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Ms. Egle Zokaityte
Lithuanian university of health sience

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0 Nutraceuticals
0 by-product
0 permeate
0 Lactic acid bacteria (LAB)
0 valorization

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Lactic acid bacteria (LAB)
permeate
Nutraceuticals
valorization

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Feed

Journal article
Published: 30 August 2021 in Animals
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The aim of this study was to assess the effect of a feed supplement, namely milk permeate (MP) fermented with Lactobacillus uvarum LUHS245, on the newborn calves’ growth performance and blood and faecal parameters, including microbiota and volatile compound and fatty acid profiles. Ten female Holstein calves in the control group (CON group) were fed with a standard milk replacer diet and colostrum only, from day 2 to 14 of life, while 10 calves of the treated group (MP group) were fed with the same diet supplemented with 50 mL of the fermented MP. After 14 days, there were no significant differences between the groups in blood parameters, growth performance, or faecal pH. There was a significantly higher percentage of live lactic acid bacteria (by 17.02%), a lower percentage of enterobacteria (by 10.38%), a higher overall number of probiotic bacteria, a 1.7-fold higher species variety, and a higher content of dry matter in the faeces of the MP group (p< 0.05). The fatty acid and volatile compound profiles differed significantly between the groups. The results suggest that supplementing calves’ feed with fermented milk permeate has a positive effect on certain health parameters but not on blood parameters or growth performance.

ACS Style

Laurynas Vadopalas; Egle Zokaityte; Paulina Zavistanaviciute; Romas Gruzauskas; Vytaute Starkute; Ernestas Mockus; Jolita Klementaviciute; Modestas Ruzauskas; Vita Lele; Darius Cernauskas; Dovile Klupsaite; Agila Dauksiene; Antanas Sederevicius; Sarunas Badaras; Elena Bartkiene. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles. Animals 2021, 11, 2544 .

AMA Style

Laurynas Vadopalas, Egle Zokaityte, Paulina Zavistanaviciute, Romas Gruzauskas, Vytaute Starkute, Ernestas Mockus, Jolita Klementaviciute, Modestas Ruzauskas, Vita Lele, Darius Cernauskas, Dovile Klupsaite, Agila Dauksiene, Antanas Sederevicius, Sarunas Badaras, Elena Bartkiene. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles. Animals. 2021; 11 (9):2544.

Chicago/Turabian Style

Laurynas Vadopalas; Egle Zokaityte; Paulina Zavistanaviciute; Romas Gruzauskas; Vytaute Starkute; Ernestas Mockus; Jolita Klementaviciute; Modestas Ruzauskas; Vita Lele; Darius Cernauskas; Dovile Klupsaite; Agila Dauksiene; Antanas Sederevicius; Sarunas Badaras; Elena Bartkiene. 2021. "Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles." Animals 11, no. 9: 2544.

Journal article
Published: 28 July 2021 in Processes
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The novelty of this study is twofold: AgNPs were obtained and characterized using Artemisia absinthium (A. absinthium), Humulus lupulus (H. lupulus), and Thymus vulgaris (T. vulgaris) plants extracts; moreover, a green and environmentally friendly approach for the synthesis of silver nanoparticles (AgNPs) using aqueous extracts was developed. This paper discusses new approaches about the synthesis of AgNPs. T. vulgaris, H. lupulus, and A. absinthium, which are renewable and common plants, perfect as reducing, stabilizing, and capping agent for green synthesis of silver nanoparticles (AgNPs). The extracts and synthesized AgNPs were characterized by various physico-chemical, phytochemical, morphological scanning electron microscope (SEM/EDS) and transmission electron microscope scanning (TEM), and antibacterial activity. The antioxidant activity of extracts and AgNPs were also assessed by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), cupric reducing antioxidant capacity (CUPRAC), ferric reducing antioxidant power (FRAP), and trifluoperazine dihydrochloride (TFPH) scavenging assays. Extracts/AgNPs showed significant antioxidant activity in all cases. A. absinthium/AgNPs, H. lupulus/AgNPs, and T. vulgaris /AgNPs displayed activities against DPPH (0.14 ± 0.00; 0.11 ± 0.00 and 0.14 ± 0.00 mmol/g), ABTS•+ (0.55 ± 0.05; 0.86 ± 0.05 and 0.55 ± 0.05 mmol/g), respectively. TEM analysis confirmed the average particle size, it estimated t A. absinthium/AgNPs–46 nm, H. lupulus/AgNPs size of synthesized particles was 42 nm and T. vulgaris/AgNPs–48 nm. SEM analysis revealed that T. vulgaris/AgNPs showed in solitary cases as snowflake-like, branched, but in a general spheric shape, H. lupulus/AgNPs were wedge-shaped, and A. absinthium/AgNPs were the spherical shape of the synthesized AgNPs. EDS analysis confirmed the purity of the synthesized AgNPs with a strong signal at 3.2 keV. A. absinthium/AgNPs, H. lupulus/AgNPs, and T. vulgaris/AgNPs exhibited higher antibacterial activity against all tested bacterial strains compared to their respective pure extracts. It is concluded that AgNPs synthesized in extracts have a broad range of biological applications, which can be used as an eco-friendly material without having negative effects on the environment.

