dc.contributor.author | NЕTRЕBА, Nаtаliа | |
dc.contributor.author | SАNDU, Iuliаnа | |
dc.contributor.author | MАСАRI, Аrtur | |
dc.contributor.author | BОЕSTЕАN, Оlgа | |
dc.contributor.author | BAERLE, Alexei | |
dc.contributor.author | DIАNU, Irinа | |
dc.date.accessioned | 2022-11-11T13:21:17Z | |
dc.date.available | 2022-11-11T13:21:17Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | NЕTRЕBА, Nаtаliа, SАNDU, Iuliаnа, MАСАRI, Аrtur et al. Species diversity of the microbiota of sea buckthorn berries. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 59. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21665 | |
dc.description.abstract | Sea buckthorn has nutritional and medicinal value, which makes it an attractive object of study for scientists around the world. Sea buckthorn berries contain many sugars, organic acids, vitamins, amino acids, etc., which are a good breeding ground for microorganisms. A wide variety of microorganisms that can cause spoilage have been found on sea buckthorn berries. These are yeasts of various families, species and genera, bacteria, mold fungi. Due to the high demand for sea buckthorn fruits and the increased demand for non-thermal products, plant microflora plays an important role in assessing the impact of fruits on food quality and human health. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea Tehnică a Moldovei | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | sea buckthorn | en_US |
dc.subject | yeast | en_US |
dc.subject | microbial spoilage | en_US |
dc.title | Species diversity of the microbiota of sea buckthorn berries | en_US |
dc.type | Article | en_US |
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