M. Grujović, K. Mladenović, V. Jakovljević, L. Čomić
И З В О Д Циљ овог рада био је испитивање способности продукције ензима девет одабраних врста (16 изолата) бактерија млечне киселине (БМК) изолованих из српског сира произведеног на традиционалан начин, како би се утврдило који аутохтони сојеви имају технолошки утицак у процесу производње сира. Изолати су одабрани на основу претходно утврђених биохемијских и физиолошких карактеристика, као и антимикробне активности и идентификовани су као: Lactococcus lactis subsp. lactis (један изолат), Lc. lactis subsp. lactis biovar. diacetylactis (пет изолата), Lactobacillus fermentum (два изолата), Lb. plantarum (један изолат), Lb. brevis (један изолат), Enterococcus faecalis (три изолата), E. faecium (један изолат), E. durans (један изолат) и E. hirae (један изолат). Ензимска активност, која је обухватала детекцију киселе и алкалне инвертазе, алкалне фосфатазе, алкалне протеасе и α-амилазе, је одређена коришћењем спектрофотометра. Резултати указују да су сви изолати Lactobacillus показали активност протеазе, амилазе и алкалне фосфатазе, док активност киселе и алкалне инвертазе није примећена. Изолати лактокока су показали активност протеазе, киселе инвертазе и алкалне фосфатазе, осим изолата KGPMF50, који није показао активност алкалне фосфатазе. Испитани изолати ентерокока показали су слабу и изолат специфичну ензиматску активност. Резултати указују да продуковани ензими испитиваних изолата имају улогу у формирању специфичног укуса сира и да сви изолати, посебно изолати из рода Lactobacillus, показују потенцијал за примену у млечној индустрији или у примењеној биотехнологији. Кључне речи: ензимска активност, бактерије млечне киселине, традиционална произведња сира, биотехнологија, млечна индустрија.
{"title":"Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor","authors":"M. Grujović, K. Mladenović, V. Jakovljević, L. Čomić","doi":"10.5937/AASER2050165G","DOIUrl":"https://doi.org/10.5937/AASER2050165G","url":null,"abstract":"И З В О Д Циљ овог рада био је испитивање способности продукције ензима девет одабраних врста (16 изолата) бактерија млечне киселине (БМК) изолованих из српског сира произведеног на традиционалан начин, како би се утврдило који аутохтони сојеви имају технолошки утицак у процесу производње сира. Изолати су одабрани на основу претходно утврђених биохемијских и физиолошких карактеристика, као и антимикробне активности и идентификовани су као: Lactococcus lactis subsp. lactis (један изолат), Lc. lactis subsp. lactis biovar. diacetylactis (пет изолата), Lactobacillus fermentum (два изолата), Lb. plantarum (један изолат), Lb. brevis (један изолат), Enterococcus faecalis (три изолата), E. faecium (један изолат), E. durans (један изолат) и E. hirae (један изолат). Ензимска активност, која је обухватала детекцију киселе и алкалне инвертазе, алкалне фосфатазе, алкалне протеасе и α-амилазе, је одређена коришћењем спектрофотометра. Резултати указују да су сви изолати Lactobacillus показали активност протеазе, амилазе и алкалне фосфатазе, док активност киселе и алкалне инвертазе није примећена. Изолати лактокока су показали активност протеазе, киселе инвертазе и алкалне фосфатазе, осим изолата KGPMF50, који није показао активност алкалне фосфатазе. Испитани изолати ентерокока показали су слабу и изолат специфичну ензиматску активност. Резултати указују да продуковани ензими испитиваних изолата имају улогу у формирању специфичног укуса сира и да сви изолати, посебно изолати из рода Lactobacillus, показују потенцијал за примену у млечној индустрији или у примењеној биотехнологији. Кључне речи: ензимска активност, бактерије млечне киселине, традиционална произведња сира, биотехнологија, млечна индустрија.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"25 1","pages":"165-169"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193605","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}
A. Hariri, N. Ouis, K. Ibri, D. Bouhadi, Zouaoui Benatouche
The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.
