<p>In the competitive environment, many manufacturers are increasingly focusing on designing the systems that help them to manage variable demand and supply situations. Dynamic allocation of demands is very important in case of customer order allocations. Order promising and allocation can be based on the simple sequence that enables a manufacturing company to receive orders unless there are some other priority orders. Manufacturing company can also manage allocations of supply to key customers and channels, thereby ensuring that they can meet contractual agreements and service levels in the priority that yields better profit. This paper will focus on a Maketo- Stock order fulfillment system facing random demand with random orders from different classes of customers. Available-to-promise (ATP) calculating from master production schedule (MPS) exhibits availability of finished goods that can be used to support customer order allocation. This order allocation system is adapted in MTS (make-to-stock) production model and all orders are treated according to maximization of customer service policy. It allows incoming purchase orders as well as existing inventory on hand to be selected and allocated to customer sale orders and back orders. The system then automatically allocates the available stock to the selected sales orders. We developed an integrated system for allocation of inventory in anticipation of customer service of high priority customers and for order promising in real-time. Our research exhibits three distinct features:<br />(1) We explicitly classified customers in groups based on target customer service level;<br />(2) We defined higher level of customer selection directly defined according to company strategy to develop small and medium customers;<br />(3) We considered backorders that manufacturing company has to fulfill in order to maximize overall customer service for certain customers.</p>

Lactic acid bacteria are widely studied microorganisms and are one of the prevalent groups of bacteria in the oral cavity microbiome. This work aimed to isolate new lactic acid bacterial strains from the human oral cavity and evaluate their characteristics and probiotic potential. Twelve strains were isolated and identified as belonging to several genera in the family Lactobacillaceae. Screening for antimicrobial activity was held, where two of the strains showed antagonistic activity against Streptococcus mutans and most of the strains expressed inhibition against Escherichia coli, Bacillus subtilis, and Bacillus cereus. The ability of the studied strains to autoaggregate and bind to mucin was assessed, showing autoaggregative properties and mucin binding at 5 logs CFU/mL. The survival ability in simulated oral and gastrointestinal conditions and growth dynamics with different gastrointestinal stress factors was studied. Most of the strains showed a good growth potential in the presence of oral and gastrointestinal stress factors. All tested strains exhibited high survival rates in the simulated oral environment, thus having the potential for colonizing the oral cavity and their beneficial properties to be applied. These results are a good basis for continuing the research into these strains so they can be included in new functional products for oral health.

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Abstract:This paper will focus on a make-to-stock multi-period order fulfilment system with random orders from different classes of customers under limited production circumstances. For this purpose a heuristic algorithm has been developed aimed at maximizing the customer service level in any cycle and in the entire multi-period. In this paper, in order to validate the results obtained with this algorithm, a mixed integer programming model was developed that is based on the same assumptions as the algorithm. The model takes into account the priorities of customer groups and the balanced customer service level within the same group. The presented approaches are applied to a real example of Fast Moving Consumer Goods. Their comparison was carried out in several scenarios.

Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research and creation of new minimally treated, but safe, functional and delicious food. The species from Lactobacillaceae are used in different fermentation technologies, improving the structure, taste, and aroma of the final products. These products possess a prolonged shelf life due to the biopreservative capabilities of the lactic acid bacteria (LAB) strains, their positive health impact, and many physiological functions in the body. This chapter examines the traditional and modern technologies for the production of typical Bulgarian dairy products. Based on the studies of artisanal products, different LAB species from non-starter microbiota are presented, which contribute to the organoleptic qualities of the products and their beneficial properties. The research focus is aimed at the evaluation of various functional characteristics of non-starter strains, such as metabolic activity and food biopreservation. The long-term goal is to study the tradition to create new functional formulas that are the desired and effective factors for health and longevity.