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Dovile Klupsaite
Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania

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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 June 2021 in Plants
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This study was dedicated to increasing the efficiency of producing plant-based protein hydrolysate using traditional and non-traditional treatments. Low- and high frequency ultrasound (US) at different intensities were applied to corn steep liquor (CSL) at 50 °C for 30 min, and enzymatic hydrolysis was performed using industrially produced alkaline protease. The efficiency of US and enzymatic treatments was characterized by protein solubility (soluble protein (SP) content, hydrolyzed protein (HP) concentration, and free amino acid (FAA) profile) and kinetic parameters: Michaelis–Menten constant (KM) and apparent breakdown rate constant (kA). A significant effect of 37 kHz US pre-treatment for CSL enzymatic hydrolysis was found and resulted in the highest HP concentration (17.5 g/L) using the lowest enzyme concentration (2.1 g/L) and the shortest hydrolysis time (60 min). By using US pre-treatment, on average, a 2.2 times higher FAA content could be achieved compared to traditional hydrolysis. Additionally, results for the kinetic parameters kM and kA confirmed the potential of applying US treatment before hydrolysis. The effect of CSL protein hydrolysate on plant growth was tested in vivo on wheat grain seed germination and resulted in the significant increase in germination parameters compared to the control treatment. These findings indicate that by-products of starch industry could be a promising source for the production of low-cost sustainable biostimulants.

ACS Style

Karolina Trakselyte-Rupsiene; Grazina Juodeikiene; Darius Cernauskas; Elena Bartkiene; Dovile Klupsaite; Daiva Zadeike; Joana Bendoraitiene; Jonas Damasius; Jonas Ignatavicius; Sidona Sikorskaite-Gudziuniene. Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo. Plants 2021, 10, 1319 .

AMA Style

Karolina Trakselyte-Rupsiene, Grazina Juodeikiene, Darius Cernauskas, Elena Bartkiene, Dovile Klupsaite, Daiva Zadeike, Joana Bendoraitiene, Jonas Damasius, Jonas Ignatavicius, Sidona Sikorskaite-Gudziuniene. Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo. Plants. 2021; 10 (7):1319.

Chicago/Turabian Style

Karolina Trakselyte-Rupsiene; Grazina Juodeikiene; Darius Cernauskas; Elena Bartkiene; Dovile Klupsaite; Daiva Zadeike; Joana Bendoraitiene; Jonas Damasius; Jonas Ignatavicius; Sidona Sikorskaite-Gudziuniene. 2021. "Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo." Plants 10, no. 7: 1319.

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: 26 February 2021 in Animals
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The aim of this study was to evaluate the influence of medium chain fatty acids (MCFAs) and organic acids (OAs) supplements on the caecum microbial profiles, productivity and production quality characteristics of broiler chickens (BCs). BC (900 chicks) were attributed to three groups: (i) control; (ii) MCFAs group (BCs fed with feed supplemented with MCFAs); (iii) OAs group (BCs fed with feed supplemented with OAs). Broilers were slaughtered at the end of the trial (42 days old), and the caecum microbial profiles, productivity and production quality characteristics were analysed. Supplementation with OAs resulted in a more appropriate environment in the caecum for beneficial microorganisms than with a diet supplemented with MCFAs. This was supported by data on the presence of higher amounts and an increased species variety of probiotic bacteria (Lactobacillus and Bifidobacterium) in the caecum of birds. The above-mentioned changes of the caecum microbiota led to significantly higher villus height (p = 0.003) of the OAs broiler group and significantly lower crypt depth (p = 0.037). Notwithstanding the significant increase of acetic, propionic, isobutyric, butyric, isovaleric, and valeric acids that were established in caecum samples from the MCFAs group, better parameters of broiler production performance (higher body weight and lower mortality) and carcass traits (higher both thigh and shin muscles with skin and bone weight; both shin muscles without skin and bone weight; abdominal fat yield) were found in the OAs-treated group. For chemical, physical and technological characteristics of breast meat samples, increased yellowness and water holding capacity by 14.7% and 2.3%, respectively, were found in MCFAs group samples. A more appropriate environment in the caecum for beneficial microorganisms could be obtained when BCs were fed with OAs supplement, comparing to MCFAs, and these positive changes were associated with higher efficiency of poultry production.