{"title":"Technological characteristics of fermented milk product manufactured by milk-dates mixtures","authors":"A. Hariri, N. Ouis, K. Ibri, D. Bouhadi, Zouaoui Benatouche","doi":"10.5937/aaser2049027h","DOIUrl":"https://doi.org/10.5937/aaser2049027h","url":null,"abstract":"The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193619","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}
S. Vesković-Moračanin, Saša Džonlaga, N. Memiši, D. Đukić, Z. Ostojić
The pandemic caused by the coronavirus (SARS-CoV-2) spread to Serbia in March 2020, causing a large-scale outbreak of infection in humans and more than 200 human deaths in two months. Although data on the epidemiology, virology, clinical features, treatment and prevention of this severe respiratory syndrome (COVID-19) are still incomplete, it is certain that the main mode of transmission of the virus is from person to person, through respiratory droplets as the primary transmission route. To date, the World Health Organization has no evidence to suggest that the virus can be transmitted through food, but human infection due to direct contact with contaminated surfaces, tools, equipment and other objects cannot be excluded. The application of good hygiene and manufacturing practices is the most important control measure against this causative agent, primarily involving appropriate employee protection, continuous monitoring of movement and entry restrictions for people and means of transport, and proper targeted sanitation. The choice and use of disinfectants, mostly peroxide, ethanol and hypochlorite based compounds, ensure proper protection of people and an undisturbed production cycle in the food industry in general, and in the dairy industry in particular.
{"title":"Cleaning and disinfection procedures in the dairy industry during COVID-19","authors":"S. Vesković-Moračanin, Saša Džonlaga, N. Memiši, D. Đukić, Z. Ostojić","doi":"10.5937/aaser2049071v","DOIUrl":"https://doi.org/10.5937/aaser2049071v","url":null,"abstract":"The pandemic caused by the coronavirus (SARS-CoV-2) spread to Serbia in March 2020, causing a large-scale outbreak of infection in humans and more than 200 human deaths in two months. Although data on the epidemiology, virology, clinical features, treatment and prevention of this severe respiratory syndrome (COVID-19) are still incomplete, it is certain that the main mode of transmission of the virus is from person to person, through respiratory droplets as the primary transmission route. To date, the World Health Organization has no evidence to suggest that the virus can be transmitted through food, but human infection due to direct contact with contaminated surfaces, tools, equipment and other objects cannot be excluded. The application of good hygiene and manufacturing practices is the most important control measure against this causative agent, primarily involving appropriate employee protection, continuous monitoring of movement and entry restrictions for people and means of transport, and proper targeted sanitation. The choice and use of disinfectants, mostly peroxide, ethanol and hypochlorite based compounds, ensure proper protection of people and an undisturbed production cycle in the food industry in general, and in the dairy industry in particular.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193635","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. Knežević, A. Laze, A. Paunović, Vesna Đurović, N. Đukić, Danijela Valjarević, D. Kondić, D. Mićanović, J. Živić, V. Zečević
1University of Pristina temporary settled in Kosovska Mitrovica, Faculty of Agriculture, Lesak, Kosovo and Metohia, Serbia, 2Department of Chemistry, Faculty of Biotechnology and Food, Agriculture University of Tirana, Koder – Kames, 1001, Tirana, Albania 3University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak 32000, Serbia, 4Faculty of Science, University of Kragujevac, Serbia 5Faculty of Science, University of Niš, Serbia, student of master sci. 6University of Banja Luka, Faculty of Agriculture Banja Luka, Boulevrd Vojvode Petra Bojovića, 1A, 78000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina 7Serbian Chamber of Commerce, Belgrade, Republic of Serbia 8College of Agriculture and Food Technology, Prokuplje, Serbia 9Faculty of Biopharming Backa Topola, University Megatrend Belgrade, Serbia
1普里什蒂纳大学临时定居科索沃米特罗维察，科索沃和梅托希亚莱萨克农业学院，塞尔维亚;2地拉那科德-卡梅斯农业大学化学系，生物技术和食品学院，1001，阿尔巴尼亚地拉那;3塞尔维亚克拉古耶瓦茨大学，卡拉农业学院Dušana 34，Čačak 32000，塞尔维亚;4塞尔维亚克拉古耶瓦茨大学理学院;5塞尔维亚尼日什大学理学院，硕士研究生。6巴尼亚卢卡大学，巴尼亚卢卡农业学院，bollevrd Vojvode Petra Bojovića, 1A, 78000巴尼亚卢卡，塞族共和国，波斯尼亚和黑塞哥维那7塞尔维亚共和国贝尔格莱德塞尔维亚商会8农业和食品技术学院，塞尔维亚普罗库普利耶9生物制药学院，塞尔维亚大趋势大学，贝尔格莱德
{"title":"Approaches in cereal breeding","authors":"D. Knežević, A. Laze, A. Paunović, Vesna Đurović, N. Đukić, Danijela Valjarević, D. Kondić, D. Mićanović, J. Živić, V. Zečević","doi":"10.5937/AASER2050179K","DOIUrl":"https://doi.org/10.5937/AASER2050179K","url":null,"abstract":"1University of Pristina temporary settled in Kosovska Mitrovica, Faculty of Agriculture, Lesak, Kosovo and Metohia, Serbia, 2Department of Chemistry, Faculty of Biotechnology and Food, Agriculture University of Tirana, Koder – Kames, 1001, Tirana, Albania 3University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak 32000, Serbia, 4Faculty of Science, University of Kragujevac, Serbia 5Faculty of Science, University of Niš, Serbia, student of master sci. 6University of Banja Luka, Faculty of Agriculture Banja Luka, Boulevrd Vojvode Petra Bojovića, 1A, 78000 Banja Luka, Republic of Srpska, Bosnia and Herzegovina 7Serbian Chamber of Commerce, Belgrade, Republic of Serbia 8College of Agriculture and Food Technology, Prokuplje, Serbia 9Faculty of Biopharming Backa Topola, University Megatrend Belgrade, Serbia","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"27 1","pages":"179-186"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193657","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}
