Science.gov

Sample records for acyl-coa starter units

  1. Starter unit flexibility for engineered product synthesis by the nonreducing polyketide synthase PksA.

    PubMed

    Huitt-Roehl, Callie R; Hill, Eric A; Adams, Martina M; Vagstad, Anna L; Li, Jesse W; Townsend, Craig A

    2015-06-19

    Nonreducing polyketide synthases (NR-PKSs) are unique among PKSs in their domain structure, notably including a starter unit:acyl-carrier protein (ACP) transacylase (SAT) domain that selects an acyl group as the primer for biosynthesis, most commonly acetyl-CoA from central metabolism. This clan of mega-enzymes resembles fatty acid synthases (FASs) by sharing both their central chain elongation steps and their capacity for iterative catalysis. In this mode of synthesis, catalytic domains involved in chain extension exhibit substrate plasticity to accommodate growing chains as small as two carbons to 20 or more. PksA is the NR-PKS central to the biosynthesis of the mycotoxin aflatoxin B1 whose SAT domain accepts an unusual hexanoyl starter from a dedicated yeast-like FAS. Explored in this paper is the ability of PksA to utilize a selection of potential starter units as substrates to initiate and sustain extension and cyclization to on-target, programmed polyketide synthesis. Most of these starter units were successfully accepted and properly processed by PksA to achieve biosynthesis of the predicted naphthopyrone product. Analysis of the on-target and derailment products revealed trends of tolerance by individual PksA domains to alternative starter units. In addition, natural and un-natural variants of the active site cysteine were examined and found to be capable of biosynthesis, suggesting possible direct loading of starter units onto the β-ketoacyl synthase (KS) domain. In light of the data assembled here, the predictable synthesis of unnatural products by NR-PKSs is more fully defined. PMID:25714897

  2. Involvement of glutamate mutase in the biosynthesis of the unique starter unit of the macrolactam polyketide antibiotic vicenistatin.

    PubMed

    Ogasawara, Yasushi; Kakinuma, Katsumi; Eguchi, Tadashi

    2005-07-01

    The macrolactam antibiotic vicenistatin, produced in Streptomyces halstedii HC34, is biosynthesized by the polyketide pathway, using a unique 3-methylaspartate-derived molecule as starter unit. The vinI gene in the vicenistatin biosynthetic gene cluster encoding glutamate mutase, which rearranges glutamate to 3-methylaspartate, was disrupted. The vinI disruption completely abolished the production of vicenistatin, while the disruptant recovered the production of vicenistatin when 3-methylaspartate was added to the culture. These results indicate that vinI is essential for the 3-methylaspartate formation in the vicenistatin biosynthesis. Furthermore, the mutant accumulated new vicenistatin derivatives (desmethylvicenistatins), which lacked a methyl group in the starter unit. The desmethylvicenistatins were shown by feeding experiments to be derived from aspartate instead of 3-methylaspartate as the starter unit. These results indicate that the vicenistatin polyketide synthase can accept alternative starter units toward the production of novel polyketides. PMID:16161486

  3. A natural protecting group strategy to carry an amino acid starter unit in the biosynthesis of macrolactam polyketide antibiotics.

    PubMed

    Shinohara, Yuji; Kudo, Fumitaka; Eguchi, Tadashi

    2011-11-16

    Macrolactam antibiotics are an important class of macrocyclic polyketides that contain a unique nitrogen-containing starter unit. In the present study, a set of starter biosynthetic enzymes in the macrolactam antibiotic vicenistatin was characterized. We found that the protection-deprotection strategy of the aminoacyl-ACP intermediate was critical in this system. On the basis of bioinformatics, the described pathway is also proposed as a common method for carrying amino acids in the biosynthesis of other macrolactam antibiotics. PMID:22010945

  4. An unusual dehydratase acting on glycerate and a ketoreducatse stereoselectively reducing α-ketone in polyketide starter unit biosynthesis.

    PubMed

    He, Hai-Yan; Yuan, Hua; Tang, Man-Cheng; Tang, Gong-Li

    2014-10-13

    Polyketide synthases (PKSs) usually employ a ketoreductase (KR) to catalyze the reduction of a β-keto group, followed by a dehydratase (DH) that drives the dehydration to form a double bond between the α- and β-carbon atoms. Herein, a DH*-KR* involved in FR901464 biosynthesis was characterized: DH* acts on glyceryl-S-acyl carrier protein (ACP) to yield ACP-linked pyruvate; subsequently KR* reduces α-ketone that yields L-lactyl-S-ACP as starter unit for polyketide biosynthesis. Genetic and biochemical evidence was found to support a similar pathway that is involved in the biosynthesis of lankacidins. These results not only identified new PKS domains acting on different substrates, but also provided additional options for engineering the PKS starter pathway or biocatalysis. PMID:25160004

  5. Identification of a starter unit acyl-carrier protein transacylase domain in an iterative type I polyketide synthase

    PubMed Central

    Crawford, Jason M.; Dancy, Blair C. R.; Hill, Eric A.; Udwary, Daniel W.; Townsend, Craig A.

    2006-01-01

    Polyketides are a class of natural products that exhibit a wide range of functional and structural diversity. They include antibiotics, immunosuppressants, antifungals, antihypercholesterolemics, and cytotoxins. Polyketide synthases (PKSs) use chemistry similar to fatty acid synthases (FASs), although building block variation and differing extents of reduction of the growing polyketide chain underlie their biosynthetic versatility. In contrast to the well studied sequential modular type I PKSs, less is known about how the iterative type I PKSs carry out and control chain initiation, elongation, folding, and cyclization during polyketide processing. Domain structure analysis of a group of related fungal, nonreducing PKSs has revealed well defined N-terminal domains longer than commonly seen for FASs and modular PKSs. Predicted structure of this domain disclosed a region similar to malonyl-CoA:acyl-carrier protein (ACP) transacylases (MATs). MATs play a key role transferring precursor CoA thioesters from solution onto FASs and PKSs for chain elongation. On the basis of site-directed mutagenesis, radiolabeling, and kinetics experiments carried out with individual domains of the norsolorinic acid PKS, we propose that the N-terminal domain is a starter unit:ACP transacylase (SAT domain) that selects a C6 fatty acid from a dedicated yeast-like FAS and transfers this unit onto the PKS ACP, leading to the production of the aflatoxin precursor, norsolorinic acid. These findings could indicate a much broader role for SAT domains in starter unit selection among nonreducing iterative, fungal PKSs, and they provide a biochemical rationale for the classical acetyl “starter unit effect.” PMID:17071746

  6. Fastener Starter

    NASA Technical Reports Server (NTRS)

    Chandler, Faith; Garton, Harry; Valentino, Bill; Amett, Mike

    2005-01-01

    The Fastener Starter is a creative solution to prevent the loss of small fasteners during their installation. This is the only currently available tool that can firmly grip and hold a single screw, bolt, nut, washer, spacer, or any combination of these parts. Other commercially available fastener starters are unable to accommodate a variety of parts simultaneously. The Fastener Starter is a more capable and easier tool to use than prior tools. Its compact size allows it to be used effectively in cramped, difficult-to-see locations. Its design also allows it to be used with or without handles and extenders in other difficult-to-reach locations. It provides better protection against cross threading and loss of fasteners and associated parts. The Fastener Starter is non-magnetic and does not off-gas, thus meeting flight hardware requirements. The Fastener Starter incorporates a combination of features of several commercially available tools, providing an improved means of installing small fasteners. The Fastener Starter includes a custom molded insert that can be removed easily and replaced with a conventional tool bit (e.g., a screwdriver or hex-driver bit). When used with the insert, the Fastener Starter prevents cross threading and damage to internal threaded holes. This is achieved by allowing the fastener to slip within the tool insert when used without a conventional tool bit. Alternatively, without the insert and with a tool bit, the Fastener Starter can torque a fastener. The Fastener Starter has a square recess hole that accepts a conventional square drive handle or extension to accommodate a variety of applications by providing flexibility in handle style and length.

  7. Type III polyketide synthase beta-ketoacyl-ACP starter unit and ethylmalonyl-CoA extender unit selectivity discovered by Streptomyces coelicolor genome mining.

    PubMed

    Song, Lijiang; Barona-Gomez, Francisco; Corre, Christophe; Xiang, Longkuan; Udwary, Daniel W; Austin, Michael B; Noel, Joseph P; Moore, Bradley S; Challis, Gregory L

    2006-11-22

    Polyketide synthases (PKSs) are involved in the biosynthesis of many important natural products. In bacteria, type III PKSs typically catalyze iterative decarboxylation and condensation reactions of malonyl-CoA building blocks in the biosynthesis of polyhydroxyaromatic products. Here it is shown that Gcs, a type III PKS encoded by the sco7221 ORF of the bacterium Streptomyces coelicolor, is required for biosynthesis of the germicidin family of 3,6-dialkyl-4-hydroxypyran-2-one natural products. Evidence consistent with Gcs-catalyzed elongation of specific beta-ketoacyl-ACP products of the fatty acid synthase FabH with ethyl- or methylmalonyl-CoA in the biosynthesis of germicidins is presented. Selectivity for beta-ketoacyl-ACP starter units and ethylmalonyl-CoA as an extender unit is unprecedented for type III PKSs, suggesting these enzymes may be capable of utilizing a far wider range of starter and extender units for natural product assembly than believed until now. PMID:17105255

  8. Silent Starters

    ERIC Educational Resources Information Center

    Morris, Emma

    2011-01-01

    The "silent starter" is an idea that the author was reminded of during Christopher Martin's session at the ATM conference in 2011, entitled "Big Ideas". This was a nice idea for introducing, or practising mappings, but it was not the first time the author had encountered this powerful teaching tool. The idea is best explained with an example, and…

  9. Smart Starter

    NASA Technical Reports Server (NTRS)

    1993-01-01

    A NASA-developed technology provides an effective and economical method of starting standard three phase motors. Firing Circuits, Inc. uses the power factor controller in its Wattstop Reduced Voltage AC Motor Starters. The power factor controller matches voltage with a motor's actual need by continuously sensing shifts between voltage and circuit. Energy savings range from 8 to 65 percent. Wattstops are used on cranes, hoists, conveyors, fans, as well as in papermaking, woodworking, metalworking, and many other applications.

  10. Molecular and biophysical characterization of assembly-starter units of human vimentin.

    PubMed

    Mücke, Norbert; Wedig, Tatjana; Bürer, Andrea; Marekov, Lyuben N; Steinert, Peter M; Langowski, Jörg; Aebi, Ueli; Herrmann, Harald

    2004-06-25

    We have developed an assembly protocol for the intermediate filament (IF) protein vimentin based on a phosphate buffer system, which enables the dynamic formation of authentic IFs. The advantage of this physiological buffer is that analysis of the subunit interactions by chemical cross-linking of internal lysine residues becomes feasible. By this system, we have analyzed the potential interactions of the coiled-coil rod domains with one another, which are assumed to make a crucial contribution to IF formation and stability. We show that headless vimentin, which dimerizes under low salt conditions, associates into tetramers of the A(22)-type configuration under assembly conditions, indicating that one of the effects of increasing the ionic strength is to favor coil 2-coil 2 interactions. Furthermore, in order to obtain insight into the molecular interactions that occur during the first phase of assembly of full-length vimentin, we employed a temperature-sensitive variant of human vimentin, which is arrested at the "unit-length filament" (ULF) state at room temperature, but starts to elongate upon raising the temperature to 37 degrees C. Most importantly, we demonstrate by cross-linking analysis that ULF formation predominantly involves A(11)-type dimer-dimer interactions. The presence of A(22) and A(12) cross-linking products in mature IFs, however, indicates that major rearrangements do occur during the longitudinal annealing and radial compaction steps of IF assembly. PMID:15184025

  11. Starter/generator testing

    NASA Astrophysics Data System (ADS)

    Anon

    1994-10-01

    Sundstrand Aerospace and GE Aircraft Engines have studied the switched reluctance machine for use as an integral starter/generator for future aircraft engines. They have conducted an initial, low-power testing of the starter/generator, which is based on power inverters using IGBT-technology semiconductors, to verify its feasibility in the externally mounted version of the integral starter/generator. This preliminary testing of the 250-kW starter/generator reveals favorable results.

  12. Energy Management Curriculum Starter Kit

    SciTech Connect

    Turner, W.C.

    1987-02-01

    The Energy Management Curriculum Starter Kit was designed to help engineering educators develop and teach energy management courses. Montana State University and Oklahoma State University courses are embodied in the model curriculum given. The curricula offered at many other universities throughout the United States are also presented. The kit was designed specifically to train engineering students to be good energy managers. Courses at both the undergraduate and postgraduate level are presented.

  13. Biochemical and Structural Characterization of Germicidin Synthase: Analysis of a Type III Polyketide Synthase That Employs Acyl-ACP as a Starter Unit Donor

    SciTech Connect

    Chemler, Joseph A.; Buchholz, Tonia J.; Geders, Todd W.; Akey, David L.; Rath, Christopher M.; Chlipala, George E.; Smith, Janet L.; Sherman, David H.

    2012-08-10

    Germicidin synthase (Gcs) from Streptomyces coelicolor is a type III polyketide synthase (PKS) with broad substrate flexibility for acyl groups linked through a thioester bond to either coenzyme A (CoA) or acyl carrier protein (ACP). Germicidin synthesis was reconstituted in vitro by coupling Gcs with fatty acid biosynthesis. Since Gcs has broad substrate flexibility, we directly compared the kinetic properties of Gcs with both acyl-ACP and acyl-CoA. The catalytic efficiency of Gcs for acyl-ACP was 10-fold higher than for acyl-CoA, suggesting a strong preference toward carrier protein starter unit transfer. The 2.9 {angstrom} germicidin synthase crystal structure revealed canonical type III PKS architecture along with an unusual helical bundle of unknown function that appears to extend the dimerization interface. A pair of arginine residues adjacent to the active site affect catalytic activity but not ACP binding. This investigation provides new and surprising information about the interactions between type III PKSs and ACPs that will facilitate the construction of engineered systems for production of novel polyketides.

  14. Designing Inquiry Starters

    NASA Astrophysics Data System (ADS)

    Kluger-Bell, B.

    2010-12-01

    The term "Inquiry Starter" comes from the Institute for Inquiry's model for teaching and learning science through inquiry. It refers to the first phase of an inquiry activity where learners engage in actions that stimulate their curiosity and generate questions for further investigation. In the Professional Development Program, staff and participants have designed a wide variety of inquiry activities with a number of variations on the inquiry starter. This has provided a laboratory for examining inquiry starter design. In this paper, I describe and examine in detail the elements of this design and how the design of those elements is related to achieving learning objectives. There are a number of important common objectives in all inquiry starters. For example, all starters must define a domain for investigation and engage the learner's curiosity in that domain. There are also critical differences in learning objectives depending on the content area being studied, the learners' background knowledge and skills, and many other factors. In this paper I examine designs for both of these types of objectives.

  15. Fastener starter tool

    NASA Technical Reports Server (NTRS)

    Chandler, Faith T. (Inventor); Valentino, William D. (Inventor); Garton, Harry L. (Inventor); Arnett, Michael C. (Inventor)

    2003-01-01

    A fastener starter tool includes a number of spring retention fingers for retaining a small part, or combination of parts. The tool has an inner housing, which holds the spring retention fingers, a hand grip, and an outer housing configured to slide over the inner housing and the spring retention fingers toward and away from the hand grip, exposing and opening, or respectively, covering and closing, the spring retention fingers. By sliding the outer housing toward (away from) the hand grip, a part can be released from (retained by) the tool. The tool may include replaceable inserts, for retaining parts, such as screws, and configured to limit the torque applied to the part, to prevent cross threading. The inner housing has means to transfer torque from the hand grip to the insert. The tool may include replaceable bits, the inner housing having means for transferring torque to the replaceable bit.

  16. School Starters' Early Structure Sense

    ERIC Educational Resources Information Center

    Lüken, Miriam M.

    2012-01-01

    I analyse low and high achieving children's competences regarding pattern and structure at the beginning of formal schooling comparatively. The aim is to evaluate the range of school starters' early structure sense. The results suggest overall high pre-instructional competences which, however, differ strongly between the mathematical high and low…

  17. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.

    PubMed

    Jung, Ji Young; Lee, Se Hee; Lee, Hyo Jung; Seo, Hye-Young; Park, Wan-Soo; Jeon, Che Ok

    2012-02-15

    Kimchi fermentation usually relies upon the growth of naturally-occurring various heterofermentative lactic acid bacteria (LAB). This sometimes makes it difficult to produce kimchi with uniform quality. The use of Leuconostoc mesenteroides as a starter has been considered to produce commercial fermented kimchi with uniform and good quality in Korea. In this study, a combination of a barcoded pyrosequencing strategy and a (1)H NMR technique was used to investigate the effects of Leu. mesenteroides strain B1 as a starter culture for kimchi fermentation. Baechu (Chinese cabbage) and Chonggak (radish) kimchi with and without Leu. mesenteroides inoculation were prepared, respectively and their characteristics that included pH, cell number, bacterial community, and metabolites were monitored periodically for 40 days. Barcoded pyrosequencing analysis showed that the numbers of bacterial operational taxonomic units (OTU) in starter kimchi decreased more quickly than that in non-starter kimchi. Members of the genera Leuconostoc, Lactobacillus, and Weissella were dominant LAB regardless of the kimchi type or starter inoculation. Among the three genera, Leuconostoc was the most abundant, followed by Lactobacillus and Weissella. The use of Leu. mesenteroides as a starter increased the Leuconostoc proportions and decreased the Lactobacillus proportions in both type of kimchi during kimchi fermentation. However, interestingly, the use of the kimchi starter more highly maintained the Weissella proportions of starter kimchi compared to that in the non-starter kimchi until fermentation was complete. Metabolite analysis using the (1)H NMR technique showed that both Baechu and Chonggak kimchi with the starter culture began to consume free sugars earlier and produced a little greater amounts of lactic and acetic acids and mannitol. Metabolite analysis demonstrated that kimchi fermentation using Leu. mesenteroides as a starter was completed earlier with more production of kimchi

  18. BROWN ADIPOSE TISSUE FUNCTION IN SHORT-CHAIN ACYL-COA DEHYDROGENASE DEFICIENT MICE

    PubMed Central

    Skilling, Helen; Coen, Paul M.; Fairfull, Liane; Ferrell, Robert E.; Goodpaster, Bret H.; Vockley, Jerry; Goetzman, Eric S.

    2010-01-01

    Brown adipose tissue is a highly specialized organ that uses mitochondrial fatty acid oxidation to fuel nonshivering thermogenesis. In mice, mutations in the acyl-CoA dehydrogenase family of fatty acid oxidation genes are associated with sensitivity to cold. Brown adipose tissue function has not previously been characterized in these knockout strains. Short-chain acyl-CoA dehydrogenase (SCAD) deficient mice were found to have increased brown adipose tissue mass as well as modest cardiac hypertrophy. Uncoupling protein-1 was reduced by 70% in brown adipose tissue and this was not due to a change in mitochondrial number, nor was it due to decreased signal transduction through protein kinase A which is known to be a major regulator of uncoupling protein-1 expression. PKA activity and in vitro lipolysis were normal in brown adipose tissue, although in white adipose tissue a modest increase in basal lipolysis was seen in SCAD−/ − mice. Finally, an in vivo norepinephrine challenge of brown adipose tissue thermogenesis revealed normal heat production in SCAD−/− mice. These results suggest that reduced brown adipose tissue function is not the major factor causing cold sensitivity in acyl-CoA dehydrogenase knockout strains. We speculate that other mechanisms such as shivering capacity, cardiac function, and reduced hepatic glycogen stores are involved. PMID:20727852

  19. EXPRESSION OF TURKEY TRANSCRIPTION FACTORS AND ACYL COA OXIDASE IN DIFFERENT TISSUES AND GENETIC POPULATIONS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Several transcription factors are involved in regulating lipid metabolism in various animal tissues. Peroxisome proliferator activated receptor (PPAR) gamma and PPAR alpha regulate both lipogenesis and fatty acid oxidation. Gene fragments for PPAR gamma, PPAR alpha, and acyl CoA oxidase (ACO) have b...

  20. High fat fed heart failure animals have enhanced mitochondrial function and acyl-coa dehydrogenase activities

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We have previously shown that administration of high fat in heart failure (HF) increased mitochondrial respiration and did not alter left ventricular (LV) function. PPARalpha is a nuclear transcription factor that activates expression of genes involved in fatty acid uptake and utilization. We hypoth...

  1. Crankshaft position sensing with combined starter alternator

    DOEpatents

    Brandenburg, Larry Raymond; Miller, John Michael

    2000-06-13

    A crankshaft position sensing apparatus for use with an engine (16) having a combined starter/alternator assembly (18). The crankshaft position sensing apparatus includes a tone ring (38) with a sensor (36) and bandpass filter (46), having a cylinder identification input from a camshaft sensor (48), and a gain limiter (54). The sensing apparatus mounts near the rotor (30) of the combined starter/alternator assembly (18). The filtered crankshaft position signal can then be input into a vehicle system controller (58) and an inner loop controller (60). The starter/alternator assembly (18) in combination with an internal combustion engine is particularly useful for a hybrid electric vehicle system.

  2. Crankshaft position sensing with combined starter alternator

    SciTech Connect

    Brandenburg, L.R.; Miller, J.M.

    2000-06-13

    A crankshaft position sensing apparatus is described for use with an engine having a combined starter/alternator assembly. The crankshaft position sensing apparatus includes a tone ring with a sensor and bandpass filter, having a cylinder identification input from a camshaft sensor, and a gain limiter. The sensing apparatus mounts near the rotor of the combined starter/alternator assembly. The filtered crankshaft position signal can then be input into a vehicle system controller and an inner loop controller. The starter/alternator assembly in combination with an internal combustion engine is particularly useful for a hybrid electric vehicle system.

  3. Impulse noise generated by starter pistols

    PubMed Central

    Meinke, Deanna K.; Finan, Donald S.; Soendergaard, Jacob; Flamme, Gregory A.; Murphy, William J.; Lankford, James E.; Stewart, Michael

    2015-01-01

    Objective This study describes signals generated by .22 and .32 caliber starter pistols in the context of noise-induced hearing loss risk for sports officials and athletes. Design Acoustic comparison of impulses generated from typical .22 and .32 caliber starter pistols firing blanks were made to impulses generated from comparable firearms firing both blanks and live rounds. Acoustic characteristics are described in terms of directionality and distance from the shooter in a simulated outdoor running track. Metrics include peak sound pressure levels (SPL), A-weighted equivalent 8-hour level (LeqA8), and maximum permissible number of individual shots, or maximum permissible exposures (MPE) for the unprotected ear. Results Starter pistols produce peak SPLs above 140 dB. The numbers of MPEs are as few as five for the .22-caliber starter pistol, and somewhat higher (≤25) for the .32-caliber pistol. Conclusion The impulsive sounds produced by starter pistols correspond to MPE numbers that are unacceptably small for unprotected officials and others in the immediate vicinity of the shooter. At the distances included in this study, the risk to athletes appears to be low (when referencing exposure criteria for adults), but the sound associated with the starter pistol will contribute to the athlete’s overall noise exposure. PMID:23373743

  4. A user's guide for the STARTER computer program

    SciTech Connect

    Childs, R.L.; Petrie, L.M.; Landers, N.F.

    1991-12-01

    The STARTER computer code is used to prepare a starting source distribution for the criticality computer code, KENO V.a. The input description and theoretical basis of the STARTER code are described in this user's guide.

  5. 7 CFR 58.415 - Starter vats.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Starter vats. 58.415 Section 58.415 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  6. School Starters' Vision--An Educational Approach

    ERIC Educational Resources Information Center

    Wilhelmsen, Gunvor B

    2016-01-01

    Although good visual capacity is essential for children's learning, we have limited understanding of the various visual functions among school starters. In order to extend this knowledge, a small-scale study was undertaken involving 24 preschool children age 5-6 years who completed a test battery originally designed for visual impairment…

  7. Discussion Starters. Technical Note No. 25.

    ERIC Educational Resources Information Center

    Yunus, Ibrahim; Dilts, Russ

    Discussion starters, the result of collaboration between the Indonesian Directorate General of Nonformal Education, Youth, and Sports, and World Education, Inc., are simple learning tools used to generate discussion among community groups involved in nonformal education. Appropriate in and adaptable to a variety of settings, content areas, and…

  8. 7 CFR 58.331 - Starter distillate.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.331 Starter distillate. The refined flavor components when used to flavor butter and related products. It shall be of food grade quality, free of extraneous material and prepared in accordance...

  9. 7 CFR 58.331 - Starter distillate.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.331 Starter distillate. The refined flavor components when used to flavor butter and related products. It shall be of food grade quality, free of extraneous material and prepared in accordance...

  10. 7 CFR 58.415 - Starter vats.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Starter vats. 58.415 Section 58.415 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  11. Dallas area rapid transit LRT starter line assessment study design. Final research report

    SciTech Connect

    Shunk, G.A.; Turnbull, K.F.; Lindquist, N.F.

    1995-03-01

    Light rail transit (LRT) systems have recently been implemented in a number of urban areas throughout the United States and additional projects are in various stages of planning and development. Questions have been raised concerning the impact of these systems on ridership levels, transit operating costs, regional mobility, land use, economic development, energy, air quality, congestion levels, and other factors. The implementation of the Dallas Area Rapid Transit (DART) LRT starter line provides the opportunity to assess the impact of an LRT system in a Southwestern city in the United States. This research project was undertaken to assist with the development of a comprehensive study design for assessing the effects of the DART LRT starter line. To accomplish this objective, a review was conducted of before-and-after studies of recent LRT, heavy rail, and high-occupancy vehicle (HOV) projects. The goals and objectives of the DART system were also reviewed and existing transportation-related data collection activities in the Dallas area were examined. This information was used to develop a preliminary study design for assessing the effects of the DART LRT starter line. This report documents the review of recent before-and-after studies and presents the preliminary study design for assessing the effects of the DART LRT starter line.

  12. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.

    PubMed Central

    Luchansky, J B; Glass, K A; Harsono, K D; Degnan, A J; Faith, N G; Cauvin, B; Baccus-Taylor, G; Arihara, K; Bater, B; Maurer, A J

    1992-01-01

    The pulsed-field technique of clamped homogeneous electric field electrophoresis was employed to characterize and size genomic DNA of three pediocin-producing (Ped+) and two non-pediocin-producing (Ped-) strains of Pediococcus acidilactici. Comparison of genomic fingerprints obtained by digestion with the low-frequency-cleavage endonuclease AscI revealed identical restriction profiles for four of the five strains analyzed. Summation of results for 10 individually sized AscI fragments estimated the genome length to be 1,861 kb for the four strains (H, PAC1.0, PO2, and JBL1350) with identical fingerprints. Genomic analysis of the pediocin-sensitive, plasmid-free strain P. acidilactici LB42 with the unique fingerprint revealed nine AscI fragments and a genome length of about 2,133 kb. Ped- (JBL1350) and Ped+ (JBL1095) starter cultures (one each) were used to separately prepare turkey summer sausage coinoculated with a four-strain Listeria monocytogenes mixture (ca. 10(5) CFU/g). The starter cultures produced equivalent amounts of acid during fermentation, but counts of L. monocytogenes were reduced to a greater extent in the presence of the Ped+ starter culture (3.4 log10 unit decrease) than in the presence of the Ped- starter culture (0.9 log10 unit decrease). Although no listeriae were recovered from sausages following the cook/shower, appreciable pediocin activity was recovered from sausages prepared with the Ped+ strain for at least 60 days during storage at 4 degrees C. The results of this study revealed genomic similarities among pediococcal starter cultures and established that pediocins produced during fermentation provide an additional measure of safety against listerial proliferation in turkey summer sausage. Images PMID:1444419

  13. Genomic insights into high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275

    PubMed Central

    Wu, Qinglong; Tun, Hein Min; Leung, Frederick Chi-Ching; Shah, Nagendra P.

    2014-01-01

    Streptococcus thermophilus ASCC 1275 (ST 1275), a typical dairy starter bacterium, yields the highest known amount (~1,000 mg/L) of exopolysaccharide (EPS) in milk among the species of S. thermophilus. The addition of this starter in milk fermentation exhibited texture modifying properties for fermented dairy foods such as yogurt and cheese in the presence of EPS as its important metabolite. In this genomic study, a novel eps gene cluster for EPS assembly of repeating unit has been reported. It contains two-pair epsC-epsD genes which are assigned to determine the chain length of EPS. This also suggests this organism produces two types of EPSs – capsular and ropy EPS, as observed in our previous studies. Additionally, ST 1275 appears to exhibit effective proteolysis system and sophisticated stress response systems to stressful conditions, and has the highest number of four separate CRISPR/Cas loci. These features may be conducive to milk adaptation of this starter and against undesirable bacteriophage infections which leads to failure of milk fermentation. Insights into the genome of ST 1275 suggest that this strain may be a model high EPS-producing dairy starter. PMID:24827399

  14. Fiber sources for complete calf starter rations.

    PubMed

    Murdock, F R; Wallenius, R W

    1980-11-01

    Complete calf starter rations containing either 1) alfalfa hay, 2) cottonseed hulls, or 3) alfalfa-beet pulp as sources of fiber were fed to Holstein heifer calves at two locations on a limited milk program from 3 days to 12 wk of age. Rations were isonitrogenous and similar in content of crude fiber and acid detergent fiber. Although growth and development were normal on all rations, calves fed the cottonseed hull ration consumed more starter and gained more body weight than calves fed the other sources of fiber. The similarity of feed efficiencies, rumen pH, and molar ratios of volatile fatty acids between rations indicated no appreciable differences in rumen development or function. The growth response of calves fed the cottonseed hull ration appeared to be a result of better ration acceptability for which no reason was evident. Calves raised at Puyallup gained more body weight than calves at Pullman, and these gains were made more efficiently. These location effects may be related to seasonal differences and greater demands for production of body heat. Although the incidence of scours was less for calves fed alfalfa hay starter, the incidence and severity of bloat were higher for that ration. PMID:6255021

  15. Starter for inductively coupled plasma tube

    DOEpatents

    Hull, D.E.; Bieniewski, T.M.

    1988-08-23

    A starter assembly is provided for use with an inductively coupled plasma (ICP) tube to reliably initiate a plasma at internal pressures above about 30 microns. A conductive probe is inserted within the inductor coil about the tube and insulated from the tube shield assembly. A capacitive circuit is arranged for momentarily connecting a high voltage radio-frequency generator to the probe while simultaneously energizing the coil. When the plasma is initiated the probe is disconnected from the generator and electrically connected to the shield assembly for operation. 1 fig.

  16. Starter for inductively coupled plasma tube

    DOEpatents

    Hull, Donald E.; Bieniewski, Thomas M.

    1988-01-01

    A starter assembly is provided for use with an inductively coupled plasma (ICP) tube to reliably initate a plasma at internal pressures above about 30 microns. A conductive probe is inserted within the inductor coil about the tube and insulated from the tube shield assembly. A capacitive circuit is arranged for momentarily connecting a high voltage radio-frequency generator to the probe while simultaneously energizing the coil. When the plasma is initiated the probe is disconnected from the generator and electrically connected to the shield assembly for operation.

  17. 7 CFR 58.330 - Butter starter cultures.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development...

  18. 7 CFR 58.330 - Butter starter cultures.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development...

  19. 7 CFR 58.330 - Butter starter cultures.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development...

  20. 7 CFR 58.330 - Butter starter cultures.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development...

  1. 7 CFR 58.330 - Butter starter cultures.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Butter starter cultures. 58.330 Section 58.330 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development...

  2. Electronic starter device for fluorescent lamps. Final report

    SciTech Connect

    1998-06-01

    Due to silicon supplier failures to produce the 03/04 triac silicon as specified in the original proposal, the direction of the starter program was migrated to use available off the shelf power semiconductors. This had unexpected positive side effects including a reduction in component price, improved quality, and the refocus of engineering efforts to concentrate on the Super ASIC core technology. The starter program has begun shipments employing this new architecture, and is being well received both in the US and abroad. In its present form, the starter meets original cost projections within 20%. Work is continuing on the 0.8 micron ASIC, which will allow for the starter to sell below $1.00 in volume. Even at the slightly higher price, interest is strong in replacing the low performance glow starter for small fluorescent applications with a high performance alternative.

  3. Inhibition of Listeria monocytogenes by piscicolin 126 in milk and Camembert cheese manufactured with a thermophilic starter.

    PubMed

    Wan, J; Harmark, K; Davidson, B E; Hillier, A J; Gordon, J B; Wilcock, A; Hickey, M W; Coventry, M J

    1997-03-01

    The effect of bacteriocin, piscicolin 126, on the growth of Listeria monocytogenes and cheese starter bacteria was investigated in milk and in Camembert cheese manufactured from milk challenged with 10(2) cfu ml(-1) L. monocytogenes. In milk incubated at 30 degrees C, piscicolin 126 added in the range of 512-2,048 AU ml(-1) effectively inhibited growth of L. monocytogenes for more than 20 d when challenged with approximately 10(2) cfu ml(-1) L. monocytogenes. At higher challenge levels (10(4) and 10(6) cfu ml(-1)), piscicolin 126 reduced the viable count of L. monocytogenes by 4-5 log units immediately after addition of the bacteriocin; however, growth of Listeria occurred within 24 h. The minimum inhibitory concentration (MIC) of piscicolin 126 against lactic acid cheese starter bacteria was generally greater than 204,800 AU ml(-1) , and the viable count and acid production of these starter cultures in milk were not affected by the addition of 2,048 AU ml(-1) piscicolin 126. Camembert cheeses made from milk challenged with L. monocytogenes and with added piscicolin 126 showed a viable count of L. monocytogenes 3-4 log units lower than those without piscicolin 126. Inactivation of piscicolin 126 by proteolytic enzymes from cheese starter bacteria and mould together with the emergence of piscicolin 126-resistant isolates was responsible for the recovery of L. monocytogenes in the cheeses during ripening. PMID:12455889

  4. Engineering of the spinosyn PKS: directing starter unit incorporation.

    PubMed

    Sheehan, Lesley S; Lill, Rachel E; Wilkinson, Barrie; Sheridan, Rose M; Vousden, William A; Kaja, Andrew L; Crouse, Gary D; Gifford, James; Graupner, Paul R; Karr, Laura; Lewer, Paul; Sparks, Thomas C; Leadlay, Peter F; Waldron, Clive; Martin, Christine J

    2006-12-01

    The spinosyns are a family of potent and highly selective insect control agents that display a favorable environmental profile. As some regions of the spinosyn molecule are recalcitrant to chemical modification, a targeted genetic approach was carried out to generate new analogues. The polyketide synthase (PKS) loading modules from the avermectin PKS of Streptomyces avermitilis and the erythromcyin PKS of Saccharopolyspora erythraea were each used to replace the spinosyn PKS loading module. Both of the resulting strains containing hybrid PKS pathways produced the anticipated spinosyn analogues. Supplementation of the culture media with a range of exogenous carboxylic acids led to the successful incorporation of these novel elements to yield further novel spinosyn molecules, some of which demonstrated potent and new insecticidal activities. Furthermore, it has been demonstrated that semisynthesis of such novel metabolites can then be used to generate active analogues, demonstrating the effectiveness of utilizing these complementary methods to search the chemical space around this template. PMID:17190446

  5. A user`s guide for the STARTER computer program. Consolidated Fuel Reprocessing Program

    SciTech Connect

    Childs, R.L.; Petrie, L.M.; Landers, N.F.

    1991-12-01

    The STARTER computer code is used to prepare a starting source distribution for the criticality computer code, KENO V.a. The input description and theoretical basis of the STARTER code are described in this user`s guide.

  6. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

    PubMed

    Zago, Miriam; Bonvini, Barbara; Rossetti, Lia; Meucci, Aurora; Giraffa, Giorgio; Carminati, Domenico

    2015-05-01

    Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used. PMID:25827218

  7. Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

    NASA Astrophysics Data System (ADS)

    Ummadi, Madhavi (Soni); Curic-Bawden, Mirjana

    Lactic acid bacteria (LAB) have been used as starter cultures for fermenting foods long before the importance of microorganisms were recognized. The most important group of LAB are the lactococci, lactobacilli, streptococci, and pediococci. Additionally, bifidobacteria have been included as a probiotic, providing added value to the product. Since the genera involved are so diverse, the nutritional requirements (energy, carbon and nitrogen sources) differ significantly between and within species. Designing an optimum fermentation medium for production of active and vigorous LAB starter cultures and probiotics requires selecting the right raw ingredients, especially protein hydrolysates that can provide adequate nutrients for growth and viability. This chapter attempts to describe the application of various commercial protein hydrolysates used for production of dairy and meat starter cultures, with special emphasis on meeting the nitrogen requirements of industrially important LAB species.

  8. 30 CFR 75.819 - Motor-starter enclosures; barriers and interlocks.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 30 Mineral Resources 1 2011-07-01 2011-07-01 false Motor-starter enclosures; barriers and...-Voltage Distribution High-Voltage Longwalls § 75.819 Motor-starter enclosures; barriers and interlocks. Compartment separation and cover interlock switches for motor-starter enclosures must be maintained...

  9. 30 CFR 75.819 - Motor-starter enclosures; barriers and interlocks.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 30 Mineral Resources 1 2012-07-01 2012-07-01 false Motor-starter enclosures; barriers and...-Voltage Distribution High-Voltage Longwalls § 75.819 Motor-starter enclosures; barriers and interlocks. Compartment separation and cover interlock switches for motor-starter enclosures must be maintained...

  10. 30 CFR 75.819 - Motor-starter enclosures; barriers and interlocks.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 30 Mineral Resources 1 2010-07-01 2010-07-01 false Motor-starter enclosures; barriers and...-Voltage Distribution High-Voltage Longwalls § 75.819 Motor-starter enclosures; barriers and interlocks. Compartment separation and cover interlock switches for motor-starter enclosures must be maintained...

  11. Performance Analysis of Apollo Navigational Starter Routine

    NASA Technical Reports Server (NTRS)

    Ivanov, Stoyan I.; Holt, Greg

    2010-01-01

    The focus of this project is to recreate and analyze the effectiveness of the original Apollo Starter Routine (ASR) which was used to generate the state vector of the Apollo spacecraft based on a series of radiometric observations. The original Apollo navigation software is unavailable in a modern programming language and the original coding has not been preserved. This necessitates its recreation using the original software documentation. Space Shuttle navigation software does not typically use the ASR or an algorithm like it since the Shuttle s state vector is easily deduced from GPS information or other sources. However, this tactic will be ineffective when trying to determine the state vector of a craft approaching, departing or in orbit around the Moon since the GPS network faces the surface of the Earth, not outer space. The recreation of the ASR from the original documentation is therefore vital as a simulation baseline for the navigation software under development for the Constellation program. The algorithms that make up the ASR will be extracted from the original documentation and adapted for and then implemented in a modern programming language; the majority of it will be coded in Matlab. The ASR s effectiveness will then be tested using simulated tracking data. The ability of the ASR to handle realistically noisy data and the accuracy with which it generates state vectors were analyzed. The ASR proved to be robust enough to process data with range and angle noise as large as 10,000 meters and 10(exp -6) radians together and 300,000 meters and 5x10(exp -4) radians separately at Lunar distances. The ASR was able to handle marginally more noise at distances closer to the Earth where the angle noise was less significant. The ASR is capable of effectively processing 40-80 data points gathered at a rate of one per 20 seconds at close Earth orbit and up to 28-40 data points gathered at a rate of one per minute at distant Earth orbit and Lunar orbit.

  12. STARTER FERTILIZER EFFECTS ON SOYBEAN GRAIN YIELD AND QUALITY

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fertilizing soybeans (Glycine max (L.) Merrill) is not an entirely new concept; for a number of years, scientists have investigated the effect of nitrogen (N) fertilizer on yield and quality of soybeans. The objective of this research was to investigate the effect of starter fertilizer N rates and ...

  13. Peanut response to starter fertilizer, tillage, and planting date interactions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Starter fertilizers are used in some crops for rapid early season establishment and growth. In peanut (Arachis hypogaea L.), fast growth beyond emergence may allow for earlier planting, especially in strip-till management, and the ability to quickly grow through early season thrips feeding, thus po...

  14. Sodium reduction in starter-free Queso Fresco

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Creating lower sodium Queso Fresco (QF) for health conscious consumers is a challenge when this high-moisture, higher pH, starter-free cheese relies on high salt levels to control the microflora and to obtain its signature salty taste. In phase 1, QF made from pasteurized, homogenized bovine milk wi...

  15. Effect of passion fruit seed meal on growth performance, carcass, and blood characteristics in starter pigs.

    PubMed

    Fachinello, Marcelise Regina; Pozza, Paulo Cesar; Moreira, Ivan; Carvalho, Paulo Levi Oliveira; Castilha, Leandro Dalcin; Pasquetti, Tiago Junior; Esteves, Lucas Antonio Costa; Huepa, Laura Marcela Diaz

    2015-10-01

    Two experiments were carried out in Paraná State, Brazil, to evaluate the nutritional value of passion fruit seed meal (PFM) and to study the effect of PFM on growth performance, carcass, and blood characteristics in starter pigs (Topigs 20 × Tybor). In experiment 1, 25 castrated males, averaging 19.1-kg body weight, were individually fed in a completely randomized block design, consisting of five treatments and five replicates and an experimental period that lasted 14 days. In experiment 2, a total of 60 pigs (30 females and 30 castrated males) were distributed in a randomized block design with five treatments, six replications, and two animals per experimental unit and 90 days of experimentation. For both experiments, the same PFM inclusion rates were used in the experimental diets, namely, 0, 4, 8, 12, and 16 %. The metabolizable energy of PFM was estimated to be 15.0 MJ/kg. Inclusion of PFM at any level did not affect average daily gain, daily feed intake, feed/gain ratio, backfat thickness, loin depth, and plasma or blood components. It is concluded that passion fruit seed meal for swine in the starting phase can be added at a rate of up to 16 % in the diet without any negative effects on growth performance, carcass, and blood characteristics in starter commercial line pigs. PMID:26130363

  16. Computer-Based Training Starter Kit.

    ERIC Educational Resources Information Center

    Federal Interagency Group for Computer-Based Training, Washington, DC.

    Intended for use by training professionals with little or no background in the application of automated data processing (ADP) systems, processes, or procurement requirements, this reference manual provides guidelines for establishing a computer based training (CBT) program within a federal agency of the United States government. The manual covers:…

  17. Evolutionary engineering to enhance starter culture performance in food fermentations.

    PubMed

    Bachmann, Herwig; Pronk, Jack T; Kleerebezem, Michiel; Teusink, Bas

    2015-04-01

    Microbial starter cultures are essential for consistent product quality and functional properties such as flavor, texture, pH or the alcohol content of various fermented foods. Strain improvement programs to achieve desired properties in starter cultures are diverse, but developments in next-generation sequencing lead to an increased interest in evolutionary engineering of desired phenotypes. We here discuss recent developments of strain selection protocols and how computational approaches can assist such experimental design. Furthermore the analysis of evolved phenotypes and possibilities with complex consortia are highlighted. Studies carried out with mainly yeast and lactic acid bacteria demonstrate the power of evolutionary engineering to deliver strains with novel phenotypes as well as insight into underlying mechanisms. PMID:25269887

  18. [Peak sound pressure levels of gunshots from starter's pistols].

    PubMed

    Rothschild, M A; Dieker, L; Prante, H; Maschke, C

    1998-12-01

    Starter's pistols are often bought for self-defense, but can also be used for criminal activities (e.g. assaults, etc.). When a starter's pistol is loaded with blank cartridges and is fired, a powerful shooting noise results. The level of the noise produced is high enough to cause acoustic trauma. For legal examinations and giving an expert opinion further information is needed about the power of such noise. We examined how high peak sound pressure levels were of the gunshots of blank cartridges and whether there existed any directional characteristics from the noise emissions. In all, 15 different models of starter's pistols of 8 different calibres were examined. In addition to blank cartridges, 8 mm tear gas cartridges were also examined. Four transducers were situated in the horizontal plane around the muzzle: 0 degree (shooting direction), 45 degrees, 90 degrees, and 180 degrees (towards the firer). The distances between the transducers and the muzzle were 25 cm, 50 cm, 100 cm, and 200 cm. At a distance of 1 m and in the 0 degree shooting direction the peak sound pressure levels of nearly all weapons tested exceeded 160 dB. At a shooting distance of 25 cm the peak sound pressure levels reached 181 dB. In addition, we observed a directional characteristic concerning the emission of noise: pistols produced higher peak sound pressure levels to the front than backwards towards the firer. PMID:10023593

  19. Increased Long Chain acyl-Coa Synthetase Activity and Fatty Acid Import Is Linked to Membrane Synthesis for Development of Picornavirus Replication Organelles

    PubMed Central

    Scott, Alison J.; Ford, Lauren A.; Pei, Zhengtong; Watkins, Paul A.; Ernst, Robert K.; Belov, George A.

    2013-01-01

    All positive strand (+RNA) viruses of eukaryotes replicate their genomes in association with membranes. The mechanisms of membrane remodeling in infected cells represent attractive targets for designing future therapeutics, but our understanding of this process is very limited. Elements of autophagy and/or the secretory pathway were proposed to be hijacked for building of picornavirus replication organelles. However, even closely related viruses differ significantly in their requirements for components of these pathways. We demonstrate here that infection with diverse picornaviruses rapidly activates import of long chain fatty acids. While in non-infected cells the imported fatty acids are channeled to lipid droplets, in infected cells the synthesis of neutral lipids is shut down and the fatty acids are utilized in highly up-regulated phosphatidylcholine synthesis. Thus the replication organelles are likely built from de novo synthesized membrane material, rather than from the remodeled pre-existing membranes. We show that activation of fatty acid import is linked to the up-regulation of cellular long chain acyl-CoA synthetase activity and identify the long chain acyl-CoA syntheatse3 (Acsl3) as a novel host factor required for polio replication. Poliovirus protein 2A is required to trigger the activation of import of fatty acids independent of its protease activity. Shift in fatty acid import preferences by infected cells results in synthesis of phosphatidylcholines different from those in uninfected cells, arguing that the viral replication organelles possess unique properties compared to the pre-existing membranes. Our data show how poliovirus can change the overall cellular membrane homeostasis by targeting one critical process. They explain earlier observations of increased phospholipid synthesis in infected cells and suggest a simple model of the structural development of the membranous scaffold of replication complexes of picorna-like viruses, that may be relevant for other (+)RNA viruses as well. PMID:23762027

  20. DISTINCT TRANSCRIPTIONAL REGULATION OF LONG-CHAIN ACYL-COA SYNTHETASE ISOFORMS AND CYTOSOLIC THIOESTERASE 1 IN THE RODENT HEART BY FATTY ACIDS AND INSULIN

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The molecular mechanism(s) responsible for channeling long-chain fatty acids (LCFAs) into oxidative versus nonoxidative pathways is (are) poorly understood in the heart. Intracellular LCFAs are converted to long-chain fatty acyl-CoAs (LCFA-CoAs) by a family of long-chain acyl-CoA synthetases (ACSLs)...

  1. A NOVEL 78-KDA FATTY ACYL-COA SYNTHETASE (ACS1) OF BABESIA BOVIS STIMULATES MEMORY CD4+ T LYMPHOCYTE RESPONSES IN B. BOVIS-IMMUNE CATTLE

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Antigen-specific CD4+ T lymphocyte responses contribute to protective immunity against Babesia bovis, however the antigens that induce these responses remain largely unknown. A proteomic approach was used to identify novel B. bovis antigens recognized by memory CD4+ T cells from immune cattle. Fract...

