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Honey is a product of high nutritional value, used as a raw material for obtaining mead. However, adding fruit juices, including chokeberry juice, can improve mead quality. This paper aims to assess the effects that adding different quantities of chokeberry juice, with the variation of 3 amounts of inoculated yeast, has on the fermentation and physicochemical, antioxidant, and antimicrobial properties of mead. The parameters analyzed are the dry matter content, pH value, and content of volatile acids, ethanol and methanol, total phenols and flavonoids, FRAP, DPPH, and ABTS tests, and antimicrobial properties. The results obtained in this paper show that adding chokeberry juice improves the antioxidant properties of the final product and positively affects the course of mead fermentation, i.e., it has led to an increase in the maximum concentration of ethanol. Regarding the chemical composition of mead, there is no significant difference, except in the obtained ethanol content, which is the highest in samples with 10% of added chokeberry juice. Furthermore, the control sample showed the best antimicrobial activity, while the sample with 5% added chokeberry juice showed the weakest effect. Finally, the strongest effect was seen in the sample with 20% of added chokeberry juice.

Kombucha as a tea-based fermented beverage has become progressively widespread, mainly in the functional food market, because of health-improving benefits. As part of a daily diet for adults and children, kombucha was a valuable non-alcoholic drink containing beneficial mixtures of organic acids, minerals, vitamins, proteins, polyphenols, etc. The influence of the specific surface area of the vessel, the inoculum size, and the initial tea concentration as operating factors and fermentation time as output variable on the efficiency of kombucha fermentation was examined. The focus of this study is optimization and standardization of kombucha fermentation conditions using Box-Behnken experimental design and applying an artificial neural network (ANN) predictive model for the fermentation process. The Broyden-Fletcher-Goldfarb-Shanno iterative algorithm was used to accelerate the calculation. The obtained ANN models for the pH value and titratable acidity showed good prediction capabilities (the r2 values during the training cycle for output variables were 0.990 and 0.994, respectively). Predictive ANN modeling has been proven effective and reliable in establishing the optimum kombucha fermentation process using the selected operating factors.

As a secondary industrial product, peach waste (PW) presents an ecological problem, but is potentially a rich source of natural antioxidants. A potential and novel way to improve the phytochemical stability of waste rich in phytochemicals is encapsulation in yeast cells that possess good structural characteristics. In the present study, PW extract was encapsulated in non-plasmolyzed, plasmolyzed and living Saccharomyces cerevisiae cells using the freeze-drying method. HPLC analysis revealed that β-carotene is the most abundant carotenoid, while epicatechin and catechin are the most abundant phenolics in PW. The highest encapsulation efficiency of carotenoids (86.59 %), as well as phenolics (66.98 %), was obtained with freeze-dried non-plasmolyzed yeast cells used as carriers. Although plasmolysis can cause some changes in the structure and properties of yeast cells, it did not enhance the encapsulation efficiency of present phytochemicals. Successful encapsulation of PW extract in yeast cells was confirmed by FTIR spectroscopy and SEM imaging. The obtained results present the encapsulation of sensitive compounds in yeast cells by freeze-drying as an excellent method for preserving valuable compounds and their potential use in the food and pharmaceutical industries.

As one of the main non-covalent relations in microbiological-based systems, cell surface hydrophobicity (CSH) can be observed as a relevant parameter for biodegradation capability and suggested bacterial behaviour and biofilm formation during a bioremediation process. On the other hand, the role of ureolytic bacteria in bioremediation has subsequently led to the examination of this bacterial type in different engineering fields. In order to optimize the operating parameters of microbial adhesion to hydrocarbons test (MATH) for ureolytic bacteria, Box–Behnken experimental design was conducted for five ureolytic bacteria isolated from soils, as well as for the reference strain Sporosarcina pasteurii DSM 33. The optimization was completed with and without the essential substrate for the targeted metabolic reaction, with the aim to compare differences in bacterial hydrophobicity. A vortex time of 2 min, a hydrocarbon volume of 0.5 mL, and a phase separation time of 15 min are recommended as MATH operating parameters for all tested ureolytic bacteria. Although all bacteria are hydrophobic, lower CSH values in the presence of urea were observed for the same bacterium, which could be explained by the interaction of urea with the organic phase of the separation system, as well as a rapid ureolysis process that also occurs during the application of ureolytic bacteria in biotechnology systems.

