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Daskalova N.,Institute of Cryobiology and Food Technology
Journal of the University of Chemical Technology and Metallurgy | Year: 2011

The lichenase and laminarinase are/3-glucanases. They take part in the degradation of/3-glucans, which are present in cereals- wheat, barley, oats, rye. Both enzymes find application in the production of wine and beer, in the food industry and also as a feed component in animal food. The conservation of lichenase and laminarinase by lyophilization of liquid culture, produced from Trichoderma sp. 405 Strain M7 was investigated. This strain was bought from the National bank for industrial microorganisms and cell cultures- NBIMCC. The lyophilization was done in a freeze-drying installation HOCHVAKUUM" TG-16. The lichenase and laminarinase activities of the liquid culture were determined during cultivation of Trichoderma sp. 405 Strain M7 and one month after its lyophilization. It was established that both enzyme activities remain high after the process of conservation. Source


Daskalova N.,Institute of Cryobiology and Food Technology
Journal of the University of Chemical Technology and Metallurgy | Year: 2012

Trichoderma sp. 405 Strain M7 produces laminarinase and lichenase, which pertain to the β-glucanases. The conservation of the liquid culture, containing both enzymes in a fridge (4-8°C) immediately after the cultivation was investigated. Both enzyme activities were determined after freezing of the liquid culture at -20/-25°C followed by unfreezing and conservation at 20°C. The laminarinase and lichenase activities were determined also by freezing of the liquid culture at -20/-25°C followed by unfreezing and preservation in a fridge (4-8oC). The conservation by lyophiliza-tion of the liquid culture, produced from Trichoderma sp. 405 Strain M7 was investigated. It was established that both enzyme activities remain highest after conservation of the liquid culture by the process of lyophilization. Source


Mladenova R.B.,Bulgarian Academy of Science | Firzov C.,Institute of Cryobiology and Food Technology | Yordanov N.D.,Bulgarian Academy of Science
Radiation Physics and Chemistry | Year: 2010

Nutritive supplements Enoviton, Enoviton C and Enoviton CE containing standardized anthocyanins from lyophilized red wine, vitamins (some of them) and excipients were investigated by EPR spectrometry before and after gamma-irradiation. Non-irradiated samples exhibit one singlet line with g=2.0039±0.0002, most probably due to free radicals from anthocyanins. After irradiation with 10. kGy gamma-rays, tablets of Enoviton, Enoviton C and Enoviton CE, all exhibit complex EPR signals centered at a g-value of g=2.0034. The EPR spectrum of irradiated Enoviton is different from that of Enoviton C or Enoviton CE due to the overlap of the spectra of microcrystalline cellulose and the background singlet spectrum present in all tablets with the EPR resonance due to irradiated ascorbic acid (in Enoviton C and Enoviton CE). Gamma-induced free radicals exhibit long time stability-for a six months period the intensity of central peak decrease with 30-40%. © 2010 Elsevier Ltd. Source


Daskalova N.,Institute of Cryobiology and Food Technology | Marinova G.,Institute of Cryobiology and Food Technology
Journal of Chemical Technology and Metallurgy | Year: 2015

The β-glucanase enzymes find wide application in the brewing. It was obtained an enzyme preparation with laminarinase and lichenase activity, produced from Trichoderma sp. 405 and was investigated its application in the technological process of brewing wort preparation. It was found that the studied enzyme preparation has a hydrolytic effect on the b-glucans and the hemicelluloses of the used ingredients. From economical point of view the obtained enzyme preparation, added at a dose of 0,04 % compared to the used ingredients, leads to receiving of brewing wort, containing b-glucans suitable for healthy lifestyle. Source


Doneva M.,Institute of Cryobiology and Food Technology | Nacheva I.,Institute of Cryobiology and Food Technology | Metodieva P.,Institute of Cryobiology and Food Technology | Todorov Y.,Institute of Information and Communication Technologies | And 3 more authors.
Bulgarian Journal of Agricultural Science | Year: 2014

Good nutrition is key factor for human health. Conditions of secondary insufficiency of the gastric gland and a decreased production of digestive enzymes lead to changes in the gastric-intestinal metabolism, which imposes the intake polyenzyme products as food supplement. The created on the basis of freeze-drying complex polyenzyme product with its composition, containing the main groups digestive enzymes (chymosin, α – amylase, bromelain, lipase), incorporated in a hydrocolloid matrix and in combination with plant biologically active components is appropriate for prophylaxis in cases of gastric-intestinal tract discomfort and disturbed digestion. The obtained product was qualified by organoleptic, biochemical, physical-chemical and microbiological characteristics. The retaining of the catalytic activity of the enzyme substances and the chemical composition of the incorporated biologically active substances has been established. © 2014, National Centre for Agrarian Sciences. All rights reserved. Source

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