Volume 27, No. 1 (2026)

CHANGES IN THE QUALITATIVE PROPERTIES OF SET YOGURT FOLLOWING THE APPLICATION OF BIOPROTECTIVE CULTURES

DRAGAN ILIEVSKI(1), BILJANA TRAJKOVSKA(1*), GJORE NAKOV(2), ZLATIN ZLATEV(3)

Sour milk, or "set yogurt" as defined by European terminology, is the most popular fermented dairy product in the region and has enjoyed growing global popularity over time. Access to international markets requires effective product protection, which can be achieved through the use of bioprotective probiotic cultures. This study aimed to investigate whether the addition of bioprotective cultures induces any changes in the qualitative properties of set yogurt initially inoculated with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The research material consisted of set yogurt samples supplemented with three different bioprotective cultures, along with a reference control. The study evaluated pH, fatty acid profiles, microbiological analyses and sensory characteristics, assessed by two independent sensory panels. The sensory attributes analyzed included appearance, aroma, consistency, spoon consistency, mouthfeel, taste/acidity, and aftertaste. Statistical analysis of the results demonstrated that the addition of bioprotective cultures did not significantly affect the qualitative properties of set yogurt during storage period. 

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AQUATIC MICROMYCETS WITH PHYTOSTIMULATORY POTENTIAL FOR GRAMINEAE

TAMARA SÎRBU *, CRISTINA MOLDOVAN

Fungal strains of the genus Trichoderma are widely used in agriculture as biological disease control agents, due to their ability to suppress pathogens and stimulate plant growth. Identification of new strains with valuable biosynthetic properties is a topic of major interest for the scientific community, having direct implications in the development of sustainable agricultural biotechnologies. In this work was tested strain Trichoderma atrobruneum CNMN FD 25, applied on wheat and triticale grains. The results showed a significant incentive effect on the development of the root system, and to a lesser extent - on the aerial growth of plantlets. Treatment of wheat seeds with biopreparations in concentrations of 0.5 % and 0.33 % led to an increase in the germination rate by 6 %, the length of the plantlets by 12.6 %, the mass of the plantlets by 8.6 %, and the root mass by 23.7 %. In the case of triticale, the same concentrations resulted in an increase in the germination rate by 16 %, in the length of the plantlets by 15 %, in the mass of the plantlets by 7 % and in the root mass by 32 %.These results confirm the biostimulant potential of the T. atrobruneum CNMN FD 25 strain, in particular through its influence on the development of the root system.

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UTILIZATION OF AGRICULTURAL LAND POLLUTED WITH HEAVY METALS: A CASE IN THE MARAMUREȘ REGION, ROMANIA

VALERIA M. BREZOCZKI(1,2*), TEODORA UNGUREANU(3)

This study investigates agricultural land in Maramureș County, Romania, located near an extensive mining site with a history of heavy metal contamination. The polluted area lies adjacent to the Cavnic River, downstream from the Plopiș-Răchițele tailings pond. Local farmers use various fertilization practices, including the application of sediments extracted from the Cavnic River bed and, occasionally, nutrient-rich sludge from municipal wastewater treatment plants. While these materials are valued for their essential nutrient content (NPK), their use may worsen existing soil pollution.The research assesses contamination levels, considering both the legacy of mining activities and current agricultural practices. The findings indicate that, although sewage sludge is rich in nutrients, it does not currently represent a viable solution for improving soil quality in this area due to the persistent heavy metal contamination from past mining operations.The study recommends the implementation of local phytoremediation strategies and more accessible government policies focused on the remediation of former mining sites and environmental safety. These should be pursued in parallel with a revised local land-use strategy aimed at reducing the risks associated with pollutant exposure.

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SCIENTOMETRIC MAPPING OF RESEARCH CONCERNING THE IMPACT OF SOME TECHNOLOGIES IN THE POULTRY INDUSTRY ON THE NUTRITIONAL QUALITY OF MEAT. CASE STUDY: LIGHT SOURCES AND PHOTOPERIOD IN BROILER PRODUCTION

IOANA BOLOHAN (ACORNICESEI), ROXANA LAZĂR, BIANCA-MARIA MĂDESCU*, MĂDĂLINA ALEXANDRA DAVIDESCU, PAUL-CORNELIU BOIȘTEANU

In modern poultry meat production, photoperiod regimes and lighting technologies represent critical environmental determinants that directly influence the performance and physiology of broiler chickens. This paper examines the scientific interest in the effects of these factors on growth, carcass traits, and health status using a scientometric approach. The data, collected from the Web of Science database using Boolean search queries, were analyzed with the Bibliometrix package and the Biblioshiny platform in R. In total, 7,421 publications were examined, allowing the assessment of research output, influential authors, leading journals, co-citation networks, and major research themes. The results reveal a substantial increase in scientific interest in the field and indicate a coherent interdisciplinary structure. These findings provide a robust foundation for future research and for the optimization of lighting strategies and photoperiod regimes in commercial poultry production.

