László Varga

7201656377

Publications - 38

Effect of Fermented Feed on Growth Performance and Gut Health of Broilers: A Review

Tamás Tóth Balázs Ásványi Zoltán Hatvan Jim Kioko Katu László Varga

Publication Name: Animals

Publication Date: 2025-07-01

Volume: 15

Issue: 13

Page Range: Unknown

Description:

The fermented feed used in broiler production has gained significant attention for its potential to improve growth performance, enhance gut health, and modulate gut microbiota. This review synthesized findings on the effects of both solid and liquid fermented feed in broilers. Fermentation processes enhance nutrient bioavailability; reduce anti-nutritional factors; and generate beneficial metabolites, such as short-chain fatty acids, which contribute to gut health. Incorporating fermented feed in broiler diets has been shown to improve weight gain, the feed conversion ratio, and nutrient absorption by promoting favorable gut morphology changes, including an increased villus height and villus height-to-crypt depth ratios. Additionally, fermented feed fosters a beneficial microbial environment by increasing lactic acid bacteria populations while reducing pathogenic microbes. Fermentation also modulates gut immunity by regulating cytokine production and stimulating immune cell activity. However, challenges such as inconsistent effects on feed intake and growth during the early production stages underscore the need for optimizing fermentation protocols tailored to broiler production systems. Although the implementation of liquid fermented feed presents logistical challenges, research suggests it can significantly improve feed digestibility. Advances in precision fermentation techniques and multi-strain inoculant use hold promise for further improving fermented feed efficacy. Future research should focus on assessing the long-term impacts, economic viability, and environmental sustainability of fermented feed in commercial poultry systems. Overall, fermented feed offers a promising strategy to enhance productivity and sustainability in broiler farming while reducing the reliance on conventional feed additives. This review reflects the body of knowledge at the time of writing.

Open Access: Yes

DOI: 10.3390/ani15131957

Nutritional and functional aspects of European cereal-based fermented foods and beverages

Tolulope Joshua Ashaolu Babett Greff László Varga

Publication Name: Food Research International

Publication Date: 2025-05-01

Volume: 209

Issue: Unknown

Page Range: Unknown

Description:

European cereal-based fermented foods (ECBFFs) and alcoholic beverages have been fundamental components of regional diets for centuries, providing unique flavor profiles, essential nutrients, and a diverse array of health benefits. These foods, which encompass breads, beverages, and porridges, derive their functional and culinary properties from the activity of lactic acid bacteria and yeasts. This review examines the nutritional and functional characteristics of ECBFFs, with a focus on their microbial composition and fermentation processes. It highlights various ECBFFs and alcoholic beverages, including conventional and sourdough breads, tarhana, boza, kvass, and beers examining their health-promoting properties and potential for commercial expansion. Key findings from the literature show that certain ECBFFs are abundant in prebiotics and probiotics, primarily due to the fermentation processes involving lactic acid bacteria and yeasts. These microorganisms generate bioactive compounds such as organic acids, bacteriocins, and phenolic compounds, which exhibit antimicrobial, antioxidant, and anti-inflammatory activities. ECBFFs can also enhance digestibility, improve mineral bioavailability, and support gut health, thereby promoting overall well-being. From a commercial perspective, products like Yosa and Proviva demonstrate the feasibility of developing innovative ECBFFs that align with contemporary dietary preferences. The future of ECBFFs is promising, offering extensive opportunities for research, innovation, and large-scale commercialization to meet the increasing consumer demand for functional, plant-based foods.

Open Access: Yes

DOI: 10.1016/j.foodres.2025.116221

Advantages of Corrosion-Resistant Overlay Welding on Steel S355J2N

F. Tancsics Nikoletta Légmán H. Hargitai László Varga

Publication Name: Applied Sciences Switzerland

Publication Date: 2025-04-01

Volume: 15

Issue: 7

Page Range: Unknown

Description:

In this paper, the effects of overlay welding of S355J2N steel were studied. We examined how the technological advantages of overlay welding can be taken into account to improve the service lifetime and applicability of components made from traditional S355J2N structural steel during the planning step. Increasing the service life of structures exposed to environmental influences is essential, especially on surfaces exposed to abrasive and chemical corrosion. The direct aim of the investigation was to present a comprehensive picture of technological advantages of the corrosion-resistant overlay welding on steel S355J2N. We mainly analysed experiments with powder-coated wire electrodes which are based on protective gas and robot technology usage. With various mechanical tests, we searched for the minimum number of layers that provides sufficient protection against corrosion. The aim of this paper is to present achieved results during development of a welding technology of a reliably functioning product with increased corrosion resistance.

Open Access: Yes

DOI: 10.3390/app15073832

Enhancing the Nutritional Quality of Low-Grade Poultry Feed Ingredients Through Fermentation: A Review

Tamás Tóth Jim Kioko Katu László Varga

Publication Name: Agriculture Switzerland

Publication Date: 2025-03-01

Volume: 15

Issue: 5

Page Range: Unknown

Description:

Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving as primary ingredients. However, increasing costs and competition for these grains have driven interest in low-grade and unconventional feed ingredients, including by-products like rapeseed meal and cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, and reduced nutrient bioavailability. Fermentation has emerged as a promising strategy to address these limitations, enhancing digestibility, palatability, and antioxidant properties while degrading harmful compounds such as tannins, trypsin inhibitors, and free gossypol. Solid- and liquid-state fermentation techniques utilize microbial inoculants, including lactobacilli and Bacillus species, to enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined with pretreatments like enzymatic hydrolysis, fermentation significantly improves the nutritional quality of feed ingredients while reducing costs without compromising poultry health or performance. This review examines the mechanisms, benefits, and challenges of fermentation techniques in poultry feed production, underscoring the importance of further research to optimize fermentation parameters, identify novel microbial strains, and ensure scalability and safety in industrial applications.

Open Access: Yes

DOI: 10.3390/agriculture15050476

The structure–function relationships and techno-functions of β-conglycinin

Tolulope Joshua Ashaolu Babett Greff László Varga

Publication Name: Food Chemistry

Publication Date: 2025-01-01

Volume: 462

Issue: Unknown

Page Range: Unknown

Description:

β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an important source of essential amino acids and high-quality nutrition. However, the digestibility and nutritional value of β-CG are key factors affecting the nutritional profile of soy-based foods. The heterotrimeric, secondary, and quaternary structures of β-CG, particularly the spatial arrangement of its α, α’, and β subunits, influence its functional properties. Considering these aspects, β-CG emerges as a significant protein with diverse applications in the food and health sectors. Therefore, this review explores β-CG's composition, structure, function, health implications, and industrial uses. Salient discussions are presented on its molecular structure, nutrition, digestibility, allergenicity, and techno-functions including emulsification, solubility, gelling, and structure–function complexities. Overall, the multifaceted potential of β-CG in the healthcare sector and the food industry is evident.