Black rot, caused by Xanthomonas campestris pv. campestris, is one of the most important diseases of cruciferous crops which causes significant yield losses. Biological control of black rot by microbial biocontrol agents represents a promising alternative to chemical treatments and good agricultural practices which show only limited success. This study was carried out to assess a potential of different antagonists, including Bacillus, Pseudomonas, Lactobacillus, Streptomyces, Saccharomyces and Trichoderma genera, for biological control of black rot. Cultivation broth samples and their filtrates were examined against seven X. campestris strains, isolated from diseased cruciferous plants, using the diffusion-disc method. Bacillus velezensis has showed the highest inhibition zone diameter of 35.62±3.76 mm. Afterwards, different combinations of carbon and nitrogen sources were used in the cultivation medium to maximize antagonistic activity of B. velezensis. The best combinations were glycerol and yeast extract, lactose and peptone, as well as sucrose and yeast extract, suggesting the potential of biodiesel, dairy and sugar industry effluents in the production of bioactive compounds effective against the black rot pathogen. The validation experiment was performed in a laboratory-scale bioreactor, in order to investigate bioprocess kinetics of biomass growth and carbon source consumption, using the cultivation medium containing the optimal carbon and nitrogen source.

Xanthomonas euvesicatoria is a worldwide causer of pepper bacterial spot, a bacterial plant disease responsible for massive losses of fresh pepper fruits. Considering the current problems in management of bacterial plant diseases, biological control using antagonistic microbial strains with high potential for plant pathogens suppression emerges as a possible solution. The aim of this study was to select suitable antagonists for suppression of X. euvesicatoria among the bacteria, yeast and fungi from the genera Pseudomonas, Lactobacillus, Saccharomyces and Trichoderma, based on in vitro antimicrobial activity testing using the diffusion disc method. The results of this study have revealed that cultivation broth samples of the antagonists Lactobacillus MK3 and Trichoderma reseii QM 9414, as well as supernatant samples of the antagonist Pseudomonas aeruginosa I128, have showed significant potential to be applied in biological control of X. euvesicatoria. Further research would be required to formulate suitable cultivation medium and optimize bioprocess conditions for production of the proposed pepper bacterial spot biocontrol agents.

Biological control is one of the best alternatives to pesticides as it avoids their weak points in plant disease control. In this study, the composition of cultivation medium for production of bioactive compounds by Bacillus subtilis ATCC 6633 was optimized. The produced bioactive compounds were tested against a phytopathogenic Penicillium sp. known for infesting different agricultural products and causing substantial crop losses. Antimicrobial activity assaying was carried out using the diffusion-disc method, and inhibition zone diameters were measured as direct indicators of antifungal activity. The response surface methodology (RSM) was used to evaluate the effects of different contents of initial nutrients (glycerol, NaNO2 and K2HPO4) in cultivation medium on inhibition zone diameter. Optimization was carried out using the desirability function method in order to maximize bioactive compounds yield and to minimize residual nutrients contents. The optimized concentrations of the selected nutrients in cultivation medium for production of bioactive compounds were: glycerol 20 g/l, NaNO2 1 g/l and K2HPO4 15 g/l.

