Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Inna RASTIMESINA, Olga POSTOLACHI, Valentina JOSAN, Oleg BOGDEVICI

The aim of this study was to characterize the soil microbiome, involved in nitrogen transformation processes, long-term exposed to obsolete pesticides (HCH, DDT and their metabolites). The working technique was based on the usual bacteriological methods of analysis; nutrient media, suitable for the comparative study of these groups of microorganisms were used. Under the long-term impact of toxicants, the restructuring of soil microbial community in the direction of reducing microbial diversity took place. In the soil polluted with POPs, compared to the reference soil, the number of nitrogen transforming bacteria and micromycetes was diminished and the representatives of the actinomycetes group were absent. The lack or small number of Azotobacter genus was the characteristic feature for the polluted soil. The research allowed the detection of both the inhibition of soil microflora and the development of natural attenuation of pesticides in soil.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Alexandra GRIGORAȘ (BURLACU), Aglaia POPA (BURLACU), Florentina ISRAEL-ROMING

Lignin is one of the primary components of lignocellulosic biomass, that hinders the depolymerization of the carbohydrate polymers. Lignin is an aromatic heteropolymer which has a complex chemical structure and a linkage heterogeneity which can lead to various aromatic compounds, that are converted into central carbon metabolism, through various microbial catabolic pathways and mechanisms. Lignin degradation can be obtained through different methods: chemical, enzymatic and microbial. Due to negative impact on the environment of the chemical approach, scientists suggest that the biotechnological pathways should be preferred. Multiple aromatic catabolic microorganisms actively secrete ligninolytic enzymes: peroxidases and laccases. The main lignin-degrading peroxidases include manganese peroxidase (MnP), lignin peroxidase (LiP) and versatile peroxidase (VP). Laccases, are usually found in plants, fungi, and bacteria and belong to the multicopper oxidase superfamily. In this review are described the most efficient approaches to depolymerize lignin in order to obtain value-added compounds.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by George TOADER, Viorica CHIURCIU, Paul CHIȚONU, Cătălin-Ionuț ENEA, Alexandru TOADER, Emilian MIREA, Gabriel-Alin IOSOB, Daniela TRIFAN, Luxița RÎȘNOVEANU, Leonard ILIE

The paper aims to present the use of new fertilization technologies in agricultural crops in Romania. At the same time, the paper presents the results obtained after testing these new fertilizer products (ecological fertilizers based on bacterial cultures) in parallel with the fertilization of crops with chemical fertilizers. These researches were carried out in two prestigious research institutions, the first being the Suceava Research-Development Station for Agriculture and the second being the Buzau Research-Development Station for Vegetable Culture. Within the two research institutions were established the crops to which both chemical and biological fertilizers were applied, during the experiments analyzing a series of biological parameters of the plant, soil and agricultural production. Following the completion of the experiments, it was observed that the physiology and anatomy of the plants showed changes as well as the production of the crops themselves, the yields showing an increase of up to 57% (in lots fertilized with organic fertilizer, compared to lots that were fertilized with a chemical fertilizer).

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Mihaela GEICU-CRISTEA, Paul-Alexandru POPESCU, Diana CĂPRAN, Mihaela-Cristina DRĂGHICI, Elisabeta Elena POPA

Since the onset of the COVID-19 pandemic and the associated lockdowns, many events occurred, such as supply chain disruption, shielding and working from home restrictions along with diminished incomes and people’s extra time spent in their own homes; all these have led to broad changes in consumer attitudes and behaviour. Therefore, people spent more time at home in all countries, and there was a significant increase in the number of people who enjoyed experiencing cooking at home, having a regular schedule for their meals. Pasta represents one of the most consumed food products in the world, their consumption increasing from year to year, experiencing a boost demand during the pandemic, because it has many important advantages such as: low cost, easy to cook, high nutritional value and long shelf life. Properly cooked pasta has a low potential to increase blood sugar, it slows down digestion and give a feeling of satiety for a longer period. The purpose of this study was to obtain information on consumer perceptions towards pasta consumption in order to develop new products that are adapted to current consumer requirements and preferences.