R. Koprivica, B. Veljković, D. Radivojević, T. Dedić, Z. Mileusnic, D. Terzić, Maja Babović-Đorđević, D. Đokić
The article presents the results of monitored operation of combines during the first season of their joint use for silage preparation in the northern part of Montenegro in machinery rings in the municipalities of Bijelo Polje, Berane and Pljevlja. The seasonal performance was determined for a total of 6 combines, of which only one was used for the preparation of silage from whole corn plants, one combine was used for preparing silage from cuts, and four combines were intended for direct mowing and ensiling of grass. The research included 7 machinery rings and 45 farmers, of which 11 (24.44%) shared harvesters for the preparation of silage from grass, alfalfa, a mixture of legumes, and grain. During the season, the shared harvesters worked 45 days and achieved an output of 23.95 ha and 687.75 t of silage. For the preparation of silage from whole corn plants in 2 machinery rings, a joint combine was used by 9 farmers. The total seasonal performance of the combine was 14.9 ha of harvested land, and 468.45 t of corn silage for 19 days of work. The extent of use of shared silage combine harvesters depends on plot size, area under fodder plants, organization of work, output of the combine, optimal dates for cultural operations, and weather conditions i.e. the number of days suitable for work, etc.
{"title":"Seasonal performance of shared silage combine harvesters in a machinery ring","authors":"R. Koprivica, B. Veljković, D. Radivojević, T. Dedić, Z. Mileusnic, D. Terzić, Maja Babović-Đorđević, D. Đokić","doi":"10.5937/aaser2049089k","DOIUrl":"https://doi.org/10.5937/aaser2049089k","url":null,"abstract":"The article presents the results of monitored operation of combines during the first season of their joint use for silage preparation in the northern part of Montenegro in machinery rings in the municipalities of Bijelo Polje, Berane and Pljevlja. The seasonal performance was determined for a total of 6 combines, of which only one was used for the preparation of silage from whole corn plants, one combine was used for preparing silage from cuts, and four combines were intended for direct mowing and ensiling of grass. The research included 7 machinery rings and 45 farmers, of which 11 (24.44%) shared harvesters for the preparation of silage from grass, alfalfa, a mixture of legumes, and grain. During the season, the shared harvesters worked 45 days and achieved an output of 23.95 ha and 687.75 t of silage. For the preparation of silage from whole corn plants in 2 machinery rings, a joint combine was used by 9 farmers. The total seasonal performance of the combine was 14.9 ha of harvested land, and 468.45 t of corn silage for 19 days of work. The extent of use of shared silage combine harvesters depends on plot size, area under fodder plants, organization of work, output of the combine, optimal dates for cultural operations, and weather conditions i.e. the number of days suitable for work, etc.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193691","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}
S. Uskoković-Marković, M. Milenkovic, Leposava Pavun
Flavonoids are a group of polyphenolic compounds widely present in the herbal world and playing an important role in the human diet. The flavanol quercetin makes up 70% of the total daily intake of flavonoids. Quercetin is able to complex with many metal ions, and it exhibits potent antioxidative ability. Using the equimolar solution variation method, it was confirmed that quercetin makes a complex with the zinc(II) ion at pH 5.25, in a stoichiometric ratio quercetin:zinc(II) ion = 2:1, with the absorption maximum l=363 nm. This fact was used to develop a simple, precise and accurate assay to determine the content of quercetin in various samples of heterogeneous composition. The proposed indirect spectrophotometric method can selectively determine quercetin in concentrations ranging from 0.1 to 6.0 mgL-1, with LOD and LOQ estimated as 0.03 mgL-1 and 0.1 mgL-1, respectively. The reliability of the proposed method was confirmed by a previously developed RP-HPLC/UV method. The proposed method was successfully used to determine the quercetin content in dietary supplement tablets, capsules and two onion extracts, with high reproducibility. The antioxidative ability of quercetin and the zinc(II)-quercetin complex was determined using DPPH and FRAP methods. The same samples were tested for antimicrobial activity against seven laboratory control strains of bacteria and one strain of yeast. As a result of those tests, there are no obstacles to combine quercetin and zinc in the same supplement formulation.
