przez niektóre bakterie psychrotrofowe

81%
Warminska-Radyko I., Knaut T., Tysnicka B.
Zeszyty Naukowe Akademii Rolniczo-Technicznej w Olsztynie. Technologia Żywności
|
1976
|
nr 10(164)
20

Antibacterial effect of bacteriocins isolated from Lactobacillus strains on selected gram-negative pathogenic rods

81%
Laniewska-Moroz L., Warminska-Radyko I., Dajnowiec M., Gradzka J.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 3
The aim of the present paper was to determine the effect of bacteriocins produced by Lactobacillus strains isolated from pickled vegetables on Gram-negative pathogenic rods. The antibacterial effect of bacteriocins was determined with the diffusion method, employing the well technique. Incubation was carried out for 24 hours, under the optimum conditions for test strains, and then growth inhibition zones around wells were observed. The results obtained show that individual Lactobacillus strains produce antibacterial substances - bacteriocins, characterized by different activity towards selected strains of Yersinia enterocolitica, Salmonella E. coli O 157.H7 and E. coli K88. Test strains were more sensitive to bacteriocins synthesized by Lactobacillus plantarum, as their growth was inhibited at the activity level 4-32 AU/mL. Bacteriocins of Lactobacillus brevis strains inhibited their growth at 128 and 256 AU/mL.
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