bluuebunny/crossref_metadata_2025 huggingface dataset:
The feasibility of pulsed light processing in the meat industry
Authors: Tomasevic I , Djekic I , Novaković S , Barba F , Lorenzo J M
Published: October 2019

Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.
Validation and application of a total dietary fiber determination method to meat products
Authors: Bajcic A , Petronijevic R B , Vranic D , Trbovic D , Betic N , Nikolic A , Milojevic L
Published: October 2019

This paper presents a modification of the reference method for the determination of dietary fiber in food, its validation using two quality control materials and application to meat products. Dietary fiber is a very important food ingredient with multiple positive effects in human nutrition. In recent decades, efforts have been made to enrich with fiber some foods that do not naturally contain fiber to a significant extent, such as meat products. Fiber content must be declared in accordance with legal regulations, and it is necessary to have reliable methods for determining their amount in food. The results obtained show the described modified and optimized method can be applied to meat products, with significant savings in the preparation time and consumption of reagents.
Packaging as a tool to improve the shelf life of poultry meat
Authors: Baltic T , Ciric J , Brankovic Lazic I , Ljubojevic Pelic D , Mitrovic R , Djordjevic V , Parunovic N
Published: October 2019

In this paper, recent findings about poultry meat spoilage and packaging systems are discussed. Poultry meat is widely consumed and its consumption has been growing for decades. Raw poultry meat is a highly perishable food with short-term shelf life, and thus, novel strategies for maintaining safety and quality must be applied to meet the demands of the modern consumer. The main cause of meat spoilage is bacterial growth and the goal of this paper is to highlight the importance of GHP (Good Hygiene Practice) in the chain of processing, packaging, storage, and distribution of poultry meat in order to avoid economic losses and meet consumer expectations.
Relationships between broiler final weights and microbiota of certain segments of the intestine
Authors: Baltic B M , Janjic J , Brankovic Lazic I , Mrdovic B , Ciric J , Markovic R , Mitrovic R
Published: October 2019

Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
Lactic acid bacteria isolated from sremska sausage using molecular methods
Authors: Borovic B , Velebit B , Veskovic S , Baltic T , Milijasevic M , Jankovic V , Vranic D
Published: October 2019

Sremska sausage is a traditionally fermented dry sausage, which is produced in northern Serbia (Vojvodina). It is made from pork with the addition of back fat and natural spices. The entire manufacturing process lasts for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during sausage fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identified by molecular methods. Ln. mesenteroides, Pediococcus pentosaceus and Lb. sakei are the predominant microorganisms in the sremska sausage studied.
Assessment of sensory and chemical parameters of tea sausage
Authors: Brankovic Lazic I , Lilic S , Jovanovic J , Raseta M , Mrdovic B , Trbovic D , Nastasijevic I
Published: October 2019

In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.
Protective effect of Gentiana lutea root and leaf extracts against heterocyclic aromatic amines IQ and PhIP produced in thermally processed meat
Authors: Cvetkovic S , Djukanovic S , Mitic-Culafic D , Nastasijevic B , Knezevic-Vukcevic J , Nikolic B
Published: October 2019

During high-temperature cooking of protein rich foods, especially meat and fish, heterocyclic aromatic amines can be formed. These amines are a class of potent mutagens that can cause alterations in the structure of DNA and chromosomes. In recent decades, research has been focused on investigating plants and their phytochemicals as potential antimutagens. The aim of this study was to examine the anti-genotoxic effect of methanolic root and leaf extracts of Gentiana lutea against the food mutagens 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) produced in thermally processed meat. To determine the protective potential of extracts, the alkaline comet assay was applied. The results obtained indicated strong anti-genotoxic effect of both extracts against the tested mutagens. The highest inhibition of IQ-induced genotoxicity was recorded for leaf extract (72%). Regarding PhiP, root extract achieved inhibition of 80% of DNA damage, so was more successful than leaf extract. The data obtained in this study stimulates further research of G. lutea extracts and its constituents as potential dietary supplements in improving human health.
Quality of meat products from the Serbian market in terms of protein content
Authors: Delic J , Peulic T , Ikonic P , Jokanovic M , Skaljac S , Ivic M , Mastilovic J
Published: October 2019

The quality of meat products on the market constantly comes into question. In Serbia, there remains some level of persistent distrust and suspicion regarding meat processors and meat quality. Protein quality, meaning protein content and percentage of collagen in total protein, is chemical quality parameter stipulated by regulation. Forty meat products from the Serbian retail market, of which 19 were declared, by Serbian regulation, as canned meat in pieces and 21 were declared as finely ground cooked sausages (emulsion-type, pasteurised hotdogs), were investigated. All hotdogs (100%) fulfilled the required protein quality criteria, while 36% of canned meat in pieces were not in accordance with the regulation regarding protein quality. The main reason for products not meeting the regulation was their high collagen levels. In total, 15% of the meat products studied did not meet legal protein requirements.
Eating habits of Serbian consumers regarding content of fat and salt in meat products
Authors: Djinovic-Stojanovic J , Ristic M , Troeger K
Published: October 2019