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ANTIOXIDANT AND PESTICIDE POTENTIAL OF SAGE HYDROSOLS

Written by Elena MIHAI, Daniela ILIE, Alexandra GASPAR-PINTILIESCU, Adriana Florina POPESCU, Mariana POPESCU, Cristina LUNTRARU, Miruna NEAGU, Oana CRACIUNESCU
Pages 9 to 16

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REVOLUTIONARY METHODS IN FERTILIZATION PROCESSES OF AGRICULTURE OF ROMANIA: BACTERIAL BIOPREPARATIONS – A `GREEN REVOLUTION`

Written by George TOADER, Viorica CHIURCIU, Paul CHIȚONU, Cătălin-Ionuț ENEA, Alexandru TOADER, Emilian MIREA, Gabriel-Alin IOSOB, Daniela TRIFAN, Luxița RÎȘNOVEANU, Leonard ILIE
Pages 17 to 22

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THE EVOLUTION OF THE QUALITY PARAMETERS ON THE STORED WHEAT

Written by Mariana Valentina PETRE, Gabriela Daniela STAMATIE, Mona Elena POPA
Pages 23 to 29

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EFFECTS OF EXTRACTS FROM PASSIFLORA CAERULEA LEAVES TREATED WITH A TRICHODERMA BIOSTIMULANT CONSORTIUM ON LACTIC ACID BACTERIA

Written by Elena UȚOIU, Iulia RĂUT, Florin OANCEA
Pages 30 to 40

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EXTRACTION AND IDENTIFICATION OF THE MAIN ALLERGENS FROM FRIED PEANUTS

Written by Elena MIHAI (DRAGHICI), Anca OANCEA, Oana CRACIUNESCU, Daniela ILIE, Catalina SANDA, Daniela BALAN, Stefana JURCOANE
Pages 41 to 46

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ROMANIAN CONSUMER BEHAVIOUR REGARDING PASTA CONSUMPTION DURING THE COVID 19 PANDEMIC

Written by Mihaela GEICU-CRISTEA, Paul-Alexandru POPESCU, Diana CĂPRAN, Mihaela-Cristina DRĂGHICI, Elisabeta Elena POPA
Pages 47 to 53

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SOLUBLE PROTEIN CONTENT ASSESSMENT IN DRY PET FOOD RAW MATERIALS: COMPARISON BETWEEN FRESH MEAT AND MEAT MEAL FORMULATIONS

Written by Nicolò MONTEGIOVE, Eleonora CALZONI, Alessio CESARETTI, Roberto Maria PELLEGRINO, Carla EMILIANI, Alessia PELLEGRINO, Leonardo LEONARDI
Pages 54 to 60

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SOURDOUGH FERMENTATION IN GLUTEN-FREE BREAD: A SHELF-LIFE IMPROVEMENT

Written by Iulia-Elena SUSMAN, Marina SCHIMBATOR, Gabriela STAMATIE, Alina CULEȚU, Alina DOBRE, Mihaela MULȚESCU, Mona Elena POPA
Pages 61 to 69

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IDENTIFYING SYNTHETIC COLORANTS FROM WINE BY UPLC

Written by Georgiana CERCHEZAN, Florentina ISRAEL-ROMING
Pages 70 to 74

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MAXIMIZING TOTAL PROTEIN EXTRACTION FROM SPENT BREWER’S YEAST USING HIGH-PRESSURE HOMOGENIZATION

Written by Otilia-Gabriela BĂRBIERU, Bogdan TRICĂ, Naomi TRITEAN, Radian Nicolae NEGRILĂ, Diana CONSTANTINESCU-ARUXANDEI, Florin OANCEA
Pages 75 to 84

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IOLOGICAL ACTIVE COMPOUNDS OF THE POLYGONACEAE FAMILY - A REVIEW

Written by Lavinia-Diana-Nicoleta BARBU, Oana-Alina BOIU-SICUIA, Narcisa BABEANU
Pages 85 to 92

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SOME FACTORS INFLUECING TRICHODERMA LACCASE PRODUCTION IN SUBMERGED CULTURE

