1. Exploring innovative approaches in flavored ciders : physicochemical and antioxidative properties of cornelian cherry – apple ciderErika Jež, Marianna Mazur, Tatjana Radovanović Vukajlović, Mitja Martelanc, Bartłomiej Menażyk, Maja Pečarič, Jelena Topić, Melita Sternad Lemut, Guillaume Antalick, Branka Mozetič Vodopivec, Lorena Butinar, 2024, objavljeni povzetek znanstvenega prispevka na konferenci Ključne besede: Cornelian cherry, apple cider, antioxidative properties Objavljeno v RUNG: 27.11.2024; Ogledov: 184; Prenosov: 0 Povezava na datoteko Gradivo ima več datotek! Več... |
2. Iron phosphide precatalyst for electrocatalytic degradation of rhodamine B dye and removal of Escherichia coli from simulated wastewaterTakwa Chouki, Manel Machreki, Jelena Topić, Lorena Butinar, Plamen Stefanov, Erika Jež, Jack S. Summers, Matjaž Valant, Aaron Fait, Saim Emin, 2022, izvirni znanstveni članek Ključne besede: železov fosfat, elektrokataliza, rodamin Objavljeno v RUNG: 02.08.2022; Ogledov: 2362; Prenosov: 97 Povezava na celotno besedilo Gradivo ima več datotek! Več... |
3. Novel analytical approaches in quality and safety control in production of fermented beverages : dissertationJelena Topić, 2022, doktorska disertacija Opis: The exploitation of microorganisms for fermentation goes back centuries. Two types of fermentation are usually used in the winemaking process – alcoholic fermentation and malolactic fermentation. Nowadays, inoculated fermentations with the use of starter cultures are commonly used in order to produce wine with more consistent quality. However, wines can lack in flavour complexity, so scientists and the industry are constantly looking for new and improved starters that can be adapted to different types of wine.
In this work we focused on the development and implementation of novel analytical methods for wine quality control. In the course of method development native yeasts and lactic acid bacteria isolates were characterized for wine starter properties. We focused on the determination of biologically active compounds that determine wine quality and safety. Yeasts can influence wine colour through their adsorption capacity and synthesis of stable colour pigments pyranoanthocyanins and lactic acid bacteria can produce biogenic amines which can have adverse detrimental health effects on sensitive consumers when they are present in wines. Ključne besede: Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry, lactic acid bacteria, biogenic amines, thin layer chromatography, dissertations Objavljeno v RUNG: 18.02.2022; Ogledov: 3867; Prenosov: 157 Povezava na celotno besedilo Gradivo ima več datotek! Več... |
4. Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methodsJelena Topić, Lorena Butinar, Martina Bergant Marušič, Dorota Korte, Branka Mozetič Vodopivec, 2022, izvirni znanstveni članek Opis: Different analytical methods were tested and optimized for the determination of four biogenic amines (BA) histamine, putrescine, cadaverine and tyramine produced by grape-associated lactic acid bacteria (LAB). Autochthonous LAB were isolated from ‘Refošk’ grapes belonging to Slovenian-Italian Karst region as they represent a potential pool of beneficial LAB starter bacteria for improving the typicality and quality of wine. Six isolated strains were screened by multiplex PCR, of which four strains were positive for BA-forming genes (MKBT-49, MKBT-282, MKBT-568, MKBT-570). The production of BA was evaluated by thin-layer chromatography (TLC), high-performance liquid chromatography coupled to diode array detection (HPLC-DAD) and enzymatic method. The HPLC-DAD results showed that strain MKBT-49 (tyrdc+) had high tyramine production (386.6 ± 0.14 mg/L), which was confirmed by TLC. The ability to produce putrescine was confirmed in strain MKBT-282 by PCR, HPLC-DAD (16.4 ± 1.72 mg/L), and TLC. Histamine-producing ability was detected in strain MKBT-570, with a concentration below the limit of detection of the HPLC-DAD (<0.2 mg/L), while the other two methods were not sensitive enough for confirmation. This study shows that the production of BA can detected in native LAB and that relatively simple method such as TLC can be used effectively for the initial screening. Ključne besede: grapes, wine-like matrices, biogenic amines, autochthonous lactic acid bacteria, analytical methods Objavljeno v RUNG: 03.01.2022; Ogledov: 2614; Prenosov: 10 Povezava na celotno besedilo Gradivo ima več datotek! Več... |
