D. Jevremović, B. Vasilijević, Tatjana Anđelić, T. Vujović
For the purpose of removing viruses from infected plant material, cryotherapy is a novel application of the plant cryopreservation technique. The use of various cryotherapy procedures and treatments necessitates the examination of cryo-treated material for the presence of the targeted pathogen in order to gauge the effectiveness of the therapy. In our study, we evaluated the efficiency of reverse transcription-polymerase chain reaction (RT-PCR) and qPCR (quantitative PCR) methods for the detection of plum pox virus (PPV) in cryo-treated material of plums ‘Belošljiva’ and ‘Crvena Ranka’. A qRCR assay showed higher sensitivity in comparison to conventional RT-PCR.
{"title":"APPLICATION OF QPCR FOR PLUM POX VIRUS DETECTION DURING CRYOTHERAPY","authors":"D. Jevremović, B. Vasilijević, Tatjana Anđelić, T. Vujović","doi":"10.46793/sbt28.283j","DOIUrl":"https://doi.org/10.46793/sbt28.283j","url":null,"abstract":"For the purpose of removing viruses from infected plant material, cryotherapy is a novel application of the plant cryopreservation technique. The use of various cryotherapy procedures and treatments necessitates the examination of cryo-treated material for the presence of the targeted pathogen in order to gauge the effectiveness of the therapy. In our study, we evaluated the efficiency of reverse transcription-polymerase chain reaction (RT-PCR) and qPCR (quantitative PCR) methods for the detection of plum pox virus (PPV) in cryo-treated material of plums ‘Belošljiva’ and ‘Crvena Ranka’. A qRCR assay showed higher sensitivity in comparison to conventional RT-PCR.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"31 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125793670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Jovanović-Cvetković, A. Savić, Danijela Starčević, B. Pašalić
Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).
{"title":"INFLUENCE OF MACERATION CONDITIONS ON THE ANTIOXIDATIVE PROPERTIES OF VRANAC AND MERLOT RED WINES","authors":"T. Jovanović-Cvetković, A. Savić, Danijela Starčević, B. Pašalić","doi":"10.46793/sbt28.167jc","DOIUrl":"https://doi.org/10.46793/sbt28.167jc","url":null,"abstract":"Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114278259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Vranešević, A. Bezdan, B. Blagojević, R. Savić, Radoš Zemunac, G. Šekularac, M. Aksić
Agriculture is one of the largest consumers of water and the importance of its quality need to be usable, because the consequences of applying water of unsuitable quality are permanent and far-reaching. Assessment of groundwater usability should be performed according to available parameters. For the needs of classifications, water parameters were analyzed all cations, anions, total dissolved salt and electrical conductivity. According to all the classifications, the analyzed groundwater can be a good source of water for irrigation in terms of its quality, but with control and appropriate measures.
{"title":"ASSESSMENT OF GROUNDWATER QUALITY FOR IRRIGATION IN NORTHERN VOJVODINA","authors":"M. Vranešević, A. Bezdan, B. Blagojević, R. Savić, Radoš Zemunac, G. Šekularac, M. Aksić","doi":"10.46793/sbt28.241v","DOIUrl":"https://doi.org/10.46793/sbt28.241v","url":null,"abstract":"Agriculture is one of the largest consumers of water and the importance of its quality need to be usable, because the consequences of applying water of unsuitable quality are permanent and far-reaching. Assessment of groundwater usability should be performed according to available parameters. For the needs of classifications, water parameters were analyzed all cations, anions, total dissolved salt and electrical conductivity. According to all the classifications, the analyzed groundwater can be a good source of water for irrigation in terms of its quality, but with control and appropriate measures.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"22 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123477798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Danka Milovanović, V. Nikolić, S. Žilić, M. Simić, Beka Sarić, Snežana M. Jovanović, Marko Vasic
The main aim of this study was to assess the effect of the micronization process applied on cereals and legumes, as feed components, on the efficiency of feed conversion, digestibility, and daily gain of weaned piglets. The results showed that the digestibility of the investigated micronized maize and wheat flakes was higher than that of the respective raw grains. The digestibility of the feed mixture prepared with micronized cereals and legumes was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed mixture prepared with micronized cereals and legumes manifested beneficial effects on weaned piglets’ daily gain, feed conversion, and digestibility in the feeding trial.
