Browsing Articole ştiinţifice by Subject "vinegar"

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  • Comparative analysis of two methods for detection the DNA of acetic acid bacteria by real‐time PCR 
    BOISTEAN, Alina; STURZA, Rodica; CHIRSANOVA, Aurica; MITINA, Irina (Universitatea Agrară de Stat din Moldova, 2022)
    Acetic acid bacteria (AAB) are very difficult to correctly identify at species levels based only on biochemical and physiological characteristics. For their proper identification, molecular analysis of the strains in ...
  • Comparative analysis of two methods for detection the DNA of acetic Acid bacteria by Real‐Time PCR 
    BOISTEAN, Alina; STURZA, Rodica; CHIRSANOVA, Aurica; MITINA, Irina (Universitatea Agrară de Stat din Moldova, 2021)
    Acetic acid bacteria (AAB) are very difficult to correctly identify at species levels based only on biochemical and physiological characteristics. For their proper identification, molecular analysis of the strains in ...
  • The influence of sea buckthorn puree on the oxidation process of lipids in mayonnaise 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; NETREBA, Natalia; BOEŞTEAN, Olga; SANDU, Iuliana; CUŞMENCO, Tatiana (Galaţi University Press, 2023)
    In the presented work, samples of mayonnaise with partial replacement of vinegar by sea buckthorn puree in concentrations of: 3%, 5%, 7% were investigated during storage. During 28-day storage of mayonnaise samples with ...
  • Investigation of obtaining vinegar using concentrated juice 
    BOIȘTEAN, Alina ("Vasile Alecsandri" University of Bacau, Romania, 2021)
    Within the framework of this study, the technology of obtaining vinegar from grape and apple concentrates was analyzed in order to unify production. Optimal conditions have been created for alcoholic and acetic fermentation ...
  • Investigation of obtaining vinegar using concentrated juice 
    BOIȘTEAN, Alina ("Alma Mater" Publishing House, Bacau, 2021)
    Within the framework of this study, the technology of obtaining vinegar from grape and apple concentrates was analyzed in order to unify production. Optimal conditions have been created for alcoholic and acetic fermentation ...
  • Optimization of process parameters for vinegar production using concentrated apple or grape juice 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; STURZA, Rodica; GAINA, Boris (Universitatea de Stat "Bogdan Petriceicu Hasdeu", Cahul, 2022)
    Vinegar production is a small industry in the general economy of industrialized countries, but no less important. It is important to emphasize that the raw materials used for the production of vinegar are also a very ...
  • The particularities of the clarification process with bentonite of the wine vinegar 
    BOIȘTEAN, A.; CHIRSANOVA, A.; CIUMAC, J. (Galaţi University Press, 2019)
    Wine Vinegar is a vinegar obtained from wine by acetous fermentation and in which the maximum level for volatile acids in the raw materials may be exceeded. Of course well known and has occasioned the wine and vinegar trade ...
  • Prospects for the use of agricultural waste as a substrate for acetic fermentation 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; STURZA, Rodica (Galati University Press, 2021)
    In this work, we investigated the possibility of using agro waste, such as grape pomace, walnut and hazelnut shells, apple woods chips, as a substrate for plantations and the development of acetic acid bacteria.
  • Выявление оптимального источника для изолирования уксуснокислых бактерий 
    БОИШТЯН, А. В.; КИРСАНОВА, А. И.; РУБЦОВ, С. Л.; КИСЕЛИЦА, Н. (ФНЦПС им. В. М. Горбатова Российской Академии Наук, 2020)
    Представлены результаты исследований по изолированию уксусно- кислых бактерий с гроздьев винограда, виноматериалов и органического уксуса и выявление максимального источника активных и жизнеспособных уксуснокислых бактерий ...

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