1. Pure Cultures of Microorganisms

• Isolation and Cultivation: We offer consultancy on isolating and obtaining pure cultures (starter cultures) of microorganisms such as yeast, bacteria, and molds in the laboratory.
• Selection and Improvement: Guidance on selecting and enhancing the fermentative and biosynthetic properties of pure microbial cultures.
• Characterization: Morphological and physiological characterization of microbial strains important in the food industry.

2. Application of Pure Cultures in Agri-Food Biotechnologies

• Consistent Quality Products: Studies on the use of pure cultures in agri-food biotechnologies to produce products with consistent quality.
• Microbial Enzymes: Biotechnologies for obtaining microbial enzymes.

3. Integration and Modernization

• Industry Modernization: Development and integration of biotechnologies to refurbish and modernize the Romanian food industry.
• Scientific Growth: Advancing scientific research in sectors such as food industry, agriculture, animal husbandry, medicine, chemical industry, and energy, to enhance quality of life through practical applications.

4. Fermentation Studies

• Industrial Yeast: Study of fermentative yeasts (beer, wine, alcohol, bakery) used industrially.
• Optimization: Optimization of the physiological activity of industrial yeast strains.
• Influence Factors: Analysis of physical, chemical, and biological factors affecting the activation of industrial yeasts.

5. Utilization of Residual Yeasts

• Yeast Biomass: Study of the chemical composition of residual industrial yeasts and obtaining yeast biomass as a protein source for human and animal nutrition.
• Yeast Extracts: Production of yeast extracts from residual yeasts (autolyzed, plasmolyzed, enzymolyzed, hydrolyzed) for use as food additives and in culture media.

6. Molds in Industry

• Cheese and Meat Products: Study of selected mold strains used in the cheese and meat products industries.
• Valuable Products: Research on molds for producing valuable products like enzymes, organic acids, antibiotics, and vitamins.

7. Food Fermentation Processes

• Alcoholic Fermentation: Monitoring the process of alcoholic fermentation in must (grapes and malt) based on nitrogen content.
• Enzymatic Monitoring: Using enzymatic biosensors and immobilized enzymes to monitor fermentation processes.

8. Natural Active Principles

• Chemical-Pharmaceutical Products: Extraction of natural active principles for diversifying products in the chemical-pharmaceutical, food, cosmetics, and health industries.
• Isolation and Purification: Use of modern methods for isolating and purifying organic compounds (tannins, volatile oils, etc.).

Through these consultancy services, we aim to support the development and application of modern biotechnologies and the production of bio-products in various sectors. Contact us to learn how our expertise can help advance your projects and goals.