The number of microorganisms in the soil under different grass-leguminous mixtures

Mandić, Leka; Djukic, D.; Stevović, V.

doi:10.2298/bah0502175m

Cited by 3 publications

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“…Ukupan broj bakterija je važan parametar biogenosti zemljišta [16]. U ovim istraživanjima ukupan broj bakterija bio je najveći u kontrolnom uzorku (17,45x10 6 CFU/g), dok je u kontaminiranim uzorcima broj bakterija znatno manji (grafik 1).…”

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Microbial diversity of soil contaminated with high content of heavy metals

Ilić¹,

Radić²,

Karličić³

et al. 2016

Zas Mat

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Section: Rezultati I Diskusijaunclassified

Microbial diversity of soil contaminated with high content of heavy metals

Ilić¹,

Radić²,

Karličić³

et al. 2016

Zas Mat

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An autochthonous Serbian product – Kajmak Characteristics and production procedures

Pudja

Djerovski

Radovanović³

2008

Dairy Sci. Technol.

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-Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin-like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation with the significant participation of milk proteins. It can be consumed as a fresh kajmak immediately after production, or as a mature kajmak, after a substantial ripening period. Being an autochthonous Serbian dairy product, kajmak is believed to be one of the most prestigious and respectable dairy products that symbolizes domestic agriculture in this area of the world. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Numerous steps in the procedure could represent potential safety risks for kajmak and the remaining milk. The sensory and compositional parameters of kajmak place this product between cheeses and butter in the classification of dairy products. The microflora of kajmak, which mainly originates from raw milk, plays a major role in the maturation process, particularly regarding texture and sensory profiles. The procedure for kajmak production developed in the food company "Polimark" is a promising solution for industrial kajmak production. The procedure covers all the steps that are included in traditional kajmak production, but the methodologies carried out are acceptable for industrial implementation. The use of lactic starters introduced in this industrial procedure may become a strategic tool for managing the ripening process and sensory characteristics of mature kajmak. Uncontrolled and unpredictable safety and sensory qualities regarding kajmak is certainly the main reason why such a delicious product has been left out of the world market and remains only significant on a local level. In this respect, the establishment of a modern, industrial kajmak production should represent a substantial improvement of the manufacturing conditions able to reduce the safety risks and to provide the conditions for commercializing a standard high-quality product.kajmak / composition / traditional production / industrial production / starter cultures Résumé -Un produit d'origine serbe, le kajmak : caractéristiques et procédés de production. Le kajmak est un produit laitier qui présente une composition et des caractéristiques sensorielles uniques. Il est obtenu à partir de la fine peau ou croûte qui se forme à la surface du lait chaud au cours du refroidissement, à laquelle s'agrège la matière grasse et une proportion significative des protéines laitières. Il peut se consommer frais, immédiatement après production, ou après une période d'affinage substantielle. Ce produit laitier typiquement serbe est considéré comme l'un des plus prestigieux et respectable symbolisant l'agriculture domestique dans cette région du monde. Le procédé de production du kajmak est majoritairement traditionnel et il conduit à des produits de composition et de qualité inégales. De plus, plusieurs étapes...

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Anthropogenic effects on soil micromycetes

Djukic¹,

Mandić²,

Sumanov³

et al. 2007

Zb Mat srp prir nauk

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This paper is a synthesis of long-term investigations based on the effect of different authropogenic pollutants (mineral and organic fertilizers, heavy metals, contaminated irrigation water, nitrification inhibitor and detergents) on the dynamics of soil fungi number. The investigations were performed at the Microbiology Department and trial fields of the Faculty of Agronomy in Čačak on smonitza and alluvium soils in field and under greenhouse conditions. Maize, wheat, barley and red clover were used as test plants in these studies. The quantitative composition of the fungi in the soils investigated was determined by the Čapek selective agar dilution method. The study results show that the number of soil fungi was dependent on the type and rate of agrochemicals used, on the growing season, and the soil zone the samples were taken from for the analysis. Lower nitrogen fertiliser rates (80 and 120 kg x ha-1) and organic fertilizers stimulated the development of soil fungi, unlike the rate of 150 kg x ha-1. Heavy metals, mercury and cadmium in particular, as well as high rates of the N-serve nitrification inhibitor, inhibited the development of this group of soil microorganisms. Generally, the adverse effect of contaminated irrigation water on the soil fungi was recorded in both soil types, and particularly in the smonitza under red clover. Low detergent (Meril) concentrations did not have any significant effect on this group of microorganisms. In this respect, it can be concluded that the soil fungi number dynamics can be used in monitoring soils polluted by different toxinogenic substances

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The number of microorganisms in the soil under different grass-leguminous mixtures

Abstract: nema

Cited by 3 publications

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Microbial diversity of soil contaminated with high content of heavy metals

Microbial diversity of soil contaminated with high content of heavy metals

An autochthonous Serbian product – Kajmak Characteristics and production procedures

Anthropogenic effects on soil micromycetes

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