<abstract xmlns="http://www.w3.org/1999/xhtml"> The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.</abstract>

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

<abstract xmlns="http://www.w3.org/1999/xhtml"> In order to investigative the effect of different neutralizers and their feeding time on culture of Bifidobacterium bifidum BB01, and pH, OD and viable count of B. bifidumBB01 in the medium in different time were measured. The results indicated that the NaOH solution was the optimum neutralizer compared with the others, and feeding time of the neutralizer to B. bifidum BB01 was 13 hours after inoculation. Furthermore, the OD value and viable count reached maximum at 21h (OD value= 1.667) and 20h (viable count: (3.52±0.046) ×109 CFU/mL) after the NaOH solution was added to the medium, respectively. In addition, the maximum OD value implied that the logarithmic phase of B. bifidum BB01 was delayed compared with the control and the viable count were 29.26% larger than the control group. The result of the study provides a method and an important basis for improving the viable counts of B. bifidum BB01.</abstract>

School of Food and biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China

Enzyme Engineering Institute, Shaanxi Academy of Sciences, Xi’an, China

The Effect of Feeding Neutralizer on the Growth of Bifidobacterium Bifidum

<abstract xmlns="http://www.w3.org/1999/xhtml"> Until the introduction of SEUROP system, price negotiation between pig producers and slaughterhouses was based on two subjective criteria: animal weight and visual inspection of the quality of pigs. To ensure producers a fair payment, European Union created the possibility of binding the price on two objective factors: carcass weight and carcass composition. This paper describes the pricing mechanism developed by Romania in order to respond to European Union requirements for ensuring a fair payment to pig producers. It raises the attention on the difficulties encountered by the producers in understanding the way the commercial value of a pig carcass is calculated in case the selling price is negotiated on a flat rate basis or on a lean content basis (per kg of carcass weight or per kg of live weight).</abstract>

Lucian Blaga University from Sibiu, Romania

University of Applied Sciences, Kufstein, Austria

Animal Carcass Pricing Grid. Evidences from the Romanian Pigmeat Market

<abstract xmlns="http://www.w3.org/1999/xhtml"> In 29 October 1975 Council Regulation of European Economic Community (EEC) provided the common organization of the pig meat market. In 1984, EEC considered it necessary to lay down general rules ensuring uniform grading of pig carcasses. The main objective of this paper is to describe how pig carcass classification implemented by EU legislation has become a core strategic competition between manufacturers. In the European Commission the carcass classification system is assimilated as an instrument of intervention. This guarantees the agricultural community a decent life. The classification and payment system promoted by EU producers ensure greater transparency of the market, providing to the economic agents involved in the sector quick access to information on evolution of prices in different markets.</abstract>

Price – Strategic Instrument of EU Market Intervention. Case Study Seurop System

<abstract xmlns="http://www.w3.org/1999/xhtml"> The quality of cereals is very important for both human and animal nutrition. Fusarium mycotoxins include a great number of compounds. Trichothecenes, zearalenone (ZEN) and fumonisins are the major Fusarium mycotoxins occurring in cereal grains, animal feeds and forages. Conditions that predispose to mycotoxin production by Fusarium species include humidity, temperature, aeration and substrate type. Even if a great number of fungal metabolites have been designated as mycotoxins, a small number are known to have significant animal/human health and economic significance. For this, the world-wide impact of mycotoxins on human and animal health is likely underestimated and the future in this area is to identify additional specific biomarkers and group of biomarkers that can be used to establish the exposition of human and animals to individual mycotoxins.</abstract>

Department of Bromatology, Hygiene, Nutrition, Faculty of Pharmacy, Iuliu Haţieganu University of Medicine and Pharmacy Cluj-Napoca, Romania

Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain

Department of Toxicology, Faculty of Pharmacy, Iuliu Haţieganu University of Medicine and Pharmacy Cluj-Napoca, Romania

Occurence of Fusarium Mycotoxins in Wheat from Europe – A Review

<abstract xmlns="http://www.w3.org/1999/xhtml"> A comparative study of kinetic models to describe the dynamics of the fermentation process of culturing of a probiotic strain Lactobacillus delbrueckii ssp. bulgaricus B1 was performed. The models of Monod, Aiba, Tiessier, Hinshelwood and the equation of the logistic curve combined with the model of Ludeking-Piret were used. It has been found that the different models described the observed fermentation dynamics differently. The conducted comparative study demonstrated that the models of Monod and the equation of the logistic curve combined with the model of Ludeking-Piret were suitable for the description of the fermentation dynamics. The mathematical models showed no significant product and/or substrate inhibition. The culture developed with a low specific growth rate, but nevertheless it accumulated 1012-1013 viable cells. The substrate was absorbed primarily from cells in the stationary growth phase rather than cells in the exponential growth phase</abstract>

Department “Microbiology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Technology of wine and brewing”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Department “Biochemistry and molecular biology”, University of Food Technologies, 26 “Maritza” boulevard, Plovdiv, Bulgaria

Kinetics of Batch Fermentation in the Cultivation of a Probiotic Strain Lactobacillus Delbrueckii Ssp. Bulgaricus B1

<abstract xmlns="http://www.w3.org/1999/xhtml"> Water pollution is an essential component for the farmers in managing their agriculture fams. In almost all cases, without the chemical and microbiological analysis of water samples, the effect is damaging the animals and also the consumers. The study was carried out in Sibiu region of Romania, along Hârtibaciu River, and includes four farms, averaging 250 goats with different production system. Difficulties in ensuring quality milk, derived from various sources of contamination, the quality of water is directly depended on the maintenance of water suply. The foreign substances or microorganisms sometimes don’t affect the appearance or taste of the water, but can influence the health of animals and of course the quality of dairy products. This study was made to analyse the microbiological quality of water resources of the farmers, knowing that this is a major factor which influence the guality of the milk. The bacteriological tests were made onto Agar medium culture in petri dishes and were incubated at 37°C for 48h. Based on the microbiologicaly tests of the Hârtibaciu River resource, we could analyse the quality of the milk, too. The results of this study was presented and discused with the farmers and it was the starting point for them in changing their breeding technology, looking forward to improve their dairy production. A better quality of goat milk will be the main purpose of this study knowing that the farmers successed in their business</abstract>

The Influence of Microbiological Quality of Water Resources in Dairy Goat Farms

<abstract xmlns="http://www.w3.org/1999/xhtml"> The influence of time on the yield of alcohol extraction from marc stored monitored and interpreted for 10, respectively 20, 40, 60 and 80 days was investigated. The distillation of diffusion juice obtained through two fermentation variants led to the conclusion that a longer storage time leads to a drastic decrease of the alcohol level in marc. Thus, this valuable sub product evaporates, i.e. is lost. It was clear that the results were strongly connected, although the procedure differs from the point of view of the order of the technological succession.</abstract>

The Influence of Storage Time on the Yield of Alcohol Extraction from Marc

<abstract xmlns="http://www.w3.org/1999/xhtml"> This paper investigates the antimicrobial action of Escherichia coli ATCCR CRM-8739TM on the following essential oils: Teucrium marum, Pinus sylwestris, Thymus vulgaris, Salviae aethedaroleum, Cinnamomum aromaticum, Hippophae rhamnoides, Lavandula angustifolia, Abies alba, Zingiber officinale, Anethum graveolens, Coriandrum sativum, Origanum vulgare, extracted industrialy from romanian plants, using the diffusion disc method. The most intense activity was observed at the essential oil of Cinnamomum aromaticum (cinnamon) and the mildest activity was observed at Zingiber officinale (ginger). Many of the essential oils tested exhibited moderate antimicrobial activity, as Teucrium marum, Thymus vulgaris, Hippophae rhamnoides, Lavandula angustifolia,Coriandrum sativum. The lowest antibacterial activity was exhibited on Pinus sylwestris, Salviae aethedaroleum, Zingiber officinale and Anethum graveolens.</abstract>

Antimicrobial Effect of Escherichia Coli on Essential Oils Derived from Romanian Aromatic Plants

AHEAD OF PRINT

Volume 27 (2023): Issue 2 (December 2023)

Volume 27 (2023): Issue 1 (June 2023)

Volume 26 (2022): Issue 2 (December 2022)

Volume 26 (2022): Issue 1 (June 2022)

Volume 25 (2021): Issue 2 (December 2021)

Volume 25 (2021): Issue 1 (June 2021)

Volume 24 (2020): Issue 2 (December 2020)

Volume 24 (2020): Issue 1 (June 2020)

Volume 23 (2019): Issue 2 (December 2019)

Volume 23 (2019): Issue 1 (June 2019)

Volume 22 (2018): Issue 2 (December 2018)

Volume 22 (2018): Issue 1 (August 2018)

Volume 21 (2017): Issue 2 (December 2017)

Volume 21 (2017): Issue 1 (June 2017)

Volume 20 (2016): Issue 2 (December 2016)

Volume 20 (2016): Issue 1 (June 2016)

Volume 19 (2015): Issue 2 (December 2015)

Volume 19 (2015): Issue 1 (July 2015)

Volume 18 (2014): Issue 2 (December 2014)

Volume 18 (2014): Issue 1 (June 2014)

Volume 17 (2013): Issue 2 (December 2013)

Volume 17 (2013): Issue 1 (June 2013)

Acta Universitatis Cibiniensis. Series E: Food Technology

 Publishing House and Owner: Lucian Blaga University of Sibiu, Romania  Aims and Scope  ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:   Food technology, biotechnology and engineering;  Food analysis and control;  Quality assurance and food safety;  Management of modern food processing;  Food innovation and products design;  Modelling, simulation and optimisation of food processes.   The journal will publish:    original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;  reviews, mainly of new rapidly developing areas of food technology and related fields;  special themed issues on relevant topics;  short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.    Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 