  2. Construction monitoring activities in the ESF starter tunnel

    SciTech Connect

    Pott, J.; Carlisle, S.

    1994-05-01

    In situ design verification activities am being conducted in the North Ramp Starter Tunnel of the Yucca Mountain Project Exploratory Studies Facility. These activities include: monitoring the peak particle velocities and evaluating the damage to the rock mass associated with construction blasting, assessing the rock mass quality surrounding the tunnel, monitoring the performance of the installed ground support, and monitoring the stability of the tunnel. In this paper, examples of the data that have been collected and preliminary conclusions from the data are presented.

  3. Genome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter Cultures

    PubMed Central

    Kot, W. P.; Hansen, L. H.; Sørensen, S. J.; Broadbent, J. R.; Vogensen, F. K.; Ardö, Y.

    2014-01-01

    The lactic acid bacterium Leuconostoc pseudomesenteroides can be found in mesophilic cheese starters, where it produces aromatic compounds from, e.g., citrate. Here, we present the draft genome sequences of two L. pseudomesenteroides strains isolated from traditional Danish cheese starters. PMID:24903866

  4. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses.

    PubMed

    Feutry, Fabienne; Torre, Paloma; Arana, Ines; Garcia, Susana; Pérez Elortondo, Francisco J; Berthier, Françoise

    2016-06-01

    Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-making is to formulate new starters combining diverse, characterized strains. A new starter (OI) combining 6 raw milk strains of lactococci, recently isolated and characterized, was tested in parallel with the current starter by making 12 Ossau-Iraty raw milk cheeses at 3 farmhouses under the conditions prevailing at each farm. Compliance of the sensory characteristics with those expected by the Ossau-Iraty professionals, physicochemical parameters and coliforms were quantified at key manufacturing steps. The new starter OI gave cheeses having proper compliance but having lower compliance than the S1 cheeses under most manufacturing conditions, while managing coliform levels equally well as starter S1. This lower compliance relied more on the absence of Streptococcus thermophilus in starter OI, than on the nature of the lactoccocal strains present in starter OI. The study also shows that variations in 5 technological parameters during the first day of manufacture, within the range of values applied in the 3 farmhouses, are powerful tools for diversifying the scores for the sensory characteristics investigated. PMID:26919818

  5. Starting System 2. Repair the Starter Rewind Spring. Student Manual. Small Engine Repair Series. First Edition.

    ERIC Educational Resources Information Center

    Hill, Pamela

    This student manual on repairing the starter rewind spring on a small gas engine is the third of three in an instructional package on the starting system in the Small Engine Repair Series for handicapped students. The stated purpose for the booklet is to help students learn what tools and equipment to use in repairing the starter rewind spring and…

  6. NIST energy related inventions - electronic starter device for fluorescent lamps. Final report

    SciTech Connect

    1998-06-01

    Due to silicon supplier failures to produce the 03/04 triac silicon as specified in the original proposal, the direction of the starter program was migrated to use available off the shelf power semiconductors. This had unexpected positive side effects including a reduction in component price, improved quality, and the refocus of engineering efforts to concentrate on the Super ASIC core technology. The starter program has begun shipments employing this new architecture, and is being well received both in the US and abroad. In its present form, the starter meets the original cost projections within 20%. Work is continuing on the 0.8 micron ASIC, which will allow for the starter to sell below $1.00 in volume. Even at the slightly higher price, interest is strong in replacing the low performance glow starter for small fluorescent applications with a high performance alternative.

  7. Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis

    PubMed Central

    Bunthof, Christine J.; van Schalkwijk, Saskia; Meijer, Wilco; Abee, Tjakko; Hugenholtz, Jeroen

    2001-01-01

    A fluorescence method to monitor lysis of cheese starter bacteria using dual staining with the LIVE/DEAD BacLight bacterial viability kit is described. This kit combines membrane-permeant green fluorescent nucleic acid dye SYTO 9 and membrane-impermeant red fluorescent nucleic acid dye propidium iodide (PI), staining damaged membrane cells fluorescent red and intact cells fluorescent green. For evaluation of the fluorescence method, cells of Lactococcus lactis MG1363 were incubated under different conditions and subsequently labeled with SYTO 9 and PI and analyzed by flow cytometry and epifluorescence microscopy. Lysis was induced by treatment with cell wall-hydrolyzing enzyme mutanolysin. Cheese conditions were mimicked by incubating cells in a buffer with high protein, potassium, and magnesium, which stabilizes the cells. Under nonstabilizing conditions a high concentration of mutanolysin caused complete disruption of the cells. This resulted in a decrease in the total number of cells and release of cytoplasmic enzyme lactate dehydrogenase. In the stabilizing buffer, mutanolysin caused membrane damage as well but the cells disintegrated at a much lower rate. Stabilizing buffer supported permeabilized cells, as indicated by a high number of PI-labeled cells. In addition, permeable cells did not release intracellular aminopeptidase N, but increased enzyme activity was observed with the externally added and nonpermeable peptide substrate lysyl-p-nitroanilide. Finally, with these stains and confocal scanning laser microscopy the permeabilization of starter cells in cheese could be analyzed. PMID:11526032

  8. Fluorescent method for monitoring cheese starter permeabilization and lysis.

    PubMed

    Bunthof, C J; van Schalkwijk, S; Meijer, W; Abee, T; Hugenholtz, J

    2001-09-01

    A fluorescence method to monitor lysis of cheese starter bacteria using dual staining with the LIVE/DEAD BacLight bacterial viability kit is described. This kit combines membrane-permeant green fluorescent nucleic acid dye SYTO 9 and membrane-impermeant red fluorescent nucleic acid dye propidium iodide (PI), staining damaged membrane cells fluorescent red and intact cells fluorescent green. For evaluation of the fluorescence method, cells of Lactococcus lactis MG1363 were incubated under different conditions and subsequently labeled with SYTO 9 and PI and analyzed by flow cytometry and epifluorescence microscopy. Lysis was induced by treatment with cell wall-hydrolyzing enzyme mutanolysin. Cheese conditions were mimicked by incubating cells in a buffer with high protein, potassium, and magnesium, which stabilizes the cells. Under nonstabilizing conditions a high concentration of mutanolysin caused complete disruption of the cells. This resulted in a decrease in the total number of cells and release of cytoplasmic enzyme lactate dehydrogenase. In the stabilizing buffer, mutanolysin caused membrane damage as well but the cells disintegrated at a much lower rate. Stabilizing buffer supported permeabilized cells, as indicated by a high number of PI-labeled cells. In addition, permeable cells did not release intracellular aminopeptidase N, but increased enzyme activity was observed with the externally added and nonpermeable peptide substrate lysyl-p-nitroanilide. Finally, with these stains and confocal scanning laser microscopy the permeabilization of starter cells in cheese could be analyzed. PMID:11526032

  9. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.).

    PubMed

    Yang, Jaesik; Ji, Yosep; Park, Hyunjoon; Lee, Jieun; Park, Soyoung; Yeo, Soyoung; Shin, Hyunkil; Holzapfel, Wilhelm H

    2014-11-17

    The purpose of this research was to find safe and suitable starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler), also known as garlic chives or Oriental garlic. This traditional herb has several functional properties and a strong flavour; its leaves are used as food material. Eighteen strains of lactic acid bacteria (LAB) were isolated from well-fermented leek kimchi. Controlled fermentation of the leek leaves was conducted with 2 strains (Weissella confusa LK4 and Lactobacillus plantarum LK8), selected as potential starter cultures on the basis of their safety properties, and on the pH, total titratable acidity (TTA), and viable cell numbers [colony forming units (CFUml(-1))] achieved during the fermentation. Microbial dynamics was also followed during fermentation by using PCR-DGGE (Denaturing Gradient Gel Electrophoresis) on DNA level. To analyse bioactive compounds such as thiols and allicin (diallyl thiosulfinates), the total flavonoid and polyphenolic contents were determined by colorimetric methods. Functional properties were assessed on the basis of anti-oxidative capacities by determining the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and ferric reducing antioxidant power (FRAP). W. confusa LK4 rapidly increased during the first stage of leek fermentation, and was mainly responsible for accelerated fermentation during the early period in contrast to L. plantarum LK8, a stronger acid producer during the later stages of fermentation. After 48 h fermentation, leeks fermented with W. confusa LK4 showed the highest radical scavenging effects and reducing ability. The detectable amount of allicin of fermented leeks decreased relative to the change in pH, whereas the concentration of thiols significantly increased. Total flavonoid and poly-phenolic contents changed during fermentation and showed correlation with anti-oxidant effects. We therefore suggest the suitability of W. confusa LK4 as a potential starter

  10. The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review

    PubMed Central

    Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

    2014-01-01

    Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa. PMID:27073601

  11. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

    PubMed Central

    Latorre-Moratalla, M.L.; Bover-Cid, Sara; Veciana-Nogués, M.T.; Vidal-Carou, M.C.

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed. PMID:22586423

  12. Traditionally produced sauerkraut as source of autochthonous functional starter cultures.

    PubMed

    Beganović, Jasna; Kos, Blaženka; Leboš Pavunc, Andreja; Uroić, Ksenija; Jokić, Mladen; Šušković, Jagoda

    2014-01-01

    Spontaneous sauerkraut fermentation was performed at industrial scale in "Prehrana Inc.", Varaždin, in order to select autochthonous lactic acid bacteria (LAB) which were evaluated according probiotic criteria and tested for their capacity as probiotic starter cultures. At the end of the spontaneous sauerkraut fermentation, total LAB counts reached 9.0×10(5) CFU/ml. This underlines that the need for addition of the well characterised probiotic cultures, in appropriate viable cell counts, would be valuable in probiotic sauerkraut production. Phenotypic characterisation through API 50 CHL and SDS-PAGE of cell protein patterns revealed that Lactobacillus plantarum is predominant LAB strain in homofermentative phase of fermentation. Autochthonous LAB isolates SF1, SF2, SF4, SF9 and SF15 were selected based on the survival in in vitro gastrointestinal tract conditions. RAPD fingerprints indicated that the selected autochthonous LAB were distinct from one another. All of the strains efficiently inhibited the growth of indicator strains and satisfied technological properties such as acidification rate, tolerance to NaCl and viability during freeze-drying. Strains Lb. paraplantarum SF9 and Lb. brevis SF15, identified by AFLP DNA fingerprints, have shown the best properties to be applied as probiotic starter cultures, because of their highest adhesion to Caco-2 cells and expression of specific, protective S-layer proteins of 45 kDa in size. With addition of these strains, probiotic attribute of the sauerkraut will be achieved, including health promoting, nutritional, technological and economic advantages in large scale industrial sauerkraut production. PMID:24797236

  13. Exploring the Genome of Cheese Starter Lactic Acid Bacterium Lactococcus lactis subsp. lactis CECT 4433

    PubMed Central

    Tschoeke, Diogo Antonio; Moreira, Ana Paula B.; Chimetto Tonon, Luciane A.; de Mesquita, Milene Miranda A.; Gregoracci, Gustavo B.; Gomez-Gil, Bruno; Valle, Rogério; Thompson, Cristiane C.

    2014-01-01

    Here, we present the draft genome sequences of Lactococcus lactis subsp. lactis CECT 4433, a cheese fermentation starter strain. The genome provides further insight into the genomic plasticity, biocomplexity (including gene strain specifics), and evolution of these genera. PMID:25395632

  14. Exploring the Genome of Cheese Starter Lactic Acid Bacterium Lactococcus lactis subsp. lactis CECT 4433.

    PubMed

    Tschoeke, Diogo Antonio; Moreira, Ana Paula B; Chimetto Tonon, Luciane A; de Mesquita, Milene Miranda A; Gregoracci, Gustavo B; Gomez-Gil, Bruno; Valle, Rogério; Thompson, Cristiane C; Thompson, Fabiano L

    2014-01-01

    Here, we present the draft genome sequences of Lactococcus lactis subsp. lactis CECT 4433, a cheese fermentation starter strain. The genome provides further insight into the genomic plasticity, biocomplexity (including gene strain specifics), and evolution of these genera. PMID:25395632

  15. Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests.

    PubMed

    Feng, Zhen; Xu, Miao; Zhai, Shuang; Chen, Hong; Li, Ai-li; Lv, Xin-tong; Deng, Hong-ling

    2015-01-01

    Traditional sufu is fermented by back-slopping and back-slopping has many defects. The objective of this study was to apply autochthonous mixed starter to control Kedong sufu fermentation. Sufu was manufactured using back-slopping (batch A) and autochthonous mixed starter (batch B) with Kocuria kristinae F7, Micrococcus luteus KDF1, and Staphylococcus carnosus KDFR1676. Considering physicochemical properties of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B met the standard requirements, respectively. Considering sensory characteristics of sufu, 150-day sufu samples from batch A and 90-day sufu samples from batch B showed no significant differences (P > 0.05). The maturation period of sufu was shortened by 60 d. Profiles of free amino acids and peptides partly revealed the mechanism of typical sensory quality and shorter ripening time of sufu manufactured by autochthonous mixed starter. In final products, content of total biogenic amines was reduced by 48%. Autochthonous mixed starter performed better than back-slopping. Fermentation had a positive influence on the quality, safety, and sensory properties of sufu. The application of autochthonous mixed starter does not change the sensory characteristics of traditional fermented sufu. In addition, it reduces maturation period and improves their homogeneity and safety. It is possible to substitute autochthonous mixed starter for back-slopping in the manufacture of sufu. PMID:25533352

  16. Development of buckwheat and teff sourdoughs with the use of commercial starters.

    PubMed

    Moroni, Alice V; Arendt, Elke K; Morrissey, John P; Dal Bello, Fabio

    2010-08-15

    In this study we investigated the suitability of commercial starters for the production of gluten free sourdoughs. For this purpose, four different laboratory scale sourdoughs were developed from the flours buckwheat or teff. Two different starters (SA, SB) were used to start the fermentations, which were carried out under two technological conditions. Sourdoughs were propagated by back-slopping until the stability was reached. The composition of the stable sourdoughs was investigated by culture dependent techniques and the development of the dominant biota was monitored by PCR-DGGE. Unique and complex LAB and yeasts communities were detected in each sourdough, comprising strains which originated from the flours. The competitiveness of the starter LAB varied according to the substrate and the fermentation conditions applied. Among the LAB present in both SA and SB, L. helveticus and L. paracasei strains did not persist in buckwheat or teff sourdoughs. Lc. argentinum was competitive only in buckwheat sourdoughs, whereas L. reuteri persisted only in teff sourdough. L. fermentum and L. helveticus present in both starters dominated only the sourdoughs fermented at the higher temperature. Remarkably, the starter yeasts were outcompeted by spontaneous yeast strains, i.e. Kazachstania barnetti and Saccharomyces cerevisiae in teff sourdoughs, whereas no yeasts were isolated from buckwheat sourdoughs. The isolation of autochthonous LAB and yeasts from the stable teff and buckwheat sourdoughs indicates that both flours represent an important reservoir for the isolation of novel and competitive starters for the production of gluten free sourdough bread. PMID:20643489

  17. Microbial community dynamics in thermophilic undefined milk starter cultures.

    PubMed

    Parente, Eugenio; Guidone, Angela; Matera, Attilio; De Filippis, Francesca; Mauriello, Gianluigi; Ricciardi, Annamaria

    2016-01-18

    Model undefined thermophilic starter cultures were produced from raw milk of nine pasta-filata cheesemaking plants using a selective procedure based on pasteurization and incubation at high temperature with the objective of studying the microbial community dynamics and the variability in performances under repeated (7-13) reproduction cycles with backslopping. The traditional culture-dependent approach, based on random isolation and molecular characterization of isolates was coupled to the determination of pH and the evaluation of the ability to produce acid and fermentation metabolites. Moreover, a culture-independent approach based on amplicon-targeted next-generation sequencing was employed. The microbial diversity was evaluated by 16S rRNA gene sequencing (V1-V3 regions), while the microdiversity of Streptococcus thermophilus populations was explored by using novel approach based on sequencing of partial amplicons of the phosphoserine phosphatase gene (serB). In addition, the occurrence of bacteriophages was evaluated by qPCR and by multiplex PCR. Although it was relatively easy to select for a community dominated by thermophilic lactic acid bacteria (LAB) within a single reproduction cycle, final pH, LAB populations and acid production activity fluctuated over reproduction cycles. Both culture-dependent and -independent methods showed that the cultures were dominated by either S. thermophilus or Lactobacillus delbrueckii subsp. lactis or by both species. Nevertheless, subdominant mesophilic species, including lactococci and spoilage organisms, persisted at low levels. A limited number of serB sequence types (ST) were present in S. thermophilus populations. L. delbrueckii and Lactococcus lactis bacteriophages were below the detection limit of the method used and high titres of cos type S. thermophilus bacteriophages were detected in only two cases. In one case a high titre of bacteriophages was concurrent with a S. thermophilus biotype shift in the culture

  18. Interaction between the physical form of the starter feed and straw provision on growth performance of Holstein calves.

    PubMed

    Terré, M; Castells, Ll; Khan, M A; Bach, A

    2015-02-01

    Two experiments were conducted to assess the effect of physical form of a starter feed with or without straw supplementation on growth performance of Holstein calves. In experiment 1, a total of 32 calves were randomly assigned at 7 d of age to texturized starter feed (containing rolled barley, corn, and oats) without straw, texturized starter feed with chopped straw, and pelleted starter feed with chopped straw. All calves were offered 4 L of pasteurized whole milk twice daily from 7 to 35 d of age, 2 L of milk twice daily from 36 to 42 d of age, and 2 L of milk from 43 to 49 d of age. Animals were weaned at 50 d of age, and the study finished when calves were 63 d old. In experiment 2, a total of 60 calves (8 d of age) were randomly assigned to texturized starter feed (containing whole corn) without straw, pelleted starter feed without straw, and pelleted starter feed with chopped straw. All calves were offered the same milk replacer (MR; 23% crude protein and 19.5 fat) at 11% dry matter concentration, 4 L/d of MR until 14 d of age, 6 L/d of MR from 14 to 37 d, 3 L/d of MR from 38 to 44 d, and 1.5 L/d of MR from 45 to 52 d of age. The experiment finished when calves were 58 d old (1 wk after weaning). Rumen liquid pH was measured after weaning. In both studies, calves were individually housed in pens on sawdust bedding and starter feed and chopped straw were offered free choice in separate buckets. In experiment 1, starter feed and straw intake and growth did not differ among treatments. However, calves receiving straw showed a greater rumen pH compared with those not receiving straw. In experiment 2, pelleted started feed supplemented with straw fostered an increase in solid feed intake (as percentage of body weight) compared with a pelleted or texturized starter feed without straw supplementation. However, calves that received the texturized starter feed containing whole corn had rumen pH similar to those fed a pelleted starter feed with straw. Feeding a

  19. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

    PubMed

    Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet

    2016-10-01

    Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. PMID:27382958

  20. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese.

    PubMed

    Nielsen, M S; Frisvad, J C; Nielsen, P V

    1998-06-30

    The influence of fungal starter cultures on growth and secondary metabolite production of fungal contaminants associated with cheese was studied on laboratory media and Camembert cheese. Isolates of the species Penicillium nalgiovense, P. camemberti, P. roqueforti and Geotrichum candidum were used as fungal starters. The species P. commune, P. caseifulvum, P. verrucosum, P. discolor, P. solitum, P. coprophilum and Aspergillus versicolor were selected as contaminants. The fungal starters showed different competitive ability on laboratory media and Camembert cheese. The presence of the Penicillium species, especially P. nalgiovense, showed an inhibitory effect on the growth of the fungal contaminants on laboratory media. G. candidum caused a significant inhibition of the fungal contaminants on Camembert cheese. The results indicate that G. candidum plays an important role in competition with undesirable microorganisms in mould fermented cheeses. Among the starters, P. nalgiovense caused the largest reduction in secondary metabolite production of the fungal contaminants on the laboratory medium. On Camembert cheese no significant changes in metabolite production of the fungal contaminants was observed in the presence of the starters. PMID:9706802

  1. Construction monitoring activities in the Yucca Mountain ESF Starter Tunnel

    SciTech Connect

    Pott, J.; Costin, L.S.; Brechtel, C.E

    1993-12-31

    An underground test facility known as the Exploratory Studies Facility (ESF) is planned as part of the characterization of a site for a potential high-level nuclear waste repository at Yucca Mountain, NV. The first part of the ESF that will be constructed is the North Ramp Starter Tunnel (NRST), which will provide a facility for launching the tunnel-boring machine to be used in the construction of the ESF. Geotechnical monitoring activities are planned for the NRST to provide for the collection of data to confirm design concepts and to enhance safety during construction. This paper describes the activities to be conducted and their objectives. The construction monitoring activities are part of a study defined in the In Situ Design Verification Study Plan. The objectives of this study are to (1) monitor and observe the long-term behavior of openings in a range of ground conditions in the repository host rock, and (2) to observe and evaluate the construction of the ESF with respect to implications for repository construction and performance. Initiating geotechnical monitoring activities in the NRST will allow geotechnical data required to confirm adequate design, construction and long term performance to be collected from the very beginning of underground construction. In addition, the planned monitoring is consistent with standard practice for assuring quality and safety during similar rock excavation for civil construction. The geotechnical monitoring activities addressed by this experiment plan are grouped into three tasks: (1) evaluation of mining methods, (2) monitoring of ground support systems and (3) monitoring drift stability. A general description of each of the tasks is presented below.

  2. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.

    PubMed

    Bove, Claudio Giorgio; De Dea Lindner, Juliano; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo

    2011-01-01

    Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter. The microflora is involved in the manufacturing of this cheese, arising from the natural whey starter, the raw milk and the environment. Molecular studies have shown that mesophilic non-starter lactic acid bacteria (NSLAB) are the dominant microflora present during the ripening of PR. In this study, a characterisation of Lactobacillus rhamnosus isolated from a single PR manufacturing and ripening process is reported, using a combination of genotypic fingerprinting techniques (RAPD-PCR and REP-PCR). The intraspecies heterogeneity evidenced for 66 strains is correlated to their abilities to adapt to specific environmental and technological conditions. The detection of biotypes that correlate with specific moments in cheese ripening or differential development throughout this process suggests that these strains may have specific roles closely linked to their peculiar technological properties. PMID:21131087

  3. Short communication: Protection of lyophilized milk starter Lactobacillus casei Zhang by glutathione.

    PubMed

    Zhang, Juan; Liu, Qian; Chen, Wei; Du, Guocheng; Chen, Jian

    2016-03-01

    Lyophilization is considered an effective way to preserve the activity of milk starters, such as lactic acid bacteria, in which proper protective agents play key roles. In this study, Lactobacillus casei Zhang, a probiotic bacterium applied as a milk starter in China, was used to investigate the effects of various cryoprotectants according to cell survival rate and physiological characteristics. The result showed a significant survival improvement to 86.6% when glutathione (GSH) was added as an ideal cryoprotectant. Further study revealed that GSH plays a key role on maintaining higher unsaturation ratio of cell membrane and shorter chain length of saturated fatty acids. In this case, the intact cell structure can be obtained. These findings will contribute not only to deepen the understanding of cells during lyophilization but also to improve the industrial performance of certain milk starters such as L. casei Zhang by application of GSH as cryoprotectant. PMID:26723115

  4. Performance of a high-speed switched reluctance starter/generator system using electronic position sensing

    SciTech Connect

    Jones, S.R.; Drager, B.T.

    1995-12-31

    A switched reluctance machine based system, whether a motor drive or a starter/generator, requires the rotor position to be determined to commutate at the correct instants. This paper compares the performance of a high-speed switched reluctance starter/generator (SR S/G) system when operating with a resolver to the performance when operating resolverless, or sensorless, using an electronic position sensing (EPS) subsystem for rotor position estimation. A brief overview of the SR S/G system is given, followed by the approach for sensorless system operation. Test results are given, and system efficiency is compared, for both approaches when operating both as a starter and as a generator. Minimal difference is seen in system efficiency, with peaks at over 75% for start-mode and at over 79% for generate mode, for both resolver-based and sensorless operation.

  5. Rice and soy protein isolate in pre-starter diets for broilers.

    PubMed

    Ebling, P D; Kessler, A M; Villanueva, A P; Pontalti, G C; Farina, G; Ribeiro, A M L

    2015-11-01

    Although most industries use a specific diet for the pre-starter phase, ingredients are used in the later phases, primarily corn and soybean meal, which at this stage do not have high digestibility. Three experiments : Exp : were carried out to evaluate the substitution of corn by white or parboiled rice : WR, PR : and the inclusion of 6% soy protein isolate : SPI : in pre-starter diets (1 to 7 d). In Exp 1 (1 to 21 d), WR, PR, and SPI were added to the diets until the birds were 21-day-old, whereas in Exps 2 and 3 (1 to 33 d), only until birds were 7-day-old. Birds were fed a basal diet based on corn and soybean meal until the end of the experimental period. In Exp 1, the coefficients of total tract apparent retention : CTTAR : of the pre-starter and the starter diets, ileal and jejunal digestibility of starch in the starter diets, and broiler performance were measured. Subsequently, the same pre-starter diets Exp 1 were evaluated in pellet (Exp 2) or mash (Exp 3) form and different oil percentage (Exp 2) or not (Exp 3). We hypothesized that the ingredients particle size (Exp 2) and fat content (Exp 3) could influence feed intake. There was no interaction among the evaluated factors (P > 0.05). Rice (WR or PR) promoted better results than corn in terms of CTTAR of dietary components, jejunal and ileal starch digestibility, and broiler performance (P < 0.01). In Exp 1, diets with 6% SPI presented better CTTAR, except Nitrogen ( N: ), but lower feed intake, which negatively affected broiler performance (P < 0.01). In Exps 1, 2, and 3, the inclusion of SPI did not improve broiler performance (P > 0.05), so that SPI may not be the best choice for pre-starter diets. The study also suggests that better growth performance and nutrient digestibility can be obtained in broiler chickens if corn is replaced by rice in pre-starter diets. PMID:26500274

  6. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

    PubMed Central

    Fiorentini, Ângela Maria; Sawitzki, Maristela Cortez; Bertol, Teresinha Marisa; Sant’Anna, Ernani S.

    2009-01-01

    Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages. PMID:24031331

  7. Convergence of starters for solving Kepler's equation via Smale's α -test

    NASA Astrophysics Data System (ADS)

    Calvo, M.; Elipe, A.; Montijano, J. I.; Rández, L.

    2016-07-01

    In this note, by using Smale's α -theorem on the convergence of Newton's method, the α -sets of convergence of some starters of solving the elliptic Kepler's equation are derived. For each starter we compute the exact α -set in the eccentricity-main anomaly (e,M)in [0,1)× [0,π ] , showing that these sets are larger than those derived by Avendaño et al. (Celest Mech Dyn Astron 119:27-44, 2014). Further, new convergence tests based on the Newton-Kantorowitch theorem are given comparing with the derived from Smale's α -test.

  8. Digestive development in neonatal dairy calves with either whole or ground oats in the calf starter.

    PubMed

    Suarez-Mena, F X; Heinrichs, A J; Jones, C M; Hill, T M; Quigley, J D

    2015-05-01

    A series of 3 trials was conducted to determine effects of whole or ground oats in starter grain on reticulorumen fermentation and digestive system development of preweaned calves. Male Holstein calves (43.1±2.3kg at birth; n=8, 9, and 7 for trials 1, 2, and 3, respectively) were housed in individual pens in a heated facility; bedding was covered with landscape fabric to prevent consumption of bedding by the calves. In trials 1 and 2 only, calves were fitted with rumen cannulas by wk 2 of life. In all trials, a fixed amount of starter (containing 25% oats either ground and in the pellet or whole) was offered daily; orts were fed through the cannula in trials 1 and 2. Calves were randomly assigned to an all-pelleted starter or pellets plus whole oats. Rumen contents (trials 1 and 2) were sampled weekly at -8, -4, 0, 2, 4, 8, and 12 h after grain feeding for determination of pH and volatile fatty acids. Calves were killed 3 wk (trial 1) or 4 wk (trials 2 and 3) after grain was offered; organs were harvested, emptied, rinsed, and weighed to gauge digestive organ development. Starter intake was not different between treatments. Weekly measurements of rumen digesta pH did not change and only subtle changes were observed in molar proportions of individual volatile fatty acids. Molar proportion of butyrate and pH linearly decreased with age, whereas acetate proportion increased. Reticulorumen weight and papillae length tended to be greater for calves fed pelleted starter, whereas abomasum weight was greater for calves fed pellets plus whole oats. Fecal particle size and starch content were greater for calves fed pellets plus whole oats. Under the conditions of this study, physical form of oats in starter grain did not affect rumen fermentation measurements; greater rumen weight and papillae length in calves fed pelleted starter may be the result of greater nutrient availability of ground oats. Under the conditions of this study with young calves on treatments for <4 wk

  9. Developments in the design and performance of automotive starter batteries 1975-1985

    SciTech Connect

    Manders, J.E.

    1983-11-01

    The Automotive Starter Battery is undergoing a metamorphosis in response to the needs for reduced component weight and lower in-service maintenance. Revision of rating standards and developments in machine technology has allowed battery design engineers to stretch the capabilities of the lead-acid system. This paper traces the development of automotive starter batteries through the seventies, describes the major recent innovations and indicates additional design changes which should allow this system to meet the challenges of the mid to late eighties.

  10. Genome Sequence of Leuconostoc mesenteroides subsp. cremoris Strain T26, Isolated from Mesophilic Undefined Cheese Starter

    PubMed Central

    Kot, W. P.; Hansen, L. H.; Sørensen, S. J.; Broadbent, J. R.; Vogensen, F. K.; Ardö, Y.

    2014-01-01

    Leuconostoc is the main group of heterofermentative bacteria found in mesophilic dairy starters. They grow in close symbiosis with the Lactococcus population and are able to degrade citrate. Here we present a draft genome sequence of Leuconostoc mesenteroides subsp. cremoris strain T26. PMID:24903867

  11. Expanding Opportunity for All: How Can We Increase Community College Student Completion? A Choicework Discussion Starter

    ERIC Educational Resources Information Center

    Public Agenda, 2015

    2015-01-01

    Although over 80 percent of the 1.5 million students who enter community colleges each year indicate they intend to attain a bachelor's degree or higher, less than 40 percent earn any form of college credential within six years. This discussion starter is designed to help both higher education professionals and the average citizen work through how…

  12. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

    PubMed

    Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Cordeiro, Cecília de Souza; Silva, Cristina Ferreira; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2014-12-01

    The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. The control was not inoculated with a starter culture. Denaturing gradient gel electrophoresis (DGGE) was used to assess the microbial population, and organic acids and volatile compounds were quantified by HPLC and HS-SPME/GC, respectively. Sensory analyses were evaluated using the Temporal Dominance of Sensations (TDS). DGGE analysis showed that the inoculated yeasts were present throughout the fermentation. Other yeast species were also detected, including Debaryomyces hansenii, Cystofilobasidium ferigula and Trichosporon cavernicola. The bacterial population was diverse and was composed of the following genera: Weissella, Leuconostoc, Gluconobacter, Pseudomonas, Pantoea, Erwinia and Klebsiella. Butyric and propionic acids, were not detected in any treatment A total of 47 different volatiles compounds have been identified. The coffee inoculated with yeast had a caramel flavor that was not detected in the control, as assessed by TDS. The use of starter cultures during coffee fermentation is an interesting alternative for obtaining a beverage quality with distinctive flavor. PMID:25084650

  13. Big Foot to the Rescue or Story Starters: A Component of Whole Language.

    ERIC Educational Resources Information Center

    Marley, Bernard M.; Marley, Linda G.

    The creative writing process, like any writing process, begins with a prewriting activity. Story starters are one such activity which teachers can use to begin the creative writing process with their students. For example, large cartoon-like characters made on an opaque projector can be used to initiate discussion. The second step requires a…

  14. Story Starters on the Aztecs, Incas, and Mayas. A Creative Writing Program.

    ERIC Educational Resources Information Center

    Henrich, Steve; Henrich, Jean

    Designed to supplement an established language arts and social studies program, this books deals with the Aztecs, Incas, and Mayas of Latin America. All of the "Story Starter" books are intended to give a variety of vocabulary and story ideas to help with the writing process. Each of the books is divided into four main sections: (1) an…

  15. The AskA Starter Kit: How To Build and Maintain Digital Reference Services.

    ERIC Educational Resources Information Center

    Lankes, R. David; Kasowitz, Abby S.

    This Starter Kit is designed to help organizations and individuals who wish to offer human-mediated information services via the Internet to users in the K-12 community. A six-step process is proposed for organizations to follow in creating an "AskA" service. This process addresses all aspects involved in building and maintaining an AskA service…

  16. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented beverage starter culture

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Several starter cultures used in the production of fermented beverages were screened for lactic acid bacteria that produced water-insoluble polysaccharides from sucrose. The strain producing the greatest amount was identified as Lactobacillus satsumensis by its 16S RNA sequence. This strain produc...

  17. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

    PubMed Central

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino

    2015-01-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. PMID:26150457

  18. It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation.

    PubMed

    Papalexandratou, Zoi; Nielsen, Dennis S

    2016-03-01

    Cocoa beans have to undergo post-harvest fermentation and drying to develop the typical 'cocoa flavor' associated with chocolate. Yeasts play a pivotal role during the fermentation but are generally outcompeted early in the process. Meersman and colleagues describe an elegant breeding-based approach to generate robust yeast starter cultures for cocoa fermentation. PMID:26803379

  19. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacte...

  20. 49 CFR 571.102 - Standard No. 102; Transmission shift position sequence, starter interlock, and transmission...

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 49 Transportation 6 2012-10-01 2012-10-01 false Standard No. 102; Transmission shift position sequence, starter interlock, and transmission braking effect. 571.102 Section 571.102 Transportation Other Regulations Relating to Transportation (Continued) NATIONAL HIGHWAY TRAFFIC SAFETY ADMINISTRATION, DEPARTMENT OF TRANSPORTATION FEDERAL...

  1. 49 CFR 571.102 - Standard No. 102; Transmission shift position sequence, starter interlock, and transmission...

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 49 Transportation 6 2011-10-01 2011-10-01 false Standard No. 102; Transmission shift position sequence, starter interlock, and transmission braking effect. 571.102 Section 571.102 Transportation Other Regulations Relating to Transportation (Continued) NATIONAL HIGHWAY TRAFFIC SAFETY ADMINISTRATION, DEPARTMENT OF TRANSPORTATION FEDERAL...

  2. Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

    PubMed

    Meersman, Esther; Steensels, Jan; Paulus, Tinneke; Struyf, Nore; Saels, Veerle; Mathawan, Melissa; Koffi, Jean; Vrancken, Gino; Verstrepen, Kevin J

    2015-09-01

    Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. PMID:26150457

  3. Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.

    PubMed

    Gullo, Maria; Giudici, Paolo

    2008-06-30

    This review focuses on acetic acid bacteria in traditional balsamic vinegar process. Although several studies are available on acetic acid bacteria ecology, metabolism and nutritional requirements, their activity as well as their technological traits in homemade vinegars as traditional balsamic vinegar is not well known. The basic technology to oxidise cooked grape must to produce traditional balsamic vinegar is performed by the so called "seed-vinegar" that is a microbiologically undefined starter culture obtained from spontaneous acetification of previous raw material. Selected starter cultures are the main technological improvement in order to innovate traditional balsamic vinegar production but until now they are rarely applied. To develop acetic acid bacteria starter cultures, selection criteria have to take in account composition of raw material, acetic acid bacteria metabolic activities, applied technology and desired characteristics of the final product. For traditional balsamic vinegar, significative phenotypical traits of acetic acid bacteria have been highlighted. Basic traits are: ethanol preferred and efficient oxidation, fast rate of acetic acid production, tolerance to high concentration of acetic acid, no overoxidation and low pH resistance. Specific traits are tolerance to high sugar concentration and to a wide temperature range. Gluconacetobacter europaeus and Acetobacter malorum strains can be evaluated to develop selected starter cultures since they show one or more suitable characters. PMID:18177968

  4. Impact of high pressure processing on the quality traits of starter-free Queso Fresco

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Queso Fresco (QF), a popular high-moisture, high-pH Hispanic cheese sold in the U.S., underwent high- pressure processing (HPP) to determine if this process, which has the potential to improve the safety of cheese, would alter its quality traits. Starter-free rennet-set QF (manufactured from pasteur...

  5. Winter wheat starter nitrogen management: a preplant soil nitrate test and site specific nitrogen loss potential

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Managing highly variable residual nitrate-nitrogen (NO3-N) following corn (Zea mays L.) is difficult because it can supply starter nitrogen (N) for winter wheat (Triticum aestivum L.), and/or be leached into water resources during the fall-winter water-recharge season in the Humid East. A series of...

  6. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.

    PubMed

    Ng, Elizabeth W; Yeung, Marie; Tong, Phillip S

    2011-01-31

    Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viable cells must be delivered at the time of consumption. However, the loss in their viabilities during refrigerated storage has been demonstrated previously. This study focused on the effects of yogurt starter cultures on the survival of five strains of L. acidophilus, with emphases on low pH and acid production. Differential survival behavior between L. acidophilus strains was further analyzed. To this end, viable cell counts of L. acidophilus were determined weekly during 4°C storage in various types of yogurts made with Streptococcus thermophilus alone, L. delbrueckii ssp. bulgaricus alone, both species of the starter cultures, or glucono-delta-lactone (GDL). All yogurt types, except for pasteurized yogurts, were co-fermented with L. acidophilus. Yogurt filtrate was analyzed for the presence of any inhibitory substance and for the amount of hydrogen peroxide. Multiplication of L. acidophilus was not affected by the starter cultures as all strains reached high level on day 0 of the storage period. Throughout the 28-day storage period, cell counts of L. acidophilus PIM703 and SBT2062 remained steady (~6 × 10(7)CFU/g) in yogurts made with both starter cultures, whereas those of ATCC 700396 and NCFM were reduced by a maximum of 3 and 4.6 logs, respectively. When starter cultures were replaced by GDL, all strains survived well, suggesting that a low pH was not a critical factor dictating their survival. In addition, the filtrate collected from yogurts made with starter cultures appeared to have higher inhibitory activities against L. acidophilus than that made with GDL. The presence of viable starter cultures was necessary to adversely affect the

  7. Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.

    PubMed

    Kourkoutas, Y; Kandylis, P; Panas, P; Dooley, J S G; Nigam, P; Koutinas, A A

    2006-09-01

    The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5 degrees C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese. PMID:16957238

  8. The importance of calf sensory and physical preferences for starter concentrates during pre- and postweaning periods.

    PubMed

    Terré, M; Devant, M; Bach, A

    2016-09-01

    We performed 3 studies to evaluate the effects of feed sensory and form preferences in young calves on performance and rumen fermentation dynamics. In experiment 1, starter feeds containing wheat and soybean meal; wheat and canola meal; and oats and soybean meal were evaluated in 63 calves (9±0.9 d old). In experiment 2, 37 crossbreed female calves were used from 4 to 45 d of age (weaning) in a cafeteria study consisting of 4 different presentations of the same starter feed: meal, pellet, pellet mixed with whole-cereal grains (WHG), and pellet mixed with steamed-rolled cereal grains (SRG). In experiment 3, 63 Holstein male calves (10±1.03 d old) were randomly distributed to 2 treatments that consisted of feeding a pellet concentrate mixed with whole corn and barely grains (WHG) or the same pellet concentrate mixed with steamed-rolled corn and barley grains (SRG). In experiment 1, animals in all 3 treatments had similar intake and performance, and we found no differences in rumen fermentation parameters. In experiment 2, during the first week of study, calves had a greater preference for WHG; after the first week, calves had a greater preference for SRG. In experiment 3, starter concentrate intake was greater in WHG than in SRG concentrates between wk 5 and weaning. However, we observed no differences in growth or gain-to-feed ratio. Calves offered WHG concentrates had greater rumen pH and tended to have lower total rumen volatile fatty acid concentrations than those offered SRG concentrates. We concluded that preweaned calves preferred concentrates based on pellets mixed with steamed-rolled grains. When calves could not choose their starter feed, pellets mixed with steamed-rolled grains reduced concentrate intake and rumen pH compared to pellets mixed with whole grains, but performance was not impaired. Formulating starter concentrates according to calves' sensory and physical preferences had little effect on performance. PMID:27289146

  9. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

    PubMed Central

    Meersman, Esther; Steensels, Jan; Struyf, Nore; Paulus, Tinneke; Saels, Veerle; Mathawan, Melissa; Allegaert, Leen; Vrancken, Gino

    2015-01-01

    Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerant Saccharomyces cerevisiae cultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several new S. cerevisiae hybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomyces species that produce very large amounts of fruity esters (Pichia kluyveri and Cyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated with S. cerevisiae starter cultures and, to a lesser extent, in batches inoculated with P. kluyveri and Cyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor. PMID:26590272

  10. Starter unit specificity directs genome mining of polyketide synthase pathways in fungi

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Search of the protein database with the aflatoxin pathway polyketide synthase (PKS) revealed putative PKSs in the pathogenic fungi Coccidioides immitis and Coccidioides posadasii that could require partnerships with a pair of fatty acid synthase (FAS) subunits for the biosynthesis of fatty acid-poly...

  11. Straw particle size in calf starters: Effects on digestive system development and rumen fermentation.

    PubMed

    Suarez-Mena, F X; Heinrichs, A J; Jones, C M; Hill, T M; Quigley, J D

    2016-01-01

    Two trials were conducted to determine effects of straw particle size in calf starter on rumen fermentation and development in calves. Holstein calves (n=17 in trial 1; n=25 in trial 2) were housed in individual pens; bedding (wood shavings) was covered with landscape fabric to completely avoid consumption of bedding. Milk replacer was fed at 12% of birth body weight per day and water offered free choice. Calves were randomly assigned to 4 treatments differing in geometric mean particle length (Xgm) of straw comprising 5% of starter dry matter. Straw was provided within the pellet at manufacture (PS; 0.82 mm Xgm) or mixed with the pellet at time of feeding at Xgm of 3.04 (SS), 7.10 (MS), or 12.7 (LS) mm. Calves (n=12; 3/treatment) in trial 1 were fitted with a rumen cannula by wk 2 of age. A fixed amount of starter that was adjusted with age and orts were fed through the cannula in cannulated calves. Calves were euthanized 6 wk after starter was offered (9 and 7 wk of age for trials 1 and 2, respectively). Rumen digesta pH linearly decreased with age, whereas volatile fatty acid concentration increased with age. Overall pH had a cubic trend with SS lower than that of PS and MS. Molar proportion of acetate decreased with age whereas propionate proportion increased. Overall molar proportions of volatile fatty acids were not affected by diet. Fecal Xgm was not different in spite of changes in diet particle size and rumen digesta of PS being greater than SS, MS, and LS at slaughter. Fecal pH and starch concentration were not affected by diet; however, pH decreased whereas starch content increased with age. Weight of stomach compartments, rumen papillae length and width, and rumen wall thickness did not differ between diets. Omasum weight as a percentage of body weight at harvest linearly decreased as straw particle size increased. Under the conditions of this study, modifying straw particle length in starter grain resulted in minimal rumen fermentation parameter

  12. Growth promoting effects of prebiotic yeast cell wall products in starter broilers under an immune stress and Clostridium perfringens challenge

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was designed to investigate the growth promoting effects of supplementing different sources and concentrations of prebiotic yeast cell wall (YCW) products containing mannanoligosaccharides in starter broilers under an immune stress and Clostridium perfringens challenge. Through a series ...

  13. Hand's Academy Challenge: Some Starter Questions

    ERIC Educational Resources Information Center

    Gardner, Peter

    2014-01-01

    Michael Hand has recently challenged certain religious organisations that run Academies in the United Kingdom to devise and pursue their own faith-based curricula in their schools. In this short article I examine some of the problems Hand's challenge might encounter, including whether religious conceptions of worthwhile activities and of…

  14. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.

    PubMed

    Akabanda, Fortune; Owusu-Kwarteng, James; Tano-Debrah, Kwaku; Parkouda, Charles; Jespersen, Lene

    2014-01-01

    Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures. PMID:26904646

  15. Improvement of the fermentative activity of lactic acid bacteria starter culture by the addition of Mn²⁺.

    PubMed

    Cheng, Xin; Dong, Ying; Su, Ping; Xiao, Xiang

    2014-11-01

    Production of lactic acid bacteria (LAB) starter with raw material has received much scientific investigation, but little information is available on the influences of some trace elements on the growth and fermentative activity of LAB. Based on this fact, this paper aimed to investigate the effects of Mn(2+) on the performance of Lactobacillus plantarum CX-15 starter with Jerusalem artichoke (JA) as the main medium substrate. The results showed that Mn(2+) addition had a significant beneficial affect on the fermentative activity of L. plantarum CX-15 starter. In contrast, the lack of Mn(2+) would cause the subsequent fermentation significantly slower, whether the cell density in starter culture was higher or lower. The possible mechanism of these phenomenons was further elucidated by the time course analysis of the specific activities of metabolism key enzymes during the culture processes of L. plantarum CX-15 starter. Compared to the fermentation processes without Mn(2+) addition, it was found that Mn(2+) addition would enhance the lactate dehydrogenase (LDH) activity but reduce the activities of pyruvate dehydrogenase (PDH) and ATPase activity. Therefore, it could be concluded that the improvement of L. plantarum starter fermentative activity was probably a consequence of Mn(2+) acting as "metabolic switch," which regulated the metabolic flux from pyruvic acid to lactic acid and other metabolism pathway. PMID:25146195

  16. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

    PubMed Central

    Tano-Debrah, Kwaku; Parkouda, Charles; Jespersen, Lene

    2014-01-01

    Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures. PMID:26904646

  17. Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage.

    PubMed

    Cenci-Goga, B T; Ranucci, D; Miraglia, D; Cioffi, A

    2008-04-01

    The aim of this study was the evaluation of the use of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of low-acid fermented sausages (Salame nostrano) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame nostrano was obtained with two different technological processes: with and without the addition of selected LAB starter cultures. Microbial counts of safety indicators were lower in salami made with the addition of starter cultures. Pathogens after the first week of ripening were only detected from salami made without the addition of starter cultures. Control salami were rated as paler and harder, whereas those made with the addition of starter cultures as slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of safety indicators, greatly reduced the rate of isolation of pathogens and increased the acceptability of full-ripened salami. PMID:22062456

  18. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

    PubMed Central

    Yoo, Seung Seok

    2016-01-01

    The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham. PMID:27499673

  19. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

    PubMed

    Kim, Young Joo; Park, Sung Yong; Lee, Hong Chul; Yoo, Seung Seok; Oh, Sejong; Kim, Kwang Hyun; Chin, Koo Bok

    2016-01-01

    The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham. PMID:27499673

  20. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.

    PubMed

    Montanari, Chiara; Bargossi, Eleonora; Gardini, Aldo; Lanciotti, Rosalba; Magnani, Rudy; Gardini, Fausto; Tabanelli, Giulia

    2016-02-01

    The aroma profiles of 10 traditional Italian fermented sausages were evaluated. The volatile organic compounds (VOCs) obtained by solid-phase microextraction and gas chromatograph-mass spectrometry were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). PCA allowed an acceptable separation but some sausage typologies were not well separated. On the other hand, the supervised approach of LDA allowed a clear grouping of the samples in relation to sausage size and starter culture. In spite of the extreme variability of the volatile profiles of the sausage typologies, this work showed the influence of diameter on VOC profile. The differences observed can be related to the effects that some fundamental physicochemical characteristics (such as water loss kinetics and oxygen availability) have on the results of ripening processes. Differences in VOC profiles were also observed due to the lactic acid bacteria used as starter cultures, with differences mainly attributable to compounds deriving from pyruvate metabolism. PMID:26304405

  1. An experimental evaluation of the performance deficit of an aircraft engine starter turbine

    NASA Technical Reports Server (NTRS)

    Hass, J. E.; Roelke, R. J.; Hermann, P.

