Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the Unive... more A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, bein... more Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids)...
Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant with well-known implications in... more Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant with well-known implications in humans’ health. Due to its wonderful chemical composition in a wide range of bioactive compounds it could be successfully used in different industries such as medicine, pharmacology, cosmetic and food manufacture. Nowadays, a burgeoning health food consumers’ conception is increasing and consumers are focused to buy healthy and natural products. The present study aimed to emphases the importance of this medicinal plant highlighting its chemical composition, botanical origin and food manufacturing
Taking into account the new requirements in food stuff behavior to improve the quality of product... more Taking into account the new requirements in food stuff behavior to improve the quality of products by creating products rich in biologically active compounds with real benefits for the health of consumers, the main direction of the investigations was focused on the use of black radish juice in the form of salad dressing in addition with herbs and spices like Peppermint and Herbs de Provence, a herb mixture contain savory, marjoram, rosemary, thyme, and oregano. This study aimed to achieve an innovative dressing obtained in two prototypes by the same production method, one flavored with 1% Peppermint and the second flavored with 1% Herbs de Provence. The recipe was optimized in order to adjust the radish juice to the right sugar content by concentrated and sweetened with honey. The chemical assessment consisted of both the analysis on the raw material, as well as on the final product. Common physicochemical methods were applied for the dry matter, ash content, total acidity, vitamin ...
Chillies are among the most well-known plant spices in the world. Originating from the South Amer... more Chillies are among the most well-known plant spices in the world. Originating from the South American continent, nowadays it is wildly spread in the culinary world, but it makes a great subject for medical research also. Chillies are part of the genus Capsicum, within the Solanaceae family, which includes approximately thirty-seven wild and five domesticated species: C. annum, C. frutescens, C. baccatum, C. chinense, and C. pubescens. Chillies and fermented chilli sauces differentiate mainly by pungency, which is due to the different content in specific alkaloids, commonly known as capsaicinoids. Peppers represent a good source of carotenoidic pigments which include β-carotene, lycopene, lutein, zeaxanthyn and two main compounds specific to pepper fruits: capsanthin and capsorubin. Beside these compounds, peppers are rich in vitamin C, phenols, tocopherols and other biologically active compounds. Fermented and unfermented chilli is also studied for its potential health benefits (ant...
In nowadays, many researchers are focused to examine the use and ability of herbs and spices extr... more In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices in their active compounds in terms of natural food preservation and effect on food shelf life
Abstract. The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, b... more Abstract. The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing them to some agents to S.C.D.A. Turda. The quality value parameters of this wheat varieties, in S.C.D.A.Turda climate, obtained in 2008 are between normal limites established by standards, is strongly influenced by biological factors, ecological and technological.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from th... more Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystalline, soluble in water, ethanol and ether. It is used in papermaking, ore processing, manufacture of permanent-press fabrics, and the manufacture of dyes. Acrylamide is also used to synthesize polyacrylamides which find many uses as water-soluble stabilizers, for instance in waste water treatment and in gel electrophoresis (SDS-PAGE). Acrylamide is also a probable carcinogen found in small quantities in some foods. It is believed to be created in foods when starches and other carbohydrates are overheated (far past 100°C) during cooking. Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing... more The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing them to some agents to S.C.D.A. Turda. The quality value parameters of this wheat varieties, in S.C.D.A.Turda climate, obtained in 2008 are between normal limites established by standards, is strongly influenced by biological factors, ecological and technological.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
According to the literature the protein nutritive value of triticale is higher than that of wheat... more According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated. The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009. A good baking quality is associated with a high protein content. Among the technological factors affecting the grain protein, the fertilization is the most effective. Also wet gluten content and Zelleny index is heavily influenced by fertilization. The hectolitre mass (kg / hl), crude protein (%), wet gluten (%) strain index (mm), index of extensibility (mm) Zelleny index (ml) drop index (min), were determined as the main indices of the grain quality.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
The paper presents methods for obtaining table mustard and other three new varieties: rosemary mu... more The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan... more The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Malt extract is used for improving the bread quality made from flour with low ability to form sug... more Malt extract is used for improving the bread quality made from flour with low ability to form sugars. Introduced in dough it is useful for the yeast development, and multiplication and improve the gas fermentation yield. Therefore malt extract is considered a dough improver. An important role is played by proteolytic enzymes of malt extracts. Present in large amounts proteolytic enzymes lead to worsening the bread quality and increase dough property to widen. Therefore for improving quality of malt extract, must take into account not only the chemical components but also the fermentation activity. Dosing of malt extract is made depending on its fermentation activity and the properties flour, so the amount varies between 1 and 3% by weight flour.The purpose of this study was to emphasize the positive changes of the physical and chemical properties of wholemeal bread, by adding malt extract in different percentages (1% and 2%)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
The goal of this paper is to monitor and reveal the behavior of 10 varieties of autumn wheat in t... more The goal of this paper is to monitor and reveal the behavior of 10 varieties of autumn wheat in two different climatic zones from Transylvania central areas (Turda and Targu Mures), under the action of agrofond. In order to achieve this study have used samples of wheat from 2009 - 2010 harvest year. To determine the quality of wheat were analyzed three wheat quality parameters (protein, wet gluten, sedimentation index). In the conditions of Turda and Targu Mures areas, in the 2009/2010 year crop, Josef has registered the highest values, followed by wheat variety Turda 2000 and Dropia variety and the lowest values were obtained from Serina wheat variety. In the Targu Mures area were registered higher values for protein content, wet gluten and sedimentation index compared with the Turda culture area and in terms of application of fertilizers containing nitrogen and phosphorus, these  have influenced the quality parameters in positively way, resulting in very significant positive valu...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Lactic acid content from dairy products (20 samples from local market) was determined by Boehring... more Lactic acid content from dairy products (20 samples from local market) was determined by Boehringer Mannheim/ R-Biopharm kits and reflectometric method in order to compare the results obtained from both methods.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Our objective was to study the growth dynamic and the lactose metabolism in a mixed culture, obta... more Our objective was to study the growth dynamic and the lactose metabolism in a mixed culture, obtained by fermentation of two lactic acid bacteria (Lactococcus lactis, Leuconostoc mesenteroides) and spent brewer’s yeast in order to make use of the bioactive potential of brewer’s yeast in a kefir-type product, free of Lactobacillus ssp. and free of typical kefir yeasts. The fermentation was realized initially in a biofermentor than at larger scale (4l) in an upgraded installation. Lactococcus and Saccharomyces growth was synergistic and dominated the final composition of the product. We noticed a decrease of lactose content in the kefir, more intense than in control. The rate of lactose decrease during storage at low temperatures, was significantly more intense (P<0.05) than in fermentation conditions. We can assume that, the decrease of lactose content during storage was stimulated by the presence of brewer’s yeast in this kefir-like product. The decrease of L(+) lactic ac...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011
A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the Unive... more A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, bein... more Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids)...
Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant with well-known implications in... more Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant with well-known implications in humans’ health. Due to its wonderful chemical composition in a wide range of bioactive compounds it could be successfully used in different industries such as medicine, pharmacology, cosmetic and food manufacture. Nowadays, a burgeoning health food consumers’ conception is increasing and consumers are focused to buy healthy and natural products. The present study aimed to emphases the importance of this medicinal plant highlighting its chemical composition, botanical origin and food manufacturing
Taking into account the new requirements in food stuff behavior to improve the quality of product... more Taking into account the new requirements in food stuff behavior to improve the quality of products by creating products rich in biologically active compounds with real benefits for the health of consumers, the main direction of the investigations was focused on the use of black radish juice in the form of salad dressing in addition with herbs and spices like Peppermint and Herbs de Provence, a herb mixture contain savory, marjoram, rosemary, thyme, and oregano. This study aimed to achieve an innovative dressing obtained in two prototypes by the same production method, one flavored with 1% Peppermint and the second flavored with 1% Herbs de Provence. The recipe was optimized in order to adjust the radish juice to the right sugar content by concentrated and sweetened with honey. The chemical assessment consisted of both the analysis on the raw material, as well as on the final product. Common physicochemical methods were applied for the dry matter, ash content, total acidity, vitamin ...
Chillies are among the most well-known plant spices in the world. Originating from the South Amer... more Chillies are among the most well-known plant spices in the world. Originating from the South American continent, nowadays it is wildly spread in the culinary world, but it makes a great subject for medical research also. Chillies are part of the genus Capsicum, within the Solanaceae family, which includes approximately thirty-seven wild and five domesticated species: C. annum, C. frutescens, C. baccatum, C. chinense, and C. pubescens. Chillies and fermented chilli sauces differentiate mainly by pungency, which is due to the different content in specific alkaloids, commonly known as capsaicinoids. Peppers represent a good source of carotenoidic pigments which include β-carotene, lycopene, lutein, zeaxanthyn and two main compounds specific to pepper fruits: capsanthin and capsorubin. Beside these compounds, peppers are rich in vitamin C, phenols, tocopherols and other biologically active compounds. Fermented and unfermented chilli is also studied for its potential health benefits (ant...
In nowadays, many researchers are focused to examine the use and ability of herbs and spices extr... more In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices in their active compounds in terms of natural food preservation and effect on food shelf life
Abstract. The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, b... more Abstract. The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing them to some agents to S.C.D.A. Turda. The quality value parameters of this wheat varieties, in S.C.D.A.Turda climate, obtained in 2008 are between normal limites established by standards, is strongly influenced by biological factors, ecological and technological.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from th... more Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystalline, soluble in water, ethanol and ether. It is used in papermaking, ore processing, manufacture of permanent-press fabrics, and the manufacture of dyes. Acrylamide is also used to synthesize polyacrylamides which find many uses as water-soluble stabilizers, for instance in waste water treatment and in gel electrophoresis (SDS-PAGE). Acrylamide is also a probable carcinogen found in small quantities in some foods. It is believed to be created in foods when starches and other carbohydrates are overheated (far past 100°C) during cooking. Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing... more The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing them to some agents to S.C.D.A. Turda. The quality value parameters of this wheat varieties, in S.C.D.A.Turda climate, obtained in 2008 are between normal limites established by standards, is strongly influenced by biological factors, ecological and technological.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
According to the literature the protein nutritive value of triticale is higher than that of wheat... more According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated. The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009. A good baking quality is associated with a high protein content. Among the technological factors affecting the grain protein, the fertilization is the most effective. Also wet gluten content and Zelleny index is heavily influenced by fertilization. The hectolitre mass (kg / hl), crude protein (%), wet gluten (%) strain index (mm), index of extensibility (mm) Zelleny index (ml) drop index (min), were determined as the main indices of the grain quality.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
The paper presents methods for obtaining table mustard and other three new varieties: rosemary mu... more The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan... more The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Malt extract is used for improving the bread quality made from flour with low ability to form sug... more Malt extract is used for improving the bread quality made from flour with low ability to form sugars. Introduced in dough it is useful for the yeast development, and multiplication and improve the gas fermentation yield. Therefore malt extract is considered a dough improver. An important role is played by proteolytic enzymes of malt extracts. Present in large amounts proteolytic enzymes lead to worsening the bread quality and increase dough property to widen. Therefore for improving quality of malt extract, must take into account not only the chemical components but also the fermentation activity. Dosing of malt extract is made depending on its fermentation activity and the properties flour, so the amount varies between 1 and 3% by weight flour.The purpose of this study was to emphasize the positive changes of the physical and chemical properties of wholemeal bread, by adding malt extract in different percentages (1% and 2%)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
The goal of this paper is to monitor and reveal the behavior of 10 varieties of autumn wheat in t... more The goal of this paper is to monitor and reveal the behavior of 10 varieties of autumn wheat in two different climatic zones from Transylvania central areas (Turda and Targu Mures), under the action of agrofond. In order to achieve this study have used samples of wheat from 2009 - 2010 harvest year. To determine the quality of wheat were analyzed three wheat quality parameters (protein, wet gluten, sedimentation index). In the conditions of Turda and Targu Mures areas, in the 2009/2010 year crop, Josef has registered the highest values, followed by wheat variety Turda 2000 and Dropia variety and the lowest values were obtained from Serina wheat variety. In the Targu Mures area were registered higher values for protein content, wet gluten and sedimentation index compared with the Turda culture area and in terms of application of fertilizers containing nitrogen and phosphorus, these  have influenced the quality parameters in positively way, resulting in very significant positive valu...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Lactic acid content from dairy products (20 samples from local market) was determined by Boehring... more Lactic acid content from dairy products (20 samples from local market) was determined by Boehringer Mannheim/ R-Biopharm kits and reflectometric method in order to compare the results obtained from both methods.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
Our objective was to study the growth dynamic and the lactose metabolism in a mixed culture, obta... more Our objective was to study the growth dynamic and the lactose metabolism in a mixed culture, obtained by fermentation of two lactic acid bacteria (Lactococcus lactis, Leuconostoc mesenteroides) and spent brewer’s yeast in order to make use of the bioactive potential of brewer’s yeast in a kefir-type product, free of Lactobacillus ssp. and free of typical kefir yeasts. The fermentation was realized initially in a biofermentor than at larger scale (4l) in an upgraded installation. Lactococcus and Saccharomyces growth was synergistic and dominated the final composition of the product. We noticed a decrease of lactose content in the kefir, more intense than in control. The rate of lactose decrease during storage at low temperatures, was significantly more intense (P<0.05) than in fermentation conditions. We can assume that, the decrease of lactose content during storage was stimulated by the presence of brewer’s yeast in this kefir-like product. The decrease of L(+) lactic ac...
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