{"title":"THE INFLUENCE OF MICRONIZATION OF CEREALS AND LEGUMES ON FEED CONVERSION, DIGESTIBILITY, AND DAILY GAIN OF WEANED PIGLETS","authors":"Danka Milovanović, V. Nikolić, S. Žilić, M. Simić, Beka Sarić, Snežana M. Jovanović, Marko Vasic","doi":"10.46793/sbt28.399m","DOIUrl":"https://doi.org/10.46793/sbt28.399m","url":null,"abstract":"The main aim of this study was to assess the effect of the micronization process applied on cereals and legumes, as feed components, on the efficiency of feed conversion, digestibility, and daily gain of weaned piglets. The results showed that the digestibility of the investigated micronized maize and wheat flakes was higher than that of the respective raw grains. The digestibility of the feed mixture prepared with micronized cereals and legumes was higher (84.74%) than that of the commercial feed mixture (80.27%). The feed mixture prepared with micronized cereals and legumes manifested beneficial effects on weaned piglets’ daily gain, feed conversion, and digestibility in the feeding trial.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132835305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Water is the best-known universal solvent, which in nature is almost always loaded with minerals. Those minerals can be removed by purifying water, which involves physical and chemical processes that produce higher-quality water. The goal of this work was the development of an economical mobile device for softening and heating water used in packaging washing processes in the food industry. The designed device was built and assembled, and then tested in operation at the PIK Oplenac winery in Topola. It was concluded that the device provides the desired quality of packaging washing and the required amount of softened and heated water.
{"title":"MOBILE DEVICE FOR WATER PURIFICATION WITH BOILER","authors":"T. Trisovic, B. Grgur, Zaga Trišović","doi":"10.46793/sbt28.465t","DOIUrl":"https://doi.org/10.46793/sbt28.465t","url":null,"abstract":"Water is the best-known universal solvent, which in nature is almost always loaded with minerals. Those minerals can be removed by purifying water, which involves physical and chemical processes that produce higher-quality water. The goal of this work was the development of an economical mobile device for softening and heating water used in packaging washing processes in the food industry. The designed device was built and assembled, and then tested in operation at the PIK Oplenac winery in Topola. It was concluded that the device provides the desired quality of packaging washing and the required amount of softened and heated water.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121211196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vojkan Miljković, I. Gajić, J. Mrmošanin, M. Nesic
Citrus paradisi fruit and Rosa canina dried fruit are rich sources of vitamin C. The aim of this work was to highlight their content of lycopene and β- carotene in order to contribute to their chemical profile. For that purpose the conventional extraction method was applied with solvent mixture consisting of 250 ml hexane, 125 ml of acetone, 125 ml of ethanol (2:1:1, v/v/v), and 0.05 % (w/v) butylated hydroxytoluene (BHT). UV-Vis spectrophotometric method was performed and for final calculation of concentrations was used Lambert-Beer’s law. Obtained results for content of lycopene and β-carotene in Citrus paradisi fruit and Rosa canina dried fruit are 2.27 and 2.34, that is 2.28 and 7.25 mg per 100 g/fruit weight (FW), respectively. The obtained results are recommending these two nutrients in everyday diet.
{"title":"THE DIFFERENCE IN LYCOPENE AND β-CAROTENE CONTENT IN CITRUS PARADISI FRUIT AND ROSA CANINA DRIED FRUIT","authors":"Vojkan Miljković, I. Gajić, J. Mrmošanin, M. Nesic","doi":"10.46793/sbt28.485m","DOIUrl":"https://doi.org/10.46793/sbt28.485m","url":null,"abstract":"Citrus paradisi fruit and Rosa canina dried fruit are rich sources of vitamin C. The aim of this work was to highlight their content of lycopene and β- carotene in order to contribute to their chemical profile. For that purpose the conventional extraction method was applied with solvent mixture consisting of 250 ml hexane, 125 ml of acetone, 125 ml of ethanol (2:1:1, v/v/v), and 0.05 % (w/v) butylated hydroxytoluene (BHT). UV-Vis spectrophotometric method was performed and for final calculation of concentrations was used Lambert-Beer’s law. Obtained results for content of lycopene and β-carotene in Citrus paradisi fruit and Rosa canina dried fruit are 2.27 and 2.34, that is 2.28 and 7.25 mg per 100 g/fruit weight (FW), respectively. The obtained results are recommending these two nutrients in everyday diet.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128582146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food-grade siloxanes are inert and therefore do not emit dangerous substances. Due to these properties, it is completely harmless, unlike technical silicone. FTIR spectroscopy was used to confirm the assumed mechanism of the crosslinking reaction of siloxane. The addition of highly active silicon (IV) oxide leads to an increase in hardness and tensile strength and affects the final properties of the cross-linked materials. The analysis of the thermal properties of the synthesized siloxane materials and their nanocomposites with the addition of hydrophilic and hydrophobic particles of silicon (IV) oxide was performed using a DSC device, which showed that the increase in the proportion of nanofillers significantly affects the values of the melting temperatures of silicone elastomer materials.