Increased consumption, big production units and very efficient delivery service networks of fresh vegetables and salads caused a higher number of foodborne illnesses in the last two decades all over the world. In this study 15 fresh vegetable salads from different marketplaces in Novi Sad were tested by reference microbiological methods (detection of Salmonella spp., enumeration of Listeria monocytogenes, mesophilic aerobic bacteria, yeasts and molds, sporogenic mesophilic aerobic bacteria, sporogenic sulfite-reducing bacteria, Bacillus cereus, Enterobacteriaceae, Escherichia coli and coagulase positive staphylococci). Salmonella spp. was found in one sample which, according to the safety criteria for such a product (if treated as ready-to-eat), was considered to be microbiologically unsafe. The number of Listeria monocytogenes in all tested samples was

This paper presents the procedure of fan selection by the software ProSelecta2 on the example of an industrial process fan with given technical characteristics. For the selected fan, the detailed technical characteristics are given, as well as a drawing of the fan with built-in dimensions. In brief, the basic alternative options for selecting the fan using this software are explained.

In the recent years, extensive studies have been conducted on the application of bioremediation in order to prevent and solve the global problem of nitrate accumulation especially in water and soil. In the studies related to the biological denitrification, Pseduomonas stutzeri is usually used as a model microorganism due to its ability of performing a complete reduction of nitrate. The aim of this work is to establish a culture medium at a laboratory level for maximizing the biomass production of Pseduomonas stutzeri ATCC 17588 and Pseudomonas stutzeri D1, previously isolated from the Danube (Novi Sad, Serbia) by using a Box-Bhenken experimental design and response surface methodology. The selected independent variables (+, 0, - levels) were: glucose (0, 1 and 2 g/L), KNO3 (1, 2 and 3 g/L), and peptone (0.4, 2 and 4 g/L), while the number of viable cells (log/mL) was chosen as a dependent factor (response). Based on the obtained results, it can be noticed that the maximum number of P. stutzeri ATCC 17588 viable cells is achieved when the initial content of glucose, KNO3 and peptone in the medium are 0 g/L, 2 g/L and 4 g/L, respectively. In the case of P. stutzeri D1, the most appropriate media for enhancing the biomass production consists of glucose (1 g/L), KNO3 (3 g/L) and peptone (4 g/L). Тhe obtained results can be used for further technoeconomic analysis and scale up of the P. stutzeri biomass production. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III45008]

A large volume of industrial waste of biological origin is produced annually worldwide, causing a serious disposal problem even though it is a huge source of beneficial compounds which may be used for their high nutritional and bioactive properties. The bio-potential of blackberry pomace (waste) obtained after juice separation from the Čačanska bestrna and Thornfree cultivars was evaluated. Higher amounts of total and monomeric anthocyanins, total phenolics, and total flavonoids were found in Thornfree pomace extract and demonstrated stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (2.12 mmol TEAC g-1) than Čačanska bestrna pomace extract (1.03 mmol TEAC g-1). Both extracts highly increased apoptosis/necrosis ratios in all investigated cell lines. The highest cell growth inhibition effects (EC50=52.5 - 64.7 μg mL-1) and the highest increase of apoptosis (AI=12.2) were obtained in breast adenocarcinoma cell line. Both blackberry pomace extracts inhibited the growth of all tested microorganisms. In the reference and wild bacterial strains MIC and MBC/MFC were achieved in the 0.39-25 mg mL-1 and 0.78-25 mg mL-1 range, respectively. Blackberry cultivar pomaces are rich source of phytochemicals with significant health promoting properties that could be further utilized as beneficial food ingredients. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR 31044]

Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry® products, which derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and health-enhancing potential. Samples of fermentation broths enriched with CoffeeBerry® extract and traditional Kombucha were analysed. The fermentation was performed in a bioreactor at 28±1°C for nine days. The results showed that the CoffeeBerry® extract has contributed to a faster fermentation of cultivation medium. Some individual polyphenolic compounds and catehins in fermentation broth samples were identified and quantified by High Performance Liquid Chromatography (HPLC). Among the bioactive compounds present in investigated samples obtained during Kombucha fermentation of the sweetened black tea enriched with CoffeeBerry® extract, chlorogenic acid (188.94-458.56 μg/mL) was the predominant. The antioxidant activity of investigated samples was tested by measuring their ability to scavenge DPPH and reactive hydroxyl radicals by electron spin resonance (ESR) spectroscopy. The scavenging activities on DPPH and hydroxyl radicals were increased with duration of fermentation. IC50 values for Kombucha fermentation broth enriched with CoffeBerry®, based on DPPH and hydroxyl radical scavenging activities, were in the range 26.33-170.13 μL/mL and 11.33-102.22 μL/mL, respectively.