Open Access: Yes

DOI: 10.1016/j.foodchem.2024.140950

Action and immunomodulatory mechanisms, formulations, and safety concerns of probiotics

Tolulope Joshua Ashaolu Babett Greff László Varga

Publication Name: Bioscience of Microbiota Food and Health

Publication Date: 2025-01-01

Volume: 44

Issue: 1

Page Range: 4-15

Description:

The global probiotics market has been continuously growing, driven by consumer demand for immune-enhancing functional foods, dietary supplements, and natural therapeutics for gastrointestinal and gut function-mediated diseases. Probiotic microorganisms represent a diverse group of strains with complex but generalized mechanistic patterns. This review describes the various immunomodulatory mechanisms by which probiotics exert their effects, including the competitive exclusion of pathogenic microbes, production of antimicrobial substances, modulation of the immune system, and improvement of gut barrier function. In addition, the various formulations and methods of delivery of probiotics and the safety concerns associated with these products are also discussed.

Open Access: Yes

DOI: 10.12938/BMFH.2024-006

Bioactive Potential of Actinobacteria Strains Isolated from the Rhizosphere of Lavender, Lemon Balm, and Oregano

Balázs Ásványi E. Lakatos Babett Greff András Sáhó Viktor Karikás László Varga

Publication Name: Agriculture Switzerland

Publication Date: 2024-10-01

Volume: 14

Issue: 10

Page Range: Unknown

Description:

The objective of this study was to isolate and characterize actinobacteria from the rhizosphere of medicinal and aromatic plants, specifically lavender (Lavandula angustifolia Mill.), lemon balm (Melissa officinalis L.), and oregano (Origanum vulgare L.). Rhizospheric soil samples revealed a high abundance of culturable actinobacteria (6.97–7.23 log10 CFU/g). Six isolates were selected for their promising enzymatic activities (lignin peroxidase, carboxymethyl cellulase) and antimicrobial properties. Isolates M345 and M162 exhibited the highest cellulase activity indices (3.19 ± 0.71 and 2.54 ± 0.22, respectively), with five isolates producing lignin peroxidase. These actinobacteria also demonstrated plant growth-promoting traits such as phosphate solubilization and nitrogen fixation, along with strong antimicrobial activity against Gram-negative bacteria and phytopathogenic fungi. Additionally, they significantly enhanced maize seed germination, increasing the vigor index from 4283.33 ± 1264.37 to 6248.28 ± 1661.94 compared to that of the control. These results indicate that the isolated actinobacteria strains hold potential as microbial inoculants for sustainable agriculture, contributing to soil health, plant growth, and pathogen management.

Open Access: Yes

DOI: 10.3390/agriculture14101758

Environmental Impact of the Hungarian Swine Sector during the PRRS Eradication Program with Full Herd Replacement (2014–2022)

István Szabó László Búza Szabó István László Gombos Veronika Szűr-Gombos László Varga

Publication Name: Animals

Publication Date: 2024-10-01

Volume: 14

Issue: 20

Page Range: Unknown

Description:

The Porcine Reproductive and Respiratory Syndrome (PRRS) eradication program in Hungary, implemented between 2014 and 2022, utilized complete herd replacement and the introduction of high-performance breeds to enhance production efficiency and environmental sustainability in the swine sector. As a result, the sow population was reduced by 26.2% while maintaining nearly the same number of slaughter pigs. This led to significant reductions in ammonia emissions (−145,857 kg), slurry production (−153,879 m3), nitrogen emissions (−1,409,951 kg), and overall greenhouse gas emissions (91,768,362 kg CO2eq). Additionally, the feed and water consumption were substantially decreased by 53,237,805 kg and 292,978,094 L, respectively, further lowering the sector’s environmental footprint. The study demonstrates the effectiveness of customized eradication strategies and advanced breeding practices in reducing the environmental impact of animal husbandry. These findings underscore the necessity for ongoing collaboration among scientists, policymakers, and industry stakeholders to develop and implement sustainable livestock production methods. The Hungarian experience provides valuable insights into how targeted interventions can simultaneously improve production outcomes and reduce the environmental burden in the swine industry.

Open Access: Yes

DOI: 10.3390/ani14202924

The fermentability of agricultural raw materials by probiotic bacterial strains

Balázs Ásványi Székelyhidi Rita Zoltán Hatvan László Varga

Publication Name: Bio Web of Conferences

Publication Date: 2024-08-23

Volume: 125

Issue: Unknown

Page Range: Unknown

Description:

The objective of this study was to evaluate the fermentability of various agricultural raw materials using a novel Liquid State Fermentation (LSF) technique. The formulations were based on protein-rich plant ingredients, such as sunflower, wheat, and rapeseed, addressing the persistent issue of byproducts in the food industry by seeking alternative utilization methods. While the LSF method has been used in pork production, it remains a new technology in the poultry sector. Distiller’s Dried Grains with Solubles (DDGS) and Corn-Gluten Feed (CGF) were chosen based on previous experiments. These mixtures were enhanced by inoculation with various bacterial strains to produce fermented feeds with probiotic properties. The bacteria played a crucial role in the entire fermentation process. The starters included a commercial culture and fresh sweet whey of a semi-hard cheese. Additionally, selected bacterial strains were used based on previous research and literature data. Solaris model bioreactor system were utilized to produce the fermented feeds. This approach aims to promote a healthier gastrointestinal system in farm animals, protecting them against pathogenic bacteria. The fermentation process was designed to generate beneficial molecules such as enzymes, organic acids, and bacteriocins, further supporting the health benefits of the final product. This is significant because such feed can reduce the need for antibiotics in farm animal breeding, aligning with the EU’s stance on minimizing antibiotic usage. Throughout our research, we meticulously monitored the fermentation process, gathering data for a comprehensive comparison. Our analysis focused on changes in pH, the microbiological and hygienic properties of the feed, and the production of organic acids in the fermenting mixtures. The results consistently showed a decrease in pH values after 24 h of fermentation. DDGS with selected strains exhibited the highest LAB counts at 9.89 log10 CFU/cm3, whereas the combination of CGF and whey produced the highest lactic acid concentration at 28.86 mg/ml. These promising results warrant further investigation through animal trials.

