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Raw milk is an ideal growth medium for microorganisms (including many fungal species), as such milk provides all necessary nutrients and conditions for their growth. The objective of the present study was to investigate the diversity of microscopic fungi in the milk obtained in Latvian organic farms depending on cow herd size and season. The study was carried out on 547 milk samples taken from 14 organic dairy farms from December 2011 to November 2012. The farms were divided into three groups according to herd size: small (S - 3-30 cows per shed), medium (M - 31-60 cows per shed), and large (L - 61-120 cows per shed). Milk samples from all four quarters in the same sampling tube were studied. Yeasts and moulds were found in 63.1% and 44.2% of samples, respectively. The identified mould strains belonged to 15 genera - most frequently to Absidia, Aspergillus, Apophysomyces, Mucor, Penicillium, and Rhizopus spp. The highest occurrence of yeasts and moulds was in L herds (73.6% and 50.9%, respectively). Also, milk samples from L herds had the greatest degree of yeast and mould contamination (5.3 and 2.8 log CFU mL-1, respectively). It was found that the occurrence of yeasts was similar by seasons (54.9-68.9%), varying from 5.5 log CFU mL-1 in winter to 2.1-3.3 log CFU mL-1 in other seasons. The occurrence of moulds was the highest in spring (61.6%) and autumn (58.5%), but in winter and summer it was twice lower. The milk samples obtained in winter and summer contained more mould colonies (2.7 and 2.5 log CFU mL-1, respectively) than those obtained in spring and autumn (1.8-1.3 log CFU mL-1, respectively). [ABSTRACT FROM AUTHOR]

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In this paper presents the determination of microbiological proprieties for the Spices Gouda assortment the has been followed up from its entrance in the maturation in the department store (48 hours of processing) until the moment of maturation finalization moment (60 days). Samples from the product to be found in the commercial network at the end of its validity period (180 days) have been taken. This assortment has been analyzed from the microbiological point of view as to the following parameters: staphylococcus coagulaso-positive ( Staf. CP), coliforms bacteria, E. colli bacteria and yeasts and molds [ABSTRACT FROM AUTHOR]

The objective of the present work is an exploration of a cost effective recovery of lanthanides, either for minimizing the industrial processes losses, or for reasons related to Radioactive Waste Management. Specifically, the uptake of europium from aqueous solutions by Kluveromyces marxianus cells was studied. Moreover, this biotechnological approach turns out to be environmental friendly, considering that cells of Kluveromyces marxianus are readily available as wastes from food fermentation industries. Europium [152Eu+154Eu]-labelled solutions were used providing better accuracy and reproducibility of measurements, mainly in low concentration range. The effect of pH, contact time and europium initial concentration were investigated. Adsorption data were fitted to Langmuir and Freundlich sorption models and Scatchard plots were used to reveal the existence of at least two types of binding sites. [ABSTRACT FROM AUTHOR]

Preparing of sourdough is one of the oldest biotechnological methods, but the research is still going on and is crucial. In Latvia the spontaneous sourdough is used in traditional rye bread baking which microflora is determined in flour and in microorganisms cultures presented in external environment. Literature data proved that spontaneous sourdough presents several lactic acid bacteria (LAB) and yeasts. Lactobacilli present in sourdough are both homofermentative and heterofermentative and depending on temperature can be presented as well as mesophylic and thermophilic. The latter present in scalding are essential to ensure technologocal process of rye bread. Metabolites of thermophilic LAB are responsible for providing sufficient dough acidity. Besides LAB sourdough contain yeasts including Saccharomyces cerevisiae, Pichia saitoi, Candida crusei, etc. The aim of the research was to analyze growth dynamics of microflora in three-stage spontaneous rye flour sourdough fermentation process and to isolate some of its representatives. One of the basic tasks for applying the research was to acquire methods of micro-organism identification. Results of experiments show predominance of LAB reaching 6.06 log10 cfu ml-1, high amount of yeasts reaching 5.22 log10 cfu ml-1 and a final pH value 3.83 representing that this sourdough has desirable properties for preparation of rye flour sourdough starter. For identification of LAB cultures API CH 50 test was acquired while ID 32 C for yeasts. Results of the experiments reveal heterofermentative LAB Lactobacillus Brevis and Saccharomyces cerevisiae yeast presence in sourdough. These microorganisms are typical members of sourdough microflora with reference to foreign scientific publications. [ABSTRACT FROM AUTHOR]