The microbial diversity of grape surfaces, also known as "microbial terroir", plays a critical role in winemaking and has applications in crop health and plant protection. Next-generation Sequencing (NGS) has revolutionized our understanding of grape surface microbiota by providing insights into the complex and dynamic microbial communities present on grape berries. NGS studies have confirmed the existence of distinct regional differences in grape surface microbial diversity, highlighting the concept of microbial terroir. This diversity is influenced by various natural and human factors, such as soil type, climate, vineyard management practices, and grapevine genetics, which contribute to the unique microbial terroir of each location. The application of NGS in studying microbial terroir has not only advanced our knowledge of grape and wine science, but also has implications in crop health and plant protection. The identification and characterization of microbial communities using NGS can help to develop sustainable and eco-friendly strategies for managing grapevine diseases and pests. The ongoing research in this area is expected to further expand our understanding of microbial terroir and its applications, contributing to the advancement of grape and wine science, and promoting environmentally responsible grape production practices. Based on bibliometric analysis, the current research focuses on the selection autochthonous S. cerevisiae, non-Saccharomyces and LAB. Plant growth-promoting bacteria considered as a new agroecological manageme. Interest in the role of natural microbial diversity in winemaking remains high.

The article contains a review of methods and procedures of the municipal wastewater treatment, with the discussion of their specifics. A new concept is proposed related to the selection of municipal sewerage and wastewater treatment systems, considering the local/decentralized, semicentralized or centralized systems, especially those suitable to rural and suburban localities, in dependence on the advantages and disadvantages of these systems and local specifics. The concept of phytofilters is proposed for the biological treatment of wastewater in small towns. This technology is simple, inexpensive and requires relatively little maintenance. Biological ponds in the Republic of Moldova have proven to be very suitable for advanced wastewater treatment, being a cheap and natural purification system with a good potential for implementation. When choosing a sewer system, priority must be given to its functionality and practical considerations.

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.

The study is focused on three districts in the northern region of the Republic of Moldova - Briceni, Edinet and Ocnita. The maps were calculated and presented in terms of average annual wind speed and wind power density at a height of 100 m above ground level, wind rose and Weibull wind speed distribution. In the calculations performed for the three analyzed districts it was found that the average annual wind speed is between 6.84 and 7.35 m / s, and the wind power density - between 450 and 593 W / m2. The highest annual average speed equal to 7.35 m / s was identified in Ocnita district. At the same time, having the maps of the wind speed and the power density, the convenient locations for the construction of the wind farms can be selected. For each district involved in the study, a location with a pronounced wind potential was identified, recommended for the location of any wind farms.

The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to reduce the effect of the lack of salt on the product quality. The results showed that the complete exclusion of salt from the recipe had a negative effect on the dough stability, physicochemical properties and organoleptic characteristics of the baked products. Partial or total omission of salt resulted in higher dough rise ability and lower moisture content in the final product. Grissini made according to the classic recipe with salt, registered high appearance and sensory properties, while reducing the salt content results in products with a less pronounced crust and taste. The use of kefir, whey and sour borscht as water substitutes in the recipe contributed to the improvement of the chromatic parameters, as well as the physicochemical indicators of the baked grissini. However, consumers appreciated less the samples with the addition of kefir and whey. These samples being distinguished by a specific taste and smell, in some extent unusual for panelists. At the same time, grissini based on sour borscht were highly appreciated. According to the results, the sample with sour borscht without added salt recorded similar characteristics to the control sample, but in order to align it with national standards in terms of physicochemical indicators, the dough fermentation period needs to be revised.

This study deals with the antibacterial activity of Sea buckthorn (SB) (Hippophae rhamnoides L.) grown in the Republic of Moldova. Eight sea buckthorn species were investigated: R1, R2, R4, R5, C6, AGG, AGA, Pomona, 2020 harvest, from Dubasari district, Pohrebea village of the Republic of Moldova. The sea buckthorn fruit was harvested during the complete sweeping phase. The antibacterial efficacy of Sea buckthorn on different microbial cultures (Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium, Escherichia coli, Candida albicans) causing infections/diseases was investigated by agar disc diffusion method. The inhibition zones ranged from 12 to 30 mm: Staphylococcus aureus ATCC 25923 (21-30 mm); Bacillus subtilis ATCC6633 (19-29 mm); Salmonella Typhimurium ATCC 14028 (13-18 mm); Escherichia coli ATCC 25922 (12-18 mm). In the case of Candida albicans ATCC 10231, this fungal pathogen was resistant to SB. It was found that antimicrobial efficacy of SB depends on the species, concentration, and form of use (fruit puree, extracts with different solvents and powder). Results suggested that SB might be a valuable ingredient for the development of safe products for consumption.