    1980-01-01

    An experimental investigation was made to determine the reasons for the low aerodynamic performance of a 13.5 centimeter tip diameter aircraft engine starter turbine. The investigation consisted of an evaluation of both the stator and the stage. An approximate ten percent improvement in turbine efficiency was obtained when the honeycomb shroud over the rotor blade tips was filled to obtain a solid shroud surface.

  2. Effect of sodium butyrate supplementation in milk replacer and starter diet on rumen development in calves.

    PubMed

    Gorka, P; Kowalski, Z M; Pietrzak, P; Kotunia, A; Kiljanczyk, R; Flaga, J; Holst, J J; Guilloteau, P; Zabielski, R

    2009-10-01

    Rumen development is an important factor determining early solid feed intake and performance in cattle. A popular trend towards early weaning of newborn dairy calves necessitated looking for ways of accelerating the gastrointestinal tract (GIT) development. The present study aimed to determine the effect of sodium butyrate (NaB) supplementation in milk replacer and starter diet on rumen development in rearing calves. Fourteen bull calves (5-day-old) were randomly allocated to two groups: Control (C) and NaB. The later received 0.3 % NaB in milk replacer and starter diet. Animals were in experiment up to age of 26 days. Addition of NaB to milk replacer and starter diet had no effect on daily growth rate, but reduced the weight loss observed in C calves in first 11 days of age. Additionally, the NaB calves weighed more at the end of the study and tended to have higher growth rate in the whole trial period (P<0.15). The NaB calves showed a tendency toward higher reticulorumen weight (P=0.13) and higher reticulorumen weight expressed as a percent of whole stomach weight (P=0.02) as compared to control. Histometry analysis indicated larger rumen papillae length and width (P<0.01) in NaB group, and no change in muscle layer thickness, as compared to control. Plasma glucagon-like peptide-2 relative increase was higher in NaB group than in C group, and may be involved in rumen development. In conclusion, supplementation of the diet (milk replacer and starter diet) with NaB may enhance rumen development in neonatal calves. PMID:19996481

  3. QA CLASSIFICATION ANALYSIS OF THE STARTER TUNNEL AND SOUTH PORTAL HEADWALL (CI: BABEAA000)

    SciTech Connect

    D.W. Gwyn

    1996-04-19

    The purpose of this analysis is to determine if the permanent portions of the configuration item BABEAA000 that will be constructed for the Exploratory Studies Facility (ESF) (i.e., Starter Tunnel for the North Portal and the headwall at the South Portal) are quality-affecting items. The objective is to establish the appropriate Quality Assurance (QA) classification based on these determinations. This analysis does not address the remaining scope of the Portals configuration item.

  4. Investigation of hazards associated with plastic bonded starter mix manufacturing processes

    NASA Technical Reports Server (NTRS)

    1971-01-01

    An investigation to determine the hazards potential evaluation of plastic bonded starter mix (PBSM) production processes and the application to the M18 and M7A3 grenades is reported. The investigation indicated: (1) the materials with the greatest hazards characteristics, (2) process operating stations most likely to initiate hazardous conditions, (3) the test program required to examine ignition characteristics and process hazards, and (4) the method of handling the accumulated information from testing and safety analyses.

  5. Application of starter cultures to table olive fermentation: an overview on the experimental studies

    PubMed Central

    Corsetti, Aldo; Perpetuini, Giorgia; Schirone, Maria; Tofalo, Rosanna; Suzzi, Giovanna

    2012-01-01

    Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fermentation is still craft-based and empirical. In particular, such a type of fermentation results from the competitive activities among indigenous, contaminating microorganisms, the microbial balance depending on several intrinsic (pH, water activity, diffusion of nutrients from the drupe, and level of anti-microbial compounds) and extrinsic (temperature, oxygen availability, and salt concentration) factors. At present, to reduce the risk of spoilage and to achieve a more predictable process there is an increasing interest in developing starter cultures for table olives fermentation. Anyway, the application of starter cultures in the field of table olives is quite far from reaching the diffusion as it has in other sectors of food industry (e.g., dairy products and alcoholic beverages). This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level. PMID:22833739

  6. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.

    PubMed

    Magistà, D; Ferrara, M; Del Nobile, M A; Gammariello, D; Conte, A; Perrone, G

    2016-08-16

    Traditional sausages are often considered of superior quality to sausages inoculated with commercial starter cultures and this is partially due to the action of the typical house microflora. Penicillium nalgiovense is the species commonly used as starter culture for dry-cured meat production. Recently a new species, Penicillium salamii, was described as typical colonizer during salami seasoning. In order to understand its contribution to the seasoning process, two different experiments on curing of fresh pork sausages were conducted using P. salamii ITEM 15302 in comparison with P. nalgiovense ITEM 15292 at small and industrial scale, and the dry-cured sausages were subjected to sensory analyses. Additionally, proteolytic and lipolytic in vitro assays were performed on both strains. P. salamii ITEM 15302 proved to be a fast growing mould on dry-cured sausage casings, well adapted to the seasoning process, with high lipolytic and proteolytic enzymatic activity that confers typical sensory characteristics to meat products. Therefore, P. salamii ITEM 15302 was shown to be a good candidate as new starter for meat industry. PMID:27183229

  7. Performance and Metabolism of Calves Fed Starter Feed Containing Sugarcane Molasses or Glucose Syrup as a Replacement for Corn.

    PubMed

    Oltramari, C E; Nápoles, G G O; De Paula, M R; Silva, J T; Gallo, M P C; Pasetti, M H O; Bittar, C M M

    2016-07-01

    The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, β-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen. PMID

  8. Performance and Metabolism of Calves Fed Starter Feed Containing Sugarcane Molasses or Glucose Syrup as a Replacement for Corn

    PubMed Central

    Oltramari, C. E.; Nápoles, G. G. O.; De Paula, M. R.; Silva, J. T.; Gallo, M. P. C.; Pasetti, M. H. O.; Bittar, C. M. M.

    2016-01-01

    The aim of this study was to evaluate the effect of replacing corn grain for sugar cane molasses (MO) or glucose syrup (GS) in the starter concentrate on performance and metabolism of dairy calves. Thirty-six individually housed Holstein male calves were blocked according to weight and date of birth and assigned to one of the starter feed treatments, during an 8 week study: i) starter containing 65% corn with no MO or GS (0MO); ii) starter containing 60% corn and 5% MO (5MO); iii) starter containing 55% corn and 10% MO (10MO); and iv) starter containing 60% corn and 5% GS (5GS). Animals received 4 L of milk replacer daily (20 crude protein, 16 ether extract, 12.5% solids), divided in two meals (0700 and 1700 h). Starter and water were provided ad libitum. Starter intake and fecal score were monitored daily until animals were eight weeks old. Body weight and measurements (withers height, hip width and heart girth) were measured weekly before the morning feeding. From the second week of age, blood samples were collected weekly, 2 h after the morning feeding, for glucose, β-hydroxybutyrate and lactate determination. Ruminal fluid was collected at 4, 6, and 8 weeks of age using an oro-ruminal probe and a suction pump for determination of pH and short-chain fatty acids (SCFA). At the end of the eighth week, animals were harvested to evaluate development of the proximal digestive tract. The composition of the starter did not affect (p>0.05) concentrate intake, weight gain, fecal score, blood parameters, and rumen development. However, treatment 5MO showed higher (p<0.05) total concentration of SCFAs, acetate and propionate than 0MO, and these treatments did not differ from 10MO and 5GS (p>0.05). Thus, it can be concluded that the replacement of corn by 5% or 10% sugar cane molasses or 5% GS on starter concentrate did not impact performance, however it has some positive effects on rumen fermentation which may be beneficial for calves with a developing rumen. PMID

  9. LAP6/POLYKETIDE SYNTHASE A and LAP5/POLYKETIDE SYNTHASE B encode hydroxyalkyl α-pyrone synthases required for pollen development and sporopollenin biosynthesis in Arabidopsis thaliana.

    PubMed

    Kim, Sung Soo; Grienenberger, Etienne; Lallemand, Benjamin; Colpitts, Che C; Kim, Sun Young; Souza, Clarice de Azevedo; Geoffroy, Pierrette; Heintz, Dimitri; Krahn, Daniel; Kaiser, Markus; Kombrink, Erich; Heitz, Thierry; Suh, Dae-Yeon; Legrand, Michel; Douglas, Carl J

    2010-12-01

    Plant type III polyketide synthases (PKSs) catalyze the condensation of malonyl-CoA units with various CoA ester starter molecules to generate a diverse array of natural products. The fatty acyl-CoA esters synthesized by Arabidopsis thaliana ACYL-COA SYNTHETASE5 (ACOS5) are key intermediates in the biosynthesis of sporopollenin, the major constituent of exine in the outer pollen wall. By coexpression analysis, we identified two Arabidopsis PKS genes, POLYKETIDE SYNTHASE A (PKSA) and PKSB (also known as LAP6 and LAP5, respectively) that are tightly coexpressed with ACOS5. Recombinant PKSA and PKSB proteins generated tri-and tetraketide α-pyrone compounds in vitro from a broad range of potential ACOS5-generated fatty acyl-CoA starter substrates by condensation with malonyl-CoA. Furthermore, substrate preference profile and kinetic analyses strongly suggested that in planta substrates for both enzymes are midchain- and ω-hydroxylated fatty acyl-CoAs (e.g., 12-hydroxyoctadecanoyl-CoA and 16-hydroxyhexadecanoyl-CoA), which are the products of sequential actions of anther-specific fatty acid hydroxylases and acyl-CoA synthetase. PKSA and PKSB are specifically and transiently expressed in tapetal cells during microspore development in Arabidopsis anthers. Mutants compromised in expression of the PKS genes displayed pollen exine layer defects, and a double pksa pksb mutant was completely male sterile, with no apparent exine. These results show that hydroxylated α-pyrone polyketide compounds generated by the sequential action of ACOS5 and PKSA/B are potential and previously unknown sporopollenin precursors. PMID:21193570

  10. Lactic Acid Bacterial Starter Culture with Antioxidant and γ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-Sikhae Fermentation.

    PubMed

    Won, Yeong Geol; Yu, Hyun-Hee; Chang, Young-Hyo; Hwang, Han-Joon

    2015-12-01

    The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15°C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter. PMID:26348620

  11. Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

    PubMed Central

    Yoo, Seung Seok

    2014-01-01

    Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage. PMID:26761176

  12. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure.

    PubMed

    Ko, Bong-Kuk; Kim, Ki Myong; Hong, Young-Shick; Lee, Cherl-Ho

    2010-08-11

    Meju, a brick of dried fermented soybean naturally inoculated with microorganisms, is a starter used for producing traditional Korean fermented soybean products such as soybean paste (doenjang) and soy sauce (ganjang). In order to reduce aging time during production of soybean paste and soy sauce, high pressure (HP) treatment was applied to the meju starter at 500 MPa of pressure for 10 min at 15 degrees C. Fermentative behaviors of normal and HP-treated meju were assessed and compared through physicochemical and (1)H NMR-based metabolomic analysis. All mejues were incubated for 3 weeks at 30 degrees C. At 1 week of incubation, total bacterial population decreased mainly due to a reduction of water content by spontaneous evaporation during the incubation period. As the incubation time increased, glutamate, proline, betain, choline, and phosphocholine levels increased in both normal and HP-treated mejues, indicating that microorganisms in the mejues synthesize these metabolites to endure intracellular hyperosmotic stress induced by the reduction in water content. Through 3 weeks of incubation, the amino-type nitrogen contents and neutral protease activities in HP-treated meju were significantly higher (p < 0.05) than in normal meju, even though total bacterial content in HP-treated meju was 2 or 3 times lower. Moreover, marked increases in glycerol, acetate, tyrosine, and choline levels were observed in HP-treated meju compared to normal meju. In particular, higher levels of tyrosine in HP-treated meju were consistent with the increased neutral protease activities compared to normal meju, indicating an improvement in enzyme stability with HP treatment. These findings highlight a new or better understanding of the influence of the HP or physical treatments on fermentative products in food processing, such as those associated with soybean paste and soy sauce, regarding metabolic behaviors in fermentative starter induced by HP treatment. PMID:20681663

  13. Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium.

    PubMed

    Alloue-Boraud, Wazé Aimée Mireille; N'Guessan, Kouadio Florent; Djeni, N'Dédé Théodore; Hiligsmann, Serge; Djè, Koffi Marcellin; Delvigne, Franck

    2015-08-01

    Saccharomyces cerevisiae C8-5 and Candida tropicalis F0-5 isolated from traditional sorghum beer were tested for kinetic parameters on barley malt extract, YPD (863 medium) and for alcohol production. The results showed that C. tropicalis has the highest maximum growth rate and the lowest doubling time. Values were 0.22 and 0.32 h(-1) for maximum growth rate, 3 h 09 min and 2 h 09 min for doubling time respectively on barley malt extract and YPD. On contrary, glucose consumption was the fastest with S. cerevisiae (-0.36 and -0.722 g/l/h respectively on barley malt extract and YPD). When these two yeasts were used as starters in pure culture and co-culture at proportion of 1:1 and 2:1 (cell/cell) for barley malt extract fermentation, we noticed that maltose content increased first from 12.12 g/l to 13.62-16.46 g/l and then decreased. The highest increase was obtained with starter C. tropicalis + S. cerevisiae 2:1. On contrary, glucose content decreased throughout all the fermentation process. For all the starters used, the major part of the ethanol was produced at 16 h of fermentation. Values obtained in the final beers were 11.4, 11.6, 10.4 and 10.9 g/l for fermentation conducted with S. cerevisiae, C. tropicalis, C. tropicalis + S. cerevisiae 1:1 and C. tropicalis + S. cerevisiae 2:1. Cell viability measurement during the fermentation by using flow cytometry revealed that the lowest mean channel fluorescence for FL3 (yeast rate of death) was obtained with C. tropicalis + S. cerevisiae 2:1 after 48 h of fermentation. PMID:26243947

  14. Development of an advanced ceramic turbine wheel for an air turbine starter

    NASA Astrophysics Data System (ADS)

    Poplawsky, Carl J.; Lindberg, Laura; Robb, Scott; Roundy, James

    1992-10-01

    A ceramic turbine wheel has been designed as a retrofit for Waspaloy for a military cartridge mode air turbine starter. This results in reduced cost and weight while increasing resistance to temperature, erosion, and corrosion. Techniques used to perform ceramic turbine three-dimensional fast fracture reliability analysis were verified with spin testing of ceramic test rotors and correlated well with burst speed predictions. Reliability estimates have been made for design and proof conditions, providing guidance for selecting a ceramic supplier and for determining proof test yield. Room temperature whirlpit burst testing is planned to verify the mechanical design and reliability of the wheel.

  15. Development of an advanced ceramic turbine wheel for an air turbine starter

    SciTech Connect

    Poplawsky, C.J.; Lindberg, L.; Robb, S.; Roundy, J.

    1992-01-01

    A ceramic turbine wheel has been designed as a retrofit for Waspaloy for a military cartridge mode air turbine starter. This results in reduced cost and weight while increasing resistance to temperature, erosion, and corrosion. Techniques used to perform ceramic turbine three-dimensional fast fracture reliability analysis were verified with spin testing of ceramic test rotors and correlated well with burst speed predictions. Reliability estimates have been made for design and proof conditions, providing guidance for selecting a ceramic supplier and for determining proof test yield. Room temperature whirlpit burst testing is planned to verify the mechanical design and reliability of the wheel. 9 refs.

  16. Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

    PubMed

    Lv, Xu-Cong; Huang, Zhi-Qing; Zhang, Wen; Rao, Ping-Fan; Ni, Li

    2012-01-01

    Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, α-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of α-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology. PMID:22449748

  17. Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India.

    PubMed

    Jeyaram, K; Romi, W; Singh, Th Anand; Devi, A Ranjita; Devi, S Soni

    2010-09-30

    Soidon is a non-salted acidic fermented food prepared from the succulent bamboo shoot tip of Schizostachyum capitatum Munro by using a traditional liquid starter called "soidon mahi" in Manipur state of India. In this study, 163 bacterial isolates associated with this starter samples were identified and their population distribution was investigated by amplified ribosomal DNA restriction analysis (ARDRA), 16S rDNA sequencing and randomly amplified polymorphic DNA (RAPD) analysis. This acidic starter (pH 4.5+/-0.15) was dominated by a characteristic association of Bacillus and lactic acid bacteria (LAB) together. The population distribution of dominant species were Bacillus subtilis 29.3%, Bacillus cereus 35.7%, Bacillus pumilus 2.6%, Lactobacillus brevis 9.6%, Lactobacillus plantarum 5.1%, Carnobacterium sp. 11.9%, Enterococcus faecium 1.2% and Pseudomonas fluorescens 4.6%. Alarming population load (10(6)-10(7)cfu/ml) of B. cereus in 87% of starter samples studied should raise concern regarding biosafety of soidon consumption. PCR amplification of 16S-23S rDNA intergenic transcribed spacer (ITS) region and ITS-RFLP profiles revealed a high diversity with eight subgroups in B. subtilis, five subgroups in B. cereus and three subgroups in L. brevis isolates. The most abundant B. subtilis subgroup IB.1 distributed in most of the samples showed very less clonal variability during RAPD analysis. The molecular methods used in this study identified the dominant strains of Bacillus and LAB distributed in most of the starter samples. These dominant strains of B. subtilis, L. brevis and L. plantarum would allow for developing a defined starter culture for the production of quality soidon. PMID:20696489

  18. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco.

    PubMed

    Van Hekken, D L; Tunick, M H; Farkye, N Y; Tomasula, P M

    2013-10-01

    Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the United States, underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free, rennet-set QF (manufactured from pasteurized, homogenized milk, milled before hooping, and not pressed) was cut into 4.5- × 4.5- × 15-cm blocks and double vacuum packaged. Phase 1 of the research examined the effects of hydrostatic HPP on the quality traits of fresh QF that had been warmed to a core temperature of 20 or 40 °C; processed at 200, 400, or 600 MPa for 5, 10, or 20 min; and stored at 4 °C for 6 to 8d. Phase 2 examined the long-term effects of HPP on quality traits when QF was treated at 600 MPa for 3 or 10 min, and stored at 4 or 10 °C for up to 12 wk. Warming the QF to 40 °C before packaging and exposure to high pressure resulted in loss of free whey from the cheese into the package, lower moisture content, and harder cheese. In phase 2, the control QF, regardless of aging temperature, was significantly softer than HPP cheeses over the 12 wk of storage. Hardness, fracture stress, and fracture rigidity increased with length of exposure time and storage temperature, with minor changes in the other properties. Queso Fresco remained a bright white, weak-bodied cheese that crumbled and did not melt upon heating. Although high pressures or long processing times may be required for the elimination of pathogens, cheese producers must be aware that HPP altered the rheological properties of QF and caused wheying-off in cheeses not pressed before packaging. PMID:23972497

  19. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

    PubMed

    Bottari, Benedetta; Agrimonti, Caterina; Gatti, Monica; Neviani, Erasmo; Marmiroli, Nelson

    2013-01-01

    A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of

  20. A very high speed switched-reluctance starter-generator for aircraft engine applications

    NASA Astrophysics Data System (ADS)

    MacMinn, Stephen R.; Jones, William D.

    An electric direct-drive gearless starter-generator has been designed and built for an aircraft engine application. The system is based on a switched-reluctance motor, which was chosen for its simplicity, robustness, high-speed capability, and efficiency. The overall system configuration and the design of the switched-reluctance motor and its solid-state power converter are described. When operating as engine starter, the motor produces torque to spin the engine up to its light-off speed. Following light-off, the motor continues to produce torque to assist the engine in accelerating to idle speed. When the engine is running, the machine generates electrical power to supply engine and vehicle loads up to a peak operating speed of 50,000 rev/min. Key issues in the machine design are reliability, high speed, power density, and cost. Test results have verified that the system can meet the torque and generated-power requirements over its entire operating range.

  1. Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

    PubMed Central

    Lee, Kyung-Hee; Song, Jia-Le; Park, Eui-Seong; Ju, Jaehyun; Kim, Hee-Young; Park, Kun-Young

    2015-01-01

    The anti-obesity effects of starter (Leuconostoc mesenteroides+Lactobacillus plantarum) fermented kimchi on 3T3-L1 adipocyte were studied using naturally fermented kimchi (NK), a functional kimchi (FK, NK supplemented with green tea), and FK supplemented with added starters (FKS). Oil red O staining and cellular levels of triglyceride (TG) and glycerol were used to evaluate the in vitro anti-obesity effects of these kimchis in 3T3-L1 cells. The expressions of adipogenesis/lipogenesis-related genes of peroxisome proliferator-active receptor (PPAR)-γ, CCAAT/enhance-binding protein (C/EBP)-α, and fatty acid synthase (FAS) were determined by RT-PCR. Kimchis, especially FKS, markedly decreased TG levels and increased levels of intracellular glycerol and lipid lipolysis. In addition, FKS also reduced the mRNA levels of PPAR-γ, C/EBP-α, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells. These results suggest the anti-obesity effects of FKS were to due to enhanced lipolysis and reduced adipogenesis/lipogenesis in 3T3-L1 adipocytes. PMID:26770918

  2. Potential benefits of the application of yeast starters in table olive processing.

    PubMed

    Arroyo-López, Francisco N; Romero-Gil, Verónica; Bautista-Gallego, Joaquín; Rodríguez-Gómez, Francisco; Jiménez-Díaz, Rufino; García-García, Pedro; Querol, Amparo; Garrido-Fernández, Antonio

    2012-01-01

    Yeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable effects on the host. In this way, yeasts may improve the health of consumers by means of the degradation of non-assimilated compounds (such as phytate complexes), a decrease in cholesterol levels, the production of vitamins and antioxidants, the inhibition of pathogens, an adhesion to intestinal cell line Caco-2, and the maintenance of epithelial barrier integrity. Many yeast species, usually found in table olive processing (Wickerhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, and Kluyveromyces lactis, among others), have exhibited some of these properties. Thus, the selection of the most appropriate strains to be used as starters in this fermented vegetable, alone or in combination with lactic acid bacteria, is a promising research line to develop in the near future. PMID:22558000

  3. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

    PubMed

    Bravo-Ferrada, Bárbara Mercedes; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana

    2013-09-01

    The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume L-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization. PMID:23546829

  4. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking.

    PubMed

    Costantini, Antonella; Vaudano, Enrico; Del Prete, Vincenzo; Danei, Milena; Garcia-Moruno, Emilia

    2009-11-25

    The aim of this work was to investigate if contaminating microorganisms, eventually present in bacteria and yeast preparations used as commercial starters in winemaking, have the ability to produce the biogenic amines histamine, putrescine and tyramine. Thirty commercial starters (14 yeasts Saccharomyces cerevisiae and 16 bacteria Oenococcus oeni) were cultured in synthetic broth and analyzed by TLC to detect amine production. Oenococcus oeni commercial preparations did not contain contaminants, but some yeast preparations resulted contaminated with amine-producing bacteria. Bacterial contaminants were isolated and analyzed for their ability to produce biogenic amines using HPLC and TLC. Decarboxylase genes were identified using PCR analysis followed by sequencing. Fermentations were performed in grape juice with two yeast commercial preparations containing bacterial contaminants to check if the potential biogenic amine production could happen also during winemaking. It was found that this production is possible; in particular, in the conditions used in this work, tyramine production was detected. Therefore, the results of this study have significance in relation to the risk of biogenic amines in wine. Moreover a novel species of Lactobacillus was found to be able to produce histamine. PMID:19919115

  5. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    PubMed Central

    Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg-1, and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg-1. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups. PMID:26760744

  6. Antifungal starter culture for packed bread: influence of two storage conditions.

    PubMed

    Gerez, Carla L; Fornaguera, María J; Obregozo, Mariano D; Font de Valdez, Graciela; Torino, María I

    2015-01-01

    In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4°C. At -20°C, cell viability and organic acid concentration showed a significant (p<0.05) decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or -20°C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or -20°C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or -20°C without modifying its antifungal activity during 14 days. PMID:25896466

  7. Interactions between the physical form of starter (mashed versus textured) and corn silage provision on performance, rumen fermentation, and structural growth of Holstein calves.

    PubMed

    Mirzaei, M; Khorvash, M; Ghorbani, G R; Kazemi-Bonchenari, M; Riasi, A; Soltani, A; Moshiri, B; Ghaffari, M H

    2016-02-01

    Introducing forage in the young calf diet during the milk-feeding period stimulates rumen development. It was hypothesized that performance in dairy calves would depend on forage provision and starter physical form such that the textured starter (TS) feed with corn silage (CS) supplementation would benefit calf performance. This study evaluates the effects of the physical form of starter diets and CS supplementation on performance, rumen fermentation characteristics, and structural growth of dairy calves. Forty-eight 3-d-old Holstein dairy calves with a mean starting BW of 42.1 kg (SD 2.4) were used in a 2 × 2 factorial arrangement with the factors dietary CS level (0 or 15% on DM basis) and physical form of starter (mashed vs. textured). Individually housed calves were randomly assigned ( = 12 calves per treatment: 6 males and 6 females) to 4 treatments: 1) a mashed starter (MS) feed with no CS (MS-NCS), 2) a MS feed with CS (MS-CS), 3) a TS feed with no CS (TS-NCS), and 4) a TS feed with CS (TS-CS). The calves had ad libitum access to water and starter throughout the study. All calves were weaned on d 56 of age and remained in the study until d 66. The interaction of the physical form of the starter and CS provision was significant ( < 0.01) for the starter intake, with the greatest intake for TS-CS treatment during the preweaning and overall periods. Regardless of the physical form of starter, starter intake, ADG, weaning BW, final BW, ruminal pH, the molar proportion of acetate, and the acetate-to-propionate ratio were greater ( < 0.01) for CS-supplemented calves compared with unsupplemented calves. No interaction ( > 0.05) was detected between the physical form of starter and CS provision with respect to the rumen fermentation parameters and body measurements. Total rumen VFA concentration and the molar proportion of propionate were greater ( < 0.01) in calves fed TS compared with MS-fed calves. In conclusion, independent of the physical form of starter

  8. Computer Starters!

    ERIC Educational Resources Information Center

    Instructor, 1983

    1983-01-01

    Instructor's Computer-Using Teachers Board members give practical tips on how to get a classroom ready for a new computer, introduce students to the machine, and help them learn about programing and computer literacy. Safety, scheduling, and supervision requirements are noted. (PP)

  9. Motor Starters

    NASA Technical Reports Server (NTRS)

    1986-01-01

    The power factor controller (PFC) was invented by a NASA engineer. It matches voltage with a motor's actual need by sensing shifts in the relationship between voltage and current flow. With the device, power can be trimmed as much as 65%. Intellinet adopted this technology and designed "soft start" and "load-responsive" control modes to start engines gradually and recycle voltage without reducing motor speed. Other features are lower motor heat and faster fault identification.

  10. Nonnativeness in Near-Native Child L2 Starters of Japanese: Age and the Acquisition of Relative Clauses

    ERIC Educational Resources Information Center

    Nishikawa, Tomomi

    2014-01-01

    Many age-related second language (L2) studies have confirmed that young children have a better chance to become nativelike in L2 acquisition than adults. The current study investigated whether age effects exist in the L2 acquisition of Japanese and whether nativelike proficiency is guaranteed for early child L2 starters after constant target…

  11. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

    PubMed Central

    Yoo, Mi-Young; Lim, Sang-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products. PMID:27433115

  12. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology.

    PubMed

    Yu, Hyung-Seok; Lee, Na-Kyoung; Jeon, Hye-Lin; Eom, Su Jin; Yoo, Mi-Young; Lim, Sang-Dong; Paik, Hyun-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products. PMID:27433115

  13. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India.

    PubMed

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

  14. Linezolid in the Starter Combination for Multidrug-Resistant Tuberculosis: Time to Move on to Group Four?

    PubMed Central

    Grard, Soazic; Catho, Gaud; Valour, Florent; Bouaziz, Anissa; Perpoint, Thomas; Braun, Evelyne; Biron, François; Miailhes, Patrick; Ferry, Tristan; Chidiac, Christian; Souquet, Pierre-Jean; Couraud, Sébastien; Lina, Gérard; Goutelle, Sylvain; Veziris, Nicolas; Dumitrescu, Oana; Ader, Florence

    2015-01-01

    Linezolid (LNZ), a group 5 antituberculous drug (unclear efficacy), was used in the starter regimens of 23 adults with multidrug-resistant tuberculosis. The LNZ-containing regimens were effective in achieving culture conversions and relapse-free outcomes. The most frequent LNZ-related side effect was neuropathy. We propose that LNZ should be reclassified among bactericidal second-line drugs. PMID:26719846

  15. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

    PubMed Central

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

  16. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Queso Fresco (QF), a popular high-moisture, high-pH Hispanic-style cheese sold in the U.S., underwent high-pressure processing (HPP), which has the potential to improve the safety of cheese, to determine the effects of this process on quality traits of the cheese. Starter-free rennet-set QF (manufa...

  17. Biochemical characterization of a novel dual-function a-L-arabinofuranosidase/b-xylosidase isolated from a compost starter mixture

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The gene encoding a glycoside hydrolase family 43 enzyme was isolated from a culture seeded with a compost starter mixed bacterium population. The gene was cloned into E. coli with a C-terminal His-tag and its recombinant product termed deAX was expressed and purified to apparent homogeneity. The en...

  18. The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour

    NASA Astrophysics Data System (ADS)

    Kresnowati, M. T. A. P.; Listianingrum, Zaenudin, Ahmad; Trihatmoko, Kharisrama

    2015-12-01

    The processing of cassava into fermented cassava flour (fercaf) or the widely known as modified cassava flour (mocaf) presents an alternative solution to improve the competitiveness of local foods and to support national food security. However, the mass production of fercaf is being limited by several problems, among which is the availability of starter cultures. This paper presents the mapping of the effect of microbial starter compositions on the nutritional content of fercaf in order to obtain the suitable nutritional composition. Based on their enzymatic activities, the combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were tested during the study. In addition, commercial starter was also tested. During the fermentation, the dynamics in microbial population were measured as well as changes in cyanogenic glucoside content. The microbial starter composition was observed to affect the dynamics in microbial populationcynaogenic glucoside content of the produced fercaf. In general, steady state microbial population was reached within 12 hours of fermentation. Cyanogenic glucoside was observed to decrease along the fermentation.

  19. High specification starter diets improve the performance of low birth weight pigs to 10 weeks of age.

    PubMed

    Douglas, S L; Wellock, I; Edwards, S A; Kyriazakis, I

    2014-10-01

    Piglets born with low birth weights (LBiW) are likely to be lighter at weaning. Starter regimes tailored for pigs of average BW therefore may not be optimal for LBiW nursery performance. The objective was to determine if LBiW pigs benefit from a high specification starter regime and the provision of extra feed (additional allowance of last phase diet of the starter regime) in comparison to a standard commercial regime. Additionally, the effect of starter regime on performance of normal birth weight (NBiW) pigs at weaning was determined and compared to that of LBiW pigs. Finally, the cost effectiveness of the treatments was determined. The experiment was therefore an incomplete 2 × 2 × 2 factorial design, as the provision of extra feed was given only to LBiW pigs (n = 6 replicates per treatment; 5 pigs per replicate). Treatments comprised birth weight (LBiW or NBiW), starter regime (high specification [HS] or standard starter [SS]), and extra feed 3 quantity (yes [YF] or no [NF], for LBiW pigs only; feed 3 corresponded to the last phase diet of the starter regime). At weaning (d 28), pigs were randomly assigned within each birth weight category to treatment groups. Nutritional treatments were fed ad libitum on a kilogram/head basis for approximately 3 wk followed by a common weaner diet fed ad libitum until d 70. Starter regime (P = 0.019), feed 3 amount (P = 0.010), and their interaction (P = 0.029) had an effect on ADG of LBiW pigs from d 28 to 49, with pigs on HS followed by YF (HY) performing best. An improvement in feed conversion ratio (FCR) was noted between d 28 and 49 for pigs fed the additional feed 3 (P = 0.030); between d 49 and 70, the only residual effect seen was of starter regime (P = 0.017) on ADG. In contrast, there was no significant effect of starter regime from d 28 to 70 on ADG, ADFI, or FCR of NBiW pigs. By d 49 and 70, LBiW pigs on regime HY weighed the same as NBiW pigs (d 70 BW; 30.0 vs. 30.6 kg; P = 0.413), with similar growth rates from

  20. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.

    PubMed

    Bevilacqua, Antonio; Altieri, Clelia; Corbo, Maria Rosaria; Sinigaglia, Milena; Ouoba, Labia Irène Ivette

    2010-10-01

    Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the selection of multifunctional starter cultures for table olives. The bacteria were first identified by phenotyping and genotyping, then characterized for the production of biogenic amines, growth at different pH, NaCl concentrations, and temperatures. The potentiality of the bacteria to have some probiotic properties (antimicrobial activity against foodborne pathogens, survival in low pH and in the presence of bile salts, ability to adhere to the mammalian cells model IPEC-J2) was also investigated. Eighteen of the studied isolates were identified as Lactobacillus plantarum and one as Enterococcus faecalis. All bacteria were able to grow at a range of pH between 4.0 and 10.0 as well as in media supplemented with 2.5 to 7.5% of NaCl and 0.3% bile salts and survived in MRS broth acidified at pH 2.5; moreover, they inhibited significantly Escherichia coli O157:H7. The adhesion to IPEC-J2 cells was in general low to moderate (5.3 to 8.3%); however, 2 isolates of L. plantarum (c16 and c19) showed interesting higher adhesion values (up to 16%). Our results suggest that at least 3 isolates could be possible multifunctional starters for Bella di Cerignola olives: L. plantarum 16 and 19 for mainly their probiotic properties and L. plantarum 10 for mainly its technological characteristics. Practical Application: A functional starter is a microorganism exerting benefits on human health (probiotic) and able to guide a fermentation (starter). The main goal of this article was to select a functional starter for table olives. PMID:21535510

  1. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.

    PubMed

    Hayaloglu, A A; Tolu, C; Yasar, K; Sahingil, D

    2013-05-01

    The effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter culture systems (no starter, mesophilic and thermophilic starters) were used in the manufacture of goat milk cheeses (called Gokceada goat cheese). Volatile composition was determined by a solid-phase microextraction-gas chromatography-mass spectrometric method. Sixty compounds including esters (13), carboxylic acids (7), aldehydes (6), ketones (8), alcohols (14), and miscellaneous compounds (12) were identified. Esters, alcohols, and carboxylic acids were the main classes of volatile components in the cheeses. Both qualitatively and quantitatively, the use of different starter cultures and goat breeds significantly influenced the volatile fraction of goat milk cheese. Decanoic, hexanoic, and octanoic (commonly named capric, caproic, and caprylic) acids were indicator compounds to distinguish the goat breeds. Principal component analysis grouped the cheeses based on the use of starter culture and goat breed. Starter-free cheeses were separately located on the plot and age-related changes were present in all samples. Sensory evaluation of 90-d-old cheeses showed that the cheeses from the Gokceada breed received higher odor, flavor, and quality scores than those from the Turkish Saanen breed, and cheeses made using mesophilic starters resulted in the most satisfactory scores for flavor and quality attributes. In conclusion, goat milk cheeses made using milk from Gokceada goats and mesophilic starter culture had the best quality in terms of volatile composition and sensory attributes. PMID:23453516

  2. Microbiota of table olive fermentations and criteria of selection for their use as starters

    PubMed Central

    Heperkan, Dilek

    2013-01-01

    Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least in some types of natural green olives during fermentation. There have been significant advances recently in understanding the process to produce olives, especially the role of lactic acid bacteria and yeasts including biofilm formation on olive surfaces by these organisms. The purpose of this paper is to review the latest developments regarding the microbiota of olives on the basis of olive types, their role on the fermentation process, the interaction between both group of microorganisms and the olive surface, the possibility to use starter cultures and the criteria to select appropriate cultures. PMID:23781216

  3. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen".

    PubMed

    Babić, I; Markov, K; Kovačević, D; Trontel, A; Slavica, A; Dugum, J; Čvek, D; Svetec, I K; Posavec, S; Frece, J

    2011-07-01

    The microbial population of a traditional Croatian fermented sausage "Slavonski kulen" was isolated, identified and subjected to technological and functional characterization in order to select potential autochthonous functional starter cultures. Dominant microflora were lactic acid bacteria (LAB), followed by staphylococci. Identification of isolated lactobacilli showed domination of Leuconostoc mesenteroides and Lactobacillus acidophilus while Staphylococcus xylosus and Staphylococcus warneri outnumbered the staphylococcal microbiota. Most of the isolated LAB and Staphylococcus species displayed good growth in the presence of 5% of NaCl and at 12, 18 and 22°C. All LAB and most of the staphylococci possess proteolytic activity and only Staphylococcus xylosus had lipolytic activity. All lactobacilli and staphylococci isolates produced significant concentrations of lactic acid (as determined by HPLC) and showed antimicrobial activity against pathogenic test microorganisms. Dominant LAB and Staphylococcus species displayed growth in the presence of 1% bile. Most of the staphylococci and all of lactobacilli showed sensitivity to all antibiotics tested. PMID:21377808

  4. Dipeptidase activity and growth of heat-treated commercial dairy starter culture.

    PubMed

    Garbowska, Monika; Pluta, Antoni; Berthold-Pluta, Anna

    2015-03-01

    Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities and growth of heat-treated commercial culture of lactic acid bacteria. The analyzed culture was characterized by a relatively high peptidolytic activity. The growth of bacterial culture subjected to heat treatment at 50-80 °C for 15 s, 10 and 3 min was delayed by a few or 10-20 h compared to the control culture. Based on the results achieved, it may be concluded that in the production of rennet cheeses, the application of additional, fermentation-impaired starter cultures (via heating for ten or so minutes) may serve to accelerate their ripening and to improve their sensory attributes. PMID:25542242

  5. Final report for the 1996 Engineer Starters Program (Pre-Freshmen Enrichment Program)

    SciTech Connect

    Sharpe, L. Jr.

    1996-08-15

    This report has been developed for the North Carolina Agricultural and Technical State University College of Engineering, Department of Energy and other foundations/corporations sponsoring the 1996 Engineer Starters Program and for general information. The College of Engineering conducted its Annual outreach program for Middle and High School students from July 8 to August 2, 1996. The continuing primary goal of this program is to expose youth to the various challenging opportunities in the Mathematics and Science based careers, Engineering and Technology. The curriculum for the summer of 1996 included: Mathematics; Science; Computers; Graphics; Problem Solving; Career Explorations; Communications; Field Trips to Manufacturing Plants/Industries; and Engineering Projects/Designs. The 1996 program included rising seventh through tenth graders. Parental involvement was instituted as a vital component of the summer experiences. The primary objective is to increase the number of minorities entering engineering and science professions.

  6. Tomato response to starter fertilizer, polyethylene mulch, and level of soil phosphorus

    SciTech Connect

    Grubinger, V.P.; Minotti, P.L.; Wien, H.C.; Turner, A.D. . Dept. of Fruit and Vegetable Science)

    1993-03-01

    Unmulched and polyethylene-mulched tomatoes (Lycopersicon esculentum Mill.) were grown with and without starter fertilizer (SF) in four field experiments. The field varied as to residual P level and the amount of P incorporated before planting. No benefits from SF were obtained on a soil with high residual P that was moderately fertilized with P before transplanting or on a soil with low residual P that was heavily fertilized with P. A positive effect from SF was observed only when residual P was low and no P was broadcast, and this was true in mulched and unmulched plots. No significant SF by mulch interaction was obtained in these experiments even though mulching consistently increased shoot P concentrations and fruit yield. The mulch was beneficial even under conditions where unmulched tomato leaves contained 0.4% P 3 weeks after transplanting, indicating that factors in addition to improved P nutrition are also involved in the mulch effect.

  7. Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without starters.

    PubMed

    Faccia, M; Trani, A; Di Luccia, A

    2009-09-01

    The effect of some quality parameters of the milk (refrigeration time, pH, protein, and fat/protein ratio) on the extent of acidification in the production technology of table Mozzarella without starters was investigated. A screening phase carried out at the laboratory level demonstrated that variations of the milk characteristics require different levels of acidification to keep constant the quality of the cheese. The elaboration of the data collected throughout the successive experimentation on industrial scale allowed us to find a mathematical model to describe the relationships between the pH of the curd at stretching time and the milk characteristics, of which the protein concentration and the refrigeration time play the main roles. PMID:19700682

  8. Effect of rotation speed on the temperature of starter alternator machine

    NASA Astrophysics Data System (ADS)

    Hassan, Hamdy; Harmand, Souad

    2016-02-01

    This paper presents a study on the effect of rotation speed on the temperature distribution of starter alternator machine. The effect of the outer conditions of the machine on its temperature is also studied. The numerical solution of the thermal model of the machine is solved by using a nodal approach during a numerical code (SAME). This code is established at our laboratory and is written by MATLAB. The results show that when the rotation speed of the machine increases, the temperature of the machine increases. They also show that increasing the rotation speed of the machine more than five times increases the power loss from the machine three times and the maximum temperature difference of the machine about 40 %.

  9. NIST energy related inventions: Electronic starter device for fluorescent lamps. Interim report, August--October, 1997

    SciTech Connect

    Johnson, S.A.

    1997-12-01

    From the Scope of Work document which accompanied the original proposal, three silicon devices were anticipated for development, simulation, and quality assurance fabrication. The status of these are in the same format as the Scope of Work...Attachment-A-: Task 1--design and simulation; Task 2--prototype tooling; Task 3--test engineering; Task 4--product tooling; Task 5--package tooling/manufacturing design and assembly. It is felt the program will meet it`s stated goals of producing a low cost, high performance fluorescent lamp starter which will lower the acquisition and operating cost of fluorescent technology...thus saving significant amounts of energy. The likelihood of success is even greater, now that the TN22 component has been qualified. The challenges of creating a custom ASIC, while still significant, are within the skill and expertise level or the assigned engineers.

  10. Selection of an autochthonous Saccharomyces strain starter for alcoholic fermentation of Sherry base wines.

    PubMed

    Rodríguez-Palero, María Jesús; Fierro-Risco, Jesús; Codón, Antonio C; Benítez, Tahía; Valcárcel, Manuel J

    2013-06-01

    Several indigenous Saccharomyces strains from musts were isolated in the Jerez de la Frontera region, at the end of spontaneous fermentation, in order to select the most suitable autochthonous yeast starter, during the 2007 vintage. Five strains were chosen for their oenological abilities and fermentative kinetics to elaborate a Sherry base wine. The selected autochthonous strains were characterized by molecular methods: electrophoretic karyotype and random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and by physiological parameters: fermentative power, ethanol production, sugar consumption, acidity and volatile compound production, sensory quality, killer phenotype, desiccation, and sulphur dioxide tolerance. Laboratory- and pilot-scale fermentations were conducted with those autochthonous strains. One of them, named J4, was finally selected over all others for industrial fermentations. The J4 strain, which possesses exceptional fermentative properties and oenological qualities, prevails in industrial fermentations, and becomes the principal biological agent responsible for winemaking. Sherry base wine, industrially manufactured by means of the J4 strain, was analyzed, yielding, together with its sensory qualities, final average values of 0.9 g/l sugar content, 13.4 % (v/v) ethanol content and 0.26 g/l volatile acidity content; apart from a high acetaldehyde production, responsible for the distinctive aroma of "Fino". This base wine was selected for "Fino" Sherry elaboration and so it was fortified; it is at present being subjected to biological aging by the so-called "flor" yeasts. The "flor" velum formed so far is very high quality. To the best of our knowledge, this is the first study covering from laboratory to industrial scale of characterization and selection of autochthonous starter intended for alcoholic fermentation in Sherry base wines. Since the 2010 vintage, the indigenous J4 strain is employed to industrially manufacture a

  11. Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

    PubMed

    Jeon, Hye Hee; Jung, Ji Young; Chun, Byung-Hee; Kim, Myoung-Dong; Baek, Seong Yeol; Moon, Ji Young; Yeo, Soo-Hwan; Jeon, Che Ok

    2016-04-28

    The bacterial strains were screened as potential starters for fermenting low-salt doenjang (a Korean traditional fermented soybean paste) using Korean doenjang based on proteolytic and antipathogenic activities under 6.5-7.5% NaCl conditions. Phylogenetic analysis based on 16S rRNA gene sequences showed that they all belonged to the genus Bacillus. Proteolytic and antipathogenic activities against Escherichia coli, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Aspergillus flavus, as well as fibrinolytic, amylase, and cellulase activities of the 10 strains were quantitatively evaluated. Of these, strains D2-2, JJ-D34, and D12-5 were selected, based on their activities. The functional, phenotypic, and safety-related characteristics of these three strains were additionally investigated and strains D2-2 and D12-5, which lacked antibiotic resistance, were finally selected. Strains D2-2 and D12-5 produced poly-γ-glutamic acid and showed various enzyme activities, including α-glucosidase and β-glucosidase. Growth properties of strains D2-2 and D12-5 included wide temperature and pH ranges, growth in up to 16% NaCl, and weak anaerobic growth, suggesting that they facilitate low-salt doenjang fermentation. Strains D2-2 and D12-5 were not hemolytic, carried no toxin genes, and did not produce biogenic amines. These results suggest that strains D2-2 and D12-5 can serve as appropriate starter cultures for fermenting low-salt doenjang with high quality and safety. PMID:26718466

  12. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

    PubMed

    Ruggirello, Marianna; Cocolin, Luca; Dolci, Paola

    2016-10-01

    The presence of Lactococcus lactis, commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the present study was to assess the persistence and viability of this microorganism throughout manufacturing and ripening of model cheeses. Eight commercial starters, constituted of L. lactis subsp. lactis and L. lactis subsp. cremoris, were inoculated in pasteurized milk in order to manufacture miniature cheeses, ripened for six months. Samples were analysed at different steps (milk after inoculum, curd after cutting, curd after pressing and draining, cheese immediately after salting and cheese at 7, 15, 30, 60, 90, 120, 150 and 180 days of ripening) and submitted to both culture-dependent (traditional plating on M17) and -independent analysis (reverse transcription-quantitative PCR). On the basis of direct RNA analysis, L. lactis populations were detected in all miniature cheeses up to the sixth month of ripening, confirming the presence of viable cells during the whole ripening process, including late stages. Noteworthy, L. lactis was detected by RT-qPCR in cheese samples also when traditional plating failed to indicate its presence. This discrepancy could be explain with the fact that lactococci, during ripening process, enter in a stressed physiological state (viable not culturable, VNC), which might cause their inability to grow on synthetic medium despite their viability in cheese matrix. Preliminary results obtained by "resuscitation" assays corroborated this hypothesis and 2.5% glucose enrichment was effective to recover L. lactis cells in VNC state. The capability of L. lactis to persist in late ripening, and the presence of VNC cells which are known to shift their catabolism to peptides and amino acids consumption, suggests a possible technological role of this microorganism in cheese ripening with a possible impact on flavour formation. PMID:27375251

  13. Antibiotic Resistances of Starter and Probiotic Strains of Lactic Acid Bacteria▿

    PubMed Central

    Hummel, Anja S.; Hertel, Christian; Holzapfel, Wilhelm H.; Franz, Charles M. A. P.