Written by Cristina Valentina ALBU (PROCA), Elias EZZAAF, Diana GROPOȘILĂ-CONSTANTINESCU, Camelia DIGUȚĂ, Gabriela POPA, Florentina MATEI, Călina Petruța CORNEA
Pages 93 to 98

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HEALTH BENEFITS OF FERMENTED COLOSTRUM - A REVIEW

Written by Teodora-Cristina CIUCAN, Anca OANCEA, Florentina MATEI
Pages 99 to 108

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MICROBIOLOGICAL CHARACTERISTICS OF LONG-TERM CONTAMINATED SOIL WITH ORGANOCHLORINE PESTICIDES

Written by Inna RASTIMESINA, Olga POSTOLACHI, Valentina JOSAN, Oleg BOGDEVICI
Pages 109 to 114

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NEW INSIGHTS ON LIGNIN DEGRADATION

Written by Alexandra GRIGORAȘ (BURLACU), Aglaia POPA (BURLACU), Florentina ISRAEL-ROMING
Pages 115 to 124

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BIODEGRADABLE POLYMERIC SYSTEMS FOR MEAT PACKAGING - A REVIEW

Written by Elisabeta Elena POPA, Amalia Carmen MITELUT, Paul Alexandru POPESCU, Mihaela Cristina DRAGHICI, Vlad Ioan POPA, Maria RAPA, Mona Elena POPA
Pages 125 to 132

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METHODS FOR OBTAINING COLLAGEN FROM VARIOUS FISH SOURCES

Written by Agnes TOMA (APATEAN), Lucia MOLDOVAN, Oana CRACIUNESCU, Stefana JURCOANE, Florentina ISRAEL-ROMING, Daniela BALAN, Gabriela LUTA
Pages 133 to 142

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SIZE AND TYPE OF POLLEN GRAINS OF SOME MELLIFEROUS PLANTS IN ROMANIA

Written by Monica ENACHE, Marius HANGAN
Pages 143 to 156

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MICROBIAL LIPASES: OBTAINING, PURIFYING AND CHARACTERIZATION REVIEW

Written by Oana GHERGHESCU, Cristina STURZOIU (BALAŞ), Delia JITEA (ROMAN), Angela CĂŞĂRICĂ, Mişu MOSCOVICI, Narcisa BĂBEANU, Florentina ISRAEL-ROMING
Pages 157 to 163

[Abstract][Full article][Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Monica ENACHE, Marius HANGAN

In Romania there are about 1000 melliferous plant species, from these about 200 are considered important for beekeeping. Based on the descriptions found in the literature, a classification according to the type and size of the hydrated pollen grains of these melliferous plant species was attempted in the present study. The melliferous species that were analysed belong to 57 plant families, and more than half of them have medium size pollen grains. Several pollen types were noted: inaperturate; monoporatae; triporate; tetraporate; pentaporate; periporate; tricolpate; hexacolpate; pericolpate; monosulcate; tricolporate; tetracolporate; pericolporate; heteroaperturate (pseudocolpus); spiraperturate; syncolpate; bisaccate; pollen grains in groups (tetrad, polyad). From these, tricolporate pollen is the most frequent (about half of the species), followed by tricolpate pollen. These two morphological characters of the pollen grain of some melliferous species present in Romania were used to determine the species that show similar traits for identification purposes when using the light microscope technique. Pollen shapes, symmetry, wall thickness and surface patterns can further help group the plant species and narrow the search, when pollen identification is carried out.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Nicolò MONTEGIOVE, Eleonora CALZONI, Alessio CESARETTI, Roberto Maria PELLEGRINO, Carla EMILIANI, Alessia PELLEGRINO, Leonardo LEONARDI