Open Access: Yes

DOI: 10.1051/bioconf/202412503006

The structure–activity relationship of marine peptides: a review

Zoltán Molnár Tolulope Joshua Ashaolu Babett Greff Bang Phuong Pham László Varga

Publication Name: International Journal of Food Science and Technology

Publication Date: 2024-07-01

Volume: 59

Issue: 7

Page Range: 4437-4445

Description:

Oceans cover over 70% of the Earth's surface and provide home to structurally diverse marine organisms. These creatures contribute to more than half of the biodiversity of the world and produce several bioactive molecules, including peptides. In the past years, scientific research has been focused on the compositions, sequences and structural features of marine-derived peptides. Based on their amino acid sequences, they have demonstrated a wide range of biological functions, including antithrombotic, antihypertensive, anticancer, antioxidant, antimicrobial, antiageing, anti-inflammatory, immunomodulatory and other multifunctional activities that are based on their structure, hydrophobicity, binding affinity, charge and other factors. This review focuses on novel techniques used to produce marine peptides and explores the structure–function relationships of these peptides derived from representative phyla, namely Cnidaria, Annelida, Mollusca, Arthropoda, Chordata, Echinodermata and Porifera. Furthermore, notable considerations regarding the structure–function basis of marine peptide applications are discussed.

Open Access: Yes

DOI: 10.1111/ijfs.17248

Effect of Simulated Transport Conditions on Microbiological Properties of Bottled Natural Mineral Water

Balázs Ásványi E. Lakatos Péter Böröcz Renáta Tihanyi-Kovács F. Bánáti László Varga

Publication Name: Water Switzerland

Publication Date: 2023-05-01

Volume: 15

Issue: 9

Page Range: Unknown

Description:

Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding demonstrates that the microbiome composition of the water source and the interaction between microbes influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome.

Open Access: Yes

DOI: 10.3390/w15091757

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

E. Lakatos Babett Greff András Sáhó László Varga

Publication Name: Plants

Publication Date: 2023-02-01

Volume: 12

Issue: 4

Page Range: Unknown

Description:

Soil-borne phytopathogens can have detrimental effects on both cereal and horticultural crops resulting in serious losses worldwide. Due to their high efficiency and easy applicability, synthetic pesticides are still the primary choice in modern plant disease control systems, but stringent regulations and increasing environmental concerns make the search for sustainable alternatives more pressing than ever. In addition to the incorporation of botanicals into agricultural practices, the diversification of cropping systems with aromatic and medicinal plants is also an effective tool to control plant diseases through providing nutrients and shaping soil microbial communities. However, these techniques are not universally accepted and may negatively affect soil fertility if their application is not thoroughly controlled. Because the biocontrol potential of aromatic and medicinal plants has been extensively examined over the past decades, the present study aims to overview the recent literature concerning the biopesticide effect of secondary metabolites derived from aromatic and medicinal plants on important soil-borne plant pathogens including bacteria, fungi, and nematodes. Most of the investigated herbs belong to the family of Lamiaceae (e.g., Origanum spp., Salvia spp., Thymus spp., Mentha spp., etc.) and have been associated with potent antimicrobial activity, primarily due to their chemical constituents. The most frequently tested organisms include fungi, such as Rhizoctonia spp., Fusarium spp., and Phytophthora spp., which may be highly persistent in soil. Despite the intense research efforts dedicated to the development of plant-based pesticides, only a few species of aromatic herbs are utilized for the production of commercial formulations due to inconsistent efficiency, lack of field verification, costs, and prolonged authorization requirements. However, recycling the wastes from aromatic and medicinal plant-utilizing industries may offer an economically feasible way to improve soil health and reduce environmental burdens at the same time. Overall, this review provides comprehensive knowledge on the efficiency of aromatic herb-based plant protection techniques, and it also highlights the importance of exploiting the residues generated by aromatic plant-utilizing sectors as part of agro-industrial processes.

Open Access: Yes

DOI: 10.3390/plants12040706

Tejsavbaktérium-izolátumok egyes probiotikus tulajdonságainak in vitro vizsgálata

Judit Süle Zoltán Hatvan Z. Kerényi László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2023-01-01

Volume: 69

Issue: 1

Page Range: 4337-4349

Description:

No description provided

Open Access: Yes

DOI: 10.52091/EVIK-2023/1-2-HUN

In vitro evaluation of certain probiotic properties of lactic acid bacteria isolates

Judit Süle Zoltán Hatvan Z. Kerényi László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2023-01-01

Volume: 69

Issue: 1

Page Range: 4350-4363

Description:

Bacteria carrying genes responsible for antibiotic resistance cannot be used in food production. For this reason, exploring the antibiotic resistance profile of probiotic candidates and the antimicrobial substances they produce are essential for probiotic strain selection. The aim of this study was to develop and evaluate additional elements of a complex in vitro test system for rapid and efficient selection of a large number of putative probiotic isolates. In a previous work, we had tested bacterial strains (n=217) isolated from Transylvanian raw sheep milk, cultured sheep milk, and sheep cheese samples and we reduced the sample number to a total of six Gram-positive, non-hemolytic, catalase-negative, well-aggregating, good acid and bile acid tolerating strains. In this research, we investigated the antibiotic resistance and antimicrobial production capacity of the pre-selected strains (n=6). The antimicrobial activity of the isolates was determined by the agar well diffusion assay. Strains E15, E66, E173, E198, and E216 were found to inhibit the growth of both Salmonella Enteridis ATCC 13076 and the control strain (i.e., Lactobacillus acidophilus ATCC 4356). Antibiotic resistance tests were performed by the agar disk diffusion method. All six isolates belonging to the species of Levilactobacillus brevis and Lactiplantibacillus plantarum were found to be resistant to several antibiotics and, therefore, cannot be used for the manufacture of commercial probiotic products. In conclusion, our in vitro test system proved to be capable of effectively screening out unsafe isolates.

