The aim of this study was to compare the nutritional and use value of berries grown in organic and conventional systems. The polyphenol content, fruit colour and firmness, and yeast, mould, and mycotoxin contents were assessed in blueberry fruit freshly harvested and stored for 8 weeks in controlled conditions (CA: CO2-12%; O2-1.5%, temperature 1.5 °C). The Shannon–Wiener diversity index was comparable in both systems and was lower for mould in organic fruit than in conventional fruit. Mycotoxins (deoxynivalenol, zearalenone) were found only in organic fruits. The optimal mineral content and pH of the soil allowed the cultivation of blueberry in accordance with organic standards. The storage of highbush blueberry fruit in CA cold storage for 8 weeks resulted in a slight deterioration in fruit quality and polyphenol content. The lower nutritional value of these fruits is compensated by the lack of pesticides and artificial fertilizers residues. The use of fungicides in conventional cultivation reduces the population of sensitive fungi and therefore reduces the contamination of fruits with mycotoxins.

The capability of environmental microorganisms to biodegrade simazine—an active substance of 2-chloro-s-triazine herbicides (pesticide waste since 2007)—was assessed. An enormous metabolic potential of microorganisms impels to explore the possibilities of using them as an alternative way for thermal and chemical methods of utilization. First, the biotope rich in microorganisms resistant to simazine was examined. Only the higher dose of simazine (100 mg/l) had an actual influence on quantity of bacteria and environmental fungi incubated on substrate with simazine. Most simazine-resistant bacteria populated activated sludge and biohumus (vermicompost); the biggest strain of resistant fungi was found in floral soil and risosphere soil of maize. Compost and biohumus were the sources of microorganisms which biodegraded simazine, though either of them was the dominant considering the quantity of simazine-resistant microorganisms. In both cases of periodic culture (microorganisms from biohumus and compost), nearly 100% of simazine (50 mg/l) was degraded (within 8 days). After the repeated enrichment culture with simazine, the rate of its degradation highly accelerated, and just after 24 h, the significant decrease of simazine (20% in compost and 80% in biohumus) was noted. Although a dozen attempts of isolating various strains responsible for biodegradation of simazine from compost and biohumus were performed, only the strain identified as Arthrobacter urefaciens (NC) was obtained, and it biodegraded simazine with almost 100% efficiency (within 4 days).

No abstract

Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1–10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.

New salts combining a benzalkonium cation and chiral amino acid anions were synthesized and characterized. The identification was performed by NMR spectroscopy. Properties such as temperature of phase transformation, specific rotation, thermal stability and surface activity and antimicrobial activity were determined and compared with that of benzalkonium chloride. Benzalkonium amino acids salts can be used as conditioners in cosmetics. It has been shown they have weak impact on symbiotic microorganisms which occupy a wide range of skin, and this confirms that they do not disturb the biological balance of human skin.