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ABSTRACT: Ropy defect of pasteurized fluid milk is a type of spoilage which manifests itself by an increased viscosity, slimy body, and string-like flow during pouring. This defect has, among other causes, been attributed to the growth, proliferation and exopolysaccharide production by coliform bacteria, which are most commonly introduced in milk as post-pasteurization contaminants. As we identified both Klebsiella pneumoniae ssp. pneumoniae and Rahnella inusitata that were linked to a ropy defect, the goal of this study was to characterize 3 K. pneumoniae ssp. pneumoniae strains and 2 R. inusitata for (1) their ability to grow and cause ropy defect in milk at 6°C and 21°C and to (2) probe the genetic basis for observed ropy phenotype. Although all K. pneumoniae ssp. pneumoniae and R. inusitata strains showed net growth of >4 log10 over 48 h in UHT milk at 21°C, only R. inusitata strains displayed growth during 28-d incubation period at 6°C (>6 log10). Two out of 3 K. pneumoniae ssp. pneumoniae strains were capable of causing the ropy defect in milk at 21°C, as supported by an increase in the viscosity of milk and string-like flow during pouring; these 2 strains were originally isolated from raw milk. Only one R. inusitata strains was able to cause the ropy defect in milk; this strain was able to cause the defect at both 6°C and 21°C, and was originally isolated from a pasteurized milk. These findings suggest that the potential of K. pneumoniae ssp. pneumoniae and R. inusitata to cause ropy defect in milk is a strain-dependent characteristic. Comparative genomics provided no definitive answer on genetic basis for the ropy phenotype. However, for K. pneumoniae ssp. pneumoniae, genes rffG, rffH, rfbD, and rfbC involved in biosynthesis and secretion of enterobacterial common antigen (ECA) could only be found in the 2 strains that produced ropy defect, and for R. inusitata a set of 2 glycosyltransferase- and flippase genes involved in nucleotide sugar biosynthesis and export could only be identified in the ropy strain. Although these results provide some initial information for potential markers for strains that can cause ropy milk, the relationship between genetic content and ropiness in milk remains poorly understood and merits further investigation.

ABSTRACT: Bacterial spores from raw milk that survive the pasteurization process are responsible for half of all the spoilage of fluid milk. Bactofugation has received more attention as a nonthermal method that can reduce the presence of bacterial spores in milk and with it the spoilage of fluid milk. The objective of this work was to determine the effectiveness of bactofugation in removing spores from raw milk and estimate the effect the spore removal could have on shelf-life of fluid milk. The study was conducted in a commercial fluid milk processing facility where warm spore removal was performed using one-phase bactofuge followed by warm cream separation and high temperature, short time pasteurization. Samples from different stages of fluid milk processing with and without the use of bactofuge were tested for total plate count, mesophilic spore count, psychrotolerant spore count (PSC), and somatic cell count. Results were evaluated to determine the count reductions during different stages of fluid milk processing and compare counts in fluid milk processed with and without bactofugation. Bactofugation on average reduced the total plate count by 1.81 ± 0.72 log cfu/mL, mesophilic spore count by 1.08 ± 0.71 log cfu/mL, PSC by 0.86 ± 0.59 log cfu/mL, and somatic cell count by 135,881 ± 43,942 cells/mL. Psychrotolerant spore count in final pasteurized skim milk processed with and without bactofugation was used to predict the shelf-life of the pasteurized skim milk using the Monte Carlo simulation model. Although PSC in the initial raw milk was already low (−0.63 ± 0.47 log cfu/mL), the predicted values from the simulation model showed that bactofugation would extend the shelf-life of pasteurized skim milk by approximately 2 d. The results of this study will directly help fluid milk processors evaluate the benefits of using bactofugation as an intervention in their plants, and also demonstrate the benefits of using mathematical modeling in decision making.

