Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result the production bioactive peptides. Proteolytic properties a selection lactic acid bacteria (LAB) previously isolated Croatia, including lactis strains, are described. All showed an Fmc+ phenotype that be associated with efficient growth milk. The significant caseinolytic ...

Analyses of spatial market integration contributes to the knowledge about efficiency and provides information policymakers, as markets competitiveness economic development. Although agri-food is widely discussed in literature, research on dairy sector relatively limited. This paper fulfils gap with an in-depth investigation milk product between two neighboring countries—Poland Czechia—using reg...

Mushrooms are a popular food because they an important source of essential amino acids, proteins and dietary fibers, but have great capacity to accumulate metals from substrate. Due this reason, the content 5 trace (Fe, Cr, Zn, Pb, Se) fruit bodies 21 fungi species originally found in Azdavay, Kastamonu Region, Turkey were analyzed by atomic absorption spectroscopy. The contents investigated mu...

Enzymatic hydrolysis of pre-treated wheat straw has been studied. Several additives have checked as potential improvers glucose yield in the enzymatic hydrolysis, trying to avoid cellulases inhibition by lignin a cause decrease saccharification rate lignocellulosic biomass. Non-ionic surfactants, such Tween 80 (poly(oxyethylene)20-sorbitan-monooleate) and polyethylene glycol-6000, proteins, bov...

The electrocoagulation (EC) process is an efficient and low-cost system for the purification of wastewater. aim this work was to investigate efficiency two types aluminum (Al) electrodes (Al alloy pure Al electrodes) treatment synthetic semi-skimmed milk Turbidity, chemical oxygen demand (COD), concentration species were monitored during experiments. effect various parameters, such as current d...

Separation of milk into well-defined fractions will lead to a more optimal use of milk components (milk fat, casein, serum proteins) and their functional properties. In principle, membrane separation technology is well capable of large-scale fractionation of milk. Membrane processes for the isolation of serum proteins from whey, and the reduction of bacteria and spores in skimmed milk have alre...

Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in production yoghurt. These substances, most which are chemically synthesized could be dangerous. The purpose this research is to assess physicochemical characteristics yogurt made from full cream milk, skimmed tiger nut milk. It also aimed estimate total aerobic plate count, coliform mold...