Long shelf life and ease of use make dry pet food a popular choice among pet owners, inasmuch as it represents the majority of pet food on the market today. Two kinds of raw materials are commonly employed for the production of dry pet food, namely fresh meats (FMs) and particularly meat meals (MMs). These raw materials, before coming onto the market as dry pet food, undergo production processes, transportation, and, when it comes to MMs, industrial transformations, which may result in unwanted modifications of such ingredients, especially as far as their protein content is concerned. The goal of this study is to analyze the protein content of the raw materials regularly used in the production of dry pet food. Different formulations of white, red, and fish FMs and MMs have been prepared and analyzed. The protein concentration of both FM and MM mixes was assessed by the Bradford assay, with the aim being to evaluate the soluble protein content, which represent also a convenient digestibility index. Subsequently, the quality of proteins was evaluated through the characterization of the electrophoretic profile assessed by SDS-PAGE followed by staining with Coomassie Blue dye. The results proved that the formulations made of FMs, compared to the ones based on MMs, have a higher soluble protein content and a better-defined protein profile, thus making the former the best choice as raw materials for dry pet food production.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Cristina Valentina ALBU (PROCA), Elias EZZAAF, Diana GROPOȘILĂ-CONSTANTINESCU, Camelia DIGUȚĂ, Gabriela POPA, Florentina MATEI, Călina Petruța CORNEA

The main goal of this study was to optimise the laccase production on laboratory scale, under submerged cultivation, in synthetic media. For this purpose, two Trichoderma spp. strains were isolated from different soil and compost samples. These isolates were then inoculated onto culture media under different pH conditions (4, 5, 6, 7 and 8). To induce laccase production, the culture media were supplemented with two different inductors such as guaiacol 0.03% and 2 - 2.5mM CuSO4. In the first 48 hours of submerged fungal culture, the media with initial pH values in the neutral-basic range (7 and 8), recorded drastically low of pH (between 4 and 5), which suggests an acidification of the culture medium. After 14 days from the experiment initiation, Trichoderma TdMI2 isolate grown on media supplemented with guaiacol, at an initial pH value of 8, had a maximum production of fungal biomass and recorded a slight increase in enzymatic activity (from 0.5 to 0 , 6 U / ml). Between the two isolates of Trichoderma spp - TdCP and TdMI2 - cultured on media supplemented with 2.5 mM CuSO4 as inducer for laccase, only TdMI2 had an enzymatic activity of 0.62 U / ml after 3 days of culture.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Iulia-Elena SUSMAN, Marina SCHIMBATOR, Gabriela STAMATIE, Alina CULEȚU, Alina DOBRE, Mihaela MULȚESCU, Mona Elena POPA

Nowadays, the demand for high quality gluten-free (GF) products is growing, especially for bread. New approaches are necessary, such as finding new combinations of GF flours or different fermentation processes. Sourdough is one of the fermentation methods used in baking industry which showed an improvement to the quality of GF bread (texture, palatability, aroma, shelf life). The research aimed to improve the GF bread characteristics based on buckwheat flour, quinoa flakes and pea protein powder using two types of lactic acid bacteria (LAB). Three samples of GF formulation were developed: S1 with the addition of Lactobacillus plantarum (0.6%), S2 with Lactobacillus sanfranciscensis (0.6%) and a control without LAB. Breads were evaluated for their physico-chemical, microbiological and sensory characteristics. The best acceptance score was for S2 followed by S1 and control. The colour measurement showed similar values, while the crumb texture recorded diversified levels with S1 being the hardest. The microbiological analysis showed an increase in the bread shelf life from 3 days (control) to 7 days (S2). This study underlined that both shelf life and taste of GF bread have been improved by using LAB.

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Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Mariana Valentina PETRE, Gabriela Daniela STAMATIE, Mona Elena POPA

As one of the main grains consumed throughout the world, wheat is very important for food security. Harvesting and storage periods may have negative effects on physical and physiological quality and increased fungal incidence in the silo, especially when certain essential conditions for carrying out these processes are not complied with. Quality of wheat is changing during storage and this can influence the quality of bread and bakery products. During storage, the moisture of wheat must be keep at a safety level to prevent germination process and also the insect infestation have to be under control. This work aimed to monitoring the changes in the quality parameters of the wheat stored for a period of at least two years. The analysis carried out on the basis of which the observations were made were the following: moisture content, protein content, hectometer mass, falling number, gluten content, and E-nose analysis. The results of the analysis have shown that in the stored cereals certain quality properties have been modified, but over time the deterioration occurs more and more aggressively.

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