Microbiostatic effect of bioactive compounds from agro-food industrial wastes on microorganisms causing food spoilage
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Microbiologie aplicată (319)
Microbiologie industrială. micrologie industrială. Fermentare, industrii de fermentare. Industria băuturilor. Industria stimulenților (505)
Producerea și consevarea alimentelor solide (1227)
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COJOCARI, Daniela; STURZA, Rodica; GHENDOV-MOŞANU, Aliona. Microbiostatic effect of bioactive compounds from agro-food industrial wastes on microorganisms causing food spoilage. In: Ecological and environmental chemistry - 2022. Ediția 7, Vol.1, 3-4 martie 2022, Chișinău. Chisinau: Centrul Editorial-Poligrafic al USM, 2022, pp. 149-150. ISBN 978-9975-159-06-7..
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Ecological and environmental chemistry
Ediția 7, Vol.1, 2022
Conferința "Ecological and environmental chemistry 2022"
7th, Chișinău, Moldova, 3-4 martie 2022

Microbiostatic effect of bioactive compounds from agro-food industrial wastes on microorganisms causing food spoilage

CZU: 579.67:663/664

Pag. 149-150

Cojocari Daniela12, Sturza Rodica2, Ghendov-Moşanu Aliona2
 
1 ”Nicolae Testemițanu” State University of Medicine and Pharmacy,
2 Technical University of Moldova
 
Proiect:
20.80009.5107.09 Ameliorarea calității și siguranței alimentelor prin biotehnologie și inginerie alimentară
 
Disponibil în IBN: 16 martie 2022


Rezumat

In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC. In this research the effect of direct contact of raw materials and agro-food industrial wastes rich in bioactive compounds (polyphenols, carotenoids) on microorganisms that cause food spoilage was evaluated. The aim of the research is to elucidate their microbiostatic action on different types of food matrix. The research methodology included the modelling of food matrices (emulsions, gels, pastes) and the study of the microbiostatic effect of plant extracts in situ and in vitro. The following methods were applied to determine the chemical composition and biochemical transformations of bioactive components from natural sources: physical, chemical and microbiological analysis, UV / dream spectroscopy, HPLC.

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