In recent years, there is an increasing interest in developing meat products with healthier attributes. Consumers’ behavior and expectations about sensory evaluation of traditional meat products is becoming less predictable. This paper reviews consumers’ perception and acceptance of selected meat products from Serbia regarding content of fat and salt. Chicken and beef salami were sensory evaluated by consumers (n=3291) between 2014-2018. Sensory evaluation of the products was conducted according to a modified version of a DLG-5-points-scheme. The questionnaire started with general questions on demographic information about the respondents. Consumers rated the taste as good, satisfactory or unsatisfactory; the salt content as balanced, not salty enough or too salty; and the fat content as sufficient or too fatty. This investigation shows that Serbian consumers have become more interested in meat products with lower salt and fat contents. Consumers’ trust and eating habits have changed over the years, and consequently, their acceptance of the products has also changed. Since consumer perceptions have a direct influence on meat industry profitability, the meat industry needs to know which attributes of meat products are considered important by consumers.
Fat replacement and PUFA enrichment challenges in fermented sausage production
Authors: Glisic M , Glisic M , Boskovic M , Baltic M Z , Trbovic D , Suvajdzic B , Vasilev D
Published: October 2019

Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages.
Chemical composition and fatty acid profile of the longissimus dorsi muscle in Simmental bulls
Authors: Lukic M , Trbovic D , Petronijevic R , Djordjevic V , Karan D , Babic Milijasevic J , Petrovic Z
Published: October 2019

The aim of this paper was to evaluate the carcass traits (live weight at slaughter, hot and cold carcass weights, dressing percentage, chilling loss), chemical composition and fatty acid profile of longissimus dorsi muscle (MLD) of Simmental bulls. The investigation was carried out on 10 Simmental bulls fattened in intensive conditions. The live, hot and cold carcass weights at slaughter were 597.9±29.53 kg, 326.9±17.06 kg and 319.4±16.64 kg, respectively. Dressing percentage was 54.6±1.17% and chilling loss was 2.3±0.26%. The mean muscle chemical composition was: dry matter 24.14 ±0.19%, water 75.86 ±0.59%, protein 20.78 ±0.30%, intramuscular fat 2.35 ±0.39%, ash 1.01±0.05%. High correlation was detected between live weight, hot carcass weight and cold carcass weight. The fatty acids of intramuscular fat consisted of 48.02±0.99%, 46.47±1.30% and 5.51±0.28% saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio was low (around 0.1), but the n-6/n-3 PUFA ratio was 4.24 and close to the recommended value. The level of MUFA correlated highly with the Δ9-desaturase (18) index (r=0.82 p<0.05) and oleic acid (C18:1n-9) (r=0.90 p<0.05), as did PUFA and linoleic acid (C18:2n-6) (r=0.96 p<0.05). Correlations (p<0.05), between major fatty acids, live weight and intramuscular fat were weak.
Antimicrobial effect of oregano-chitosan double coatings on Listeria monocytogenes in meat products
Authors: Mojsova S , Angelovski L , Jankuloski D , Simonovska J , Velickova E
Published: October 2019

The aim of this study was to investigate the effect of oregano and chitosan applied as edible coatings on the chemical and microbiological properties of different type of meat products. The main focus from the microbiological aspect was on Listeria monocytogenes as a pathogen that can survive for a long period on this type of product and, hence, present a risk for consumers. In vitro testing showed chemical quality after 7 and 14 days’ storage of the three types of products was stable. Promising results were obtained for the microbial analysis, whereby large reductions in L. monocytogenes numbers after 7 and 14 days’ storage at 4°C was measured in the coated products. The results indicated the chitosan and oregano combination can be an effective inhibitor of L. monocytogenes growth in chilled meat products.
Influence of different sources of fat on lipid index of muscle and fat tissue of pigs
Authors: Peric D , Janjic J , Markovic R , Sefer D , Popovic M , Baltic M Z , Laudanovic M
Published: October 2019

Of the total meat production in Serbia, pork makes up more than one half. This meat is often associated with cardiovascular diseases due to its high contents of fat and saturated fatty acids. The aim of this study was to determine the effect of various sources of fat in pig feeds on lipid indices of fat and muscle tissue of pigs from the point of view of consumer health needs. A total of 30 Yorkshire × Landrace crossbred pigs were divided into three experimental groups of 10 individuals and fed a complete finisher mixture for fattening pigs, with standard raw materials and chemical composition but with differing sources of fat. The results obtained show fat sources in pig feed significantly influenced the lipid indices, and the differences were more pronounced in fat than in muscle tissue of pigs.
Fast, simple and reliable triglyceride composition analysis of milk fat for discrimination of cheese origin and adulteration detection
Authors: Petronijevic R B , Trbovic D , Milicevic D
Published: October 2019

Optimization of a novel high performance liquid chromatography with refractive index detection method, together with accelerated solvent extraction for determining the triglyceride composition of lipids to enable rapid discrimination of goat and cow cheeses is presented. The method was applied to determine adulteration of goat and cow cheeses with vegetable oils/fats, to distinguish cheese analogues from natural cheeses, and to determine the amounts of palm fat added to cheese. Principal component analysis of triglycerides grouped by equivalent carbon number was used for confirmation of cheeses’ animal origins. A total of 130 cheeses or cheese analogues were included in this study. The method was calibrated in the range of 0 to 50 % palm fat in milk fat, with recovery values being from 46.50 % to 108.48 %. The content of palm fat found in adulterated cheese was from 10 to 16 %, and 5 to 10 % in cow and goat cheeses, respectively. Due to the rapidity of the method, employment of relatively inexpensive equipment and the reliability of the results, the method proved to be suitable for analytical laboratories that are required to process large numbers of cheese samples in a short time.
Changes in chemical attributes during ripening of traditional fermented sausage, “Pirot ironed”
Authors: Simunovic S , Djordjevic V , Bogdanovic S , Dimkic I , Stankovic S , Novakovic S , Tomasevic I
Published: October 2019

“Pirot ironed” is a traditional Serbian dry-fermented sausage manufactured in the south-east of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.
Colour characteristics of vacuum packed fermented sausage during storage
Authors: Skaljac S , Jokanovic M , Tomovic V , Ivic M , Sojic B , Ikonic P , Peulic T
Published: October 2019

The effect of vacuum packaging on colour (instrumental and sensory characteristics) of dry fermented sausage (Petrovská klobása) during storage period was examined. Sausages were dried under controlled conditions and stored unpacked (C) or packed under vacuum (V). The instrumental colour characteristics (CIE L*a*b* system: lightness – L*; redness – a*; yellowness – b*; hue angle – h and chroma – C*), sensory evaluation of colour, pH, water activity and moisture content were determined at the end of the drying period (day 0 of storage) and after 30 and 60 days of storage. Vacuum packed sausages had significantly (P<0.05) lower L* and a* on days 30 and 60 of storage compared with L* and a* values determined at day 0 of storage; however, other instrumental colour characteristics were not statistically different (P>0.05). Sausages packed under vacuum had significantly higher (P<0.05) a* value on day 30 of storage and significantly higher (P<0.05) L* value on day 60 of storage compared with unpacked sausages. Also, on both examined storage days, the colour of vacuum packed sausages was more acceptable sensorially than that of unpacked sausages. According to the results obtained in this study, vacuum packaging had a positive impact on colour characteristics (instrumental and sensory) of dry fermented sausages produced in controlled conditions.
Myofibrillar fragmentation in entire male, immunocastrated or surgically castrated pigs
Authors: Skrlep M , Poklukar K , Batorek Lukac N , Kress K , Candek-Potokar M
Published: October 2019

In order to better characterise differences in meat quality traits between the alternatives to surgical castration, myofibrillar fragment length was investigated in longissimus dorsi muscle of entire (n=12), immunocastrated (n=12) and surgically castrated (n=12) male pigs. Higher myofibrillar fragment length was observed in meat from entire pigs than in surgically castrated and immunocastrated male pigs after two days of post mortem storage (38% and 19%, respectively). There were no differences between the groups after 7 days of post mortem storage. Although this change in myofibrillar fragment length indicates a higher proteolytic potential of muscle from entire male pigs than the other pigs studied, it could not be associated with the meat quality traits of meat tenderness or water holding capacity, suggesting the importance of other influential factors over the proteolysis.
Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach
Authors: Tabak D , Abadi E , Serdaroglu M
Published: October 2019

Polyphosphates are known to increase both the amount of bound water and the strength of the meat particle-particle binding in processed meat products. However, several health risks related to dietary phosphate intake are driving the meat industry to improve product formulations (less phosphate) and to search for alternative phosphate replacers. The aim of this research was to investigate the effects of using eggshell powder as a phosphate replacer on some quality characteristics of chicken patties. Chicken patties were subjected to four treatments, as follows: control contained 0.5% sodium tripolyphosphate; 0.5% eggshell powder; 0.5% eggshell powder+0.25% pectin, and; 0.5% eggshell powder+0.25% carrageenan. Chemical composition, technological parameters and sensory properties were evaluated in all patties. Total moisture, protein, fat and ash in uncooked/cooked patties were in the range of 72.20-75.24%, 13.84-15.39%, 8.14-10.87% and 2.71-3.14%, and 68.59-72.33%, 15.11-18.12% and 8.36-10.99%, respectively. The patties with 0.5% eggshell powder+0.25% carrageenan had the highest water holding capacity and cooking efficiency percentage in relation to pH among the patties studied. The results show the combination of eggshell powder with pectin or carrageenan could be an alternative additive for phosphate-free meat products.
Profile of dry sausages traditionally prepared in Pirot, eastern Serbia
Authors: Tasic A , Mitrovic T , Nesic K , Pavlovic M , Kureljusic J
Published: October 2019

The aims of this study were to determine the nutritional composition (moisture, protein and total fat) of peglana sausages produced in eastern Serbia and to analyze the composition of fatty acids. Determination of fatty acid composition in the sausages was performed after ripening and after 20 days of storage. Also, a sample preparation method for fatty acid analysis after simultaneous microwave-assisted extraction-esterification was implemented and results were compared with conventional extraction. The results obtained show peglana sausages have high contents of proteins and saturated fatty acids, but no nitrite; the lack of nitrite makes these sausages a suitable product for consumers trying to avoid this additive. The good agreement between results provided by both fat extraction methods demonstrates the usefulness of both methods as routine methods for the treatment of meat samples prior to fatty acid analysis.
The influences of salt replacers on the antioxidative activity of pork
Authors: Tunieva E К , Kotenkova E A , Nasonova V V
Published: October 2019

Lowering salt intake is of great importance for reducing blood pressure and cardiovascular diseases. The aim of this research was to study the effects of salt replacers on the antioxidative activity of meat. The treatments were formulated with minced pork muscles that were salted with 2.0% salt (control) or different salt mixtures with reduced sodium content (composition 1 – 1.0 % NaCl + 1.2% KCl (experiment 1), composition 2 – 1.0% NaCl + 0.6% KCl + 0.8% CaCl2 (experiment 2)). After 24 hours of curing, the total antioxidative activity of the antioxidant enzymes was measured. The use of potassium chloride instead of half the sodium chloride did not lead to a significant change in the total antioxidative activity, nor in the activities of glutathione peroxidase and catalase; however, it induced a decrease in the activity of superoxide dismutase (p<0.05). Addition of composition 2 led to a reduction in the total antioxidative activity by 17.7%, and inhibited the activity of superoxide dismutase by 23.8% (p<0.05). The obtained results of the negative effect of the compositions of sodium, potassium and calcium salts suggest the need to develop approaches that allow inhibition of the oxidative changes in meat products with reduced sodium content.
Bacterial populations and volatile organic compounds associated with meat spoilage
Authors: Yushina Yu K , Bataeva D S , Zaiko E V , Machova A A , Velebit B
Published: October 2019

The aim of the study was to detect volatile organic compounds acting as markers of spoilage for raw chilled beef stored under vacuum at 4 °C for 15 days. We also determined the relationship of the volatile compounds with microbial and organoleptic properties associated with shelf life. Volatile organic compounds were analysed by multisensory analysis using an electronic nose sensor. Increasing aldehydes, ketones, and alcohols were measured in beef during the storage period. An increase in volatile chemical compounds during storage was correlated with an increased level of Lactobacillus, the predominant group of microorganisms on the beef at the end of the study. Maximum concentrations of volatile chemical compounds were determined at the end of the shelf life of the stored beef. Lactic acid bacteria were the main microorganisms that caused spoilage and are suitable for predicting the shelf life of raw chilled vacuum packaged beef using the electronic nose device at the threshold of 5.0-6.0 log CFU/g.
Expression and antibody preparation of Small Ubiquitin-like Modifier (SUMO) from Aspergillus flavus
Authors: Wu W Z , Ahmad S , Wang S , Zhang Y F , Yang H , Wang S H , Wang Y
Published: October 2019

Aspergillus flavus is a ubiquitous filamentous fungus, which contaminates crops, also causes severe disease in animals. The well conserved representative of the ubiquitin-like family SUMO (small ubiquitin-like modifier) is associated with the superfamily of ubiquitin-like polypeptides. In this study, the recombinant protein SUMO from A. flavus was cloned and expressed in E. coli BL21 (DE3). The protein was purified by nickel column affinity chromatography method and identified by mass spectrometry with molar mass was 10296 Da. The yield of recombinant protein was > 90% pure. The SUMO protein was immunized into BALB/c mice, and its potency was measured by western blot. The predicted superposition model of SUMO protein was analyzed by ITASEER server. These results indicated that SUMO proteins and its polyclonal antibody might provide scientific basis to study the SUMOylation in A. flavus.
Effects of rhus typhina and robinia pseudoacacia on physicochemical properties of saline soil in Dagang Area, Tianjin
Authors: Liu Y , Liu H Q , Liang F H , Shi Y Y , Liu X L
Published: October 2019

In order to explore the effect of using two different afforestation tree species to improve soil in coastal saline-alkali land, the method of combining field sampling and indoor analysis and test was adopted. The physical and chemical properties of soils planted with Rhus typhina and Robinia pseudoacacia forest were determined. The results showed that afforestation could improve soil structure, decrease soil bulk density and increase soil fertility. To reduce soil salinization, the soil physical and chemical indexes of Robinia pseudoacacia plantation were better than those of growing Rhus typhina forest, so the planting area of Robinia pseudoacacia plantation in Dagang area could be increased. Planting Rhus typhina forest could also improve the soil in this area, but its effect was lower than planting Robinia pseudoacacia plantation.
Effect of intercropping peonies under walnut trees for growth and development of roots in two kinds of soil
Authors: Xu R , Wang Z J , Luo Y , Zhang N , Liang C , Zhu G P
Published: October 2019

To increase the economic benefit and to reduce the cost at early stages of walnut (Juglans regia L.) cultivation, the interaction of roots between walnut cultivar Zhongsong No. 1 and peony (Paeonia ostii T. Hong & J. X. Zhang) was studied. The growth rhythm per year and the vertical and horizontal distribution of roots were measured. Statistically evaluated data for five consecutive years of study using a random sampling method at yellow-brown and red soil types were presented. The results showed that walnut had three root growth peaks per year, whereas peony had two peaks. At vertical distribution of roots, walnut was concentrated under 40 cm and peony under 20 cm of soil. At vertical distribution of roots, walnut was concentrated 40 -120 cm far from the tree, but peony was 20 -60 cm. We are confident that the root growth and development when intercropping of peony was carried out under walnut trees was alternating and the negative influence was low. So, the cultivation model of “intercropping peony under walnut trees” was suitable at the Luoyang area, Henan province, but the cultivation distance ought to be at 120 -180 cm.
The effect of salt stress on the growth of 3 species of Nitraria seedlings
Authors: Shi Y Y , Yang J H , Liu T , Zhang Z W , Mu K , Liang F H , Liu Y
Published: October 2019

In order to compare the salt tolerance of the three species of Nitraria, NaCl with different concentrations was used to stress the Nitraria seedlings. The results showed that salt treatment had different effects on the growth of Nitraria; The inhibiting effect of salt stress on the growth of plant height was in the order of Nitraria tangutorum Bobr>Nitraria roborowskii Kom>Nitraria sibirica Pall; Salt stress caused a rapid decrease in the number of leaves of Nitraria tangutorum Bobr and the number of leaves of Nitraria sibirica Pal rapidly decreased when the salt concentration was greater than 6%, while the relative number of leaves of Nitraria roborowskii Kom significantly decreased when the salt concentration was 15%; With the increase of salt concentration, the order of relative reduction of stem diameter was Nitraria tangutorum Bobr>Nitraria roborowskii Kom>Nitraria sibirica Pall; With the increase of salt concentration, the relative leaf area decreased significantly in the order of Nitraria tangutorum Bobr>Nitraria sibirica Pall>Nitraria roborowskii Kom; With the increase of salt concentration, there was no significant difference between the dry weight and fresh weight of Nitraria roborowskii Kom, but there were significant changes between Nitraria tangutorum Bobr and Nitraria sibirica Pal. According to the comprehensive membership function analysis, the salt tolerance of Nitraria roborowskii Kom was the best, followed by that of Nitraria sibirica Pal, and that of Nitraria tangutorum Bobr was the worst.
Simple, rapid and cost-effective DNA extraction method for high quality DNA suitable for PCR based downstream application in mungbean [Vigna radiata (L.) Wilczek]
Authors: Pookhamsak P , Pornbungkerd P , Tantasawat P A
Published: October 2019

Mungbean is a widely cultivated pulse crop. It is a source of high-quality protein for human consumption. Several new mungbean varieties have been developed employing molecular breeding tools. The quality and quantity of extracted DNA are very important for PCR amplification, particularly for the inter-simple sequence repeat-anchored resistance gene analog (ISSR-RGA) marker. In addition, reducing the time required for DNA extraction is essential in cases when large number of genotypes are analysed. Thus, the aim of this study was to compare eight combinations of two homogenization methods (manual grinding and Bullet blender® homogenizer) and four modified DNA extraction protocols. The effectiveness of DNA extraction for PCR amplification was evaluated using 3 PCR based markers, simple sequence repeat (SSR), ISSR and ISSR-RGA, on 6% polyacrylamide gel. Using homogenizer with modified protocol 2 (T6) resulted in a high DNA concentration (1032.60 ng/μl) and an A260/A280 ratio of 1.80, indicating high DNA purity. The PCR amplification of the resulting DNA with three types of molecular markers showed clear DNA bands, suggesting that DNA quality was appropriate for various molecular studies. In addition, homogenizers allowed processing of large number of samples in one go with minimal cost. These results suggest that this simple, rapid and cost-effective DNA extraction method is useful for marker-assisted breeding.
Development status and suggestions for e-commerce platform of traditional Chinese medicine in Henan Province
Authors: Zhao L N , Liu Q R , Wang Y S
Published: October 2019

With the further implementation of the "Internet plus" and "healthy China 2030" national strategy, the development environment of the Chinese herbal medicine industry has improved. In order to accurately understand the development situation of Henan Province's e-commerce platform of traditional Chinese medicine(TCM) and promote the development of the industry of TCM, this paper investigated the planting situation of TCM, the basic situation of Chinese medicinal farmers, the demand for technical services and the use of e-commerce platform of TCM in the main planting areas of Henan Province by means of on-site visits, questionnaires and expert interviews. The results showed that the development of E-commerce of TCM in Henan Province was still in the extensive stage, and the development of E-commerce was lagged behind.Therefore, this paper put forward that Henan Province's drug administration departments should actively promulgate supporting policies to establish a standardized and modern distribution system of TCM seamlessly joined by both producers and sellers, set up public trading platform and modern logistics distribution system of TCM E-commerce, and adopt the policy of assisting agriculture by science and technology to promote the communication between farmers and technical experts.
Two-step chemical mutagen treatment to convert Fuhua 12, a normal oleic Spanish peanut cultivar, into its high oleic version
Authors: Yu S T , Wang C T , Wang H , Yu G Q , Shi P X , Ren L , Yu H B , Du Z B
Published: October 2019

High oleic peanut food products have proved to have better keeping quality and several health benefits. Most of the high oleic acid peanut cultivars thus far released were bred through hybridization. Breeding through mutagenesis directly provides a possibility of keeping the main agronomic characteristics from the parental cultivars/lines unchanged in the new cultivars, which is of significance to their use in commercial production. The aim of the present study was to convert Fuhua 12, a normal oleic Spanish peanut cultivar, into a high oleic version through EMS (ethyl methane sulfonate) mutagenesis. The effect of the first round of EMS treatment of Fuhua 12 on oleic acid content was limited. However, after the second round of EMS treatment, we were able to identity a high oleic plant through near infrared spectroscopy (NIRS) and further studies by gas chromatography and sequence comparison of the mutated type and wild type FAD2A/FAD2B genes. The mutant had the same mutations in FAD2A and FAD2B as UF435. A G448A substitution in FAD2A and an A insertion (441_442insA) in FAD2B together contribute to the high oleic phenotype of the mutant. In this study, Fuhua 12 was successfully converted into a high oleic version without changing most of the agronomic characters, demonstrating the utility of a two-step chemical mutagen treatment protocol in inducing useful mutations in the cultivated peanut. The novel method may expedite genetics and breeding studies in the cultivated peanut, and is of reference to other polyploid plant species.
Cellulase activity of Bacillus velezensis isolated from soil in a dairy farm
Authors: Narkthewan P , Makkapan W
Published: October 2019

The aim of the present study was to isolate and screen cellulase producing bacteria from soils including characterizing the cellulase activity of the identified bacterial strain. Screening of the cellulase producing bacteria was performed on a carboxymethylcellulose (CMC) agar (pH 7.0) plate at 37°C for 3 days. Bacterial isolate, namely CC1-1, showed the highest cellulase activity on the CMC agar plate. Subsequently, it was identified as Bacillus velezensis based on 16S rDNA gene sequence analysis. Cellulase production was carried out under submerged fermentation. The maximum CMCase and FPase activity of 0.030 U/ml and 0.047 U/ml were obtained after 20 h and 32 h, respectively. The optimal pH and temperature of CMCase activity were 6.0 and 60°C, respectively. The cellulase activities were active in a broad pH and temperature range. The CMCase activity was stable at pH 6.0-7.0, 37°C for 120 min and the stability of CMCase was revealed at 50-60°C for 90 min with over 80% remaining activity. However, the optimum pH and temperature of FPase activity were 7.0 and 50°C, respectively. The FPase activity was stable at pH 6.0, 37°C for 90 min and its activity was stable at 60°C for 60 min with over 80% remaining activity. Due to its particular properties, cellulase-producing B. velezensis could be a potential candidate for the composting process.
Comparison of 2-acetyl-1-pyrroline production between Aspergillus awamori and Aspergillus oryzae
Authors: Wongsadee T , Vatanyoopaisarn S , Thumthanaruk B , Puttanlek C , Uttapap D , Rungsardthong V
Published: October 2019

2-Acetyl-1-pyrroline (ACPY) is a key flavor compound in fragrant rice and widely exploited in food flavoring. It is produced by various microorganisms. This study focused on ACPY production by two fungi (Aspergillus awamori and A. oryzae). The volatile compounds derived from mold cultivation in synthetic medium 18 were identified by Gas chromatograph-mass spectrometer (GC-MS). Seven volatile substances were detected in the liquid culture of A. awamori, i.e. ACPY, one ketone (1-hydroxy-2-propanone), two acids (acetic acid and 4-hydroxybutanoic acid), two alcohols (2,3-butanediol and 2,5-dimethyl-4-hydroxy-3(2H)-furanone) and one saponin glycoside (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one). Further, 12 volatile compounds were detected in A. oryzae : ACPY, four fatty acids (tetradecanoic acid, n-hexadecanoic acid, octadecanoic acid and oleic acid), one alcohol (1-butanol), two benzenes (ethylbenzene and benzene, 1,3-bis(1,1-dimethylethyl)), three alkanes (pentadecane, heptadecane and 5-methoxy-2,2,6-trimethyl-1-(3-methyl-buta-1,3-dienyl)-7-oxabicyclo[4.1.0] heptane) and one sesquiterpenes (1,6-dimethyl-4-(1-methylethyl)-naphthalene). Both A. awamori and A. oryzae produced the highest amount of ACPY in the stationary phase when cultivated for 72 and 80 h, with the product yield of 0.914 and 1.323 mg/L, respectively. The supplementation with spermidine and spermine resulted in a more than fivefold increase in ACPY production by A. awamori. However, the production of ACPY by A. oryzae was lower when supplemented with spermine or spermidine than without spermine or spermidine. This indicated that the intermediates involved in ACPY production were different between these two species of fungi.
On the loss regularity of water and fertilizer in sandy soil with abundance of underground water but lack of cultivated layer
Authors: Luo Y , Yue H F , Li S H , Yi H , Zhao J H , Wuyun T N , Li F D , Zhang N , Zhao H , Zhu G P
Published: October 2019

To explore the loss regularity of water and fertilizer in the ancient course of the Yellow River in cultivation of Chaenomeles sinensis and Prunus armeniaca × sibirica, three water management measures were employed: mulching with plastic films (Wmp), mulching with cornstalk (Wmc) and conventional management (Wck). Meanwhile, the effects of irrigation times, namely slow-release N, P and K fertilizer (NPK SRFs), compound N, P and K fertilizer (NPK CFs), urea fertilizer (Urea Fs), and unfertilized (Fck) were studied. Results showed that the soil water content was effectively increased using Wmp and Wmc, Wmp effectively extended the water retention time and soil temperature stability. After three irrigations, NPK SRFs, NPK CFs and Urea Fs were completely lost. The compound fertilizer had a significantly higher nutrient maintenance capacity than urea. Furthermore, the application of urea had to be balanced to avoid an excessive rise in soil pH. The growth of C. sinensis and P. armeniaca × sibirica was significantly better than traditional model. It is suggested to use crop straw to maintain water levels and improve soil organic matter, and replace urea by applying a compound fertilizer in the early and late growing season in sandy soil.
The use of Akwa-Biot-Norm biogenic feed additive in the cultivation of Lena sturgeon (Acipenser baeri, Brandt)
Authors: Semenov V G , Petryankin F P , Kosyaev N I , Nikitin D A , Toboev G M , Nikitina A P , Tikhonova G P
Published: October 2019

Growing fish in industrial conditions is accompanied by the pressure of various environmental factors on it. Any changes in the environment affect the physiological state and general resistance of the fish, resulting in reduced growth rates, resistance to adverse factors of different nature, and increased mortality. In such conditions, the issue of finding the means and methods of enhancing the protective functions of objects of breeding and cultivation is particularly relevant. Currently, the drugs that have pronounced biological activity are used to improve the functional state of the fish, as well as to increase the value of the artificial feed. In the conditions of the fish farm of LLC YUTAS of the Chuvash Republic, extensive production studies were conducted to assess the effectiveness of the use of nutrient feed additive Akwa-Biot-Norm to the Lena sturgeon, developed by scientists of the Chuvash State Agricultural Academy. Research results indicate that the use of nutrient feed additives in the technology of growing Lena sturgeon (Acipenser baeri, Brandt) has a positive effect on some fish-breeding indicators, such as growth rates and survival rates for fish, etc. Thus, the use of biogenic feed additives contributed to a significant increase in the overall weight gain of fish by 5.06% and safety by 2.6% for the period of the experiment (240 days). The results of hematological and immunological studies show a general improvement in the physiological state of the growing objects. The use of biogenic feed supplements had a positive effect on the number of erythrocytes and leukocytes, hemoglobin content, the ratio of lymphocytes and neutrophils and the concentration of total protein in blood serum. In fish, there was an increase in the level of hemoglobin in the blood, as well as an increase in the total protein content in the blood serum by 10.9% to the control indicator, which is a favorable prerequisite for optimizing metabolic processes and guaranteeing high nonspecific resistance. The application of nutrient feed additives has improved the resistance of fish to diseases associated with stress, such as saprolegnia. The conducted studies confirm the efficiency of application of nutrient feed additives Akwa-Biot-Norm for growth stimulation and disease prevention of fish due to the activation of nonspecific resistance of the organism in terms of the pressing environmental and technological stress factors.
Formation of elements of the harvesting structure of spring durum wheat in agroecological conditions of the Chuvash Republic
Authors: Lozhkin A G , Shashkarov L G , Eliseeva L V , Alexandrova A N
Published: October 2019

