Pavels Semjonovs

University of Latvia, Riga, Riga, Latvia

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Publications (2)1.39 Total impact

  • Pavels Semjonovs, Peteris Zikmanis
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    ABSTRACT: A novel strain of lactic acid bacteria Pediococcus pentosaceus P 773 was isolated from spoiled beer and identified by means of 16S rDNA sequence analysis. The ability to assimilate lactose as a sole carbon source as a specific feature for this strain was detected and confirmed on dairy substrates. In the presence of sucrose containing substrates (sucrose, raffinose) this P. pentosaceus P 773 lactose-positive strain produced a complex of extracellular polysaccharides (Qp=0.08g/l/h) with a molecular mass about 2,000kDa composed by glucose and fructose residues at a ratio 3:1, respectively. These exopolysaccharides were capable to stimulate the growth rate and biomass productivity of common constituent cultures of probiotic dairy starters (Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus) as well as were assimilated as a sole carbon source by these strains. The present study confirmed the presence of lactose-positive and exopolysaccharide-producing strain of P. pentosaceus in natural environment which could be used as a starter culture to impart more functional attributes to fermented food.
    European Food Research and Technology 01/2008; 227(3):851-856. · 1.39 Impact Factor
  • P. Semjonovs, P. Zikmanis, M. Bekers
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    ABSTRACT: Supplementation of milk and oat hydrolysate containing medium with Jerusalem artichoke concentrate (JAC) and subsequent fermentation with probiotic dairy starters resulted in substantial stimulation of probiotics Bifidobacterium lactis and Lactobacillus acidophilus as well as yogurt starter culture Lactobacillus bulgaricus development and acidification rate. The strain-specific responses of the general yogurt cultures, as well as probiotics to the addition of JAC, should be considered to achieve optimal composition of probiotic strains and conformable fermentation conditions. JAC is suggested to be perspective prebiotic additive for fermented synbiotic milks or oat-hydrolysate-based products.
    Food Biotechnology - FOOD BIOTECHNOL. 01/2007; 21(4):349-363.

Publication Stats

3 Citations
1.39 Total Impact Points


  • 2008
    • University of Latvia
      • Institute of Microbiology and Biotechnology
      Riga, Riga, Latvia