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Browsing Articole din publicaţii internaţionale by Subject "lactic acid bacteria"

Browsing Articole din publicaţii internaţionale by Subject "lactic acid bacteria"

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  • Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree 
    CUSMENCO, Tatiana; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Galaţi University Press, 2023)
    In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety ...
  • Biochemical approaches for goat milk yogurt production 
    POPOVICI, Cristina; TIȚA, Mihaela Adriana; CARTASEV, Anatolii; RESITCA, Vladislav; BOGDAN, Nina; MIGALATIEV, Olga (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2020)
    Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. In this research goat milk ...
  • Biotechnological potential of lactic acid bacteria preserved in national collection of nonpathogenic microorganisms 
    BOGDAN-GOLUBI, Nina (Moldova State University, 2023)
    The aim of this study was to review of lactic acid bacteria from NCNM and their potential for industrial applications.
  • Controlling the Risk of Bacillus in Food Using Berries 
    SANDULACHI, Elisaveta; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to ...
  • Controlling the Risk of Bacillus in Food Using Berries 
    SANDULACHI, Elisaveta; BULGARU, Viorica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary ...
  • InoBioProd: innovation challenges and scientific perspectives 
    POPOVICI, Cristina; CARAGIA, Vavil; CARTASEV, Anatoli; MIGALTIEV, Olga; COEV, Ghenadie; GOLUBI, Roman; BOGDAN, Nina; GRUMEZA, Irina (National University of Food Technologies, Kyiv, Ukraine, 2017)
    Agrofood industrial wests and byproducts are used as a source of bioactive copounds. At the same time goat milk, indigenous lactic acid bacteria and fermented milk products with high biological properties are main objects ...
  • Isolation and characterization of lactic acid bacteria strains from goat milk for potential use in the production of yougurt 
    POPOVICI, C.; TIȚA, M.; CARTASEV, A.; BRINZA, R.; BOGDAN, N. (Transilvania University Press, 2019)
    In the presented research, the physico-chemical and microbiological characteristics of goat's milk were determined. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus ...
  • Microbiological aspects of goat's milk yogurt with the addition of scald fruits 
    BULGARU, Viorica; SANDULACHI, Elizaveta; CUȘMENCO, Tatiana (Galati University Press, 2021)
    In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic ...

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