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STUDY OF THE INFLUENCE OF PICUAL OLIVE OIL ON THE FORMABILITY AND SURFACE QUALITY OF PARTS MACHINED BY INCREMENTAL FORMING OF AEROSPACE ALUMINIUM ALLOYS

LIDIA-DIANA COPOT(1*), ALBERTO MARTÍNEZ-MARTÍNEZ(2), ENRIQUE GARCIA-MARTÍNEZ(2), DANIELA MONICA IORDACHE(3), NICOLAE CATALIN TAMPU(4), EUGEN HERGHELEGIU(4), LUMINITA GROSU(4), MARIA-CRINA RADU(4*)

The current study aims to evaluate the impact of lubrication at the tool-workpiece interface on material formability, surface roughness of the machined part, and residual stresses in superficial layer in single point incremental forming of 6061-T4 and 2024-T3 aluminum alloys. Picual olive oil was used as a lubricant. The findings indicate that lubricated machining consistently produced superior outcomes compared to dry machining as it simultaneously increased part depth, improved surface roughness, and minimized residual stresses. 

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MULTIFRACTAL HYDRODYNAMIC MODELING IN SCALE RELATIVITY WITH PERSPECTIVES FOR ENVIRONMENTAL, CHEMICAL, AND BIOTECHNOLOGICAL SYSTEMS

EMANUEL NAZARETIAN(1), ALEXANDRA IULIANA UNGUREANU(2*), CĂTĂLIN DUMITRAȘ(1), ALINA DOBOS(3), MANUELA OPRISAN(4), STEFANA AGOP(5)

The study examines dynamic representations of complex systems in two multifractal scenarios: the Schrödinger multifractal scenario and the Madelung multifractal scenario, both being contextualized in Scale Relativity Theory. These scenarios exhibit the self-organization of complex systems and the emergence of new behavior. The numerical methods used in this study investigated changing patterns, symmetries, and vortex dynamics in various settings. These findings show that complex systems can exhibit self-similar (holographic) patterns, suggesting an intricate interplay between fractality and dynamics across different scales. It describes how these changes can dramatically change any existing viewpoint with reference to Scale Relativity Theory (SRT).

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EFFECTS OF DIETARY SUPPLEMENTATION ON EGG YOLK MINERAL AND CHOLESTEROL CONCENTRATIONS IN LAYING QUAILS

VASILE MACARI(1), LILIANA ROTARI(1), ANA MACARI(1), NINA MIJA(2*), DANIELA PALADI(2)

In this research, studies were conducted to determine the effect of supplementation of quails feed with ZooBioR, which is a bioproduct based on extracts from the cyanobacterium Spirulina platensis biomass. The quails tested belonged to the breed Texas Super. The eggs produced by quails had the following characteristics: egg mass – 12.92±1.30 g, yolk mass – 4.49±0.63 g, yolk/white ratio – 1:1.60, yolk pH – 6.43±0.21. Bioproduct ZooBioR, being rich in well assimilated nutrients (amino acids, phospholipids), it contributed to improving the nutritional value of the quail yolk. The mineral content of yolk was found to be enhanced – for P from 248.0 mg/100 g (control group) to 265.8 mg/100 g yolk (tested group), and the amount of Ca – from 24.5 mg/100 g (control group) to 28.6 mg/100 g yolk (tested group). The total amount of cholesterol does not differ much – from 1152.6 for the control group to 1088.1 mg/100 g yolk for the tested group. Instead, there are trends in the decrease of the free cholesterol fraction, respectively, from 1.9 to 0.3 mg/100 g yolk. The argument would be that the ZooBioR supplement, rich in phospholipids, contributed to the increase in esterified cholesterol fractions and decrease of free cholesterol. Consequently, the decrease in free cholesterol is a beneficial factor in reducing easily assimilated cholesterol from eggs. An increase in the HDL esterified cholesterol fraction was also recorded, from 427.5 (control group) to 457.1 mg/100 g yolk (tested group).

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EVALUATION OF TURKEY LIVER PÂTÉ AND CANNED TURKEY HAM QUALITY THROUGH SENSORY, CHEMICAL AND MICROBIOLOGICAL ANALYSES

MADALINA A. DAVIDESCU, CRISTINA SIMEANU, BIANCA M. MADESCU, ALEXANDRU USTUROI, MARIUS GH. DOLIS, DRAGOS M. LAPUSNEANU, CLAUDIA PANZARU*

This study aimed to compare two canned turkey meat products, respectively turkey liver pâté and canned turkey ham, through sensory, physico-chemical, and microbiological analyses. Sensory evaluation was conducted using a 5-point scale across five parameters (appearance, color, taste, texture, and packaging), assessed by 12 panelists. The canned turkey ham achieved a higher average score (18.17 out of 25 points) compared to the liver pâté (17.25 out of 25 points), mainly in terms of texture and color. Physicochemical determinations included measurements of sodium chloride (NaCl), nitrites (NO2-) moisture, protein, and fat. The liver pâté presented higher fat content (24.80 g·100 g-1), nitrites (5.64 mg·100 g-1), and greater variability in moisture content (62.79-71.14 %), while the canned ham showed lower fat (3.92 g·100 g-1), higher protein (14.80 g·100 g-1), and more uniform composition. Both products were within the acceptable limits for NaCl content (1.35 g·100 g-1 in pâté; 1.19 g·100 g-1 in ham). Microbiological tests confirmed the absence of Salmonella spp. and Escherichia coli in all samples. Hermetic sealing was verified, indicating compliance with food safety requirements. In conclusion, both products meet quality and safety standards, but the canned turkey ham demonstrates better nutritional balance and technological consistency, while the liver pâté may benefit from improved standardization of fat, moisture, and salt content.

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