Vinegar is one of the oldest fermented products in the world and its production dates back to aro... more Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for...
The objective of the study was to emphasize the consumers' attitude regarding the salt intake... more The objective of the study was to emphasize the consumers' attitude regarding the salt intake in Republic of Moldova. The Government of the Republic of Moldova has committed itself to reducing salt consumption at the national level among the population by 2020 to less than 8 g per day (a 30% reduction). This objective is provided in the National Action Plan for 2016-2020 and the National Program in the field of Food and Nutrition 2014 - 2020. The actions are part of the National Strategy for the Prevention and Control of Noncommunicable Diseases. Data collection was conducted in the period January 2020 and June 2020 through a questionnaire concerning this issue. The main objectives of the study were to identify foods that lead to high sodium intake in the adult population and to analyze practices, attitudes, behaviour and knowledge about salt consumption. It has been found that citizens consume excessive amounts of salt. About 90% of respondents are aware that excess intake of s...
Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits... more Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey. On these substrates they oxidize the sugars and alcohols, resulting an accumulation of organic acids as final products. These transformations are of considerable interest for the biotechnological industry. The best known industrial application of acetic acid bacteria is vinegar production. The study used a method Real-Time PCR allows the quantitative detection of the members of the acetic acid bacteria group including the well-known Acetobacter, Gluconacetobacter and Gluconobacter species, and also other rare occurring but also acetic acid producing representatives as Acidisphaera sp., Acidocella sp., Acidomonas sp., Asaia sp., Granulibacter, Kozakia sp. and Swaminathania sp. The main objective of the present work is to test fast, sensitive and reliable technique such as Real-Time PCR and to detect acetic acid bacteria group w...
This review aims to share the history of bees and the use of honey as the only natural sweetener ... more This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.
Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Mol... more Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collectio...
Vinegar is one of the oldest fermented products in the world and its production dates back to aro... more Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for...
The objective of the study was to emphasize the consumers' attitude regarding the salt intake... more The objective of the study was to emphasize the consumers' attitude regarding the salt intake in Republic of Moldova. The Government of the Republic of Moldova has committed itself to reducing salt consumption at the national level among the population by 2020 to less than 8 g per day (a 30% reduction). This objective is provided in the National Action Plan for 2016-2020 and the National Program in the field of Food and Nutrition 2014 - 2020. The actions are part of the National Strategy for the Prevention and Control of Noncommunicable Diseases. Data collection was conducted in the period January 2020 and June 2020 through a questionnaire concerning this issue. The main objectives of the study were to identify foods that lead to high sodium intake in the adult population and to analyze practices, attitudes, behaviour and knowledge about salt consumption. It has been found that citizens consume excessive amounts of salt. About 90% of respondents are aware that excess intake of s...
Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits... more Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey. On these substrates they oxidize the sugars and alcohols, resulting an accumulation of organic acids as final products. These transformations are of considerable interest for the biotechnological industry. The best known industrial application of acetic acid bacteria is vinegar production. The study used a method Real-Time PCR allows the quantitative detection of the members of the acetic acid bacteria group including the well-known Acetobacter, Gluconacetobacter and Gluconobacter species, and also other rare occurring but also acetic acid producing representatives as Acidisphaera sp., Acidocella sp., Acidomonas sp., Asaia sp., Granulibacter, Kozakia sp. and Swaminathania sp. The main objective of the present work is to test fast, sensitive and reliable technique such as Real-Time PCR and to detect acetic acid bacteria group w...
This review aims to share the history of bees and the use of honey as the only natural sweetener ... more This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.
Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Mol... more Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collectio...
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