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Research Project

WpƂyw ekstraktów roƛlinnych na rozwój patogenicznch grzybów rodzaju Fusarium i ograniczenie syntezy mykotoksyn

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Publication

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

2024, Shehata, Mohamed G., Alsulami, Tawfiq, El-Aziz, Nourhan M. Abd, Abd-Rabou, Hagar S., Sohaimy, Sobhy A. El, Darwish, Amira M. G., Hoppe, Karolina, Ali, Hatem S., Badr, Ahmed Noah

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists’ preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.

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Publication

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

2023, Ibrahim, Rasha A., Abd El-Salam, Baraka A., Alsulami, Tawfiq, Ali, Hatem S., Hoppe, Karolina, Badr, Ahmed Noah

The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.

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Publication

Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control

2025, Badr, Ahmed Noah, Abdel-Razek, Adel G., Al-Amrousi, Eman F., Hoppe, Karolina, M. Hassanein, Minar M., Nashi, El-Shahat H. A., Mohamed, Salah A. A.

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Publication

Correction: Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control

2025, Badr, Ahmed Noah, Abdel-Razek, Adel G., Al‑Amrousi, Eman F., Hoppe, Karolina, Hassanein, Minar M. M., Nashi, El-Shahat H. A., Mohamed, Salah A. A.

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Publication

Observation of changes in Fusarium mycotoxin profiles in maize grain over the last decade in Poland

2024, Hoppe, Karolina, CheƂkowski, Jerzy, BƂaszczyk, Lidia, Bocianowski, Jan