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Bedding materials are aimed at providing a safe and comfortable resting environment for cows. Control of pathogen proliferation in these substrates is crucial to prevent intramammary infections in dairy cows, as these can significantly impact milk quality, cow health, and farm productivity. This is particularly relevant in the case of organic bedding substrates, includingmanure-derived materials. This study aimed to evaluate the in vitro effect of a lime-based conditioner (LBC), composed of CaCO3MgCO3 and Ca(OH)* 2Mg(OH)2, at increasing concentrations on the physical-chemical characteristics and bacterial counts of untreated anaerobically digested manure solids (ADMS) and separated raw manure solids (SRMS). Unused ADMS and SRMS were evaluated at four LBC weight-based concentrations: 0 (as untreated control), 10, 15, and 20% of LBC inclusion. The bedding materials were assessed immediately after LBC addition (0 h) and after 24, 72, and 168 h of storage at 28?C. The dry matter content (DM), and pH weremeasured for all the time points. Standardmicrobiologicalmethods were used to assess total bacterial counts (TBC), other Gram-negative bacteria, coliforms, Escherichia coli, and streptococci and streptococci-like organism (SSLO). It was observed a linear increase in both DM and pH with increasing concentrations of LBC. Specifically, for each percentage unit increase of LBC, the DM of ADMS and SRMS increased by 0.73 and 0.71%, respectively. Similarly, for each percentage unit of LBC, the pH of ADMS and SRMS increased by 0.15 and 0.19, respectively. Conversely, a linear decrease in TBC, Gram-negative bacteria, coliforms, E. coli, and SSLO was observed with increasing concentrations of the LBC. Manure-derived materials without the inclusion of the LBC had bacterial counts that tended to remain high or increase over time. Otherwise, bedding materials with LBC application had reduced bacterial counts. Based on the results of the present study, it was observed that the higher the concentration of LBC, the more significant the reduction of bacterial counts. Specifically, bacterial recovery was lower when higher concentrations of LBC were applied. Our findings underscore the potential of LBC in effectively controlling environmental bacteria and improving the physical-chemical characteristics of manure-derived bedding materials to improve cow health and welfare. [ABSTRACT FROM AUTHOR]

Bedding materials are aimed at providing a safe and comfortable resting environment for cows. Control of pathogen proliferation in these substrates is crucial to prevent intramammary infections in dairy cows, as these can significantly impact milk quality, cow health, and farm productivity. This is particularly relevant in the case of organic bedding substrates, including manure-derived materials. This study aimed to evaluate the in vitro effect of a lime-based conditioner (LBC), composed of CaCO3MgCO3 and Ca(OH)2*Mg(OH)2, at increasing concentrations on the physical-chemical characteristics and bacterial counts of untreated anaerobically digested manure solids (ADMS) and separated raw manure solids (SRMS). Unused ADMS and SRMS were evaluated at four LBC weight-based concentrations: 0 (as untreated control), 10, 15, and 20% of LBC inclusion. The bedding materials were assessed immediately after LBC addition (0 h) and after 24, 72, and 168 h of storage at 28°C. The dry matter content (DM), and pH were measured for all the time points. Standard microbiological methods were used to assess total bacterial counts (TBC), other Gram-negative bacteria, coliforms, Escherichia coli, and streptococci and streptococci-like organism (SSLO). It was observed a linear increase in both DM and pH with increasing concentrations of LBC. Specifically, for each percentage unit increase of LBC, the DM of ADMS and SRMS increased by 0.73 and 0.71%, respectively. Similarly, for each percentage unit of LBC, the pH of ADMS and SRMS increased by 0.15 and 0.19, respectively. Conversely, a linear decrease in TBC, Gram-negative bacteria, coliforms, E. coli, and SSLO was observed with increasing concentrations of the LBC. Manure-derived materials without the inclusion of the LBC had bacterial counts that tended to remain high or increase over time. Otherwise, bedding materials with LBC application had reduced bacterial counts. Based on the results of the present study, it was observed that the higher the concentration of LBC, the more significant the reduction of bacterial counts. Specifically, bacterial recovery was lower when higher concentrations of LBC were applied. Our findings underscore the potential of LBC in effectively controlling environmental bacteria and improving the physical-chemical characteristics of manure-derived bedding materials to improve cow health and welfare.

Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives. After extraction of juice, the pomace left has great potential as a sustainable agricultural processing by-product, due to its vast application in the food, feed and pharma industries. Lemon pomace powder was prepared from the by-product obtained after the extraction of juice from the lemon. Dried lemon pomace powder contained fiber (60.12 g 100 g-1), moisture (10.67 g 100 g-1), protein (4.89 g 100 g-1), fat (2.17 g 100 g-1), sugar (4.81 g 100 g-1) and ash (3.21 g 100 g-1), indicating higher amounts of ash, fat and fiber contents than wheat flour. The water-holding and oil-holding capacities of lemon pomace powder were noticed 5.9 and 3.2 g, respectively. Lightness (L*) and yellowness (b*) of powder were decreased while redness (a*) was increased in powder as compared to raw pomace. Water activity was decreased, while dry matter and pH of pomace powder were significantly increased as compared to raw pomace. Microbiological analyses revealed lower mold, yeast and total viable counts in lemon pomace powder as compared to raw lemon pomace. Dried lemon pomace powder was replaced with wheat flour at concentrations of 0%, 5%, 10% and 15% in biscuits. The biscuits were evaluated for chemical and sensory properties. Data revealed that the incorporation of lemon pomace powder improved the chemical and sensory properties of biscuits significantly. Highly acceptable biscuits with good sensory properties were obtained by incorporating 10% lemon pomace powder, with the potential use of promoting health.