{"title":"Zinc-quercetin complex: From determination to bioactivity","authors":"S. Uskoković-Marković, M. Milenkovic, Leposava Pavun","doi":"10.5937/AASER2050113U","DOIUrl":"https://doi.org/10.5937/AASER2050113U","url":null,"abstract":"Flavonoids are a group of polyphenolic compounds widely present in the herbal world and playing an important role in the human diet. The flavanol quercetin makes up 70% of the total daily intake of flavonoids. Quercetin is able to complex with many metal ions, and it exhibits potent antioxidative ability. Using the equimolar solution variation method, it was confirmed that quercetin makes a complex with the zinc(II) ion at pH 5.25, in a stoichiometric ratio quercetin:zinc(II) ion = 2:1, with the absorption maximum l=363 nm. This fact was used to develop a simple, precise and accurate assay to determine the content of quercetin in various samples of heterogeneous composition. The proposed indirect spectrophotometric method can selectively determine quercetin in concentrations ranging from 0.1 to 6.0 mgL-1, with LOD and LOQ estimated as 0.03 mgL-1 and 0.1 mgL-1, respectively. The reliability of the proposed method was confirmed by a previously developed RP-HPLC/UV method. The proposed method was successfully used to determine the quercetin content in dietary supplement tablets, capsules and two onion extracts, with high reproducibility. The antioxidative ability of quercetin and the zinc(II)-quercetin complex was determined using DPPH and FRAP methods. The same samples were tested for antimicrobial activity against seven laboratory control strains of bacteria and one strain of yeast. As a result of those tests, there are no obstacles to combine quercetin and zinc in the same supplement formulation.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"19 1","pages":"113-120"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193885","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}
V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, M. Lukić, B. Milošević, S. Rakonjac, V. Petričević
Pulmonary hypertension syndrome or ascites is a complex problem in poultry production. This disease has multiple causes, including genetic factors (genotype, sex) and non-genetic factors (altitude, improper egg incubation, ambient conditions in the poultry house, diet, etc.). Results from numerous studies have shown that improper diet and its interaction with other factors are among major reasons for the incidence of ascites symptoms. The objective of this study was to highlight major nutritional aspects related to pulmonary hypertension syndrome in broiler chickens. Therefore, particular attention should be paid to the dietary levels of antioxidant compounds, some minerals, energy and protein, feed forms, type of diet, and feed supplementation with ingredients which reduce the incidence of ascites.
{"title":"Nutrition-related aspects of ascites in poultry","authors":"V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, M. Lukić, B. Milošević, S. Rakonjac, V. Petričević","doi":"10.5937/aaser1948119d","DOIUrl":"https://doi.org/10.5937/aaser1948119d","url":null,"abstract":"Pulmonary hypertension syndrome or ascites is a complex problem in poultry production. This disease has multiple causes, including genetic factors (genotype, sex) and non-genetic factors (altitude, improper egg incubation, ambient conditions in the poultry house, diet, etc.). Results from numerous studies have shown that improper diet and its interaction with other factors are among major reasons for the incidence of ascites symptoms. The objective of this study was to highlight major nutritional aspects related to pulmonary hypertension syndrome in broiler chickens. Therefore, particular attention should be paid to the dietary levels of antioxidant compounds, some minerals, energy and protein, feed forms, type of diet, and feed supplementation with ingredients which reduce the incidence of ascites.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193176","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}
Aleksander Mihailovič-Semenov, D. Đukić, Mandić Leka
The current (at the end of the first quarter of the 21 century) ideas about the microbial community (MC), structure and concepts reflecting and summarizing progress in the knowledge of the MC are considered. The ideas about the microbial community are discussed from the point of view of modern knowledge of the role and functions of microbial communities in the emergence and maintenance of a product that is traditionally called a rather short and succinct term – soil, but which, in essence, is a product of interactions of various biological communities and substances which is infinitely multi-valued and differently conceptual, and is an ecosystem, a soil ecosystem (SE). It justifies the need to develop a new concept for the knowledge of this product – soil health (SH), as an integration of modern knowledge of MCs and their functions. Methods for determining the parameters of soil health are briefly described.
