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

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Ionuț Georgică MARCHIDAN, Elisabeta Elena POPA, Mihaela GEICU-CRISTEA, Oana-Alina BOIU-SICUIA, Nicoleta RADU, Narcisa Elena BĂBEANU

The objective of this work was to highlight the antimicrobial properties of lavender essential oil (EO) obtained from the George 90 cultivar, which is the newest lavender cultivar approved in Romania for oil production. In order to highlight its antimicrobial properties, the essential oil obtained from the George 90 cultivar was tested in comparison with two other essential oils (EOs) obtained from the species Lavandula latifolia and Lavandula angustifolia, these two lavender species being the parents of the new George 90 cultivar. Three food pathogenic fungi (Aspergillus brasieliensis ATCC 16404, Fusarium oxysporum and Penicillium expansum), two food spoilage bacteria (Bacillus cereus and Bacillus subtilis) and six species of phytopathogenic molds (Alternaria sp., Botrytis cinerea, Fusarium culmorum FC46, Fusarium oxysporum f. sp. radicis lycopersici ZUM2407 (FORL), Macrophomina phaseolina and Sclerotinia sclerotiorum) were used in this study. In all the interactions with phytopathogenic agents and bacteria studied, a close relationship was observed between the antifungal potential and the dose of essential oils tested. Thus, as expected, increasing the dose of lavender essential oil is directly proportional to the inhibition effectiveness of the tested microorganisms.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Adriana Laura MIHAI, Mioara NEGOIȚĂ, Alina Cristina ADASCĂLULUI, Laurențiu Mihai PALADE, Nastasia BELC

The aim of the study was to assess and correlate the acrylamide content, determined by GC-MS/MS, and colour parameters of bread samples prepared using different wheat flours, dough preparation process and baking conditions (230, 240°C/40, 50 min). Our results showed that, regardless of the preparation process and baking conditions, the acrylamide content in bread varied under the effect of flour type. Refined wheat flour bread showed lower acrylamide levels (6.42-12.02 µg/kg) compared to whole-wheat flour bread (9.57-33.04 µg/kg). Acrylamide formation varied in response to dough preparation, ranging between 6.42-15.80 µg/kg for indirect process (IP), and 10.22-33.04 µg/kg for direct process (DP). With respect to the influence of baking conditions, a 10°C increase in baking temperature elevated the acrylamide content by up to 2.87-fold. Similarly, a 10 min extension of baking time resulted in higher acrylamide content (up to 1.30-fold). Moreover, strong negative correlations were observed between the acrylamide content and the L* colour parameter of breads, with r= -0.7522 ÷ -0.8428 for DP, and -0.9796 ÷ -0.9724 for IP. Our findings revealed the lowest acrylamide content achieved in bread prepared using wheat flour, indirect process, and lower baking time and temperature.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Monica ENACHE, Radu MORARU

Datura sp. and related plants mandrake (Mandragora officinarum and M. autumnalis), black henbane or stinking nightshade (Hyoscyamus niger), belladonna (Atropa belladonna) and angel's trumpets (Brugmansia sp.) are considered some of the deadliest plant species. Datura stramonium (jimson weed, thorn apple or devil's snare) is a weed that sometimes is cultivated as ornamental for its large, white funnel-shaped flowers, but it is considered dangerous due to accidental or deliberate ingestion of any plant parts. Tropane alkaloids (atropine, hyoscyamine, scopolamine) with strong anticholinergic properties can cause a variety of adverse effects that can lead to death in humans and other animals. They are pharmaceutically active and their mind-altering properties have been known since ancient times. Characteristic toxic symptoms can also occur after skin penetration alone and neither drying nor boiling decrease the plant toxicity. Naturally occuring alkaloids (for example from Stramonii folium and Daturae innoxiae herba) or synthetic and semisynthetic substitutes have found use in modern medicine too. The present paper comprises a review on the mechanism of toxicity and photomicrographs of characteristic microscopic features of Datura leaf.

[Read full article] [Citation]

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

Lignocellulosic biomass has a tremendous potential for obtaining value-added products useful in applications in medicine, food and feed, textile, biofuels, carbon fibres etc. Amongst the three main components, lignin is the most abundant natural aromatic polymer that is the least valorised. The main enzymes involved in lignin degradation are mainly oxidases (laccases and peroxidases), but several esterases (hydroxycinnamic acid esterases) are also important for their activity on releasing lignin from hemicellulose and cellulose. This study is focused on describing the most used compounds that can mimic the structure of lignin components and presents the available methods used for identifying microorganisms capable of degrading lignin. Also, it provides an array of industrial applications for depolymerised lignin.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Pamela REYES, Diana MOLINA, Gabriela N. TENEA

The lack of understanding about proper food manufacturing, transport, storage, and marketing methods has resulted in a high level of contamination with pathogenic bacteria that cause gastrointestinal disorders and induce drug resistance, which is a serious issue for the food sector. Due to their popularity as a fruit in the province of Imbabura, Ecuador, this issue has sparked a lot of interest in evaluating the quality and microbiological safety of strawberries and cape gooseberries at different ripening stages. According to bacteriological analyses, the microbiota of strawberries was dominated by Escherichia coli (1.61 x 103 CFU/g) at ripeness stages 4 (three-quarters of the fruit has turned red) and 6 (red colour, they feel slightly soft when squeezed, ready to eat), while the microbiota of gooseberries was predominated by Enterobacter spp. (1.11 x 102 CFU/g) at ripe stage 6 (intense yellow, ready to eat). The differences in the physiochemical characteristics (pH, total solids, acidity) at the time of harvest results in a difference in some pathogenic bacteria's adaptation. The selected clones per each ripe stage showed multi-antibiotic resistance (MAR). The calculated MAR index varies from 0.17 to 1.00 and was ripe stage-, and fruit dependent. The most resistant clones were E. coli for strawberries and Enterobacter spp. for gooseberries. Thus, it is crucial to set up efficient control measures and develop coordinated strategies to guarantee the microbiological quality of these foods.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Anna MOLDOVAN, Natalia MUNTEANU MOLOTIEVSKIY, Ion TODERAS