Open Access: Yes

DOI: 10.52091/EVIK-2023/1-2-ENG

In vitro tesztrendszer alkalmazása probiotikus baktériumtörzsek szelektálására

Judit Süle Zoltán Hatvan Z. Kerényi László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2022-06-30

Volume: 68

Issue: 2

Page Range: 3904-3915

Description:

No description provided

Open Access: Yes

DOI: 10.52091/EVIK-2022/2-4-ENG

Influence of microbial inoculants on co-composting of lignocellulosic crop residues with farm animal manure: A review

E. Lakatos Ágnes Nagy Babett Greff Jenő Szigeti László Varga

Publication Name: Journal of Environmental Management

Publication Date: 2022-01-15

Volume: 302

Issue: Unknown

Page Range: Unknown

Description:

The rapidly developing agro-industry generates huge amounts of lignocellulosic crop residues and animal manure worldwide. Although co-composting represents a promising and cost-effective method to treat various agricultural wastes simultaneously, poor composting efficiency prolongs total completion time and deteriorates the quality of the final product. However, supplementation of the feedstock with beneficial microorganisms can mitigate these negative effects by facilitating the decomposition of recalcitrant materials, enhancing microbial enzyme activity, and promoting maturation and humus formation during the composting process. Nevertheless, the influence of microbial inoculation may vary greatly depending on certain factors, such as start-up parameters, structure of the feedstock, time of inoculation, and composition of the microbial cultures used. The purpose of this contribution is to review recent developments in co-composting procedures involving different lignocellulosic crop residues and farm animal manure combined with microbial inoculation strategies. To evaluate the effectiveness of microbial additives, the results reported in a large number of peer-reviewed articles were compared in terms of composting process parameters (i.e., temperature, microbial activity, total organic carbon and nitrogen contents, decomposition rate of lignocellulose fractions, etc.) and compost characteristics (humification, C/N ratio, macronutrient content, and germination index). Most studies confirmed that the use of microbial amendments in the co-composting process is an efficient way to facilitate biodegradation and improve the sustainable management of agricultural wastes. Overall, this review paper provides insights into various inoculation techniques, identifies the limitations and current challenges of co-composting, especially with microbial inoculation, and recommends areas for further research in this field.

Open Access: Yes

DOI: 10.1016/j.jenvman.2021.114088

Effect of fermented liquid feeds on production parameters and gut microbiota composition of weaned piglets and growing pigs

Tóth Tamás Alpár Botond László Varga

Publication Name: Magyar Allatorvosok Lapja

Publication Date: 2022-01-01

Volume: 144

Issue: 8

Page Range: 463-472

Description:

In their review, the authors present the results of research evaluating the effect of fermented liquid feed on the performance and digestive health of weaned piglets and fattening pigs. Based on the available literature, it is advisable to carry out controlled fermentation instead of spontaneous fermentation, because by inoculating the feed / raw materials with specific lactic acid bacteria, the fermentation process goes in the right direction, lower pH values can be achieved within the same timeframe, which all help to control the acid-sensitive pathogenic microbes. The fermentation of only certain raw materials, as opposed to a complete diet, has the advantage of better controllability, and the incorporation of these fermented end products into final diets provides farms with increased flexibility. During fermentation, the particle size of the feed / raw materials and the levels of antinutritive substances are reduced, thereby increasing their digestibility. Feeding studies have shown that improvement in nutrient utilization is primarily due to better bioavailability of nutrients, as opposed to increased feed intake. Several works have demon-strated that fermented liquid feeds significantly reduce the pH of gastric juice, Salmonella spp. levels and the chance of developing diarrhoea caused by coliforms in piglets. Fermented feeds support gut health, thus also playing an immunomod-ulatory role. Taking all this into account, the authors believe that fermented liquid feeds in nutrition of pigs may be an effective alternative after the antibiotic reduction provisions come into force in the European Union in 2022.

Open Access: Yes

DOI: DOI not available

A rapid and efficient DNA isolation method for qPCR-based detection of pathogenic and spoilage bacteria in milk

Balázs Ásványi K. Szenthe István Gyurján Barbara Bánkuti Bettina Pancza Zsófia Sipos-Kozma Miklós Szathmáry Zoltán Tudós F. Bánáti Susan Szathmary László Stipkovits László Varga

Publication Name: Food Control

Publication Date: 2021-12-01

Volume: 130

Issue: Unknown

Page Range: Unknown

Description:

The objective of this study was to find an efficient, rapid, simple, and cost-effective method of pretreating raw milk samples to produce PCR-ready DNA for subsequent microbial detection using the strains of eight bacterial species. A total of 17 in-house protocols and three commercial kits were evaluated in three steps from scientific, practical, and economic perspectives. The results showed that an in-house procedure involving Triton X-100-based pretreatment and an inhibitor removal resin was superior to all other methods tested in terms of DNA yield, sensitivity, ease of sample handling, time efficiency, and cost per sample. Overall, this simplified preanalytical protocol was shown to have a great potential for use in rapid detection of dairy-related bacterial species, thereby enabling early intervention in the food chain and thus reducing the risk of negative economic and health outcomes.

Open Access: Yes

DOI: 10.1016/j.foodcont.2021.108236

Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk

E. Korcz Z. Kerényi László Varga

Publication Name: Lwt

Publication Date: 2021-08-01

Volume: 148

Issue: Unknown

Page Range: Unknown

Description:

The main objective of this study was to establish a correlation between total bacterial count (TBC) and exopolysaccharide (EPS) production in a specific Streptococcus thermophilus strain. TBC was determined based on real-time quantitative polymerase chain reaction (qPCR) standard curves of S. thermophilus T9 cultured in reconstituted skim milk. EPS yields were measured following isolation and purification steps using a dextran standard curve. The relationship between TBC of and EPS production by S. thermophilus T9 was analyzed alongside these standard curves. The results showed that EPS yield reached 36.6 ± 0.8 mg L−1 following 6 h of incubation. Over the same period, the streptococcal counts measured by qPCR increased from 4.71 ± 0.15 to 7.52 ± 0.09 log10 TBC mL−1. Overall, EPS biosynthesis has been shown to be a growth-related trait in S. thermophilus T9 (R2 = 0.991). In conclusion, the monitoring of TBC may provide an insight into the mechanism of EPS production and, therefore, its use can be recommended for this purpose and for EPS quantification. To our knowledge, this is the first research that has associated qPCR-based TBC with EPS yield in S. thermophilus.