{"title":"Microorganisms of soil ecosystems and their health","authors":"Aleksander Mihailovič-Semenov, D. Đukić, Mandić Leka","doi":"10.5937/aaser1948191m","DOIUrl":"https://doi.org/10.5937/aaser1948191m","url":null,"abstract":"The current (at the end of the first quarter of the 21 century) ideas about the microbial community (MC), structure and concepts reflecting and summarizing progress in the knowledge of the MC are considered. The ideas about the microbial community are discussed from the point of view of modern knowledge of the role and functions of microbial communities in the emergence and maintenance of a product that is traditionally called a rather short and succinct term – soil, but which, in essence, is a product of interactions of various biological communities and substances which is infinitely multi-valued and differently conceptual, and is an ecosystem, a soil ecosystem (SE). It justifies the need to develop a new concept for the knowledge of this product – soil health (SH), as an integration of modern knowledge of MCs and their functions. Methods for determining the parameters of soil health are briefly described.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193304","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}
U. Pešović, D. Marković, S. Đuraševic, Siniša Ranđić
: Colonies of the European honeybee, the most important pollinator insects, are subjected to many negative impacts of modern society, in form of pollution, pests, invading species and colony collapse disorder (CCD). The newly emerging technology of the Internet of Things (IoT), enables remote monitoring using wireless sensors inside beehives. In this paper, we present the model of the system for remote temperature monitoring on a various points inside the beehive colony using IoT devices. Measured data is transmitted to a remote server where received data streams are processed in real-time using Complex Event Processing (CEP) which enables detection of critical events and report it to the beekeeper. These data streams are compared with reference temperature patterns using machine learning algorithms, which give computers the ability to learn to detect events without being explicitly programmed. This system can significantly reduce the beekeeper reaction time and increase chances for a beehive colony overcoming certain types of anomalies with human intervention.
{"title":"Remote monitoring of beehive activity","authors":"U. Pešović, D. Marković, S. Đuraševic, Siniša Ranđić","doi":"10.5937/aaser1948157p","DOIUrl":"https://doi.org/10.5937/aaser1948157p","url":null,"abstract":": Colonies of the European honeybee, the most important pollinator insects, are subjected to many negative impacts of modern society, in form of pollution, pests, invading species and colony collapse disorder (CCD). The newly emerging technology of the Internet of Things (IoT), enables remote monitoring using wireless sensors inside beehives. In this paper, we present the model of the system for remote temperature monitoring on a various points inside the beehive colony using IoT devices. Measured data is transmitted to a remote server where received data streams are processed in real-time using Complex Event Processing (CEP) which enables detection of critical events and report it to the beekeeper. These data streams are compared with reference temperature patterns using machine learning algorithms, which give computers the ability to learn to detect events without being explicitly programmed. This system can significantly reduce the beekeeper reaction time and increase chances for a beehive colony overcoming certain types of anomalies with human intervention.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193239","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. Grcak, D. Grcak, V. Župunski, R. Jevtić, M. Lalošević, A. Radosavac, D. Kondić, J. Živić, A. Paunović, V. Zečević, D. Mićanović, D. Knežević
Advantages or disadvantages of intercropping system can estimate through expression of components of yield on the base of values of productive organs (spike, pod). The aim of this work was study of variation of spike index in cereals species and pods index in pea of spring intercropping. For investigation included spring species of small grains: wheat, triticale, oat and spring legume pea. The investigation was carried out in field condition in experiment with randomised block design of 5m plots, with 4 replications. Each species (cereals and pea) were sown sole and in intercrops wheat+pea, triticale+pea and oat+pea. At the maturity stage used 40 Received 10 November 2019 Accepted 12 December 2019 Acta Agriculturae Serbica, Vol. XXIV, 48(2019); 167-180 168 plants (10 plants/replication) for determining harvest index of spike in cereal species