ACS Style

Aiste Balciunaitiene; Pranas Viskelis; Jonas Viskelis; Paulina Streimikyte; Mindaugas Liaudanskas; Elena Bartkiene; Paulina Zavistanaviciute; Egle Zokaityte; Vytaute Starkute; Modestas Ruzauskas; Vita Lele. Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity. Processes 2021, 9, 1304 .

AMA Style

Aiste Balciunaitiene, Pranas Viskelis, Jonas Viskelis, Paulina Streimikyte, Mindaugas Liaudanskas, Elena Bartkiene, Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Vita Lele. Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity. Processes. 2021; 9 (8):1304.

Chicago/Turabian Style

Aiste Balciunaitiene; Pranas Viskelis; Jonas Viskelis; Paulina Streimikyte; Mindaugas Liaudanskas; Elena Bartkiene; Paulina Zavistanaviciute; Egle Zokaityte; Vytaute Starkute; Modestas Ruzauskas; Vita Lele. 2021. "Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity." Processes 9, no. 8: 1304.

Journal article
Published: 07 June 2021 in Foods
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Dietary components, such as lactic acid bacteria (LAB), bovine colostrum, apple production by-products, and essential oils, can favorably alter the host immune system and gut microbiota, however, their cumulative effect as multicomponent nutraceutical supplement has not been investigated. Therefore, the present study is the first one to evaluate a combination of LAB, bovine colostrum, dehydrated apple pomace, and essential oils for their immunomodulatory and prebiotic properties in the swine model. This study shows that supplementary feeding of pigs using multicomponent nutraceutical resulted in a statistically significant decrease in proportions of T cytotoxic and double-positive (CD4+CD8+low) cells within the CD3+ cell population at 28 DPI, compared to the beginning of the experiment (0DPI). Conversely, a statistically significant increase in proportions of B cells (accompanied by an increase in IgG concentration) and macrophage/monocyte cells within viable cell population at 28 DPI, compared to the beginning of the experiments, was observed. Furthermore, changes in the bacterial composition of gut microbiota in pigs fed with multicomponent nutraceutical changed significantly, with a 1.78 times higher number of probiotic strains (Bifidobacterium, Streptococcus, Faecilbacterium) at the end of the experiment, compared to control group animals. This study shows a positive effect of the nutraceutical formula used on the changes of gut microbiota by facilitating an increase in probiotic bacteria strains and possible anti-inflammatory properties.

ACS Style

Juozas Grigas; Modestas Ruzauskas; Arnoldas Pautienius; Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Jurga Bernatoniene; Liudas Ivanauskas; Valdas Jakstas; Arunas Stankevicius. Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils. Foods 2021, 10, 1313 .

AMA Style

Juozas Grigas, Modestas Ruzauskas, Arnoldas Pautienius, Elena Bartkiene, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Jurga Bernatoniene, Liudas Ivanauskas, Valdas Jakstas, Arunas Stankevicius. Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils. Foods. 2021; 10 (6):1313.

Chicago/Turabian Style

Juozas Grigas; Modestas Ruzauskas; Arnoldas Pautienius; Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Jurga Bernatoniene; Liudas Ivanauskas; Valdas Jakstas; Arunas Stankevicius. 2021. "Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils." Foods 10, no. 6: 1313.