    2007-01-01

    The antibiotic resistances of 45 lactic acid bacteria strains belonging to the genera Lactobacillus, Streptococcus, Lactococcus, Pediococcus, and Leuconostoc were investigated. The objective was to determine antibiotic resistances and to verify these at the genetic level, as is currently suggested by the European “qualified presumption of safety” safety evaluation system for industrial starter strains. In addition, we sought to pinpoint possible problems in resistance determinations. Primers were used to PCR amplify genes involved in β-lactam antibiotic, chloramphenicol, tetracycline, and erythromycin resistance. The presence of ribosomal protection protein genes and the ermB gene was also determined by using a gene probe. Generally, the incidences of erythromycin, chloramphenicol, tetracycline, or β-lactam resistances in this study were low (<7%). In contrast, aminoglycoside (gentamicin and streptomycin) and ciprofloxacin resistances were higher than 70%, indicating that these may constitute intrinsic resistances. The genetic basis for ciprofloxacin resistance could not be verified, since no mutations typical of quinolone resistances were detected in the quinolone determining regions of the parC and gyrA genes. Some starter strains showed low-level ampicillin, penicillin, chloramphenicol, and tetracycline resistances, but no known resistance genes could be detected. Although some strains possessed the cat gene, none of these were phenotypically resistant to chloramphenicol. Using reverse transcription-PCR, these cat genes were shown to be silent under both inducing and noninducing conditions. Only Lactobacillus salivarius BFE 7441 possessed an ermB gene, which was encoded on the chromosome and which could not be transferred in filter-mating experiments. This study clearly demonstrates problems encountered with resistance testing, in that the breakpoint values are often inadequately identified, resistance genes may be present but silent, and the genetic basis

  14. Effects of feeding a calf starter on molecular adaptations in the ruminal epithelium and liver of Holstein dairy calves.

    PubMed

    Laarman, A H; Ruiz-Sanchez, A L; Sugino, T; Guan, L L; Oba, M

    2012-05-01

    The objective of this study was to elucidate the effect of feeding a calf starter on the volatile fatty acid (VFA) profile in the rumen and on expression of genes involved in epithelial intracellular pH regulation, butyrate metabolism, and hepatic urea cycle during the weaning transition. Twenty Holstein bull calves were fed either milk replacer and hay (MR) or milk replacer, hay, and a commercial texturized calf starter (MR+S) in a randomized complete block design. All calves were fed 750 g/d of milk replacer as the basal diet. Calves on the MR+S treatment were also fed starter ad libitum, and the energy intake of calves within blocks was maintained by supplementing the MR group with extra milk replacer that was equivalent to the energy intake from calf starter. Calves were killed 3 d after they consumed 680 g/d of calf starter for 3 consecutive days. Calves fed MR+S had higher VFA concentrations in the rumen (99.1±8.1 vs. 64.6±8.6 mM) and a higher molar proportion of butyrate (15.6±1.7 vs. 7.9±1.9%) than calves fed MR. Relative abundance of mRNA for monocarboxylate transporter isoform 1 was higher (1.45 vs. 0.53), and that of Na(+)/H(+) exchanger isoform 3 (0.37 vs. 0.82) and 3-hydroxy-3-methylglutaryl synthase isoform 1 (0.40 vs. 0.94) lower for the MR+S treatment compared with the MR treatment. In the liver, relative mRNA abundances of argininosuccinate synthetase isoform 1 (2.67 vs. 1.56), argininosuccinate lyase (1.44 vs. 0.99), and arginase isoform 1 (3.21 vs. 1.74) were greater for MR+S than for MR calves. Calf starter consumption appeared to increase fermentation in the rumen and affected expression of genes involved in cholesterol synthesis and intracellular pH regulation in ruminal epithelium, and those involved in urea cycle in the liver. PMID:22541487

  15. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures.

    PubMed

    Pragalaki, T; Bloukas, J G; Kotzekidou, P

    2013-11-01

    The antimicrobial effect of two autochthonous starter cultures of Lactobacillus sakei was evaluated in vitro (in liquid broth medium) and in situ assays. The inactivation of foodborne pathogens Listeria monocytogenes (serotype 4ab No 10) and Escherichia coli O157:H7 ATCC 43888 was investigated during the production of fermented sausage according to a typical Greek recipe using L. sakei strains as starter cultures. The inactivation kinetics were modeled using GInaFiT, a freeware tool to assess microbial survival curves. By the end of the ripening period, the inhibition of L. monocytogenes was significant in treatments with L. sakei 8416 and L. sakei 4413 compared to the control treatment. A 2.2-log reduction of the population of E. coli O157:H7 resulted from the autochthonous starter culture L. sakei 4413 during sausage processing. The use of the autochthonous starter cultures constitutes an additional improvement to the microbial safety by reducing foodborne pathogens. PMID:23793080

  16. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.

    PubMed

    Coloretti, Fabio; Chiavari, Cristiana; Armaforte, Emanuele; Carri, Simone; Castagnetti, Gian Battista

    2008-12-10

    The combined effect of starter culture, nitrites, and nitrates has been studied in low-acidity salamis, typical products of northern Italy. Nine batches have been prepared, combining three different inoculations of starter cultures (control, Lactobacillus plantarum , and Lactobacillus plantarum together with Kocuria varians ) with three different preservatives (control, sodium nitrate, and sodium nitrite). All of the batches showed a good fermentation process with a proper pH decrease, which was quicker in batches inoculated with L. plantarum. The use of starter cultures and in particular the use of nitrites allowed the control of the proliferation of Enterobacteriaceae and enterococci. The accumulation of biogenic amines, especially putrescine, cadaverine, tryptamine, and tyramine, in salami ready for consumption (60 days of ripening) was strongly affected by the presence of Enterobacteriaceae and enterococci. Results obtained showed that the combined use of adequate preservatives and starter cultures allows the production of safer products with improved sensorial profile. PMID:18986149

  17. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.

    PubMed

    Wouters, D; Bernaert, N; Anno, N; Van Droogenbroeck, B; De Loose, M; Van Bockstaele, E; De Vuyst, L

    2013-07-15

    Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important outdoor vegetables, mainly cultivated for its white shaft. Fermentation of leek offers opportunities in view of biomass valorization and product diversification. This study deals with the implementation and validation of starter cultures to perform controlled leek fermentations and to ensure a high quality of the end-products. Therefore, a thorough study of the fermentation microbiology and the influence of three starter culture strains (Lactobacillus plantarum IMDO 788, Lactobacillus sakei IMDO 1358, and Leuconostoc mesenteroides IMDO 1347) on the metabolite kinetics of leek fermentation and antioxidant properties of leek was performed. Overall, the application of lactic acid bacteria starter cultures resulted in a fast prevalence of the species involved, coupled to an accelerated acidification. Of the three starter cultures tested, the mixed starter culture of L. plantarum IMDO 788 and L. mesenteroides IMDO 1347 was most promising, as its application resulted in fermented leek of good microbiological quality and in a more extensive carbohydrate consumption, whereby diverse end-metabolites were produced. However, high residual fructose concentrations allowed yeast outgrowth, resulting in increased ethanol and glycerol concentrations, and indicated the lack of a prevailing strictly heterofermentative LAB species. The antioxidant capacity of fermented leek samples, as measured with the oxygen radical absorbance capacity assay, increased when starter cultures were used, whereas with regard to 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, only leek fermented with L. sakei IMDO 1358 scored higher than spontaneously fermented leek. The total phenolic content was not influenced by the use of starter cultures, while the S-alk(en)yl-L-cysteine sulfoxides content decreased strongly. A preliminary sensory analysis revealed that the spontaneously fermented leek and the one obtained

  18. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe's milk with different starters.

    PubMed

    Feutry, Fabienne; Oneca, María; Berthier, Françoise; Torre, Paloma

    2012-02-01

    The biodiversity and growth dynamics of Lactic Acid Bacteria (LAB) in farm-house Ossau-Iraty cheeses were investigated from vat milk to 180 days of ripening in six independent batches made from six raw ewe's milks using five typical cheese-making methods. Commercial starter S1 was used for three batches, starter S1 combined with S2 for one batch and no starter for two batches. Up to ten LAB species from five genera and up to two strains per species were identified per milk; up to eleven species from five genera and up to three strains per species were identified per cheese. Lactococcus lactis, Lactobacillus paracasei, Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, and Leuconostoc mesenteroides were detected in all cheeses. Lactococci reached the highest counts irrespective of the milk and starter used. Lactococci and enterococci increased during manufacture, and mesophilic lactobacilli increased during ripening. Strain and species numbers, the percentage of isolates originating from the raw milk, maximum counts of each genus/species and time for reaching them, all varied according to whether or not a starter was used and the composition of the starter. The genotypes of strains within species varied according to the raw milk used. This generated distinct LAB microbiotas throughout manufacture and ripening that will certainly impact on the characteristics of the ripened cheeses. PMID:22029916

  19. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.

    PubMed

    Kasankala, Ladislaus M; Xiong, Youling L; Chen, Jie

    2011-01-01

    Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a fish paste to aid in the fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a fish paste and the mixture was fermented for 30 d (PSF). In experiment 3, a fish paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P < 0.05) from their initial levels to 2930, 2422, and 1573 mg/mL after 30 d of fermentation for PRF, PSF, and CF fish pastes, respectively, of which, glutamic acid, aspartic acid, alanine, lysine, and leucine were the major amino acids (>100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P < 0.05) during fermentation, following the order of PRF > PSF > CF. Low amounts of biogenic amines (<25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF fish pastes had desirable aroma and taste. The douchi-inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats. Practical Application: Douchi, a fermented soybean product, is a traditional food flavoring ingredient commonly used in China, Japan, and other Asian countries. It is also used in many Chinese cuisines in the United States. On the other hand, fermented seafood made from freshwater fish such as silver carp is known to contain bioactive components believed to promote health. The findings from the present study indicated that douchi as a novel starter can be used to produce fermented silver carp fish pastes with excellent flavor and consumer acceptability. The results may be applicable to

  20. Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

    PubMed Central

    Moritz, Cristiane Mengue Feniman; Rall, Vera Lúcia Mores; Saeki, Margarida Júri; Júnior, Ary Fernandes

    2012-01-01

    The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 108CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus. PMID:24031939

  1. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.

    PubMed

    Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2016-05-16

    Wheat bread is the most popular staple food consumed in Tunisia and, despite the niche production of some typical breads (e.g. Tabouna, Mlawi, Mtabga), the major part is currently produced with baker's yeast at industrial or, mainly, at artisanal level, while the use of sourdough fermentation is rarely reported. Considering the growing national demand for cereal baked goods, it can be hypothesized that sourdough fermentation through the use of selected lactic acid bacteria as starters could improve the overall quality and the diversification of local products. Different cereal grains were collected from the regions of Ariana, Bizerta, Beja Nabeul, and Seliana, and the autochthonous lactic acid bacteria were isolated, identified, characterized and selected on the basis of the kinetics of acidification, the proteolytic activity, and the quotient of fermentation. Lactobacillus curvatus MA2, Pediococcus pentosaceus OA2, and Pediococcus acidilactici O1A1 were used together as mixed starter to obtain a selected sourdough. According to the backslopping procedure, a type I sourdough was made from a Tunisian flour (spontaneous sourdough). Compared to the use of the spontaneous sourdough, the one obtained with selected and mixed starters by a unique fermentation step, favored the increase of the concentrations of organic acids, phenols, and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities, that increased ca. 20% compared to the control. Moreover, the selected starters improved the in vitro protein digestibility (ca. 82% when selected sourdough was used), textural and sensory features of the breads, as determined by textural profile analysis and panel test, respectively. This study aimed at exploiting the potential of selected autochthonous lactic acid bacteria and extending the use of a sourdough (type II), thanks to the set-up of a two-step fermentation protocol designed for application at the

  2. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.

    PubMed

    Scannell, Amalia G M; Kenneally, Paul M; Arendt, Elke K

    2004-06-01

    Porcine longissimus dorsi muscles were cured by brine injection. Curing brine containing 15% (w/v) NaCl, 1.33% (w/v) glucose, 750 ppm sodium nitrite, and appropriate levels of either Lactobacillus sakei LAD, L. sakei LAD plus Kocuria varians FT4 (formally Micrococcus varians), L. sakei LAD plus papain and GDL (glucono-delta-lactone) plus K. varians FT4, was injected to the muscle at a pumping rate 15% w/v. The effect of these treatments on the proteolysis in the ham system was compared to a control ham, produced without starter culture and containing GDL acidulant to control pH and antibiotics to reduce the contribution of background microflora. Hydrolysis of sarcoplasmic and myofibrillar protein fractions was evaluated by SDS-PAGE and reverse phase-HPLC. Hams with different treatments were also investigated for differences in amino acid profile, protein and non-protein nitrogen level, colour, pH, water activity and moisture and microbiological evolution. There was no significant difference in the gross compositional analysis of any of the treatments compared to the control. There was no significant difference (p>0.05) in the protein content, non-protein nitrogen level, SDS-PAGE and free amino acid analysis between the control ham and ham inoculated with proteolytic starter culture. However, it was observed that hams containing starter cultures exhibited decreases in certain peptide fractions and corresponding increases in some free amino acids compared to the uninoculated control. It can be concluded that, while the principle mechanisms resulting in the proteolysis of this non-dried ham product involve the activity of endogeneous cathepsins, the addition of proteolytic starter cultures influence the amino acid profile thereby potentially enhancing the sensorial attributes of the ham. PMID:15135960

  3. Forage and sugar in dairy calves' starter diet and their interaction on performance, weaning age and rumen fermentation.

    PubMed

    Beiranvand, H; Ghorbani, G R; Khorvash, M; Kazemi-Bonchenari, M

    2014-06-01

    The effects of sugar and forage inclusion in calves' starter and their interaction on animal performance and rumen fermentation parameters were investigated. Twenty-eight neonatal Holstein male calves 3 days of age with average body weights of 42 ± 4 kg were allocated to four different treatments. All calves were fed a similar basal diet consisting of milk and concentrate. The experimental treatments were: (i) basal diet with no supplementation (Control, hereafter designated by C), (ii) basal diet plus 5% granular sugar cane (Sugar, designated by S), (iii) basal diet plus 5% forage (Forage, designated by F) and (iv) basal diet plus 5% forage with 5% granular sugar cane (F × S). Supplement ingredients were used on a dry matter (DM) basis. Rumen fluid parameters were measured twice on days 35 and 70 of the study period. The calves were weaned when they could consume 1 kg of starter for three consecutive days. The results show that starter intake was not affected by treatment; however, the lowest ADG was observed with calves in the sugar treatment. Weaning age was affected by treatments, and forage showed to reduce milk consumption period down to its shortest. Forage-sugar interaction was found to have no effects on animal performance. The structural body indices as well as the health status of the calves were similar in different treatments. Rumen pH did not differ among the treatment groups. Among the rumen parameters, total VFA concentration and molar proportions of butyrate and propionate did not exhibit any significant differences among the treatments. However, ruminal acetate concentration decreased in calves that fed sugar cane during the early weeks of the study period. Comparison of forage and sugar included in the starter diets revealed that forage reduced weaning age, while sugar cane had a negative effect on calves' performance. PMID:23796063

  4. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.

    PubMed

    Carafa, Ilaria; Clementi, Francesca; Tuohy, Kieran; Franciosi, Elena

    2016-02-01

    The microbial population of Traditional Mountain (TM) cheese was investigated and characterized for the selection of cocci suitable for developing new starter cultures. Samples of milk, curd and cheese at different ripening times were enumerated in selective culture media and 640 colonies were isolated from curd and cheese after 24 h of ripening. The Lactic Acid Bacteria (LAB) isolated from M17 were clustered into 231 biotypes by RAPD-PCR analysis and identified as Lactococcus lactis, Streptococcus thermophilus and Enterococcus faecalis. Forty percent of enterococci showed the in vitro ability to inhibit raw milk resident coliforms, but they were excluded as possible starters due to the presence of associated risk factors. All lactococci and streptococci were tested for their technological properties; 4 Lc. lactis subsp. lactis and 2 Sc. thermophilus which were fast acidifiers and did not produce unpleasant flavours were subjected to the freeze-drying stability test. Lc. lactis subsp. lactis biotype 68 and Sc. thermophilus biotype 93 showed the best technological properties and may be appropriate for cheese production. This work gave evidence of the high biodiversity of TM-cheese autochthonous biotypes which could be used as starter cultures for the improvement of TM-cheese technology. PMID:26678135

  5. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.

    PubMed

    Ravyts, Frédéric; De Vuyst, Luc

    2011-09-01

    Flavour of type II sourdoughs is influenced by the ingredients, processing conditions, and starter culture composition. It is, however, not fully clear to what extent different sourdough lactic acid bacteria (LAB) contribute to flavour. Therefore, two types of flour (rye and wheat) and different LAB starter culture strains were used to prepare sourdoughs, thereby leaving the yeast microbiota uncontrolled. All LAB starter culture strains tested were shown to be prevalent and to acidify the flour/water mixture to pH values between 3.1 and 3.9 after 24h of fermentation. Multiple aldehydes, alcohols, ketones, and carboxylic acids were produced by the sourdough-associated microbiota throughout the fermentation period. Based on the organoleptic evaluation of breads produced with these sourdoughs, five LAB strains were selected to perform prolonged wheat and rye fermentations as to their capacity to result in an acidic (Lactobacillus fermentum IMDO 130101, Lactobacillus plantarum IMDO 130201, and Lactobacillus crustorum LMG 23699), buttermilk-like (Lactobacillus amylovorus DCE 471), or fruity flavour (Lactobacillus sakei CG1). Upon prolonged fermentation, higher metabolite concentrations were produced. For instance, L. sakei CG1 produced the highest amounts of 3-methyl-1-butanol, which was further converted into 3-methylbutyl acetate. The latter compound resulted in a fruity banana flavour after 48h of fermentation, probably due to yeast interference. Rye fermentations resulted in sourdoughs richer in volatiles than wheat, including 3-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. PMID:21645811

  6. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages.

    PubMed

    Fernández, Margarita; Ruiz-Moyano, Santiago; Benito, María José; Martín, Alberto; Hernández, Alejandro; Córdoba, María de Guía

    2016-05-18

    This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures (Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34) and protease EPg222. Nitrogen compounds were extracted and evaluated for their antimicrobial effect against spoilage and pathogenic bacteria, such as Bacillus cereus, Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes, and antiproliferative activity on the HT-29 colon adenocarcinoma cell line. Dry-fermented sausages elaborated with starter cultures P200S34 and protease EPg222 generate extracts that cause inhibition of the growth of pathogens reaching 25% inhibition of Bacillus cereus, making this a promising tool for biocontrol in the meat industry. On the other hand, the inoculation of well-adapted starter cultures with high proteolytic activity also increased the antiproliferative activity of these extracts, around 45% inhibition at 72 h, mainly due to an increase in free amino acids, such as Lys and Pro, but also small peptides. PMID:27112426

  7. Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.

    PubMed

    Rai, Krishna P; Zhang, Chunhui; Xia, Wen Shui

    2010-03-01

    Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp. casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A significant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation resulted in decreased pH and nitrite but increased non protein nitrogen and total volatile basic nitrogen in the products. Starter cultures except P. Pentosaceous-ATCC 33316, used in the sausage failed to suppress rancidity in ripened product as indicated by a significant (p<0.05) rise in thiobarbituric acid. The lightness (L) and yellowness (b) in the colour of all sausages decreased with ripening time, meanwhile the redness (a) increased significantly (p<0.05) in sausages inoculated with cultures L. casei subsp. casei-1.001 and S. xylosus-12. The texture profile of sausages was almost similar except for P. Pentosaceous-ATCC 33316, which showed significantly (p<0.05) lower hardness and gumminess. Based on the sensory and physico-chemical quality criteria, S. xylosus-12 could be used as a starter culture to produce dry fermented Chinese-style sausage of high quality. PMID:23572623

  8. Effects of raw milk and starter feed on intake and body composition of Holstein × Gyr male calves up to 64 days of age.

    PubMed

    Silva, A L; Marcondes, M I; Detmann, E; Machado, F S; Valadares Filho, S C; Trece, A S; Dijkstra, J

    2015-04-01

    The objective was to evaluate the effect of supplying different levels of raw milk, alone or in combination, with access to a starter feed, on the intake, digestibility, daily gain, N balance, and body composition of Holstein × Gyr crossbred suckling calves until 64 d of age. Thirty-nine male calves aged 4 d with an average initial live weight of 36 ± 1.0 kg were used. Five calves were defined as a reference group and slaughtered at 4 d of age to estimate the initial body composition of the animals. The other calves were distributed according to a completely randomized design in a 3 × 2 factorial arrangement consisting of 3 levels of milk (2, 4, or 8 L/d) and 2 levels of starter feed (presence or absence in diet). At 15 and 45 d of age, 4 animals from each treatment were subjected to digestibility trials with total collection of feces and urine and sampling of feeds. At 64 d of age, all animals were slaughtered and their body tissues were sampled for analyses. Total dry matter and nutrient intake increased linearly and starter intake decreased linearly in response to the supply of increasing amounts of milk. The digestibility coefficient of organic matter was not affected by the inclusion of starter feed and increased linearly as milk supply was elevated. Daily gain was greater at increased milk supply levels and also greater when starter was supplied, without any interaction between milk supply level and the presence or absence of starter. Fecal N excretion and N retention were higher in the animals fed starter feed. Fecal N excretion was not affected by milk levels, whereas N retention was affected. Body protein and ash contents decreased linearly according to increased milk allowance. In contrast, fat body content increased linearly according to milk supply. The presence of starter feed in the diet was responsible for the increased body fat content, but had no effect on protein or ash content. In conclusion, weight gain and N retention in calves up to 64 d of

  9. Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk.

    PubMed

    Bal, Jyotiranjan; Yun, Suk-Hyun; Yeo, Soo-Hwan; Kim, Jung-Mi; Kim, Dae-Hyuk

    2016-12-01

    Nuruk, a traditional natural starter, is extensively used in the brewing of Makgeolli, one of Korea's most popular alcoholic beverages that has been recently gaining global popularity. Thus, the quality of traditional nuruk needs to be enhanced. The nuruk mycobiome greatly influences both fermentation process as well as palatability enhancement. Limitations of culture-dependent identification restrict an accurate analysis of fungal diversity and distribution in nuruks. 454 pyrosequencing of two traditional wheat-based nuruks, prepared at two representative temperature conditions revealed a total of 153 and 53 OTUs for nuruks A and B, respectively, from a total of 33,157 ITS sequences. Phylogenetic assignments indicated that nuruk A mycobiota was dominated by the genera Aspergillus and Mucorales, whereas nuruk B by Rhizomucor. Species-level identification indicated that Mucorales sp., Aspergillus candidus, and Aspergillus cibarius predominated in nuruk A mycoflora whereas Rhizomucor pusillus, Mucorales sp., and Thermoascus crustaceus in nuruk B. The alpha diversity indices suggest nuruk A mycobiota to be more diverse than that of nuruk B at almost all time points of fermentation. Resemblances of patterns of predominant species composition and succession between culture-dependent and -independent phylogenetic analysis creates the potential to reconstruct the nuruk mycobiome in vitro, which allows the establishment of a standard inoculum for scientific comparison. PMID:27554148

  10. In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.

    PubMed

    Kamda, Aristide Guillaume Silapeux; Ramos, Cíntia Lacerda; Fokou, Elie; Duarte, Whasley Ferreira; Mercy, Achu; Germain, Kansci; Dias, Disney Ribeiro; Schwan, Rosane Freitas

    2015-01-01

    The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations displayed the ability to ferment the cotyledons as judged by lowering the pH from 6.4 to 4.4-5 within 24h and increasing organic acids such as lactate and acetate. The population of lactic acid bacteria (LAB) and yeasts increased during fermentation. In the fermentation performed without inoculation (control), the LAB and yeast populations were lower than those in inoculated assays at the beginning, but they reached similar populations after 48 h. The Enterobacteriaceae population decreased during the fermentation, and they were not detected at 48 h in the L. plantarum UFLA CH3 and P. acidilactici UFLA BFFCX 27.1 (LP+PA) and L. plantarum UFLA CH3, P. acidilactici UFLA BFFCX 27.1, and T. delbrueckii UFLA FFT2.4 (LP+PA+TD) samples. The assays inoculated with the yeast T. delbrueckii UFLA FFT2.4 exhibited the majority of volatile compounds (13 compounds) characterized by pleasant notes. The LP+PA+TD association seemed to be appropriate to ferment C. mannii cotyledons. It was able to control the Enterobacteriaceae population, and achieved high concentrations of esters and low concentrations of aldehydes and ketones. PMID:25306300

  11. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    PubMed

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product. PMID:21710980

  12. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.

    PubMed

    Zhang, Liqiang; Wu, Chongde; Ding, Xiaofei; Zheng, Jia; Zhou, Rongqing

    2014-12-01

    In this study, characterises of the microbial community structures of three typical Chinese liquor Daqu, as well as different kinds of light flavour Daqu were investigated using nested PCR-denaturing gradient gel electrophoresis (DGGE). The results showed that microbial diversity was considerably different, and the microfloral compositions were highly variable among various Daqu. Lactic acid bacteria, which accounted for 30.95 % of all identified bacteria, were dominant in all Daqu samples, whereas Bacillus species were also predominant in the Luzhou (14.8 %) and Langjiu Daqu (18.2 %). Citrobacter and Burkholderia were first identified in light flavour Daqu. Aspergillus was the dominant moulds, and the non-Saccharomyces yeast species, Saccharomycopsis fibuligera, Wallemia sebi, Wallemia muriae, and Pichia subpelliculosa, were the dominant yeasts. Rasamsonia, Galactomyces, Geotrichum and Wallemia were first identified using nested PCR-DGGE. Cluster analysis indicated that the microbial community structures of different Daqu samples exhibited some differences. These may be ascribed to the different peak production temperatures, raw material constituents and microhabitats around the liquor enterprises. The current study provides insights into the microbial community structures of three typical Daqu samples, and may facilitate the development of starter cultures for manufacturing Chinese liquor. PMID:25193747

  13. Different substrates and starter inocula govern microbial community structures in biogas reactors.

    PubMed

    Satpathy, Preseela; Steinigeweg, Sven; Cypionka, Heribert; Engelen, Bert

    2016-06-01

    The influence of different starter inocula on the microbial communities in biogas batch reactors fed with fresh maize and maize silage as substrates was investigated. Molecular biological analysis by Denaturing Gradient Gel Electrophoresis (DGGE) of 16S rRNA gene fragments showed that each inoculum bore specific microbial communities with varying predominant phylotypes. Both, bacterial and archaeal DGGE profiles displayed three distinct communities that developed depending on the type of inoculum. Although maize and silage are similar substrates, different communities dominated the lactate-rich silage compared to lactate-free fresh maize. Cluster analysis of DGGE gels showed the communities of the same substrates to be stable with their respective inoculum. Bacteria-specific DGGE analysis revealed a rich diversity with Firmicutes being predominant. The other abundant phylotypes were Bacteroidetes and Synergistetes. Archaea-specific DGGE analysis displayed less diverse community structures, identifying members of the Methanosarcinales as the dominant methanogens present in all the three biogas digesters. In general, the source of inoculum played a significant role in shaping microbial communities. Adaptability of the inoculum to the substrates fed also influenced community compositions which further impacted the rates of biogas production. PMID:26585859

  14. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

    PubMed Central

    Palavecino Prpich, Noelia Z.; Castro, Marcela P.; Cayré, María E.; Garro, Oscar A.; Vignolo, Graciela M.

    2015-01-01

    Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages. PMID:26955636

  15. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.

    PubMed

    De Vuyst, L; Weckx, S

    2016-07-01

    Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour development of fermented dry cocoa beans. As it is carried out on farm, cocoa bean fermentation is subjected to various agricultural and operational practices and hence fermented dry cocoa beans of variable quality are obtained. Spontaneous cocoa bean fermentations carried out with care for approximate four days are characterized by a succession of particular microbial activities of three groups of micro-organisms, namely yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), which results in well-fermented fully brown cocoa beans. This has been shown through a plethora of studies, often using a multiphasic experimental approach. Selected strains of several of the prevailing microbial species have been tested in appropriate cocoa pulp simulation media to unravel their functional roles and interactions as well as in small plastic vessels containing fresh cocoa pulp-bean mass to evaluate their capacity to dominate the cocoa bean fermentation process. Various starter cultures have been proposed for successful fermentation, encompassing both cocoa-derived and cocoa nonspecific strains of (hybrid) yeasts, LAB and AAB, some of which have been implemented on farms successfully. PMID:26743883

  16. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.

    PubMed

    Liao, Xue-Yi; Guo, Li-Qiong; Ye, Zhi-Wei; Qiu, Ling-Yan; Gu, Feng-Wei; Lin, Jun-Fang

    2016-05-18

    Strains of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus brevis were identified from mango fruits by partial 16S rDNA gene sequence. Based on the ability of producing mannitol and diacetyl, Leuconostoc mesenteroides MPL18 and MPL39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (MJ). Both the autochthonous strains grew well in fermented mango juice (FMJ) and remained viable at 9.81 log cfu mL(-1) during 30 days of storage at 4°C. The content of total sugar of FMJ was lower than that of MJ, while the concentration of mannitol was higher than that of MJ, and the concentration of diacetyl was 3.29 ± 0.12 mg L(-1). Among detected organic acids including citric acid, gallic acid, lactic acid, and acetic acid, only citric acid and gallic acid were found in MJ, while all detected organic acids were found in FMJ. The concentration of lactic acid of FMJ was the highest (78.62 ± 13.66 mM) among all detected organic acids. The DPPH radical scavenging capacity of FMJ was higher than that of MJ. Total phenolic compounds were better preserved in FMJ. The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample. PMID:26176886

  17. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.

    PubMed

    Benincasa, Cinzia; Muccilli, Serena; Amenta, Margherita; Perri, Enzo; Romeo, Flora V

    2015-11-01

    In this paper, four different olive cultivars from Southern Italy, Carolea, Cassanese, Nocellara del Belice, Nocellara Messinese table olives, produced according to traditional fermentation processes, were evaluated with the aim of assessing the effect of selected starter cultures on growth of bacterial population and on olive phenols during fermentation. Only Cassanese and Nocellara del Belice inoculated samples reached a safe pH value under 4.6 after 90 days while maintaining it until the end of storage. The most representative phenols in brine samples analysed by HPLC-MS/MS were hydroxytyrosol and verbascoside. Among the analysed phenols, only hydroxytyrosol, caffeic acid and ferulic acid always increased during fermentation, while the others increased up to 90-120 days and then decreased. The Principal Component Analysis (PCA) performed on pH and phenol values highlighted three clusters of olive cultivars. Throughout the brining period, lactic acid bacteria were always present while staphylococci and coliform bacteria disappeared after 30 and 90 days, respectively. PMID:25976821

  18. Molecular discrimination of lactobacilli used as starter and probiotic cultures by amplified ribosomal DNA restriction analysis.

    PubMed

    Roy, D; Sirois, S; Vincent, D

    2001-04-01

    Lactic acid bacteria such as Lactobacillus helveticus, L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, L. acidophilus, and L. casei related taxa which are widely used as starter or probiotic cultures can be identified by amplified ribosomal DNA restriction analysis (ARDRA). The genetic discrimination of the related species belonging to these groups was first obtained by PCR amplifications by using group-specific or species-specific 16S rDNA primers. The numerical analysis of the ARDRA patterns obtained by using CfoI, HinfI, Tru9I, and ScrFI was an efficient typing tool for identification of species of the L. acidophilus and L. casei complex. ARDRA by using CfoI was a reliable method for differentiation of L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. Finally, strains ATCC 393 and ATCC 15820 exhibited unique ARDRA patterns with CfoI and Tru9I restriction enzymes as compared with the other strains of L. casei, L. paracasei, and L. rhamnosus. PMID:11178730

  19. Performance evaluation of a 250 kW switched reluctance starter generator

    SciTech Connect

    Richter, E.; Ferreira, C.

    1995-12-31

    This paper describes the system integration and performance evaluation testing of a high speed, 250 kW starter/generator [S/G] system used for starting and secondary electrical power extraction from an aircraft propulsion gas turbine. The effort described here is part of a contract sponsored by the USAF, Wright Laboratories, WPAFB. The paper describes a switched reluctance [SR] machine which is operating both as a motor and generator in a speed range of 0 to 22,224 rpm. Additionally it is one of the highest rated motor/generator systems in the SR technology. The system employs two independent channels consisting of two groups of three phase windings, two three phase inverters, and two controllers and can provide two different power output buses for independent loading. The system hardware is described briefly followed by a detailed description of the test results. These show some surprises with regards to single channel operating mode. A brief derivation and explanation of the findings is provided. The motor/generator system is planned to be part of a more electric aircraft power system.

  20. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.

    PubMed

    O'Sullivan, Daniel J; McSweeney, Paul L H; Cotter, Paul D; Giblin, Linda; Sheehan, Jeremiah J

    2016-04-01

    Nonstarter lactic acid bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be magnified due to factors that detrimentally affect the composition or activity of starter bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. The objective of this study was to determine the potential for a facultatively heterofermentative Lactobacillus (Lactobacillus casei DPC6987) isolated from a cheese plant environment to promote gas defects in the event of compromised starter activity. A Swiss-type cheese was manufactured, at pilot scale and in triplicate, containing a typical starter culture (Streptococcus thermophilus and Lactobacillus helveticus) together with propionic acid bacteria. Lactobacillus helveticus populations were omitted in certain vats to mimic starter failure. Lactobacillus casei DPC6987 was added to each experimental vat at 4 log cfu/g. Cheese compositional analysis and X-ray computed tomography revealed that the failure of starter bacteria, in this case L. helveticus, coupled with the presence of a faculatively heterofermentative Lactobacillus (L. casei) led to excessive eye formation during ripening. The availability of excess amounts of lactose, galactose, and citrate during the initial ripening stages likely provided the heterofermentative L. casei with sufficient substrates for gas formation. The accrual of these fermentable substrates was notable in cheeses lacking the L. helveticus starter population. The results of this study are commercially relevant, as they demonstrate the importance of viability of starter populations and the control of specific nonstarter lactic acid bacteria to ensure appropriate eye formation in Swiss-type cheese. PMID:26805985

  1. Synthetic strategy of nonreducing iterative polyketide synthases and the origin of the classical starter-unit effect

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Polyketide natural products are found in bacteria, fungi, and plants. They contribute disproportionately to the arsenal of clinically used agents, stimulating investigation of their biosynthetic pathways for purposes of improved production and metabolic engineering. Polyketides isolated from fungi...

  2. Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters

    PubMed Central

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Krastanov, Albert

    2014-01-01

    The ability of four Lactobacillus strains – Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) – to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter. Wheat bread with improved properties – greater loaf volume, enhanced flavour and softer and brighter crumb – was obtained from the 7% four-strain starter sourdough. The addition of sourdough in the production of wheat bread affected positively the technological and organoleptic characteristics of the final bread by inhibiting the growth of wild yeasts and mold and Bacillus spores without the addition of preservatives. The inclusion of 15% of the four-strain starter sourdough in the bread-making process led to enhanced safety and longer shelf life of the baked bread. PMID:26019534

  3. Effects of starter feeding and early weaning on GHR mRNA expression in liver and rumen of lambs from birth to 84 days of age.

    PubMed

    Wang, Fangbin; Li, Chong; Li, Fadi; Wang, Weimin; Wang, Xiaojuan; Liu, Ting; Ma, Zhiyuan; Li, Baosheng

    2016-06-01

    The growth hormone receptor (GHR) is associated with animal growth and development. To investigate such effects on GHR gene expression, a total of 102 Hu lambs were randomly allocated to one of three groups (Group 1: starter diet from 7 d of age, weaning at 56 d of age; Group 2: starter diet from 42 d of age, weaning at 56 d of age; Group 3: starter diet from 7 d of age; weaning at 28 d of age). Six lambs from each group were sacrificed every 14 d to investigate the effects of starter feeding and weaning age on GHR mRNA expression in the liver and rumen. The results revealed that GHR mRNA expression was significantly higher in the liver and rumen (p < 0.05) than in other tissues. Early starter feeding up-regulated hepatic GHR mRNA expression on days 14, 28, 42 and 56 and ruminal GHR mRNA expression on days 28, 42, 70, and 84 (p < 0.05). Early weaning up-regulated hepatic GHR mRNA expression on days 56, 70 and 84 and ruminal GHR mRNA expression on days 42, 56, 70 and 84 (p < 0.05). Dietary and weaning regimes and age affected the hepatic and ruminal GHR mRNA expression. PMID:27032032

  4. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage.

    PubMed

    Chen, Xi; Li, Jiapeng; Zhou, Tong; Li, Jinchun; Yang, Junna; Chen, Wenhua; Xiong, Youling L

    2016-11-01

    Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented dry sausages. Based on preliminary screening, Lactobacillus plantarum CMRC6 and Lactobacillus sakei CMRC15, both showing excellent nitrite-reducing capacity, were used as single-strain starter cultures. For comparison, a commercial composite starter was also tested. In CMRC6 and CMRC15-inoculated sausages, lactic acid bacteria dominated the microflora and improved the microbiological safety by suppression of Enterobacteriaceae growth. Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated. Texture profiles analysis showed inoculated sausages had more pronounced textural development during ripening. Sensory evaluation indicated CMRC6 and CMRC15-fermented sausages had comparable or more desirable organoleptic characteristics than sausage made with commercial starters. Therefore, CMRC6 and CMRC15 are promising candidates as multi-functional starter cultures for microbiological safety and residual nitrite control in gourmet Chinese dry sausage production. PMID:27395823

  5. Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter.

    PubMed

    Li, Pan; Lin, Weifeng; Liu, Xiong; Wang, Xiaowen; Luo, Lixin

    2016-01-01

    In this study, we investigated the microbiota dynamics during two industrial-scale traditional solid-state fermentation (SSF) processes of Daqu starters. Similar evolution profiles of environmental parameters, enzymatic activities, microbial amounts, and communities were observed during the medium temperature SSF (MTSSF) and low temperature SSF (LTSSF) processes. Orders of Rickettsiales and Streptophyta only dominated the initial 2 days, and Eurotiales only predominated from days 10 to 24, however, phylotypes of Enterobacteriales, Lactobacillales, Bacillales, Saccharomycetales, and Mucorales both prevailed throughout the MTSSF and LTSSF processes. Nevertheless, the pH in MTSSF process on day 5 were 5.28, while in LTSSF process (4.87) significantly lower (P < 0.05). The glucoamylase activities in MTSSF process dropped from 902.71 to 394.33 mg glucose g(-1) h(-1) on days 5 to 24, while significantly lower (P < 0.05) in LTSSF process and decreased from 512.25 to 268.69 mg glucose g(-1) h(-1). The relative abundance of Enterobacteriales and Lactobacillales in MTSSF process constituted from 10.30 to 71.73% and 2.34 to 16.68%, while in LTSSF process ranged from 3.16 to 41.06% and 8.43 to 57.39%, respectively. The relative abundance of Eurotiales in MTSSF process on days 10 to 24 decreased from 36.10 to 28.63%, while obviously higher in LTSSF process and increased from 52.00 to 72.97%. Furthermore, lower bacterial richness but higher fungal richness were displayed, markedly differences in bacterial communities but highly similarities in fungal communities were exhibited, during MTSSF process comparatively to the LTSSF process. Canonical correspondence analysis revealed microbial structure transition happened at thermophilic stages under environmental stress of moisture, pH, acidity, and pile temperature. These profound understanding might help to effectively control the traditional Daqu SSF process by adjusting relevant environmental parameters. PMID:27540378

  6. Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

    PubMed Central

    Li, Pan; Lin, Weifeng; Liu, Xiong; Wang, Xiaowen; Luo, Lixin

    2016-01-01

    In this study, we investigated the microbiota dynamics during two industrial-scale traditional solid-state fermentation (SSF) processes of Daqu starters. Similar evolution profiles of environmental parameters, enzymatic activities, microbial amounts, and communities were observed during the medium temperature SSF (MTSSF) and low temperature SSF (LTSSF) processes. Orders of Rickettsiales and Streptophyta only dominated the initial 2 days, and Eurotiales only predominated from days 10 to 24, however, phylotypes of Enterobacteriales, Lactobacillales, Bacillales, Saccharomycetales, and Mucorales both prevailed throughout the MTSSF and LTSSF processes. Nevertheless, the pH in MTSSF process on day 5 were 5.28, while in LTSSF process (4.87) significantly lower (P < 0.05). The glucoamylase activities in MTSSF process dropped from 902.71 to 394.33 mg glucose g-1 h-1 on days 5 to 24, while significantly lower (P < 0.05) in LTSSF process and decreased from 512.25 to 268.69 mg glucose g-1 h-1. The relative abundance of Enterobacteriales and Lactobacillales in MTSSF process constituted from 10.30 to 71.73% and 2.34 to 16.68%, while in LTSSF process ranged from 3.16 to 41.06% and 8.43 to 57.39%, respectively. The relative abundance of Eurotiales in MTSSF process on days 10 to 24 decreased from 36.10 to 28.63%, while obviously higher in LTSSF process and increased from 52.00 to 72.97%. Furthermore, lower bacterial richness but higher fungal richness were displayed, markedly differences in bacterial communities but highly similarities in fungal communities were exhibited, during MTSSF process comparatively to the LTSSF process. Canonical correspondence analysis revealed microbial structure transition happened at thermophilic stages under environmental stress of moisture, pH, acidity, and pile temperature. These profound understanding might help to effectively control the traditional Daqu SSF process by adjusting relevant environmental parameters. PMID:27540378

  7. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.

    PubMed

    Monteagudo-Mera, A; Caro, I; Rodríguez-Aparicio, L B; Rúa, J; Ferrero, M A; García-Armesto, M R

    2011-08-01

    The present work was aimed at characterizing 12 strains of lactic acid bacteria (LAB) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. Eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. They were identified as Enterococcus faecalis (five strains), Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides, and Lactobacillus paracasei subsp. paracasei (one strain of each species). Additionally, four strains were obtained from the American Type Culture Collection: Lactobacillus casei 393 (isolated from cheese), L. lactis subsp. lactis 11454 (origin nonspecified and a producer of nisin), and two strains isolated from human feces (L. paracasei subsp. paracasei 27092 and Lactobacillus rhamnosus 53103, antibacterial agent producer). All E. faecalis strains showed at least one virulence factor (either hemolysin or gelatinase), which emphasizes the importance of these studies in this species. Both L. lactis strains and most Lactobacillus spp. were good acidifiers in ewe's milk and cow's milk at 30°C. High β-galactosidase activity, as well as aminopeptidase activities that favor the development of desirable flavors in cheese, were detected in all Lactobacillus spp. strains. Furthermore, L. rhamnosus ATCC 53103 showed α-fucosidase activity (thought to help colonization of the intestine) and lack of α-glucosidase activity (a trait considered positive for diabetic and obese humans). This last enzymatic activity was also lacking in L. lactis ATCC 11454. L. mesenteroides was the only strain D(2)-lactic acid producer. The selection of any particular strain for probiotic or dairy cultures should be performed according to the technological and/or functional abilities needed. PMID:21819671

  8. Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese

    PubMed Central

    Fitzsimons, N. A.; Cogan, T. M.; Condon, S.; Beresford, T.

    1999-01-01

    Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates of Lactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolates were biochemically characterized as mesophilic (i.e., group II) Lactobacillus spp. Phenotypically, the isolates comprised 96.4% L. paracasei, 2.1% L. plantarum, 0.3% L. curvatus, 0.3% L. brevis, and 0.9% unidentified species. Randomly amplified polymorphic DNA (RAPD) analysis was used to rapidly identify the dominant strain groups in nine cheeses from three of the factories, and through clustering by the unweighted pair group method with arithmetic averages, an average of seven strains were found per cheese. In general, strains isolated from cheese produced at the same factory clustered together. The majority of isolates associated with premium-quality cheese grouped together and apart from clusters of strains from defective-quality cheese. No correlation was found between the isomer of lactate produced and RAPD profiles, although isolates which did not ferment ribose clustered together. The phenotypic and genotypic methods employed were validated with a selection of 31 type and reference strains of mesophilic Lactobacillus spp. commonly found in Cheddar cheese. RAPD analysis was found to be a useful and rapid method for identifying isolates to the species level. The low homology exhibited between RAPD banding profiles for cheese isolates and collection strains demonstrated the heterogeneity of the L. paracasei complex. PMID:10427029

  9. Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.

    PubMed

    Petruzzi, Leonardo; Bevilacqua, Antonio; Corbo, Maria Rosaria; Garofalo, Carmela; Baiano, Antonietta; Sinigaglia, Milena

    2014-07-01

    Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR-restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety. PMID:24988024

  10. Complete genome sequence of Lactobacillus paraplantarum L-ZS9, a probiotic starter producing class II bacteriocins.

    PubMed

    Liu, Lei; Li, Pinglan

    2016-03-20

    Lactobacillus paraplantarum L-ZS9 is a probiotic starter isolated from fermented sausage and it is a great producer of class II bacteriocins. To the best of our knowledge, this is the first complete sequenced genome of L. paraplantarum deposited in GenBank database. The size of the complete genome of L. paraplantarum L-ZS9 is 3,139,729bp. The genomic sequence revealed that this strain includes 19 genes involved in class II bacteriocins production and regulation. The information fill the gaps of the L. paraplantarum genome information and contribute to the improvement of class II bacteriocins research. PMID:26853479

  11. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage.

    PubMed

    Kargozari, Mina; Moini, Sohrab; Akhondzadeh Basti, Afshin; Emam-Djomeh, Zahra; Gandomi, Hassan; Revilla Martin, Isabel; Ghasemlou, Mehran; Carbonell-Barrachina, Angel A

    2014-05-01

    The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk. PMID:24553492

  12. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.

    PubMed

    Karahan, A G; Başyiğit Kiliç, G; Kart, A; Sanlidere Aloğlu, H; Oner, Z; Aydemir, S; Erkuş, O; Harsa, S

    2010-01-01

    In this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4 degrees C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that alpha(S)-casein and beta-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production. PMID:20059897

  13. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.

    PubMed

    Siragusa, Sonya; Di Cagno, Raffaella; Ercolini, Danilo; Minervini, Fabio; Gobbetti, Marco; De Angelis, Maria

    2009-02-01

    The structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type I propagation by using singly nine strains of Lactobacillus sanfranciscensis. Under back-slopping propagation with wheat flour type 0 F114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. As determined by randomly amplified polymorphic DNA-PCR and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only three (LS8, LS14, and LS44) starters dominated throughout 10 days of propagation. The others progressively decreased to less than 3 log CFU g(-1). Partial sequence analysis of the 16S rRNA and recA genes and PCR-denaturating gradient gel electrophoresis analysis using the rpoB gene allowed identification of Weissella confusa, Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus rossiae, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Pediococcus pentosaceus, and Lactobacillus spp. as the dominant species of the raw wheat flour. At the end of propagation, one autochthonous strain of L. sanfranciscensis was found in all the sourdoughs. Except for L. brevis, strains of the above species were variously found in the mature sourdoughs. Persistent starters were found in association with other biotypes of L. sanfranciscensis and with W. confusa or L. plantarum. Sourdoughs were characterized for acidification, quotient of fermentation, free amino acids, and community-level catabolic profiles by USING Biolog 96-well Eco microplates. In particular, catabolic profiles of sourdoughs containing persistent starters behaved similarly and were clearly differentiated from the others. The three persistent starters were further used for the production of sourdoughs and propagated by using another wheat flour whose lactic acid bacterium population in part differed from the previous one. Also, in this case all three starter strains persisted during propagation. PMID

  14. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.

    PubMed

    Saxami, Georgia; Papadopoulou, Olga S; Chorianopoulos, Nikos; Kourkoutas, Yiannis; Tassou, Chrysoula C; Galanis, Alex

    2016-01-01

    A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties. PMID:27153065

  15. Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

    PubMed Central

    Wu, Qun; Ling, Jie

    2014-01-01

    Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor. PMID:24814798

  16. Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India.

    PubMed

    Bhardwaj, Kailash N; Jain, Kavish Kumar; Kumar, Sandeep; Kuhad, Ramesh Chander

    2016-03-01

    Present article depicts microbiology of starter (Balma) used in traditional solid-state fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also highlights the importance of herbs in Balma preparation and kinetics of lactic acid and ethanol fermentation under Chhang preparation using Balma. Balma contains 214 × 10(6) cfu/g yeasts, 2.54 × 10(6) cfu/g lactic acid bacteria (LAB) and 1.4 × 10(6) cfu/g other mesophilic bacteria. ITS sequence analysis revealed a rich diversity of yeast comprising of Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Saccharomycopsis malanga in Balma. 16S rDNA sequence analysis revealed Lactobacillus pentosus and Pediococcus pentosaceus among LAB, while amylolytic Bacillus subtilis and B. aerophilus among other bacteria in Balma. Based on the results, it is speculated that herbs such as Inula cuspidata, Micromeria biflora, Origanum vulgare, Rubus sp. and Thymus linearis used earlier by Bhotiya in Balma preparation contribute as a source of yeasts, LAB and amylolytic bacilli. Study also demonstrates that Bhotiya tribe is rational in preparation of starter as they have circumvented the need of plants by using previous year Balma as inoculum and possibility of deficient quality of Balma due to weak colonization of phyllosphere and rhizosphere microbiota. Results suggest that simultaneous saccharification and lactic acid-ethanol fermentation take place in traditional cereal based Chhang fermentation system of Bhotiya. PMID:26843694

  17. Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

    PubMed

    Rodríguez-Gómez, F; Romero-Gil, V; Bautista-Gallego, J; García-García, P; Garrido-Fernández, A; Arroyo-López, F N

    2014-12-01

    This work evaluates the use of two multifunctional starters of Lactobacillus pentosus species (TOMC LAB2 and TOMC LAB4) during elaboration of Manzanilla olive fruits processed according to the Spanish-style. Data show that the use of inocula at the onset of fermentation led to a proper acidification and sugar consumption of brines compared to the spontaneous process, obtaining in a shorter period of time the maximum population for lactic acid bacteria. Both inoculated L. pentosus strains were recovered at high frequencies at the end of fermentation on the olive surface, which was corroborated by RAPD-PCR analysis. In situ observation of olive epidermis slices by scanning electron microscopy revealed a strong aggregation and adhesion between microorganisms, which reached population levels of approximately 6 and 7 log10 cfu/cm(2) for yeasts and lactic acid bacteria, respectively. Enterobacteriaceae on the olive surface were also found at the onset of fermentation (∼9 log10 cfu/cm(2)), but they declined during the process and were below the detection limit at the end of fermentation. Results obtained in this study show the advantage of using multifunctional starters with the ability to adhere to the olive epidermis because, ultimately, the fruits are the food ingested by consumers. PMID:25084674

  18. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut.

    PubMed

    Bedia, Mario; Méndez, Lorena; Bañón, Sancho

    2011-04-01

    The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12 days at 15 °C/65-85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential. PMID:21177044

  19. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

    PubMed Central

    Saxami, Georgia; Papadopoulou, Olga S.; Chorianopoulos, Nikos; Kourkoutas, Yiannis; Tassou, Chrysoula C.; Galanis, Alex

    2016-01-01

    A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties. PMID:27153065

  20. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

    PubMed

    Dimitrellou, Dimitra; Kandylis, Panagiotis; Sidira, Marianthi; Koutinas, Athanasios A; Kourkoutas, Yiannis

    2014-01-01

    The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed. PMID:24931523

  1. Microbial Ecophysiology of Whey Biomethanation: Comparison of Carbon Transformation Parameters, Species Composition, and Starter Culture Performance in Continuous Culture

    PubMed Central

    Chartrain, M.; Bhatnagar, L.; Zeikus, J. G.

    1987-01-01

    Changes in lactose concentration and feed rate altered bacterial growth and population levels in a whey-processing chemostat. The bacterial population and methane production levels increased in relation to increased lactose concentrations comparable to those in raw whey (6%) and converted over 96% of the substrate to methane, carbon dioxide, and cells. Sequential increases in the chemostat dilution rate demonstrated excellent biomethanation performance at retention times as low as 25 h. Retention times shorter than 25 h caused prevalent bacterial populations and methane production to decrease, and intermediary carbon metabolites accumulated in the following order: acetate, butyrate, propionate, lactate, ethanol, and lactose. Bacterial species dominated in the chemostat as a function of their enhanced substrate uptake and growth kinetic properties. The substrate uptake kinetic properties displayed by the mixed chemostat population were equivalent to those of individual species measured in pure culture, whereas the growth kinetic properties of species in mixed culture were better than those measured in pure culture. A designed starter culture consisting of Leuconostoc mesenteroides, Desulfovibrio vulgaris, Methanosarcina barkeri, and Methanobacterium formicicum displayed biomethanation performance, which was similar to that of a diverse adapted mixed-culture inoculum, in a continuous contact digestor system to which 10 g of dry whey per liter was added. Preserved starter cultures were developed and used as inocula for the start-up of a continuous anaerobic digestion process that was effective for biomethanation of raw whey at a retention time of 100 h. Images PMID:16347341

  2. Effect of Aqueous Extract of Telfairia occidentalis Leaf on the Performance and Haematological Indices of Starter Broilers

    PubMed Central

    P. N., Onu

    2012-01-01

    This experiment was conducted to determine the effect of aqueous extract of Telfairia occidentalis (Fluted Pumpkin) leaf on the performance and haematological indices of starter broilers. A total of 200, 8-day-old broiler chicks were randomly allotted to five (5) treatments, each with 4 replicate groups containing 10 chicks and fed with standard starter broiler diets. Telfaria occidentalis leaves extract (FPLE) was added at 0, 40, 80, 120, and 160 mL/litre of drinking water. Growth performance and haematological indices were evaluated. Results showed that there was significant (P < 0.05) difference in weight gain, feed conversion, and protein efficiency ratios of the birds among the treatments. Birds fed 80 ml FPLE/litre of water had significantly the highest weight gain and the best feed conversion and protein efficiency ratios. There was no significant (P > 0.05) variations in the feed and water intakes of the birds. Results also show no significant (P > 0.05) difference in haematological indices of birds among the treatments. The results of this study indicate that, for enhanced weight gain and feed conversion efficiency, birds should be fed 80 mL FPLE/litre of water. PMID:23738128

  3. Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

    PubMed Central

    Gatti, Monica; Trivisano, Carlo; Fabrizi, Enrico; Neviani, Erasmo; Gardini, Fausto

    2004-01-01

    Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium used extensively for manufacturing Swiss type and aged Italian cheese. In this study, the phenotypic and genotypic diversity of strains isolated from different natural dairy starter cultures used for Grana Padano, Parmigiano Reggiano, and Provolone cheeses was investigated by a classification tree technique. A data set was used that consists of 119 L. helveticus strains, each of which was studied for its physiological characters, as well as surface protein profiles and hybridization with a species-specific DNA probe. The methodology employed in this work allowed the strains to be grouped into terminal nodes without difficult and subjective interpretation. In particular, good discrimination was obtained between L. helveticus strains isolated, respectively, from Grana Padano and from Provolone natural whey starter cultures. The method used in this work allowed identification of the main characteristics that permit discrimination of biotypes. In order to understand what kind of genes could code for phenotypes of technological relevance, evidence that specific DNA sequences are present only in particular biotypes may be of great interest. PMID:14711641

  4. Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production.

    PubMed

    Benucci, Ilaria; Liburdi, Katia; Cerreti, Martina; Esti, Marco

    2016-08-01

    The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 10(7) cells/mL to 1.3 × 10(8) cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10(®) (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118(®) (Lallemand) reached the maximum pressure increase within time in both base wines. PMID:27376497

  5. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.

    PubMed

    Holko, I; Hrabě, J; Šalaková, A; Rada, V

    2013-07-01

    Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. PMID:23567124

  6. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

    PubMed

    Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

    2006-03-01

    The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures. PMID:16271787

  7. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

    PubMed

    Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H; Fernandes, Maria J; Elias, Miguel; Barreto, António S; Fraqueza, Maria J

    2016-05-01

    The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. PMID:27095684

  8. Impact of starter fertilizer on cotton growth, development, lint yield, and fiber quality production for an early planted no-till system

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Improved yield potentials occur when planting cotton (Gossypium hirsutum L.) early, but cool conditions often associated with early planting can hamper early seedling growth. Starter fertilizers could be good source of P for seedling growth under cool conditions due to reduced soil P mineralizatio...

  9. Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

    PubMed Central

    Li, Pan; Liang, Hebin; Lin, Wei-Tie; Feng, Feng

    2015-01-01

    Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, β-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters. PMID:26002897

  10. Development of a cleaner, durable and ash-less biobased firelogs from grass clippings and other agricultural derived residues with plant wax as a binder and starter

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The invention describes the development of a firelong, mini-firelog, stove pellet and fire-starter comprised of all-natural renewable resources. Besides being totally biobased, developed logs have several distinct advantages. The developed product utilizes renewable biomass as a raw material, prod...

  11. Exceptional Lexical Skills but Executive Language Deficits in School Starters and Young Adults with Turners Syndrome: Implications for X Chromosome Effects on Brain Function

    ERIC Educational Resources Information Center

    Temple, Christine M.; Shephard, Elizabeth E.

    2012-01-01

    TS school starters had enhanced receptive and expressive language on standardised assessment (CELF-P) and enhanced rhyme judgements, spoonerisms, and lexical decision, indicating enhanced phonological skills and word representations. There was marginal but consistent advantage across lexico-semantic tasks. On executive tasks, speeded naming of…

  12. INNOVATIVE TECHNOLOGY VERIFICATION REPORT "FIELD MEASUREMENT TECHNOLOGIES FOR TOTAL PETROLEUM HYDROCARBONS IN SOIL" CHEMETRICS, INC., AND AZUR ENVIRONMENTAL LTD REMEDIAID TOTAL PETROLEUM HYDROCARBON STARTER KIT

    EPA Science Inventory

    The RemediAidTm Total Petroleum Hydrocarbon Starter Kit (RemediAidTm kit) developed by CHEMetries, Inc. (CHEMetrics), and AZUR Environmental Ltd was demonstrated under the U.S. Environmental Protection Agency Superfund Innovative Technology Evaluation Program in June 2000 at the ...

  13. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.

    PubMed

    Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2015-05-01

    This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions. PMID:25583343

  14. The Critical Period for Second Language Pronunciation: Is There Such a Thing? Ten Case Studies of Late Starters who Attained a Native-like Hebrew Accent

    ERIC Educational Resources Information Center

    Abu-Rabia, Salim; Kehat, Simona

    2004-01-01

    This paper investigates the critical period hypothesis (CPH) for the acquisition of a second language sound system (phonology) in a naturalistic setting. Ten cases of successful late-starters with a native-like Hebrew pronunciation are presented in an effort to determine possible variables that may account for their exceptional accomplishment. The…

  15. Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation.

    PubMed

    Li, Pan; Liang, Hebin; Lin, Wei-Tie; Feng, Feng; Luo, Lixin

    2015-08-01

    Traditional Chinese solid-state fermented cereal starters contain highly complex microbial communities and enzymes. Very little is known, however, about the microbial dynamics related to environmental conditions, and cellulolytic communities have never been proposed to exist during cereal starter fermentation. In this study, we performed Illumina MiSeq sequencing combined with PCR-denaturing gradient gel electrophoresis to investigate microbiota, coupled with clone library construction to trace cellulolytic communities in both fermentation stages. A succession of microbial assemblages was observed during the fermentation of starters. Lactobacillales and Saccharomycetales dominated the initial stages, with a continuous decline in relative abundance. However, thermotolerant and drought-resistant Bacillales, Eurotiales, and Mucorales were considerably accelerated during the heating stages, and these organisms dominated until the end of fermentation. Enterobacteriales were consistently ubiquitous throughout the process. For the cellulolytic communities, only the genera Sanguibacter, Beutenbergia, Agrobacterium, and Erwinia dominated the initial fermentation stages. In contrast, stages at high incubation temperature induced the appearance and dominance of Bacillus, Aspergillus, and Mucor. The enzymatic dynamics of amylase and glucoamylase also showed a similar trend, with the activities clearly increased in the first 7 days and subsequently decreased until the end of fermentation. Furthermore, β-glucosidase activity continuously and significantly increased during the fermentation process. Evidently, cellulolytic potential can adapt to environmental conditions by changes in the community structure during the fermentation of starters. PMID:26002897

  16. Inclusion of tallow and soybean oil to calf starters fed to dairy calves from birth to four months of age on calf performance and digestion.

    PubMed

    Hill, T M; Bateman, H G; Aldrich, J M; Quigley, J D; Schlotterbeck, R L

    2015-07-01

    Energy demands for calves can increase during periods of heat and cold stress. One way to potentially increase energy intake is to increase the energy density of the feed with fat. Trial 1a compared a control starter with no added fat or oil (CON) to starters with 2% tallow (TAL) and 2% soybean oil (SBO). Starters were 20% crude protein (CP) and 45 to 47% starch. Male Holstein calves that were initially 3 to 5d of age were fed a 27% CP, 17% fat milk replacer at 0.66kg of dry matter daily and fully weaned by 42d of a 56-d trial. Trial 1b estimated the digestion of the diets (employed chromic oxide as an indigestible digesta flow marker) using a subset of 5 weaned calves per treatment between d 52 and 56. Trial 2 used Holstein calves initially 59 to 61d of age fed starters CON and SBO blended with 5% chopped grass hay over a 56-d trial. Trial 3 used Holstein calves initially 59 to 61d of age fed starters CON and TAL blended with 5% chopped grass hay over a 56-d trial. Treatments were compared using repeated measures (where appropriate) in a completely randomized design. In trials 1a and 1b, preplanned contrasts compared CON versus TAL and CON versus SBO. Compared with CON, calves fed SBO had reduced starter intake, average daily gain, and digestion of dry matter, organic matter, and CP before 8wk of age. Compared with CON, calves fed SBO had reduced average daily gain and change in hip width from 2 to 4 mo of age. Compared with CON, calves fed TAL had reduced average daily gain and tended to have reduced change in hip width from 2 to 4 mo of age. Calculated metabolizable energy intake was not increased in any trial by added fat or oil. Tallow and soybean oil inclusion at 2% of the starter feed was not advantageous for calf growth before 4 mo of age. PMID:25912868

  17. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.

    PubMed

    Yanachkina, Palina; McCarthy, Catherine; Guinee, Tim; Wilkinson, Martin

    2016-05-01

    Production of healthier reduced-fat and reduced-salt cheeses requires careful selection of starter bacteria, as any substantial alterations to cheese composition may prompt changes in the overall performance of starters during cheese ripening. Therefore, it is important to assess the effect of compositional alterations on the individual strain response during cheese ripening for each optimised cheese matrix. In the current study, the effect of varying fat and salt levels in Cheddar cheese on the performance of a commercial Lactococcus lactis culture preparation, containing one L. lactis subsp. lactis strain and one L. lactis subsp. cremoris strain was investigated. Compositional variations in fat or salt levels did not affect overall starter viability, yet reduction of fat by 50% significantly delayed non-starter lactic acid bacteria (NSLAB) populations at the initial ripening period. In comparison to starter viability, starter autolysis, as measured by release of intracellular lactate dehydrogenase (LDH) or post-proline dipeptidyl aminopeptidase (Pep X) into cheese juices, decreased significantly with lower salt addition levels in full-fat Cheddar. Conversely, reducing fat content of cheese resulted in a significantly higher release of intracellular Pep X, and to a lesser extent intracellular LDH, into juices over ripening. Flow cytometry (FCM) indicated that the permeabilised and dead cell sub-populations were generally lower in juices from cheeses with reduced salt content, however no significant differences were observed between different salt and fat treatments. Interestingly, fat reductions by 30 and 50% in cheeses with reduced or half added salt contents appeared to balance out the effect of salt, and enhanced cell permeabilisation, cell death, and also cell autolysis in these variants. Overall, this study has highlighted that alterations in both salt and fat levels in cheese influence certain aspects of starter performance during ripening, including

  18. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).

    PubMed

    Papadelli, Marina; Zoumpopoulou, Georgia; Georgalaki, Marina; Anastasiou, Rania; Manolopoulou, Eugenia; Lytra, Ioanna; Papadimitriou, Konstantinos; Tsakalidou, Effie

    2015-01-01

    The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of "Kalamon" cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer. PMID:26638534

  19. Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

    PubMed

    de Souza, Geany Targino; de Carvalho, Rayssa Julliane; de Sousa, Jossana Pereira; Tavares, Josean Fechine; Schaffner, Donald; de Souza, Evandro Leite; Magnani, Marciane

    2016-02-01

    This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product. PMID:26818985

  20. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

    PubMed

    Vararu, Florin; Moreno-García, Jaime; Zamfir, Cătălin-Ioan; Cotea, Valeriu V; Moreno, Juan

    2016-04-15

    Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p⩽0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis. PMID:26616963

  1. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.

    PubMed

    Zanirati, Débora Ferreira; Abatemarco, Mário; Sandes, Sávio Henrique de Cicco; Nicoli, Jacques Robert; Nunes, Álvaro Cantini; Neumann, Elisabeth

    2015-04-01

    Brazilian kefir is a homemade fermented beverage that is obtained by incubating milk or a brown sugar solution with kefir grains that contribute their different microbiological compositions. It is highly important to isolate and characterize microorganisms from Brazilian kefir grains to obtain starter cultures for the industrial production of a standardized commercial kefir. Thus, the present study aimed to isolate lactic acid bacteria from eight kefir grains that were propagated in milk or sugar solutions from five different locations in Brazil and to select Lactobacillus isolates based on desirable in vitro probiotic properties. One hundred eight isolates from both substrates were identified by amplified ribosomal DNA restriction analysis and/or 16S rRNA gene sequencing and were determined to belong to the following 11 species from the genera: Lactococcus, Leuconostoc, Lactobacillus (L.), and Oenococcus. Leuconostoc mesenteroides, Lactobacillus kefiri, and Lactobacillus kefiranofaciens were isolated only from milk grains, whereas Lactobacillus perolens, Lactobacillus parafarraginis, Lactobacillus diolivorans, and Oenococcus oeni were isolated exclusively from sugar water grains. When the microbial compositions of four kefir grains were evaluated with culture-independent analyses, L. kefiranofaciens was observed to predominant in milk grains, whereas Lactobacillus hilgardii was most abundant in sugar water kefir. Unfortunately, L. hilgardii was not isolated from any grain, although this bacteria was detected with a culture-independent methodology. Fifty-two isolated Lactobacilli were tested for gastric juice and bile salt tolerance, antagonism against pathogens, antimicrobial resistance, and surface hydrophobicity. Three Lactobacillus strains (L. kefiranofaciens 8U, L. diolivorans 1Z, and Lactobacillus casei 17U) could be classified as potential probiotics. In conclusion, several lactic acid bacteria that could be used in combination with yeasts as starter

  2. Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

    PubMed

    Zago, Miriam; Lanza, Barbara; Rossetti, Lia; Muzzalupo, Innocenzo; Carminati, Domenico; Giraffa, Giorgio

    2013-05-01

    Fermented table olives (Olea europaea L.) are largely diffused in the Mediterranean area. Olives are picked at different stages of maturity and after harvesting, processed to eliminate the characteristic bitterness caused by the presence of the oleuropein glucoside and to become suitable for human consumption. The spontaneous fermentation of table olives mainly depends on lactic acid bacteria (LAB), and in particular on Lactobacillus plantarum which plays an important role in the degradation of oleuropein. The hydrolysis of oleuropein is attributed to the β-glucosidase and esterase activities of the indigenous LAB microflora. This study investigated the potential of L. plantarum strains isolated from dairy products and olives to be used as starters for fermented table olives. Forty-nine strains were typed by RAPD-PCR and investigated for the presence of the β-glucosidase (bglH) gene. The full sequence of the bglH gene was carried out. All the 49 L. plantarum strains were also tested for phage resistance. A total of six strains were selected on the basis of genotypic polymorphism, bglH gene sequence analysis, and phage resistance profile. These strains were further characterized to assess the acidifying capability, the growth at different temperatures, the tolerance to different NaCl concentrations, and the oleuropeinolytic activity. Although further characterizations are required, especially concerning the influence on sensory properties, L. plantarum proved to have the potential to be used as a debittering and fermentative agent in starter culture for fermented table olives. PMID:23498181

  3. Direct transfer of starter substrates from type I fatty acid synthase to type III polyketide synthases in phenolic lipid synthesis.

    PubMed

    Miyanaga, Akimasa; Funa, Nobutaka; Awakawa, Takayoshi; Horinouchi, Sueharu

    2008-01-22

    Alkylresorcinols and alkylpyrones, which have a polar aromatic ring and a hydrophobic alkyl chain, are phenolic lipids found in plants, fungi, and bacteria. In the Gram-negative bacterium Azotobacter vinelandii, phenolic lipids in the membrane of dormant cysts are essential for encystment. The aromatic moieties of the phenolic lipids in A. vinelandii are synthesized by two type III polyketide synthases (PKSs), ArsB and ArsC, which are encoded by the ars operon. However, details of the synthesis of hydrophobic acyl chains, which might serve as starter substrates for the type III polyketide synthases (PKSs), were unknown. Here, we show that two type I fatty acid synthases (FASs), ArsA and ArsD, which are members of the ars operon, are responsible for the biosynthesis of C(22)-C(26) fatty acids from malonyl-CoA. In vivo and in vitro reconstitution of phenolic lipid synthesis systems with the Ars enzymes suggested that the C(22)-C(26) fatty acids produced by ArsA and ArsD remained attached to the ACP domain of ArsA and were transferred hand-to-hand to the active-site cysteine residues of ArsB and ArsC. The type III PKSs then used the fatty acids as starter substrates and carried out two or three extensions with malonyl-CoA to yield the phenolic lipids. The phenolic lipids in A. vinelandii were thus found to be synthesized solely from malonyl-CoA by the four members of the ars operon. This is the first demonstration that a type I FAS interacts directly with a type III PKS through substrate transfer. PMID:18199837

  4. Genetic diversity in the lactose operons of Lactobacillus helveticus strains and its relationship to the role of these strains as commercial starter cultures.

    PubMed

    Callanan, M J; Beresford, T P; Ross, R P

    2005-03-01

    Two novel insertion sequence elements, ISLhe1 and ISLhe15, were located upstream of the genes encoding the beta-galactosidase enzyme in Lactobacillus helveticus commercial starter strains. Strains with the IS982 family element, ISLhe1, demonstrated reduced beta-galactosidase activity compared to the L. helveticus type strain, whereas strains with the ISLhe15 element expressed beta-galactosidase in the absence of lactose. PMID:15746373

  5. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.

    PubMed

    Ortakci, Fatih; Broadbent, Jeffery R; Oberg, Craig J; McMahon, Donald J

    2015-11-01

    A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~10(4) cfu/mL. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~10(9) cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<10(2) cfu/g). As expected, Lactobacillus wasatchensis counts were 3×10(5) cfu/g in cheeses inoculated with this bacterium and below enumeration limits in the control cheese. Starter streptococci decreased over time at both storage temperatures but declined more rapidly at 12°C, especially in cheese also containing Lb. wasatchensis. Populations of fast-growing NSLAB and the slow-growing Lb. wasatchensis reached 5×10(7) and 2×10(8) cfu/g, respectively, after 16 wk of storage at 12°C. Growth of NSLAB coincided with a reduction in galactose concentration in the cheese from 0.6 to 0.1%. Levels of galactose at 6°C had similar decrease. Gas formation and textural defects were only observed in cheese with added Lb. wasatchensis ripened at 12°C. Use of S. thermophilus as starter culture resulted in galactose accumulation that Lb. wasatchensis can use to produce CO2, which contributes to late gas blowing in Cheddar-style cheeses, especially when the cheese is ripened at elevated temperature. PMID:26364109

  6. Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

    PubMed Central

    Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

    2014-01-01

    The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese. PMID:25360757

  7. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

    PubMed

    Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei

    2014-01-01

    The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese. PMID:25360757

  8. Effect of different protein sources on satiation and short-term satiety when consumed as a starter

    PubMed Central

    2011-01-01

    Background Because the source of protein may play a role in its satiating effect, we investigated the effect of different proteins on satiation and short-term satiety. Methods Two randomized single-blind cross-over studies were completed. In the first study, we investigated the effect of a preload containing 20 g of casein, whey, pea protein, egg albumin or maltodextrin vs. water control on food intake 30 min later in 32 male volunteers (25 ± 4 yrs, BMI 24 ± 0.4 kg/m2). Subjective appetite was assessed using visual analogue scales at 10 min intervals after the preload. Capillary blood glucose was measured every 30 min during 2 hrs before and after the ad libitum meal. In the second study, we compared the effect of 20 g of casein, pea protein or whey vs. water control on satiation in 32 male volunteers (25 ± 0.6 yrs, BMI 24 ± 0.5 kg/m2). The preload was consumed as a starter during an ad libitum meal and food intake was measured. The preloads in both studies were in the form of a beverage. Results In the first study, food intake was significantly lower only after casein and pea protein compared to water control (P = 0.02; 0.04 respectively). Caloric compensation was 110, 103, 62, 56 and 51% after casein, pea protein, whey, albumin and maltodextrin, respectively. Feelings of satiety were significantly higher after casein and pea protein compared to other preloads (P < 0.05). Blood glucose response to the meal was significantly lower when whey protein was consumed as a preload compared to other groups (P < 0.001). In the second study, results showed no difference between preloads on ad libitum intake. Total intake was significantly higher after caloric preloads compared to water control (P < 0.05). Conclusion Casein and pea protein showed a stronger effect on food intake compared to whey when consumed as a preload. However, consuming the protein preload as a starter of a meal decreased its impact on food intake as opposed to consuming it 30 min before the meal

  9. Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development.

    PubMed

    Jeong, Do-Won; Han, Seulhwa; Lee, Jong-Hoon

    2014-10-01

    To select starters for jeotgal, a traditional Korean high-salt-fermented seafood, the safety and technological properties of its predominant bacteria isolates, which were identified as Staphylococcus equorum, were assessed. Among the 185 S. equorum isolates from jeotgal, 126 ampicillin-sensitive strains were subjected to assessments for antibiotic susceptibility and safety hazards. Sixty-six out of the 126 S. equorum strains exhibited phenotypic resistances to at least one antibiotic, and their prevailing resistances were to penicillin G (34.1%), erythromycin (9.5%) and trimethoprim (9.5%). Twenty-four S. equorum strains expressed resistance to at least two antibiotics. The lnuA for lincomycin (four strains) and pbp for β-lactam (three strains) were amplified by PCR. α-Hemolytic activity was not detected from the 126 strains, and 87 strains presented δ-hemolytic activity. Among the 87 strains, three strains exhibited β-hemolytic activity. Thirty-seven strains formed a biofilm. A hemolysin gene homologous to that of Staphylococcus epidermidis was amplified from an S. equorum strain with β-hemolytic activity by PCR; however, no PCR product homologous to the previously known staphylococcal enterotoxin genes was amplified. Thirty-nine S. equorum strains cleared all of the tested safety hazards and were adopted for technological property assessments. Among these strains, 16 strains exhibited protease, lipase and nitrate reductase activities, and seven strains did not produce four types of biogenic amines. Five biogenic amine non-producers exhibited three enzyme activities. Most of the strains could grow on the agar with 20% NaCl, and 13 strains maintained growth at the 25% NaCl condition. S. equorum KS1039, which is the most applicable strain that covers the safety and technological requirements for jeotgal, can grow at the 25% NaCl condition. Through this research study, we reconfirmed the necessity of characterization in the functionality and safety of S. equorum

  10. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    PubMed

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. PMID:27052702

  11. A 23S rDNA-targeted polymerase chain reaction-based system for detection of Staphylococcus aureus in meat starter cultures and dairy products.

    PubMed

    Straub, J A; Hertel, C; Hammes, W P

    1999-10-01

    A polymerase chain reaction-based system for detection of Staphylococcus aureus was developed. The system consisted of the following components: (i) selective enrichment, (ii) DNA isolation, (iii) amplification of DNA with primers targeted against the 23S rRNA gene, and (iv) evaluation of the specificity of the polymerase chain reaction by Southern hybridization and nested polymerase chain reaction. The method achieved a high degree of sensitivity and unambiguity as required for the detection of contaminants in food starter preparations. The method permitted detection of Staphylococcus aureus in preparations of meat starter cultures containing Staphylococcus carnosus either alone or in combination with lactobacilli, pediococci, and/or Kocuria varians. Detection limits were sufficiently low to show within 12 h the presence of 10(0) CFU of S. aureus in starter preparations containing 10(10) CFU of S. carnosus. The system was also applied to dried skim milk and cream. For detection without selective enrichment, a protocol was developed and permitted detection of 120 CFU of S. aureus in 1 ml of cream within 6 h. With nested polymerase chain reaction, the detection limit was decreased by one order of magnitude. PMID:10528718

  12. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.

    PubMed

    Larsen, Nadja; Werner, Birgit Brøsted; Vogensen, Finn Kvist; Jespersen, Lene

    2015-03-01

    Milk acidification by DL-starter cultures [cultures containing Lactococcus lactis diacetylactis (D) and Leuconostoc (L) species] depends on the oxidation-reduction (redox) potential in milk; however, the mechanisms behind this effect are not completely clear. The objective of this study was to investigate the effect of dissolved oxygen on acidification kinetics and redox potential during milk fermentation by lactic acid bacteria (LAB). Fermentations were conducted by single strains isolated from mixed DL-starter culture, including Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Leuconostoc mesenteroides ssp. cremoris, by the DL-starter culture, and by the type strains. High and low levels of oxygen were produced by flushing milk with oxygen or nitrogen, respectively. The kinetics of milk acidification was characterized by the maximum rate and time of acidification (Vamax and Tamax), the maximum rate and time of reduction (Vrmax and Trmax), the minimum redox potential (Eh7 final), and time of reaching Eh7 final (Trfinal). Variations in kinetic parameters were observed at both the species and strain levels. Two of the Lc. lactis ssp. lactis strains were not able to lower redox potential to negative values. Kinetic parameters of the DL-starter culture were comparable with the best acidifying and reducing strains, indicating their additive effects. Acidification curves were mostly diauxic at all oxygen levels, displaying 2 maxima of acidification rate: before (aerobic maximum) and after (anaerobic maximum) oxygen depletion. The redox potential decreased concurrently with oxygen consumption and continued to decrease at slower rate until reaching the final values, indicating involvement of both oxygen and microbiological activity in the redox state of milk. Oxygen flushing had a negative effect on reduction and acidification capacity of tested LAB. Reduction was significantly delayed at high initial oxygen, exhibiting longer Trmax, Trfinal, or both

  13. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter.

    PubMed

    Zheng, Xiao-Wei; Yan, Zheng; Nout, M J Robert; Smid, Eddy J; Zwietering, Marcel H; Boekhout, Teun; Han, Jian-Shu; Han, Bei-Zhong

    2014-07-16

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal-pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the first phase of fermentation. Next, lactic acid bacteria increased in relative abundance, resulting in an increase of the acidity of Daqu. At the final stages of fermentation, Bacillus spp. and thermophilic fungi became the dominant groups, possibly due to their tolerance to low water activity and high temperature. Both culture-dependent and culture-independent analyses confirmed that Bacillus spp. were ubiquitous throughout the process. Yeast species such as Wickerhamomyces anomalus, Saccharomycopsis fibuligera and Pichia kudriavzevii were present throughout almost the entire fermentation process, but the zygomycetous fungus Lichtheimia corymbifera proliferated only during the final stages of fermentation. Canonical correspondence analysis (CCA) revealed the significance of acidity, moisture content and temperature in correlation with the composition of the microbial communities at different stages. PMID:24863368

  14. Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?

    PubMed Central

    Terzić-Vidojević, Amarela; Veljović, Katarina; Begović, Jelena; Filipić, Brankica; Popović, Dušanka; Tolinački, Maja; Miljković, Marija; Kojić, Milan; Golić, Nataša

    2015-01-01

    Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic-resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determine the diversity, technological properties, antibiotic susceptibility and virulence traits of 636 enterococci previously isolated from 55 artisan dairy products from 12 locations in the Western Balkan countries (WBC) of Serbia, Croatia and Bosnia and Herzegovina. All strains were identified both by microbiological and molecular methods. The predominant species was Enterococcus durans, followed by Enterococcus faecalis and Enterococcus faecium. Over 44% of the isolates were resistant to ciprofloxacin and erythromycin, while 26.2% of the isolates were multi-resistant to three or more antibiotics belonging to different families. 185 isolates (29.1%) were susceptible to all 13 of the antibiotics tested. The antibiotic-susceptible isolates were further tested for possible virulence genes and the production of biogenic amines. Finally, five enterococci isolates were found to be antibiotic susceptible with good technological characteristics and without virulence traits or the ability to produce biogenic amines, making them possible candidates for biotechnological application as starter cultures in the dairy industry. PMID:26441888

  15. Characterization of the CW starter plasma RF matching network for operating the SNS H⁻ ion source with lower H₂ flows.

    PubMed

    Han, B X; Stockli, M P; Kang, Y; Piller, C; Murray, S N; Pennisi, T R; Santana, M; Welton, R F

    2016-02-01

    The Spallation Neutron Source H(-) ion source is operated with a pulsed 2-MHz RF (50-60 kW) to produce the 1-ms long, ∼50 mA H(-) beams at 60 Hz. A continuous low power (∼300 W) 13.56-MHz RF plasma, which is initially ignited with a H2 pressure bump, serves as starter plasma for the pulsed high power 2-MHz RF discharges. To reduce the risk of plasma outages at lower H2 flow rates which is desired for improved performance of the following radio frequency quadrupole, the 13.56-MHz RF matching network was characterized over a broad range of its two tuning capacitors. The H-α line intensity of the 13.56-MHz RF plasma and the reflected power of the 13.56-MHz RF were mapped against the capacitor settings. Optimal tunes for the maximum H-α intensity are consistent with the optimal tunes for minimum reflected power. Low limits of the H2 flow rate not causing plasma outages were explored within the range of the map. A tune region that allows lower H2 flow rate has been identified, which differs from the optimal tune for global minimum reflected power that was mostly used in the past. PMID:26932025

  16. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.

    PubMed

    Gul, O; Mortas, M; Atalar, I; Dervisoglu, M; Kahyaoglu, T

    2015-03-01

    The microbiological and chemical characteristics as well as organic and amino acid profiles of kefir samples made from cow and buffalo milks fermented by kefir grains and starter culture were investigated during storage for 21 d at 4°C. After incubation, lactic, acetic, and citric acid concentrations showed a difference among the samples due to milk type and production methods. Storage time had little effect on the organic acid values of kefir samples. As compared with cow milk kefir, buffalo milk kefir had higher numbers of microorganisms, except lactobacilli, at the end of storage. Whereas pH and titratable acidity exhibited similar changes during storage in all kefir samples, ethanol levels were significantly increased in buffalo milk kefir samples. Glutamic acid was the major amino acid at all sampling times for all samples. Tyrosine, serine, histidine, alanine, methionine, and lysine concentrations were determined to be different in all samples depending on milk type. In general, due to the higher microbial population (especially yeast), kefir made from buffalo milk may be preferred. PMID:25582588

  17. Evaluation of geotechnical monitoring data from the ESF North Ramp Starter Tunnel, April 1994 to June 1995. Revision 1

    SciTech Connect

    1995-11-01

    This report presents the results of instrumentation measurements and observations made during construction of the North Ramp Starter Tunnel (NRST) of the Exploratory Studies Facility (ESF). The information in this report was developed as part of the Design Verification Study, Section 8.3.1.15.1.8 of the Yucca Mountain Site Characterization Plan (DOE 1988). The ESF is being constructed by the US Department of Energy (DOE) to evaluate the feasibility of locating a potential high-level nuclear waste repository on lands within and adjacent to the Nevada Test Site (NTS), Nye County, Nevada. The Design Verification Studies are performed to collect information during construction of the ESF that will be useful for design and construction of the potential repository. Four experiments make up the Design Verification Study: Evaluation of Mining Methods, Monitoring Drift Stability, Monitoring of Ground Support Systems, and The Air Quality and Ventilation Experiment. This report describes Sandia National Laboratories` (SNL) efforts in the first three of these experiments in the NRST.

  18. Antiviral Potential of Selected Starter Cultures, Bacteriocins and D,L-Lactic Acid.

    PubMed

    Lange-Starke, Anett; Petereit, A; Truyen, U; Braun, P G; Fehlhaber, K; Albert, T

    2014-03-01

    The antiviral potential of selected bacteria species [lactic acid bacteria (LAB) and micrococcaceae] was examined. By this, the effect of their cell-free supernatants as well as of certain species-related metabolites (sakacin A, nisin, and lactic acid) was investigated on different viruses after exposure at 24 °C for 3 days. Viruses were incubated with supernatants and metabolites in a dilution ratio of 1:10. Data for antiviral effects towards murine norovirus S99 (MNV), influenza A virus A/WSN/33 (H1N1), Newcastle disease virus Montana (NDV) and feline herpesvirus KS 285 (FHV) were generated in vitro simulating pH and temperature conditions according to raw sausage fermentations. Investigations showed no antiviral effect of sakacin A and nisin on MNV, H1N1, FHV and NDV. Furthermore, the antiviral potential of D,L-lactic acid was determined for MNV and H1N1. At raw sausage-related pH values (5.0-6.2) it could be shown that the virus titre for MNV and H1N1 was reduced by a maximum of 3.25 log and 2.5 log units, respectively. In addition, 29 culture supernatants of different bacteria species, mainly LAB and staphylococci, were tested for their antiviral activity against MNV. Only the cell-free supernatant of a Lb. curvatus strain showed a higher virus titre reduction of MNV by 1.25 log units compared to the control. Further studies on the characterisation of this cell-free supernatant were carried out, however, the antiviral substance could not be identified so far. PMID:24297091

  19. Effects of feed access after hatch and inclusion of fish oil and medium chain fatty acids in a pre-starter diet on broiler chicken growth performance and humoral immunity.

    PubMed

    Lamot, D M; van der Klein, S A S; van de Linde, I B; Wijtten, P J A; Kemp, B; van den Brand, H; Lammers, A

    2016-09-01

    Delayed feed and water access is known to impair growth performance of day old broiler chickens. Although effects of feed access on growth performance and immune function of broilers have been examined before, effects of dietary composition and its potential interaction with feed access are hardly investigated. This experiment aimed to determine whether moment of first feed and water access after hatch and pre-starter composition (0 to 7 days) affect growth rate and humoral immune function in broiler chickens. Direct fed chickens received feed and water directly after placement in the grow-out facility, whilst delayed fed chickens only after 48 h. Direct and delayed fed chickens received a control pre-starter diet, or a diet containing medium chain fatty acids (MCFA) or fish oil. At 21 days, chickens were immunized by injection of sheep red blood cells. The mortality rate depended on an interaction between feed access and pre-starter composition (P=0.014). Chickens with direct feed access fed the control pre-starter diet had a higher risk for mortality than chickens with delayed feed access fed the control pre-starter diet (16.4% v. 4.2%) whereas the other treatment groups were in-between. BW gain and feed intake till 25 days in direct fed chickens were higher compared with delayed fed chickens, whilst gain to feed ratio was lower. Within the direct fed chickens, the control pre-starter diet resulted in the highest BW at 28 days and the MCFA pre-starter diet the lowest (Δ=2.4%), whereas this was opposite for delayed fed chickens (Δ=3.0%; P=0.033). Provision of MCFA resulted in a 4.6% higher BW gain and a higher gain to feed ratio compared with other pre-starter diets, but only during the period it was provided (2 to 7 days). Minor treatment effects were found for humoral immune response by measuring immunoglobulins, agglutination titers, interferon gamma (IFN- γ ), and complement activity. Concluding, current inclusion levels of fish oil (5 g/kg) and MCFA (30 g

  20. Effect of supplemental dietary leucine and immune system stimulation on whole-body nitrogen utilization in starter pigs.

    PubMed

    Rudar, M; Zhu, C L; de Lange, C F M

    2016-06-01

    The increase in circulating pro-inflammatory cytokines following an immune challenge (e.g., with bacterial lipopolysaccharide [LPS]) causes a disruption in normal AA metabolism and increases visceral protein synthesis at the expense of muscle protein synthesis. The objective of this study was to determine the effect of supplemental dietary Leu on the dynamics of whole body nitrogen (N) retention in starter pigs before and after immune system stimulation (ISS) induced by LPS. A total of 28 starter pigs (14.46 ± 0.73 kg BW) were assigned to isoenergetic and isonitrogenous diets formulated to supply essential AA 10% above estimated requirements for maximum whole-body protein deposition (PD) and to contain increasing amounts of Leu: CON (1.36% SID Leu); LEU-M (2.04% SID Leu); and LEU-H (2.72% SID Leu). Pigs were housed in metabolic crates, scale-fed every 4 h based on BW, and adjusted to dietary treatments for 5 d. The 108-h N-balance experiment was divided into two periods: prechallenge (before LPS challenge; six 12-h collections) and challenge (after LPS challenge; three 12-h collections) periods. In both periods, blood was collected to determine plasma AA and urea N concentrations. At the start of the challenge period, one-half of the pigs fed CON and all pigs fed LEU-M and LEU-H were challenged with LPS (ISS+; 30 µg/kg injected intramuscularly); the remaining pigs fed CON were injected with saline (ISS-). Whole-body N retention was determined during subsequent 12-h collections. Plasma free Leu concentration increased linearly with increasing Leu content in the diet before LPS was administered (CON, 124 µmol/L; LEU-M, 185 µmol/L; LEU-H, 227 µmol/L; < 0.01). During the prechallenge period, N retention was lower in pigs fed LEU-M ( < 0.01) and there was no difference between pigs fed CON and LEU-H (7.91, 7.18, and 7.71 g/12 h for CON, LEU-M, and LEU-H, respectively). During the challenge period, N retention in pigs fed CON was higher in ISS- than ISS+ (5.37 vs. 3

  1. Divergent selection for shape of growth curve in Japanese quail. 5. Growth pattern and low protein level in starter diet.

    PubMed

    Hyankova, L; Knizetova, H

    2009-07-01

    1. The effect of crude protein (CP) concentration in starter diet (259 or 216 g CP and 11.7 MJ ME/kg, fed from 0 to 21 d of age) on postnatal growth pattern (from hatching to 70 d of age) was analysed in Japanese quail lines divergently selected for high (HG) and low (LG) relative gain of body weight (BW) between 11 and 28 d of age, and constant BW at 49 d of age. 2. Males and females of both lines fed on the low CP diet showed a transient BW retardation between 7 and 28 d of age, and 7 and 35 d of age, respectively, when compared with their counterparts receiving the standard CP diet. 3. Although the negative effect of low CP concentration on growth rate was observed in both lines, a lower tolerance of young HG vs. LG quail to the reduction of CP level in food was evident from their (i) stronger BW retardation at 14 d of age (16 vs. 7%), (ii) more delayed onset of compensatory growth (21 vs. 7 d of age) and (iii) greater prolongation of the acceleration growth phase (3 vs. 1 d of age) following insufficient dietary CP. 4. The line differences in early growth rate were accompanied by significant differences in food intake. The LG line consumed more food than the HG line on both CP diets and consumption was not influenced by food quality. In contrast, HG quail reduced food intake with the decrease of dietary CP concentration. On both CP diets, this was associated with a higher body fatness of LG vs. HG quail. 5. The protein-deficient food could thus represent an important factor contributing to the selection advantage of developmentally accelerated genotypes during the selection for high BW in young age categories. PMID:19735014

  2. Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations

    PubMed Central

    Ruiz-Barba, J. L.; Cathcart, D. P.; Warner, P. J.; Jiménez-Díaz, R.

    1994-01-01

    Bacteriocin-producing Lactobacillus plantarum LPCO10 and its non-bacteriocin-producing, bacteriocinimmune derivative, L. plantarum 55-1, were evaluated separately for growth and persistence in natural Spanish-style green olive fermentations. Both strains were genetically marked and selectively enumerated using antibiotic-containing media. Plasmid profile and bacteriocin production (bac+) were used as additional markers. When olive brines were inoculated at 105 CFU/ml, the parent strain, LPCO10, proliferated to dominate the epiphytic microflora, sharing high population levels with other spontaneously occurring lactobacilli and persisting throughout the fermentation (12 weeks). In contrast, the derivative strain could not be isolated after 7 weeks. Stability of both plasmid profile and bac+ (LPCO10 strain) or bac- (55-1 strain) phenotype was shown by L. plantarum LPCO10 and L. plantarum 55-1 isolated throughout the fermentation. Bacteriocin activity could be found in the L. plantarum LPCO10-inoculated brines only after ammonium sulfate precipitation and concentration (20 times) of the final brine. Spontaneously occurring lactobacilli and lactic coccus populations, which were isolated from each of the fermenting brines studied during this investigation, were shown to be sensitive to the bacteriocins produced by L. plantarum LPCO10 when tested by the drop diffusion test. The declines in both pH and glucose levels throughout the fermentative process were similar in L. plantarum LPCO10- and in L. plantarum 55-1-inoculated brines and were comparable to the declines in the uninoculated brines. However, the final concentration of lactic acid in L. plantarum LPCO10-inoculated brines was higher than in the L. plantarum 55-1-inoculated brines and uninoculated brines. These results indicated that L. plantarum LPCO10 may be useful as a starter culture to control the lactic acid fermentation of Spanish-style green olives. PMID:16349291

  3. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.

    PubMed

    Crafack, Michael; Mikkelsen, Morten B; Saerens, Sofie; Knudsen, Morten; Blennow, Andreas; Lowor, Samuel; Takrama, Jemmy; Swiegers, Jan H; Petersen, Gert B; Heimdal, Hanne; Nielsen, Dennis S

    2013-10-01

    The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were collected at 12-24 hour intervals during 120 h of fermentation. Yeast isolates were grouped by (GTG)5-based rep-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene and the actin gene. Pulsed Field Gel Electrophoresis (PFGE) was conducted on isolates belonging to the species P. kluyveri and K. marxianus to verify strain level identity with the inoculated strains. Furthermore, Denaturing Gradient Gel Electrophoresis (DGGE) was performed to follow yeast and bacterial dynamics over time including the presence of the bacterial inoculum consisting of Lactobacillus fermentum and Acetobacter pasteurianus. Yeast cell counts peaked after 12 h of fermentation with the predominant species being identified as Hanseniaspora opuntiae and Hanseniaspora thailandica. P. kluyveri and K. marxianus were found to compose 9.3% and 13.5% of the yeast population, respectively, after 12 h of fermentation whilst PFGE showed that ~88% of all P. kluyveri isolates and 100% of all K. marxianus isolates were identical to the inoculated strains. Despite never being the dominant yeast species at any stage of fermentation, the un-conched chocolates produced from the two inoculated fermentations were judged by sensory analysis to differ in flavour profile compared to the spontaneously fermented control. This could indicate that yeasts have a greater impact on the sensory qualities of cocoa than previously assumed. PMID:23866910

  4. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.

