P. Semjonovs

University of Latvia, Rija, Riga, Latvia

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Publications (12)6.81 Total impact

  • Current Nutrition & Food Science 09/2015; 11(999):1-1. DOI:10.2174/1573401311666150901211741
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    ABSTRACT: Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however still rarely are used to create food products with increased nutritive value, functional foods or feed supplements. Application of certain strains of probiotic bifidobacteria for fermentation of non-dairy substrates is a great challenge for industry-targeted research and industry with further offering to the market of functional food products. Our study is the first report on application of bifidobacteria for fermentation of fish. It was shown that a new fish-based functional food product can be obtained after fermentation of Baltic herring mince, supplemented with carbohydrates and NaCl, with a single-strain probiotic culture Bifidobacterium animalis subsp. lactis Bb12. Evaluation of FT-IR spectroscopy data indicated changes of proteins and the composition of total carbohydrates in fermented Baltic herring samples compared to the control. Glucose and sucrose ensured quick acidification and the decrease of pH, to achieve the cell count of B. lactis Bb12 up to 108CFU g-1, thus meeting requirements of the viable cell-count of probiotic bacteria in functional food products. However the highest cell counts of probiotic bacteria and acidification were reached using fish mince supplemented with sucrose (2%) and NaCl (1%). The obtained fermented baltic herring paste or its concentrate-after freeze-drying, still with high content of viable probiotic cells (107-108CFU g-1), can be used as functional food product as well as food and feed ingredients.
    American Journal of Food Technology 05/2015; 10(5):184-194. DOI:10.3923/ajft.2015.184.194
  • P. Semjonovs · L. Shakizova · I. Denina · E. Kozlinskis · D. Unite ·
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    ABSTRACT: Since, prophylactic properties and status of healthy food is generally attributed to cabbage and probiotic Bifidobacterium lactis Bb12, scientific research is needed for simultaneous application of vegetable and fruit juices and probiotic cultures for development of novel functional drinks especially taking into consideration growing demand for non-dairy fermented beverages. There are few reports on fermentation of vegetable and fruit juices with bifidobacteria cultures and to our knowledge, this is first report on cabbage juice fermentation by bifidobacteria. The aim of this research was to develop novel functional beverage based on cabbage juice fermented with probiotic B. lactis Bb12. The probiotic B, lactis Bb12 grew well in cabbage juice at 25°C as the sole culture or in mixed starters, which is quite notable for bifidobacteria. Strains of bifidobacteria were relatively NaCl-tolerant at 5 g L-1. The addition of fructan sources promoted B. lactis Bb12 survival in fermented cabbage juice during storage at 4°C for 2 weeks. The survival of B. lactis Bb12 was dependent upon the molecular weight of the fructan source and contributed to the extension of the shelf life of the fermented cabbage juice. In this study, it was shown that B. lactis Bb12 grows well in cabbage juice, achieving a concentration of 106 CFU mL-1, the minimum required concentration for probiotic efficacy. It was stated that combination of probiotic strain B. lactis Bb12 and fructan additives is a prospective approach for cabbage juice-based fermented functional synbiotic beverage development.
    Research Journal of Microbiology 03/2014; 9(3):129-141. DOI:10.3923/jm.2014.129.141
  • P. Semjonovs · I. Denina · R. Linde ·
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    ABSTRACT: Kombucha is a traditional beverage consumed in various parts of the world. It is made by fermentation of sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective and hypocholesterolaemic properties. Microbial composition of Kombucha association is highly variable therefore the chemical composition of obtained beverage can vary a lot and affect products quality. Thus, industrial production of Kombucha beverage is difficult and defined starter culture is strongly needed for obtaining the product with standard characteristics. In the present study individual starter cultures were used to obtain Kombucha like fermented beverage to evaluate its physiological effects in rat model for further development of functional beverage. Low density cholesterol, triglycerides and homocysteine levels elevated by fat diet decreased during intake of fermented beverage (2.5 mL kg-1 b.wt). To evaluate liver cell status alanine aminotransferase (ALAT) and aspartate Transaminase (ASAT) were assayed. It was shown that ASAT and ALAT decreased due to fermented beverage consumption in both-normal and high fat diet group. Zero rat mortality was observed during fermented beverage intake for 60 days (2.5-7.5 mL kg-1 b.wt.). This study on the consumption of fermented beverage obtained by use of defined starter suggests that it could be suitable for prevention of some metabolic disorders, like cardiovascular diseases or liver disorders, attributed to unhealthy lifestyle like high-fat diet. However, further research on physiological effects and possible mechanisms of action is needed and human studies would be welcomed.
    Journal of Medical Sciences(Faisalabad) 03/2014; 14(3):147-152. DOI:10.3923/jms.2014.147.152
  • I Deniņa · P Semjonovs · A Fomina · R Treimane · R Linde ·
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    ABSTRACT: Unlabelled: Use of stevia-derived sweeteners was recently officially approved by the European Commission, and their application in the food industry has increased, especially in functional foods. However, there are scarce data about the influence of stevia on probiotic bacteria, which are important both as an inhabitant of the human gut and as a functional food additive. Taking into consideration the broad application of Lactobacillus reuteri in functional foods, the aim of the research was to evaluate the influence of stevia glycosides on its growth. Six Lact. reuteri strains were tested for their ability to grow in the presence of stevioside and rebaudioside A (0·2-2·6 g l(-1) ). The effect of stevia glycosides on biomass concentration, cell count, pH and lactic and acetic acid synthesis was analysed. Both glycosides impaired the growth of analysed strains. However, the inhibitory effect was strain specific, and the concentration-dependent effect was not observed for all parameters. The most pronounced concentration-dependent effect was on lactic and acetic acid production. Taking into account the observed strain-specific inhibitory effect of stevia glycosides, it could be suggested to evaluate the influence of them on each strain employed before their simultaneous application in functional foods. Significance and impact of the study: The study showed that the growth of Lactobacillus reuteri strains was inhibited in the presence of stevia sweeteners stevioside and rebaudioside A. Probiotics, for example Lact. reuteri strains, are often used as functional additives in health foods and are an important natural inhabitant of the human gastrointestinal tract. Stevia glycosides application in food is increasing; yet, there are no data about the influence of stevia glycosides on Lact. reuteri growth and very few data on growth of other lactobacilli, either in probiotic foods or in the gastrointestinal tract. This research shows that it is necessary to evaluate the influence of stevia glycosides on other groups of micro-organisms in further research.
    Letters in Applied Microbiology 10/2013; 58(3). DOI:10.1111/lam.12187 · 1.66 Impact Factor
  • P. Semjonovs · I. Denina · A. Fomina · L. Sakirova · L. Auzina · A. Patetko · D. Upite ·

