Participants: Fifty-two prepubertal girls aged 1-9 years diagnosed with vulvovaginitis, and 42 age-matched healthy controls. Interventions and Main Outcome Measures: Samples for microbiological culture were collected using sterile cotton swabs from the introitus and the lower third of the vagina from all study participants. Microbiological findings were analyzed according to bacteria type and intensity of growth. Results: Most of the vaginal microbiological swab results were positive for bacterial growth: 47 (90.4%) and 34 (80.9%) were similar in the study and control groups, respectively (P 5 .24). Sixteen (30.8%) and 9 (21.4%) of the microbiological traits results in the case and control groups, respectively, were regarded as potential causative agents (P 5 .27). Streptococcus pyogenes was the most frequent pathogen in the study group (P 5 .03); all other microorganisms detected as either a pure or dominant growth in the control group, were considered opportunistic. Conclusions: Vaginal bacterial culture results were positive in prepubertal girls with vulvovaginitis and in healthy controls. Nonspecific vulvovaginitis without a dominant/isolated pathogen was seen to be more common than vulvovaginitis with a potential causative agent. Clinical symptoms were more frequent among girls when the potential infectious agent was identified.
In order to improve the nutritional value and quality of milk products, Helianthus tuberosus L. (HT) and Lupinus luteus (LL) fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7 and Lactobacillus sakei KTU05-6) were used, and the quality parameters (physicochemical, microbiological and sensory) of new fermented milk products were evaluated for the first time ever. Chemical analysis of fermented milk products showed a positive effect of the edible plants. The safety profile and nutritional value were higher in milk-LL products compared with fermented milk-HT products. Fermented milk-HT products were more acceptable because of higher taste pleasure, lower smoothness and external taste compared to fermented milk-LL products. The results clearly indicated that HT rich in inulin and LL rich in proteins can be used with selected LAB to improve the nutritional value and increase the assortment of fermented milk products.
SummaryThe objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed fl axseed oil, rich in ω-3 fa y acids. The amount of fa y acids, peroxide and anisidine values, fa y acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of fl axseed oil aff ected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fa y acids (18.97 and 54.82 %, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04 %, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with fl axseed oil had a favourable ratio of n-6/n-3 polyunsaturated fa y acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with fl axseed oil did not aff ect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O 2 /kg) and acidity (0.34 %) were found in the samples with pH=4.0 a er 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fa y acids and anisidine value (R=-0.871; p<0.05), peroxide value (R=-0.728; p<0.05) and fa y acidity (R=-0.948; p<0.05).
In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.
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