Agata Czyżowska | The University of Lodz (original) (raw)

Papers by Agata Czyżowska

Polish Journal of Food and Nutrition Sciences, Apr 18, 2024

Enzyme and Microbial Technology, 2015

Cell lysis induced by membrane-damaging detergent saponins from Quillaja saponaria.

Reference Module in Food Science, 2016

Meat Science, 2011

Twenty Brochothrix thermosphacta strains tested for biogenic amines (BAs) production, formed hist... more Twenty Brochothrix thermosphacta strains tested for biogenic amines (BAs) production, formed histamine (6.6-16.2 mg/kg) and tyramine (18.7-35.4 mg/kg) but neither putrescine nor cadaverine. Six of the twenty strains were also investigated in respect of their influence on the synthesis of BAs by Escherichia coli, Pseudomonas sp., Proteus mirabilis and Lactobacillus sakei. In pure culture Escherichia coli produced all of the studied amines (histamine, tyramine, putrescine and cadaverine) with a total concentration of 167.7 mg/kg, P. mirabilis produced a total of 56.7 mg/kg histamine, tyramine and cadaverine, while Lactobacillus sakei and Pseudomonas sp. produced histamine and tyramine, totaling 37.9 and 35.2 mg/kg respectively. All B. thermosphacta promoted cadaverine production by Escherichia coli which increased by 12-68%, and some of them contributed to the appearance of this amine among the metabolites of Pseudomonas. The presence of B. thermosphacta decreased the potential ability of P. mirabilis to produce BAs.

Agronomy

An increasing trend in protecting plants against phytopathogens is the replacement of chemical pe... more An increasing trend in protecting plants against phytopathogens is the replacement of chemical pesticides with environmentally acceptable biopreparations. This article focuses on the possible use of yeast Metschnikowia pulcherrima as a biocontrol agent against potato pathogens. The scope included an assessment of the antimicrobial activity of 10 M. pulcherrima isolates against 10 phytopathogens: Fusarium oxysporum, Fusarium sambucinum, Rhizoctonia solani, Alternaria solani, Alternaria, tenuissima, Alternaria alternata, Colletotrichum coccodes, Phoma exigua, Pectobacterium carotovorum, and Streptomyces scabiei, by the agar-well diffusion method. Pulcherrimin formation, enzymatic profiles detected by the API ZYM system, and metabolite formation evaluated by HPLC analysis were conducted for the most active M. pulcherrima isolates. Leucine arylamidase, valine arylamidase, α- and β-glucosidase, and esterases were the most noteworthy in the pattern of activity. In turn, ethanol, glycerol,...

BioMed Research International, 2016

The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigru... more The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrumL.) and bilberry (Vaccinium myrtillusL.) juices against bacterial strainsAsaia lannensisandAsaia bogorensisisolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in theV. myrtilluswere petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside, while inR. nigrumdelphinidin-3-rutinoside and cyanidin-3-rutinoside were detected. The LC-MS analysis showed presence of anthocyanins (delphinidin, cyanidin, petunidin, and malvidin derivatives), phenolic acids (chlorogenic and neochlorogenic acids), flavonols (quercetin-3-glucoside, quercetin-3-rutinoside), and flavanols (procyanidin B2 and procyani...

Polish Journal of Food and Nutrition Sciences

The study aimed at determining and comparing the levels of degradation products of nucleic acids ... more The study aimed at determining and comparing the levels of degradation products of nucleic acids and fermentation yield of apple wines fermented with stimulators obtained from sedimented wine yeast. It was demonstrated that increasing doses of yeast autolysate added to wine pitching resulted in an elevated concentration of purine bases (adenine and guanine), pyrimidine bases (thymine, cytosine, uracil), and uric acid. Compared to the control sample fermented only with diammonium phosphate, the samples fermented with autolysate applied at a dose of 4.5 g/L pitching (100 mg/L when converted into α-amino acid nitrogen) were characterised by twice as high concentrations of purine and pyrimidine bases and uric acid. The total content of those compounds did not exceed 11.4 mg/L of wine.

