Browsing by Subject "yeast"

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  • Comparative study on the microbiology and morphology of milk and cheese microbiota 
    Lipșa, Florin-Daniel; Rațu, Roxana-Nicoleta; Ulea, Eugen (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2021)
    Over time, many studies have been developed to describe microbial communities and to understand the dynamics and the role of these organisms during milk processing and during production of different types of cheese. For ...
  • Determination of levurien biomass in bioreactor 
    Ciubucă, Aurel; Donici, Alina; Postolache, Elena; Bora, Florin-Dumitru; Bîrliga, N.; Donici, I. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    In the bioreactor, optimal growth and multiplication conditions were created by applying growth and aeration factors, reaching a multiplication rate of 32x106 cells/mLin the bioreactor versus 12x106 ...
  • Effect of nitrogen fertilization and biostimulative compounds on onion productivity 
    Hafez, E.; Geries, L. ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2018-03-27)
    Two field experiments were carried out to investigate the optimum nitrogen rate (80, 100 and 120 kg N fed.-1; Fed = 0.38 ha) and stimulative compounds, i.e. foliar spraying with water, as control, Azotobacter spp. and ...
  • Growth performance, nitrogen utilization and economics of Red Sokoto bucks fed Saccharomyces cerevisiae-treated groundnut haulm and dried cassava peel-based diets 
    Musa, Ahmad Rufai; Makinde, Olayinka John; Maidala, Aminu; Bishir, Ahmed; Abubakar, Kakudi Ismail; Mua'zu, Kosoro Ahmad; Abdullahi, Ismaila Habiba; Idrissa, Yakubu Zakari; Hannatu, Charles; Zango, Muhammad Hamisu (Iasi University of Life Sciences (IULS), Iași, 2024-03-19)
    This study investigated the growth performance, nitrogen balance, and economics of production of Red Sokoto bucks (RSBs) fed Saccharomyces cerevisiaetreated, biodegradable groundnut haulms (SCGH) and dried cassava ...
  • The influence of growth agents on the quality of bakery products 
    Murariu, Otilia-Cristina; Petcu, Carmen-Daniela; Ghimpețeanu, Oana-Mărgărita; Sandu, Adnana-Gabriela (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery products obtaining, being the responsible for the CO2 generation thus ensuring the distinctive aerated structure of the dough. However, ...
  • The influence of the winemaking technology on the sensorial characteristics of the variety Sauvignon Blanc from the Golul Drâncei – Mehedinți wine center 
    Grigorică, Liviu-Gabriel; Băducă Câmpeanu, Constantin; Beleniuc, Georgeta; Gheorghiu, Veronica (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2010)
    The oenologists are unanimous in admitting that the first important feature for the white wine consumers is the aroma. For the white wines, especially for the authentic semiaromatic and aromatic varieties, the intensity ...
  • Studies on some Aligoté wines obtained through different wine-making technologies 
    Teliban, Iulian-Valentin; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Niculaua, Marius; Odăgeriu, Gheorghe; Tudose Sandu Ville, Ștefan; Costea Savin, Zenaida; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The influence the fermentation volumes have on the sensory profile of the final productis very important.Aligoté grapes from Bucium viticultural center, Iasi vineyardwere used. After crushing, destemming ...