and index of pea pods on the base of analysis of spike mass and pod mass and seed mass spike and seed mass pod. Seed mass spike of small grains species genotypes variate in ratio of 0.85 g (wheat+pea) and 1.59 g (oat intercrops) with average 1.19 g for all crops of cereals and variant of cultivation. The spike mass variate in range of 1.37 g (triticale intercrop) and 2.23 g (wheat intercrops) with average 1.72 g for all cereals and variant of cultivation. Harvest index of spike variate between 62.5% (triticale sole) and 89.2% (oat sole). The value of spike mass was the higher in wheat intercrops than in wheat sole, while for triticale and oat spike mass is lower in intercrops. In the same of analyzed small grain species, seed mass was the higher in sole crops than in mixture with pea. The spike index, only in intercrop triticale+pea (63.2%) was slightly higher than in single crop of triticale (62.5%). Pod mass and seed mass pod of pea was the higher in pea intercrops than in pea sole. The highest pod mass was in intercrop pea+triticale (0.72 g) and the least in single crop of pea (0.45 g) with average 0.62 g for all crops. The highest seed mass pod was the highest intercrop pea+triticale (0.56g) and the least in monocrop of pea (0.32 g) with average 0.46 g for all crops. Harvest index of pod variate in ratio 68.0% (pea single) and 77.% in pea/triticale intercrop. Pod index of pea in mixture with each small grains species genotypes was higher than in pea’s monocrop. On the base of result we can conclude that intercropping cereals + pea, have positive effect on spike and pod characteristics which values were higher in majority of studied intercrops than in monocrops.
{"title":"Effect of cereals + pea intercropping on spike index of spring wheat, triticale, oat and pods index of pea","authors":"M. Grcak, D. Grcak, V. Župunski, R. Jevtić, M. Lalošević, A. Radosavac, D. Kondić, J. Živić, A. Paunović, V. Zečević, D. Mićanović, D. Knežević","doi":"10.5937/aaser1948167g","DOIUrl":"https://doi.org/10.5937/aaser1948167g","url":null,"abstract":"Advantages or disadvantages of intercropping system can estimate through expression of components of yield on the base of values of productive organs (spike, pod). The aim of this work was study of variation of spike index in cereals species and pods index in pea of spring intercropping. For investigation included spring species of small grains: wheat, triticale, oat and spring legume pea. The investigation was carried out in field condition in experiment with randomised block design of 5m plots, with 4 replications. Each species (cereals and pea) were sown sole and in intercrops wheat+pea, triticale+pea and oat+pea. At the maturity stage used 40 Received 10 November 2019 Accepted 12 December 2019 Acta Agriculturae Serbica, Vol. XXIV, 48(2019); 167-180 168 plants (10 plants/replication) for determining harvest index of spike in cereal species and index of pea pods on the base of analysis of spike mass and pod mass and seed mass spike and seed mass pod. Seed mass spike of small grains species genotypes variate in ratio of 0.85 g (wheat+pea) and 1.59 g (oat intercrops) with average 1.19 g for all crops of cereals and variant of cultivation. The spike mass variate in range of 1.37 g (triticale intercrop) and 2.23 g (wheat intercrops) with average 1.72 g for all cereals and variant of cultivation. Harvest index of spike variate between 62.5% (triticale sole) and 89.2% (oat sole). The value of spike mass was the higher in wheat intercrops than in wheat sole, while for triticale and oat spike mass is lower in intercrops. In the same of analyzed small grain species, seed mass was the higher in sole crops than in mixture with pea. The spike index, only in intercrop triticale+pea (63.2%) was slightly higher than in single crop of triticale (62.5%). Pod mass and seed mass pod of pea was the higher in pea intercrops than in pea sole. The highest pod mass was in intercrop pea+triticale (0.72 g) and the least in single crop of pea (0.45 g) with average 0.62 g for all crops. The highest seed mass pod was the highest intercrop pea+triticale (0.56g) and the least in monocrop of pea (0.32 g) with average 0.46 g for all crops. Harvest index of pod variate in ratio 68.0% (pea single) and 77.% in pea/triticale intercrop. Pod index of pea in mixture with each small grains species genotypes was higher than in pea’s monocrop. On the base of result we can conclude that intercropping cereals + pea, have positive effect on spike and pod characteristics which values were higher in majority of studied intercrops than in monocrops.","PeriodicalId":31632,"journal":{"name":"Acta Agriculturae Serbica","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71193245","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：