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Enterococcus dispar was isolated for the first time from synovial fluid and stool cultures and described as a new species in 1991. Here, we report the genome of E. dispar CoE-457-22, which was obtained from traditionally produced Montenegrin dry sausage (sudzuk).

Background Intraoperative auditory brainstem response (ioABR) testing under general anesthesia is commonly performed on children when sleep-deprived ABR and behavioral testing are not reliable or feasible. Several studies have reported potential confounding results when tube insertion is combined with ABR testing. Purpose This article evaluates whether a temporary threshold shift (TTS) occurs following placement of tympanostomy tubes (TTs) in children who undergo ioABR testing. Research Design A case–control prospective study. Patients scheduled for combined TT and ioABR procedures were enrolled into this study. Study Sample Twenty children (38 ears), ranging in age from 6 months to 10.5 years, were enrolled. Data Collection and Analysis ABR thresholds for tone bursts with center frequencies of 2 and 4 kHz were compared before and after tube insertion. The indication for surgery, comorbidities, and status of the middle ear were also recorded. A paired t-test was used to determine statistical significance. Results Data collection did not necessarily indicate suctioning and tube placement were causing a TTS; however, fluid present in the middle ear space prior to TT placement appeared to influence results. Although a paired t-test did not show statistically significant differences in ABR thresholds between groups of individuals with and without fluid and before and after tube placement, 50% of patients with mucoid fluid (two out of four patients) were noted to have 10 dB or greater worsening in ABR thresholds in two out of six ears. Twenty-nine percent of patients with serous fluid (two out of seven patients) were noted to have at least a 10 dB worsening in ABR threshold in 2 out of 10 ears. Further testing is needed to confirm these trends. Conclusion This pilot study indicates that children with mucoid or serous fluid may experience worse ABR thresholds following TT insertion. ioABR testing immediately after TT tube placement and in the presence of middle ear fluid should be interpreted with caution. Additional studies with a larger sample size are needed to confirm these results.

Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher contents of some micronutrients, especially minerals and vitamins, than muscular tissue. Minerals are the inorganic elements other than carbon, hydrogen, oxygen and nitrogen, which remain behind in the ash when food is incinerated. They are usually divided into two groups – macrominerals (main elements) and microminerals (trace elements) or into three groups – main elements (macrominerals), trace elements (microminerals) and ultra-trace elements. The aim of this paper is to provide an overview of the existing literature on the content of nine most abundant minerals (potassium, phosphorous, sodium, magnesium, calcium, zinc, iron, copper and manganese) in the major raw pork meat cuts (tenderloin, ham, loin and shoulder) and edible offal (tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord) from indigenous pigs. The mineral levels in raw pork meat and pig edible offal are variable, ranging from 175.7 to 463.8 mg/100g for potassium; 159 to 502.0 mg/100g for phosphorous; 38.11 to 158.4 mg/100g for sodium; 8.3 to 28.5 mg/100g for magnesium; 4.61 to 26.02 mg/100g for calcium; 0.67 to 6.47 mg/100g for zinc; 0.55 to 45.59 mg/100g for iron; 0.10 to 0.825 mg/100g for copper; and from 0.0038 to 0.338 mg/100g for manganese. Keywords: minerals, pork, edible offal, indigenous pigs

Lactococcus garvieae and Lactococcus petauri cause lactococcosis in fish. Both species have also been isolated from various food products and are considered emerging zoonotic pathogens. Here, we report the genomes of L. garvieae INF126 and L. petauri INF110, obtained from traditional Montenegrin brine cheeses.

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (&lt, 0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.

Food is a global language; it is the primary form of cultural expression that joins people together. Being a strong pillar of the Montenegrin economy, food production sector still needs significant improvements through increasing the efficiency and competitiveness, primarily through application of new science based practices and contemporary achievements in this area that would boost innovations required for economic growth and prosperity. In return, a vast richness of the natural resources and biodiversity, coupled with different climate conditions in different parts of Montenegro has conditioned the creation of different valuable traditional food products specific for this area. Therefore, it is important to preserve this national heritage and boost the capacities of natural resources, through the joint actions between scientific community, producers, and government.

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 &micro, L/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01&ndash, 0.10 &micro, L/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS &lt, 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 &micro, L/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Enterococcus faecium is a multifaceted bacterial species. It is part of the natural human microbiota, it grows in a variety of traditional foods, and emerging multiresistant clones are a leading cause of nosocomial infections. Here, we present draft genomes of five E. faecium isolates originating from traditional Montenegrin brine cheeses.

Traditional production of fermented dairy products in Montenegro is carried out without adding defined starter cultures. This way of production involves lactic acid bacteria (LAB) that are normally present in the raw milk and production environment. This autochthonous ("wild") fermentation microbiota represents a reservoir of unknown strains. In order to study the LAB diversity, 25 indigenous dairy products in Montenegro have been tested. Isolation was performed on microbial media M17 and MRS agar with or without supplementations under aerobic and anaerobic conditions at temperatures of 30°C, 37 °C and 44°C. Identification of these isolates at species level was done by species-specific PCR and gene regions sequencing of representatives of each RAPD-cluster. RAPD-PCR was used to characterize the isolates at strain level. Nine Lactobacillus species, five Leuconostoc species, four Enterococcus species as well as strains of the species Lactococcus lactis, Pediococcus pentosaceus and Streptococcus thermophilus were detected. It can be concluded that a rich lactic acid bacteria diversity existed in the analyzed Montenegrin dairy products. Further examination of the isolates could lead to the development of autochthonous starter cultures that would contribute to a product that is characteristic for the geographical area and to which the local population is accustomed.

This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although “resources” was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.

In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterization of Leuconostoc spp. obtained from different traditional Montenegrin brine cheeses with the aim to explore their diversity and provide genetic information as a basis for the selection of strains for future cheese production. In 2019, sixteen Leuconostoc spp. isolates were obtained from white brine cheeses from nine different producers located in three municipalities in the northern region of Montenegro. All isolates were identified as Ln.&nbsp, mesenteroides. Classical multilocus sequence tying (MLST) and core genome (cg) MLST revealed a high diversity of the Montenegrin Ln. mesenteroides cheese isolates. All isolates carried genes of the bacteriocin biosynthetic gene clusters, eight out of 16 strains carried the citCDEFG operon, 14 carried butA, and all 16 isolates carried alsS and ilv, genes involved in forming important aromas and flavor compounds. Safety evaluation indicated that isolates carried no pathogenic factors and no virulence factors. In conclusion, Ln. mesenteroides isolates from Montenegrin traditional cheeses displayed a high genetic diversity and were unrelated to strains deposited in GenBank.

Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n = 52) and kidneys (n = 52) of female cattle (345–2717 days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd concentrations in the livers and kidneys ranged from 0.033 to 0.151 mg kg−1 wet weight and from 0.055 to 0.510 mg kg−1 wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159 mg kg−1 wet weight and 0.021-0.196 mg kg−1 wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p

OBJECTIVES: Determine whether a murine model of cytomegalovirus (CMV) and CMV- infected children show evidence of synaptopathy. STUDY DESIGN: Murine model of CMV infection and case series SUBJECTS AND METHODS: C57 BL/6 mice were inoculated with murine-CMV (mCMV). Auditory function was assessed using Auditory Brainstem Response (ABR) and distortion product otoacoustic emission (DPOAE) testing. Temporal bones from mCMV-infected mice were used for both ribbon synapse and hair cell quantification. Four groups of children (non-CMV normal hearing, non-CMV hearing impaired, CMV normal hearing and CMV hearing impaired) underwent ABRs between 2014-2018. The outcomes included raw amplitude, wave I:V amplitude ratio, absolute latency, and interpeak latency. RESULTS: Mice at 8 weeks post mCMV infection had higher ABR and DPOAE (P < 0.05) thresholds and increased outer hair cell loss compared to uninfected mice and mCMV-infected mice at 4- and 6-weeks post infection, indicating progressive hearing loss. A reduction in the wave I amplitude and synaptic counts were noted earlier at 4 weeks in CMV-infected mice (P < 0.05). The human data indicated that the wave I:V amplitude ratio was lower on average in CMV-infected groups when compared to the uninfected cohorts. The wave I:V amplitude ratio for the click and 4k stimuli were not significantly different between the congenital CMV-infected and uninfected children with normal or with hearing loss. CONCLUSION: This study suggests mCMV infection results in a synaptopathy before hair cell damage. Additional studies need to be performed to determine whether this effect is also observed in CMV-infected children. LEVEL OF EVIDENCE: animal studies and basic science- NA; human studies: level 4.

The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used to correlate identified compounds to sensory attributes. Several metabolites involved in energy production via Krebs cycle and Embden-Meyerhof-Parnas pathway contributed to gamy and grass flavor. Gamy flavor was strongly and positively correlated with aspartic acid, cyclo-leucine, gluconic, citric and pyruvic acid. Gluconic and pyruvic acid together with formic acid, β-caryophyllene, 3-methylphenol, 2-ethylfuran showed strong positive correlation with grass flavor. Sugars (glucose, mannose-6-phosphate and myo-inositol) were negatively correlated with gamy and grass flavor, suggesting a role in suppression of off-flavors in lamb and sheep meat. Bitter flavor was strongly correlated with hypotaurine and (E)-2-pentenal. Metallic flavor and bitterness were influenced by almost the same compounds. Acidic flavor was not explained by any compound identified, while rancidity was not detected by panelists. Finally, the flavor components describing grass and bitter flavor could be used to discriminate animals from different production systems. 2019 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/).T

Differences in the production process, the composition of volatile compounds (VOCs), physicochemical parameters and sensory properties were studied in Stelja sheep ham, produced in Bosnia and Herzegovina (B&H) and Montenegro (MN) using different technologies. Gas Chromatography−Mass Spectrometry was used for the analysis of volatile compounds. MN sheep hams were featured with more intense smoke flavour, relatively higher salt content (6.4% w/w) and a one week salting period. The most prominent smoke compounds identified in MN hams were furans and phenols. Furthermore, lipid degradation compounds (butanal, hexanal, heptanal, 2,3-pentanedione, and 1-hydroxy-2-propanone) differed among the two ham productions, being more abundant in MN hams, yet the products were not evaluated as rancid. B&H hams were less salty (4% w/w after 3 weeks of salting), with a distinct garlic and metallic flavour and a more acidic taste compared to MN hams. Metabolites of the B&H hams implied that, due to the longer salting step, fermentation by microorganisms could have occurred. Differences in process technology significantly influenced the composition of volatile compounds and sensorial properties of these products produced in neighboring geographical areas.

The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - VlasickaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norwegian white sheep (NWS) - sheep and lambs, grazing in wide Hardangervidda and Jotunheimen regions where the lamb meat is marketed as gourmet meat. The WB sheep had lower average carcass weights and antioxidant capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better tenderness and color stability compared to NWS. The WB lambs were lighter, had higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid despite a higher fat ?-tocopherol content. The marketing advantage of WB meat is its tenderness properties while NO's NWS lambs displayed a better nutritional profile.

Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), after microwave digestion. The cadmium concentration was significantly influenced by the type of edible offal. Mean cadmium concentrations ranged from 0.018 mg/kg (heart) to 0.114 mg/kg (kidney). The maximum cadmium concentrations found in the kidney (0.133 mg/kg) and liver (0.075 mg/kg) were below maximum levels (1.0 and 0.5 mg/kg, respectively) set by legislation for these tissues.

Risk assessment aims at providing structured information for decision making, public health improvement, regulatory actions and research initiatives. The four very distinct steps in the risk assessment process enable risk management and risk communication, and thereby, a functional food safety system. Identification, characterization and assessment of risks demand the application of science-based, accurate and reliable methodologies. Nowadays, several different widely recognized approaches to risk assessment are applied worldwide. Novel omics technologies are benchmarking a new era of pathogen testing, providing much more than just accurate identification. These technologies have now opened the door for a more integrated approach that can enlighten transmission patterns and predictions of the transmission routes. Merging data on virulence, interaction of pathogens with different food matrices and the host, multiple data processing is resulting in reliable and science-based responses to the forthcoming challenges.

Food borne pathogens and spoilage bacteria are influencing the safety and quality of food and animal feed and can result in serious adverse effects to human and animal health as well as to the food quality. Consequently, microbiological quality control in the food industry has become the priority of the food producers and it aims towards minimizing the risks related to food pathogens and spoilage bacteria. One of the most important pathogens in the food industry is Listeria monocytogenes. Listeriosis has a significant public health and economic impact because of its high hospitalization and mortality rate. Most people infected with Listeria are hospitalized and mortality is approximately 30 %. Therefore it is necessary to undertake efficient control measures, especially concerning the necessity of a rapid and accurate detection of this pathogen in the food industry as well as in retail food samples. Recently used conventional methods are often time consuming and require intensive work. However, obtained results can often be false considering the presence of viable but not cultivable microorganisms. Advances in biotechnology and bioinformatics have resulted in the development of novel testing technologies that enable tracking, more reliable and faster detection of food pathogens. Furthermore, molecular-biology methods, although still not applied routinely in everyday practice, are the promising alternative which can replace current reference methods in this area.