Journal article
Published: 09 May 2021 in Food Control
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The aim of this study was to evaluate the possibility of fermenting Baltic Sea macroalgae (Ulva intestinalis, Cladophora rupestris, and Furcellaria lumbricalis) using Lactobacillus plantarum strain LUHS135, which possesses antimicrobial properties, without additional pre-treatment with a fermentable substrate. To evaluate the effectiveness of the treatment, analysis of the microbial profile, antimicrobial and antioxidant characteristics, and trace element concentrations was performed. Fermentation with strain LUHS135 reduced the pH of C. rupestris < 4.5; however, that of U. intestinalis and F. lumbricalis remained unchanged after 12 h of fermentation. Metagenomic analysis showed that the algae can be contaminated with potentially harmful microorganisms which remain after fermentation despite the use of a technological microorganism possessing antimicrobial properties. However, the synergic mechanism of the algae and LUHS135 combination showed a broader spectrum of pathogen inhibition. Also, the health claims associated with algal products must be based on sufficient evidence of algal chemical safety indicators, for which heavy metals (especially lead and arsenic) are very important. Finally, the use of fermentable sugars (to reduce the pH of fermented samples and to prolong shelf life) and application of ultrasound treatment before fermentation could be further tested as a pre-pre-treatment method to control the fermentation process. Also, preparation of extracts of the antimicrobial compounds could be a possible way of reducing heavy metal concentrations and of using this prospective raw material at industrial scale.

ACS Style

Ernesta Tolpeznikaite; Modestas Ruzauskas; Renata Pilkaityte; Vadims Bartkevics; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Egle Zokaityte; Erika Mozuriene; Romas Ruibys; Dovile Klupsaite; Antonello Santini; Elena Bartkiene. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control 2021, 129, 108235 .

AMA Style

Ernesta Tolpeznikaite, Modestas Ruzauskas, Renata Pilkaityte, Vadims Bartkevics, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Egle Zokaityte, Erika Mozuriene, Romas Ruibys, Dovile Klupsaite, Antonello Santini, Elena Bartkiene. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control. 2021; 129 ():108235.

Chicago/Turabian Style

Ernesta Tolpeznikaite; Modestas Ruzauskas; Renata Pilkaityte; Vadims Bartkevics; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Egle Zokaityte; Erika Mozuriene; Romas Ruibys; Dovile Klupsaite; Antonello Santini; Elena Bartkiene. 2021. "Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content." Food Control 129, no. : 108235.

Journal article
Published: 13 April 2021 in LWT
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The aim of this study was to evaluate the influence of combining extrusion and fermentation processes on the chemical and biosafety of wheat processing by-products (WPBP). Extrusion experiments were performed by testing two different temperatures (115 and 130 °C) and three different speeds of extruder screw (16, 20, and 25 rpm). The lactic acid bacteria (LAB) L. casei and L. paracasei were used for WPBP fermentation. A high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer was used for mycotoxin analysis and a high-performance liquid chromatograph with an ultraviolet detector was used for biogenic amine (BA) determination in WPBP. A significant effect of the type of LAB on the acidity of fermented WPBP was found. Although lower pH was observed for non-extruded fermented WPBP samples, they contained higher concentrations of d(−)-lactic acid. In extruded and extruded/fermented WPBP, the total BA content was two times lower than that in controls. The lowest mycotoxin concentration was found in fermented WPBP extruded at 130 °C using a screw speed of 20 and 25 rpm. Finally, the combination of extrusion and fermentation can be confirmed as a promising innovative pre-treatment for WPBP, potentially capable of reducing the content of BAs and mycotoxins.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Grazina Juodeikiene; Antonello Santini; Elena Bartkiene. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. LWT 2021, 146, 111498 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Vadims Bartkevics, Iveta Pugajeva, Zane Bērziņa, Romas Gruzauskas, Sonata Sidlauskiene, Grazina Juodeikiene, Antonello Santini, Elena Bartkiene. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. LWT. 2021; 146 ():111498.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Grazina Juodeikiene; Antonello Santini; Elena Bartkiene. 2021. "The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran." LWT 146, no. : 111498.

Journal article
Published: 05 April 2021 in Foods
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The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

ACS Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021, 10, 777 .

AMA Style

Egle Zokaityte, Karolina Siriakovaite, Vytaute Starkute, Paulina Zavistanaviciute, Vita Lele, Erika Mozuriene, Dovile Klupsaite, Pranas Viskelis, Romas Ruibys, Raquel Guiné, Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods. 2021; 10 (4):777.

Chicago/Turabian Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. 2021. "Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products." Foods 10, no. 4: 777.

Journal article
Published: 18 March 2021 in Foods
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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

ACS Style

Elena Bartkiene; Ernestas Mockus; Ema Mozuriene; Jolita Klementaviciute; Erika Monstaviciute; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 2021, 10, 642 .

AMA Style

Elena Bartkiene, Ernestas Mockus, Ema Mozuriene, Jolita Klementaviciute, Erika Monstaviciute, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Darius Cernauskas, Dovile Klupsaite. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods. 2021; 10 (3):642.

