Effects of phenolic acids and IgY immunoglobulins on aspects of rumen fermentation, in vitro.

Publication history: Accepted – 4 January 2019; Published – 2019.The current study was carried out in order to determine the effects of simple phenols and of specific anti-methanogen IgY antibodies on ruminal gas production, methane emissions, volatile fatty acids (VFA) profile and pH in in vitro ruminal cultures. Caffeic and p-Coumaric acids and IgY antibodies were added anaerobically to ruminal batch cultures. Ruminal parameters were measured after 24, 48 and 72 hours of incubation. The results showed that addition ofboth phenolic acids and IgY antibodies significantly (P <0.05) decreased methane production at 24 and 48 hours of incubation. At 24 and 48 hours of incubation some significant differences were observed in volatile fatty acids profile, while the pH was not affected by simple phenols and IgY antibodies addition. Simple phenols and IgY avian antibodies can be further tested in order to achieve the purpose of methane mitigation strategies, but the ideal way to inhibit the methanogenesis process in rumen would reduce methane production without altering the other ruminal parameters, such as VFAs, total gas production or pH.DBU (Deutsche BundesstiftungUmwelt) scholarship program at Helmholtz Centre for Environmental Research, Leipzig, Germany

Determination of changes in the microbial and chemical composition of Taga cheese during maturation

Publication history: Accepted - 9 November 2020; Published online - 3 December 2020Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.This paper was published with the support of the Romanian Ministry of Research and Innovation through Program 1 - Development of the National Research and Development System, Subprogram 1.2-Institutional Performance - Projects for Financing the Excellence in CDI, Contract No. 37PFE-2018-2020

RESEARCHES REGARDING THE CHEMICAL AND INTEGRATED CONTROL OF THE GREENHOUSE WHITEFLY, TRIALEURODES VAPORARIORUM WESTWOOD, IN PROTECTED AREAS CULTIVATED WITH TOMATOES

The aims of this study was to establish for the control of the greenhouse whitefly Trialeurodes vaporariorum Westwood, the further actions to be taken, using traditional pest control methods and correlating them with the use of unconventional ones (use of coloured sticky boards). The experiments were carried out in 2008 in the greenhouse located in Colonia Borhanci, cultivated with extra-early tomato hybrids: Menhir F1, Cronos F1, Shannon F1. The research shows that the chemical insecticides having a systemical action, Mospilan 20 SG (acetamiprid 200 g/l), Emerite (imidacloprid 240 g/l) where more effective than those products having contact and ingestion actions, Talstar 10 EC (bifetrin 100 g/l), Vertimec 1,8 % EC (abamectin 18 g/l), Decis 2,5 EC (deltametrin 25 g/l) and Faster 10 CE (cipermetrin 100 g/l). Applying a complex strategy to prevent and control of greenhouse whitefly Trialeurodes vaporariorum Westwood it was developed a strategy of integrated control in protected areas. Utilization of sticky traps is an ecological method and the panels can be handled easily

Determination of changes in the microbial and chemical composition of Țaga cheese during maturation.

Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds