ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364
 

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Şerban-Eugen CUCU, Mona Elena POPA

Whole-wheat bread is commonly consumed all over the world, due to its high nutritional content. However, this type of bread have high levels of phytic acid, which can chelate divalent minerals. Phytic acid is a major phosphorous storage compound existing in most cereal grains, oilseeds and legumes and it is necessary to find technological solution for reducing its content in bread. In recent years, consumer appreciation regarding sourdough bread has increased, not only due to higher information of its nutritional properties, but mainly because consumers relish the stronger aroma of sourdough bread compared with yeasted bread. Technological aids such as natural antimicrobial compounds or sourdough utilization can be a particularly useful tool to improve bread shelf life but also bread quality and flavor. Bread aroma is determined by numerous factors, including the sort of cereal flours, the characteristics of sourdough preparation, the baking conditions, and the metabolism of fermenting microorganisms. This paper aim is to review the literature for various state of the art technological solutions for bread flavor and nutritional quality improving.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Ioana STANCIU, Mona Elena POPA

Research is being done worldwide to improve foods with functional ingredients. In the food industry, the stability of functional ingredients and the type of products in which they are added are taken into account. Bakery products are consumed very frequently and can be improved without much technological effort. Functionalization of this kind of staple food is very important for food security purpose. This paper will assess the scientific literature on this field from the last decade and the state of the art will be described. The objective of this work is to make a short review in using functional ingredients in bakery products, which are used nowadays in industry or are in the research and development phase. The paper presents aspects such as: new sources of functional ingredients (pumpkin seed flour, potato flour, chickpea flour, chia flour, hemp flour, coconut flour, banana flour), new bakery products, new processing inputs to obtain functionalised bakery products, and consumer attitude related to these kind of products.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Georgia OLARU, Elena Mona POPA

Essential oils from natural plants are antimicrobial agents that can be used to control food spoilage and pathogenic food; they have long been used as flavoring agents in beverages and food. The antimicrobial activity of essential oils is attributed to a number of small terpenoids and phenolic compounds that provide antifungal or antibacterial activity. The experimental research carried out in this work focus on the in vitro study of the antimicrobial effect of fennel and sage essential oils on two food spoilage molds with the evaluation of the minimal lethal concentration (MLC). The fungi used in experimental work were Aspergillus niger and Penicillum expansum from Faculty of Biotechnologies collection. Minimum lethal concentrations were determined using a modified disc diffusion method in agar after puncture the fungus in the center of the Petri dishes. Sage and fennel essential oils proved to be the strongest antifungic agents, the minimum volumes that inhibited the growth and development of two fungi ranging between 14 to 19 μL. Seabuckthorn essential oil, even in higher doses of 250-300 μL, did not show antifungal activity.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Oksana VARCHENKO1, Mykola KUCHUK, Myroslav PARII, Yuriy SYMONENKO

Transient gene expression in plants allows accumulation of large amount of recombinant proteins within a very short time. We optimized the protocol of transient green fluorescent protein (GFP) expression system in Aztec tobacco (Nicotiana rustica L.) plants. For transient transformation, the optimal optical density of the agrobacteria suspension for plant tissues infiltration was determined. The pSPV2303 genetic construct, contained the gfp gene from A. victoria under double 35S CaMV promoter, used for this purpose. The agrobacteria suspension was grown to OD = 1.0 initial optical density at wavelength 600 nm and the plants were infiltrated with the following final concentrations: 0.2; 0.4; 0.8; 1.0; 1.5; 2.0 without and with the addition of 4'-hydroxy-3',5'-dimethoxyacetophenone (acetosyringone) at 150 μM concentration. Spectrofluorometric and protein analysis were used for green fluorescent protein (GFP) detection. The highest level of expression obtained was using the OD = 1.0 agrobacteria optical density and there was not a detrimental effect on plant tissues.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Paula CIURSA, Mircea OROIAN

The aim of this study was to analyze the influence of corn and inverted sugar syrups adulteration on physicochemical parameters of acacia honey. The adulteration of the acacia honey samples analyzed was done by the addition of concentrated corn syrup. For this purpose, acacia honey was adulterated with different percentages (5%, 10%, 20% and 50%) of corn syrup and inverted sugar. The color, pH, free acidity, electrical conductivity, moisture content, hydroxymethylfurfural content, as well as the sugar content (fructose, glucose, sucrose, turanose, maltose, trehalose, melesitose, and raffinose) were chosen as parameters for evaluating the influence of adulteration agents in honey. The moisture content of the honey samples were below the maximum level established by Codex Alimentarius (≤ 20%). The hidroxymethylfurfural content increased considerably from 18.97 in authentic honey to 337.31 mg/kg honey adulterated with 50% inverted sugar syrup, while a decrease occurred from 18.97 to 10.89 mg/kg honey adulterated with 50% corn syrup. Electrical conductivity decreased from 122.26 μS/cm to 107.08 μS/cm and from 122.26 μS/cm to 69.34 μS/cm with the addition of inverted sugar syrup and of corn syrup respectively. The fructose/glucose ratio decrease from 1.42 in authentic honey to 1.25 in honey adulterated with 50% inverted sugar syrup and from 1.42 to 1.34 in honey adulterated with 50% corn syrup. The results indicated that most of the values of the physicochemical parameters showed considerable changes on the adulterated honey with both types of syrups.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Zamfir MARCHIȘ, Adina Lia LONGODOR, Răzvan A. CODEA, Igori BALTA, Aurelia COROIAN

Mare's milk is valuable because of its nutritional properties. It is used in human food and tartamente for various diseases. Mare milk changes its composition depending on the lactation. It has the lowest values in first and second lactation in lactating 3, the highest values. The fat content varies between 1.88 g/100 g (lactation 1) and 2.17 g/100 g (lactation 3). Milk protein varies between 1.74 g/100g (lactation 1) and 1.92 g/100 g (lactation 3). For colostrum, affecting all day postpartum physico-chemical parameters. The highest values for these parameters are within 3 days postpartum. On day 5, the low values are observed. The fat content of the colostrum varies between 2.85 g/100 g, on day 1, and 2.13 g/100 g, on day 5.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Denisa CIOTEA, Mona Elena POPA

The aim of this paper is to present the most used preservation methods and their impact on the content and composition of following plant materials: Mentha piperita, Ocimum basilicum and Rosmarinus officinalis. The preservation methods used in this work were natural drying, freezing storage and gamma rays irradiation. Steam distillation method was used to extract the essential oils from the preserved samples. Essential oil content varied according to the preservation method tested on the plant materials. Fresh plant distillation yield for peppermint and rosemary were 0.35% and for basil was 0.88%. Dried plant and gamma rays irradiated plant distillation yield for rosemary was 1.94%, for peppermint was 0.55%, and for basil was 0.29%. Frozen plant distillation yield for rosemary was 0.50%, for peppermint was 0.15%, and for basil was 0.05%. Chemical composition of studied essential oils are analyzed by Gas Chromatography coupled with Mass Spectrometry Detector (GC-MSD). The primary constituent detected in peppermint oil was menthan-ol, in rosemary oil was eucalyptol and in basil essential oil was estragole. As the main conclusion is the preservation methods clearly influence the content and the chemical composition of essential oils obtained from plant material.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Monica ENACHE, Matei COMAN, Marius HANGAN

Pollen allergy (polinosis) is one of the most common allergic seasonal respiratory diseases in Romania. Allergenic pollen is generally anemophilous, it is produced in large quantities, it is light and can be transported by the atmospheric currents and it contains major allergens. The detection of aeroallergens, the inventory of plant species with allergenic potential and the knowledge of their flowering period provide valuable information for both allergy sufferers and allergy physicians. Thus, several European countries have developed aerobiological surveillance networks that make daily bulletins containing data needed to prevent exposure to local allergenic pollen. Considering the theoretical and practical importance of this subject and the current need to develop a network of aerobiological monitoring laboratories in our country, the aim of the present work was the morphological study of the pollen with allergenic potential found in Romania by microscope analysis and the establishment of a collection of pollen images at our laboratory. Such a collection is needed for comparisons and further identification of pollen grains from the air.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Mioara Ancuța DUMITRU, Ștefana JURCOANE, Daniela BĂLAN, Oana SICUIA

Ecological biotechnology reduces the negative impact of industrial activities to the environment, by different bioremediation processes. Such biotechnological measures are non-polluting and environmentally safe. The use of specific microorganisms for the degradation of leather residues is an ecological alternative and an ecological tool for bioremediation. The aim of this study was to isolate some microbial strain capable to accelerate the degradation of leather waste, reducing the pollution that causes environmental damage. Three isolated bacterial strains, DA7, DA10 and DA13, were selected for their ability to produce extracellular proteases. These strains were identified with the Biolog-Microbial Identification System as Brevundimonas diminuta, Bacillus cereus/thuringiensis and Bacillus cereus, respectively. Studies revealed that the best enzymatic activity is higher after 120 hours cultivation, at 35oC temperature, 135 rpm and pH 7.0 units.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Cristina Valentina ALBU (PROCA), Raluca Ştefania ENCEA, Camelia DIGUŢĂ, Florentina MATEI, Călina Petruţa CORNEA

Laccase belongs to the blue multicopper oxidases and participates in degradation of polymers, ring cleavage of aromatic compounds and cross-linking of monomers. It is distributed in higher plants and fungi. It is present in Ascomycetes, Deuteromycete, and Basidiomycetes and abundant in lignin-degrading white-rot fungi. Lacasse has been reported to be produced by different mushrooms (Trametes, Ganoderma, Pleurotus) and by filamentous bacteria (Streptomyces) or fungi (Aspergillus). The article proposes a comparative analysis of the optimal conditions for laccase production in the case of macromycetes and some micromycetes, like fungi or filamentous bacteria, meanwhile describing the isolation, purification and characterization of the laccase produced by such organisms. All these issues will be approached through the biotechnological application of these enzymes (dye decoloration, bioremediation etc).

[Read full article] [Citation]

Page 7 of 12

The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.

© 2019 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.

Powered by INTELIDEV

Biotechnologies Journal