Harpalus rufipes (De Geer, 1774) is a trans-palearctic, polyzonal, habitat generalist species, which is usually the most numerous ground beetle species in agricultural ecosystems and forest plantations. In laboratory conditions, 50 H. rufipes imagoes were placed in separate containers, each individual being fed over several days with seeds of a single species of plant, the total number of plant species being ten. Then the content of the beetles’ intestine were analyzed using Lugol’s iodine stain for visualizing starch granules. Native agents of ground seeds of plants and also of seeds treated by a fermentative agent from a mammalian pancreas were used for control. Granules of starch from seeds of Triticum aestivum L., Hordeum vulgare L. and Secale cereale L. were only insignificantly broken down by enzymes in the intestines of H. rufipes. The starch granules of Avena sativa L., Panicum miliaceum L., Sorghum drummondii (Steud.) Millsp. and Chase, Fagopyrum esculentum Moench and Sinapis arvensis L. were also insignificantly affected in the beetles’ intestine compared to the agent affected by enzymes of vertebrate animals. Starch granules of Beta vulgaris L. seeds affected by the enzymes became deformed and fragmented. Sometimes only their fragments remained. Seeds with a high content of fats such as seeds of Juglans regia L. were digested poorly in the intestine of H. rufipes (drops of fat could be seen surrounding certain food particles, which obstructed their digestion). The results of microscopic study of the intestinal content of mixed phytophage ground beetles of agricultural environments will help in identifying mechanisms of regulation of trophic chains by polyphage species, and will help advance the study of gregarine infection rates among ground beetles.
The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days.
The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens (, , and) were sensitive; bacteriostatic zone of the test-culture ranged from 21 to 25 mm, and highly sensitive ( and )acteriostatic zone exceeded 25 mm to probiotic bacteria of fermented product. UTKG microbiota is also moderately sensitive to multiple antibiotics that allows defining the obtained fermented milk product as functional with therapeutic properties. During the study of the influence of different NaCl and bile concentrations on acid-activity of UTKG it was found that active acid formation occurred at the concentrations up to 4% NaCl in cultivation medium (boiled milk) and at 20% bile and 0.45% phenol. It proves microbial association to be capable of withstanding adverse gastrointestinal conditions and continue developing.
Currently, the pharmaceutical industry is constantly working on the creation of ideal disinfectants that would have a wide spectrum of antimicrobial action in minimal concentrations, did not result in the formation of stability in bacteria, were not toxic, not corrosive, not allergenic, cheap. The purpose of the work was to investigate the activity of the “Enzidesis” disidissance to influence microbial biofilms in vitro conditions for various sampling parameters. The density of microbial biofilms and the effects of disinfectants were determined on sterile stainless steel plates, which were placed in a Petri dish. For this purpose, biofilms were grown on plates, washed out biofilms from planktonic cells, acted as a disguise for a certain concentration and for a period of 5–30 minutes, fixed and painted biofilms and determined the optical density of the flushing solution from biofilms spectrometrically. It has been established that the disinfectant “Enzidesis” destroys the biofilms taken in the experiment of museum test cultures S. aureus, E. coli and P. aeruginosa. In particular, for the influence of the lowest concentration in experiment, 0.075 % optical density of washing solutions from S. aureus biofilmes decreased by 2.6 times, E. coli and P. aeruginosa biofilm in 2.9 times, respectively, comparing with biofilms after treatment with water. Under the actions of such a concentration of the “Enzidesis” means, the biofilm though significantly degraded, but they were still a medium density, more than 0.5 units. Increasing the concentration of a means of 0.075 % to 0.5 % contributed to the intensity of degradation of test-cultures, an average of 3.0 times (P < 0.05) and they became a weak density (0.24–0.20 s). Increasing the concentration of the “Enzidesis” means up to 1.0 % or more, did not significantly destroy the matrix of the biofilm of microorganisms, since the optical density of the washing solutions was as in control. In determining the influence of the temperature of the working solutions of the “Enzidosis” means on its film-building activity, it has been found that with an increase in the disinfection agent “Enzidesis” with +20 to +60 °С there is an increase in the degradation of the biofilm formed S. aureus, E. coli and P. aeruginosa. Dezilities can be effectively used in 0.5 % concentration at room temperature of solutions. When substantiating the exposure time of the “Enzidesis” exhibition time, it has been found that to remove the S. aureus, E. coli and P. aeruginosa 0.5 % means at a solution temperature of +20 ± 1 °C, it is necessary that the action time is from 15 to 30 minutes.
The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the addition of various artificially created chemical ingredients. The aim of the work was to determine the influence of basil seeds on the activity of rye-wheat leaven in the technology of its renewal and to investigate the physicochemical, organoleptic characteristics of the dough during fermentation and the quality of bread. The research used generally accepted in the bakery industry methods of physical and chemical research of sourdough, dough and finished products. It was found that the introduction of basil seeds in the composition of spontaneous leaven in the amount of 1.5 to 3.0 % reduces the time of renewal of the leaven and accelerate the increase in acidity, which is the result of the development of its own microbiota. The expediency of adding basil seeds (up to 2.0 %) to the technology of spontaneous leaven production was established, as the time of ball emergence after the fifth stage of renewal was 8 minutes shorter compared to the control sample of leaven. The addition of basil accelerates the development and biochemical activity of the yeast microbiota, resulting in more enzymes of the reductase class. The dough is made with the addition of spontaneous fermentation leaven, which contains basil seeds ferment and ripen faster. In the evaluation of bread samples, the highest total score was obtained by samples № 2 and №3, which were made on spontaneous leaven with a content of 1.0 and 1.5 basil – the total number of points was 19.3 points, which is 0.5 points more than the control sample. Therefore, for the production of rye-wheat spontaneous leaven, it is advisable to add basil seeds to its composition to enhance biochemical and microbiological processes.
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