{"title":"SYNTHESIS AND CHARACTERIZATION OF CROSSLINKED SILICONE NANOCOMPOSITES AND THEIR POTENTIAL APPLICATION IN FOOD INDUSTRY","authors":"Darko Manjenčić, V. Mićić, Anja D. Manjenčić","doi":"10.46793/sbt28.375m","DOIUrl":"https://doi.org/10.46793/sbt28.375m","url":null,"abstract":"Food-grade siloxanes are inert and therefore do not emit dangerous substances. Due to these properties, it is completely harmless, unlike technical silicone. FTIR spectroscopy was used to confirm the assumed mechanism of the crosslinking reaction of siloxane. The addition of highly active silicon (IV) oxide leads to an increase in hardness and tensile strength and affects the final properties of the cross-linked materials. The analysis of the thermal properties of the synthesized siloxane materials and their nanocomposites with the addition of hydrophilic and hydrophobic particles of silicon (IV) oxide was performed using a DSC device, which showed that the increase in the proportion of nanofillers significantly affects the values of the melting temperatures of silicone elastomer materials.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129092087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Garić, I. Radojević, Dragana Nikolic, V. Rakonjac, A. Petrovic, Z. Rankovic-Vasic
This paper presents the results on the study of promising vine hybrids in the Nis wine-growing region. The following promising vine hybrids were obtained from three different crossing combinations: NI 11-92 (Prokupac x Gamay Noir), NI 8-92 (Smederevka x Traminer Savagnin rose), and NI 2-92 (Smederevka x Riesling Rhine). The hybrids were created in the “Centre for Viticulture and Winemaking” in Niš. The tested hybrids differed in their cropping potential, grape yield and quality, chemical composition and sensory evaluation of the wine.
{"title":"PRODUCTION AND TECHNOLOGICAL CHARACTERISTICS OF PROSPECTIVE VINE HYBRIDS IN THE NIS WINE-GROWING REGION","authors":"M. Garić, I. Radojević, Dragana Nikolic, V. Rakonjac, A. Petrovic, Z. Rankovic-Vasic","doi":"10.46793/sbt28.149g","DOIUrl":"https://doi.org/10.46793/sbt28.149g","url":null,"abstract":"This paper presents the results on the study of promising vine hybrids in the Nis wine-growing region. The following promising vine hybrids were obtained from three different crossing combinations: NI 11-92 (Prokupac x Gamay Noir), NI 8-92 (Smederevka x Traminer Savagnin rose), and NI 2-92 (Smederevka x Riesling Rhine). The hybrids were created in the “Centre for Viticulture and Winemaking” in Niš. The tested hybrids differed in their cropping potential, grape yield and quality, chemical composition and sensory evaluation of the wine.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114635301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Stanisavljević, J. Mihajlović, Ivan Nešović, M. Stojanovic, D. Ćirković, Violeta Mickovski Stefanović, P. Ilić, D. Randjelović, D. Veličković, Z. Zlatanovic
Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.
{"title":"PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY","authors":"D. Stanisavljević, J. Mihajlović, Ivan Nešović, M. Stojanovic, D. Ćirković, Violeta Mickovski Stefanović, P. Ilić, D. Randjelović, D. Veličković, Z. Zlatanovic","doi":"10.46793/sbt28.413s","DOIUrl":"https://doi.org/10.46793/sbt28.413s","url":null,"abstract":"Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127273219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Violeta Mickovski Stefanović, D. Stanisavljević, J. Bačić, Predrag Brković, Miloš Pavlović, Mirela Matković Stojšin
Plants that grow in contaminated soil absorb and accumulate heavy metals in its above ground organs. Research was conducted in which content of heavy metals in wheat stem in phenophases of tillering and beginning of stemgrowth, and also stem hight of wheat from soil level to tip of appical leaf. The aim of research was to determine the influence of heavy metals on first stages of wheat varieties Pobeda and Ljiljana. Trial was conducted in pots with controled conditions of heat and moisture with adding different concentrations of heavy metals mixture. Higher concentrations of heavy metals had significant effect reducing the growht and wheat stem development of both wheat varieties. Significant concentration of heavy metals was detected throug analisis in stems of wheat.
{"title":"INFLUENCE OF HEAVY METALS ON WHEAT STEM DEVELOPMENT","authors":"Violeta Mickovski Stefanović, D. Stanisavljević, J. Bačić, Predrag Brković, Miloš Pavlović, Mirela Matković Stojšin","doi":"10.46793/sbt28.055ms","DOIUrl":"https://doi.org/10.46793/sbt28.055ms","url":null,"abstract":"Plants that grow in contaminated soil absorb and accumulate heavy metals in its above ground organs. Research was conducted in which content of heavy metals in wheat stem in phenophases of tillering and beginning of stemgrowth, and also stem hight of wheat from soil level to tip of appical leaf. The aim of research was to determine the influence of heavy metals on first stages of wheat varieties Pobeda and Ljiljana. Trial was conducted in pots with controled conditions of heat and moisture with adding different concentrations of heavy metals mixture. Higher concentrations of heavy metals had significant effect reducing the growht and wheat stem development of both wheat varieties. Significant concentration of heavy metals was detected throug analisis in stems of wheat.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124981356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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