A wide range of organisms, including insects, which can cause considerable losses, attacks tomato crop. Chemical insecticides continue to be used as the primary pest protection measure. The research aims to identify native strains of Bacillus thuringiensis and Beauveria bassiana to be used in the sustainable management of pests of tomato crops in the Republic of Moldova. Based on conducted activities regarding isolating and characterizing bacterial strains, seven newly isolated strains were used in bioassay tests. Three other bacterial and ten fungal strains from the collection of the Institute of Zoology were tested against selected pests. Four experimental treatments were set up, two against adults and two against larvae of Leptinotarsa decemlineata. The bioassay tests against adults of Colorado potato beetle revealed two fungal and one bacterial strain with promising results for biological control. Low insecticidal activity was recorded against the larvae of potato beetle with the tested strains.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Virgil VRĂJMAȘU, Raluca-Ștefania RĂDOI-ENCEA, Oana-Alina BOIU-SICUIA, Camelia Filofteia DIGUȚĂ, Florentina MATEI

The use of Saccharomyces and non-Saccharomyces (NS) during wine making is a new concept to keep the wines’ local specificity. Different molecular tools were developed to quantify Saccharomyces yeast during winemaking, but for the NS several limitations were detected. In this regard, our work focused on the development of a qPCR method employing propidium monoazide (PMA) for the detection of NS viable cells. Very good correlation parameters and standard curves were obtained during the optimisation method for Saccharomyces reference strain versus NS belonging to Candida stellata and Torulaspora delbrueckii. The detection limit varied from 38 fg/µL to 49 fg/µL which corresponds to quantification limits of 70 CFU/mL to 1.03*102 CFU/mL. The optimised PMA-qPCR method can be considered as a rapid and suitable method for assessing the viable microbial count for both NS yeast species.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Elisabeta Elena POPA, Mihaela GEICU-CRISTEA, Amalia MITELUŢ, Maria RAPA, Mihaela DRĂGHICI, Paul Alexandru POPESCU, Mona Elena POPA

Meat spoilage is of great concern along the food chain, in respect to both consumers health and food waste, and also from an economic point of view. Spoilage mainly occurs due to the growth of microorganisms, from which the necessity of developing new packaging materials with antimicrobial properties have gained more and more interest. Active packaging materials can incorporate different ingredients that could interact with the food products and with the packaging environment in an active way. It presents great properties in respect to shelf-life prolongation, due to the variety of active substances that can be added (essential oils, natural antimicrobials, bacteriocins, etc.). The aim of the present study was to determine the effect that an active packaging material have on the properties and quality of fresh minced chicken meat. In this respect, a film based on PLA/PHBV and a nanoemulsion containing nisin and dill essential oil was applied on the studied meat, and its quality indicators (physical-chemical and microbiological parameters) were monitored during 7 days of storage at 4±1°C. The results showed that the packaging film maintained the chicken meat properties during the monitored storage period.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Ionuţ Nicolae RANGA, Diana-Gabriela GROPOȘILĂ-CONSTANTINESCU, Alishaqi MOHAMMED

Brucellosis, also known as Malta fever or undulant fever, is a bacterial infection caused by the genus Brucella. It primarily affects animals but can be transmitted to humans through direct contact with infected animals or their products, consumption of contaminated food or unpasteurized dairy products, or inhalation of infected aerosols. Brucellosis in buffalo milk in Iraq represents a significant public health concern. Buffalo brucellosis caused by Brucella abortus can be transmitted to humans through the consumption of unpasteurized or contaminated buffalo milk and dairy products. To diminish the effects of brucellosis in buffalo milk in Iraq, it is crucial to implement strict measures to ensure the safety of dairy products. This includes promoting pasteurization of milk to eliminate the bacteria, enforcing hygiene practices in milk production and processing, and conducting regular testing and monitoring of buffalo herds for brucellosis. Additionally, educating the public about the risks associated with consuming unpasteurized dairy products and promoting safe milk practices can help reduce the incidence of brucellosis transmission.

[Read full article] [Citation]

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 2
Written by Mihaela GEICU-CRISTEA, Elisabeta Elena POPA, Paula Gabriela MANEA, Mihaela Cristina DRĂGHICI, Amalia Carmen MITELUŢ, Paul Alexandru POPESCU, Mona Elena POPA

By 2050, the global population is set to reach 9.8 billion, which means high food demands. Therefore, the necessity of using alternative protein sources for food development, instead of meat, is of great interest. Meat alternatives which are generally based on proteins that are not of animal source present chemical characteristics very similar to animal protein and they intend to present same flavour, texture and appearance. These types of proteins are gaining more attention due to their health benefits, sustainability from an environmental point of view and ethics. Their sources are of plant origin (edible seeds, cereals, pseudo-cereals, tubers, legumes), microorganisms (bacteria and fungi), unconventional alternative sources (by-products of agro-industrial processes), algae, microalgae and insects. This study aimed at presenting consumer attitudes and perceptions related to alternative protein sources, and in this respect, a questionnaire was developed and distributed to be completed on-line. The results of our study showed that consumers are not totally informed about alternative protein sources and the majority are reluctant to some of these sources, but a small percent would be willing to pay more and consume alternative protein-based products.

[Read full article] [Citation]

Page 2 of 3

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