ABSTRACT: Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial and physicochemical factors influencing the defect, a risk assessment tool that allows for improved and rational management of LBD is lacking. The purpose of this study was to develop a predictive model to estimate the probability of LBD in Gouda cheese and evaluate different intervention strategies. The spore concentration distribution of butyric acid bacteria (BAB) in bulk tank milk was obtained from 8 dairy farms over 12 mo. The concentration of C. tyrobutyricum from raw milk to the end of aging was simulated based on Gouda brined for 2 d in saturated brine at 8°C and aged at 13°C. Predicted C. tyrobutyricum concentrations during aging and estimated concentration thresholds in cheese at onset of LBD were used to predict product loss due to LBD during a simulated 1-yr production. With the estimated concentration thresholds in cheese ranging from 4.36 to 4.46 log most probable number (MPN)/kg of cheese, the model predicted that 9.2% (±1.7%) of Gouda cheese showed LBD by d 60; cheeses predicted to show LBD at d 60 showed a mean pH of 5.39 and were produced with raw milk with a mean BAB spore count of 143 MPN/L. By d 90, 36.1% (±3.4%) of cheeses were predicted to show LBD, indicating that LBD typically manifests between d 60 and 90, which is consistent with observations from the literature and the cheese industry. Sensitivity analysis indicated that C. tyrobutyricum maximum growth rate as well as concentration threshold in cheese at onset of LBD are the most important variables, identifying key data needs for development of more accurate models. The implementation of microfiltration or bactofugation of raw milk (assumed to show 98% efficiency of spore removal) in our model prevented occurrence of LBD during the first 60 d of aging. Overall, our findings provide a framework for predicting the occurrence of LBD in Gouda as well as other cheeses and illustrate the value of developing digital tools for managing dairy product quality.

An attempt to synthesize the cyclohexane core of antibiotic abyssomicin C is described. The initial, protecting group-free approach (relying on internal protection) failed and had to be modified, in order to allow for efficient deprotection of the acid-sensitive cyclization precursor in the penultimate synthetic step. Thus, a pyranoside structural unit was used as a latent lactone/ester functionality, which was deprotected via thioacetalization/hydrolysis/oxidation sequence, to give the δ-valerolactone-type cyclization precursor. Unfortunately, the key cyclization reaction was not feasible, even after structural modification of the cyclization precursor. Reluctance towards cyclization turned out to be a general property of (at least some) Δ7-unsaturated esters, which required the development of a new strategy for this type of transformation.

In the modern world the use of information and communication technologies, computer networks and systems based on such technologies are the determinants of efficiency and operating performance in healthcare. This paper deals with the concepts of electronic and mobile health and opportunities of their implementation in the healthcare systems. This paper will analyze the factors that influence the acceptance of mobile healthcare services among employees in health institutions. The main goal of this paper was to analyze the possibilities of using mobile healthcare services in health institutions, as well as to analyze the predictors for successful implementation of mobile health services. The research results indicate a high level of knowledge regarding the usefulness and availability of services among healthcare workers in health institutions, which is the prerequisite for a successful implementation of mobile health in the healthcare system.

Fermentation and ripening specificity of traditional cheeses are predominantly directed by the natural microbial community present in milk selected by the cheese-making environment and technology. Therefore the traditional cheeses are unique products with specific microbiota biodiversity. There are several approaches for the identification of microbial population, however all of them have certain advantages and disadvantages. In this study the eligibility and performance of the Biolog phenotypic identification system (Biolog, Inc.) with GEN III microplates was tested. Parallel to this method, polymerase chain reaction with genus- and species-specific primers was performed. One hundred sixty-five isolates from nine types of artisan cheeses were isolated and analysed. Cheeses were produced from raw ewe’s milk in Slovenia, Bosnia and Herzegovina, Croatia and Serbia. The Biolog phenotypic identification system identified 90 isolates, but only 55 identifications acquired by the Biolog system were supported by polymerase chain reaction at a genus level and 28 at a species level. The obtained results showed that the reliability of commercial phenotypic identification systems was inadequate when analysing lactic acid bacteria isolates from natural, spontaneous fermentations and needs to be additionally corroborated by genotypic identification methods.

Testing for coliforms has a long history in the dairy industry and has helped to identify raw milk and dairy products that may have been exposed to unsanitary conditions. Coliform standards are included in a number of regulatory documents (e.g., the U. S. Food and Drug Administration’s Grade A Pasteurized Milk Ordinance). As a consequence, detection above a threshold of members of this method-defined, but diverse, group of bacteria can result in a wide range of regulatory outcomes. Coliforms are defined as aerobic or facultatively anaerobic, Gram negative, non-sporeforming rods capable of fermenting lactose to produce gas and acid within 48 hours at 32-35°C; 19 genera currently include at least some strains that represent coliforms. Most bacterial genera that comprise the coliform group (e.g., Escherichia, Klebsiella and Serratia) are within the family Enterobacteriaceae, while at least one genus with strains recognized as coliforms, Aeromonas, is in the family Aeromonadaceae. The presence of coliforms has long been thought to indicate fecal contamination, however, recent discoveries regarding this diverse group of bacteria indicates that only a fraction are fecal in origin, while the majority are environmental contaminants. In the US dairy industry in particular, testing for coliforms as indicators of unsanitary conditions and post-processing contamination is widespread. While coliforms are easily and rapidly detected, and are not found in pasteurized dairy products that have not been exposed to post-processing contamination, advances in knowledge of bacterial populations most commonly associated with post-processing contamination in dairy foods has led to questions regarding the utility of coliforms as indicators of unsanitary conditions for dairy products. For example, Pseudomonas spp. frequently contaminate dairy products after pasteurization, yet they are not detected by coliform tests. This review will address the role that coliforms play in raw and finished dairy products, their sources and the future of this diverse group as indicator organisms in dairy products.

The presence of gene determinants for different bacteriocins has been already demonstrated in traditional Slovenian types of raw milk cheeses ‘Tolminc’ and ‘Kraški’. These genes were present also in the cultivable microbiota. In this research the aim was to establish how the presence of gene determinants for bacteriocins in microbial consortia is reflected in its antimicrobial activity. In addition, one of the goals was to determine whether the strains that carry gene determinants for bacteriocins have any competitive growth advantage in microbial population. Microbial consortium of ‘Tolminc’ cheese was propagated in milk and examined at the end of propagation its antimicrobial activity and the presence of gene determinants for bacteriocins. Comparison of the results obtained before and after propagation leaded to the conclusion that most of the strains possessing gene determinants for bacteriocins were unable to persist during propagation. The strains which did persist during propagation carried gene determinants for enterocins P, L50B and cytolysin. Antimicrobial activity of consortium before and after propagation was not substantially different and cannot be attributed to any of detected bacteriocins.

The purpose of this research was to examine traditional Slovenian ‘Tolminc’ cheese for the presence of lactic acid bacteria that produce several bacteriocins. The presence of gene determinants for different bacteriocins in this type of cheese and in the cultivable population of ‘Tolminc’ microbiota, have already been demonstrated, as well as its antimicrobial activity. Due to the difficulties in connecting the presence of gene determinants for bacteriocins with the observed antimicrobial activity it was decided to examine in this study the same features on the level of individual bacteriocinogenic strains. Like in previous results, enterococci and their bacteriocins prevailed in cheese microbial consortia. None of isolated strains inhibited growth of Staphylococcus aureus, while the other indicator strains were inhibited in a strain specific manner. Most of isolated strains carried gene determinants for cytolysin. On the basis of gene determinants for bacteriocins, antimicrobial activity, phenotyping by PhP (PhenePlateTM) system and PCR identification, some similarities found were among Enterococcus isolates.

Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as successful anti-staphylococcal agents. The presence of genes for bacteriocins with potential anti-staphylococcal activity was also demonstrated in two Slovenian traditional raw milk cheeses, “Tolminc” and “Kraški ovčji sir”. Same bacteriocin genes were also detected in viable lactic acid bacteria consortia’s isolated from “bacteriocin positive cheeses” on Rogosa, M17 and CATC agar media. The aim of the research was to elucidate whether or not this particular cheese consortia, in which bacteriocin genes were detected, actually exhibit anti-staphylococcal activity in milk and/or cheese. For this purpose different cheese consortia were selected in relation to versatility of detected bacteriocin genes and used to perform challenge tests against Staphylococcus aureus in milk and cheese. In milk following the time/temperature regime of traditional cheese production all cheese consortia effectively inhibited growth of Staphylococcus aureus in the range of app. 2 to 3 log. In cheese the inhibition of staphylococci was less pronounced but still evident since inhibition of app. 1.5 log was detected. Sole inhibition by lactic acid production was ruled out whilelinking inhibition directly to bacteriocin production would take some additional work.