Chicago/Turabian Style

Elena Bartkiene; Ernestas Mockus; Ema Mozuriene; Jolita Klementaviciute; Erika Monstaviciute; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite. 2021. "The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate." Foods 10, no. 3: 642.

Journal article
Published: 19 February 2021 in Toxins
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Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.

ACS Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Darius Cernauskas; Modestas Ruzauskas; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Antonello Santini; Grazina Juodeikiene. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins 2021, 13, 163 .

AMA Style

Elena Bartkiene, Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Darius Cernauskas, Modestas Ruzauskas, Vadims Bartkevics, Iveta Pugajeva, Zane Bērziņa, Romas Gruzauskas, Sonata Sidlauskiene, Antonello Santini, Grazina Juodeikiene. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins. 2021; 13 (2):163.

Chicago/Turabian Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Darius Cernauskas; Modestas Ruzauskas; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Antonello Santini; Grazina Juodeikiene. 2021. "Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran." Toxins 13, no. 2: 163.

Journal article
Published: 19 November 2020 in Beverages
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Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Erika Mozuriene; Marina Cepiene; Vidas Ceplinskas; Gintare Kairaityte; Rasa LINGYTE; Laurynas Marciulionis; Ema Monstaviciute; Meda Pikunaite; Migle Smigelskyte; Enrika Vyzaite; Laima Zilinskaite; Romas Ruibys; Elena Bartkiene. Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables. Beverages 2020, 6, 65 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, Vidas Ceplinskas, Gintare Kairaityte, Rasa LINGYTE, Laurynas Marciulionis, Ema Monstaviciute, Meda Pikunaite, Migle Smigelskyte, Enrika Vyzaite, Laima Zilinskaite, Romas Ruibys, Elena Bartkiene. Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables. Beverages. 2020; 6 (4):65.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Erika Mozuriene; Marina Cepiene; Vidas Ceplinskas; Gintare Kairaityte; Rasa LINGYTE; Laurynas Marciulionis; Ema Monstaviciute; Meda Pikunaite; Migle Smigelskyte; Enrika Vyzaite; Laima Zilinskaite; Romas Ruibys; Elena Bartkiene. 2020. "Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables." Beverages 6, no. 4: 65.

Journal article
Published: 06 November 2020 in Foods
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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods 2020, 9, 1620 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Darius Cernauskas, Dovile Klupsaite, Modestas Ruzauskas, Juste Alisauskaite, Alma Baltrusaitytė, Mantvydas Dapsas, Karolina Siriakovaite, Simonas Trunce, Raquel Guiné, Pranas Viskelis, Vesta Steibliene, Elena Bartkiene. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods. 2020; 9 (11):1620.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene. 2020. "Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products." Foods 9, no. 11: 1620.

Journal article
Published: 24 September 2020 in Animals
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In recent years, the intake of ultra-processed foods has increased dramatically worldwide. Missing natural foods in the diet raise the need of biologically active food components that could compensate for this deficiency and help maintain proper immune status. This study used pigs as an animal model for the assessment of the impact of consumption of Origanum vulgare plant extract combined with Mentha piperita and Thymus vulgaris essential oils on microbial profile in intestines. A single group of weaned pigs received basal diet, while the other group basal diet supplemented with plant extract and two essential oils in the form of bilayer tablets prepared using “liquid/solid” phase technology. Metagenomic sequencing was performed with the aim to investigate changes of microbial communities in ileum, caecum, and colon. The results demonstrated that the combination of essential oils was non cytotoxic, and had a positive effect on the microbial composition in the large intestine of pigs due to significant increase in the number of probiotic bacteria. The amount of Lactobacillus was 2.5 times and Bifidobacterium 1.9 times higher in the animal group fed with supplement. The combination, however, had some negative impact on the variety of minor species in the distal part of the ileum. Additional studies need to be performed to obtain knowledge on how combinations of essential oils can change bacterial variety in the proximal part of the gastrointestinal tract.

ACS Style

Modestas Ruzauskas; Elena Bartkiene; Arunas Stankevicius; Jurga Bernatoniene; Daiva Zadeike; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Juozas Grigas; Egle Zokaityte; Arnoldas Pautienius; Grazina Juodeikiene; Valdas Jakstas. The Influence of Essential Oils on Gut Microbial Profiles in Pigs. Animals 2020, 10, 1734 .