Open Access: Yes

DOI: 10.1016/j.lwt.2021.111775

Effect of bacterial inoculation on co-composting of lavender (Lavandula angustifolia Mill.) waste and cattle manure

E. Lakatos Ágnes Nagy Babett Greff András Sáhó Jenő Szigeti László Varga

Publication Name: 3 Biotech

Publication Date: 2021-06-01

Volume: 11

Issue: 6

Page Range: Unknown

Description:

The primary purpose of this study was to investigate the influence of Cellulomonas flavigena and Streptomyces viridosporus, as a bacterial inoculant, on the compostability of post-extraction lavender waste. The major physicochemical, microbiological, and biological properties of the composting materials were monitored for 161 days. The technology developed was shown to improve the compostability of recalcitrant herbal residues. The use of lavender waste beneficially affected the composting process by extending the thermophilic phase, accelerating the degradation of organic matter, and elevating the viable counts of useful microorganisms; however, adverse effects were also observed, including an increased carbon-to-nitrogen ratio (19.05) and a decreased germination index (93.4%). Bacterial inoculation was found to preserve the nitrogen content (2.50%) and improve the efficiency of biodegradation. The Salmonella- and Escherichia coli-free final composting products were mature, stable, and ready for soil application. To the authors’ knowledge, no previous research has investigated the compostability of lavender waste. Likewise, this is the first study that has used strains of C. flavigena and S. viridosporus in combination to facilitate a composting process.

Open Access: Yes

DOI: 10.1007/s13205-021-02860-2

Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry

M. Kacaniova Ferenc Peles Andualem Tonamo István Komlósi László Varga

Publication Name: Acta Alimentaria

Publication Date: 2021-06-01

Volume: 50

Issue: 3

Page Range: 210-218

Description:

The objective of this study was to use matrix-assisted laser desorption ionisation–time of flight mass spectrometry (MALDI-TOF MS) for the identification of ovine-associated staphylococci. Presumptive Staphylococcus isolates were recovered from ovine udder surface (US), individual raw milk, bulk tank milk, and cheese samples and were characterised by conventional phenotypic methods. A total of 69 bacterial isolates were further confirmed by MALDI-TOF MS. Forty-two (60.9%) of 69 isolates were successfully identified on genus and species level. Two thirds (n 5 28) of the 42 identified isolates were shown to be Staphylococcus spp. These 28 staphylococcal isolates formed two clusters, one consisting of 22 Staphylococcus aureus strains and the other composed of 6 non-aureus staphylococci, including S. simulans (n 5 3), S. auricularis, S. equorum, and S. haemolyticus. MALDI-TOF MS has proven to be a reliable tool for the identification of staphylococci from raw sheep’s milk, especially bulk tank milk; however, currently it appears to be less useful for the identification of bacterial isolates originating from ovine US samples. This is the first study to evaluate the applicability of MALDI-TOF MS for identification of Staphylococcus spp. in ovine raw milk, cheese, and US samples in Hungary.

Open Access: Yes

DOI: 10.1556/066.2020.00246

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

E. Korcz László Varga

Publication Name: Trends in Food Science and Technology

Publication Date: 2021-04-01

Volume: 110

Issue: Unknown

Page Range: 375-384

Description:

Background: The growing consumer demand for foods that do not contain artificial additives and are “clean labeled” can be addressed in fermented products by using lactic acid bacteria (LAB) capable of synthesizing exopolysaccharides (EPS). There is great variability in LAB-based EPS in terms of quantity, monomer composition, molecular weight, charge, and structure, which results in an array of physicochemical and rheological properties that can be exploited for varied applications in the food industry. Scope and approach: EPS are an alternative class of bio-thickeners widely used in the food industry. This review provides a brief overview of EPS composition and production, and highlights EPS functionality, focusing on specific areas and ways of applying them in food products. Key findings and conclusions: Although EPS-producing LAB strains have been traditionally applied in the manufacture of cultured milks, their use in the production process of low-fat cheeses, different plant-based yogurt alternatives, diverse types of sourdough breads, and reduced-fat fermented meat products are some of the novel applications of these polymers. EPS interact with other food components to improve the rheological and sensory properties of foods and, thus, they can act both as texturizers and stabilizers, increasing the viscosity and mouthfeel of products. Despite the abundance of research findings, a better understanding of the structure–function relationship of EPS in food products still remains a challenge.

Open Access: Yes

DOI: 10.1016/j.tifs.2021.02.014

Co-composting with herbal wastes: Potential effects of essential oil residues on microbial pathogens during composting

E. Lakatos Babett Greff Jenő Szigeti László Varga

Publication Name: Critical Reviews in Environmental Science and Technology

Publication Date: 2021-01-01

Volume: 51

Issue: 5

Page Range: 457-511

Description:

Because of the increasing use of herbal essential oils (EO) in pharmacology, medicine, and food processing, global EO production grows at a rapid rate, generating large amounts of plant residues worldwide. The use of herbal residues for co-composting with various wastes offers a novel option for eco-friendly and cost effective waste management. However, the biologically active compounds remaining in the herb residues may affect microbial activity in the composting biomass, thereby influencing final compost quality. In this review, we summarize and evaluate current literature on the occurrence and survival of pathogens in composts, the beneficial effects of using herbal residues as bulking agents, and the potential antipathogenic effects of six herb species belonging to the Lamiaceae family as follows: lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), lavender (Lavandula angustifolia Mill.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and sage (Salvia officinalis L.).

Open Access: Yes

DOI: 10.1080/10643389.2020.1732780

Serratia fajok jellemzése, valamint Serratia marcescens kvalitatív kimutatása nyers és pasztőrözött tejből polimeráz láncreakción alapuló vizsgálati módszerrel

E. Korcz Z. Kerényi László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2021-01-01

Volume: 67

Issue: 2

Page Range: 3441-3452

Description:

No description provided

Open Access: Yes

DOI: 10.52091/EVIK-2021/2-4-HUN

Characterization of serratia species and qualitative detection of serratia marcescens in raw and pasteurized milk by an analytical method based on polymerase chain reaction

E. Korcz Z. Kerényi László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2021-01-01

Volume: 67

Issue: 2

Page Range: 3453-3464

Description:

Serratia species are opportunistic pathogenic microorganisms primarily known as nosocomial infectious agents, which can also cause food quality problems. The appearance of the extracellular pigment-producing Serratia marcescens in cow’s milk causes its red discoloration, posing a challenge to the dairy industry and food certification laboratories. The detection of the bacterium by conventional procedures based on microbiological methods is time-consuming and labor-intensive, and in many cases does not lead to satisfactory results due to the competitive inhibitory effect of the accompanying microflora. Following the analysis of the relevant literature, the published endpoint PCR methods and the primers used for the detection of S. marcescens were evaluated in in silico and in vitro assays, and then the procedure was tested on farm milk samples. Using the method, a total of 60 raw and pasteurized milk samples were analyzed, more than half of which (i.e., 32) were identified as S. marcescens positive. The significance of our work is mainly represented by the application of the published test methods in food industry practice. Our results highlight to the importance of detecting this bacterial species.

