The Microbial Diversity and Its Dynamics in the Ethnic Fermented Foods of the Black Sea Region.

Homemade fermented food is a valuable source of biologically active prebiotic substances and probiotic microorganisms. Five prioritized ethnic fermented foods from the Black Sea region: Bosa (Bulgaria), Socata (Romania), Kvass (Russia), fermented beans (Turkey) and Sauerkraut (Ukraine), based on the original recipes using unique microbial starters were studied. The dynamics of microbial compositions during the fermentation process of each product was clarifed and the best combination of lactobacilli starters needed to reproduce the original formulations were defned.

[Biological decontamination of the imprints obtained from different dental materials].

Microbiological contamination of the imprints made of alginate ("Ypeen") and silicone material ("Speedex") with and without the correction supplement has been investigated. Streptococcus and Staphylococcus have been estimated to be the most survivable species on the imprint surface, however their concentration differ depending on the type of imprints' material. The strains resistant to antibiotics dominated among all the isolated microorganisms.