    PubMed

    Grounta, Athena; Doulgeraki, Agapi I; Nychas, George-John E; Panagou, Efstathios Z

    2016-06-01

    The potential of biofilm formation of multifunctional starters Lactobacillus pentosus B281 and Pichia membranifaciens M3A during inoculated fermentation of Conservolea natural black olives according to Greek-style processing was investigated. Olives were directly brined in 8% (w/v) NaCl following three fermentation procedures namely, i) spontaneous fermentation, ii) inoculated fermentation with L. pentosus B281, and iii) co-inoculated fermentation with L. pentosus B281 and P. membranifaciens M3A. Lactic acid bacteria (LAB) and yeasts were monitored on olives by plate counting for a period of 153 days, whereas the survival of the inoculated strains was confirmed by Pulsed Field Gel Electrophoresis (PFGE) and Restriction Fragment Length Polymorphism (RFLP) analysis. Inoculated fermentation with L. pentosus B281 with/without the presence of the yeast resulted in higher acidification of the brine compared to the spontaneous process where no indigenous LAB could be enumerated. The population of LAB on olives ranged between 5.5 and 6.5 log CFU/g and it was maintained at higher levels compared to yeasts (3.5-4.5 log CFU/g) throughout the process. PFGE analysis revealed that L. pentosus B281 could successfully colonize the surface of black olives presenting high recovery rate (100%) at the end of fermentation in contrast to P. membranifaciens M3A that was successfully recovered (42%) only after 72 days of the process. The obtained results provide interesting perspectives for the production of natural black olives with functional properties. PMID:26919816

  5. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

    PubMed

    Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

    2014-04-01

    The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. PMID:24290645

  6. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

    PubMed

    Søndergaard, Lise; Ryssel, Mia; Svendsen, Carina; Høier, Erik; Andersen, Ulf; Hammershøj, Marianne; Møller, Jean R; Arneborg, Nils; Jespersen, Lene

    2015-11-20

    Reduction of sodium chloride (NaCl) in cheese manufacturing is a challenge for the dairy industry. NaCl has a profound role on microbial development influencing cheese sensory and technological properties. The purpose of this work was to investigate how proliferation, distribution and autolysis of two commercial DL-starter cultures (C1 and C2) used in the production of Danish semi-hard Samsoe cheeses were affected by reduced NaCl levels. Cheeses containing <0.3% (unsalted), 2.3% (reduced-salt) and 3.4% (normal-salted) (w/v) NaCl in moisture were produced and analyzed during 12 weeks of ripening. Lactic acid bacteria (LAB), distribution of bacteria as single cells or microcolonies, their viability in the cheeses and cell autolysis were monitored during ripening, as well as the impact of NaCl content and autolysis on the formation of free amino acids (FAA). Reduction of NaCl resulted in higher LAB counts at the early stages of ripening, with differences between the two DL-starter cultures. The unsalted cheeses produced with C1 had retained a significantly higher number of the initial LAB counts (cfu/g) after 1 and 2 weeks of ripening (i.e. 58% and 71%), compared to the normal-salted cheeses (i.e. 22% and 21%), whereas no significant difference was found between the reduced-salt (i.e. 31% and 35%) and normal-salted cheeses. At the later stages of ripening (i.e. 7 and 11 weeks) NaCl had no significant influence. For cheeses produced with C2, a significant influence of NaCl was only found in cheeses ripened for 7 weeks, where the unsalted and reduced-salt cheeses had retained a significantly higher number of the initial LAB counts (cfu/g) (i.e. 39% and 38%), compared to the normal-salted cheeses (i.e. 21%). In the Samsoe cheeses, bacteria were organized as single cells, in groups of 2-3 cells or in groups of ≥4 cells. During ripening the decrease in the number of viable bacteria was mainly due to a reduction in the number of viable bacteria organized in groups of ≥4

  7. Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures▿

    PubMed Central

    Villani, Francesco; Casaburi, Annalisa; Pennacchia, Carmela; Filosa, Luisa; Russo, Federica; Ercolini, Danilo

    2007-01-01

    The microbial ecology of “soppressata of Vallo di Diano,” a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation. PMID:17616625

  8. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.

    PubMed

    Tataridou, M; Kotzekidou, P

    2015-09-01

    The effect of an autochthonous starter culture developed by oleuropeinolytic strains belonging to the Lactobacillus plantarum group on the physicochemical and microbiological characteristics and the biophenol content of table olives fermented under reduced salt conditions was studied. Black (cv. Kalamata) and green (cv. Chalkidikis) olives were fermented in two different kinds of brine (Brine A containing 2.3% NaCl, 32.3mM Ca-acetate and 33.9mM Ca-lactate and Brine B containing 4% NaCl, pH5.0 in both brines). The sensory attributes of olives fermented by oleuropeinolytic starter culture assessed by a trained panel did not differ significantly compared with industrial processing. It is possible to carry out significant changes in table olive processing applying a completely microbiological procedure using oleuropeinolytic strains of the L. plantarum group as both the debittering and the fermentation agent in order to achieve improved sensorial and nutritional characteristics of the final product. Table olives processed by the suggested methodology may constitute a good source of biophenols in the diet, especially hydroxytyrosol and tyrosol. The inactivation potential of Escherichia coli O157 EDL-932 and Listeria monocytogenes Scott A in olives fermented by oleuropeinolytic starter culture was evaluated. The population of each pathogen in olive homogenates of both cultivars is inactivated by more than 6logCFU/ml in less than 24h. When whole fermented olives were submerged in peptone/saline (containing 6.7logCFU/ml of the relevant bacterial pathogen) for 30min followed by rinsing in distilled water, the population of viable foodborne pathogens dropped more than 4 logs in olive pulp. During subsequent storage at 22 or 4°C the population of L. monocytogenes Scott A was further eliminated under the detection limit in both olive cultivars whereas the population of E. coli O157 EDL-932 could be detected in olives stored in peptone/saline at 22°C for 7days. The inhibitory

  9. Application of the extracellular alpha-amylase gene from Streptococcus bovis 148 to construction of a secretion vector for yogurt starter strains.

    PubMed

    Satoh, E; Ito, Y; Sasaki, Y; Sasaki, T

    1997-11-01

    Streptococcus thermophilus ATCC 19258, Lactobacillus delbrueckii subsp. bulgaricus T-11, and Lactococcus lactis subsp. lactis IL1403 were transformed with the alpha-amylase gene (amyA) from Streptococcus bovis 148 by using a wide host-range vector, and all the transformants secreted the alpha-amylase successfully. Since the promoter and the secretion signal of the amyA gene were functional in these strains, we constructed a secretion vector using the expression elements of amyA. Trials to secrete foreign enzymes in yogurt starter strains were performed using this novel secretion vector. PMID:9361445

  10. Application of the extracellular alpha-amylase gene from Streptococcus bovis 148 to construction of a secretion vector for yogurt starter strains.

    PubMed Central

    Satoh, E; Ito, Y; Sasaki, Y; Sasaki, T

    1997-01-01

    Streptococcus thermophilus ATCC 19258, Lactobacillus delbrueckii subsp. bulgaricus T-11, and Lactococcus lactis subsp. lactis IL1403 were transformed with the alpha-amylase gene (amyA) from Streptococcus bovis 148 by using a wide host-range vector, and all the transformants secreted the alpha-amylase successfully. Since the promoter and the secretion signal of the amyA gene were functional in these strains, we constructed a secretion vector using the expression elements of amyA. Trials to secrete foreign enzymes in yogurt starter strains were performed using this novel secretion vector. PMID:9361445

  11. Addition of formic acid or starter cultures to liquid feed. Effect on pH, microflora composition, organic acid concentration and ammonia concentration.

    PubMed

    Canibe, N; Miquel, N; Miettinen, H; Jensen, B B

    2001-01-01

    Some of the charateristics of good quality fermented liquid feed (FLF) are low pH, high numbers of lactic acid bacteria, and low numbers of enterobacteria. In order to test strategies to avoid a proliferation of enterobacteria during the initial phase of FLF elaboration, two in vitro studies were carried out. Addition of various doses of formic acid or two different starter cultures were tested. Adding 0.1% formic acid or L. plantarum VTT E-78076 to the liquid feed seemed to be addecuate ways of inhibiting the growth of enterobacteria, without depleting the growth of lactic acid bacteria. PMID:15954629

  12. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.

    PubMed

    de Carvalho, Rayssa Julliane; de Souza, Geanny Targino; Honório, Vanessa Gonçalves; de Sousa, Jossana Pereira; da Conceição, Maria Lúcia; Maganani, Marciane; de Souza, Evandro Leite

    2015-12-01

    In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently associated with fresh or low-ripened cheeses (e.g., Brazilian coalho cheese), and on a starter co-culture comprising Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris, which are commonly used for the production of different cheeses. To measure these effects, we determined the minimum inhibitory concentration (MIC) and assessed bacterial cell viability over time in (coalho) cheese-based broth and in a semi-solid (coalho) cheese model at 10 °C. The MIC for TVEO was 2.5 μL/mL against S. aureus and L. monocytogenes, while the MIC was 1.25 μL/mL against the starter co-culture. The TVEO (5 and 2.5 μL/mL) sharply reduced the viable counts of all assayed bacteria in cheese broth over 24 h; although, at 5 μL/mL, TVEO more severely affected the viability of the starter co-culture compared with pathogenic bacteria. The addition of 1.25 μL/g of TVEO in the semi-solid cheese model did not reduce the viable counts of all assayed bacteria. At 2.5 μL/g, TVEO slightly decreased the viable counts of S. aureus, L. monocytogenes and Lactococcus spp. in the semi-solid cheese model over 72 h. The final counts of Lactococcus spp. in a semi-solid cheese model containing 2.5 μL/mL TVEO were lower than those of pathogenic bacteria under the same conditions. These results suggest that the doses of TVEO used to control pathogenic bacteria in fermented dairy products, especially in low-ripened cheeses, should be cautiously considered for potential negative effects on the growth and survival of starter cultures. PMID:26338117

  13. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese.

    PubMed

    Østergaard, Nina Bjerre; Eklöw, Annelie; Dalgaard, Paw

    2014-10-01

    Four mathematical models were developed and validated for simultaneous growth of mesophilic lactic acid bacteria from added cultures and Listeria monocytogenes, during chilled storage of cottage cheese with fresh- or cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic- and sorbic acid and the interaction between these environmental factors. Growth models were developed by combining new and existing cardinal parameter values. Subsequently, the reference growth rate parameters (μref at 25°C) were fitted to a total of 52 growth rates from cottage cheese to improve model performance. The inhibiting effect of mesophilic lactic acid bacteria from added cultures on growth of L. monocytogenes was efficiently modelled using the Jameson approach. The new models appropriately predicted the maximum population density of L. monocytogenes in cottage cheese. The developed models were successfully validated by using 25 growth rates for L. monocytogenes, 17 growth rates for lactic acid bacteria and a total of 26 growth curves for simultaneous growth of L. monocytogenes and lactic acid bacteria in cottage cheese. These data were used in combination with bias- and accuracy factors and with the concept of acceptable simulation zone. Evaluation of predicted growth rates of L. monocytogenes in cottage cheese with fresh- or cultured cream dressing resulted in bias-factors (Bf) of 1.07-1.10 with corresponding accuracy factor (Af) values of 1.11 to 1.22. Lactic acid bacteria from added starter culture were on average predicted to grow 16% faster than observed (Bf of 1.16 and Af of 1.32) and growth of the diacetyl producing aroma culture was on average predicted 9% slower than observed (Bf of 0.91 and Af of 1.17). The acceptable simulation zone method showed the new models to successfully predict maximum population density of L. monocytogenes when growing together with lactic acid bacteria in cottage cheese. 11 of 13 simulations of L

  14. Effect of L- or DL-methionine Supplementation on Nitrogen Retention, Serum Amino Acid Concentrations and Blood Metabolites Profile in Starter Pigs.

    PubMed

    Tian, Q Y; Zeng, Z K; Zhang, Y X; Long, S F; Piao, X S

    2016-05-01

    The objective of the current study was to evaluate the effect of supplementation of either L-methionine (L-Met) or DL-methionine (DL-Met) to diets of starter pigs on nitrogen (N) balance, metabolism, and serum amino acid profile. Eighteen crossbred (Duroc×Landrace×Yorkshire) barrows weighing 15.45±0.88 kg were randomly allotted to 1 of 3 diets with 6 pigs per treatment. The diets included a basal diet (Met-deficient diet) containing 0.24% standardized ileal digestibility Met with all other essential nutrients meeting the pig's requirements. The other two diets were produced by supplementing the basal diet with 0.12% DL-Met or L-Met. The experiment lasted for 18 days, consisting of a 13-day adaptation period to the diets followed by a 5-day experimental period. Pigs were fed ad libitum and free access to water throughout the experiment. Results showed that the supplementation of either L-Met or DL-Met improved N retention, and serum methionine concentration, and decreased N excretion compared with basal diet (p<0.01). The N retention of pigs fed diets supplemented with the same inclusion levels of DL-Met or L-Met were not different (p>0.05). In conclusion, on equimolar basis DL-Met and L-Met are equally bioavailable as Met sources for starter pigs. PMID:26954214

  15. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.

    PubMed

    Magrinyà, Núria; Bou, Ricard; Rius, Núria; Codony, Rafael; Guardiola, Francesc

    2016-04-01

    This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use ofStaphylococcus carnosustogether with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence ofS. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and withoutS. carnosusresulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed. PMID:25990636

  16. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

    PubMed

    Marongiu, Antonella; Zara, Giacomo; Legras, Jean-Luc; Del Caro, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

    2015-01-01

    The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production. PMID:25387611

  17. Effect of L- or DL-methionine Supplementation on Nitrogen Retention, Serum Amino Acid Concentrations and Blood Metabolites Profile in Starter Pigs

    PubMed Central

    Tian, Q. Y.; Zeng, Z. K.; Zhang, Y. X.; Long, S. F.; Piao, X. S.

    2016-01-01

    The objective of the current study was to evaluate the effect of supplementation of either L-methionine (L-Met) or DL-methionine (DL-Met) to diets of starter pigs on nitrogen (N) balance, metabolism, and serum amino acid profile. Eighteen crossbred (Duroc×Landrace×Yorkshire) barrows weighing 15.45±0.88 kg were randomly allotted to 1 of 3 diets with 6 pigs per treatment. The diets included a basal diet (Met-deficient diet) containing 0.24% standardized ileal digestibility Met with all other essential nutrients meeting the pig’s requirements. The other two diets were produced by supplementing the basal diet with 0.12% DL-Met or L-Met. The experiment lasted for 18 days, consisting of a 13-day adaptation period to the diets followed by a 5-day experimental period. Pigs were fed ad libitum and free access to water throughout the experiment. Results showed that the supplementation of either L-Met or DL-Met improved N retention, and serum methionine concentration, and decreased N excretion compared with basal diet (p<0.01). The N retention of pigs fed diets supplemented with the same inclusion levels of DL-Met or L-Met were not different (p>0.05). In conclusion, on equimolar basis DL-Met and L-Met are equally bioavailable as Met sources for starter pigs. PMID:26954214

  18. Validation of a calf-side β-hydroxybutyrate test and its utility for estimation of starter intake in dairy calves around weaning.

    PubMed

    Deelen, S M; Leslie, K E; Steele, M A; Eckert, E; Brown, H E; DeVries, T J

    2016-09-01

    Recent research suggests that circulating β-hydroxybutyrate (BHB) levels may be a meaningful indicator of grain intake and rumen development in pre-ruminant calves. As such, BHB levels may be a surrogate measure of rumen function to contribute to minimal weaning stress during the transition from liquid to solid feed. The primary objective of this study was to determine the optimal cut-point of circulating BHB levels that would be predictive of sufficient grain intake and rumen development for a successful transition from liquid to solid feed at the time of weaning. An additional objective was to validate the Precision Xtra (Abbott Diabetes Care, Abingdon, UK) calf-side test for determination of BHB in whole blood in calves around weaning, as compared with the gold standard laboratory method. A total of 20 Holstein female calves were randomly assigned at birth to be weaned at 6 wk (n=10) or 8 wk (n=10) of age. Milk replacer (mixed at 150 g/L) was offered at 1.2kg/calf per d in 2 meals until a 1-wk step down, when milk meals were reduced by 50% 1 wk before weaning. Daily measurements included the intakes of starter grain, chopped straw, and water. Weekly measurements included body weight and blood BHB, until 70 d of life. To assess digestive tract development, rumen fluid samples were taken before and after weaning (d 35, 49, and 63) and analyzed for ruminal short-chain fatty acids. Whole blood was collected by jugular venipuncture, and BHB was determined by the Precision Xtra test at calf-side. In addition, serum was separated from a clotted sample, frozen, and stored until laboratory analysis was performed. Laboratory BHB results were correlated with both the Precision Xtra test (r=0.95) and starter intake over 1 d (r=0.89), a 3-d average (r=0.90), and a 7-d average (r=0.90). Additionally, laboratory BHB results were associated with total ruminal volatile fatty acids (r=0.82), ruminal butyrate (r=0.77), and body weight (r=0.69). A receiver operating characteristic

  19. DC arc weld starter

    DOEpatents

    Campiotti, Richard H.; Hopwood, James E.

    1990-01-01

    A system for starting an arc for welding uses three DC power supplies, a high voltage supply for initiating the arc, an intermediate voltage supply for sustaining the arc, and a low voltage welding supply directly connected across the gap after the high voltage supply is disconnected.

  20. The ESL Starter Kit.

    ERIC Educational Resources Information Center

    Virginia Commonwealth Univ., Richmond. Virginia Adult Education and Literacy Resource Center.

    The kit is intended for teachers beginning to teach English as a Second Language (ESL). The first part offers some ideas for testing, registering, and placing students according to their needs and goals. A sample registration form, placement test, list of commercially-available tests, and sample needs assessments are included here. The second…

  1. Concerning Units.

    ERIC Educational Resources Information Center

    Wadlinger, Robert L.

    1983-01-01

    SI units come in two distinct types: fundamental (kilogram, meter) and descriptive (atom, molecule). Proper/improper uses of atom/molecule from historical cases are presented followed by a re-introduction of a light "wave (cycle)" unit and the clearly defined photon model which is deduced. Also examines omission of the fundamental unit "radon."…

  2. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.

    PubMed

    Castro, R D; Oliveira, L G; Sant'Anna, F M; Luiz, L M P; Sandes, S H C; Silva, C I F; Silva, A M; Nunes, A C; Penna, C F A M; Souza, M R

    2016-08-01

    Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research. PMID:27289151

  3. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods.

    PubMed

    Li, Zhijian; Li, Haifeng; Bian, Ke

    2016-10-01

    In this study, the microbial composition of two types of Jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (PCR-DGGE) methods. The numbers of the cultivable bacteria on MRS at 30°C and yeast on YPD at 28°C in the maize flour Jiaozi (MFJ) were 9.21±0.16 Log CFU/g and 9.18±0.05 Log CFU/g, respectively, which were higher than that in the rice flour Jiaozi (RFJ) (P<0.05). A total of 140 bacteria and 124 yeasts were isolated and identified on the basis of the sequences of their 16S rRNA gene and ITS region. The culture-dependent method showed that Acetobacter tropicalis and Enterococcus durans were the predominant bacteria strains in MFJ, and accounted for 45.7% and 25.7% of the bacteria, and Lactobacillus plantarum and Pediococcus pentosaceus represented 12.8% and 8.6%. In the RFJ sample, the most prominent isolate was P. pentosaceus (38.6%), followed by L. plantarum (24.3%), A. tropicalis (22.8%), and E. durans (5.7%). P. pentosaceus and L. plantarum were also detected in both starters by PCR-DGGE, while some bacteria species such as A. tropicalis and E. durans, recovered as pure cultures, were not detected by direct PCR-DGGE. On the other hand, Lactobacillus brevis, Weissella sp. and Lactobacillus alimentarius detected by PCR-DGGE were not recovered in any of the media and conditions used. In the MFJ sample, the isolated main yeast species were identified as Wickerhamomyces anomalus (67.2%), Saccharomyces cerevisiae (27.9%) and Torulaspora delbrueckii (4.9%). In addition to S. cerevisiae (42.9%), W. anomalus (27.0%) and T. delbrueckii (7.9%), Saccharomycopsis fibuligera was also identified as the predominant isolate in RFJ samples and accounted for 22.2%. PCR-DGGE also indicated the presence of W. anomalus and S. cerevisiae in both MFJ and RFJ starters and S. fibuligera was also detected in RFJ, but T. delbrueckii was not detected in both samples. PMID:27351835

  4. Proteomic expression of microfungal ripening starter Geotrichum candidum submitted to cold stress is strain-dependent: studies using 2d-dige technology and samespots software analysis.

    PubMed

    Missous, Ghalia; Thammavongs, Bouachanh; Dieuleveux, Virginie; Houssin, Maryline; Henry, Joël; Panoff, Jean-Michel

    2012-01-01

    Geotrichum candidum is a micro-fungus widely used as a ripening starter in cheese making. In anthropogenic environments such as dairy industries, this microorganism is subjected to many environmental and technological stresses including low temperature exposure. Our aim was to study the proteomic response of G. candidum to cold stress using a comparative proteomic approach by two-dimensional Differential In Gel Electrophoresis (2D DIGE). This technique consists on the labeling of proteins by specific fluorescent dyes (CyDyes). The results, obtained with G. candidum cells subjected to cold temperature, show significant proteomic patterns differences compared with the standard conditions. Furthermore, this biochemical response seems strain specific. 2D DIGE technology combined with SameSpots™ software analysis support these results through an important statistical validity. The comparative studies in a single gel, using two different fluorescent CyDyes (Cy3 and Cy5), lead to proteins differentiation. Selected spots were treated and analyzed by mass spectrometry. PMID:22987240

  5. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

    PubMed

    Rubio, Raquel; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

    2014-09-01

    The human-derived potential probiotic strain Lactobacillus rhamnosus CTC1679 was used as a starter culture in reduced fat and sodium low-acid fermented sausages (fuets) to assess its ability to survive through the gastrointestinal tract (GIT) in a human intervention study consisting of 5 healthy volunteers who consumed 25 g fuet a day for 21 days. Faecal samples were analysed during and after consumption. L. rhamnosus CTC1679 produced a transient colonisation of the human GIT and persisted during the ingestion period of fuet containing L. rhamnosus CTC1679 at levels ca. 8log CFU/g. After 3 days of non-consumption, the strain was still recovered in the faeces of all the volunteers. To evaluate the safety of the nutritionally enhanced manufactured fuets, a challenge test was designed in a separately manufactured batch. L. rhamnosus CTC1679 was able to grow, survive and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria (LAB), prevented the growth of Listeria monocytogenes throughout the whole ripening process of the fuets and eliminated Salmonella. After 35 days of storage at 4 °C, L. monocytogenes was not detected, achieving absence in 25 g of the product. The application of high hydrostatic pressure (HHP) treatment (600 MPa for 5 min) at the end of ripening (day 14) produced an immediate reduction of L. monocytogenes to levels <1log CFU/g. After 35 days of storage at 4 °C the pathogen was not detected. Thus, the strain L. rhamnosus CTC1679 is a suitable starter culture for producing safe potentially probiotic fermented sausages. PMID:24998181

  6. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

    PubMed

    Argyri, Anthoula A; Nisiotou, Aspasia A; Mallouchos, Athanasios; Panagou, Efstathios Z; Tassou, Chrysoula C

    2014-02-01

    The performance of two potential probiotic Lactobacillus strains from olive microbiota, namely L. pentosus B281 and L. plantarum B282 was assessed as starter cultures in Spanish-style fermentation of heat shocked green olives cv. Halkidiki. Two different initial salt levels were studied, 10% (w/v) and 8% (w/v) NaCl, and the brines were inoculated with (a) L. pentosus B281, (b) L. plantarum B282, and (c) a mixture of both strains. A spontaneous fermentation was also taken into account as control treatment. Prior to brining, olives were heat shocked at 80 °C for 10 min to reduce the level of the indigenous microbiota on olive drupes and facilitate the dominance of the inoculated cultures. Microbiological, physicochemical and sensory analyses were conducted throughout fermentation. The composition of LAB population and the evolution of added inocula were assessed by Pulsed Field Gel Electrophoresis (PFGE). The final population of LAB was maintained above 6 log cycles in olive flesh. Both L. pentosus B281 and L. plantarum B282 were able to dominate over indigenous LAB, albeit strain B281 exhibited higher recovery percentages (100 or 94.7% for B281 and 58.8% or 55.0% for B282 in 10% or 8% NaCl, respectively). L. pentosus B281 also dominated over L. plantarum B282, when the two strains were co-inoculated in olive fermentations. The sensory assessment showed higher preference for inoculated fermentations of L. pentosus and L. plantarum separately in 8% NaCl, followed by the L. plantarum in 10% NaCl. The present study showed that probiotic strains L. pentosus B281 and L. plantarum B282, may offer a great potential for use as functional starter cultures in olive fermentation and deliver a promising probiotic food to the consumer. PMID:24334091

  7. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation.

    PubMed

    Özer, Cem O; Kılıç, Birol; Kılıç, Gülden Başyiğit

    2016-04-01

    Twenty-three probiotic Lactobacillus plantarum strains were screened in-vitro to determine their ability to produce conjugated linoleic acid (CLA). L. plantarum AA1-2 and L. plantarum AB20-961 were identified as potential strains for CLA production. Optimum conditions for these strains to produce high levels of CLA were determined by evaluating the amount of added hydrolyzed sunflower oil (HSO) and initial pH levels in a nutrient medium. The highest CLA production was obtained in medium with pH6.0 and 2% HSO (P<0.05). Those strains were then used as starter culture in sucuk fermentation. Five sucuk treatments included a control (no starter culture), two sucuk groups with L. plantarum AA1-2 at the initial pH of 5.8 or 6.0 and two sucuk groups with L. plantarum AB20-961 at the initial pH of 5.8 or 6.0. Results indicate that L. plantarum AB20-961 produced higher amount of CLA in sucuk at initial pH of 5.8 and 6.0 levels during first 24h of fermentation compared with other groups. CLA isomer concentration decreased in all sucuk groups during the rest of the fermentation period (P<0.05) and remained quite stable during the storage. This study demonstrated that probiotic L. plantarum AB20-961 can be used in sucuk manufacturing without posing any quality problems. PMID:26720888

  8. Optimization of phase feeding of starter, grower, and finisher diets for male broilers by mixture experimental design: forty-eight-day production period.

    PubMed

    Roush, W B; Boykin, D; Branton, S L

    2004-08-01

    A mixture experiment, a variant of response surface methodology, was designed to determine the proportion of time to feed broiler starter (23% protein), grower (20% protein), and finisher (18% protein) diets to optimize production and processing variables based on a total production time of 48 d. Mixture designs are useful for proportion problems where the components of the experiment (i.e., length of time the diets were fed) add up to a unity (48 d). The experiment was conducted with day-old male Ross x Ross broiler chicks. The birds were placed 50 birds per pen in each of 60 pens. The experimental design was a 10-point augmented simplex-centroid (ASC) design with 6 replicates of each point. Each design point represented the portion(s) of the 48 d that each of the diets was fed. Formulation of the diets was based on NRC standards. At 49 d, each pen of birds was evaluated for production data including BW, feed conversion, and cost of feed consumed. Then, 6 birds were randomly selected from each pen for processing data. Processing variables included live weight, hot carcass weight, dressing percentage, fat pad percentage, and breast yield (pectoralis major and pectoralis minor weights). Production and processing data were fit to simplex regression models. Model terms determined not to be significant (P > 0.05) were removed. The models were found to be statistically adequate for analysis of the response surfaces. A compromise solution was calculated based on optimal constraints designated for the production and processing data. The results indicated that broilers fed a starter and finisher diet for 30 and 18 d, respectively, would meet the production and processing constraints. Trace plots showed that the production and processing variables were not very sensitive to the grower diet. PMID:15339000

  9. Genotypic and technological diversity of Brevibacterium linens strains for use as adjunct starter cultures in 'Pecorino di Filiano' cheese ripened in two different environments.

    PubMed

    Bonomo, Maria Grazia; Cafaro, Caterina; Salzano, Giovanni

    2015-01-01

    Twenty-two Brevibacterium linens strains isolated from 'Pecorino di Filiano' cheese ripened in two different environments (natural cave and storeroom) were characterized and differentiated for features of technological interest and by genotypic methods, in order to select strains with specific features to be used as surface starter cultures. Results showed significant differences among strains on the basis of physiological and technological features, indicating heterogeneity within the species. A middle-low level of proteolytic activity was observed in 27.3 % of strains, while a small group (9.1 %) showed a high ability. Lipolytic activity was observed at three different temperatures and the highest value was detected at 20 °C with 13.6 % of strains, while an increase in temperature produced a slightly lower lipolysis in all strains. The evaluation of diacetyl production revealed that only 22.8 % of strains showed this ability, and most of them were isolated from product ripened in the natural cave. All strains exhibited only leu-aminopeptidase activity, with values more elevated in strains coming from the natural cave product. The combined analysis of genotypic results with the data obtained by the features of technological interest study established that the random amplified polymorphic DNA (RAPD) clusters obtained were composed not only of different genotypes but of different profiles based on technological properties too. This study demonstrated the importance of the ripening environment that affects the typical features of the artisanal product, leading to the selection of a specific surface microflora. Characterized strains could be associated within surface starters to standardize the production process of cheese, but preserving its typical organoleptic and sensory characteristics and improving the quality of the final product. PMID:25147054

  10. Imperfect Unit.

    ERIC Educational Resources Information Center

    McCarthy, Katherine

    This unit provides visual activities to engage students in learning the imperfect tense in Spanish. Upon completion of the unit, students will be able to do the following: identify imperfect tense conjugation in children's books; conjugate verbs in the imperfect tense; list uses of the imperfect tense; discriminate between the imperfect tense and…

  11. UNIT, ALASKA.

    ERIC Educational Resources Information Center

    Louisiana Arts and Science Center, Baton Rouge.

    THE UNIT DESCRIBED IN THIS BOOKLET DEALS WITH THE GEOGRAPHY OF ALASKA. THE UNIT IS PRESENTED IN OUTLINE FORM. THE FIRST SECTION DEALS PRINCIPALLY WITH THE PHYSICAL GEOGRAPHY OF ALASKA. DISCUSSED ARE (1) THE SIZE, (2) THE MAJOR LAND REGIONS, (3) THE MOUNTAINS, VOLCANOES, GLACIERS, AND RIVERS, (4) THE NATURAL RESOURCES, AND (5) THE CLIMATE. THE…

  12. UNIT, PETROLOGY.

    ERIC Educational Resources Information Center

    Louisiana Arts and Science Center, Baton Rouge.

    THIS TEACHER'S GUIDE FOR A UNIT ON PETROLOGY IS SUITABLE FOR ADAPTATION AT EITHER THE UPPER ELEMENTARY OR THE JUNIOR HIGH SCHOOL LEVELS. THE UNIT BEGINS WITH A STORY THAT INTRODUCES VOLCANIC ACTION AND IGNEOUS ROCK FORMATION. SELECTED CONCEPTS ARE LISTED FOLLOWED BY SUGGESTED ACTIVITIES. A BIBLIOGRAPHY, FILM LIST, VOCABULARY LIST, AND QUESTION AND…

  13. [Conservation Units.

    ERIC Educational Resources Information Center

    Texas Education Agency, Austin.

    Instructional units deal with each aspect of conservation: forests, wildlife, rangelands, water, minerals, and soil. The area of the secondary school curriculum with which each is correlated is indicated. Lists of general and specific objectives are followed by suggested teaching procedures, including ideas for introducing the topic, questions to…

  14. [Conservation Units.

    ERIC Educational Resources Information Center

    Texas Education Agency, Austin.

    Each of the six instructional units deals with one aspect of conservation: forests, water, rangeland, minerals (petroleum), and soil. The area of the elementary school curriculum with which each correlates is indicated. Lists of general and specific objectives are followed by suggested teaching procedures, including ideas for introducing the…

  15. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

    PubMed

    Nionelli, Luana; Curri, Nertila; Curiel, José Antonio; Di Cagno, Raffaella; Pontonio, Erica; Cavoski, Ivana; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2014-12-01

    Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions. PMID:25084651

  16. Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products.

    PubMed

    Perricone, Marianne; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena

    2014-04-01

    The main topic of this research was to select some suitable functional starter cultures for cereal-based food or beverages. This aim was achieved through a step-by step approach focused on the technological characterization, as well as on the evaluation of the probiotic traits of yeasts; the technological characterization relied on the assessment of enzymatic activities (catalase, urease, β-glucosidase), growth under various conditions (pH, temperature, addition of salt, lactic and acetic acids) and leavening ability. The results of this step were used as input data for a Principal Component Analysis; thus, the most technologically relevant 18 isolates underwent a second selection for their probiotic traits (survival at pH 2.5 and with bile salts added, antibiotic resistance, antimicrobial activity towards foodborne pathogens, hydrophobic properties and biofilm production) and were identified through genotyping. Two isolates (Saccharomyces cerevisiae strain 2 and S. cerevisiae strain 4) were selected and analyzed in the last step for the simulation of the gastric transit; these isolates showed a trend similar to S. cerevisiae var. boulardii ATCC MYA-796, a commercial probiotic yeast used as control. PMID:24290622

  17. Characterization of the CW starter plasma RF matching network for operating the SNS H- ion source with lower H2 flows

    NASA Astrophysics Data System (ADS)

    Han, B. X.; Stockli, M. P.; Kang, Y.; Piller, C.; Murray, S. N.; Pennisi, T. R.; Santana, M.; Welton, R. F.

    2016-02-01

    The Spallation Neutron Source H- ion source is operated with a pulsed 2-MHz RF (50-60 kW) to produce the 1-ms long, ˜50 mA H- beams at 60 Hz. A continuous low power (˜300 W) 13.56-MHz RF plasma, which is initially ignited with a H2 pressure bump, serves as starter plasma for the pulsed high power 2-MHz RF discharges. To reduce the risk of plasma outages at lower H2 flow rates which is desired for improved performance of the following radio frequency quadrupole, the 13.56-MHz RF matching network was characterized over a broad range of its two tuning capacitors. The H-α line intensity of the 13.56-MHz RF plasma and the reflected power of the 13.56-MHz RF were mapped against the capacitor settings. Optimal tunes for the maximum H-α intensity are consistent with the optimal tunes for minimum reflected power. Low limits of the H2 flow rate not causing plasma outages were explored within the range of the map. A tune region that allows lower H2 flow rate has been identified, which differs from the optimal tune for global minimum reflected power that was mostly used in the past.

  18. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells.

    PubMed

    Garriga, M; Rubio, R; Aymerich, T; Ruas-Madiedo, P

    2015-01-01

    The capability of five lactic acid bacteria (LAB) to counteract the adhesion of Listeria monocytogenes to the epithelial intestinal cell line HT29 was studied. The highest adhesion ability to HT29 was achieved by the intestinal strain Lactobacillus rhamnosus CTC1679, followed by the meat-derived strains Lactobacillus sakei CTC494 and Enterococcus faecium CTC8005. Surprisingly, the meat strains showed significantly better adhesion to HT29 than two faecal isolates of Lactobacillus casei and even significantly higher than the reference strain L. rhamnosus GG. Additionally, the anti-listerial, bacteriocin-producer starter culture L. sakei CTC494 was able to significantly reduce the adhesion of L. monocytogenes to HT29 in experiments of exclusion, competition and inhibition. The performance was better than the faecal isolate L. rhamnosus CTC1679. Our results reinforce the fact that the ability of LAB to interact with a host epithelium model, as well as to antagonise with foodborne pathogens, is a strain-specific characteristic. Additionally, it is underlined that this trait is not dependent on the origin of the bacterium, since some food LAB behave better than intestinal ones. Therefore, the search for novel strains in food niches is a suitable approach to find those with potential health benefits. These strains are likely pre-adapted to the food environment, which would make their inclusion in the formulation of probiotic foods more feasible. PMID:25488261

  19. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

    PubMed

    Pogačić, Tomislav; Mancini, Andrea; Santarelli, Marcela; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica

    2013-12-01

    The aim of this study was to explore diversity and dynamic of indigenous LAB strains associated with a long ripened hard cheese produced from raw milk and undefined natural starter such as PDO Grana Padano cheese. Samples of milk, curd, natural whey culture and cheeses (2nd, 6th, 9th and 13th months of ripening) were collected from 6 cheese factories in northern Italy. DNA was extracted from each sample and from 194 LAB isolates. tRNA(Ala)-23S rDNA-RFLP was applied to identify isolates. Strain diversity was assessed by (GTG)5 rep-PCR and RAPD(P1)-PCR. Finally, culture-independent LH-PCR (V1-V2 16S-rDNA), was considered to explore structure and dynamic of the microbiota. Grana Padano LAB were represented mainly by Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus and Pediococcus acidilactici, while the structure and dynamic of microbiota at different localities was specific. The strength of this work is to have focused the study on isolates coming from more than one cheese factories rather than a high number of isolates from one unique production. We provided a valuable insight into inter and intraspecies diversity of typical LAB strains during ripening of traditional PDO Grana Padano, contributing to the understanding of specific microbial ecosystem of this cheese. PMID:24010599

  20. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.

    PubMed

    Rimaux, T; Vrancken, G; Pothakos, V; Maes, D; De Vuyst, L; Leroy, F

    2011-05-01

    Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in and adaptation to the meat environment. Since meat is generally low in carbohydrate content, the ability to utilize other energy sources to generate ATP, such as arginine via the arginine deiminase (ADI) pathway, represents a competitive benefit. In this study, the kinetics of growth and arginine conversion capabilities of Lb. sakei CTC 494 were analyzed, and a model was set up to describe the influence of pH on growth and arginine conversion. A series of in vitro batch fermentations using reconstituted MRS medium at different constant pH values (pH 4.50-pH 7.75) was performed. Arginine conversion through the ADI pathway, which was activated from the stationary growth phase on, resulted in the production of both citrulline and ornithine for all pH conditions tested. However, the pattern and the ratio of the end-products of the ADI pathway were influenced by pH. For certain pH values (between pH 5.0 and 6.5), a further conversion of citrulline into ornithine was found when all arginine was depleted. Characterization of responses of the ADI pathway in Lb. sakei CTC 494 to environmental conditions will allow a better understanding and control of this important starter culture in meat fermentations. PMID:21356470

  1. Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala.

    PubMed

    Ouoba, Labia Irène Ivette; Diawara, Bréhima; Amoa-Awua, Wisdom kofi; Traoré, Alfred Sababénedyo; Møller, Peter Lange

    2004-01-15

    Bacillus spp. are the predominant microorganisms in fermented African locust bean called Soumbala in Burkina Faso. Ten strains selected as potential starter cultures were characterised by PCR amplification of the16S-23S rDNA intergenic transcribed spacer (ITS-PCR), restriction fragment length polymorphism of the ITS-PCR (ITS-PCR RFLP), pulsed field gel electrophoresis (PFGE) and sequencing of the 968-1401 region of the 16S rDNA. In previous studies, the isolates were identified by phenotyping as Bacillus subtilis and Bacillus pumilus. The phenotyping was repeated as a reference in the present study. The ITS-PCR and ITS-PCR RLFP allowed a typing at species level. The PFGE was more discriminative and allowed a typing at strain level. Full agreement with the phenotyping was observed in all cases. The sequencing of the 16S rDNA allowed the identification at species level with an identity from 97% to 100% comparing the sequences to those from the GenBank databases. The desired cultures of B. subtilis and B. pumilus from African locust bean fermentation were distinguished by ITS-PCR and ITS-PCR RLFP from Bacillus cereus and Bacillus sphaericus which sometimes occur in the beginning of the fermentation. PMID:14698101

  2. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

    PubMed Central

    Pereira, Gilberto Vinícius de Melo; Miguel, Maria Gabriela da Cruz Pedrozo; Ramos, Cíntia Lacerda

    2012-01-01

    Spontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes. PMID:22636007

  3. Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry.

    PubMed

    Møller, Sandie M; Gunvig, Annemarie; Bertram, Hanne Christine

    2010-10-01

    Water mobility and distribution in fermented sausages produced with differences in pH development as a result of the use of three different starter cultures (T-SPX, F-1, or F-SC-111) and two fermentation temperatures (24 degrees C, or 32 degrees C) were studied using low-field proton NMR relaxometry. Changes in the distribution and mobility of water in fermented sausages upon fermentation and drying were detectable by NMR T(2) relaxation, and the progress in the drying process could be followed as a shift towards faster relaxation times. In addition, the distribution of water in the sausages was significantly affected by the pH decline. The sausages were spiked with Listeria monocytogenes, Salmonella, and Escherichia coli VTEC, and partial least squares regressions revealed that 90% of the variation in reduction of Salmonella and VTEC could be explained by the NMR T(2) relaxation decay. Consequently, the study demonstrated that NMR relaxometry is a promising technique for elucidating process parameters and microbial safety in the production of fermented meat products. PMID:20580493

  4. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.

    PubMed

    Settachaimongkon, Sarn; van Valenberg, Hein J F; Gazi, Inge; Nout, M J Robert; van Hooijdonk, Toon C M; Zwietering, Marcel H; Smid, Eddy J

    2016-10-01

    The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured under sublethal stress conditions (combinations of elevated NaCl and low pH) in a batch fermentor before inoculation in milk. Adaptive responses of L. plantarum WCFS1 were evaluated by monitoring bacterial population dynamics, milk acidification and changes in volatile and non-volatile metabolite profiles of set-yoghurt. The results demonstrated that sublethal preculturing did not significantly affect survival of L. plantarum WCFS1. On the other hand, incorporation of sublethally precultured L. plantarum WCFS1 significantly impaired the survival of Lactobacillus delbrueckii subsp. bulgaricus which consequently reduced the post-acidification of yoghurt during refrigerated storage. A complementary metabolomics approach using headspace SPME-GC/MS and (1)H NMR combined with multivariate statistical analysis revealed substantial impact of sublethally precultured L. plantarum WCFS1 on the metabolite profiles of set-yoghurt. This study provides insight in the technological implications of non-dairy model probiotic strain L. plantarum WCFS1, such as its good stability in fermented milk and the inhibitory effect on post-acidification. PMID:27375240

  5. Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

    PubMed Central

    Sørensen, Kim I.; Thorsen, Line; Stuer-Lauridsen, Birgitte; Abdelgadir, Warda S.; Nielsen, Dennis S.; Derkx, Patrick M. F.; Jespersen, Lene

    2012-01-01

    Bacillus spp. are widely used as feed additives and probiotics. However, there is limited information on their resistance to various antibiotics, and there is a growing concern over the transfer of antibiotic resistance genes. The MIC for 8 antibiotics was determined for 85 Bacillus species strains, Bacillus subtilis subsp. subtilis (n = 29), Bacillus licheniformis (n = 38), and Bacillus sonorensis (n = 18), all of which were isolated from starters for Sudanese bread production. All the strains were sensitive to tetracycline (8.0 mg/liter), vancomycin (4.0 mg/liter), and gentamicin (4.0 mg/liter) but resistant to streptomycin. Sensitivity to clindamycin, chloramphenicol, and kanamycin was species specific. The erythromycin resistance genes ermD and ermK were detected by PCR in all of the erythromycin-resistant (MIC, ≥16.0 mg/liter) B. licheniformis strains and one erythromycin-sensitive (MIC, 4.0 mg/liter) B. licheniformis strain. Several amino acid changes were present in the translated ermD and ermK nucleotide sequences of the erythromycin-sensitive strain, which could indicate ErmD and ErmK protein functionalities different from those of the resistance strains. The ermD and ermK genes were localized on an 11.4-kbp plasmid. All of the B. sonorensis strains harbored the bacitracin synthetase gene, bacA, and the transporter gene bcrA, which correlated with their observed resistance to bacitracin. Bacitracin was produced by all the investigated species strains (28%), as determined by ultra-high-definition quadrupole time-of-flight liquid chromatography-mass spectrometry (UHD-QTOF LC/MS). The present study has revealed species-specific variations in the antimicrobial susceptibilities of Bacillus spp. and provides new information on MIC values, as well as the occurrence of resistance genes in Bacillus spp., including the newly described species B. sonorensis. PMID:22941078

  6. Reduction of d-lactate content in sauerkraut using starter cultures of recombinant Leuconostoc mesenteroides expressing the ldhL gene.

    PubMed

    Jin, Qing; Li, Ling; Moon, Jin Seok; Cho, Seung Kee; Kim, Yu Jin; Lee, Soo Jin; Han, Nam Soo

    2016-05-01

    The d-form of lactate, which causes metabolic stress upon excessive dietary intake, is mainly produced by Leuconostoc sp., the predominant species in sauerkraut. To shift the metabolic flux of d-lactate from pyruvate to l-lactate, we expressed the l-lactate dehydrogenase (ldhL) gene in Leuconostoc mesenteroides ATCC 8293. The ldhL gene from Lactobacillus plantarum was introduced into L. mesenteroides using the shuttle vectors pLeuCM and pLeuCM42. To elevate the expression level of ldhL in L. mesenteroides, the nucleotides for pyruvate kinase promoter were fused to ldhL and cloned into above vectors to construct pLC18pkL and pLC42pkL. As results, introduction of pLC42pkL in L. mesenteroides significantly improved both l-LDH activity and l-lactate productivity during fermentation, decreasing the d-/l-lactate ratio. When used as a starter culture for sauerkraut fermentation, recombinant L. mesenteroides harboring pLC42pkL increased l-lactate concentration and decreased d-lactate concentration compared to the wild type strain. We newly developed a recombinant L. mesenteroides which has high l-lactate dehydrogenase activity and applied this strain to minimize the harmful effect of d-lactate during the sauerkraut fermentation. To the best of our knowledge, we demonstrate for the first time the effective use of recombinant Leuconostoc sp. for quality improvement of fermented foods. PMID:26472127

  7. Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.

    PubMed

    Solieri, Lisa; Rutella, Giuseppina Sefora; Tagliazucchi, Davide

    2015-10-01

    This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides. Preliminarily, 34 NSLAB from Parmigiano Reggiano (PR) and 5 from Pecorino Siciliano cheeses were screened based on their capacity to hydrolyze milk proteins. Two NSLAB strains from PR, Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, showed the most proteolytic phenotype and were positively selected to inoculate sterile cow milk. The fermentation process was monitored by measuring viable cell population, kinetic of acidification, consumption of lactose, and synthesis of lactic acid. Milk fermented with Lb. casei PRA205 exhibited higher radical scavenging (1184.83 ± 40.28 mmol/L trolox equivalents) and stronger ACE-inhibitory (IC50 = 54.57 μg/mL) activities than milk fermented with Lb. rhamnosus PRA331 (939.22 ± 82.68 mmol/L trolox equivalents; IC50 = 212.38 μg/mL). Similarly, Lb. casei PRA205 showed the highest production of ACE-inhibitory peptides Val-Pro-Pro and Ile-Pro-Pro, which reached concentrations of 32.88 and 7.52 mg/L after 87 and 96 h of milk fermentation, respectively. This evidence supports Lb. casei PRA205, previously demonstrated to possess characteristics compatible with probiotic properties, as a promising functional culture able to promote health benefits in dairy foods. PMID:26187835

  8. Operational testing of the Power Conditioning Unit for a 30 kWe arcjet

    NASA Astrophysics Data System (ADS)

    Wong, See-Pok; Britt, Edward J.; McCracken, Kevin; Lin, Raymond

    Two arcjet Power Conditioning Units (PCU's) were recently tested with off-site arcjet thrusters. The first of these recent tests was conducted at NASA Lewis Research Center with a hydrogen arcjet. The second one was conducted in Jet Propulsion Laboratory with an ammonia arcjet. The major thrust of the tests was on thruster performance, so the technical objectives and the interests of these tests were not limited to the PCU performance. The major objectives of these tests were to demonstrate the stable operation of the PCU's with arcjet thrusters, to prove the capability of initiating the arc breakdown with its built-in starter, and to demonstrate the endurance of the PCU. The personnel at NASA LeRC and JPL successfully operated the PCUs with their arcjet and obtained valuable test data.