Background: Heterobifunctional cross-linking agents are useful in both protein science and organic synthesis. Aminolysis of reactive esters in aqueous systems is often used in bioconjugation chemistry, but it must compete against hydrolysis processes. Here we study the kinetics of aminolysis and hydrolysis of 2-S-phosphorylacetate ester intermediates that result from displacement of bromide by a thiophosphate nucleophile from commonly used bromoacetate ester cross-linking agents.Results: We found cross-linking between uridine-5′-monophosphorothioate and D-glucosamine using N-hydroxybenzotriazole and N-hydroxysuccinimde bromoacetates to be ineffective. In order to gain insight into these shortfalls, 2-S-(5′-thiophosphoryluridine)acetic acid esters were prepared using p-nitrophenyl bromoacetate or m-nitrophenyl bromoacetate in combination with uridine-5′-monophosphorothioate. Kinetics of hydrolysis and aminolysis of the resulting p- and m-nitrophenyl 2-S-(5′-thiophosphoryluridine)acetates were determined by monitoring the formation of phenolate ions spectrophotometrically as a function of pH. The p- and m-nitrophenyl 2-S-(5′-thiophosphoryluridine)acetates showed similar reactivity profiles despite the significant difference in the pKaH values of their nitrophenolate leaving groups. Both were more reactive with respect to hydrolysis and aminolysis in comparison to their simple acetate progenitors, but their calculated selectivity towards aminolysis vs hydrolysis, while reasonable, would not lead to clean reactions that do not require purification. Extrapolations of the kinetic data were used to predict leaving group pKa values that could lead to improved selectivity towards aminolysis while retaining reasonable reaction times.Conclusions: Both p- and m-nitrophenyl 2-S-(5′-thiophosphoryluridine)acetates show some selectivity towards aminolysis over hydrolysis, with the m-nitrophenolate system displaying slightly better selectivity. Extrapolation of the data for hydrolysis and aminolysis of these esters suggests that the use of readily accessible trifluoroethyl 2-S-(5′-thiophosphoryluridine)acetate with a leaving group pKaH of 12.4 should afford better selectivity while maintaining reasonable reaction times. Kinetically, p- and m-nitrophenyl 2-S-(5′-thiophosphoryluridine)acetates show similar properties to o-nitrophenyl 2-S-ethylacetate, and show no evidence for intramolecular catalysis of hydrolysis or aminolysis by the phosphoryl groups.

The fact that we live in a time of faster, more dramatic, complex and unpredictable changes. Technological, market-economic, political-legal, but more and more global factors and changes affect the design practice and management theory and organizational behavior in general. Business entities that are constantly struggling to survive and progress in the global market often do not realize the importance of alliances between midium and small companies. Changing, often turbulent, changing business environment requires appropriate strategic responses. In contemporary conditions, to meet the needs of all demanding consumers and maintain competitiveness, companies, regardless of their size must be taken into account inter alia the quality of products and services, as well as quality costs. The fastest, safest, least time with uncertainty, in terms of economic growth is the way to create business networks. Everyone has their own reasons and in accordance with this, the authors deals with issues related to the concept, size, cost and reasons for the creation of strategic business networks from the perspective of stakeholders.

Packaging is the holder and makes it all that into what the product is put. During its preparation in use are different materials: glass, paper, wood, plastic, metal, ceramic. In packaging design involved experts from different fields-technologists, economists, marketing experts, designers, psychologists etc. Functional suitable packaging is becoming an effective mediator between producers and customer functions of packaging are different, the most important are following: protection and sustainability of food products, transportation products, easier usability of products, economy, identification and information, motivation, shopping, helping form a good image of the product and recycling after use and conservation of natural habitat. Image product is the overall impression that the product creates a potential customer and includes values, attitudes, and stereotypes about him. Image is not static assumption, but is a process that moves from initial phase of the image-formation and its relative stability. However large number of producers, competitors, particularly large number of similar products developed markets requires a good familiarity with distinction, which is achieved by image producers, or its products. Aim of this work of implementing packaging materials and choice, producers of food products around appropriate packaging and requirements in order to successfully meet demands of sustainability of packed food quality products that they face a modern consumer society.