A5067545460- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Production and Characterization
- Biofuel production and bioconversion
- Gut microbiota and health
- Legume Nitrogen Fixing Symbiosis
- Microbial Metabolic Engineering and Bioproduction
- Plant-Microbe Interactions and Immunity
- Phytochemicals and Antioxidant Activities
- Enzyme Catalysis and Immobilization
- Food Industry and Aquatic Biology
- Food Quality and Safety Studies
- Plant tissue culture and regeneration
- Genomics, phytochemicals, and oxidative stress
- Botulinum Toxin and Related Neurological Disorders
- Potato Plant Research
- Synthesis of Organic Compounds
- Bee Products Chemical Analysis
- Identification and Quantification in Food
- Magnetic and Electromagnetic Effects
- Antimicrobial agents and applications
- Genetic and Environmental Crop Studies
- Radiation Effects and Dosimetry
- Biopolymer Synthesis and Applications
Sofia University "St. Kliment Ohridski"
2010-2024
Planta
2021
University of Chemical Technology and Metallurgy
2021
Moscow State University
2021
Lomonosov Moscow State University
2021
Brno University of Technology
2021
Institute of Bioorganic Chemistry
2021
Weatherford College
2020
Medical University of Varna
2016
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture yogurt fermentation was examined. studied strains,
Dry rose extract (DRE) obtained industrially by aqueous ethanol extraction from R. damascena flowers and its phenolic-enriched fraction, re-extraction with ethyl acetate (EAE) were the subject of this study. 1H NMR DRE allowed identification quantitation fructose glucose, while combined use HPLC-DAD-ESIMS HPLC-HRMS showed presence 14 kaempferol glycosides, 12 quercetin 4 phenolic acids their esters, galloyl 7 ellagitannins, quinic acid. In addition, structures 13 flavonoid glycosides further...
Filamentous moulds are the main spoilage microorganisms, responsible for significant economic losses and several healthy risks in human food chain. The lactic acid bacteria (LAB), especially lactobacilli could be a natural antagonist of these dangerous organisms. In Bulgaria, very limited data exists on antifungal activity LAB microbiota fermented dairy products. present study, four active strains were isolated from traditional curd/yogurt-like product "katak", produced Bulgaria centuries....
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection lactic acid bacteria species and strains, an appropriate technology effective control purity activity selected cultures. Four symbiotic starters production bread were developed probated laboratory using strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, plantarum X2, paracasei RN5, sanfranciscensis R fermentum LBRH10 probiotic strain Propionibacterium freudenreichii ssp. shermanii...
ABSTRACTDifferent aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection of each probiotic microorganism. The aim present work was determine kinetic growth parameters L. plantarum strain after cultivation media with different carbon sources. isolated from traditional Bulgarian white cheese previously characterized as putative probiotic, based on commonly accepted vitro criteria. For further biotechnological implementation...
Oral probiotic lactic acid bacteria can exhibit antagonistic activities against pathogens associated with diseases in the oral cavity. Therefore, twelve previously isolated strains were assessed for evaluation selected test microorganisms Streptococcus mutans and Candida albicans. Two separate co-culturing analyses performed, where all tested showed presence of activity four strains, Limosilactobacillus fermentum N 2, TC 3-11, NA 2-2, Weissella confusa NN 1, significantly inhibited by 3-5...
In traditionally fermented products, lactic acid bacteria (LAB) strains are related to the organoleptic qualities of products and their beneficial properties.The present study aims isolate new LAB from unique unstudied microbiota traditional foods artisanal prepared in Gora region, Albania, assesses potential as antagonists food-associated microorganisms probiotics.Different types food (yogurt, white-brined cheese, yellow dried sausage, spontaneously fruits) were collected 12 isolates...
Lactic acid bacteria are widely studied microorganisms and one of the prevalent groups in oral cavity microbiome. This work aimed to isolate new lactic bacterial strains from human evaluate their characteristics probiotic potential. Twelve were isolated identified as belonging several genera family Lactobacillaceae. Screening for antimicrobial activity was held, where two showed antagonistic against Streptococcus mutans most expressed inhibition Escherichia coli, Bacillus subtilis, cereus....