    Biotechnology(Faisalabad) 05/2013; 12(5):202-208. DOI:10.3923/biotech.2013.202.208
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    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 07/2008; 227(3):851-856. DOI:10.1007/s00217-007-0796-4 · 1.56 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 12/2007; 21(4):349-363. DOI:10.1080/08905430701707802 · 0.51 Impact Factor
  • J Raipulis · M.M. Toma · P Semjonovs ·
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    ABSTRACT: Antigenotoxic activity of probiotic bacteria against furazolidone was studied using the short-term bacterial assay SOS chromotest, with Escherichia coli PQ37 as the test organism. The supernatants from probiotic and furazolidone co-incubation exhibited rather strong suppression on SOS induction produced by furazolidone on E. coli PQ 37 (sfiA: lacZ). Genotoxicity inhibition was found for all strains of the examined bacteria belonging to three genera. The highest genotoxicity inhibition was detected for Bifidobacterium lactis Bb-12 (92.0%) and for Lactobacillus acidophilus T20 (81.9%).
    International Journal of Food Microbiology 08/2005; 102(3):343-7. DOI:10.1016/j.ijfoodmicro.2004.11.029 · 3.08 Impact Factor
  • RaipulisJ · Toma M. · Semjonovs P. ·

    Raipulis J., Toma M., Semjonovs / P. // New Tools for Improving Microbial Food Safety and Quality. The 19th International ICFMH symposium. – Portorož, 2004, Portorož, Slovenia; 09/2004
  • I. Vina · R. Linde · A. Patetko · P. Semjonovs ·

  • P. Semjonovs · J. Jasko · L. Auzina · P. Zikmanis ·