Перегляд за Автор "Ilyeva, Olena"
Зараз показуємо 1 - 3 з 3
Результатів на сторінці
Налаштування сортування
Документ Bacillus cereus: характеристика, біологічна дія, особливості визначення в харчових продуктах(2017) Пилипенко, І. В.; Пилипенко, Л. М.; Ільєва, О. С.; Ямборко, Ганна Валентинівна; Свіржевський, О. М.; Pylypenko, Inna; Pylypenko, Liudmyla; Ilyeva, Olena; Yamborko, Hanna V.; Svirzhevskyy, O.; Пилипенко, И. В.; Пилипенко, Л. Н.; Ильева, Е. С.; Ямборко, Анна Валентиновна; Свиржевский, А. Н.Наведено характеристику, основні властивості, біологічну дію Bacillus cereus і перелік деяких харчових продуктів, які найчастіше можуть бути контаміновані цими мікроорганізмами. Охарактеризовано класичні та сучасні методи визначення Bacillus cereus. Наведено результати розробленого пріоритетного методу підготовки зразків харчової сировини і продуктів її переробки, що дозволяє визначити мікробіологічні забруднення без тривалого накопичення культур мікроорганізмів. Представлено результати прискореної індикації Bacillus cereus в харчовій рослинній сировині та продуктах її переробки. Методом полімеразної ланцюгової реакції (ПЛР) підтверджено групо-та видоспецифічність методу визначення Bacillus cereus.Документ Identification of bacillary microbial contaminants and food poisoning agents from Ukrainian plant raw materials and products(2017) Pylypenko, Inna; Pylypenko, Liudmyla; Yamborko, Hanna V.; Ilyeva, Olena; Kotlyar, Evgeniy; Babenko, Dmytro O.; Ямборко, Ганна Валентинівна; Ямборко, Анна Валентиновна; Пилипенко, Інна; Пилипенко, Людмила; Ільєва, Олена; Котляр, Євгеній; Бабенко, Дмитро ОлександровичIntroduction. The characteristics of biological contaminants occurring in plant food products, such as foodborne infections and poisonings, causative agents of spoilage, accelerated indication of potential danger to the consumer are of scientific and practical importance. Materials and methods. A row of widespread and industrially grown kinds of vegetables, fruits, berries and a number of canned and dried products and spices were investigated. Morphological, cultural and biochemical properties of the isolated cultures were studied by conventional methods. Polymerase chain reaction (PCR) was performed using groupspecific and species-specific primers to bacillary sequences with electrophoresis of PCR products in 1.5% agarose gel. Results and discussion.Bacillary microbial contaminants and potential causative agents of food poisoning and food spoilage, which are common in industrially processed types of vegetable raw materials (vegetables, fruits, berries and products of their processing) in Ukraine, have been investigated. The dominance of the subtilis-licheniformis morphotypes of the order Bacillales among the detected rod-shaped spore-forming microorganisms is a feature of the Ukrainian vegetative raw materials. The composition of microbiota of various types of vegetable raw materials and products of their processing were studied by the complex of their phenotypic and moleculargenetic properties. The long duration and potential inaccuracy of identification of aerobic and facultative-anaerobic spore-forming bacteria by the complex of their phenotypic properties has been showed. The method of preparation of food samples and PCR with group-specific and species-specific primers for speeding-up diagnostics of B. cereus, Paenibacillus polymyxa, P. macerans strains in samples have been tested. Contamination of samples of plant raw materials and products of their processing by epidemiologically significant microorganism B. cereus were examined, and showed levels from 16.7% in fresh fruits to 72.7% in spices from the total number of samples. Conclusions. The bacillary microbial contaminants were identified and a speeded up method of food samples preparation for PCR to detect regulated bacillary microorganisms that affect product safety was tested.Документ Safety and toxin-producing ability of bacillary microbiota of Ukrainian plant raw materials and products(2018) Pylypenko, Inna; Lopotan, I. V.; Yamborko, Hanna V.; Ilyeva, Olena; Pelykh, V. G.; Ямборко, Ганна Валентинівна; Ямборко, Анна ВалентиновнаThe distinction and identification of bacilli as the representatives of the plant raw material epiphytic microbiota is a necessary step for forecasting and ensuring the safety of plant products. It allows promptly adjusting their technological processing, which ensures the accordance of food products to the international standards. Standardized methods of diagnosing the safety of food and raw materials are classical methods of food microbiology, based on the phenotypic characteristics of microorganisms, which are time-taking and not always able to diagnose the microbial toxigenic properties [1]. The analytical information about the inaccuracy of the indication of bacillary food poisoning agents, the need for preventive analysis of risks associated with aerobic and facultative anaerobic spore forming microorganisms of Bacillales order results in the urgency of their detection by accelerated modern methods.