{"id":6266,"date":"2019-11-26T09:25:26","date_gmt":"2019-11-26T09:25:26","guid":{"rendered":"http:\/\/consulting.stylemixthemes.com\/demo\/?page_id=6266"},"modified":"2025-12-24T16:07:39","modified_gmt":"2025-12-24T16:07:39","slug":"clinical-studies","status":"publish","type":"page","link":"https:\/\/www.biocult.ro\/en\/studii-clinice\/","title":{"rendered":"Clinical Studies"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"6266\" class=\"elementor elementor-6266\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-16f1dcd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"16f1dcd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-16f21b6\" data-id=\"16f21b6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-16f2565 elementor-widget elementor-widget-stm_services\" data-id=\"16f2565\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_services.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n    <div class=\"stm_services consulting_elementor_services style_6 cols_3\">\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/sergey-kotenev-CEsrs0WHOiw-unsplash-e1762888646491-rgmu58fory57398ew8878eg0215a7v7xt8tja1dngo.jpg' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Colour stabilisation in meat products with BACTOFLAVOR\u00ae ROSA<\/a>\n                            <\/h5>\n                                                                            <p>Discover how BACTOFLOR\u00ae Rosa optimises colour stability, hue intensity, and the final quality of meat specialities \u2014 a natural culture, adapted to modern \u201eclean-label\u201d requirements and current industrial processes.<br \/>\n&nbsp;<\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/img57-rek8joqqv8e81gkp83ixkni3zs6p0m6i00lkgk2m88.jpg' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Reduction of Salmonella and Listeria risk through the use of Bactoferm\u00ae SM-194 culture<\/a>\n                            <\/h5>\n                                                                            <p>The use of starter cultures is a modern and efficient method for ensuring microbiological safety and sensory quality in meat products. The Bactoferm\u00ae SM-194 culture is designed for fermented and semi-dry sausages.<\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/img55-rfk0uscurtvxp4cdupw581qrgvi4ilzsj90gvdbgg8.png' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Cost reduction and texture preservation in yoghurt through the use of YoFlex\u00ae Acidifix\u00ae culture<\/a>\n                            <\/h5>\n                                                                            <p> In the fermented dairy sector, maintaining a stable texture while optimising production costs remains a key priority. YoFlex\u00ae Acidifix\u00ae provides an innovative solution for manufacturers focused on these objectives. <\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n            <\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Turnaround consulting-old Turnaround consulting-old Companies seem to dislike the term \u2018turnaround consulting\u2019 because it represents failure. The truth is that turnaround consulting represents success at realizing the company is going in the wrong direction. The only time the company fails is when it is not possible to do a turnaround anymore. We help companies pivot<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6266","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Studii clinice BIOCULT \u2013 Biosolu\u021bii validate \u0219tiin\u021bific<\/title>\n<meta name=\"description\" content=\"Studii clinice \u0219i aplica\u021bii validate \u0219tiin\u021bific pentru biosolu\u021bii utilizate \u00een industria alimentar\u0103: siguran\u021b\u0103, calitate \u0219i performan\u021b\u0103.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.biocult.ro\/en\/clinical-studies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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