Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2025 (vol. 73), issue 4-5
L(+)-Lactic Acid Production from Corncob Biomass using Multiple Parallel Fermentation (MPF) with Aspergillus spp. and Lactococcus lactis
Elya Mufidah, Audrya Nasywa Veliska, Adib Maula Mifzal, Farida Rahayu, Maghfira Selia Irawati, Yusuf Wibisono, Sri Suhartini, Maharani Pertiwi Koentjoro
Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(4-5), 229-241 | DOI: 10.11118/actaun.2025.016 
Corncob is an abundant lignocellulosic residue whose conversion to high-value chemicals remains challenging. Here, we report the first Multiple Parallel Fermentation (MPF) that couples Aspergillus niger ATCC 16888, Aspergillus flavus ATCC 26946 and Lactococcus lactis ATCC 19435 in one pot for L-(+)- lactic acid production. The fungi supplied complementary cellulase- and xylanase-rich enzyme suites, while LAB rapidly fermented the released sugars. Enzyme activities, consortium compatibility and fermentation conditions were systematically optimized through Taguchi design (temperature 35-39 °C, pH 6.0-7.0, substrate 3-7%). The optimum setting-39 °C, pH...
INFLUENCE OF AGING TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CRAFT SOFT CHEESES MADE FROM UNPASTEURIZED GOAT'S MILK
Viktor Davydovych, Larysa Shevchenko, Svitlana Shulyak, Volodymyr Nedashkivskyi, Olena Semenko, Liudmyla Tyshchenko, Mykola Nikolaienko, Alona Altanova, Yevheniia Marchyshyna
Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(4-5), 243-252 | DOI: 10.11118/actaun.2025.017
The expansion of craft cheese production from unpasteurized goat milk as health food products in the Ukrainian market requires the development of criteria for their quality and authenticity during ripening. The study aimed to determine the effect of ripening time on the physicochemical characteristics of brine Feta cheese and soft Chevre cheese with white mould. During 30 months of ripening, the moisture and protein content of Feta cheese did not change, fat increased by 3.03%, and ash decreased by 0.76%. The shelf life of Feta cheese did not affect its quality but changed the texture, which at the age of 18 and 30 months was characterised by compaction...
THE MEAT YIELD AND PHYSICOCHEMICAL COMPOSITION OF WILD TURKEY (MELEAGRIS GALLOPAVO L.) MEAT RAISED IN A SEMI-WILD MANNER
Peter Haščík, Martin Fik, Bučko Ondřej, Adriana Pavelková
Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(4-5), 253-263 | DOI: 10.11118/actaun.2025.018
Wild turkeys (Meleagris gallopavo L.) are considered a promising source of high-quality poultry meat. The aim of this study was to evaluate the meat yield and selected physicochemical properties of semi-wild wild turkeys, including water, protein, fat and cholesterol content, amino acid and fatty acid profiles and meat colour. The average carcass yield without head was 79.56%. The water content ranged from 69.25 (breast) to 71.39 g/100 g (thigh), the protein content from 23.19 (thigh) to 26.24 g/100 g (breast) and the fat from 0.95 (breast) to 2.03 g/100 g (thigh). Cholesterol content was lower in breast (41 mg/100 g) and higher in thigh (56 mg/100...
SUNFLOWER PROTEIN CONCENTRATE IN ANIMAL NUTRITION: A SCOPING REVIEW OF NUTRITIONAL VALUE, PROCESSING, AND TRADE
Liliia Pitera, Vladyslav Pitera
Acta Univ. Agric. Silvic. Mendelianae Brun. 2025, 73(4-5), 267-277 | DOI: 10.11118/actaun.2025.019
Sunflower protein concentrate (SPC) is gaining recognition as a high-quality, plant-based protein source in animal nutrition due to its favorable amino acid profile, high digestibility, and functional feed properties. This scoping review synthesizes current research on SPC's nutritional composition, processing methods, and international trade dynamics, with a particular focus on Ukraine's growing role as a producer and exporter. Technological advancements such as dehulling, decellulosing, and membrane fractionation have significantly enhanced SPC's suitability for poultry and swine diets, while research on ruminants, aquaculture, and rabbits remains...