Ramona Suharoschi

Stability Comparison of Free and Encapsulated Lactobacilus casei ATCC 393 in Yoghurt for Long Time Storage

An innovative method of L. casei ATCC 393 encapsulation has been reported in the present study using pectin combined with alginate. The aim of this study was to investigate the effect of encapsulation on the survival of L. casei ATCC 393 in yoghurt during long time storage, free or encapsulated in alginate and alginate pectin microspheres, and influence over yoghurt properties, particularly acidification. Over 35 days of storage in yoghurt, the encapsulated probiotic cells proved a higher viability compared with free probiotic cells. An even higher viability and stability was observed for the samples where pectin was used. Pectin acts as prebiotic during encapsulation of L. casei ATCC 393.

Experiences in designing a distributed service-oriented platform for in-silico biomarker discovery and validation

In order to design efficient biomarkers for personalized medicine, one needs correlated insights from different multi-omics perspectives, such as proteomics, genomics, transcriptomics etc. In this paper, we address the challenge of integrating multi-omics data repositories for in-silico biomarker discovery and validation. For that, we have designed a software platform based on the genomic and proteomic data overlay. Currently, this platform provides an integrated way of querying bioinformatics major data sources such as GenBank, UniProt, and ArrayExpress. Our approach integrates the client-side API of these resources with the support of web services and cloud (Google App Engine), as enabling technologies. As such, the extension of the platform with further omics data sources becomes straightforward. The platform was evaluated on the Google Cloud. The first results are promising, showing that the queries can easily be formulated and executed against these public community resources, the overhead introduced by our services being rather small.

RESEARCHES CONCERNING THE PROTEOLITICAL MODIFICATIONS DURING THE FERMENTATION AND THE STORAGE OF DAIRY PRODUCT-SANA

In this study were followed biochemical modifications of dairy product-sana, during processing. The researches were focused on two main working directions: - appreciation of raw milk quality; - dairy product-sana amino–acids determination by gas chromatography method.