Studies of newly isolated strains lactic acid bacteria (LAB) are a good basis for expanding the potential their applications in functional foods, probiotic food supplements, and other products. They exhibit various properties, including such with antiviral activity. Probiotic can manifest effects by mechanisms, direct interaction viruses, production compounds, or immune system modulation. Ten LAB from traditional fermented products have been tested determination This study was performed to...
Stachys scardica Griseb. is a Balkan endemic species listed in The Red Data Book of Bulgaria with the conservation status “endangered”. Successful micropropagation was achieved on MS medium supplemented 1.5 mg/L benzyladenine (BA), followed by subsequent ex vitro adaptation an experimental field resulting 92% regenerated plants. Using nuclear magnetic resonance (NMR), phenylethanoid glycosides (verbascoside, leucosceptoside A), phenolic acids (chlorogenic acid), iridoids (allobetonicoside...
Filamentous fungi are widely used for the production of homologous and heterologous proteins. Recently, there has been increasing interest in Aspergillus oryzae PP awamori K-1 because its ability to produce proteins submerged (liquid) cultures. The goal this investigation was determine α-amylase endoxylanase enzyme molecular characteristics fungal strains mutant R5 A45. were cultivated liquid culture maximum parent determined after 72–96 h cultivation. Extracellulars partially purified from...
Bioencapsulation of microbial cells in silica-based matrices has proved to be a good strategy enhance the biosynthetic capabilities and viability bioproducers. In present study, mycelium pellet cultures strain Aspergillus oryzae PP were successfully immobilized sol-gel hybrid composed tetraethylorthosilicate as an inorganic precursor, 5% (w/v) starch 10 or 15% polyethylene oxide, 10% calcium alginate organic compounds. Biosynthetic activity was investigated by batch fed-batch cultivation...
The use of antibiotics is a major problem everywhere around the globe and in step with this, there's currently an increased public scientific interest. Microbial resistance vital issue for organizations like EFSA, WHO, FDA, FAO because it developing rapidly increasingly serious health concern within world. comes as result continuous exposure microorganisms to antibiotics. Lactic acid bacteria (LAB) constitute really important group that can inhabit different conditions environments, parts...
Selection of fusant cultures, producers bioactive compounds is significant importance for the biotechnology industry. Protoplast fusion between prototrophic strains Aspergillus oryzae PP, producer alfa-amylase and Apergillus awamori K-1, xylanase was obtained. The interspecific nature fusants determined by morphology screening combined enzymatic activity. aim this investigation to quantitate dominant parental genome in applying whole typing strategy based on Amplified Fragment Length...
This study aimed to isolate and characterize viable lactic acid bacteria (LAB) from the most popular in Bulgaria fermented milk products. Different samples home-made cheeses, yoghurt katak, ecological regions of Stara Planina, Rila Rodopi mountains were collected. A total 25 LAB cultures (coci rods) isolated polyphasic taxonomic characterization was performed. Eight strains phenotypically similar Lactobacillus delbrueckii. Other seven isolates cheese identified as plantarum, according...
Lactic acid bacteria are very important for biotechnology, pharmaceutical and food industry, extensively used as probiotic products starter cultures. Freeze-drying is a widely effective process preservation of lactic in dried form. To ensure stability maintain biological activity bacteria, suitable protective media formulations should be during the freeze-drying process. Twelve oral strains with functional properties were subjected to assessed viability after long-term storage. Two...
Many microorganisms pose a threat to human health due the ever-increasing bacterial resistance conventional drugs. Nowadays, searching for new alternatives antibiotics fight is main task. Thus, natural molecules such as amino acids and peptides arise possible solutions problem. The antimicrobial activity of targeted compounds was studied by agar-diffusion method, using prepared working with corresponding concentrations. results against different test pathogens show specificity, used not...