Grape seed oil (GSO) consists mostly of triglycerides of polyunsaturated fatty acids, which are sensitive to oxidation and to the high temperatures. The aim of this research was to study the effect of GSO fortification with hydroalcoholic extracts of antioxidants from grape seeds, up to and after 12 months. It was established that the immediate effect of the oil fortification was the increase of the total polyphenol content (TPC) in the oil, by up to 141.34 mg GAE/kg of oil, and the increase of the DPPH• antioxidant activity by up to 0.580 mmol TE/kg (in the control sample, refined grape oil, these values were 1.57 mg GAE/kg and 0.003 mmol TE/kg, respectively). After 12 months, TPC and DPPH• antioxidant activity decreased nearly 10-fold in all of the fortified oil samples. The difference between the oxidative status of the oil was assessed (UV-Vis). In the case of the GSO sample, treated with n-octyl gallate, the absorbances remained unchanged after 12 months. When compared to the synthetic antioxidant n-octyl gallate, grape seed polyphenolic extracts were found to have a less protective effect on the oil during storage under environmental conditions.

The wine industry has been and remains a source of natural- tartaric acid. The tartaric acid can be obtained from such wastes as grape marcs, yeast, vinasse and wine stone. But the use of these wastes was limited in the Republic of Moldova by the production of tartaric acid lime (calcium tartrate) and wine stone, which were shipped to Ukraine and Armenia where the finished product is obtained. Currently, tartaric acid is used in considerable quantities in the winemaking and food industry, being a quite expensive imported product. The Department of Oenology and Chemistry has developed a complete technological scheme for the use of wine wastes to obtain the finished product – tartaric acid. The realization of the proposed tartaric acid production in the Republic of Moldova is important for the country's economy and it does not require large investments. Wineries can also help to organize tartaric acid production by providing calcium tartrate, wine stone, pressed or dried yeast, and other ingredients.

Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying the villi. It is considered that in recent years CD has undergone a real "metamorphosis" due to the constant increase in diagnosed cases. The only treatment available for BC is to stick to a gluten-free diet throughout your life. Adherence to a GFD requires strict elimination of gluten-containing products, as patients with CD are very sensitive to the toxic effect of gluten. The purpose of the research is to evaluate whether the products marketed on the territory of the Republic of Moldova, labeled as gluten-free products, are safe for people with celiac disease, from the perspective of their gluten content. The identification of gluten in GF products sold in supermarkets in the capital was done using the GlutenToxPro gluten detection kit for food, beverages, and work surfaces (AOAC-RI). Research has shown that both gluten-free products imported with the Crossed Grain logo and those just labeled gluten-free (both imported and local), pose no risk to people with gluten-related disorders: the gluten content of all samples was up to 20 ppm. Local, non-packaged GF products (developed and made available to consumers by the supermarkets concerned) pose an increased risk of contamination.

The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yogurt (that was hydrolyzed before fermentation), and the co-hydrolyzed yogurt (concurrent addition of β-galactosidase and starter culture). According to the obtained results, at the end of the fermentation time, an advanced hydrolysis degree was reached (over 80%) both for yogurt samples obtained from pre-hydrolyzed milk and obtained by co-hydrolysis. The optimal method from the economic point of view is to obtain yogurt by co-hydrolysis. The sensory quality of the yogurt samples obtained from hydrolyzed milk by co-hydrolysis was characterized by a better flavor than the control sample, for yogurt from both types of milk. This may be due to the availability of a greater amount of glucose for the production of aromatic compounds, a sweeter taste than natural yogurt, with a light caramel flavor, a firm coagulum, a porcelain appearance, without whey removal. Cow's milk yogurt showed higher viscosity values to goat's milk yogurt for both pre-hydrolyzed and co-hydrolyzed milk. Lactose hydrolysis determined the reduction of the syneresis index of the yogurt compared to the control samples. The studies led to the development of lactose-free yogurt with improved sensory and rheological properties recommended for people with lactose intolerance.