Open Access: Yes

DOI: 10.52091/EVIK-2021/2-4-ENG

Bacteriological quality of raw ovine milk from different sheep farms

Ferenc Peles Andualem Tonamo Levente Czeglédi István Komlósi László Varga

Publication Name: Animals

Publication Date: 2020-07-01

Volume: 10

Issue: 7

Page Range: 1-9

Description:

The primary purpose of this research was to examine the bacteriological properties of raw ovine milk produced by Merino, Tsigai, Dorper, Lacaune, and British Milk Sheep flocks on four sheep farms located in the eastern part of Hungary. In addition to individual raw milk (IRM) and bulk tank milk (BTM) samples, the udder surface (US) of ewes was also tested for bacteriological quality. A total of 77 US, 77 IRM, and 10 BTM samples were collected in the early morning during regular milking sessions. The samples, kept cooled at temperatures below 4◦C, were delivered to the microbiological laboratory and were examined immediately. The relatively low numbers of bacteria in both US and IRM samples reflected good housing conditions of ewes kept on the four farms studied. However, BTM samples had up to 3.5–4.0 log10 CFU/mL higher mean bacterial counts than their IRM counterparts, and the mean levels of bacteria in BTM on two farms even exceeded the regulatory limit of 6.18 log10 CFU/mL. Further studies need to be performed to clarify this issue.

Open Access: Yes

DOI: 10.3390/ani10071163

Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk

Tamás Tóth Éva Csavajda George Bázár Hajnalka Hingyi Paul J. Mwau László Varga Gabriella Andrássy-Baka

Publication Name: International Dairy Journal

Publication Date: 2019-12-01

Volume: 99

Issue: Unknown

Page Range: Unknown

Description:

The objectives of this study were to test the influence of a recently developed rumen protected feed supplement containing extruded linseed meal and fish oil (LFO), which was fed to lactating Holstein-Friesian cows for 10 weeks at the rate of 800 g day−1 per animal, on the chemical and fatty acid (FA) composition of raw and ultra-high temperature (UHT) treated milks and to evaluate changes in sensory properties of UHT milk by both instrumental analysis and a panel of human assessors. Inclusion of LFO in the diet did not affect milk yield or the protein and fat contents of raw and UHT milks; however, it improved the FA composition of the milk fat by increasing the concentrations of health-enhancing polyunsaturated FA and beneficially decreasing the n-6/n-3 FA ratio without adversely affecting the sensory properties of the final product (UHT milk).

Open Access: Yes

DOI: 10.1016/j.idairyj.2019.104552

Health professionals’ knowledge of probiotics: An international survey

Mateja Lorber Anita Frauwallner Petra Povalej Bržan Sabina Fijan Peter Lewis Irena Rogelj László Varga Tomaž Langerholc

Publication Name: International Journal of Environmental Research and Public Health

Publication Date: 2019-09-01

Volume: 16

Issue: 17

Page Range: Unknown

Description:

The objective of this study was to survey health professionals to investigate their knowledge of probiotics. An online survey was conducted to gather data on the knowledge of health professionals. The online survey was distributed via email and social media platforms using snowball sampling. A total of 1066 health professionals (859; 80.6% female) from 30 countries responded to the survey. Most of the respondents evaluated their knowledge of probiotics as medium (36.4%) or good (36.2%). Only 8.9% of the respondents rated it as excellent. No statistical difference in knowledge was found between male and female health professionals. Over 80% of pharmacists, allied health professionals, medical doctors and dentists, and other health professionals knew the correct definition of probiotics as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”, whereas three quarters of registered nurses and midwives and less than two thirds of psychologists identified the correct definition. Statistically, more female than male health professionals knew the correct definition of probiotics. The most frequently recognized species of bacteria containing probiotic strains were Lactobacillus acidophilus (92%), Bifidobacterium bifidum (82%), and Lactobacillus rhamnosus (62%). The opinions on when it is best to take probiotics were different (χ2 = 28.375; p < 0.001), with 90.2% of respondents identifying that probiotics have beneficial effects if taken during antibiotic therapy, 83.5% for diarrhea, 70.6% for constipation, 63.3% before traveling abroad, and 60.4% for treating allergies. Almost 79% of health professionals involved in this study have advised their patients to use probiotics and 57.5% of the respondents wanted to learn more about probiotics. All things considered, health professionals have a medium level of knowledge of probiotics, which could be improved by the implementation of targeted learning programs. As probiotics have many beneficial effects in a wide range of health areas, health professionals need to adopt the use of probiotics in clinical practice.

Open Access: Yes

DOI: 10.3390/ijerph16173128

Circannual changes in major chemical composition of bulk dromedary camel milk as determined by FT-MIR spectroscopy, and factors of variation

Róbert Kocsis P. Nagy Gábor Császár J. Reiczigel J. Juhász László Varga

Publication Name: Food Chemistry

Publication Date: 2019-04-25

Volume: 278

Issue: Unknown

Page Range: 248-253

Description:

We monitored the major chemical composition of bulk dromedary camel milk by FT-MIR spectroscopy over a 5-year period. The results highly correlated with those determined with reference methods (r > 0.985, p < 0.001). Production parameters showed significant (p < 0.001) seasonal and yearly changes. The overall mean fat, protein, lactose, solids-not-fat, and total solids concentrations of bulk dromedary camel milk were 2.87%, 2.94%, 4.15%, 8.00%, and 10.69%, respectively. Month of the year, year of the study, and level of production had a strong influence on bulk milk chemical composition and yield of milk components; however, the relative effect of season on composition was greater (proportion of variance app. 50%) compared to that of other factors of variation. The highest and lowest values were measured during winter and summer, respectively. Circannual variation in major milk components was associated with environmental conditions (photoperiod, temperature), whereas it was independent of nutritional factors.