AMA Style

Modestas Ruzauskas, Elena Bartkiene, Arunas Stankevicius, Jurga Bernatoniene, Daiva Zadeike, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Juozas Grigas, Egle Zokaityte, Arnoldas Pautienius, Grazina Juodeikiene, Valdas Jakstas. The Influence of Essential Oils on Gut Microbial Profiles in Pigs. Animals. 2020; 10 (10):1734.

Chicago/Turabian Style

Modestas Ruzauskas; Elena Bartkiene; Arunas Stankevicius; Jurga Bernatoniene; Daiva Zadeike; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Juozas Grigas; Egle Zokaityte; Arnoldas Pautienius; Grazina Juodeikiene; Valdas Jakstas. 2020. "The Influence of Essential Oils on Gut Microbial Profiles in Pigs." Animals 10, no. 10: 1734.

Journal article
Published: 03 August 2020 in Microorganisms
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The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive “happy” emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.

ACS Style

Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Romas Gruzauskas; Grazina Juodeikiene; João Rocha; Saulius Bliznikas; Pranas Viskelis; Romas Ruibys; Elena Bartkiene. Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides. Microorganisms 2020, 8, 1182 .

AMA Style

Egle Zokaityte, Darius Cernauskas, Dovile Klupsaite, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Romas Gruzauskas, Grazina Juodeikiene, João Rocha, Saulius Bliznikas, Pranas Viskelis, Romas Ruibys, Elena Bartkiene. Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides. Microorganisms. 2020; 8 (8):1182.

Chicago/Turabian Style

Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Romas Gruzauskas; Grazina Juodeikiene; João Rocha; Saulius Bliznikas; Pranas Viskelis; Romas Ruibys; Elena Bartkiene. 2020. "Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides." Microorganisms 8, no. 8: 1182.

Journal article
Published: 15 July 2020 in Animals
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The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u. 5. 1107 Budapest, Hungary) piglets’ blood parameters, gut microbial composition, growth performance and ammonia emission. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly divided into four groups with 100 piglets each: SnonV—non-vaccinated piglets fed with control group compound feed; SV—vaccinated piglets fed with control group compound feed; RFnonV—non-vaccinated piglets fed with fermented compound feed; RFV—vaccinated piglets fed with fermented compound feed. Samples from 10 animals per group were collected at the beginning and end of the experiment. Metagenomic analysis showed that fermentation had a positive impact on the Lactobacillus prevalence during the post-weaning period of pigs, and vaccination had no negative impact on microbial communities. Although a higher amount of Lactobacillus was detected in vaccinated, compared with non-vaccinated groups. At the end of experiment, there was a significantly higher LAB count in the faeces of both vaccinated compared to non-vaccinated groups (26.6% for SV and 17.2% for RFV), with the highest LAB count in the SV group. At the end of experiment, the SV faeces also had the highest total bacteria count (TBC). The RFV group had a 13.2% increase in total enterobacteria count (TEC) at the end of experiment, and the SV group showed a 31.2% higher yeast/mould (Y/M) count. There were no significant differences in the average daily gain (ADG) among the groups; however, there were significant differences in the feed conversion ratios (FCR) between several groups: SV vs. SnonV (11.5% lower in the SV group), RFV vs. RFnonV (10.2% lower in the RFnonV group) and SV vs. RFV (21.6% lower in the SV group). Furthermore, there was a significant, very strong positive correlation between FCR and TEC in piglets’ faeces (R = 0.919, p = 0.041). The lowest ammonia emission was in RFV group section (58.2, 23.8, and 47.33% lower compared with the SnonV, SV and RFnonV groups, respectively). Notably, there was lower ammonia emission in vaccinated groups (45.2% lower in SV vs. SnonV and 47.33% lower in RFV vs. RFnonV). There was also a significant, very strong positive correlation between ammonia emission and Y/M count in piglets’ faeces at the end of the experiment (R = 0.974; p = 0.013). Vaccination as a separate factor did not significantly influence piglets’ blood parameters. Overall, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance in a more sustainable manner. However, to evaluate the influence of vaccination and its interaction with other parameters (feed, piglets’ age, breed, etc.) on piglets’ parameters, additional studies should be performed and methods should be standardised to ensure the results may be compared.

ACS Style

Laurynas Vadopalas; Sarunas Badaras; Modestas Ruzauskas; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Vadims Bartkevics; Dovile Klupsaite; Erika Mozuriene; Agila Dauksiene; Sonata Sidlauskiene; Romas Gruzauskas; Elena Bartkiene. Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets. Animals 2020, 10, 1201 .