Journal of Food Protection, 2017

This study was conducted to investigate the antibacterial and antiadhesive activities of ethanol ... more This study was conducted to investigate the antibacterial and antiadhesive activities of ethanol extracts from five edible plant parts: cinnamon bark (Cinnamomum zeylanicum), licorice root (Glycyrrhiza radix), nettle leaves (Urtica dioica), green tea leaves (Camellia sinensis), and elderberry flowers (Sambucus nigra). The chemical constituents of the extracts were identified using high-performance liquid chromatography and liquid chromatography plus mass spectrometry. Six strains of Asaia lannensis and Asaia bogorensis bacteria isolated from spoiled commercial fruit-flavored noncarbonated mineral water were used. Bacterial adhesion to polystyrene as an attachment substrate in culture media supplemented with 10% plant extract was evaluated using luminometric measurement of the ATP extracted from adhered cells. The viability of the adhered and planktonic cells was assessed using the plate count method, and the relative adhesion coefficient was calculated. All tested crude extracts con...

Applied Sciences

Biological control offers an alternative to chemical pesticides, which are inconsistent with the ... more Biological control offers an alternative to chemical pesticides, which are inconsistent with the global trend of “going green”. Biological control includes various approaches, from natural predators to biologically produced molecules. This article focuses on the selection of lactic acid bacteria (LAB) as biological control agents against potato pathogens. The scope included evaluating the antimicrobial activity of 100 LAB strains against ten phytopatogens (Pectobacterium carotovorum, Streptomyces scabiei, Fusarium oxysporum, Fusarium sambucinum, Alternaria solani, Alternaria, tenuissima, Alternaria alternata, Phoma exigua, Rhizoctonia solani, Colletotrichum coccodes) by cross-streak plate method. HPLC determined the metabolic profiles for the most active LAB strains, and lactic acid, acetic acid, propionic acid and ethanol were found in the largest quantities. The strain Lactiplantibacillus plantarum KB2 LAB 03 was finally selected and cultured on supplemented acid whey. After the s...

Journal of Food Protection, 2015

The aim of the study was to evaluate the adhesion abilities of the acetic acid bacterium Asaia bo... more The aim of the study was to evaluate the adhesion abilities of the acetic acid bacterium Asaia bogorensis to glass and polystyrene in the presence of American cranberry (Vaccinium macrocarpon) juice. The strain of A. bogorensis used was isolated from spoiled commercial fruit-flavored drinking water. The cranberry juice was analyzed for polyphenols, organic acids, and carbohydrates using high-performance liquid chromatography and liquid chromatography–mass spectrometry techniques. The adhesive abilities of bacterial cells in culture medium supplemented with cranberry juice were determined using luminometry and microscopy. The viability of adhered and planktonic bacterial cells was determined by the plate count method, and the relative adhesion coefficient was calculated. This strain of A. bogorensis was characterized by strong adhesion properties that were dependent upon the type of surface. The highest level of cell adhesion was found on the polystyrene. However, in the presence of ...

Food Microbiology, 2012

The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Br... more The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

Consumer trends are changing due to the increasing awareness of the link between diet and health.... more Consumer trends are changing due to the increasing awareness of the link between diet and health. The largest segment of the functional food market comprises foods fortified with probiotics, prebiotics and synbiotics. Fruits already containing high levels of beneficial substances can be reinforced with probiotic bacteria that can bring about additional health promoting features. Cornelian cherry (Cornus mas L.) fruits are rich sources of polyphenols and iridoids, valuable for fresh consumption or processing. Unripe fruits is manufactured by Arboretum in Bolestraszyce as a traditional product. The aim of this work was to evaluate the probiotic strains in order to determine their potential in the development of new starter cultures for functional food – green fermented cornelian cherry

Food Microbiology, 2016

The objective of this study was to evaluate the possibility of using polyphenolic extracts from c... more The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.

Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while ... more Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. This fermented drink is produced in countries with a long tradition of drinking cider from the so-called cider varieties of apples. In our country, these varieties are rare. Therefore, the aim of this work is to check the suitability of selected domestic varieties of apples for cider production and evaluate the content of polyphenol compounds