Open Access: Yes

DOI: 10.1016/j.foodchem.2018.11.059

Development of a low-fat lactose-free dairy spread containing viable lactic acid bacteria – Part 2: Texture analysis and sensory evaluation

Gábor Kátay László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2019-01-01

Volume: 65

Issue: 3

Page Range: 2573-2588

Description:

The objective of our work was to compare the main texture characteristics of the low-fat (30%), lactose-free dairy spread developed by us, containing viable lactic acid bacteria, and those of commercially available dairy spreads by an objective, reproducible, instrumental test, and then to assess the expected market reaction to our new product. The results of the rheological tests have shown that, in terms of its texture, our lactose-free dairy spread is similar to currently commercially available similar dairy products of adequate quality. Compared to 25 to 39% fat products, it is neither softer, nor stickier, its spreadability is close to that of usual dairy spreads. The judges (250 people) found the flavor and texture of the developed product significantly better (P<0.05) than those of one of the traditional dairy spreads that has been available in stores for a long time. However, in terms of spreadability, the latter dairy product was found to be superior (P<0.05). It was found that our new product could be received well when placed on the market, however, it should be emphasized during its introduction that, in addition to the ideal texture characteristics and nutritional physiology properties of the well-known and popular dairy spreads, it also has added functional benefits since it is lactose-free and contains viable lactic acid bacteria.

Open Access: Yes

DOI: DOI not available

Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – part 1: Technology of manufacture

Gábor Kátay László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2019-01-01

Volume: 65

Issue: 2

Page Range: 2470-2485

Description:

The popularity of buttercream, considered to be a reduced energy, cheaper version of butter with a better function of use, has been constant in Hungary for three and a half decades. Our objective was to develop a new type of functional buttercream manufacturing technology. In order to achieve this, the pressure value resulting in parameters ensuring the adequate texture and good adsorption of the finished product during the one-stage homogenization of 30% fat cream was determined, as well as to what extent the viscosity of cream and its ease of handling are affected by ho-mogenization. It has been found that the criteria for the homogenization effect can be achieved by single homogenization of a 30% fat cream containing a milk protein con-centrate serving as the raw material for the new type of butter product on a single-stage homogenization machine at 65 °C and 15 MPa (150 bar). Due to the increased viscosity of the cream treated this way, the use of a tubular or scraped-surface heat exchanger is recommended. Our reduced fat, lactose-free buttercream with live cul-ture can be manufactured safely with the technology developed, and with the enzyme and starter cultures used, the lactose content of the product will be less than 0.1%.

Open Access: Yes

DOI: DOI not available

Viability of bifidobacteria in soft-frozen ice cream supplemented with a Saccharomyces cerevisiae cell wall product

T. Andok László Varga

Publication Name: Acta Alimentaria

Publication Date: 2018-09-01

Volume: 47

Issue: 3

Page Range: 387-392

Description:

The purpose of this research was to monitor the changes during storage in survival of bifidobacteria in a soft-frozen ice cream supplemented with a yeast cell wall-based product claimed to contribute to the functioning of the immune system. An ice cream mix was prepared and pasteurised. After overnight aging at 4 °C, it was inoculated with Bifidobacterium animalis subsp. lactis Bb-12. Two batches of the mix were supplemented with a commercial Saccharomyces cerevisiae cell wall product at 2.0% and 4.0% (w/w), whereas a third batch was left unsupplemented and served as control. The final mixes were frozen, and the three products were stored at –13 °C for 7 days. The ice creams contained viable bifidobacteria cells at levels exceeding 106 CFU g–1 throughout the storage period. Although the yeast supplement decreased the loss of viability of bifidobacteria during frozen storage of ice creams, it imparted a slightly bitter off-flavour to the samples and it also negatively influenced the original white colour of the product, thereby necessitating further work to develop flavoured varieties of the Saccharomyces cell wall-containing synbiotic ice cream.

Open Access: Yes

DOI: 10.1556/066.2018.47.3.15

Dietary fibers, prebiotics, and exopolysaccharides produced by lactic acid bacteria: Potential health benefits with special regard to cholesterol-lowering effects

E. Korcz Z. Kerényi László Varga

Publication Name: Food and Function

Publication Date: 2018-06-01

Volume: 9

Issue: 6

Page Range: 3057-3068

Description:

The gastrointestinal (GIT) microbiota, which plays a crucial role in human health, is influenced by a number of factors including diet. Consumption of specific dietary ingredients, such as dietary fibers and prebiotics, is an avenue by which the microbiota can be positively modulated. These substances may also reduce serum cholesterol levels through various mechanisms. Interest has increased in methods of reducing blood cholesterol level, because dyslipidemia is recognized as a contributory risk factor for the development of cardiovascular diseases. Several drugs have been developed for the treatment of hypercholesterolemia; however, undesirable side effects were observed, which have caused concerns about their long-term therapeutic use. Alternatively, many nonpharmacological approaches were tested to reduce elevated serum cholesterol levels. Dietary fibers and prebiotics have particularly beneficial effects on the GIT microbiome, and can also reduce serum cholesterol level through various mechanisms. Lactic acid bacteria (LAB) are potentially capable of synthesizing different polysaccharides, e.g. exopolysaccharides (EPS), which may play a role as prebiotics. LAB-based EPS have the potential to affect the gastrointestinal microbiome and reduce cholesterol. However, as dietary fibers comprise a complex group of substances with remarkably diverse structures, properties, and impacts, EPS also differ greatly and show a multitude of beneficial health effects. This review discusses the current knowledge related to the effects of dietary fibers and prebiotics on the human GIT microbiome, the prebiotic properties of EPS produced by LAB, and the health-promoting benefits of these polymers with special emphasis being given to cholesterol lowering.

Open Access: Yes

DOI: 10.1039/c8fo00118a

Effect of genetic and nongenetic factors on chemical composition of individual milk samples from dromedary camels (Camelus dromedarius) under intensive management

P. Nagy J. Reiczigel Zs N. Fábri J. Juhász László Varga

Publication Name: Journal of Dairy Science

Publication Date: 2017-11-01

Volume: 100

Issue: 11

Page Range: 8680-8693

Description:

The aims of the present study were to monitor the changes in gross chemical composition of individual dromedary camel milk over a 5-yr period, to provide reference values, and to determine the effect of genetic and nongenetic factors influencing camel milk composition under intensive management. A total of 1,528 lactating dromedary camels were included in the study. Animals were fed a constant diet and were milked twice a day in a herringbone parlor. Milk samples were collected at monthly intervals using a sampling device and then fat, protein, lactose, total solids (TS), and solids-nonfat (SNF) concentrations of raw camel milk were determined with an automatic milk analyzer. For each milk sample, production parameters were recorded and quantities (grams) of milk constituents were calculated. The overall mean quantity and fat, protein, lactose, SNF, and TS concentrations of the morning milk were 4.0 kg, 2.58%, 2.95%, 4.19%, 8.08%, and 10.46%, respectively. Milk quantity showed a positive correlation with lactose and a negative correlation with all other components. Parity exerted a strong effect on all milk parameters. Primiparous dromedaries (n = 60) produced less milk with higher concentrations of components than did multiparous animals (n = 1,468). Milk composition varied among the 7 breeds tested, but none of the genotypes was found to be superior to the others in this respect. We detected a significant, yet small calf sex-biased difference in milk yield and composition. Stage of lactation and season strongly influenced milk yield and all milk components. We also found a significant interaction between month postpartum (mPP) and month of the year. The concentration of all milk components decreased from 1 to 5 mPP. Later, lactose concentration and quantity continued to decrease parallel with decreasing milk production. The concentration of other components showed a temporary increase in mid lactation, from 6 to 11 mPP, and in late lactation, from 18 to 23 mPP. Mean fat, protein, SNF, and TS concentrations showed a high seasonal variation (9.5 to 28.7%), with the lowest and highest values being measured during summer and winter, respectively. This seasonal variation was independent of nutrition and may reflect an endogenous circannual rhythm. We observed a noticeable variation among years. Dromedary camels could provide a useful in vivo model to study the homeorhetic regulation of mammary cell function by endogenous and environmental factors.

Open Access: Yes

DOI: 10.3168/jds.2017-12814

The historical role of milk and dairying in shaping European societies

László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2017-06-30

Volume: 63

Issue: 2

Page Range: 1537-1547

Description:

Based on results recently published in the scientific literature, the author briefly outlines in this mini-review how dairying has become, over thousands of years, a basic activity of humankind. Following the domestication of cattle, goats and sheep, which had begun approximately 10,500 to 11,000 years ago in the Middle East, milk was already in use in northwestern Anatolia by the seventh millennium BC. In lack of lactase, however, milk consumption resulted in unpleasant outcomes (e.g., flatulence, cramps, diarrhea, etc.) in the vast majority of prehistoric farmers. The negative symptoms associated with lactose intolerance were later considerably alleviated by the introduction of simple milk processing techniques such as fermentation. Thus, for instance, Neolithic farming communities in north-central Poland started producing cheese between 6800 and 7400 years ago. Intriguingly, the ability to digest lactose in adulthood, termed lactase persistence (LP), emerged as a result of a genetic mutation at about the same time in central Europe, and the LP allele has been subject to strong positive selection afterwards. As the so-called gene–culture coevolutionary model suggests, the cultural evolution of dairy farming tightly entwined with the biological evolution of LP over millennia, and these processes are likely to have profoundly influenced the genetic composition of European populations.

Open Access: Yes

DOI: DOI not available

Selling and pricing practices in the direct sales of producer’s raw cow’s milk

Gábor Császár András Jancsó László Varga

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2016-09-30

Volume: 62

Issue: 3

Page Range: 1190-1223

Description:

Among our objectives were the presentation of the most well-known sales channels of raw milk, sales practices and also the technological level used, as well as the examination of the issues related to the pricing, critical points and challenges of the direct sales of raw cow’s milk. Our observations and samplings were performed at 21 direct sales locations of eight Budapest districts over 13 months, from June 2013 through June 2014. Based on the results, it can be stated that, in the area studied, the sale of raw milk is realized through three main sales channels: markets (market halls), self-service systems (milk vending machines, refrigerated store containers) and different forms of mobile sales (tankers, regional home delivery system of producers). Further marketing practices can be distinguished within the different sales channels, where one can find the most primitive practice, the one without cooling, the traditional one and one that can be considered modern even when compared to Western European practice. The theoretical possibility to sell high quality raw milk was available for all sales channels, but the level of sales – especially from hygienic and technological viewpoints – ranged widely. Based on changes in the sales price of raw milk, and its correlation with wholesale buying prices and pasteurized milk prices, it can be assumed that market prices and supply and demand are closely followed by shareholders of the market. Analyzing the mutually influencing effect of the prices of sellers located close to each other (e.g., in the same market), it could be concluded that the majority of them used a follower pricing strategy. Results of the price/quality ratio indicate a disordered state and arbitrary pricing. The application of proper milk procurement, management and sales approaches would improve, in itself, processes that take place at the critical locations, described under the headings human factors, work organization, operation, maintenance and repair, quality aspects, packaging and labeling.

Open Access: Yes

DOI: DOI not available

Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with arthrospira platensis (Spirulina)

Ramona Massoud Fereshteh Nakhsaz Kianoush Khosravi-Darani László Varga

Publication Name: Czech Journal of Food Sciences

Publication Date: 2016-01-01

Volume: 34

Issue: 4

Page Range: 350-355

Description:

The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced the levels of biologically active substances (i.e. essential amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples. To our knowledge, this is the first scientific study on Spirulina-fortified croissants.

Open Access: Yes

DOI: 10.17221/289/2015-CJFS

Genetic Strategies for Improving Pig Robustness: Reducing Antibiotic Use Through Enhanced Resilience and Disease Resistance

László Búza László Gombos F. Szabó László Varga

Publication Name: Animals

Publication Date: 2025-09-01

Volume: 15

Issue: 18

Page Range: Unknown

Description:

This review investigates genetic strategies aimed at improving robustness in pigs to enhance disease resistance and reduce reliance on antibiotics. Robustness refers to a pig’s ability to stay healthy and productive under stressful or challenging conditions. The review outlines current breeding practices focused on key traits such as maternal ability, growth, immune function, and survival, and highlights that these robustness-related traits show measurable heritability, making them suitable for genetic improvement. Special attention is given to resistance against porcine reproductive and respiratory syndrome (PRRS), a major disease in swine. We also evaluate breed-specific differences, environmental influences, and immune response profiles, emphasizing their impact on breeding outcomes. The development of robust pig lines emerges as a sustainable strategy to reduce antibiotic dependence and enhance herd health. A distinctive contribution of this work is the integration of genetic robustness and resilience strategies with antibiotic stewardship objectives. We link genomic selection, advanced phenotyping, and targeted management interventions within a One Health framework to outline actionable, system-level pathways for reducing antimicrobial inputs. To our knowledge, this combined genetic and public health perspective has not been comprehensively addressed previously.

Open Access: Yes

DOI: 10.3390/ani15182753