Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2349
Title: Isolation, characterization and application of acetic acid bacteria from local wine products
Authors: BOISTEAN, Alina 
CHIRSANOVA, Aurica 
STURZA, Rodica 
GAINA, Boris 
Issue Date: 2022
Source: BOIŞTEAN, Alina, CHIRSANOVA (CALCATINIUC), Aurica, STURZA, Rodica, GĂINĂ, Boris. Isolation, characterization and application of acetic acid bacteria from local wine products. In: Microbial Biotechnology, Ed. 5, 12-13 octombrie 2022, Chișinău. Chișinău, Republica Moldova: Artpoligraf, 2022, Ediția 5, R, p. 77. ISBN 978-9975-3555-6-8. DOI: https://doi.org/10.52757/imb22.53
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Microbial Biotechnology
Abstract: 
Recently, interest has increased in the problem of nutrition and the production of natural products in the Republic of Moldova, including fermented products, the production of which requires local and active acetic acid bacteria (AAB). Agriculture and specifically wine are a business card of our country, internationally recognized. But AAB can play not only a negative role, but also a positive one for the processing of agricultural crops. The main goal of this work was to isolate a pure culture of AAB from local wine products for further use in production of DOP or IGP products.
URI: http://cris.utm.md/handle/5014/2349
DOI: 10.52757/imb22.53
Appears in Collections:Conference Abstracts

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