Goat milk, a highly nutritious product is widely used in cheese making. In order to properly select suitable milk samples for production, fifty-five samples of raw goat's milk were collected from eight farms in the North-West of Morocco to analyze their counts of various mesophilic bacteria and determining the physicochemical characteristics during different seasons of the year. Lactic acid bacteria (LAB) were isolated, identified, and screened for several technological properties. Overall mean values for mesophilic aerobic flora were above 7.10 log cfu/mL in spring and 5.80 log cfu/mL during winter with a statistically significant difference found between all the microorganisms except for coagulase-positive staphylococci. The physical and chemical composition tests showed higher values for fat (4.9±1.01%), dry matter (13.98±0.95%), ash (1.3±0.12%), lactose (3.1±0.65 g/L), and protein (4.6±1.03 g/L) during the winter season which could be of great interest for cheese production. fatty acids (FA) composition mainly consisted of saturated fatty acids (SFA) in both seasons. Lactococci isolates were the most acidifying (pH6h=4.35-pH24h=4.08) while Lactobacillus paracasei produced the highest proteolytic activity (66.93±2.63 mgTyr.L-1) and diacetyl-acetoin (54.83±0.46 mg diacetyl/L). None of the tested isolates were lipolytic, however, several lactobacilli and lactococci exhibited a high salt tolerance and exopolysaccharide (EPS) production. Lactobacillus plantarum exhibited the highest lysis rate (67.34±1.76%) while the antibacterial profile ranged between 10.5±0.137 and 22.9±0.23 mm. The obtained results highlight the importance of Moroccan goat milk as a valuable component for cheese making due to its rich fat and protein contents alongside its abundance in LABs with biotechnological properties. [ABSTRACT FROM AUTHOR]

This work examined the influence of crop season, extraction system and production site on the composition of fresh olive mill wastewater collected from northern Morocco. ANOVA analysis showed that most of the traits were largely affected by the extraction system (≥60% of total variance). Comparison among extraction systems showed significant differences for all traits, except for chlorides. Three phase centrifugation system (C3) displayed the highest value of total phenols, while all the remaining traits were higher in two phase centrifugation system (C2). Concerning crop seasons, we noticed a general decrease in values of total solids, chemical oxygen demand, chlorides, C/N ratio and total aerobic mesophilic flora, from 2014 to 2016 season; in contrast, an increase in suspended solids, total kjeldahl nitrogen and proteins was detected. OMW with highest total phenols content and then more acidic were collected during 2015 season. Between production sites, Bni Frassen produced OMW with the highest values for salt and total phenols, but the lowest ones were obtained for microbiological traits. OMW from Taza were rich in total kjeldahl nitrogen and proteins. An increase in organic load indicators was observed in Bouchfaa. Principal component analysis (PCA) explained about 82% of total variability: 58%, 16% and 8% for principal component 1 (PC1), PC2 and PC3, respectively. Extraction system fitted the variability of PC1. PC2 was mainly explained by production sites, while PC3 separated crop seasons. Correlation studies showed significant relationships especially among the traits expressing organic load, while microbiological counts were largely associated to total phenols and pH. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to evaluate the air quality of an indoor swimming pool, analyzing diurnal and seasonal variations in microbiological counts and chemical parameters. The results indicated that yeast and bacteria counts, as well as carbon dioxide (CO2), nitrogen oxides (NOx) and O3 concentrations, showed significant diurnal difference. On the other hand, temperature, relative humidity (R.H.), yeast counts and concentrations of CO2, particles, O3, toluene, and benzene showed seasonal differences. In addition, the relationship between indoor and outdoor air and the degree of correlation between the different parameters have been calculated, suggesting that CO2, fine particles and NOx would have indoor origin due to the human activity and secondary reactions favored by the chemical and environmental conditions of the swimming pool; while O3, benzene and toluene, would come from outside, mainly. The overall results indicated that indoor air quality (IAQ) in the swimming pool building was deficient by the high levels of CO2 and microorganisms, low temperatures, and high R.H., because frequently the limits established by the legislation were exceeded. This fact could be due to the poor ventilation and the inadequate operation of heating, ventilation, and air‐conditioning systems. [ABSTRACT FROM AUTHOR]

