The Constantine of Preslav University of Shumen (Bulgarian: Шуменски университет „Епископ Константин Преславски“, Shumenski universitet „Episkop Konstantin Preslavski“) in Bulgaria is named after one of the most well-educated and talented students of Saints Cyril and Methodius, Constantine of Preslav. He was a writer, a religious figure and a significant person in Old Bulgarian culture.
Background: White brined cheese represents one of the most important traditional fermented dairy products in Bulgaria. Its microbiological quality is commonly evaluated through the detection of foodborne pathogens; however, such an approach provides limited information regarding production hygiene and the natural microbial ecosystem of the product. Methods: The present study performed an integrated microbiological assessment of 100 Bulgarian white brined cow’s milk cheese samples (50 artisanal and 50 industrial) by simultaneously evaluating hygiene indicator microorganisms (Escherichia coli and coagulase-positive staphylococci), major foodborne pathogens (Listeria monocytogenes and Salmonella spp.), and the natural yeast microbiota using standardized ISO methods. Yeast species were identified by MALDI–TOF MS, and statistical analyses were performed using Fisher’s exact test and the Mann–Whitney U test. Results: Listeria monocytogenes, Salmonella spp., and coagulase-positive staphylococci were not detected in any cheese sample. Escherichia coli was detected in only two samples (2.0%), with no significant difference between artisanal and industrial cheeses (p > 0.05). In contrast, yeasts were detected in 99% of the samples, and nine yeast taxa were identified. Significant differences in yeast species distribution were observed between production systems, with Torulaspora delbrueckii predominating in artisanal cheeses and Debaryomyces hansenii in industrial products (p < 0.001). Conclusions: The results demonstrate that artisanal white brined cheese is not inherently associated with a higher microbiological risk when good manufacturing and hygienic practices are applied. More importantly, the study shows that combining foodborne pathogens, hygiene indicators, and indigenous yeast microbiota provides a substantially more comprehensive assessment of microbiological quality than pathogen detection alone, supporting an integrated concept for the evaluation of traditional fermented dairy products.
The article explores the role of reflective journaling in the teaching practice of pre-service teachers at Konstantin Preslavsky University of Shumen. Drawing on journal entries and questionnaire responses from two cohorts of undergraduate students enrolled in English Studies and Applied Linguistics (English and Russian languages) bachelor programs, the research investigates both the depth of reflection achieved and students’ perceptions of journaling as a pedagogical tool. The study demonstrates the method’s potential and emphasizes the need for greater support and structured guidance to promote meaningful reflection and sustained use in preparing university students to become foreign language teachers. Key words: journaling, reflective practice, pre-service teacher train-ing, students’ perceptions
Abstract: The editorial team of a certain periodical plays a significant role in shaping its image and prestige, as well as in selecting the topics and content of the published material. When this occurs in an international setting and in the context of an intercultural communica-tion, the responsibility of publishers and editors is enormous, often expressed in pressure and foreign influence, which the editorial board must take into account. This article examines the little-known and deeply forgotten in Bulgaria publishers and editors of the Bulgarian German-language periodical Der Bulgarienwart, published during the historically eventful period of the 1930s and early 1940s in Bulgaria. Key words: editorial team and publishers of a periodical, between the two world wars, German cultural influence.
This work investigates the effect of specific electrolytes (NaCl, KCl, MgCl2, and CaCl2) on bubble coalescence and the stability of the resulting foam caps in aqueous sodium dodecyl sulfate (SDS) solutions. At low concentrations, we observe that all electrolytes studied exhibited a similar effect on bubble coalescence, driven primarily by the electrostatic screening of the repulsion between bubbles. However, a distinct divergence in behavior emerges at higher concentrations: KCl and CaCl2 destabilize the foam, while NaCl and MgCl2 act as foam boosters. By applying Pitzer’s theory and the concept of cohesive pressure, we propose that foam stability is governed by the hydration compatibility between the surfactant head groups and the salt ions. We describe a mechanism in which the “cohesive pressure” of the water matrix determines the efficiency of the SDS adsorption layer. Specifically, strong kosmotropic ions (e.g., Mg2+) preserve the hydration shell of the sulfate head groups, thereby preventing film collapse, whereas ions with lower dehydration energy (e.g., Ca2+) are proposed to facilitate the formation of contact ion pairs, thereby promoting rapid coalescence.
The current study discusses the translation procedures applied to clothing, appearance, adornments, and decorations in the seven Harry Potter books in Bulgarian. Making use of Aixelá’s (1996) methodology, the study aims not only to map and discuss the dominant translation procedures for the aforementioned categories, but to note any differences in the renditions of magical and real-world items. The results prove that the most common translation procedures for non-magical items of clothing are substitution ones like limited universalisation and naturalisation. Magical attire, however, is predominantly transmitted by conservation procedures such as linguistic (non-cultural) translation and extratextual gloss. This shows that the consistent translators’ choices aimed to bring real-world clothing, appearance, and adornments closer to the reader and to retain the peculiarities and eccentricity of the wizarding items.