  9. Comparative Phenotypic and Molecular Genetic Profiling of Wild Lactococcus lactis subsp. lactis Strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris Genotypes, Isolated from Starter-Free Cheeses Made of Raw Milk▿

    PubMed Central

    Fernández, Elena; Alegría, Ángel; Delgado, Susana; Martín, M. Cruz; Mayo, Baltasar

    2011-01-01

    Twenty Lactococcus lactis strains with an L. lactis subsp. lactis phenotype isolated from five traditional cheeses made of raw milk with no added starters belonging to the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes (lactis and cremoris genotypes, respectively; 10 strains each) were subjected to a series of phenotypic and genetic typing methods, with the aims of determining their phylogenetic relationships and suitability as starters. Pulsed-field gel electrophoresis (PFGE) analysis of intact genomes digested with SalI and SmaI proved that all strains were different except for three isolates of the cremoris genotype, which showed identical PFGE profiles. Multilocus sequence typing (MLST) analysis using internal sequences of seven loci (namely, atpA, rpoA, pheS, pepN, bcaT, pepX, and 16S rRNA gene) revealed considerable intergenotype nucleotide polymorphism, although deduced amino acid changes were scarce. Analysis of the MLST data for the present strains and others from other dairy and nondairy sources showed that all of them clustered into the cremoris or lactis genotype group, by using both independent and combined gene sequences. These two groups of strains also showed distinctive carbohydrate fermentation and enzyme activity profiles, with the strains in the cremoris group showing broader profiles. However, the profiles of resistance/susceptibility to 16 antibiotics were very similar, showing no atypical resistance, except for tetracycline resistance in three identical cremoris genotype isolates. The numbers and concentrations of volatile compounds produced in milk by the strains belonging to these two groups were clearly different, with the cremoris genotype strains producing higher concentrations of more branched-chain, derived compounds. Together, the present results support the idea that the lactis and cremoris genotypes of phenotypic Lactococcus lactis subsp. lactis actually represent true subspecies. Some strains of the two subspecies

  10. Termination unit

    DOEpatents

    Traeholt, Chresten [Frederiksberg, DK; Willen, Dag [Klagshamn, SE; Roden, Mark [Newnan, GA; Tolbert, Jerry C [Carrollton, GA; Lindsay, David [Carrollton, GA; Fisher, Paul W [Heiskell, TN; Nielsen, Carsten Thidemann [Jaegerspris, DK

    2014-01-07

    This invention relates to a termination unit comprising an end-section of a cable. The end section of the cable defines a central longitudinal axis and comprising end-parts of N electrical phases, an end-part of a neutral conductor and a surrounding thermally insulation envelope adapted to comprising a cooling fluid. The end-parts of the N electrical phases and the end-part of the neutral conductor each comprising at least one electrical conductor and being arranged in the cable concentrically around a core former with a phase 1 located relatively innermost, and phase N relatively outermost in the cable, phase N being surrounded by the neutral conductor, electrical insulation being arrange between neighboring electrical phases and between phase N and the neutral conductor, and wherein the end-parts of the neutral conductor and the electrical phases each comprise a contacting surface electrically connected to at least one branch current lead to provide an electrical connection: The contacting surfaces each having a longitudinal extension, and being located sequentially along the longitudinal extension of the end-section of the cable. The branch current leads being individually insulated from said thermally insulation envelope by individual electrical insulators.

  11. Termination unit

    DOEpatents

    Traeholt, Chresten; Willen, Dag; Roden, Mark; Tolbert, Jerry C.; Lindsay, David; Fisher, Paul W.; Nielsen, Carsten Thidemann

    2016-05-03

    Cable end section comprises end-parts of N electrical phases/neutral, and a thermally-insulation envelope comprising cooling fluid. The end-parts each comprises a conductor and are arranged with phase 1 innermost, N outermost surrounded by the neutral, electrical insulation being between phases and N and neutral. The end-parts comprise contacting surfaces located sequentially along the longitudinal extension of the end-section. A termination unit has an insulating envelope connected to a cryostat, special parts at both ends comprising an adapter piece at the cable interface and a closing end-piece terminating the envelope in the end-section. The special parts houses an inlet and/or outlet for cooling fluid. The space between an inner wall of the envelope and a central opening of the cable is filled with cooling fluid. The special part at the end connecting to the cryostat houses an inlet or outlet, splitting cooling flow into cable annular flow and termination annular flow.

  12. Vision Screening For Head Starters.

    ERIC Educational Resources Information Center

    Foley, Celia

    To determine which children in the Head Start program may have vision problems, Head Start teachers and staff do vision "screening." This booklet demonstrates how to do the screening using the Snellen "E Chart." Trouble signs that the test administrator should be aware of are listed, and vision scores are explained simply. Amblyopia is defined,…

  13. Short Note on Units: Planetary Units

    ERIC Educational Resources Information Center

    Huggins, Elisha

    2010-01-01

    While the emphasis on SI units in introductory physics textbooks has mercifully eliminated the use of English units, the exclusion of other systems of units is not necessary. For years physicists have simplified calculations by doing things like setting [h-bar] = c = 1. We could not imagine putting 4[pi][epsilon][subscript 0] into the formulas for…

  14. Short Note on Units: Planetary Units

    NASA Astrophysics Data System (ADS)

    Huggins, Elisha

    2010-03-01

    While the emphasis on SI units in introductory physics textbooks has mercifully eliminated the use of English units, the exclusion of other systems of units is not necessary. For years physicists have simplified calculations by doing things like setting ℏ = c = 1. We could not imagine putting 4πɛ0 into the formulas for Bohr orbits.1

  15. Effects of different limestone particle sizes in the diet of broiler breeders post molting on their performance, egg quality, incubation results, and pre-starter performance of their progeny.

    PubMed

    Bueno, I J M; Surek, D; Rocha, C; Schramm, V G; Muramatsu, K; Dahlke, F; Maiorka, A

    2016-04-01

    An experiment was conducted to test the hypothesis that a coarse limestone diet improves productivity, reproductive performance and the calcium utilization of molted broiler breeders. In total, 640 broiler breeder females, 73-week-old and sixty-four 27-week-old cockerels, Cobb 500, were evaluated during 10 weeks, according to a randomized block design composed of 4 treatments with 8 replicates each. Treatments consisted of diets with the inclusion of 100% fine limestone-fine PS (0.2 mm GMD-geometric mean diameter); PS1: 30% fine limestone+70% limestone with 1.0 mm GMD; PS2: 30% fine limestone+70% limestone with 2.0 mm GMD; and PS3: 30% fine limestone+70% limestone with 3.0 mm GMD. Calcium retention in the gizzard of the breeders, bone characteristics, and breeder performance, egg characteristics, eggshell quality, incubation performance, chick quality and yield, chick pre-starter live performance, and chick bone characteristics were determined. There was no significant difference (P>0.05) in the rate of lay, percentage of non-settable eggs, egg weight, egg shape index, egg specific gravity, eggshell weight, thickness, and percentage hatchability and egg weight loss of broiler breeders fed with diets with different limestone particle sizes. The chick quality and yield, chick pre-starter live performance, and chick bone characteristics were not affected (P>0.05) by any of the limestone particle sizes. It was concluded that live and reproductive performance parameters of broiler breeders post molting is not affected by limestone particle size in the feed. PMID:26769267

  16. REACH. Electricity Units. Secondary.

    ERIC Educational Resources Information Center

    Smith, Gene; Sappe, Hoyt

    As a part of the REACH (Refrigeration, Electro-Mechanical, Air-Conditioning, Heating) electromechanical cluster, this student manual contains individualized instructional units in the area of electricity. The instructional units focus on electricity fundamentals and electric motors. Each unit follows a typical format that includes a unit sheet,…

  17. Regents Biology Resource Units.

    ERIC Educational Resources Information Center

    Will, Nancy A., Comp.

    This publication provides supplemental information which can be used by the teacher to accompany each unit in the Regents Biology Syllabus. Each unit of the supplement addresses topics and understandings in the corresponding unit of the syllabus. These units are: (1) unity and diversity among living things; (2) maintenance in living things; (3)…

  18. United Cerebral Palsy

    MedlinePlus

    ... of UCP blog for the latest updates. United Cerebral Palsy UCP educates, advocates and provides support services to ... Partners Merz Logo Sprint Relay Copyright © 2015 United Cerebral Palsy 1825 K Street NW Suite 600 Washington, DC ...

  19. United Leukodystrophy Foundation

    MedlinePlus

    ... matters. Please make your tax-deductible gift today! United Leukodystrophy Foundation 224 N. Second Street, Suite 2 ... validation purposes and should be left unchanged. Copyright © United Leukodystrophy Foundation, Inc. 224 North Second Street, Suite ...

  20. REACH. Heating Units.

    ERIC Educational Resources Information Center

    Stanfield, Carter; And Others

    As a part of the REACH (Refrigeration, Electro-Mechanical, Air-Conditioning, Heating) electromechanical cluster, this student manual contains individualized units in the area of heating. The instructional units focus on electric heating systems, gas heating systems, and oil burning systems. Each unit follows a typical format that includes a unit…

  1. The Manipulation of Units.

    ERIC Educational Resources Information Center

    Stead, Keith

    1983-01-01

    Proposes a method for dealing with units that require involvement of units of each physical quantity at every stage of a calculation. Preliminary ideas on algebra and the concept of a physical quantity, equations relating two or more units, calculations of physical quantities, and logarithms are considered. (JM)

  2. Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).

    PubMed

    Yoshikawa, Shuji; Yasokawa, Daisuke; Nagashima, Koji; Yamazaki, Koji; Kurihara, Hideyuki; Ohta, Tomoki; Kawai, Yuji

    2010-06-01

    Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. The viable count of halotolerant yeast (HTY) in fermented chum salmon sauce (FCSS) mash showed various time courses dependent on the combination of the starter microorganisms. Halotolerant lactic acid bacteria (HTL) were detected morphologically and physiologically only from FCSS mash inoculated with T. halophilus alone or with T. halophilus and C. versatilis during the first 28 days of fermentation. Only four fungal species, Z. rouxii, C. versatilis, Pichia guilliermondii, and A. oryzae, were detected throughout the fermentation by PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In FCSS mash, dominant HTMs, especially eumycetes, were nonexistent. However, under the non-aseptic conditions, undesirable wild yeast such as P. guilliermondii grew fortuitously. Therefore, HTY inoculation into FCSS mash at the beginning of fermentation is effective in preventing the growth of wild yeast and the resultant unfavorable flavor. PMID:20417400

  3. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

    PubMed

    Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Grieco, Francesco; Ramires, Francesca Anna; Mita, Giovanni; Tasioula-Margari, Maria; Logrieco, Antonio Francesco

    2015-04-01

    Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. Conservolea and Kalamàta are the most important table olives Greek varieties. In the Greek system, the final product is obtained by spontaneous fermentations, without any chemical debittering treatment. This natural fermentation process is not predictable and strongly influenced by the physical-chemical conditions and by the presence of microorganisms contaminating the olives. Natural fermentations of Conservolea and Kalamàta cultivars black olives were studied in order to determine microbiological, biochemical and chemical evolution during the process. Following the process conditions generally used by producers, in both cultivars, yeasts were detected throughout the fermentation, whereas lactic acid bacteria (LAB) appeared in the last staged of the process. A new optimized specific protocol was developed to select autochthonous yeast and LAB isolates that can be good candidates as starters. These microorganisms were pre-selected for their ability to adapt to model brines, to have beta-glucosidase activity, not to produce biogenic amines. Chemical compounds deriving by microbiological activities and associated to the three different phases (30, 90 and 180 days) of the fermentation process were identified and were proposed as chemical descriptors to follow the fermentation progress. PMID:25475307

  4. Unit commitment literature synopsis

    SciTech Connect

    Sheble, G.B. . Dept. of Electrical Engineering); Fahd, G.N. )

    1994-02-01

    Several optimization techniques have been applied to the solution of the thermal unit commitment problem. They range from heuristics such as complete enumeration to the more sophisticated ones such as Augmented LaGrangian. The heuristics have even reappeared as expert systems. The problem to solve is the optimal scheduling of generating units over a short-term horizon, typically 168 hours. This paper is an overview of the literature in the unit commitment field over the past twenty five years.

  5. 31 CFR 535.321 - United States; continental United States.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 31 Money and Finance:Treasury 3 2011-07-01 2011-07-01 false United States; continental United... General Definitions § 535.321 United States; continental United States. The term United States means the United States and all areas under the jurisdiction or authority thereof including the Trust Territory...

  6. 31 CFR 515.321 - United States; continental United States.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 31 Money and Finance:Treasury 3 2011-07-01 2011-07-01 false United States; continental United... General Definitions § 515.321 United States; continental United States. The term United States means the United States and all areas under the jurisdiction or authority thereof, including the Trust Territory...

  7. 31 CFR 535.321 - United States; continental United States.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false United States; continental United... General Definitions § 535.321 United States; continental United States. The term United States means the United States and all areas under the jurisdiction or authority thereof including the Trust Territory...

  8. 31 CFR 515.321 - United States; continental United States.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false United States; continental United... General Definitions § 515.321 United States; continental United States. The term United States means the United States and all areas under the jurisdiction or authority thereof, including the Trust Territory...

  9. 31 CFR 500.321 - United States; continental United States.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false United States; continental United... General Definitions § 500.321 United States; continental United States. The term United States means the United States and all areas under the jurisdiction or authority thereof, including U.S. trust...

  10. Camp Unit Design Guidelines.

    ERIC Educational Resources Information Center

    Hultsman, John T.; Cottrell, Richard L.

    This document provides a set of generalized guidelines for the design of units in large family campgrounds. Managers of recreational lands have two responsibilities and goals: to protect the natural resources, and to provide an enjoyable experience for users. With these goals in mind, unique variables to each unit such as shade, site aesthetics,…

  11. REACH. Air Conditioning Units.

    ERIC Educational Resources Information Center

    Garrison, Joe; And Others

    As a part of the REACH (Refrigeration, Electro-Mechanical, Air-Conditioning, Heating) electromechanical cluster, this student manual contains individualized instructional units in the area of air conditioning. The instructional units focus on air conditioning fundamentals, window air conditioning, system and installation, troubleshooting and…

  12. Quantities, Units, and Symbols.

    ERIC Educational Resources Information Center

    Royal Society, London (England).

    This booklet provides a reference to the quantities, units, and their symbols which are used in physical science. It is a revision of a 1969 report and takes account of the progress which has been made in obtaining international agreement on the definitions, names, and symbols for units and on the rules for the expression of relations involving…

  13. REACH. Refrigeration Units.

    ERIC Educational Resources Information Center

    Snow, Rufus; And Others

    As a part of the REACH (Refrigeration, Electro-Mechanical, Air-Conditioning, Heating) electromechanical cluster, this student manual contains individualized instructional units in the area of refrigeration. The instructional units focus on refrigeration fundamentals, tubing and pipe, refrigerants, troubleshooting, window air conditioning, and…

  14. Neighbors United for Health

    ERIC Educational Resources Information Center

    Westhoff, Wayne W.; Corvin, Jaime; Virella, Irmarie

    2009-01-01

    Modeled upon the ecclesiastic community group concept of Latin America to unite and strengthen the bond between the Church and neighborhoods, a community-based organization created Vecinos Unidos por la Salud (Neighbors United for Health) to bring health messages into urban Latino neighborhoods. The model is based on five tenants, and incorporates…

  15. Composite stabilizer unit

    DOEpatents

    Ebaugh, Larry R.; Sadler, Collin P.; Carter, Gary D.

    1992-01-01

    An improved fin stabilized projectile including multiple stabilizer fins upon a stabilizer unit situated at the aft end of the projectile is provided, the improvement wherein the stabilizer fins are joined into the stabillizer unit by an injection molded engineering grade polymer.

  16. Units of Measurement

    ERIC Educational Resources Information Center

    Fava, N. A.; Molter, U.

    2002-01-01

    It is shown that the symbols for the fundamental units of mechanics, namely length, time and mass, are capable of a meaningful interpretation as positive real parameters. Then a suitable parameter domain allows one to take the derived units into account. The formal manipulations usually carried out with symbols of physical quantities, involving…

  17. Conflict Resolution Unit.

    ERIC Educational Resources Information Center

    Busselle, Tish

    This 7-day unit, intended for use with secondary students, contains a statement of rationale and objectives, lesson plans, class assignments, teacher and student bibliographies, and suggestions for instructional materials on conflict resolution between individuals, groups, and nations. Among the six objectives listed for the unit are: 1) explain…

  18. Associative list processing unit

    DOEpatents

    Hemmert, Karl Scott; Underwood, Keith D.

    2013-01-29

    An associative list processing unit and method comprising employing a plurality of prioritized cell blocks and permitting inserts to occur in a single clock cycle if all of the cell blocks are not full. Also, an associative list processing unit and method comprising employing a plurality of prioritized cell blocks and using a tree of prioritized multiplexers descending from the plurality of cell blocks.

  19. The United Nations University

    ERIC Educational Resources Information Center

    Salam, Abdus

    1973-01-01

    Reports the progress already made toward the establishment of a postgraduate international university under United Nations auspices. The resolution adopted by the U.N. General Assembly provides a concise statement of the nature and aims of the United Nations University, which is likely to start operating in 1974. (JR)

  20. Commercial Carpentry: Instructional Units.

    ERIC Educational Resources Information Center

    Diehl, Donald W.; Penner, Wayman R.

    This manual contains instructional materials which measure student performance on commercial carpentry behavioral objectives; criterion-referenced evaluation instruments are also included. Each of the manual's eleven sections consists of one or more units of instruction. Each instructional unit includes behavioral objectives, suggested activities…

  1. Operational testing of the power conditioning unit for a 30 kWe arcjet

    NASA Astrophysics Data System (ADS)

    Wong, See-Pok; Britt, Edward J.; McCracken, Kevin; Lin, Raymond

    1991-01-01

    Two arcjet Power Conditioning Units (PCU's) were recently tested wtih off-site arcjet thrusters. The arcjet PCU's used in these in these tests were designed and built by SPI. The design of PCU I.1 was based on our previous work in arcjet power conditioning funded by AFAL. SDIO-SBIR funded the development of PCU II, modification of PCU I.1 and PCU I.2, as well as the testing of these PCUs. The first of these recent tests was conducted at NASA Lewis Research Center with a hydrogen arcjet. The second one was conducted in Jet Propulsion Laboratory with an ammonia arcjet. The major thrust of the tests was on thruster performance, so the technical objectives and the interests of these tests were not limited to the PCU performance. SPI's major objectives of these tests were to demonstrate the stable operation of the PCU's with arcjet thrusters, to prove the capability of initiating the arc breakdown with its built-in starter, and to demonstrate the endurance of the PCU. The personnel at NASA LeRC and JPL successfully operated the SPI PCUs with their arcjet and obtained valuable test data.

  2. Fan Unit Physics

    NASA Astrophysics Data System (ADS)

    Morse, Robert A.

    2005-03-01

    A lightweight motor-driven propeller mounted on a low-friction cart provides a nearly constant thrust over a moderate range of velocities and can be a powerful pedagogical tool for investigating force and motion. A variety of homemade and commercial versions are now available. This article revisits and extends the topic of fan unit use described earlier. It looks at the rationale for use of fan units, gives examples of teaching ideas, and describes construction of two homemade versions of fan units.

  3. Voltage verification unit

    DOEpatents

    Martin, Edward J.

    2008-01-15

    A voltage verification unit and method for determining the absence of potentially dangerous potentials within a power supply enclosure without Mode 2 work is disclosed. With this device and method, a qualified worker, following a relatively simple protocol that involves a function test (hot, cold, hot) of the voltage verification unit before Lock Out/Tag Out and, and once the Lock Out/Tag Out is completed, testing or "trying" by simply reading a display on the voltage verification unit can be accomplished without exposure of the operator to the interior of the voltage supply enclosure. According to a preferred embodiment, the voltage verification unit includes test leads to allow diagnostics with other meters, without the necessity of accessing potentially dangerous bus bars or the like.

  4. UnitedHealth Group

    Cancer.gov

    UnitedHealth Group provides accessible and affordable services, improved quality of care, coordinated health care efforts, and a supportive environment for shared decision making between patients and their physicians.

  5. Insects: An Interdisciplinary Unit

    ERIC Educational Resources Information Center

    Leger, Heather

    2007-01-01

    The author talks about an interdisciplinary unit on insects, and presents activities that can help students practice communication skills (interpersonal, interpretive, and presentational) and learn about insects with hands-on activities.

  6. Associative list processing unit

    DOEpatents

    Hemmert, Karl Scott; Underwood, Keith D

    2014-04-01

    An associative list processing unit and method comprising employing a plurality of prioritized cell blocks and permitting inserts to occur in a single clock cycle if all of the cell blocks are not full.

  7. Evaporative precooling unit

    SciTech Connect

    Rogers, A.R.

    1988-03-15

    In combination with a refrigeration unit, an evaporative heat exchange unit for precooling an air stream traveling toward and over the condensing coil of the refrigeration unit is described. The heat exchange unit includes: (a) a frame, (b) a porous heat transfer pad mounted in the frame; (c) nozzle means carried on the frame for directing a spray mist forwardly of the heat transfer pad, the spray mist emitted from the nozzle means initially traveling in a direction of travel such that the mist will not contact the porous heat transfer pad; (d) means mounted on the frame for causing the turbulent intermixing of the air stream with the spray mist prior to the air stream passing through the porous heat transfer pad; and (e) means for controlling the quantity of water emitted by the nozzle means such that substantially all of the spray mist is intermixed with the air stream prior to the air stream passing through the heat transfer pad.

  8. Your favourite units

    NASA Astrophysics Data System (ADS)

    Crease, Robert P.

    2010-02-01

    Units are among the most intriguing features of science. They are the "bridges" between the empirical world of physical phenomena and the non-empirical abstract world of mathematics, allowing us to traffic back and forth. Once upon a time, many bridges of different varieties existed independently of each other. Over the years, the International Bureau of Weights and Measures (BIPM) has consolidated them into a single network, the "International System of Units" (SI).

  9. Water sample filtration unit

    USGS Publications Warehouse

    Skougstad, M.W.; Scarbro, G.F., Jr.

    1968-01-01

    A readily portable, all plastic, pressure filtration unit is described which greatly facilitates rapid micropore membrane field filtration of up to several liters of water with a minimum risk of inorganic chemical alteration or contamination of the sample. The unit accommodates standard 10.2-cm. (4-inch) diameter filters. The storage and carrying case serves as a convenient filter stand for both field and laboratory use.

  10. Battery thermal management unit

    NASA Astrophysics Data System (ADS)

    Sanders, Nicholas A.

    1989-03-01

    A battery warming device has been designed which uses waste heat from an operating internal combustion engine to warm a battery. A portion of the waste heat is stored in the sensible and latent heat of a phase change type material for use in maintaining the battery temperature after the engine is shut off. The basic design of the device consists of a Phase Change Material (PCM) reservoir and a simple heat exchanger connected to the engineer's cooling system. Two types of units were built, tested and field trialed. A strap-on type which was strapped to the side of an automotive battery and was intended for the automotive after-market and a tray type on which a battery or batteries sat. This unit was intended for the heavy duty truck market. It was determined that both types of units increased the average cranking power of the batteries they were applied to. Although there were several design problems with the units such as the need for an automatic thermostatically controlled bypass valve, the overall feeling is that there is a market opportunity for both the strap-on and tray type battery warming units.

  11. Universal thermoelectric unit

    SciTech Connect

    Fedorov, M.I.; Engalychev, A.E.; Zaitsev, V.K.; Kaliazin, A.E.; Solomkin, F.Y.

    1994-08-10

    The problems of energy supply of low power electric devices very often can be solved with thermoelectric generator even with low coefficient of performance, when other electric energy sources are not convenient. The problems of thermoelectric and construction choice for such generators are discussed in the paper. A series of domestic thermoelectric generators was designed by the authors. The work is based on designing an universal thermoelectric unit---a battery which consist of ten thermoelements. The coefficient of performance of the unit is about 4%. Any thermoelectric generator can be made as a combination of these units. Principal opportunity of production such thermoelectric generators on industrial scale was proved. {copyright} {ital 1995} {ital American} {ital Institute} {ital of} {ital Physics}.

  12. Three conceptual units for behavior

    PubMed Central

    Moxley, Roy

    1987-01-01

    Three generic units for behavior are examined in terms of their background: an if-then unit for stimulus and response (S-R), a holistic unit for Kantor's behavior segment, and an AB-because-of-C unit for Skinner's three-term contingency. The units are distinguished in terms of their respective historical backgrounds, causal modes, advantages, and disadvantages. The ways in which these units may be compatible are discussed. PMID:22477957

  13. TRW utility demonstration unit

    SciTech Connect

    Not Available

    1990-01-01

    The TRW Advanced Entrained Coal Combustor Demonstration Project consists of retrofitting Orange and Rockland (O R) Utility Corporation's Lovett Plant Unit No. 3 with four (4) slagging combustors which will allow the gas/oil unit to fire 2.5% sulfur coal. The slagging combustor process will provide NO{sub x} and SO{sub x} emissions that meet NSPS and New York State Environmental Standards. During this report period, activity continued to address the total program funding shortfall. Ideas and responsibilities for further evaluation have been put forward to reduce the shortfall. In addition, an effort aimed at gaining additional program sponsorships, was initiated.

  14. Eensey, weensey units

    NASA Astrophysics Data System (ADS)

    Huffman, B. Todd; Doyle, Keith; Atkin, J. Keith

    2010-05-01

    You reported last month (April p3) on the efforts of Austin Sendek, a physics student from the University of California, Davis, to establish the "hella" as an official International System of Units (SI) prefix for 1027. You also asked for suggestions on unit prefixes that go down to 10-27 - but surely this is not difficult. I have long declared the "tini" (pronounced with an "ee" sound) to denote this quantity. This designation has the additional value of suggesting the subsequent two prefixes as well: the "insi" (pronounced "eensey") for 10-30, to be followed closely by the "winsi" (pronounced "weensey").

  15. SI Units to be Used in Place of Imperial Units and Old Metric Units

    ERIC Educational Resources Information Center

    Australian Science Teachers Journal, 1975

    1975-01-01

    A table lists the following quantities in imperial units, old metric units, and SI units: mass, force, energy, torque, power, pressure, temperature, thermal conductivity, frequency, dynamic viscosity, and kinematic viscosity. (MLH)

  16. Gemini facility calibration unit

    NASA Astrophysics Data System (ADS)

    Ramsay-Howat, Suzanne K.; Harris, John W.; Gostick, David C.; Laidlaw, Ken; Kidd, Norrie; Strachan, Mel; Wilson, Ken

    2000-08-01

    High-quality, efficient calibration instruments is a pre- requisite for the modern observatory. Each of the Gemini telescopes will be equipped with identical facility calibration units (GCALs) designed to provide wavelength and flat-field calibrations for the suite of instruments. The broad range of instrumentation planned for the telescopes heavily constrains the design of GCAL. Short calibration exposures are required over wavelengths from 0.3micrometers to 5micrometers , field sizes up to 7 arcminutes and spectral resolution from R-5 to 50,000. The output from GCAL must mimic the f-16 beam of the telescope and provide a uniform illumination of the focal plane. The calibration units are mounted on the Gemini Instrument Support Structure, two meters from the focal pane, necessitating the use of large optical components. We will discuss the opto-mechanical design of the Gemini calibration unit, with reference to those feature which allow these stringent requirements to be met. A novel reflector/diffuser unit replaces the integration sphere more normally found in calibration systems. The efficiency of this system is an order of magnitude greater than for an integration sphere. A system of two off-axis mirrors reproduces the telescope pupil and provides the 7 foot focal plane. The results of laboratory test of the uniformity and throughput of the GCAL will be presented.

  17. Wyoming Indians, Unit II.

    ERIC Educational Resources Information Center

    Robinson, Terry

    This unit on Wyoming Indians provides concepts, activities, Indian stories, and resources for elementary school students. Indian values and contributions are summarized. Concepts include the incorrectness of the term "Indian," the Indians' democratic society and sophisticated culture, historical events, and conflicts with whites over the land.…

  18. Understanding Haugh Units

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hand candling is the most common method of assessing interior egg quality. While this method is non-destructive, it is very subjective and takes some skill. The Haugh unit was developed in 1937 by R. Haugh and is revered as the “gold standard” for measuring interior egg quality. This objective me...

  19. Why Measure Haugh Units?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Most people associate the determination of interior egg quality with candling eggs. While this is the most commonly utilized method, it is very subjective and takes some skill. The Haugh unit was developed in 1937 by R. Haugh and is revered as the “gold standard” for measuring interior egg quality...

  20. Unit III: International Conflict.

    ERIC Educational Resources Information Center

    Maxey, Phyllis

    1983-01-01

    This lesson helps students understand the global network involved in international events. Students have an opportunity to examine the impact of international law and the role of international organizations, national governments, and private individuals in the effort to secure the release of United States hostages in Iran. (AM)

  1. Outdoorsman, Unit I.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

    The first of three units of the 4-H Outdoorsman Program is designed to teach basic campcraft skills and to promote environmental awareness for 4-H members in British Columbia, Alberta, Saskatchewan, and Manitoba. The manual contains information and instruction on; special responsibilities in the outdoors (including conservation and clean up),…

  2. Police. An Experimental Unit.

    ERIC Educational Resources Information Center

    Otero, George G.

    This unit examines four topic areas related to police: rules and enforcement, police discretion, variety of police tasks, and police differences among societies as products of certain social pressures. High-school students learn about the police as an institution that responds to social and historical pressures. Students study police systems in…

  3. NOVA SCIENCE UNIT 14.

    ERIC Educational Resources Information Center

    1964

    THE MAJOR CONCEPT OF THE UNIT IS THAT SOMETHING MUST BE DONE TO PARTICLES IN ORDER TO STUDY THEM. ATOMS ARE COMPOSED OF TWO KINDS OF CHARGED PARTICLES--PROTONS AND ELECTRONS. ANY DIFFERENCE IN THEIR NUMBERS RESULTS IN A CHARGED BODY. IF ENOUGH CHARGED BODIES ARE PRODUCED, THEY WILL AFFECT CHARGE DETECTORS. CONCLUSIONS CAN BE DRAWN FROM THE…

  4. Sickle Cell Unit.

    ERIC Educational Resources Information Center

    Canipe, Stephen L.

    Included in this high school biology unit on sickle cell anemia are the following materials: a synopsis of the history of the discovery and the genetic qualities of the disease; electrophoresis diagrams comparing normal, homozygous and heterozygous conditions of the disease; and biochemical characteristics and population genetics of the disease. A…

  5. Insects. Thematic Unit.

    ERIC Educational Resources Information Center

    Gosnell, Kathee

    This book is a captivating whole-language thematic unit about the study of insects, relating it to our understanding of the past and our hopes for using our knowledge in the present to balance the ecosystem in the future. It contains a wide variety of lesson ideas and reproducible pages designed for use with intermediate students. At its core,…

  6. Whale Teaching Unit.

    ERIC Educational Resources Information Center

    Peninsula Humane Society, San Mateo, CA.

    Materials in this teaching unit are designed to foster an interest in whale preservation among intermediate grade and junior high school students. Several readings provide background information on various types of whales and the economic value of whales. Student activities include a true and false game, a crossword, and a mobile. A resource list…

  7. Theme Unit. Horse Sense.

    ERIC Educational Resources Information Center

    Flagg, Ann

    1999-01-01

    This integrated, cross-curricular theme unit has children become immersed in the equine world as they broaden their vocabulary, participate in hands-on science and math, explore art, become aware of the horse's important role in history, and learn about good grooming. A student reproducible, a poetry poster, and a poster on the coloring of horses…

  8. CEU [Continuing Education Unit].

    ERIC Educational Resources Information Center

    Adult Basic Education Region V Staff Development Bulletin, 1974

    1974-01-01

    The Continuing Education Unit (CEU) is a means of recording and accounting non-credit programs and activities which are professional in nature. Seven criteria have been established to assure the professionalism and quality of instruction. The criteria concern the need, objectives, and rationale of the activity; the course planning and…

  9. Outdoorsman, Unit II.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

    The second of three units of the 4-H Outdoorsman Program introduces more advanced camping and survival techniques for 4-H members in British Columbia, Alberta, Saskatchewan, and Manitoba. Backpacking, finding food in the wild, making a fire without matches, lashing techniques, axemanship, finding your way (with and without a compass), making a…

  10. Outdoorsman, Unit III.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

    The third and final unit of the 4-H Outdoorsman Program covers the most advanced and challenging campcraft skills for 4-H members in British Columbia, Alberta, Saskatchewan and Manitoba. Survival camping (including building shelters and finding food), in-depth map-reading and orienteering, game management, hiking themes and recordkeeping are all…

  11. Prefixes as Processing Units.

    ERIC Educational Resources Information Center

    Laudanna, Alessandro; And Others

    1994-01-01

    Two experiments assessed the performance of subjects on prefixed nonwords resulting from the incorrect combination of a prefix and a real word in Italian. The results support the view that prefixes may be represented as units of access or representation in the mental lexicon. (41 references) (MDM)

  12. Theme Unit: Veggie Power.

    ERIC Educational Resources Information Center

    Flagg, Ann

    2000-01-01

    Presents a selection of activities for a cross-curricular unit based on vegetables. Activities address vocabulary, language arts, social studies, and health education. A student reproducible presents a tossed salad game. Game cards can be incorporated into the other activities. A poster describes plant parts that are edible. A sidebar offers…

  13. Everglades Environmental Study Units.

    ERIC Educational Resources Information Center

    Florida State Dept. of Education, Tallahassee. Office of Environment Education.

    These environmental study units consist of four modules and a tape-slide presentation on the Everglades National Park. Although not required for completion of the modules, the slide-tape presentation provides a resource for orientation of teachers and parents to camping experience for school children in an environmental education program. The four…

  14. Social Studies Resource Units.

    ERIC Educational Resources Information Center

    Bemiss, Clair W.

    Based on the premise that fundamental solutions to environmental problems must include social solutions, these three resource units are designed to study the interrelation of man and nature as part of the social studies curriculum. A series of inquiry questions are posed with the intent of stimulating students to find solutions to our…

  15. Planter unit test stand

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A planter test stand was developed to evaluate individual row-crop metering units in early 2013. This test stand provided the ability to quantify actual seed metering in terms of population, seed spacing, skips, and multiples over a range of meter RPMs and vacuum pressures. Preliminary data has been...

  16. Wyoming Government, Unit VII.

    ERIC Educational Resources Information Center

    Robinson, Terry

    This unit on Wyoming government presents concepts, activities, and stories for elementary school students. Concepts stress that the functions of government are determined according to the demands, needs, and traditions of the people; each part of government has a special function; as citizens, we should be loyal to the underlying concepts of our…

  17. Family Treatment Unit.

    ERIC Educational Resources Information Center

    Sawicki, Donna

    The document describes the Family Treatment Unit, a demonstration program to provide a variety of family treatment services to status offenders (11 to 17 years old) and their families. The goals of the program are: (1) to provide family services to families of status offenders; (2) to maintain status offenders in their natural homes by…

  18. Unitized paramagnetic salt thermometer

    SciTech Connect

    Abraham, B.M.

    1982-06-01

    The details of construction and assembly of a cerous magnesium nitrate (CMN) paramagnetic thermometer are presented. The thermometer is a small unit consisting of a primary, two secondaries, the salt pill, and thermal links. The thermometer calibration changes very little on successive coolings and is reliable to 35 mK. A typical calibration curve is also presented.

  19. Teletype test unit

    NASA Technical Reports Server (NTRS)

    Couch, R. H.; Beall, H. C.

    1979-01-01

    Device may be used to facilitate testing and fault isolation in teletype and modem systems that are used for communication by people who having hearing disabilities. Unit uses CMOS digital integrated circuitry which may be operated from relatively inexpensive battery of any voltage from 3 to 18 volts.

  20. Gloucester Marine Biology Unit.

    ERIC Educational Resources Information Center

    Shearer, Sonja; And Others

    Objectives and activities for a field trip study of the seacoast environment of Gloucester, Massachusetts, are outlined in this guide. One phase of a six-week tenth grade biology unit, the field trip features study of tidal pool and salt marsh ecosystems. Specific objectives of the trip relate to observation and identification of various forms of…

  1. Extravehicular mobility unit

    NASA Technical Reports Server (NTRS)

    Carson, M. A.; Rouen, M. N.; Lutz, C. C.; Mcbarron, J. W., II

    1975-01-01

    The Apollo extravehicular mobility unit (EMU) consisted of a highly mobile, anthropomorphic pressure vessel and a portable life support system. The EMU used for the first lunar landing is described along with the changes made in the EMU design during the program to incorporate the results of experience and to provide new capabilities. The performance of the EMU is discussed.

  2. Teaching about the United Nations.

    ERIC Educational Resources Information Center

    Osborne, Ken, Ed.

    1995-01-01

    This theme issue focuses on the 50th anniversary of the founding of the United Nations. Articles deal with aspects of the United Nations and include suggestions for teaching about the United Nations and using various teaching materials. Articles in this issue include: (1) "Celebrating United Nations Day" (Ken Osborne); (2) "Educating for World…

  3. Units that Make It Simple.

    ERIC Educational Resources Information Center

    Rayner-Canham, Geoffrey

    1985-01-01

    The International System of Units (SI) or the metric system contains related units which make science simpler for students and teachers. By emphasizing descriptive units, requiring unit use throughout calculations, and using negative exponents, teachers can help students have a better understanding of energy, pressure, and mass concepts. (DH)

  4. Thermal insulated glazing unit

    DOEpatents

    Selkowitz, Stephen E.; Arasteh, Dariush K.; Hartmann, John L.

    1991-01-01

    An improved insulated glazing unit is provided which can attain about R5 to about R10 thermal performance at the center of the glass while having dimensions about the same as those of a conventional double glazed insulated glazing unit. An outer glazing and inner glazing are sealed to a spacer to form a gas impermeable space. One or more rigid, non-structural glazings are attached to the inside of the spacer to divide the space between the inner and outer glazings to provide insulating gaps between glazings of from about 0.20 inches to about 0.40 inches. One or more glazing surfaces facing each thermal gap are coated with a low emissivity coating. Finally, the thermal gaps are filled with a low conductance gas such as krypton gas.

  5. Thermal insulated glazing unit

    DOEpatents

    Selkowitz, S.E.; Arasteh, D.K.; Hartmann, J.L.

    1988-04-05

    An improved insulated glazing unit is provided which can attain about R5 to about R10 thermal performance at the center of the glass while having dimensions about the same as those of a conventional double glazed insulated glazing unit. An outer glazing and inner glazing are sealed to a spacer to form a gas impermeable space. One or more rigid, non-structural glazings are attached to the inside of the spacer to divide the space between the inner and outer glazings to provide insulating gaps between glazings of from about 0.20 inches to about 0.40 inches. One or more glazing surfaces facing each thermal gap are coated with a low emissivity coating. Finally, the thermal gaps are filled with a low conductance gas such as krypton gas. 2 figs.

  6. Contamination analysis unit

    DOEpatents

    Gregg, H.R.; Meltzer, M.P.

    1996-05-28

    The portable Contamination Analysis Unit (CAU) measures trace quantities of surface contamination in real time. The detector head of the portable contamination analysis unit has an opening with an O-ring seal, one or more vacuum valves and a small mass spectrometer. With the valve closed, the mass spectrometer is evacuated with one or more pumps. The O-ring seal is placed against a surface to be tested and the vacuum valve is opened. Data is collected from the mass spectrometer and a portable computer provides contamination analysis. The CAU can be used to decontaminate and decommission hazardous and radioactive surfaces by measuring residual hazardous surface contamination, such as tritium and trace organics. It provides surface contamination data for research and development applications as well as real-time process control feedback for industrial cleaning operations and can be used to determine the readiness of a surface to accept bonding or coatings. 1 fig.

  7. Contamination analysis unit

    DOEpatents

    Gregg, Hugh R.; Meltzer, Michael P.

    1996-01-01

    The portable Contamination Analysis Unit (CAU) measures trace quantifies of surface contamination in real time. The detector head of the portable contamination analysis unit has an opening with an O-ring seal, one or more vacuum valves and a small mass spectrometer. With the valve closed, the mass spectrometer is evacuated with one or more pumps. The O-ring seal is placed against a surface to be tested and the vacuum valve is opened. Data is collected from the mass spectrometer and a portable computer provides contamination analysis. The CAU can be used to decontaminate and decommission hazardous and radioactive surface by measuring residual hazardous surface contamination, such as tritium and trace organics It provides surface contamination data for research and development applications as well as real-time process control feedback for industrial cleaning operations and can be used to determine the readiness of a surface to accept bonding or coatings.

  8. Laser system preset unit

    DOEpatents

    Goodwin, William L.

    1977-01-01

    An electronic circuit is provided which may be used to preset a digital display unit of a Zeeman-effect layer interferometer system which derives distance measurements by comparing a reference signal to a Doppler signal generated at the output of the interferometer laser head. The circuit presets dimensional offsets in the interferometer digital display by electronically inducing a variation in either the Doppler signal or the reference signal, depending upon the direction of the offset, to achieve the desired display preset.

  9. Applied Meteorology Unit (AMU)

    NASA Technical Reports Server (NTRS)

    Bauman, William; Lambert, Winifred; Wheeler, Mark; Barrett, Joe; Watson, Leela

    2007-01-01

    This report summarizes the Applied Meteorology Unit (AMU) activities for the second quarter of Fiscal Year 2007 (January - March 2007). Tasks reported on are: Obiective Lightning Probability Tool, Peak Wind Tool for General Forecasting, Situational Lightning Climatologies for Central Florida, Anvil Threat Corridor Forecast Tool in AWIPS, Volume Averaqed Heiqht lnteq rated Radar Reflectivity (VAHIRR), Tower Data Skew-t Tool, and Weather Research and Forecastini (WRF) Model Sensitivity Study

  10. United States crustal thickness

    NASA Technical Reports Server (NTRS)

    Allenby, R. J.; Schnetzler, C. C.

    1983-01-01

    The thickness of the crust, the thickness of the basal (intermediate or lower) crustal layer, and the average velocity at the top of the mantle have been mapped using all available deep-penetrating seismic-refraction profiles in the conterminous United States and surrounding border areas. These profiles are indexed to their literature data sources. The more significant long wavelength anomalies on the three maps are briefly discussed and analyzed. An attempt to use Bouguer gravity to validate mantle structure was inconclusive.

  11. Common drive unit

    NASA Technical Reports Server (NTRS)

    Ellis, R. C.; Fink, R. A.; Moore, E. A.

    1987-01-01

    The Common Drive Unit (CDU) is a high reliability rotary actuator with many versatile applications in mechanism designs. The CDU incorporates a set of redundant motor-brake assemblies driving a single output shaft through differential. Tachometers provide speed information in the AC version. Operation of both motors, as compared to the operation of one motor, will yield the same output torque with twice the output speed.

  12. Gas purifier unit

    SciTech Connect

    Hawryluk, J.

    1984-09-18

    A liquid contact type gas purifier unit in which gases to be treated are passed upwardly through a bath cleansing fluid to impart a circular and radially outward movement alone a central perforate support plate, the periphery of which has a circular rim with an adjacent collecting and reciprocating trough to provide for an even outward flow of cleansing fluid and stability of flow of the interacting fluid and gas streams and wider latitude of operable gas and pressure and flows.

  13. Bipartite units of nonlocality

    SciTech Connect

    Forster, Manuel; Wolf, Stefan

    2011-10-15

    Imagine a task in which a group of separated players aim to simulate a statistic that violates a Bell inequality. Given measurement choices the players shall announce an output based solely on the results of local operations--which they can discuss before the separation--on shared random data and shared copies of a so-called unit correlation. In the first part of this paper we show that in such a setting the simulation of any bipartite correlation, not containing the possibility of signaling, can be made arbitrarily accurate by increasing the number of shared Popescu-Rohrlich (PR) boxes. This establishes the PR box as a simple asymptotic unit of bipartite nonlocality. In the second part we study whether this property extends to the multipartite case. More generally, we ask if it is possible for separated players to asymptotically reproduce any nonsignaling statistic by local operations on bipartite unit correlations. We find that nonadaptive strategies are limited by a constant accuracy and that arbitrary strategies on n resource correlations make a mistake with a probability greater or equal to c/n, for some constant c.

  14. 21 CFR 184.1848 - Starter distillate.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... distillate) is a steam distillate of the culture of any or all of the following species of bacteria grown on a medium consisting of skim milk usually fortified with about 0.1 percent citric acid:...

  15. A Starter's Guide to Artificial Intelligence.

    ERIC Educational Resources Information Center

    McConnell, Barry A.; McConnell, Nancy J.

    1988-01-01

    Discussion of the history and development of artificial intelligence (AI) highlights a bibliography of introductory books on various aspects of AI, including AI programing; problem solving; automated reasoning; game playing; natural language; expert systems; machine learning; robotics and vision; critics of AI; and representative software. (LRW)

  16. ISV safety, processing, and starter path issues

    SciTech Connect

    Hilliard, D K; Kindle, C H

    1991-04-01

    Numerous experiments and studies related to safety concerns in the in situ vitrification (ISV) process have been conducted at Pacific Northwest Laboratory. Topics of interest include (1) combustible inclusions, (2) sealed containers, (3) radiant heat surge, (4) electrical shock, (5) general risk analysis, and (6) Pu criticality. The data and analyses are those used for the initial ISV development and subsequent improvement; the majority was performed in 1987 or earlier. The purpose of this report is to document these analyses for reference purposes; knowledge gained more recently is, or will be, incorporated in other documents. 33 refs., 1 fig., 9 tabs.

  17. 21 CFR 184.1848 - Starter distillate.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... a medium consisting of skim milk usually fortified with about 0.1 percent citric acid: Streptococcus... formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid, and acetoin. (b) The...

  18. 21 CFR 184.1848 - Starter distillate.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... skim milk usually fortified with about 0.1 percent citric acid: Streptococcus lactis, S. cremoris, S... acetate, acetone, ethyl alcohol, 2-butanone, acetic acid, and acetoin. (b) The ingredient must be of...

  19. 21 CFR 184.1848 - Starter distillate.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... a medium consisting of skim milk usually fortified with about 0.1 percent citric acid: Streptococcus... formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid, and acetoin. (b) The...

  20. 7 CFR 58.406 - Starter facility.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Rooms and Compartments §...

  1. 7 CFR 58.406 - Starter facility.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Rooms and Compartments §...

  2. 7 CFR 58.406 - Starter facility.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Rooms and Compartments §...