The main chemical composition, i.e. the total content of bioactive compounds (phenolics 2209.86 ± 70.32 mg GAE/100g FDR, flavonoids 831.87 ± 12.61 mg R/100g FDR and anthocyanins 144.55 ± 0.39 mg CGE/100g FDR), in freeze-dried raspberry (FDR) was evaluated spectrophotometrically. Vitamin C content was determined by HPLC analysis (88.81 ± 4.38 mg vit C/100g FDR). Antioxidant activities of FDR extract were evaluated spectrophotometrically on stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals and by electron spin resonance spectroscopy (ESR) method on hydroxyl radicals (•OH). EC50 values were evaluated. EC50 DPPH• was 0.127 ± 0.013 mg/ml, while EC50 •OH was 1.366 ± 0.026 mg/ml. Antiproliferative activity of the FDR extract was evaluated in vitro in three human cell lines by colorimetric sulphorhodamine B (SRB) assay. The most pronounced effects were obtained in the breast adenocarcinoma cell line (MCF7). EC50 value was 395.07 ± 96.38 μg/ml. Antimicrobial activity was determined by disk diffusion method. The FDR extract produced a clear inhibition zone (without visible colonies) only toward Staphylococcus aureus. The minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of FDR extract were evaluated. The values MIC were in the range of 4.7 - 100 mg/ml, and of MBC in the range of 6.3 - > 100 mg/ml.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31044]

Numerous species of the genus Streptomyces, on the appropriate cultivation medium in the process of submerged biosynthesis, as a product of the secondary metabolism, and under aerobic conditions synthesize pharmacologically active compounds. The aim of presented study was optimization of different nitrogen sources in the cultivation medium for the production of antimycotics using a strain of Streptomyces spp. isolated from the environment. Experiments were carried out in accordance with Box-Behnken design with three factors at three levels (peptone: 3.0 g/l, 7.0 g/l and 11.0 g/l; yeast extract: 1.0 g/l, 3.0 g/l and 5.0 g/l; soybean meal: 5.0 g/l, 15.0 g/l and 25.0 g/l) and three repetitions in the central point. Cultivation mediums were analyzed for determination of residual sugar, residual nitrogen, pellet diameter and RNA. Also, antimycotic activity of the obtained culti­vation mediums was determined using diffusion disc method on the Aspergillus spp. as the test microorganism. For the optimization of selected parameters, a Response Surface Methodology was used and the obtained data were analyzed using the software package DESIGN EXPERT 8.1. Achieved model with a coefficient of determination (R) of 0.952 predicted that the maximum inhibition zone diameter (24.0 mm) against microorganism Aspergillus spp. and the minimum amount of residual sugar (0.551528 g/l) under applied experimental conditions was produced when the contents of varied nitrogen sources were: peptone 11.0 g/l, yeast extract 4.32 g/l and soybean meal 25.00 g/l.

In this study we were investigated the relationship between the antifungal activity of some benzimidazole derivatives and some absorption, distribution, metabolism and excretion (ADME) parameters. The antifungal activity of studied compounds against Saccharomyces cerevisiae was expressed as the minimal inhibitory concentration (MIC). A statistically significant quantitative structure-activity relationship (QSAR) model for predicting antifungal activity of the investigated benzimidazole derivatives against Saccharomyces cerevisiae was obtained by multiple linear regression (MLR) using ADME parameters. The quality of the MLR model was validated by the leave-one-out (LOO) technique, as well as by the calculation of the statistical parameters for the developed model, and the results are discussed based on the statistical data. [Projekat Ministarstva nauke Republike Srbije, br. 172012 i br. 172014]