5. The influence of selected indigenous yeasts on Pinot Noir wine colour propertiesJelena Topić, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetič Vodopivec, 2021, izvirni znanstveni članek Ključne besede: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory Objavljeno v RUNG: 07.07.2021; Ogledov: 3013; Prenosov: 0 Gradivo ima več datotek! Več... |
6. Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorantsJelena Topić, Natka Ćurko, Karin Kovačević Ganić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, izvirni znanstveni članek Ključne besede: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation Objavljeno v RUNG: 03.04.2020; Ogledov: 4785; Prenosov: 0 Gradivo ima več datotek! Več... |
7. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorptionJelena Topić, Lorena Butinar, Alen Albreht, Irena Vovk, Dorota Korte, Branka Mozetič Vodopivec, 2020, izvirni znanstveni članek Ključne besede: Non-Saccharomyces yeast, Hydroxycinnamate decarboxylase activity, Sequential fermentation, Vinylphenolic pyranoanthocyanins, Anthocyanin adsorption Objavljeno v RUNG: 23.01.2020; Ogledov: 4074; Prenosov: 0 Gradivo ima več datotek! Več... |
8. Occurence of biogenic amine - producing lactic acid bacteria in Refošk grape and wineJelena Topić Božič, Jan Reščič, Martina Bergant Marušič, Darja Lisjak, Branka Mozetič Vodopivec, Lorena Butinar, 2019, objavljeni povzetek znanstvenega prispevka na konferenci Opis: Lactic acid bacteria (LAB) are naturally present in grapes, musts and wines. During malolactic fermentation, besides the beneficial conversion of L-malic to L-lactic acid, LAB can form also other compounds like biogenic amines (BAs). BAs are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing BAs can lead to food poisoning such as histamine poisoning. Histamine, the most studied BA, is known to cause headaches, oedema, vomiting.
In the last years, BAs associated pathways have been described as strain dependent and not as species dependent. Because of the high variability of microorganisms to decarboxylase amino acids, the detection of bacteria that have the possibility to transform precursor amino acid into BAs is very important in order to estimate the risk of BAs accumulation in wines. Since in previous years during project AGROTUR I we detected the higher BA content in some wines, we decided to focus on the presence of BA-producing LAB in Refošk grapes and wines. Therefore, during AGROTUR II project LAB collection of autochthonous lactic acid bacteria was set-up by isolating LAB from Refošk grapes and wines, originated from the grape growing cross-border region Karst (Slovenia). Over 600 isolates were obtained using MRS medium with added cycloheximide and 2% tomato juice. In parallel, also selective enrichment was performed using MRS medium described above with additionally added 5% ethanol. BA-producing LAB were primarily detected in microtiter-plate format using the decarboxylase screening medium with added amino acids (histidine, lysine, ornithine or tyrosine), which enable us to identify histamine-, cadaverine-, ornithine and tyrosine-producing LAB. Selected representatives from each BA-producing LAB groups were further on confirmed with chromatographic analysis (HPLC) and molecular methods (multiplex PCR method). BA-producing LAB were in majority represented by thyramin-producers, thereafter followed cadaverine-producers, with putrescine and histamine producers being the least presented. This screening of the BA-producing LAB is also incorporated in our on-going accurate selection of LAB starters for potential production of Refošk wines. Ključne besede: biogenic amines, lactic acid bacteria, refošk, grape, wine Objavljeno v RUNG: 22.01.2020; Ogledov: 4204; Prenosov: 0 Gradivo ima več datotek! Več... |
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