The effect of two adjunct Lactobacillus casei strains on the lactobacilli population of low-fat Cheddar cheese is described. The adjuncts, added at a low initial number, differed in their ability to utilise components of the milk fat globule membrane (MFGM); these were controlled by addition of butter milk powder or skim milk powder. The most diverse microbial composition was revealed at the start of cheese ripening and became more uniform in the later stages. The microorganisms present at the start influenced the lactobacilli population during ripening, but the adjuncts did not dominate the microflora in the cheese. A higher content of MFGM components in the cheese seemed to influence the lactobacilli population and the composition of free amino acids during ripening. The low initial numbers of lactobacilli resulted in comparatively large distances of separation between these cells in fresh cheese; electron micrographs of ripened cheese showed large clusters of clearly elongated lactobacilli.

The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masni sir’ and ‘njeguški sir’. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5 %) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegro, Svrha je ovoga rada bila okarakterizirati i ispitati biokemijska svojstva 40 sojeva bakterije Lactococcus lactis, izoliranih iz autohtonih crnogorskih mliječnih proizvoda, te istražiti mogućnost njihove uporabe kao starter kultura u proizvodnji tipičnih crnogorskih sireva, kao što su bijeli sir, masni sir i njeguški sir. Također je ispitana sigurnost primjene tih sojeva, tj. sposobnost proizvodnje biogenih amina, antimikrobna rezistencija i sposobnost suzbijanja rasta važnih patogenih mikroorganizama i uzročnika kvarenja hrane. Karakterizacijom je utvrđeno da svih 40 sojeva pripadaju podvrsti L. lactis ssp. lactis. Njih 23 imala su sposobnost brzog zakiseljavanja i proteolize. Međutim, niti jedan soj nije pokazao sposobnost razgradnje lipida. Većina sojeva nije predstavljala nikakav rizik za zdravlje. Velik postotak sojeva (27,5 %) pokazao je dobra proizvodna svojstva, pa treba dodatno ispitati mogućnost njihove uporabe kao specifičnih starter kultura u proizvodnji autohtonih crnogorskih sireva.

Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p lt 0.05) in kidney than in liver and higher (p lt 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p lt 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p lt 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep). This is the peer-reviewed version of the following article: Tomović, V.; Jokanović, M.; Tomović, M.; Lazović, M.; Šojić, B.; Škaljac, S.; Ivić, M.; Kocić-Tanackov, S.; Tomašević, I.; Martinović, A. Cadmium in Liver and Kidneys of Domestic Balkan and Alpine Dairy Goat Breeds from Montenegro and Serbia. Food Additives & Contaminants Part B-Surveillance 2017, 10 (2), 137–142. https://doi.org/10.1080/19393210.2017.1282987.

In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters were analysed by the Milkoscan 400 unit whereas chemical analysis of cheese and whey were carried out with the Milkoscan FT 120 device. The average composition of the cheeses was: 29.27% fat, 21.90% protein, 55.27% total dry matter and 0.78% sodium chloride. The mean value for the content of dry matter without fat was 26%, whereas the fat content of the cheese dry matter was 53.18%, the moisture content in cheese 44.73% and moisture content in fat-free matter 63.24%. There was a medium positive correlation between the ratio of fat to protein in milk and fat content in cheese (r = 0.60309), the ratio of fat to protein in milk and dry matter of cheese (r = 0.57103), weak positive correlation between the ratio of fat to protein in milk and cheese protein (r = 0.48067) and medium negative correlation between the ratio of fat to protein in milk and moisture content in cheese (r = -0.57103). Medium negative correlation was found between the ratio of protein to fat in milk and content of cheese fat (r = -0.56416), the ratio of protein to fat in milk and cheese protein content (r = -0.51899), the ratio of protein to fat in milk and dry matter of cheese (r = -0.53118) and medium positive correlation between the ratio of protein to fat in milk and moisture content in cheese (r = -0.53118). Ratio fat to protein in milk and the actual yield of cheese was determined as medium positive (r = 0.66459) and the ratio protein to fat in milk and the actual yield of cheese as medium negative correlation (r = -0.67807). The protein to fat ratio in milk influences the decline of fat, protein, dry matter and yield of cheese and increase moisture content in cheese.

The subject of this paper is the analysing of the possibility of transforming the entire area of Montenegro into an adjusted form of free zone. In terms of its territory and economy, Montenegro is an extremely interesting economic area, having numerous unused resources and location possibilities. Their proper identification and valorisation are the precondition for the consideration the stated idea of expanding the Port of Bar Free Zone. The paper examines the elementary project-methodological framework relevant for the discussion on the topic, as well as specific possibilities related to the project modelling of the basic thematic idea. We are starting with the hypothesis that many economic and project parameters speak for the justification of the idea for the formation of a free zone in the entire area of Montenegro.

Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.

UNLABELLED The survival of selected bacteria in semi-hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses (10 and 28% fat) were supplemented with different strains of Lactobacillus sp. and Propionibacterium sp. and ripened for 7 and 70 weeks. After digestion, greater numbers of the adjunct bacteria we rerecorded in the 7-week-old cheeses compared to the well-matured cheeses (70 weeks). The bacterial survival was strain dependent, and influenced by the fat content of the cheese. Lactobacilli showed better survival, especially when in low-fat cheeses. The strains of propionibacteria also survived well during the digestion of the low-fat cheeses. The results confirmed that cheese can potentially be a good carrier matrix for bacteria to the intestine. In addition, it has been shown that different strains present in cheese have different abilities to survive the conditions of the gastrointestinal tract. Younger cheese was indicated to be a better carrier, possibly because the bacteria present in those cheeses have had shorter exposure to the stress conditions occurring in cheese during prolonged maturation. SIGNIFICANCE AND IMPACT OF THE STUDY Cheese can function as a suitable vehicle for the delivery of a variety of food-related micro-organisms to the intestine. Young cheese as well as low-fat cheeses are better carrier matrixes than full-fat and/or more well-ripened cheeses. Most of the lactobacilli and all the propionibacteria survived well during digestion of the low-fat cheeses. This study also showed the ability of cheese lactobacilli and PAB to survive the severe conditions of GIT.

In this paper the results of the research on biochemical activities of selected strains of Lactic Acid Bacteria, isolated from indigenous fermented milk products of Serbia and Montenegro have been shown. The growth rate of the selected strains has been examined during 24 hrs period of time as well as carbon dioxide production ability, ability of production/degradation of specific sugars, organic acids and rate of production of volatile compounds that are significantly influencing the aroma of the final products. The analyses for determination of synthesis of sugars, organic acids and volatile compounds have been done by automatic direct headspace gas chromatography (HCGC) and high performance liquid chromatography (HPLC). The examined strains have shown significant level of biochemical activities that can introduce them to the group of potential starter cultures for industrial production of different fermented milk products.

Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstituted skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei.

The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) were investigated by culture-dependent and culture-independent analysis. The cheese microbiota was dominated by the adjunct Lactobacillus after 4 weeks of ripening and the fat content did not influence the microbial diversity. The Leuconostoc sp., presumably from the DL starter, was detected in cheeses made with added Lactobacillus plantarum and Lactobacillus rhamnosus and was not detected in cheese made with added Lactobacillus paracasei after 4 and 7 weeks. No Lactobacillus spp. were detected in cheese with added Propionibacterium, while Leuconostoc was the only species detected. In cheeses made with Lc. lactis ssp. cremoris as starter, the Lactobacillus microbiota was similar to the cheese milk microbiota after 24 h while after 4 weeks different species of Lactobacillus and Leuconostoc were detected.

Seedling mycorrhization acts as an efficient tool for improving the quality of seedlings. In this study, the effectiveness of Suillus granulatus, originating from Pinus heldreichii forests (Montenegro), to produce containerized ectomycorrhizal seedlings of autochthonous Pinus nigra in open field conditions was investigated. Spore (106, 107, 108) and vegetative (1:16, 1:8, 1:4) inoculation on ectomycorrhizal formation and seedling growth were tested. Spore and vegetative inoculums of autochthonous Pisolithus arhizus were used in the same trial as additional control treatments. The utilization of vegetative and spore inoculums of autochthonous S. granulatus has proven to be an effective method of obtaining containerized ectomycorrhizal P. nigra seedlings under open field conditions after 11 months. S. granulatus spore inoculations resulted in well developed ectomycorrhiza, decreasing the growth of the P. nigra seedlings in the first growing season. Mycelial inoculations resulted in slightly developed S. granulatus ectomycorrhiza, which increased the growth of the seedlings. Therefore, it would be feasible to use spore inocula of S. granulatus, with 106 spores per plant, to produce ectomycorrhizal P. nigra plants on a large scale. Controlled mycorrhizal inoculation of seedlings is not a common practice in Montenegrin and Serbian nurseries; as such, the obtained results will contribute to the enhancement of nursery production of Pinus nigra and other conifers . This also could be assumed as a starting point for many further efforts and investigations with autochthonous fungal and plant material in this region.