In the present paper, a quantitative structure activity relationship (QSAR) has been carried out on a series of 2-methyl and 2-aminobenzimidazole derivatives to identify the lipophilicity requirements for their inhibitory activity against bacteria Sarcina lutea. The tested compounds displayed in vitro antibacterial activity and minimum inhibitory concentration (MIC) was determined for all compounds. The partition coefficients of the studied compounds were measured by the shake flask method (log P) and by theoretical calculation (Clog P). The relationships between lipophilicity descriptors and antibacterial activities were investigated and the mathematical models have been developed as a calibration models for predicting the inhibitory activity of this class of compounds. The models were validated by leave-one-out (LOO) technique as well as by the calculation of statistical parameters for the established models. Therefore, QSAR analysis reveals that lipophilicity descriptor govern the inhibitory activity of benzimidazoles studied against Sarcina lutea.

Commercial extracts of three spices (lemon, caraway and basil) against Listeria monocytogenes, L. innocua and L. welshimeri were investigated using disc diffusion method. Lemon and basil extracts inhibited all the organisms at the level of ≥ 5 μl (lemon) and 20 μl (basil). These extracts produced inhibitory zones of 9-19 mm (lemon) and 8-11.5 mm (basil). The extract of caraway showed activity only against L. innocua at the highest level (20 μl), producing an inhibitory zone of 14.7 mm. Generally, the lemon extract was the most effective. This extract exhibited greater inhibitory activity against L. monocytogenes, while the basil extract had the strongest effect on L. welshimeri. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017]

Antibacterial activity of fruit and pomace extracts (concentration 50 mg/ml) of two raspberry (Rubus idaeus L.) cultivars (Meeker and Willamette) was tested against selected Gram-positive and Gram-negative bacteria (reference and wild strains). Disc diffusion method with 15 μl of extracts and agar-well diffusion method with 50 and 100 μl were used. Antibiotic (cefotaxime/clavulanic acid) was used as a control. Both raspberry fruit extracts showed the strongest antibacterial activity against Pseudomonas aeruginosa (wild strain) and Bacillus cereus, where the largest clear zones (without growth) appeared. Escherichia coli was the most resistant strain, with only zone of reduced growth. The highest antibacterial activity of pomace extracts was against Staphylococcus aureus and Staphylococcus saprophyticus. There were no differences in the antibacterial activity between cultivars for both fruit and pomace extracts. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044]

In the present paper, the antibacterial activity of some 1-benzylbenzimidazole derivatives was evaluated against Gram-positive bacteria Bacillus spp. by using QSAR (quantitative structure-activity relationship). The tested compounds displayed in vitro antibacterial activity and minimum inhibitory concentration (MIC) was determined for all compounds. The lipophilicity descriptors of the studied compounds were measured by theoretical calculation (ClogP). The correlation between the MIC (log1/cMIC) and lipophilicity descriptors was investigated, and a mathematical model has been developed as a calibration model for predicting the antibacterial activity of this class of compounds. The quality of the model was validated by leave one out (LOO) technique as well as by the calculation of statistical parameters for the established model. The results of the present study may be useful for the designing of new benzimidazole derivatives that would be more potent against Bacillus spp.

Antibacterial activity of Beta vulgaris L. (beetroot) pomace extract (concentration 100 mg/ml) was tested against five Gram positive and seven Gram negative bacterial strains (reference cultures and natural isolates). Disc diffusion method with 15 µl of extract and agar-well diffusion method with 50 and 100 µl were used. Antibiotic (cefotaxime/clavulanic acid) was used as a control sample. The tested extract showed the highest activity against Staphylococcus aureus and Bacillus cereus, where clear zones (without growth) appeared. There was no any activity against other tested Gram-positive bacteria, except for Staphylococcus epidermidis, with a small zone of reduced growth. Growth of all tested Gram-negative bacteria was inhibited usually with 100 µl of extract. The most susceptible were Citrobacter freundii and Salmonella typhymurium. The tested antibiotic gave clear, usually large zones for all tested strains except for Staphylococcus cohni spp. cohni, where only a zone of reduced growth appeared.

Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a wide variety of habitats including the soil, food processing environments and raw foods. The ability of the organism to grow at refrigeration temperatures is of major importance in food production. This study examines the presence of Listeria species in fresh meat. 29 samples (chicken, pork and beef) meat. This bacteria was found in 82.7% of analyzed samples; 7 L. innocua, 8 L. monocytogenes and 9 L. welshimeri (of all isolates). L. innocua prevailed in pork meat (40%), L. monocytogenes in chicken and pork meat (30%), and L. welshimeri in beef meat (44.4%).

The antibacterial activity of some substituted benzimidazole derivatives against Gram negative bacteria Escherichia coli was investigated. The tested compounds displayed in vitro inhibitory activity and their minimum inhibitory concentrations were determined. Quantitative structure-activity relationship has been used to study the relationships between the antibacterial activity and lipophilicity parameter, logP. Lipophilicity parameters were calculated for each molecule by using CS Chem-Office Software version 7.0. Multiple linear regression was used to correlate the logP values and antibacterial activity of benzimidazole derivatives. The results are discussed on the basis of statistical data. The most acceptable QSAR model for prediction of antibacterial activity of the investigated series of benzimidazoles was developed. High agreement between experimental and predicted inhibitory values was obtained. The results of this study indicate that the lipophilicity parameter has a significant effect on antibacterial activity of this class of compounds, thus simplifying design of new biologically active molecules.

Kombucha is a refreshing beverage obtained by the fermentation of sweetened black tea with a “tea fungus” (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health. The aim of this study was to investigate activity of Kombucha on human peripheral blood lymphocytes in vitro. We analyzed Kombucha made from different substrates: Camellia sinensis and Satureja montana, and effects of substrates alone. The frequencies of sister chromatid exchange (SCE) and micronuclei (MN) were scored as genetic endpoints and mitomycin C was used as model mutagen. Kombucha from Camellia sinensis and Camellia sinensis substrate increased frequency of MN and SCE on mitomycin C-treated and -untreated peripheral blood lymphocytes. However, Kombucha from Satureja montana reduced incidence of MN on mitomycin C-treated and -untreated peripheral blood lymphocytes, while SCE frequency was higher than control value. In our pilot study we showed for the first time that Kombucha from different substrates induced different effects on mitomycin C-treated and -untreated peripheral blood lymphocytes.

Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and moulds. Kombucha showed higher antioxidant activity than tea sample for all applied sample volumes.

In the present study, the antifungal activity of some 1-benzylbenzimidazole derivatives against yeast Saccharomyces cerevisiae was investigated. The tested benzimidazoles displayed in vitro antifungal activity and minimum inhibitory concentration (MIC) was determined for all the compounds. Quantitative structure-activity relationship (QSAR) has been used to study the relationships between the antifungal activity and lipophilicity parameter, logP, calculated by using CS Chem-Office Software version 7.0. The results are discussed on the basis of statistical data. The best QSAR model for prediction of antifungal activity of the investigated series of benzimidazoles was developed. High agreement between experimental and predicted inhibitory values was obtained. The results of this study indicate that the lipophilicity parameter has a significant effect on antifungal activity of this class of compounds, which simplify design of new biologically active molecules.

The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea) inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers) volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5) longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31.

Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium). The antimicrobial activity of kombucha (for consumption) made from black tea and Rtanj tea, as well as particular control samples, was examined by the modified disc diffusion method. Salmonella enteritidis, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa Staphylococcus aureus, Bacillus sp., Sarcina lutea, Penicillium aurantiogriseum, Aspergilus niger, Aspergilus flavus, Rhodotorula sp. Candida pseudotropi-calis and Saccharomyces cerevisae have been used as test organisms. Acetic acid and kombucha samples show significant antimicrobial activity against all bacteria except Sarcina lutea. The other control samples (neutralized kombucha, tea and a "model sistem") show less bacteriostatic activity. Kombucha and acetic acid solution show borderline inhibitory activity against some moulds, while was no activity against yeasts.

