{"id":5571,"date":"2018-11-01T13:11:58","date_gmt":"2018-11-01T13:11:58","guid":{"rendered":"http:\/\/centers.ulbsibiu.ro\/ccbia\/?page_id=5571"},"modified":"2024-05-29T11:01:03","modified_gmt":"2024-05-29T08:01:03","slug":"consultancy-services-2","status":"publish","type":"page","link":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/consultancy-services-2\/","title":{"rendered":"Consultancy Services"},"content":{"rendered":"\n<h4>1. Pure Cultures of Microorganisms<\/h4>\n\n\n\n<ul><li><strong>Isolation and Cultivation:<\/strong> We offer consultancy on isolating and obtaining pure cultures (starter cultures) of microorganisms such as yeast, bacteria, and molds in the laboratory.<\/li><li><strong>Selection and Improvement:<\/strong> Guidance on selecting and enhancing the fermentative and biosynthetic properties of pure microbial cultures.<\/li><li><strong>Characterization:<\/strong> Morphological and physiological characterization of microbial strains important in the food industry.<\/li><\/ul>\n\n\n\n<h4>2. Application of Pure Cultures in Agri-Food Biotechnologies<\/h4>\n\n\n\n<ul><li><strong>Consistent Quality Products:<\/strong> Studies on the use of pure cultures in agri-food biotechnologies to produce products with consistent quality.<\/li><li><strong>Microbial Enzymes:<\/strong> Biotechnologies for obtaining microbial enzymes.<\/li><\/ul>\n\n\n\n<h4>3. Integration and Modernization<\/h4>\n\n\n\n<ul><li><strong>Industry Modernization:<\/strong> Development and integration of biotechnologies to refurbish and modernize the Romanian food industry.<\/li><li><strong>Scientific Growth:<\/strong> 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.<\/li><\/ul>\n\n\n\n<h4>4. Fermentation Studies<\/h4>\n\n\n\n<ul><li><strong>Industrial Yeast:<\/strong> Study of fermentative yeasts (beer, wine, alcohol, bakery) used industrially.<\/li><li><strong>Optimization:<\/strong> Optimization of the physiological activity of industrial yeast strains.<\/li><li><strong>Influence Factors:<\/strong> Analysis of physical, chemical, and biological factors affecting the activation of industrial yeasts.<\/li><\/ul>\n\n\n\n<h4>5. Utilization of Residual Yeasts<\/h4>\n\n\n\n<ul><li><strong>Yeast Biomass:<\/strong> Study of the chemical composition of residual industrial yeasts and obtaining yeast biomass as a protein source for human and animal nutrition.<\/li><li><strong>Yeast Extracts:<\/strong> Production of yeast extracts from residual yeasts (autolyzed, plasmolyzed, enzymolyzed, hydrolyzed) for use as food additives and in culture media.<\/li><\/ul>\n\n\n\n<h4>6. Molds in Industry<\/h4>\n\n\n\n<ul><li><strong>Cheese and Meat Products:<\/strong> Study of selected mold strains used in the cheese and meat products industries.<\/li><li><strong>Valuable Products:<\/strong> Research on molds for producing valuable products like enzymes, organic acids, antibiotics, and vitamins.<\/li><\/ul>\n\n\n\n<h4>7. Food Fermentation Processes<\/h4>\n\n\n\n<ul><li><strong>Alcoholic Fermentation:<\/strong> Monitoring the process of alcoholic fermentation in must (grapes and malt) based on nitrogen content.<\/li><li><strong>Enzymatic Monitoring:<\/strong> Using enzymatic biosensors and immobilized enzymes to monitor fermentation processes.<\/li><\/ul>\n\n\n\n<h4>8. Natural Active Principles<\/h4>\n\n\n\n<ul><li><strong>Chemical-Pharmaceutical Products:<\/strong> Extraction of natural active principles for diversifying products in the chemical-pharmaceutical, food, cosmetics, and health industries.<\/li><li><strong>Isolation and Purification:<\/strong> Use of modern methods for isolating and purifying organic compounds (tannins, volatile oils, etc.).<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/full-width-page.php","meta":[],"_links":{"self":[{"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/pages\/5571"}],"collection":[{"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/comments?post=5571"}],"version-history":[{"count":4,"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/pages\/5571\/revisions"}],"predecessor-version":[{"id":6725,"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/pages\/5571\/revisions\/6725"}],"wp:attachment":[{"href":"https:\/\/centers.ulbsibiu.ro\/ccbia\/index.php\/wp-json\/wp\/v2\/media?parent=5571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}