MATEI Florentina

Profesor 
Departamentul Ingineria și managementul alimentației şi turismului
Facultatea Alimentație şi turism

Contact:

Str. Castelului. nr. 148 Brașov, Romania
Corp R, sala RII12
Tel. +40 268 472222
E-mail: florentina.matei@unitbv.ro

Descarcă CV

Interese de cercetare:

  • microbiologie alimentară; produse alimentare fermentate
  • probiotice, alimente funcționale
  • antagonism microbian
  • biodiversitate microbiană

Publicații (selecție)

  • Coulibaly W.H., Kouadio N.R., Camara F., Diguta C., Matei F. (2023). Functional properties of lactic acid bacteria isolated from Tilapia (Oreochromis niloticus) in Ivory Coast. BMC Microbiol23, 152.
  • Rădoi-Encea R-Ș, Pădureanu V., Diguță C.F., Ion M., Brîndușe E., Matei F. (2023). Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review. Fermentation. 9(5): 407.
  • Mogmenga I., Somda M.K., & Matei F (2023). Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms, 11(3):802.
  • Diguta C.F., Nitoi D.G., Matei F., Luta G., Cornea C.P. (2020). The biotechnological potential of Pediococcusspp. isolated from Kombucha microbial consortium. Foods, 9(12), 1780.
  • Dopcea G., Dopcea I., Nanu A., Diguta C.F., Matei F. (2020). Resistance and cross-resistance in Staphylococcus spp. strains following prolonged exposure to different antiseptics. J. Global Antimicrobial Resistance, 21, 399-404.
  • Utoiu E., Matei F., et al. (2018). Bee collected pollen with enhanced health benefits, produced by fermentation with a Kombucha consortium. Nutrients. 10 (10), 1365, p. 1-24
  • Erny C, Raoult P, Alais A, Butterlin G, Delobel P, Matei F, Casaregola S, & Legras JL (2012): Ecological Success of a Group of S. cerevisiae/S. kudriavzevii Hybrids in the Northern European Wine-Making Environment. Applied and Environmental Microbiology. 78 (9): 3256-3265.