Zinc(II) chloride reacts with 2-methylbenzimidazole derivatives to give complexes of the formula ZnL2Cl2-nH2O, where L=2-methylbenzimidazole l-benzyl-2-methylbenzimida-zole and l-(4-methylbenzyl)-2-methylbenzimidazole n=0, 0.5 or 1. All the ligands and their zinc(II) complexes were evaluated for their in vitro antimicrobial activity against Pseudomonas aeruginosa Bacillus sp., Staphylococcus aureus, Sarcina lutea and Candida pseudotropicalis. It was found that the majority of the investigated compounds displayed in vitro antimicrobial activity against very persistent microorganisms, except for the starting ligand, 2-methylbenzimidazole and its zinc(II) complex which were active only against gram-negative bacteria. None of the compounds was significantly effective against Candida pseudotropicalis, except for l-(4-methylbenzyl)-2-methylbenzimidazoleandits complex, which very slightly or slightly inhibited the yeast growth. The minimum inhibitory concentration (MIC) was determined for all the ligands and their complexes. The effect of ligand and complex structure on the antimicrobial activity was discussed.

Complexes of 2-aminobenzimidazole (L) with nitrates of cobalt(II) nickel(II), copper (II), zinc(II) and silver(I) were synthesized. The molar ratio metal:ligand in the reaction of the complex formation was 1:2. It should be noticed, that the reaction of all the metal salts yielded bis(ligand) complexes of the general formula M(L)2(NO3)2 × nH2O (M=Co, Ni Cu, Zn or Ag; n=0, 1, 2 or 6). The complexes were characterized by elemental analysis of the metal, molar conductivity, magnetic susceptibility measurements and IR spectra. Co(II), Ni(II) and Cu(II) complexes behave as non-electrolytes, whilst Zn(II) and Ag(I) are 1:1 electrolytes. Cu(II) complex has a square-planar stereochemistry, Ag(I) complex is linear, whilst the Co(II), Ni(II) and Zn(II) complexes have a tetrahedral configuration. In all the complexes ligand is coordinated by participation of the pyridine nitrogen of the benzimidazole ring. The antimicrobial activity of the ligand and its complexes against Pseudomonas aeruginosa, Bacillus sp. Staphylococcus aureus and Saccharomyces cerevisiae was investigated. The effect of metal on the ligand antimicrobial activity is discussed.

Cobalt(II) chloride reacts with 2-aminobenzimidazole derivatives to give complexes of the formula [CoL2Cl2], where L=2-aminobenzimidazole 1-benzyl-2-aminobenzimidazole and 1-(4-methylbenzyl)-2-aminobenzimidazole. All the ligands and their cobalt(II) complexes were evaluated for their in vitro antimicrobial activity against Pseudomonas aeruginosa, Bacillus sp. Staphylococcus aureus, Sarcina lutea and Saccharomyces cerevisiae. The minimum inhibitory concentration (MIC) was determined for all ligands and their complexes. It was found that tested compounds were more active against gram-positive than gram-negative bacteria. None of the compounds were significantly effective against yeast Saccharomyces cerevisiae, except 2-aminobenzimidazole complex, which moderately inhibited the growth of yeast. 1-(4-methylbenzil)-2-aminobenzimidazole was found to be slightly active against Saccharomyces cerevisiae. The same ligand showed the lowest MIC value of 60 (g/ml against Pseudomonas aeruginosa, as well as 125 (g/ml, against Bacillus sp. and Sarcina lutea. The MIC value of its cobalt(II) complex was 60 (g/ml against Pseudomonas aeruginosa. Cobalt(II) complex with 1-benzyl-2-aminobenzimidazole showed the lowest MIC value of 60 (g/ml against Staphylococcus aureus. The effect of ligand and complex structure on the antimicrobial activity was discussed.

Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10%) black tea (0.2-0.5%) into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.

The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose and fructose, as dominant in malt medium results in a very effective fermentation, which gives much more sour beverage for the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics.