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Showing 2 results for Skrzypczak


Volume 18, Issue 7 (Supplementary Issue - 2016)
Abstract

Field trials were conducted at the Experimental Station (Brody) belonging to Poznan University of Life Sciences (NE Poland). The purpose was to evaluate the impact of different tillage systems and white mustard cover crop on soil enzymatic activity and severity of plant infection by pathogenic fungi in spring wheat. A randomized complete block design was set up with four replicates per treatment (conventional and no-tillage with and without cover crop). The results demonstrated higher enzyme activity in the soil treated post wheat harvest with herbicide Glyphosate at the rate of 4.0 L ha-1, 360 g L-1 ai, [N-(phosphonomethyl) glycine] with adjuvant AS 500 SL 1.5 L ha-1 of the stubble, white mustard cover crop in direct sowing. Less activity was observed during spring time application of Glyphosate at the rate of 1.5 L ha-1+adjuvant AS 500 SL 1.5 L ha-1, followed by direct sowing of spring wheat. The main objective of this study was to evaluate the effects of tillage system and cover crop on soil dehydrogenase activity and plant health of spring wheat. Conducted investigation showed that there was no significant impact of the tillage system or left biomass on the eyespot (Oculimacula acuformis) and brown foot root (Fusarium sp.) diseases. Only with take-all (Gaumannomyces graminis var. tritici) there was significant impact of soil tillage system on the percentage of infected plants. During the tillering stage of the spring wheat significantly higher enzyme activities were observed on the treatment with cover crop and spring wheat cultivation in no tillage technology.

Volume 22, Issue 3 (4-2020)
Abstract

The presence of various biotypes of Lactobacillus helveticus seems to be related to the specificity of the ecosystem, which is one of the main determinants of the unique features of cheese produced in particular regions. So far, it has been proved that even biotypes isolated from the same niche differ significantly from each other and many features exhibited by these bacteria are strain-dependent. Therefore, the new strains of L. helveticus T104 and T105 (isolated from traditionally fermented Polish dairy product) were applied in the production of ripened cheeses due to their potential health-promoting properties. We determined changes in fat, fatty acids, protein, amino acids, and some physicochemical characteristics, e.g. antioxidant properties of the produced cheeses (in three stages of ripening). Tricine-SDS-PAGE and MALDI-TOF MS analysis showed some differences in protein and peptide profiles. Final products obtained using L. helveticus T105 exhibited the greatest amount of free amino acids, which are important precursor of cheese aroma and flavor. The research indicated that the tested strains could be applied in the manufacture of cheeses. Moreover, the cheese produced using the said strain exhibited the highest free radical scavenging capacity (88.89% after pre-ripening and 92.74% in the final products) even in comparison to the control cheese variant produced using the industrial L. helveticus strain. Obtained findings indicate that the tested strains exhibit technological and functional potential that provide a reference for further study and might contribute to the development of functional food products with novel, valuable characteristics.
 

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