ACS Style

Agila Dauksiene; Modestas Ruzauskas; Romas Gruzauskas; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Dovile Klupsaite; Jolita Klementaviciute; Elena Bartkiene. A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids. Animals 2021, 11, 610 .

AMA Style

Agila Dauksiene, Modestas Ruzauskas, Romas Gruzauskas, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Dovile Klupsaite, Jolita Klementaviciute, Elena Bartkiene. A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids. Animals. 2021; 11 (3):610.

Chicago/Turabian Style

Agila Dauksiene; Modestas Ruzauskas; Romas Gruzauskas; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Dovile Klupsaite; Jolita Klementaviciute; Elena Bartkiene. 2021. "A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids." Animals 11, no. 3: 610.

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: 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.

Original research
Published: 03 August 2020 in Food Science & Nutrition
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The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

ACS Style

Yasaswini Kooniambedu Gunasekaran; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Egle Zokaityte; Dovile Klupsaite; Vadims Bartkevics; Raquel P. F. Guiné; Elena Bartkiene. Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics. Food Science & Nutrition 2020, 8, 4746 -4756.

AMA Style

Yasaswini Kooniambedu Gunasekaran, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Raquel P. F. Guiné, Elena Bartkiene. Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics. Food Science & Nutrition. 2020; 8 (9):4746-4756.

Chicago/Turabian Style

Yasaswini Kooniambedu Gunasekaran; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Egle Zokaityte; Dovile Klupsaite; Vadims Bartkevics; Raquel P. F. Guiné; Elena Bartkiene. 2020. "Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics." Food Science & Nutrition 8, no. 9: 4746-4756.

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.

Research article
Published: 15 June 2020 in International Journal of Food Science & Technology
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In the present study, Lactobacillus plantarum (LUHS135), Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treat Suffolk and Ile de France lamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4 °C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water‐holding capacity (by 21–63%) and cooking loss (by 17–35%) in all samples. Moisture content increased, on average, by 14.5% in the Suffolk meat. Polyunsaturated fatty acid content increased after all treatments. Treatments and breed significantly affected the content of malondialdehyde and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meat.

ACS Style

Dovile Klupsaite; Paulina Zavistanaviciute; Vytaute Sakiene; Vita Lele; Erika Mozuriene; Jolita Klementaviciute; Sonata Sidlauskiene; Vilija Buckiuniene; Ernesta Tolpeznikaite; Romas Ruibys; Elena Bartkiene. Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed ( MuscuIus gluteus ) quality parameters. International Journal of Food Science & Technology 2020, 55, 3463 -3474.

AMA Style

Dovile Klupsaite, Paulina Zavistanaviciute, Vytaute Sakiene, Vita Lele, Erika Mozuriene, Jolita Klementaviciute, Sonata Sidlauskiene, Vilija Buckiuniene, Ernesta Tolpeznikaite, Romas Ruibys, Elena Bartkiene. Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed ( MuscuIus gluteus ) quality parameters. International Journal of Food Science & Technology. 2020; 55 (11):3463-3474.

Chicago/Turabian Style

Dovile Klupsaite; Paulina Zavistanaviciute; Vytaute Sakiene; Vita Lele; Erika Mozuriene; Jolita Klementaviciute; Sonata Sidlauskiene; Vilija Buckiuniene; Ernesta Tolpeznikaite; Romas Ruibys; Elena Bartkiene. 2020. "Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed ( MuscuIus gluteus ) quality parameters." International Journal of Food Science & Technology 55, no. 11: 3463-3474.

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.

Original article
Published: 01 January 2020 in Animal Science Journal
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The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.

ACS Style

Dovile Klupsaite; Vilija Buckiuniene; Sonata Sidlauskiene; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Jolita Klementaviciute; Ema Viskontaite; Elena Bartkiene. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Animal Science Journal 2020, 91, e13346 .

AMA Style

Dovile Klupsaite, Vilija Buckiuniene, Sonata Sidlauskiene, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Jolita Klementaviciute, Ema Viskontaite, Elena Bartkiene. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Animal Science Journal. 2020; 91 (1):e13346.

Chicago/Turabian Style

Dovile Klupsaite; Vilija Buckiuniene; Sonata Sidlauskiene; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Jolita Klementaviciute; Ema Viskontaite; Elena Bartkiene. 2020. "Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat." Animal Science Journal 91, no. 1: e13346.

