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A genuine and urgent need is to prevent and treat bacterial diseases primarily caused by germs that have developed antibiotic resistance. These factors led to several studies focusing on alternate or supplementary antimicrobial methods. With the expectation that, unlike antibiotics, they will be effective without causing resistance, researchers are becoming increasingly interested in antimicrobial substances made from natural resources, such as plant extracts, essential oils, and peptides. The present study invest...

Recent years have seen an increase in microbial resistance, which has led to great challenges for the medical community in terms of treating diseases and the food industry in terms of contamination and the loss of shelf life. This research aimed to evaluate the chemical composition and antimicrobial activity of the essential oil of Elettaria cardamomum against the following reference strains: Streptococcus pyogenes (ATCC 19615), Staphylococcus aureus (ATCC 25923), Shigella flexneri (ATCC 12022), Pseudomonas aerugi...

The oil obtained from linoleic sunflower hybrids grown mainly by Romanian farmers shows a low oxidation stability. In the period 2021-2023, high oleic and high oleic high stearic sunflower hybrids were cultivated experimentally in the western part of Romania. A good climatic and pedological adaptability was observed both in the intensive conventional culture and in the biologic one. The fatty acid profile showed the same characteristics. The oil obtained from linoleic sunflower hybrids grown mainly by Romanian far...

Nasal cheese is a smear ripened traditional Romanian cheese produced in a natural cave near Taga commune, Cluj County. The effect of varying heat treatments (65 or 80 пїЅC for 20 and 5 minutes respectively) and salting methods (dry or brine salting) on bacterial viability and biochemical properties in Nasal cheese were investigated. Brevibacterium linens, a corynebacterium produce a characteristic "sulphur" aroma associated with such cheese. Therefore, this study also investigated the profile of volatile compounds...

The aim of this study was to develop a rapid and relatively simple protocol for the simultaneous quantitative determination of the main volatile compounds acetoin and diacetyl found in yogurt. Both these substances are the common flavor components in cultured dairy products. Acetoin/diacetyl determination is important because its concentrations represent criteria for the quality appreciation of the lactic starter cultures. This proposed method employs the reactions of acetoin and diacetyl with 1-naphthol and creat...