eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 5 16 article Rositsa Stefanova Denkova-Kostova 1 Bogdan Georgiev Goranov 2 Desislava Georgieva Teneva 3 Teodora Georgieva Tomova 2 Zapryana Rangelova Denkova 2 Vesela Shopska 4 Yana Mihaylova-Ivanova 5 Department of Biochemistry and Molecular Biology, University of Food Technologies, Plovdiv, Bulgaria Department of Microbiology, University of Food Technologies, Plovdiv, Bulgaria Laboratory of Biologically Active Substances – Plovdiv, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Plovdiv, Bulgaria Department of Wine and Brewing, University of Food Technologies, Plovdiv, Bulgaria Department of Food Technologies, Food Research and Development Institute, Plovdiv, Bulgaria Background. The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted fermentation is a method that simultaneously has a preservative effect on the food product and provides a model of its composition in order to ensure its functional and health properties. This double effect can be achieved by incorporating ingredients with proven preservative and functional effects into the food product, such as essential oils from various plant species and probiotic bacteria. The aim of the present research was to study the synergistic effect of selected probiotic lactic acid bacteria (LAB) and essential oils with high antimicrobial activity against pathogenic and spoilage microorganisms for the bio-preservation of chocolate mousse food emulsion. Materials and methods. The susceptibility of the selected probiotic strain Lactobacillus plantarum D2 to different concentrations of the selected lemon or grapefruit essential oil was examined using the disc-diffusion method. Nine chocolate mousse variants were prepared with the inclusion of free or immobilized cells of the probiotic strain L. plantarum D2 and/or lemon or grapefruit zest essential oils. The chocolate mousse variants were stored for 20 days in refrigerated conditions, and changes in the concentration of viable lactobacilli cells, the pH and the microbiological purity were monitored in accordance with standard requirements by taking samples on the 0th, 5th, 10th, 15th, and 20th days of storage. An organoleptic evaluation of the chocolate variants was performed on the 0th day. Results. Concentrations of up to 1% lemon or grapefruit essential oil did not affect the growth of the probiotic strain L. plantarum D2, which revealed opportunities for their joint application for the bio-preservation of food emulsions. The obtained chocolate mousse variants were characterized by preserved organoleptic characteristics and microbiological safety. Free or immobilized probiotic L. plantarum D2 cells applied alone or in combination with lemon or grapefruit essential oils provided bio-preservation of the food emulsions, maintaining a high concentration of viable cells (106–107 cfu/g) during storage under refrigerated conditions for 20 days. Conclusion. The combined application of free or immobilized probiotic LAB and lemon or grapefruit essential oils resulted in better bio-preservation results than in the use of probiotic LAB or essential oils alone, thus suggesting a synergistic effect between the two bio-preservative agents. Moreover, the obtained chocolate mousse emulsions can be classified as functional foods and the chocolate mousse food matrix can successfully be used as a vehicle for delivery of probiotic LAB to a wide range of food consumers. The obtained results and the developed successful bio-preservation strategy for the production of chocolate mousse food emulsions would provide grounds for the future selection of other probiotic lactobacilli strains, essential oils and synergistic combinations of them for the development of successful bio-preservation strategies for other types of food and beverage products. https://www.food.actapol.net/volume20/issue1/1_1_2021.pdf bio-preservation probiotic Lactobacillus plantarum essential oil synergistic combination eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 17 23 article Clara Raquel Espinoza 1 Carlos Alexander Jaime Ruiz 2 Omar Pablo Flores Ramos 3 Miguel Angel Quispe Solano 4 Greta Hinostroza QuiĂąonez 2 Nancy Elisa Saavedra Mallma 2 Centro de InvestigaciĂłn de Productos Naturales y Aplicaciones de la Universidad Nacional del Centro del PerĂş, Distrito de San JerĂłnimo de TunĂĄn – Huancayo – JunĂ­n, Peru Facultad de IngenierĂ­a en Industrias Alimentarias de la Universidad Nacional del Centro del PerĂş, Peru Facultad de Ingenieria MecĂĄnica de la Universidad Nacional del Centro del PerĂş, Peru EstaciĂłn Experimetal El Mantaro, Centro de InvestigaciĂłn de productos naturales de la Universidad Nacional del Centro del PerĂş, Jauja – Junin, Peru Background. Quinoa grain has a bitter tasting layer in the pericarp called saponin, a triterpenoid glycoside with industrial potential. Traditionally, quinoa saponins are extracted with a large amount of water, which is why ultrasound technology constitutes an emerging technological alternative which is considered efficient and profitable compared to traditional extraction methods. The objective of this research was to determine the amplitude, time, and concentration of ethanol that guarantee a higher content of saponin through extraction assisted by ultrasound. Materials and methods. To find the optimal extraction conditions, the response surface methodology was used using the Box Behnken design with 5 central points, taking as a response the content of saponins (expressed in oleanolic acid as it is the most abundant sapogenin). Results. According to the results obtained, the R2 values were in agreement with the adjusted R2, showing that the data fit the model well. The results showed that ethanol concentration has a significant effect (p < 0.05) on the saponin content in the extract. Optimization showed that the optimal extraction conditions were 70% ethanol, 59% amplitude and an exposure time of 12 min. These values were obtained experimentally to compare theoretical values and found residual error percentages less than 3%. The emulsifying activity was evaluated, reporting a value of 52,495 units of emulsion activity per milliliter (UAE/mL), and the foaming stability indicated that 87.54% of the initial foam was maintained after 5 min, indicating high stability. Conclusion. The parameters of ethanol concentration, amplitude and time were optimized in the extraction of saponins, assisted by ultrasound. Furthermore, the extract obtained had good foaming and emulsifying characteristics, suggesting its suitability for use in industry. https://www.food.actapol.net/volume20/issue1/2_1_2021.pdf sapogenin quinoa ultrasound extraction second order polynomial Box Behnken design eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 25 35 article Auelbek Iztayev 1 Talgat Kuralbekovich Kulazhanov 1 Madina Asatullaevna Yakiyayeva 1 Altynay Nasypkanovna Zhakatayeva 1 Torebek Abilbayevich Baibatyrov 2 Food Technology Research Institute, Almaty Technological University, Almaty, Kazakhstan Zhangir Khan West Kazakhstan Agrarian-Technical University, Uralsk, Kazakhstan Background. Sugar refineries cannot modernize the current processing technology and increase their capacity in proportion to the increasing harvest of raw beets. This entails an increase in the processing time. Sugar beets are not subject to long-term storage, and when they are stored in inappropriate conditions, root crops rot, resulting in sugar loss. The aim of this study is to increase the safety of beets during long-term storage before processing and to develop a device for its implementation which will lead to an improvement in the biological value of sugar beet root crops and an increase in the efficiency of technological processes. Materials and methods. The experiment used sugar beets from the Koksu sugar plant and was carried out by treating sugar beets with an ion-ozone mixture to increase their shelf life. The treatment was carried out in an ion-ozone installation. Physicochemical and microbiological analyses were carried out using several methods: chemical extraction, potentiometry and photocolorimetry. Results. The results of the study showed that when sugar beets were treated with ozone at a concentration of 0.5 g/m3 and 2 g/m3, the acidity decreased to 0.6 degrees, and the sugar content increased by 2.3% and 3.3%, respectively. When sugar beets were processed with an ozone concentration of 2 g/m3 and a molecular ion concentration of 1,000,000 units/cm3, a decrease in moisture was observed to 69%, the acidity decreased 2 times and the sugar content increased by 3%. When the beets were processed with an ozone concentration of 2 g/m3 and a molecular ion concentration of 1,000,000 units/cm3, a decrease in acidity was observed to 0.65–0.67 degrees, and the sugar content increased by 2–2.5%. Also, in all the above optimal processing conditions, a decrease in yeast growth was observed. Conclusions. As a result of the study, the following three optimal conditions were established for the processing of sugar beet root crops before storage: an ozone concentration of 0.5 g/m3 and 2 g/m3; an ozone concentration of 5 mg/m3 and molecular ions of 500,000 units/cm3; an ozone concentration of 2 g/m3 and molecular ions of 1,000,000 units/cm3. https://www.food.actapol.net/volume20/issue1/3_1_2021.pdf ion-ozone mixture ozone processing storage sugar beet eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 37 46 article Anna Nowak 1 Katarzyna Florkowska 1 Joanna Zielonka-Brzezicka 1 Wiktoria Duchnik 1 Anna Muzykiewicz 1 Adam Klimowicz 1 Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Poland Background. Extracts of milk thistle, particularly from seeds, are used as a valuable source of natural antioxidants in different industries, for example pharmaceutical and cosmetic. The leaves and flowers are also known to be a source of biologically active compounds, as well as those with an antioxidant capacity. The selection of the extraction parameters, such as type and concentration of extractant, and extraction time, have an impact on the antioxidant capacity of the obtained extracts. The aim of this study was to evaluate the antioxidant activities of extracts obtained using different parts of raw material. The impact of different parameters of extraction on antioxidant capacity was also assessed. Materials and methods. The seeds, flowers and leaves were extracted using a Soxhlet apparatus, ultrasound and shaking. 96% (v/v) and 70% (v/v) ethanol, concentrated methanol, acetone and petroleum ether were applied as solvents. The impact of the extraction time was also evaluated. The extracts were evaluated using DPPH, ABTS, FRAP and Folin-Ciocalteu techniques. Results. The obtained extracts, except for the samples in petroleum ether, showed the antioxidant capacity. Soxhlet extraction, especially that which uses ethanol, methanol and acetone, seems to be a valuable extraction method. Conclusion. To sum up, many factors could affect the antioxidant capacity and the total polyphenol content of Silybum marianum L. extracts. The solvent and an appropriately selected extraction method seem to be important factors in the effective isolation of active substances and could lead to the more effective application of this valuable plant material in different industries. https://www.food.actapol.net/volume20/issue1/4_1_2021.pdf milk thistle antioxidant capacity ultrasound-assisted extraction Soxhlet apparatus shaking eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 47 54 article Aleksandra Bykowska-Derda 1 Rachel Darr 2 Magdalena Czlapka-Matyasik 1 Peter Horvath 3 Institute of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Kinesiology Faculty, Saginaw Valley State University, USA Department of Exercise and Nutrition Sciences, The State University of New York, USA Background. During competition season, races and games can be scheduled multiple times a week or even within 24 hours. This may interfere with macronutrient periodization, carbohydrate loading regimen, hydration status and nutrition. Most of the studies investigating the influence of diet on performance do not take into consideration that an athlete may need to perform closely spaced, repeated events. The study tested whether the fat-adaptation diet would improve performance on the consecutive day of interval exercise. Methods. Nine healthy, male amateur athletes were randomly assigned to two diets in a single-blinded, crossover study. The fat-adaptation diet consisted of the first five days high-fat diet (2.62 g/kg/d carbohydrates, 2.23 g/kg/d fat). The day six and seven of the fat-adaptation diet consisted of 5.42 g/kg/d carbohydrates. The balanced carbohydrate diet consisted of a seven-day protocol involving consumption of 5.33 g/kg/d. On day seven of each diet protocol, subjects performed an interval treadmill test dependent on exhaustion. Blood glucose and lactate were measured before and immediately after exercise. The identical treadmill test was performed once again after 24 hours on the day eight of each diet. Results. There was a significant decrease in the total distance to exhaustion after the fat-adaptation diet (11.2 ±0.6 km vs 10.9 ±0.8 km), p < 0.05 with lactate being lower after exercise on the second day (6.2 ±0.8 mM) compared to the first day (7.4 ±0.9 mM). Glucose was elevated after exercise except on the second test day on the fat-adaptation diet (5.3 ±0.3 mmol/L). Conclusions. Athletes perform better on the balanced carbohydrate diet than short fat-adaptation diet on the consecutive day of interval test. https://www.food.actapol.net/volume20/issue1/5_1_2021.pdf human nutrition exercise performance fat adaptation carbohydrate macronutrients eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 55 66 article Lai Fa Tan 1 Elaine Elaine 1 Liew Phing Pui 2 Kar Lin Nyam 1 Yus Aniza Yusof 3 4 Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia Department of Food Science with Nutrition, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia Background. Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. Materials and methods. 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). Results. With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. Conclusion. This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined. https://www.food.actapol.net/volume20/issue1/6_1_2021.pdf chitosan edible film Chrysanthemum morifolium Staphylococcus aureus eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 67 78 article Yahia Ibrahem Sallam 1 Ekarm Abd El-Salam Abd El-Salam 1 Ahmed Gomaa Abaza 1 Food Science Department, Faculty of Agriculture, Cairo University, Egypt Background. The total annual amounts of food loss and waste represent approximately 30% of all food supplied for human consumption. Reducing this loss and waste is a challenge and valorizing this reduction requires more effort. The present study aimed to investigate the feasibility of replacing wheat flour (WF) with different levels of green pea waste flour (GPWF) to produce pound cake. Materials and methods. To prepare GPWF, green pea waste was dried at 65°C; the dried samples were pulverized and sieved through 50 mesh sieves. Six cake samples were prepared, wherein wheat flour was replaced with GPWF at the following levels: 0 (control), 10, 20, 30, 40 and 50%. Sensory evaluation was performed to determine the acceptability of various cake samples. Based on the results of the sensory evaluation, the acceptable replacement levels were determined and the effects of the GPWF-WF replacement level (10–30%) on the rheological behavior of cake batters and the quality characteristics of baked cakes were evaluated. Results. Cake samples incorporating GPWF at levels higher than 30% significantly (p < 0.05) exhibited the lowest scores for all organoleptic characteristics compared to other samples. The storage modulus (G′) and loss modulus (G″) of all cake batters involving GPWF were higher than those of the control cake batter and they were found to be less dependent on frequency. Increasing the GPWF-WF replacement level significantly (p < 0.05) decreased cake volume, springiness, and cohesiveness; however, cake density and hardness significantly (p < 0.05) increased. The lightness (L*) and yellowness (b*) of the cake crust and crumb significantly decreased with an increase in the replacement ratio, while the highest impacts on the crumb color in terms of greenness (a*) were noted when GPWF were used at all the studied replacement levels. Conclusion. High quality cakes could be obtained at GPWF-WF replacement ratios up to 20%, as they had sensorial, textural and appearance characteristics close to that of the control cake samples. https://www.food.actapol.net/volume20/issue1/7_1_2021.pdf green pea waste flour pound cake sensory evaluation rheological properties quality properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 79 92 article Joana Gomes 1 Carmo Serrano 2 Conceição Oliveira 3 Ana Dias 3 Margarida MoldĂŁo 1 LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal Instituto Nacional de Investigação AgrĂĄria e VeterinĂĄria, I.P. LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal Centro de QuĂ­mica Estrutural, Instituto Superior TĂŠcnico, Universidade de Lisboa, Universidade de Lisboa, Portugal Background. Strawberry by-products were explored as sources of anthocyanins for the extraction of natural colorants in the development of new value-added products for the food industry. For this purpose, the stability of strawberry anthocyanin extracts was evaluated for color and total anthocyanin content. The anthocyanins were encapsulated with inulin to protect them from processing at high temperatures and exposure to light. Microcapsules were obtained by two drying processes (spray and freeze drying) in order to study their use as coloring ingredients for their use in the food industry. Materials and methods. Thermal (using the response surface methodology – RSM) and light stability tests were performed, simulating long-term processing and food storage. Antioxidant activity, total anthocyanin content and color analysis were quantified using several methods, and the microcapsules were characterized using scanning electron microscopy. Anthocyanins and their derivatives were identified by high resolution mass spectrometry. Results. The strawberry extracts showed high antioxidant capacity and total anthocyanin content. The RSM of the thermal stability test showed that temperature is the variable with the most significant effect on color stability and total anthocyanin content. The anthocyanins showed more stability at 50°C/60 min, 57°C/102 min, 93°C/18 min and with up to 8 days of light. Microencapsulation of the strawberry extracts with inulin obtained by spray and freeze drying improved the stability of anthocyanins. The spray drying process can offer better applications for the food industry due to the more regular shape of the microcapsules, which supports the potential use of strawberry by-products as coloring ingredients for application in the food industry. Conclusion. This study can serve as a technical reference for the development of anthocyanin microcapsules with inulin from strawberry by-products obtained by spray drying, resulting in stable natural colorants to be used as ingredients in the food industry. https://www.food.actapol.net/volume20/issue1/8_1_2021.pdf antocyanins encapsulation inulin thermal and light stability spray and freeze drying eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 93 102 article Kleydiane B. Dias 1 Nayra M. L. Oliveira 1 Bruno S. A. F. Brasil 2 Erika C. Vieira-Almeida 3 FabrĂ­cio C. Paula-Elias 1 Alex F. Almeida 4 Federal University of Tocantins, Brazil Brazilian Agricultural Research Corporation, EMBRAPA Agroenergia BrasĂ­lia, Distrito Federal, Brazil University of Gurupi, Tocantins, Brazil Bioprocess Enginnering and Biotechnology, Federal University of Tocantins, Gurupi, Brazil Background. Omega fatty acids are a family of polyunsaturated fats associated with several health benefits. Lipases are enzymes with potential application in several food processes such as flavor and aroma, surfactants and formulations for the dairy and bakery industries. In this study, single cell oil and lipase production by Candida viswanathii CCR8137 were evaluated simultaneously from renewable carbon sources under nitrogen limitation. Materials and methods. Enzyme and single cell oil were obtained in submerged cultivations supplemented with triolein, tributyrin, corn oil, sunflower oil, canola oil and olive oil. The effects of glucose on lipid accumulation, fatty acid profile, enzyme production and cell morphology were also evaluated. Results. The highest lipid accumulation (44.5%, w/w) was obtained from triolein, whereas olive oil was the best inducer of lipase synthesis (26.8 U/mL). Nitrogen limiting cultivations were a key parameter for an organic source which showed higher lipid accumulation and enzyme production than the tested inorganic nitrogen source. Glucose was a poor inducer of lipase synthesis, though increased values of lipid accumulation were observed from this carbon source with a maximum of 63.1% (w/w). The fatty acid profile of lipids produced by C. viswanathii CCR8137 showed a high content of omega-9 fatty acid (C18:1 n-9). The addition of glucose to the culture media resulted in the synthesis of essential fatty acids: vaccenic, linolenic and eicosadienoic acids. Conclusion. Therefore, C. viswanathii CCR8137 strain can be considered as an oleaginous yeast able to accumulate high concentrations of intracellular lipids, which are potential additives for food industry applications as well as being able to simultaneously synthesize high yields of lipase. https://www.food.actapol.net/volume20/issue1/9_1_2021.pdf single cell oil essential fatty acids unsaturated fatty acids Candida viswanathii lipase eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 103 112 article Marcus Antonio da Silva Santos 1 Paulo Victor Lima Ribeiro 2 Cleudiane Pereira Andrade 1 Ana Rita Gaia Machado 3 Patrick Gomes de Souza 4 Larissa de Souza Kirsch 1 School of Health Sciences, Amazonas State University – UEA, Manaus, Amazonas, Brazil Upper Normal School, Amazonas State University – UEA, Manaus, Amazonas, Brazil FAMETRO University Center – Metropolitan Teaching Institute, Manaus, Amazonas, Brazil Professional brewer, Manaus, Amazonas, Brazil Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5oBrix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion. It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit. https://www.food.actapol.net/volume20/issue1/10_1_2021.pdf fermentation alcoholic beverage soursop eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-03-30 20 1 113 120 article Alicja DĹ‚ubaĹ‚a 1 ElĹźbieta BogusĹ‚awska-WÄ…s 1 ElĹźbieta Daczkowska-Kozon 1 Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology Szczecin, Poland Background. In times when there is a growing interest in ready-to-eat food (RTEF), the presence of potentially pathogenic bacteria, including the toxigenic psychrotolerant bacilli from the B. cereus group, on this type of carrier may pose a real threat to the health of consumers. A significant part of RTEF is represented by vegetable products and food products made with them. The increased production of convenience foods has resulted in their international turnover growing. When coupled with a rising percentage of persons from risk groups (YOPI), including the elderly or immunocompromised, this may mean increased health risks posed by the so-called “novel pathogens”, like the toxigenic psychrotolerant B. cereus sensu lato. Materials and methods. Food samples were analyzed for the presence and count of putative B. cereus according to the Polish Standard PN-EN ISO 7932:2005. All genetic analyses were conducted using a qualitative real-time PCR. Results. The presence of B. cereus sensu lato was confirmed in 130 out of the 192 samples of convenience foods, at contamination levels ranging from 1.65 to 3.32 log CFU/g. Among the strains confirmed to belong to the B. cereus group, 23 were identified as emetic B. cereus. The analysis of each strain’s ability to grow at temp. 4–10°C demonstrated that 4.9% and 12.7% of the isolates were able to grow at 4°C and 6°C, respectively. In turn, 15.2% were able to grow at 8°C, and 36.3% at 10°C. None of the psychrotrophic strains possessed genes typical of B. weihenstephanensis. The group of psychrotrophic B. cereus included potentially toxigenic strains being carriers of genes that determine the synthesis of the following toxins: NHE, HBL, CytK, and cereulide. Some of them were potent enough to produce more than one toxin. Conclusions. The analyses conducted in this study demonstrate that the psychrotolerant strains of B. cereus (including the toxigenic ones) are frequent microbiological contaminants of RTEF products offered in retail. The presence of emetic strains from the B. cereus group, which are able to grow in a wide range of temperatures and produce enterotoxins and enzymes with the characteristics of toxins, in ready-to-eat foods may pose a real threat to consumer health. https://www.food.actapol.net/volume20/issue1/11_1_2021.pdf ready-to-eat food psychrotolerant bacilli emetic strains enterotoxins