The article presents for the first time data on the productivity of varieties of spring durum wheat of different morphotypes under the conditions of the northern regions of the Chuvash Republic, in order to select the most promising of them and determine the possibilities of selective and technological adaptation in the region. The experiment involved 5 varieties of spring durum wheat: 1) Bezenchuk 200 (control), 2) Bezenchuk Niva, 3) Bezenchuk 205, 4) Bezenchuk 209 and5) Luch 25. The results of biometric and structural analysis of spring durum wheat plants on average for 2015-2017 found that the height of plants by varieties on average for three years ranged from 74.6 to 104.8 cm. Indicators of the best productive bushiness were noted for the variety Bezenchuk Niva and Bezenchuk 209. Weather conditions in 2015 and 2016 provided more favorable conditions for the formation of elements of the structure of the crop, in contrast to 2017, characterized by an abundance of precipitation and lower temperatures during the growing season. It was found that the number and weight of seeds in the head depending on the variety varied in proportion to the length of the head. The best indicators of the crop structure were found in the Bezenchuk 209 and Bezenchuk Niva varieties, where the number of seeds in the main spike was 21.8 - 22.9 and the mass of seeds in the spike- 1.0-1.1 g. The mass of 1000 seeds amounted to options from 42.32 to 53.3 grams. The Bezenchuk Niva and Luch 25 varieties significantly exceeded the control of this indicator by 8.9 and 10.8%, respectively. Accounting for biological yields revealed the advantage of the Bezenchuk Niva and Bezenchuk 209 varieties.
Evaluation of water spinach (Ipomoea aquatica) as forage substitution on in vitro gas production, digestibility, and kinetic fermentation
Authors: Hasanah H , Achmadi J , Pangestu E , Agus A
Published: October 2019

The aim of this study was to evaluate water spinach as forage substitution on in vitro gas production, digestibility and kinetics fermentation. The experiment was arranged in a completely randomized design with four treatments and five replications. The Treatments were: T1 = control of Pennisetum purpureum cv Mott grass + 0% of water spinach, T2 = + 20% of water spinach, T3: 40% of water spinach and T4: 60% of water spinach. Results showed that substitution of 20% Water Spinach as forage increased gas production after 48 h of incubation. There is no difference in the potential fraction degraded by the addition of a water spinach at the level of 20% compared to the control, although there is a decrease in the addition of 40 and 60% of the water spinach. Substitution of water spinach was not significant on kinetics fermentation of readily soluble fraction (a) and rate constant per hour of gas production (c). The substitution of 20% water spinach increased dry matter digestibility reaching 10% compared to control. The water spinach substitution increased organic matter digestibility (P<0.05). It is concluded that 20% of water spinach had the highest gas production and nutrient digestibility and thus, it can be used as forage alternative for ruminant.
Analysis of spatial-temporal evolution characteristics of abandoned cropland in Yunnan Province based on multitemporal MODIS global land cover product
Authors: Xiao W J , Wang J S , Liu Y C
Published: October 2019

With the outflow of rural labour forces, the abandonment of cropland is widespread, which seriously affects food security. Obtaining the spatial and temporal evolution characteristics of abandoned cropland is particularly important for formulating cultivated land protection policies and the land transfer measures. However, Yunnan province lacks the data sets of space-time distribution of abandoned land. In order to enrich the data of abandoned cropland in Yunnan province and grasp its spatial-temporal evolution characteristics to manage abandoned cropland more conveniently. Based on MODIS global land cover products and by applying the method of change detection, we have already obtained the dataset of the abandoned land in Yunnan province. Also, analysed the evolution characteristics with gravitational center computation. The result shows that the average abandoned cropland is 1284 km2 every year, among which 2003 witnessed the least abandoned cropland, which was 582.94 km2 and 2011 witnessed the most abandoned land, which was 1961.21 km2. It is found that the changes fluctuate obviously. The abandoned cropland is mainly distributed in the eastern plateau area of the study area. And the gravity of abandoned land shifted from Northwest Kunming to the border of Kunming city, Chuxiong and Yuxi city. But it located in Yuxi most years.