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Articles by Dan VODNAR
Total Records ( 3 ) for Dan VODNAR
  Adriana PAUCEAN , Dan VODNAR , Elena MUDURA , Mirela JIMBOREAN , Carmen SOCACIU and Dorina BRATFALEAN
  Dairy products may go beyond the borders of nutritional value and become functional products if the fermentation process is performed in the best available manner. Our study monitories the process parameters and their variation during the fermentation time of milk incubated with a complex mixture of microorganisms formed by: a lactic culture, kefir-yeast culture and brewer’s yeasts sampled from the secondary fermentation of beer. The study was realized using a Tryton- Pierre Guerin Technologies biofermentor. The results were correlated with the development dynamics of lactic bacteria and yeasts population during 24 hr of fermentation. The pH level variation is typical for kefir-like products. The oxygen content during fermentation is a competitive factor for the two species of microorganisms featuring in our research: Lactococcus lactis and Saccharomyces cerevisiae. In this situation the semi-anaerobic environment insures the fastest rate of acidification for milk and the Saccharomyces cerevisiae yeasts did not display a fermentation metabolism but maintain their viability.
  Andreea STANILA , Loredana LEOPOLD and Dan VODNAR
  The aims of our work were to study the effect of some prebiotics such molasses, amino acids on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow and goat yoghurt. We have been studied comparatively yoghurt without and with different concentrations of prebiotics mentioned above, their chemical composition (fat and lactose), survival rate of probiotics bacteria and the production of lactic acid as a result of lactose and other saccharides fermentation. Regarding the growth rate of lactic bacteria it can be concluded that the number was increased semnificatively in goat yoghurt at the concentration of 1% and 2% molasses added. The concentrations of lactic acid were also increased in the samples treated with molasses, the best results have been obtained for goat yoghurt, especially after 7 days of incubation. The lactose amount was lower in the samples with molasses concluding that lactic bacteria fermented more efficient lactose in the presence of prebiotics. There is a direct correlation between presence of prebiotics and probiotics bacteria activity.
  Adriana PAUCEAN , Dan VODNAR , Elena MUDURA , Mirela JIMBOREAN and Carmen SOCACIU
  We used sensory analysis to select the optimum sample from 11 different samples obtained by inoculating 1.8% skimmed milk with complex mixtures of microorganisms containing lactobacilli, kefir yeast and brewer’s yeasts in different quantities. We used the following tests: the triangle test, the hedonic test, the score test, and the flavour profile test, for a panel-group made up of ten people without previous training as tasters, aged 13-55. Tasters were selected following a discussion which assessed their potential and availability. We took into account the provisions of SR 6345, regulating sensory analysis of milk and milk products. The sensory analysis was performed in two stages: during the first stage we aimed to optimize the quality and quantity of the inoculators, and during the second stage we described the end product. The analysis was performed during the shelf-life of product (1-21 days) stored at 4-6°C. The triangle test showed that there are significant differences in taste between the brewer’s yeast product and the control sample (yeast free). The hedonic test showed that the acceptability of the product is at its peak during the first seven days of the shelf life, at a temperature of 4-6°C, and then decreases slowly until the expiry date. We used statistical analysis to pick the sample with the best acceptability throughout the shelf life. The score test showed that the product obtained after the optimization process has specific positive, well-developed organoleptic features, and no noticeable flaws. The flavour profile test identified the main taste and odour markers of the product and their degrees of intensity; the taste and odour of yeast was considered moderate until the expiry date. Sensory analysis confirmed the choice of this insemination method as the best from the point of view of sensory properties.
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