In the canning industry, thermal preservation processes typically are designed based on Clostridium botulinum thermal destruction kinetics. However, some bacteria can still survive, necessitating implementation of stricter timetemperature regimen for sterilization process. The aim of this study was to compare processing effectiveness at F₀ (sterilization value) 8 ±1 min from the perspective of the vegetable-based product canning facility, while analyzing the inactivation, viability, and recovery of thermophilic bacteria. Four commercial products [tomato soup and rassolnik soup - acidified food (AF), and mushroom soup and pea porridge - low-acid food (LACF)] with different heat transfer characteristics (convection and conduction) were inoculated with 6.6 log₁₀ spores/ml Geobacillus stearothermophilus LMKK 244 (reported as DSM 6790 and ATCC 10149 in other collections) and 4.8₁₀ log spores/ml Thermoanaerobacterium thermosaccharolyticum DSM 571 spore suspensions. Food samples contaminated with bacterial spores were processed in a steam-air retort at 118 °C for 75 min. G. stearothermophilus and T. thermosaccharolyticum growth was not detected in AF samples (pH = 4.4 and 4.5), but was observed in LACF samples (pH = 5.1 and 5.8). Practical evaluation showed that T. thermosaccharolyticum did not survive thermal processing, which was verified using a presence/absence test after incubation at 55 °C. G. stearothermophilus did not survive thermal processing, but recovered in pea porridge (pH = 5.8) during incubation. Our observations showed that food pH is a crucial factor determining microorganism survival during heat treatment and may be used by the vegetable-based product canning facilities to improve the food sterilization conditions.

Legume seed inoculation prior to sowing is a well-known practice in agriculture. Nitrogen fixation, due to the symbiotic relationship between legumes and rhizobia, improves the productivity of legumes. Rhizobia strain specificity can be observed very often, leading to differences in the total protein content. In this study two faba bean cultivars (‘Karmazyn’ and ‘Bartek’) and five pea cultivars (‘Retrija’, ‘Zaiga’, ‘Lāsma’, ‘Vitra’ and ‘Bartek’) were tested using various rhizobia strains. In addition, strain effectivity was observed in four different soil types. Overall, the protein content increase was observed after seed inoculation with Rhizobium sp. Rhizobia strain and plant cultivar interaction specification was observed. Plant cultivar appeared to have a decisive role in the formation of protein content when inoculated with Rhizobium sp. From these pilot experiments, it can be concluded that, when choosing Rhizobium sp. strains for legume inoculation, soil type also should be considered. Rhizobia has the potential to be used as a commercial preparation intended for increasing legume protein content, alongside with increased legume yield; however, different rhizobia strains should be mixed together to achieve the optimal result.

Excessive intake of saturated fatty acids and physiologically imbalanced amino acids worsens the patient’s psychotic condition, creating the risk of developing psychosis and other comorbidities. Therefore, to ensure the optimal amount of amino acids and improve the psychotic state, pea protein isolate is an alternative to nutritional supplementation. The aim of the study was to analyse the amino acid profile of pea protein isolates and their solubility to evaluate their potential for the development of beverages for patients with psychiatric disorders. In the study, the amino acid profile analysis of organic and conventional pea protein isolates was performed using high performance liquid chromatography mass spectrometry. To evaluate solubility, pea protein isolates were treated in an ultrasonic bath and at different pH concentrations. The results showed that organic pea protein isolate showed a higher composition of essential amino acids (41.27%) and semi-essential amino acids (8.37%) than conventional pea protein isolate. Organic pea protein isolate was able to provide a more appropriate amino acid composition to meet the amino acid needs of patients with psychiatric disorders. Organic and conventional pea protein isolates had higher solubility in the ultrasonic bath of 20 min and in the alkaline environment. The solubility between the two pea protein isolates was not significantly different, but the ultrasonic bath treatment and different pH concentrations were significant, which gave insight and further application in beverage production.

Legume seed inoculation prior to sowing is a well-known practice in agriculture. Nitrogen fixation, due to the symbiotic relationship between legumes and rhizobia, improves the productivity of legumes. Rhizobia strain specificity can be observed very often, leading to differences in the total protein content. In this study two faba bean cultivars (‘Karmazyn’ and ‘Bartek’) and five pea cultivars (‘Retrija’, ‘Zaiga’, ‘Lāsma’, ‘Vitra’ and ‘Bartek’) were tested using various rhizobia strains. In addition, strain effectivity was observed in four different soil types. Overall, the protein content increase was observed after seed inoculation with Rhizobium sp. Rhizobia strain and plant cultivar interaction specification was observed. Plant cultivar appeared to have a decisive role in the formation of protein content when inoculated with Rhizobium sp. From these pilot experiments, it can be concluded that, when choosing Rhizobium sp. strains for legume inoculation, soil type also should be considered. Rhizobia has the potential to be used as a commercial preparation intended for increasing legume protein content, alongside with increased legume yield; however, different rhizobia strains should be mixed together to achieve the optimal result.