Journal article
Published: 30 December 2019 in Microorganisms
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This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.

ACS Style

Elena Bartkiene; Vita Lele; Modestas Ruzauskas; Konrad J. Domig; Vytaute Starkute; Paulina Zavistanaviciute; Vadims Bartkevics; Iveta Pugajeva; Dovile Klupsaite; Grazina Juodeikiene; Ruta Mickiene; João Miguel Rocha. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms 2019, 8, 64 .

AMA Style

Elena Bartkiene, Vita Lele, Modestas Ruzauskas, Konrad J. Domig, Vytaute Starkute, Paulina Zavistanaviciute, Vadims Bartkevics, Iveta Pugajeva, Dovile Klupsaite, Grazina Juodeikiene, Ruta Mickiene, João Miguel Rocha. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms. 2019; 8 (1):64.

Chicago/Turabian Style

Elena Bartkiene; Vita Lele; Modestas Ruzauskas; Konrad J. Domig; Vytaute Starkute; Paulina Zavistanaviciute; Vadims Bartkevics; Iveta Pugajeva; Dovile Klupsaite; Grazina Juodeikiene; Ruta Mickiene; João Miguel Rocha. 2019. "Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation." Microorganisms 8, no. 1: 64.

Journal article
Published: 31 October 2019 in LWT - Food Science and Technology
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This study examined the antimicrobial and antioxidant properties, overall acceptability (OA), including influence of the product-induced emotions, and biogenic amine (BA) content in fourteen honey (H1–14), four propolis (P15–18) and four bee bread (BB19–22) samples, collected in northwest Lithuania. The all tested bacteria were inhibited by summer honey H13. P18 inhibited 10, while bee breads inhibited 10–11 out of the 15 tested bacteria strains. All propolis-samples inhibited B.cereus and P.multocida. The highest antioxidant activity and content of total phenolic compounds (TPC) were found in bee bread (93% and 394 mg GAE/100 g, respectively). The TPC had moderate and strong negative correlations with the L* (r = −0.58) and b* colour coordinates (r = −0.66), respectively. The each bee products group (BPs) induced different intensities of emotions, and the OA showed a moderate positive correlation with the “neutral” emotion (r = 0.47). A low content of BAs (<15 mg/kg) was identified in six honeys, two bee breads and one propolis sample. In sum, Lithuanian bee products possessed valuable biological attributes that can be beneficially used in food industry and medicine, although further research is needed for the factors, which may contribute to bioactive properties of this region bee products and BAs formation.

ACS Style

Elena Bartkiene; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Egle Zokaityte; Agila Dauksiene; Povilas Jagminas; Dovile Klupsaite; Saulius Bliznikas; Modestas Ruzauskas. Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products. LWT - Food Science and Technology 2019, 118, 108793 .

AMA Style

Elena Bartkiene, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Egle Zokaityte, Agila Dauksiene, Povilas Jagminas, Dovile Klupsaite, Saulius Bliznikas, Modestas Ruzauskas. Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products. LWT - Food Science and Technology. 2019; 118 ():108793.

Chicago/Turabian Style

Elena Bartkiene; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Egle Zokaityte; Agila Dauksiene; Povilas Jagminas; Dovile Klupsaite; Saulius Bliznikas; Modestas Ruzauskas. 2019. "Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products." LWT - Food Science and Technology 118, no. : 108793.

Journal article
Published: 18 July 2019 in International Journal of Food Science & Technology
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ACS Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Dovile Klupsaite; Joana Bendoraitiene; Vesta Navikaite‐Snipaitiene; Modestas Ruzauskas. Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste. International Journal of Food Science & Technology 2019, 55, 406 -419.

AMA Style

Elena Bartkiene, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Joana Bendoraitiene, Vesta Navikaite‐Snipaitiene, Modestas Ruzauskas. Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste. International Journal of Food Science & Technology. 2019; 55 (1):406-419.

Chicago/Turabian Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Sakiene; Paulina Zavistanaviciute; Dovile Klupsaite; Joana Bendoraitiene; Vesta Navikaite‐Snipaitiene; Modestas Ruzauskas. 2019. "Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste." International Journal of Food Science & Technology 55, no. 1: 406-419.