Wydanie 322(36)4 2015

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https://oa.zut.edu.pl/handle/20.500.12539/712

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Przeglądaj Wydanie 322(36)4 2015 wg Autor "Borkowski, Andrzej"

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  • Miniatura
    PozycjaOpen Access
    The Antibacterial Properties of Silage from Different Varieties of Sorghum
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Galbas, Mariola; Selwet, Marek; Borkowski, Andrzej; Cłapa, Tomasz; Porzucek, Filip; Skrzypczak, Witold; Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Poland; Department of General and Environmental Microbiology, Poznan University of Life Sciences, Poland; Faculty of Geology, University of Warsaw, Poland; Department of General and Environmental Microbiology, Poznan University of Life Sciences, Poland; Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Poland; Department of Soil and Plant Cultivation, Poznan University of Life Sciences, Poland
    Sorghum is a good silage material due to its good productivity, low buffer capacity and high content of soluble carbohydrates. The aim of the study was to examine the antagonistic properties of bacteria present in the silage prepared from different varieties of sorghum, against pathogenic enterobacteria. Potentially antibacterial microorganisms from the silages were investigated by means of the well method and by measuring the size of growth inhibition zones observed on bacterial lawns made from the Salmonella spp. and Shigella spp. genera and Escherichia coli species. The PCR method was used for qualitative detection of the DNA of antagonistic bacteria. Lactobacillus plantarum was the predominant species in the silage.
  • Miniatura
    PozycjaOpen Access
    The Effect of Chilling and Freezing of Poultry Meat in the Presence of Campylobacter Jejuni
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Selwet, Marek; Galbas, Mariola; Borkowski, Andrzej; Cłapa, Tomasz; Porzucek, Filip; Department of General and Environmental Microbiology, Poznań University of Life Sciences, Poland; Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Poland; Faculty of Geology, University of Warsaw, Poland; Department of General and Environmental Microbiology, Poznań University of Life Sciences, Poland; Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Poland
    Improperly stored poultry meat may be contaminated with bacteria of the Campylobacter spp. genus. Chilling and freezing meat may be one of the factors inhibiting the growth of these bacteria on meat products. The aim of this study was to check the influence of low temperatures 4°C and –18°C on the frequency of occurrence of these bacteria in poultry meat. Samples of poultry meat (n = 450) were collected at random from selected slaughterhouses. C. jejuni were identified using an API test and PCR reaction. Chilling was found to reduce the occurrence of C.jejuni in raw poultry meat by 90.3%. Freezing meat completely eliminated contamination with C. jejuni bacteria. To sum up, chilling meat does not guarantee total elimination of Campylobacter spp.