AMA Style

Laurynas Vadopalas, Sarunas Badaras, Modestas Ruzauskas, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Vadims Bartkevics, Dovile Klupsaite, Erika Mozuriene, Agila Dauksiene, Sonata Sidlauskiene, Romas Gruzauskas, Elena Bartkiene. Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets. Animals. 2020; 10 (7):1201.

Chicago/Turabian Style

Laurynas Vadopalas; Sarunas Badaras; Modestas Ruzauskas; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Vadims Bartkevics; Dovile Klupsaite; Erika Mozuriene; Agila Dauksiene; Sonata Sidlauskiene; Romas Gruzauskas; Elena Bartkiene. 2020. "Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets." Animals 10, no. 7: 1201.

Journal article
Published: 11 May 2020 in Foods
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In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (

ACS Style

Elena Bartkiene; Vadims Bartkevics; Iveta Pugajeva; Anastasija Borisova; Egle Zokaityte; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Dovile Klupsaite; Daiva Zadeike; Fatih Özogul; Grazina Juodeikiene. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614 .

AMA Style

Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, Grazina Juodeikiene. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods. 2020; 9 (5):614.

Chicago/Turabian Style

Elena Bartkiene; Vadims Bartkevics; Iveta Pugajeva; Anastasija Borisova; Egle Zokaityte; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Dovile Klupsaite; Daiva Zadeike; Fatih Özogul; Grazina Juodeikiene. 2020. "Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts." Foods 9, no. 5: 614.

Journal article
Published: 30 April 2020 in Animals
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The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, L. plantarum LUHS135, and Lactobacillus uvarum LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets’ fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed). The study showed that the selected LAB starter combination can be recommended for rapeseed meal fermentation (viable LAB count in fermented feed 8.5 ± 0.1 log10 CFU/g and pH 3.94 ± 0.04). At the beginning of the in vivo experiment, the microbial profiles in both piglet groups were very similar: The highest prevalence was Prevotella (34.6–38.2%) and Lactobacillus (24.3–29.7%). However, changing from an extruded soya to fermented rapeseed meal in the feed recipe led to desirable changes in piglets’ fecal microbiota. There was a more than four-fold higher Lactobacillus count compared to the control group. Furthermore, there was significantly lower ammonia emission (20.6% reduction) in the treated group section. Finally, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance, as well as in a more sustainable manner.

ACS Style

Laurynas Vadopalas; Modestas Ruzauskas; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Vadims Bartkevics; Sarunas Badaras; Dovile Klupsaite; Erika Mozuriene; Agila Dauksiene; Sonata Sidlauskiene; Romas Gruzauskas; Elena Bartkiene. Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock. Animals 2020, 10, 783 .

AMA Style

Laurynas Vadopalas, Modestas Ruzauskas, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Vadims Bartkevics, Sarunas Badaras, Dovile Klupsaite, Erika Mozuriene, Agila Dauksiene, Sonata Sidlauskiene, Romas Gruzauskas, Elena Bartkiene. Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock. Animals. 2020; 10 (5):783.

Chicago/Turabian Style

Laurynas Vadopalas; Modestas Ruzauskas; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Vadims Bartkevics; Sarunas Badaras; Dovile Klupsaite; Erika Mozuriene; Agila Dauksiene; Sonata Sidlauskiene; Romas Gruzauskas; Elena Bartkiene. 2020. "Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock." Animals 10, no. 5: 783.

Journal article
Published: 04 April 2020 in Foods
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In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

ACS Style

Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Ieva Varinauskaite; Greta Pileckaite; Laura Paskeviciute; Gintare Rutkauskaite; Tomas Kanaporis; Laura Dmitrijeva; Pranas Viskelis; Antonello Santini; Modestas Ruzauskas. Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods 2020, 9, 433 .

AMA Style

Elena Bartkiene, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Ieva Varinauskaite, Greta Pileckaite, Laura Paskeviciute, Gintare Rutkauskaite, Tomas Kanaporis, Laura Dmitrijeva, Pranas Viskelis, Antonello Santini, Modestas Ruzauskas. Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods. 2020; 9 (4):433.

Chicago/Turabian Style

Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Ieva Varinauskaite; Greta Pileckaite; Laura Paskeviciute; Gintare Rutkauskaite; Tomas Kanaporis; Laura Dmitrijeva; Pranas Viskelis; Antonello Santini; Modestas Ruzauskas. 2020. "Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner." Foods 9, no. 4: 433.