Tsvetanka Teneva-Angelova

The Stephan Angeloff Institute of Microbiology · Applied Microbiology

Food production, generating up to 30% of the emitted greenhouse gases globally, is among of the major factors, responsible for the observed environmental changes on the planet. Nowadays, approximately 40% of the land and 70 % of available fresh water on the planet are used to produce food and food raw materials. Providing sustainable and renewable...

Abstract Two bacteria strains have been isolated from leaves of fig plant (Ficus carica L.) and grape (Vitis vinifera L.). The strains were identified (16S rRNA sequencing) as Kocuria rhizophila (KR) and Microbacterium paraoxydans (MP), respectively. The bacteria have been cultivated on nutrient broth medium and cell lysates have been prepared by u...

Classical biotechnology, based on fermentation and enzyme catalyzed processes, has been the core process in food processing technologies and the main technique for mass production of biologically active substances with application in pharmacy and cosmetics. Nowadays, the modern lifestyle determines the necessity of development of new foods and cosm...

Traditional fermented milk products have been prepared since ancient time by various civilization. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of f...

In recent years it was observed a trend for increased interest in lactic acid bacteria (LAB), isolated from non-dairy environment due to their diverse metabolic profile and unique flavor-forming activities. Looking for new solutions to improve starter systems for healthy fermented foods and to expand opportunities for maximum utilization of biologi...

Lactic acid bacteria (LAB) are ubiquitous microorganisms, which can be found in plants, intestinal mucosa of mammals, and fermented foods as well. LAB-possesses probiotic properties are widely used in healthy and functional food formulations. They are generally recognized as safe for food applications. Therefore, during the last few years, there is...

Medicinal plants are diverse and unexplored ecosystem for isolation of va- rious microbial populations. Each specific plant species provides a unique environment in terms of competing microorganisms, natural plant antagonists, as well as accessibility, type and concentration of the substrate in the various physi- cal factors. These conditions allow...

In this chapter we provide evidences that genus Salvia is alternative ecological niche for isolation of lactic acid microbiota with new metabolic activities and characteristics, with subsequent potential possibility for in situ cultivation in milk, in order to produce fermented dairy products with beneficial effects. For the first time we describe...

In recent years there has been a trend of increased interest in lactic acid bacteria (LAB) isolated from non-dairy sources due to their diverse metabolic profile and unique flavor-forming activities. This study presents the possibility of using microbial diversity of individual plant parts (flower, leaf and steam) of each species of the genus Salvi...

In recent years there has been increasing interest in lactic acid bacteria isolated from non-dairy products, due to their diverse metabolic profile, unique flavor-forming activities, and potential for use as starters or starter adjuncts for the dairy industry. Screening of 400 microbial isolates obtained from the herbs Geranium sanguineum L., Hyper...

Abstract. In recent years it was observed a trend for increased interest in lactic acid bacteria (LAB), isolated from non-dairy environment due to their diverse metabolic profile and unique flavor-forming activities. Looking for new solutions to improve starter systems for healthy fermented foods and to expand opportunities for maximum utilization...