The effect of the sodium chloride reduction from 2 to 1 % and its partial replacement with different level of potassium chloride and yeast extract on durum wheat ( Triticum turgidum L subsp. durum Desf.) bread was evaluated through the study of the quality parameters and bread shelf life. Breads were packaged under modified atmosphere conditions and stored at 25 °C for as long as 120 days. No significant differences were observed among the bread samples on the specific volume, crumb porosity, crust thickness, loaf firmness and moisture content. The 5-hydroxymethylfurfural levels ranged in the bread samples, independently from the level of salts and the yeast extract added, from approximately 16 mg/kg to approximately 59 mg/kg of dry matter before storage, and decrease rapidly during storage. The yeast and mould counts showed values lower than 1 log cfu/g until 30 days of storage after a gradual increase was detected in the breads at low sodium chloride content. During storage, an increase of the total viable count in all bread samples was also recorded. The results of the sensory data have shown that the breads had similar evaluation and before storage differed in elasticity, moisture and salt content. After 90 days of storage, only the salt and moisture content differentiated the samples. In fact, moisture content decreased significantly (from about 38 to 23 %) in all bread samples with storage, independently from the salts and the yeast extract content. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the study was to select packaging conditions of minimally processed celeriac to preserve their quality during storage for 12 days at 4 and 15°C. The quality of the product was determined on the basis of colour measured in the CIE L ∗ a ∗ b ∗ system, sensory quality and total counts of mesophilic and psychrophilic bacteria, counts of moulds and yeasts, coliform counts, counts of Pseudomonas bacteria and the presence of bacteria from the genus Clostridium perfringens. Moreover, changes were determined in oxygen and carbon dioxide contents in the atmosphere within the packs, in which the product was stored. Celeriac flakes were packaged in the atmosphere with varying CO2 contents (0%, 5%, 10%, 20%, 30%, 50% plus 2% O2 and with balance N2). After 12 days at 4°C, it was found that celeriac flakes packaged in atmosphere containing 5% or 10% CO2, 2% O2 and balance N2 were characterized by better quality than samples packaged in air atmosphere or in the atmosphere with CO2 contents of 0% or higher than 10%. Modified atmosphere with the content of 5% or 10% CO2, 2% O2 and balance N2, applied in the packaging of celeriac flakes, resulted in the inhibition of growth of mesophilic, psychrophilic and coliform bacteria in the tested minimally processed product. [Copyright &y& Elsevier]

Abstract: The presence of biogenic amines (BA) along the processing stages and storage period of “Painho de Portalegre” and its relationship with the NaCl concentration on their levels were evaluated. Total BA concentration of current “Painho de Portalegre” dry fermented sausage increased (P <0.001) with drying/smoking processing time, attaining 655mgkg−1 dry matter (DM) at day 6, a level about six times higher than that obtained in seasoned raw material mixtures before casing stuffing (115mgkg−1 DM). Between day 30 and 40 in the drying/smoking house, that amount increased 20-fold (2500mgkg−1 DM) over the initial concentration. After one month of storage under vacuum at room temperature, the concentration decreased by almost half to 1561mgkg−1 DM. Excluding tyramine, the other BA were already present in the minced raw materials. However the sum of cadaverine, putrescine, histamine and tyramine, was well below 5mgkg−1 proposed as BA limit for meat of high hygienic quality. Cadaverine was the most concentrated BA at the last stage of the drying/smoking (1430–1254mgkg−1 DM, after 30 and 40 days, respectively), almost double the concentration of putrescine (882–779mgkg−1 DM), followed by tyramine, β-phenylethylamine and spermine (376–311, 24 and 27–23mgkg−1 DM, respectively). Variation was detected among production batches, possibly due to poor control of the processing conditions in traditional manufactures and the effects of the prevailing weather conditions. A higher salt concentration in the final product, 6% compared to 3%, led to a significant reduction in the BA level (P <0.001). This difference was particularly relevant in the early stage of the drying/smoking phase, during which the greatest microbial development mainly occurred in relation to cadaverine, β-phenylethylamine, putrescine and tyramine levels. [Copyright &y& Elsevier]

Microbial population both in diversity as well as numbers in soil is influenced by the amount and type of various compounds entering soil through plant litter, root exudates and management factors like mineral and organic fertilizers under various climatic conditions. This in turn affects crop production and sustainability of soil health. Therefore, we tested total and number of various groups of microflora and also substrate use by Biolog to assess the metabolic capabilities of various groups of microbes from soils of long term fertilization experiment, Halle (Germany) having different mineral and organic fertilizer treatments in unplanted and planted soils with two crops viz., Secale cereale and Medicago sativa. High number of total microorganisms, nitrogen fixers and phosphate solubilizers were observed in the rhizosphere of Medicago sativa and Secale cereale compared to bulk soils. Microbial counts were specially higher in treatments of NPK + FYM (farmyard manure) and NPK in Secale. Medicago had more P solubilizers in yearly addition of phosphatic fertilizers compared to three yearly treatment. During substrate utilization test (Biolog) maximum utilization was found for sugars followed by amino acids in Secale whereas in Medicago sugars were followed by carboxylic acids. [ABSTRACT FROM AUTHOR]