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Charakterystyka zanieczyszczeń występujących w spirytusach surowych
(Wydawnictwo Politechniki Łódzkiej, 2009) Stanisz, Maciej; Sapińska, Ewelina; Pielech-Przybylska, Katarzyna
Na podstawie przeglądu dostępnych publikacji opisano mechanizmy oraz przyczyny powstawania produktów ubocznych fermentacji alkoholowej, obniżających jakość spirytusów surowych. Produkty te należą do następujących grup substancji chemicznych: związki karbonylowe, kwasy karboksylowe, estry, metanol oraz alkohole wyższe. Wskazano również na czynniki, które w istotny sposób mogą wpływać na ich nadmierną koncentrację.
Ocena zanieczyszczenia mikrobiologicznego na stanowiskach pracy w garbarniach
(Polish Society of Occupational Medicine, 2014) Skóra, Justyna; Gutarowska, Beata; Stępień, Łukasz; Otlewska, Anna; Pielech-Przybylska, Katarzyna
Background: Due to their animal material processing, tannery workers may be exposed to biological agents. The aim of the study was the microbial contamination assessment of tanneries with different production specifications. Health risk was estimated based on particle size distribution. Moreover, indicators of microbial contamination of tanneries were selected. Materials and Methods: The studies were conducted in 2 types of tanneries – processing raw hides and producing chrome-tanned leather. Air was sampled with MAS-100 Eco Air Sampler, leathers using RODAC Envirocheck® contact plates and swab method, microbial numbers were determined by a culture method. For the bioaerosols size distribution analysis, a six-stage Andersen sampler was used; identification was performed using microscopy and biochemical methods. Microbial contamination was identified by 16S RNA and ITS1/2 rDNA analysis for bacteria and fungi respectively. Results: The microbial number in the air ranged between 1.2×103 and 3.7×103 CFU/m3. While on the leather, it ranged between 7.6×101 and 5.5×105 CFU/100 cm2. Bacteria dominated in the tanneries (air: 51–92%, leathers: 60–100%). Results indicate that potential health risks arise from the fungal small bioaerosol particles presence (0.65–2.1 μm). Eleven indicator microorganisms were determined: B. pumilus, B. subtilis, B. cereus, C. lubricantis, C. cladosporioides, P. commune, P. echinulatum, P. chrysogenum, P. crustosum C. parapsilosis and C. albidus. Conclusions: Microbial contamination evaluation in the tanneries showed the increased bacteria and fungi number in the air in relation to the outdoor air, which indicates an occupational inhalation risk to workers. The designated indicators of microbial contamination in the tanneries are associated with their specific and potentially pathogenic working environment.
Synthesis of higher alcohols during alcoholic fermentation of rye mashes
(Wydawnictwo Politechniki Łódzkiej, 2010) Pietruszka, Marta; Pielech-Przybylska, Katarzyna; Szopa, Józef
Formation of by-products during alcoholic fermentation is a complex process. Particular attention should be paid to generation of higher alcohols because of its complex mechanism and dynamics. In XIX century the higher alcohols were thought about as "bacterial metabolites of spoilage" that contaminate alcoholic beverages. At the beginning of XX century Ehrlich proved that these compounds were produced by yeast from amino acids and they naturally occurred in all alcoholic beverages derived from spirits of agricultural origin. The quantity and profile of fusel alcohols in the wash depend on many factors such as raw materials used to prepare the sweet mash, yeast strain and the inoculum dose, supplements added to the mash. Investigations of many researchers prove that higher alcohols are formed through catabolic and anabolic pathways. They are either products of amino acid catabolism -as was found by Ehrlich or by-products of amino acid synthesis from pyruvate through the anabolic pathway. The occurrence of fusel alcohols in raw spirits from agricultural distilleries is a result of the presence of amino acids, sugars and products of their metabolism mainly aldehydes, in fermented mashes.