  3. 7 CFR 58.406 - Starter facility.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Rooms and Compartments §...

  4. 7 CFR 58.406 - Starter facility.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Rooms and Compartments §...

  5. Starter: A Notebook for New Teachers.

    ERIC Educational Resources Information Center

    North Carolina State Dept. of Public Instruction, Raleigh. Div. for Exceptional Children.

    The manual is intended to help new teachers in North Carolina provide education and related services to handicapped and gifted students. The first section discusses general resources for beginning teachers. Topics covered include getting the room ready, preparing to manage behavior, enjoying the first day of school, managing classroom problems,…

  6. 21 CFR 184.1848 - Starter distillate.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... formate, ethyl acetate, acetone, ethyl alcohol, 2-butanone, acetic acid, and acetoin. (b) The ingredient... a medium consisting of skim milk usually fortified with about 0.1 percent citric acid:...

  7. Multipurpose auxiliary power unit

    SciTech Connect

    Rodgers, C.

    1990-04-17

    This patent describes a gas turbine alternately usable as an auxiliary power unit, load compressor, air turbine started or the like. It comprises: a centrifugal compressor mounted for rotation; a turbine wheel mounted for rotation; a clutch interconnecting the compressor and the turbine wheel and selectively operable to couple or decouple the compressor and the turbine wheel; and inlet to the compressor; variable inlet guide vanes in the inlet and movable between positions substantially opening and substantially closing the inlet; a compressed air outlet from the compressor; a gas inlet to the turbine wheel, a combustor interconnecting the gas inlet and the turbine wheel.

  8. Applied Meteorology Unit (AMU)

    NASA Technical Reports Server (NTRS)

    Bauman, William H., Jr.; Crawford, Winifred; Short, David; Barrett, Joe; Watson, Leela

    2008-01-01

    This report summarizes the Applied Meteorology Unit (AMU) activities for the second quarter of Fiscal Year 2008 (January - March 2008). Projects described are: (1) Peak Wind Tool for User Launch Commit Criteria (LCC), (2) Peak Wind Tool for General Forecasting, (3) Situational Lightning Climatologies for Central Florida. Phase III, (4) Volume Averaged Height Integrated Radar Reflectivity (VAHIRR), (5) Impact of Local Sensors, (6) Radar Scan Strategies for the PAFB WSR-74C Replacement and (7) WRF Wind Sensitivity Study at Edwards Air Force Base.

  9. Applied Meteorology Unit (AMU)

    NASA Technical Reports Server (NTRS)

    Bauman, William; Crawford, Winifred; Barrett, Joe; Watson, Leela; Wheeler, Mark

    2010-01-01

    This report summarizes the Applied Meteorology Unit (AMU) activities for the first quarter of Fiscal Year 2010 (October - December 2009). A detailed project schedule is included in the Appendix. Included tasks are: (1) Peak Wind Tool for User Launch Commit Criteria (LCC), (2) Objective Lightning Probability Tool, Phase III, (3) Peak Wind Tool for General Forecasting, Phase II, (4) Upgrade Summer Severe Weather Tool in Meteorological Interactive Data Display System (MIDDS), (5) Advanced Regional Prediction System (ARPS) Data Analysis System (ADAS) Update and Maintainability, (5) Verify 12-km resolution North American Model (MesoNAM) Performance, and (5) Hybrid Single-Particle Lagrangian Integrated Trajectory (HYSPLIT) Graphical User Interface.

  10. Power-processing unit

    NASA Technical Reports Server (NTRS)

    Wessel, Frank J. (Inventor); Hancock, Donald J. (Inventor)

    1987-01-01

    Power-processing unit uses AC buses (30, 32) to supply all current dependent needs such as connections (54, 56) to an ion thruster through an inductor (88) and the primary of a transformer (90), to assure limited currents to such loads. Where temperature control is also required, such as to the main discharge vaporizer heater connection (36, 38), switches (100, 102) are serially connected with inductor (96) and the primary of transformer (98). Temperature sensor (104) controls the switches (100, 102) for temperature regulation.

  11. Intensive Care Unit Psychosis

    PubMed Central

    Monks, Richard C.

    1984-01-01

    Patients who become psychotic in intensive care units are usually suffering from delirium. Underlying causes of delirium such as anxiety, sleep deprivation, sensory deprivation and overload, immobilization, an unfamiliar environment and pain, are often preventable or correctable. Early detection, investigation and treatment may prevent significant mortality and morbidity. The patient/physician relationship is one of the keystones of therapy. More severe cases may require psychopharmacological measures. The psychotic episode is quite distressing to the patient and family; an educative and supportive approach by the family physician may be quite helpful in patient rehabilitation. PMID:21279016

  12. Toxic Hazards Research Unit

    NASA Technical Reports Server (NTRS)

    Macewen, J. D.; Vernot, E. H.

    1971-01-01

    The activities of the Toxic Hazards Research Unit (THRU) for the period of June 1970 through May 1971 reviewed. Modification of the animal exposure facilities primarily for improved human safety but also for experimental integrity and continuity are discussed. Acute toxicity experiments were conducted on hydrogen fluoride (HF), hydrogen chloride (HCl), nitrogen dioxide (NO2), and hydrogen cyanide (HCN) both singly and in combination with carbon dioxide (CO). Additional acute toxicity experiments were conducted on oxygen difluoride (OF2) and chlorine pentafluoride (ClF5). Subacute toxicity studies were conducted on methylisobutylketone and dichloromethane (methylene dichloride). The interim results of further chronic toxicity experiments on monomethylhydrazine (MMH) are also described.

  13. The Vernier delay unit

    SciTech Connect

    Pierce, W.B.

    1985-02-01

    One of the most critical timing specifications for the SLC machine occurs at the injector and ejector magnets for the Damping Ring. It has been determined that the trigger pulses to the magnets must be controlled to 0.1 ns. The primary source for all trigger pulses for the SLC machine is the Programmable Delay Unit (PDU). The PDU generates a 67.2 ns wide pulse with delay increments of 8.7 ns. The gap between the required accuracy and that available from the PDU requires the design of a new module that is called the Vernier Delay Unit (VDU). This module accepts the 67.2 ns pulse from the PDU and is capable of increasing the delay in steps of 0.1 ns from 0 to 10.7 ns plus the minimum 9 ns delay. The module has two totally independent channels. The pulse input to the module is software selectable from either the auxiliary backplane or a front panel Lemo connector. The auxiliary backplane pulses are to be the 67 ns differential ECL pulses from the PDU. The front panel input is to be a NIM level (-0.7 V 50 termination).

  14. The new system of units

    NASA Astrophysics Data System (ADS)

    Fischer, Joachim; Ullrich, Joachim

    2016-01-01

    The redefinition of several physical base units planned for 2018 requires precise knowledge of the values of certain fundamental physical constants. Scientists are working hard to meet the deadlines for realizing the ultimate International System of Units.

  15. REACH. Residential Electrical Wiring Units.

    ERIC Educational Resources Information Center

    Ansley, Jimmy; Ennis, Mike

    As a part of the REACH (Refrigeration, Electro-Mechanical, Air-Conditioning, Heating) electromechanical cluster, this student manual contains individualized instructional units in the area of residential electrical wiring. The instructional units focus on grounded outlets, service entrance, and blueprint reading. Each unit follows a typical format…

  16. Snakes: An Integrated Unit Plan.

    ERIC Educational Resources Information Center

    Lawrence, Lisa

    This document presents an integrated unit plan on snakes targeting second grade students. Objectives of the unit include developing concepts of living things, understanding the contribution and importance of snakes to the environment, and making connections between different disciplines. The unit integrates the topic of snakes into the areas of…

  17. Famous Presidents Unit, Third Grade.

    ERIC Educational Resources Information Center

    Nowlin, Isabel

    This teaching unit is composed of six parts: (1) content outline, (2) unit goals, (3) objectives, (4) activities, (5) evaluation plan, and (6) bibliography. The content of the unit centers on the lives of George Washington and Abraham Lincoln. Specifically it investigates what made these men exceptional heroes, and it differentiates between facts…

  18. Design of hydraulic recuperation unit

    NASA Astrophysics Data System (ADS)

    Jandourek, Pavel; Habán, Vladimír; Hudec, Martin; Dobšáková, Lenka; Štefan, David

    2016-03-01

    This article deals with design and measurement of hydraulic recuperation unit. Recuperation unit consist of radial turbine and axial pump, which are coupled on the same shaft. Speed of shaft with impellers are 6000 1/min. For economic reasons, is design of recuperation unit performed using commercially manufactured propellers.

  19. Using SI Units in Mechanics.

    ERIC Educational Resources Information Center

    Meriam, J. L.

    This paper provides an historical account of the development of the International System of Units (SI), a complete listing of these units, and rules concerning their use and proper abbreviation. Ambiguities concerning the use of the system are explained. Appendices contain conversion factors for U.S. - British to SI units along with several…

  20. Measurements, Physical Quantities, and Units.

    ERIC Educational Resources Information Center

    Wilson, Laurence E.

    1988-01-01

    Explains the significance of the mole as a unit of measure by showing the relationship between physical quantities and their mathematical representations. Offers a summary of the principles of metrology that make creation of physical quantities and units seem reasonable. A table of base physical quantities and units is included. (RT)

  1. What's It Worth? Unit Plans.

    ERIC Educational Resources Information Center

    United States Mint (Dept. of Treasury), Washington, DC.

    This hands-on coin unit is for students in grades 1-2. Students play games and work with coin manipulatives to practice coin and value recognition, finding coin combinations, and adding coins. The unit provides keywords; recommends subject areas and approximate length of time; poses an essential question or problem; provides a unit introduction;…

  2. Creative Coin Combinations. Unit Plans.

    ERIC Educational Resources Information Center

    United States Mint (Dept. of Treasury), Washington, DC.

    This unit of study for grades K-2 focuses on counting coins and coin equivalencies up to 50 cents, making use of a literature connection. The unit provides key words; recommends subject areas and approximate length of time; poses an essential question or problem; provides a unit introduction; notes four individual lessons ((1) For Sale!; (2)…

  3. United Nations Day, 24 October.

    ERIC Educational Resources Information Center

    Osborne, Ken, Ed.

    1993-01-01

    Serving as the journal of the Manitoba Social Science Teachers' Association, this issue commemorates United Nations Day with the editorial, "Teaching about the United Nations" (Ken Osborne). Another article devoted to the international organization is "The United Nations and International Peace and Security" (Ken Osborne). The article is intended…

  4. Hydrologic Unit Map -- 1974, Minnesota

    USGS Publications Warehouse

    U.S. Geological Survey

    1974-01-01

    This map and accompanying table show Hydrologic Units that are basically hydrographic in nature.  The Cataloging Units shown will supplant the Cataloging Units previously used by the U.S. Geological Survey in its Catalog of Information on Water Data (1966-72).   

  5. Metric Units in Primary Schools.

    ERIC Educational Resources Information Center

    Lighthill, M. J.; And Others

    Although this pamphlet is intended as background material for teachers in English primary schools changing to the System International d'Unites (SI units), the form of the metric system being adopted by the United Kingdom, the educational implications of the change and the lists of apparatus suitable for use with children up to 14 years of age are…

  6. Cours Commercial (Business Education Unit).

    ERIC Educational Resources Information Center

    Roy, Gerald

    This business education unit in French was prepared for use in a bilingual education program at the twelfth grade level. The purpose of the unit is to improve typing skills in French. The unit covers the following objectives: (1) the location and typing of French characters on the keyboard; (2) the format of a business letter in French; (3)…

  7. Descriptive Writing: A Thematic Unit.

    ERIC Educational Resources Information Center

    Smith, Joanna J.

    This thematic unit for teaching descriptive writing is organized around 10 days of lesson plans. The unit begins by asking key questions about descriptive writing and providing information on grade level, ability level, number of lessons and length of classes, and prior knowledge students should have. It also offers a unit rationale and key…

  8. Sporopollenin Biosynthetic Enzymes Interact and Constitute a Metabolon Localized to the Endoplasmic Reticulum of Tapetum Cells[W

    PubMed Central

    Lallemand, Benjamin; Erhardt, Mathieu; Heitz, Thierry; Legrand, Michel

    2013-01-01

    The sporopollenin polymer is the major constituent of exine, the outer pollen wall. Recently fatty acid derivatives have been shown to be the precursors of sporopollenin building units. ACYL-COA SYNTHETASE, POLYKETIDE SYNTHASE A (PKSA) and PKSB, TETRAKETIDE α-PYRONE REDUCTASE1 (TKPR1) and TKPR2 have been demonstrated to be involved in sporopollenin biosynthesis in Arabidopsis (Arabidopsis thaliana). Here all these sporopollenin biosynthetic enzymes but TKPR2 have been immunolocalized to endoplasmic reticulum of anther tapetal cells. Pull-down experiments demonstrated that tagged recombinant proteins interacted to form complexes whose constituents were characterized by immunoblotting. In vivo protein interactions were evidenced by yeast (Saccharomyces cerevisiae) two-hybrid analysis and by fluorescence lifetime imaging microscopy/Förster resonance energy transfer studies in transgenic Nicotiana benthamiana, which were used to test the possibility that the enzymes interact to form a biosynthetic metabolon. Various pairs of proteins fused to two distinct fluorochromes were coexpressed in N. benthamiana leaf tissues and fluorescence lifetime imaging microscopy/Förster resonance energy transfer measurements demonstrated that proteins interacted pairwise in planta. Taken together, these results suggest the existence of a sporopollenin metabolon. PMID:23632852

  9. Analysis of TETRAKETIDE α-PYRONE REDUCTASE function in Arabidopsis thaliana reveals a previously unknown, but conserved, biochemical pathway in sporopollenin monomer biosynthesis.

    PubMed

    Grienenberger, Etienne; Kim, Sung Soo; Lallemand, Benjamin; Geoffroy, Pierrette; Heintz, Dimitri; Souza, Clarice de Azevedo; Heitz, Thierry; Douglas, Carl J; Legrand, Michel

    2010-12-01

    The precise structure of the sporopollenin polymer that is the major constituent of exine, the outer pollen wall, remains poorly understood. Recently, characterization of Arabidopsis thaliana genes and corresponding enzymes involved in exine formation has demonstrated the role of fatty acid derivatives as precursors of sporopollenin building units. Fatty acyl-CoA esters synthesized by ACYL-COA SYNTHETASE5 (ACOS5) are condensed with malonyl-CoA by POLYKETIDE SYNTHASE A (PKSA) and PKSB to yield α-pyrone polyketides required for exine formation. Here, we show that two closely related genes encoding oxidoreductases are specifically and transiently expressed in tapetal cells during microspore development in Arabidopsis anthers. Mutants compromised in expression of the reductases displayed a range of pollen exine layer defects, depending on the mutant allele. Phylogenetic studies indicated that the two reductases belong to a large reductase/dehydrogenase gene family and cluster in two distinct clades with putative orthologs from several angiosperm lineages and the moss Physcomitrella patens. Recombinant proteins produced in bacteria reduced the carbonyl function of tetraketide α-pyrone compounds synthesized by PKSA/B, and the proteins were therefore named TETRAKETIDE α-PYRONE REDUCTASE1 (TKPR1) and TKPR2 (previously called DRL1 and CCRL6, respectively). TKPR activities, together with those of ACOS5 and PKSA/B, identify a conserved biosynthetic pathway leading to hydroxylated α-pyrone compounds that were previously unknown to be sporopollenin precursors. PMID:21193572

  10. Sporopollenin biosynthetic enzymes interact and constitute a metabolon localized to the endoplasmic reticulum of tapetum cells.

    PubMed

    Lallemand, Benjamin; Erhardt, Mathieu; Heitz, Thierry; Legrand, Michel

    2013-06-01

    The sporopollenin polymer is the major constituent of exine, the outer pollen wall. Recently fatty acid derivatives have been shown to be the precursors of sporopollenin building units. ACYL-COA SYNTHETASE, POLYKETIDE SYNTHASE A (PKSA) and PKSB, TETRAKETIDE α-PYRONE REDUCTASE1 (TKPR1) and TKPR2 have been demonstrated to be involved in sporopollenin biosynthesis in Arabidopsis (Arabidopsis thaliana). Here all these sporopollenin biosynthetic enzymes but TKPR2 have been immunolocalized to endoplasmic reticulum of anther tapetal cells. Pull-down experiments demonstrated that tagged recombinant proteins interacted to form complexes whose constituents were characterized by immunoblotting. In vivo protein interactions were evidenced by yeast (Saccharomyces cerevisiae) two-hybrid analysis and by fluorescence lifetime imaging microscopy/Förster resonance energy transfer studies in transgenic Nicotiana benthamiana, which were used to test the possibility that the enzymes interact to form a biosynthetic metabolon. Various pairs of proteins fused to two distinct fluorochromes were coexpressed in N. benthamiana leaf tissues and fluorescence lifetime imaging microscopy/Förster resonance energy transfer measurements demonstrated that proteins interacted pairwise in planta. Taken together, these results suggest the existence of a sporopollenin metabolon. PMID:23632852

  11. United Arab Emirates.

    PubMed

    1985-02-01

    This discussion of the United Arab Emirates focuses on the following: the people; geography; history; government; political conditions; defense; the economy; foreign relations; and relations between the US and the United Arab Emirates. In 1983 the population was estimated at 1,194,000. In 1984 the annual growth rate was negative. Life expectancy is about 60 years. Fewer than 20% of the population are UAE citizens. Indigenous Emiris are Arab; the rest of the population includes significant numbers of other Arabs -- Palestinians, Egyptians, Jordanians, Yemenis, Omanis, as well as many Iranians, Pakistanis, Indians, and West Europeans, especially in Dubai. The UAE is in the eastern Arabian Peninsula, bounded on the north by the Persian Gulf. European and Arab pirates roamed the Trucial Coast area from the 17th century into the 19th century. Early British expeditions against the pirates led to further campaigns against their headquarters. Piracy continued intermittently until 1835, when the shaikhs agreed not to engage in hostilities at sea. Primarily in reaction to the ambitions of other European countries, the UK and the Trucial States established closer bonds in an 1892 treaty. In 1968 the British government announced its decision, reaffirmed in March 1971, to end the treaty relationship with the gulf shaikhdoms. When the British protective treaty with the Trucial Shaikhdoms ended on December 1, they became fully independent. On December 2, 1971, 6 of them entered into a union called the United Arab Emirates. The 7th, Ras al-Khaimah, joined in early 1972. Administratively, the UAE is a loose federation of 7 emirates, each with its own ruler. The pace at which local government in each emirate is evolving, from traditional to modern, is set primarily by the ruler. Under the provisional constitution of 1971, each emirate reserves considerable powers, including control over mineral rights, taxation, and police powers. In this milieu, the growth of federal powers has

  12. Learning unit: Thin lenses

    NASA Astrophysics Data System (ADS)

    Nita, L.-S.

    2012-04-01

    Learning unit: Thin lenses "Why objects seen through lenses are sometimes upright and sometimes reversed" Nita Laura Simona National College of Arts and Crafts "Constantin Brancusi", Craiova, Romania 1. GEOMETRIC OPTICS. 13 hours Introduction (models, axioms, principles, conventions) 1. Thin lenses (Types of lenses. Defining elements. Path of light rays through lenses. Image formation. Required physical quantities. Lens formulas). 2. Lens systems (Non-collated lenses. Focalless systems). 3. Human eye (Functioning as an optical system. Sight defects and their corrections). 4. Optical instruments (Characteristics exemplified by a magnifying glass. Paths of light rays through a simplified photo camera. Path of light rays through a classical microscope) (Physics curriculum for the IXth grade/ 2011). This scenario exposes a learning unit based on experimental sequences (defining specific competencies), as a succession of lessons started by noticing a problem whose solution assumes the setup of an experiment under laboratory conditions. Progressive learning of theme objectives are realised with sequential experimental steps. The central cognitive process is the induction or the generalization (development of new knowledge based on observation of examples or counterexamples of the concept to be learnt). Pupil interest in theme objectives is triggered by problem-situations, for example: "In order to better see small objects I need a magnifying glass. But when using a magnifier, small object images are sometimes seen upright and sometimes seen reversed!" Along the way, pupils' reasoning will converge to the idea: "The image of an object through a lens depends on the relative distances among object, lens, and observer". Associated learning model: EXPERIMENT Specific competencies: derived from the experiment model, in agreement with the following learning unit steps I. Evoking - Anticipation: Size of the problem, formulation of hypotheses and planning of experiment. II

  13. Forward Deployed Robotic Unit

    NASA Astrophysics Data System (ADS)

    Brendle, Bruce E., Jr.; Bornstein, Jonathan A.

    2000-07-01

    Forward Deployed Robotic Unit (FDRU) is a core science and technology objective of the US Army, which will demonstrate the impact of autonomous systems on all phases of future land warfare. It will develop, integrate and demonstrate technology required to achieve robotic and fire control capabilities for future land combat vehicles, e.g., Future Combat Systems, using a system of systems approach that culminates in a field demonstration in 2005. It will also provide the required unmanned assets and conduct the demonstration. Battle Lab Warfighting Experiments and data analysis required to understand the effects of unmanned assets on combat operations. The US Army Tank- Automotive & Armaments Command and the US Army Research Laboratory are teaming in an effort to leverage prior technology achievements in the areas of autonomous mobility, architecture, sensor and robotics system integration; advance the state-of-the-art in these areas; and to provide field demonstration/application of the technologies.

  14. Composite material impregnation unit

    NASA Technical Reports Server (NTRS)

    Wilkinson, S. P.; Marchello, J. M.; Johnston, N. J.

    1993-01-01

    This memorandum presents an introduction to the NASA multi-purpose prepregging unit which is now installed and fully operational at the Langley Research Center in the Polymeric Materials Branch. A description of the various impregnation methods that are available to the prepregger are presented. Machine operating details and protocol are provided for its various modes of operation. These include, where appropriate, the related equations for predicting the desired prepreg specifications. Also, as the prepregger is modular in its construction, each individual section is described and discussed. Safety concerns are an important factor and a chapter has been included that highlights the major safety features. Initial experiences and observations for fiber impregnation are described. These first observations have given great insight into the areas of future work that need to be addressed. Future memorandums will focus on these individual processes and their related problems.

  15. Reviews Book: The Age of Wonder Equipment: Portoscope DVD: Around the World in 80 Images Book: Four Laws that Drive the Universe Book: Antimatter Equipment: Coffee Saver Starter Set Equipment: Graphite Levitation Kit Book: Critical Reading Video: Science Fiction-Science Fact Web Watch

    NASA Astrophysics Data System (ADS)

    2009-03-01

    WE RECOMMEND The Age of Wonder This book tells the stories of inspiring 19th-century scientists Antimatter A fast read that gives an intriguing tour of the antimatter world Science Fiction-Science Fact A video from a set of resources about the facts in science fiction WORTH A LOOK Portoscope Lightweight ×30 microscope that is easy on the purse Four Laws that Drive the Universe In just 124 pages Peter Atkins explains thermodynamics Coffee Saver Starter Kit A tool that can demonstrate the effect of reduced air pressure Graphite Levitation Kit Compact set that demonstrates diamagnetic behaviour Critical Reading A study guide on how to read scientific papers HANDLE WITH CARE Around the World in 80 Images Navigate through images from Envistat, country by country WEB WATCH This month's issue features real-time simulation program Krucible 2.0, which enables learners to run virtual experiments

  16. Aquarius Digital Processing Unit

    NASA Technical Reports Server (NTRS)

    Forgione, Joshua; Winkert, George; Dobson, Norman

    2009-01-01

    Three documents provide information on a digital processing unit (DPU) for the planned Aquarius mission, in which a radiometer aboard a spacecraft orbiting Earth is to measure radiometric temperatures from which data on sea-surface salinity are to be deduced. The DPU is the interface between the radiometer and an instrument-command-and-data system aboard the spacecraft. The DPU cycles the radiometer through a programmable sequence of states, collects and processes all radiometric data, and collects all housekeeping data pertaining to operation of the radiometer. The documents summarize the DPU design, with emphasis on innovative aspects that include mainly the following: a) In the radiometer and the DPU, conversion from analog voltages to digital data is effected by means of asynchronous voltage-to-frequency converters in combination with a frequency-measurement scheme implemented in field-programmable gate arrays (FPGAs). b) A scheme to compensate for aging and changes in the temperature of the DPU in order to provide an overall temperature-measurement accuracy within 0.01 K includes a high-precision, inexpensive DC temperature measurement scheme and a drift-compensation scheme that was used on the Cassini radar system. c) An interface among multiple FPGAs in the DPU guarantees setup and hold times.

  17. Flameless nitrogen skid unit

    SciTech Connect

    Loesch, S.B.; John, J.C.; Mints, D.K.

    1984-03-27

    A flameless nitrogen vaporizing unit includes a first internal combustion engine driving a nitrogen pump through a transmission. A second internal combustion engine drives three hydraulic oil pumps against a variable back pressure so that a variable load may be imposed upon the second engine. Liquid nitrogen is pumped from the nitrogen pump driven by the first engine into a first heat exchanger where heat is transferred from exhaust gases from the first and second internal combustion engines to the liquid nitrogen to cause the nitrogen to be transformed into a gaseous state. The gaseous nitrogen then flows into a second heat exchanger where it is superheated by an engine coolant fluid to heat the gaseous nitrogen to essentially an ambient temperature. The superheated nitrogen is then injected into the well. The engine coolant fluid flows in a coolant circulation system. Heat is transferred to the coolant fluid directly from the internal combustion engine. Heat is also provided to the coolant fluid from lubrication oil pumped by the three pumps attached to the second internal combustion engine. The coolant fluid circulating system includes a comingling chamber for comingling warmer coolant fluid flowing from the internal combustion engines to the second heat exchanger with cooler coolant fluids flowing from the second heat exchanger to the internal combustion engines. Methods of vaporizing nitrogen are also disclosed.

  18. Transportation monitoring unit qualification

    NASA Technical Reports Server (NTRS)

    Cook, M.

    1990-01-01

    Transportation monitoring unit (TMU) qualification testing was performed between 3 Mar. and 14 Dec. 1989. The purpose of the testing was to qualify the TMUs to monitor and store temperature and acceleration data on redesigned solid rocket motor segments and exit cones while they are being shipped from Utah's Thiokol Corporation, Space Operations, to Kennedy Space Center. TMUs were subjected to transportation tests that concerned the structural integrity of the TMUs only, and did not involve TMU measuring capability. This testing was terminated prior to completion due to mounting plate failures, high and low temperature shutdown failures, and data collection errors. Corrective actions taken by the vendor to eliminate high temperature shutdowns were ineffective. An evaluation was performed on the TMUs to determine the TMU vibration and temperature measuring accuracy at a variety of temperatures. This test demonstrated that TMU measured shock levels are high, and that TMUs are temperature sensitive because of decreased accuracy at high and low temperatures. It was determined that modifications to the current TMU system, such that it could be qualified for use, would require a complete redesign and remanufacture. Because the cost of redesigning and remanufacturing the present TMU system exceeds the cost of procuring a new system that could be qualified without modification, it is recommended that an alternate transportation monitoring system be qualified.

  19. United States West Coast

    NASA Technical Reports Server (NTRS)

    2002-01-01

    On Thursday (Feb. 14, 2002), the cloud cover that often overshadows the western United States this time of year broke to provide those at the Olympic Games with a beautiful day. The nearly cloud-free day was captured by the Moderate-resolution Imaging Spectroradiometer (MODIS), flying aboard NASAs Terra spacecraft. A thick layer of snow blankets northernmost Nevada, northern Utah, most of Idaho and western Wyoming. The snow surrounds and highlights Utahs Great Salt Lake. Just south of the lake, clouds can be seen hovering over southern Utah. (In general, clouds appear streaky and uneven on a satellite image, and snow cover appears solid with definable borders.) North of the Great Salt Lake, one can clearly discern the light gray Northern Rocky Mountains cutting through Idaho and up into Canada. Moving southwest, the spine-like Sierra Nevada mountains separate the greenery of Southern California from the brown deserts of Arizona and Nevada. Credit: Jacques Descloitres, MODIS Land Rapid Response Team, NASA/GSFC

  20. Six Week Slavery Novel Unit.

    ERIC Educational Resources Information Center

    Jones, Darolyn Lyn

    Developed in conjunction with a graduate course and used in classrooms with all types of learners, this paper presents a 6-week unit of study on slavery based on two adolescent novels--"NIGHTJOHN" by Gary Paulson and "My Name Is not Angelica" by Scott O'Dell. After a brief introduction to the unit, the paper presents the 14 activities of the unit:…

  1. Modular weapon control unit

    SciTech Connect

    Boccabella, M.F.; McGovney, G.N.

    1997-01-01

    The goal of the Modular Weapon Control Unit (MWCU) program was to design and develop a reconfigurable weapon controller (programmer/sequencer) that can be adapted to different weapon systems based on the particular requirements for that system. Programmers from previous systems are conceptually the same and perform similar tasks. Because of this commonality and the amount of re-engineering necessary with the advent of every new design, the idea of a modular, adaptable system has emerged. Also, the controller can be used in more than one application for a specific weapon system. Functionality has been divided into a Processor Module (PM) and an Input/Output Module (IOM). The PM will handle all operations that require calculations, memory, and timing. The IOM will handle interfaces to the rest of the system, input level shifting, output drive capability, and detection of interrupt conditions. Configuration flexibility is achieved in two ways. First, the operation of the PM is determined by a surface mount Read-Only Memory (ROM). Other surface-mount components can be added or neglected as necessary for functionality. Second, IOMs consist of configurable input buffers, configurable output drivers, and configurable interrupt generation. Further, these modules can be added singly or in groups to a Processor Module to achieve the required I/O configuration. The culmination of this LDRD was the building of both Processor Module and Input/Output Module. The MWCU was chosen as a test system to evaluate Low-Temperature Co-fired Ceramic (LTCC) technology, desirable for high component density and good thermal characteristics.

  2. GPS Metric Tracking Unit

    NASA Technical Reports Server (NTRS)

    2008-01-01

    As Global Positioning Satellite (GPS) applications become more prevalent for land- and air-based vehicles, GPS applications for space vehicles will also increase. The Applied Technology Directorate of Kennedy Space Center (KSC) has developed a lightweight, low-cost GPS Metric Tracking Unit (GMTU), the first of two steps in developing a lightweight, low-cost Space-Based Tracking and Command Subsystem (STACS) designed to meet Range Safety's link margin and latency requirements for vehicle command and telemetry data. The goals of STACS are to improve Range Safety operations and expand tracking capabilities for space vehicles. STACS will track the vehicle, receive commands, and send telemetry data through the space-based asset, which will dramatically reduce dependence on ground-based assets. The other step was the Low-Cost Tracking and Data Relay Satellite System (TDRSS) Transceiver (LCT2), developed by the Wallops Flight Facility (WFF), which allows the vehicle to communicate with a geosynchronous relay satellite. Although the GMTU and LCT2 were independently implemented and tested, the design collaboration of KSC and WFF engineers allowed GMTU and LCT2 to be integrated into one enclosure, leading to the final STACS. In operation, GMTU needs only a radio frequency (RF) input from a GPS antenna and outputs position and velocity data to the vehicle through a serial or pulse code modulation (PCM) interface. GMTU includes one commercial GPS receiver board and a custom board, the Command and Telemetry Processor (CTP) developed by KSC. The CTP design is based on a field-programmable gate array (FPGA) with embedded processors to support GPS functions.

  3. Apollo Telescope Mount Thermal Unit

    NASA Technical Reports Server (NTRS)

    1970-01-01

    The Apollo Telescope Mount (ATM) was designed and developed by the Marshall Space Flight Center (MSFC) and served as the primary scientific instrument unit aboard Skylab (1973-1979). The ATM consisted of eight scientific instruments as well as a number of smaller experiments. This image is of the ATM thermal unit being tested in MSFC's building 4619. The thermal unit consisted of an active fluid-cooling system of water and methanol that was circulated to radiators on the outside of the canister. The thermal unit provided temperature stability to the ultrahigh resolution optical instruments that were part of the ATM.

  4. Environmental Engineering Unit Operations and Unit Processes Laboratory Manual.

    ERIC Educational Resources Information Center

    O'Connor, John T., Ed.

    This manual was prepared for the purpose of stimulating the development of effective unit operations and unit processes laboratory courses in environmental engineering. Laboratory activities emphasizing physical operations, biological, and chemical processes are designed for various educational and equipment levels. An introductory section reviews…

  5. CARPORT OF UNIT B. THE SPACE BETWEEN UNITS IS IN ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    CARPORT OF UNIT B. THE SPACE BETWEEN UNITS IS IN THE BACKGROUND AT LEFT. VIEW FACING SOUTH - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, U-Shaped Two-Bedroom Duplex Type 1, Acacia Road, Birch Circle, and Cedar Drive, Pearl City, Honolulu County, HI

  6. OBLIQUE VIEW OF UNIT B. THE SPACE BETWEEN UNITS IS ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    OBLIQUE VIEW OF UNIT B. THE SPACE BETWEEN UNITS IS ON THE RIGHT. VIEW FACING NORTHWEST - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, U-Shaped Two-Bedroom Duplex Type 1, Acacia Road, Birch Circle, and Cedar Drive, Pearl City, Honolulu County, HI

  7. CARPORT OF UNIT B WITH THE AREA BETWEEN UNITS TO ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    CARPORT OF UNIT B WITH THE AREA BETWEEN UNITS TO THE RIGHT. VIEW FACING NORTH - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, U-Shaped Two-Bedroom Duplex Type 1, Acacia Road, Birch Circle, and Cedar Drive, Pearl City, Honolulu County, HI

  8. OBLIQUE VIEW OF UNIT A. THE SPACE BETWEEN UNITS IS ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    OBLIQUE VIEW OF UNIT A. THE SPACE BETWEEN UNITS IS ON THE LEFT. VIEW FACING NORTHEAST - Camp H.M. Smith and Navy Public Works Center Manana Title VII (Capehart) Housing, U-Shaped Two-Bedroom Duplex Type 1, Acacia Road, Birch Circle, and Cedar Drive, Pearl City, Honolulu County, HI

  9. The Executive Process, Grade Eight. Resource Unit (Unit III).

    ERIC Educational Resources Information Center

    Minnesota Univ., Minneapolis. Project Social Studies Curriculum Center.

    This resource unit, developed by the University of Minnesota's Project Social Studies, introduces eighth graders to the executive process. The unit uses case studies of presidential decision making such as the decision to drop the atomic bomb on Hiroshima, the Cuba Bay of Pigs and quarantine decisions, and the Little Rock decision. A case study of…

  10. Unit 903: Approaches to Grammar.

    ERIC Educational Resources Information Center

    Minnesota Univ., Minneapolis. Center for Curriculum Development in English.

    This unit is intended to give ninth-grade students a brief survey of the changes in the study of language from the time of the Greeks to the present. Organized to proceed from the teacher's introduction of a subject to class examination and discussion of an excerpt from a grammarian's work, the unit focuses on the belief that a grammarian's…

  11. Landforms of the United States.

    ERIC Educational Resources Information Center

    Geological Survey (Dept. of Interior), Reston, VA.

    One of a series of general interest publications on science topics, the booklet provides those interested in landforms of the United States with a nontechnical introduction to the subject. Separate sections examine deposital versus erosional landforms in the central stable region of the United States, the Appalachian Highlands, the Ozark Region,…

  12. Multicultural Mini-Units. Elementary.

    ERIC Educational Resources Information Center

    Flora, Sherrill B.

    The teaching mini-units in this teacher's guide are designed for use with elementary level students. Thematic study units are given for each of the following countries or continents: Africa, Australia, Brazil, Canada, China, England, France, Germany, Greece, India, Israel, Italy, Japan, Mexico, Netherlands, Russia, Spain, Sweden, Thailand, and the…

  13. The Use of SI Units.

    ERIC Educational Resources Information Center

    British Standards Institution, London (England).

    This booklet (referred to as PD 5686:1969) replaces the 1967 edition by including subsequent recommendations of the International Organization for Standardization (ISO) and the General Conference on Weights and Measures (CGPM). The International System of Units (SI) is described and rules are given for the formation of derived units and decimal…

  14. International Relations: Library Instruction Unit.

    ERIC Educational Resources Information Center

    Hall, Cathie

    In support of the United States Naval Academy's program in international relations, library reference staff developed an instruction unit featuring appropriate research guides and a videotape produced at the Naval Academy Educational Resource Center. The videotape illustrates a sample search strategy and then highlights the use of four basic…

  15. Enrollment Management in Academic Units

    ERIC Educational Resources Information Center

    DeBiaso, Nick

    2012-01-01

    This study provides an understanding of how administrative leaders make decisions regarding enrollment management within academic units at a major research university in the southwestern United States. Key enrollment management functions of recruiting, admissions, marketing, orientation, financial aid/scholarships, academic advising, student…

  16. Climates of the United States.

    ERIC Educational Resources Information Center

    Baldwin, John L.

    This document is designed to provide basic information about the climates of the United States and the causes of these climates. Events of interest in the climatological history of the United States are described and illustrated by many maps, charts and diagrams. The booklet has three major parts. Part I discusses climate and climate control in…

  17. NOVA SCIENCE UNIT 1. MEASUREMENT.

    ERIC Educational Resources Information Center

    Broward County Schools, Fort Lauderdale, FL.

    A SCIENCE UNIT ON MEASUREMENT IS PRESENTED. INCLUDED ARE AN INTRODUCTION TO THE METRIC SYSTEM AND SOME TOOLS OF MEASUREMENT. STUDENTS ARE GIVEN A HOMEMADE SYSTEM OF MEASUREMENT WHICH UTILIZES A GRAIN OF RICE AS ITS BASIC UNIT. THE STUDENTS ARE GIVEN EXPERIENCES WITH THE METRIC SYSTEM. THROUGH THESE EXPERIENCES, THE STUDENTS SEE THE NEED FOR…

  18. Science Unit Plans. PACE '94.

    ERIC Educational Resources Information Center

    Schoon, Kenneth J., Ed.; Wiles, Clyde A., Ed.

    This booklet contains mathematics unit plans for Biology, Chemistry, and Physical Science developed by PACE (Promoting Academic Excellence In Mathematics, Science & Technology for Workers of the 21st Century). Each unit plan contains suggested timing, objectives, skills to be acquired, workplace relationships, learning activities with suggested…

  19. Unit Resource Book on Slavery.

    ERIC Educational Resources Information Center

    Minneapolis Public Schools, Minn.

    This integrated social studies and English resource unit for secondary students on plantation slavery in the United States contains readings which provide an opportunity for the student to learn in an effective way how enslavement feels. In Part One, Social Studies, historical source materials are offered consisting of essays of slaves and freemen…

  20. UNITED STATES RENAL DATA SYSTEM

    EPA Science Inventory

    The United States Renal Data System (USRDS) is a national data system that collects, analyzes, and distributes information about end-stage renal disease (ESRD) in the United States. The USRDS is funded directly by the National Institute of Diabetes and Digestive and Kidney Diseas...

  1. Mathematics Unit Plans. PACE '94.

    ERIC Educational Resources Information Center

    Wiles, Clyde A., Ed.; Schoon, Kenneth J., Ed.

    This booklet contains mathematics unit plans for Algebra 1, Geometry, Math for Technology, Mathematical Problem Solving, and Pre-Algebra developed by PACE (Promoting Academic Excellence In Mathematics, Science & Technology for Workers of the 21st Century). Each unit plan contains suggested timing, objectives, skills to be acquired, workplace…

  2. A Botany Unit: Seed Plants.

    ERIC Educational Resources Information Center

    Smythe, Cathy

    1983-01-01

    Presents a botany unit designed to provide understanding of a plant life cycle, plant parts and functions, and variety within the plant world. The unit is organized according to plant morphology (structure). Each section includes concepts fostered, suggestions for focused discussions, experiments, and activities to support concept development.…

  3. Developing a Solar Experiment Unit.

    ERIC Educational Resources Information Center

    Ting, Kuan-Chong

    1983-01-01

    Suggesting that selected research activities be integrated into engineering technology programs to give students experiences in new technology, this article discusses a project incorporating teaching, research, and service. A photograph and description of the solar experiment unit resulting from the project are provided. The unit runs on air,…

  4. 77 FR 27481 - United States

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-05-10

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF JUSTICE Antitrust Division United States v. Exelon Corporation, et al.; Public Comment and Response on Proposed Final Judgment Pursuant to the Antitrust Procedures and Penalties Act, 15 U.S.C. 16(b)-(h), the United States hereby publishes below the...

  5. Multi-unit operations considerations.

    SciTech Connect

    Gilmore, Walter E.; Bennett, Thomas C.; Brannon, Nathan Gregory

    2005-09-01

    Several nuclear weapons programs have or are pursuing the implementation of multi-unit operations for tasks such as disassembly and inspection, and rebuild. A multi-unit operation is interpreted to mean the execution of nuclear explosive operating procedures in a single facility by two separate teams of technicians. The institution of a multi-unit operations program requires careful consideration of the tools, resources, and environment provided to the technicians carrying out the work. Therefore, a systematic approach is necessary to produce safe, secure, and reliable processes. In order to facilitate development of a more comprehensive multi-unit operations program, the current work details categorized issues that should be addressed prior to the implementation of multi-unit operations in a given weapons program. The issues have been organized into the following categories: local organizational conditions, work process flow/material handling/workplace configuration, ambient environmental conditions, documented safety analysis, and training.

  6. The International System of Units (SI).

    ERIC Educational Resources Information Center

    Page, Chester H., Ed.; Vigoureux, Paul, Ed.

    This document gives definitions and symbols for the basic units of measure, for derived units, and for supplementary units. Decimal multiples and sub-multiples of units and units outside the International System also are discussed. Appendix I reproduces the decisions made on units and on the International System by two committees (the General…

  7. 7 CFR 1160.104 - United States.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true United States. 1160.104 Section 1160.104 Agriculture... Definitions § 1160.104 United States. United States means the 48 contiguous states in the continental United States and the District of Columbia, except that United States means the 50 states of the United...

  8. Cottonseed Oil in Diets for Broilers in the Pre-Starter and Starter Phases

    PubMed Central

    Machado, Luciana Pereira; de Lima, Stélio Bezerra Pinheiro; Ferreira, Guilherme José Bolzani de Campos; Farias, Leonardo Atta; de Sousa, Francinete Alves; Acácio, Raian Malta; Silva, Danilo Rodrigo Silva e

    2016-01-01

    The objective of this study was to evaluate the effect of different levels of crude cottonseed oil in isoenergetic diets, with or without supplementation of ferrous sulfate, on performance variables, relative weight of organs, and blood parameters of broilers, and on the economic viability of diets in the periods from 1 to 7 and 1 to 21 days of age. A total of 600 male birds of the Ross line were distributed in a completely randomized design in a (4×2) factorial arrangement with eight treatments (0, 2, 4, and 6% cottonseed oil with and without ferrous sulfate), and five replicates. The following variables were studied: feed intake, weight gain, feed conversion, weight of organs, blood parameters, and yield of carcass and cuts at 21 days. No effects of the levels of cottonseed oil were found on the performance of animals aged 1 to 7 days, or on the relative weights of the organs. In this same period, the weight gain, and the relative weights of heart, liver, and intestine of the animals that received ferrous sulfate were decreased, and feed conversion was worsened. In the period from 1 to 21 days, weight gain increased linearly with the increase in the levels of cottonseed oil. Blood parameters were not influenced by the diets. Crude cottonseed oil can be utilized in diets for broilers in the periods from 1 to 7 and 1 to 21 days of age at up to 6% of inclusion, and supplementation with ferrous sulfate is unnecessary if the differences in metabolization of the cottonseed oil are considered, with and without, it during the diet formulation process. PMID:26807917

  9. Weather--An Integrated Unit

    ERIC Educational Resources Information Center

    McConnell, Vivian

    1976-01-01

    Outlined is a two week unit on weather offered as independent study for sixth- and seventh-year students in Vancouver, Canada, schools. Included is a section on weather lore and a chart of weather symbols. (SL)

  10. United States laws under review.

    PubMed

    Leahey, M

    2007-01-01

    As well as reauthorisation of the Medical Device User Fee and Modernization Act, others isues are under consideration by the United States Congress. These include the introduction of incentives for the development of medical devices for paediatric care. PMID:17585722

  11. Electronegativity Equalization with Pauling Units.

    ERIC Educational Resources Information Center

    Bratsch, Steven G.

    1984-01-01

    Discusses electronegativity equalization using Pauling units. Although Pauling has qualitatively defined electronegativity as the power of an atom in a molecule to attract electrons to itself, Pauling electronegativities are treated in this paper as prebonded, isolated-atom quantities. (JN)

  12. Advanced extravehicular mobility unit study

    NASA Technical Reports Server (NTRS)

    Elkins, W.

    1982-01-01

    Components of the advanced extravehicular mobility unit (suit) are described. Design considerations for radiation protection, extravehicular operational pressure, mobility effects, tool/glove/effector, anthropometric definition, lighting, and equipment turnaround are addressed.

  13. Environmental Control Unit Harness Project

    NASA Technical Reports Server (NTRS)

    Oliva-Buisson, Yvette J.

    2014-01-01

    Testing four new Environmental Control Unit Harnesses for improved user comfort during SCAPE operations. Phase I, testing in a lab environment, Phase II will continue testing the best candidates in a field environment.

  14. Instructional Units for Industrial Materials, Vol. II.

    ERIC Educational Resources Information Center

    San Jose State Coll., CA.

    This second volume contains the remainder of the experiments and instructional material developed at the NDEA Institute. Included are seven units on polymers, three units on electronics, three units on graphic arts, 10 units on fuels and lubricants, and one unit on textiles. A list of reviewed films and source availability is appended. Volume I is…

  15. Nations United: The United Nations, the United States, and the Global Campaign Against Terrorism. A Curriculum Unit & Video for Secondary Schools.

    ERIC Educational Resources Information Center

    Houlihan, Christina; McLeod, Shannon

    This curriculum unit and 1-hour videotape are designed to help students understand the purpose and functions of the United Nations (UN) and explore the relationship between the United Nations and the United States. The UN's role in the global counterterrorism campaign serves as a case study for the unit. The students are asked to develop a basic…

  16. 7 CFR 60.127 - United States.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false United States. 60.127 Section 60.127 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.127 United States. United States means the... the United States, and the waters of the United States as defined in § 60.132....

  17. Basic Facts about the United Nations.

    ERIC Educational Resources Information Center

    United Nations, New York, NY. Office of Public Information.

    The work of the United Nations is described in summary form. Material is divided into sections on the origin, programs, purpose, principles, and structure of the United Nations; the United Nations at work for International Peace; the United Nations at Work for Economic and Social Development; The United Nations at Work for Decolonization; the…

  18. 75 FR 5373 - United States Mint

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-02-02

    ... United States Mint ACTION: Notification of Pricing for 2010 United States Mint Presidential $1 Coin Proof Set. \\TM\\ SUMMARY: The United States Mint is announcing the price of the 2010 United States Mint Presidential $1 Coin Proof Set. The 2010 United States Mint Presidential $1 Coin Proof Set, featuring $1...

  19. 31 CFR 800.225 - United States.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false United States. 800.225 Section 800... TAKEOVERS BY FOREIGN PERSONS Definitions § 800.225 United States. The term United States or U.S. means the United States of America, the States of the United States, the District of Columbia, and any...

  20. Gas turbine compressor unit repowering

    SciTech Connect

    Taylor, J.S.

    1996-12-31

    This paper presents how a major US gas transmission and storage company restored gas storage peaking capacity by repowering obsolete gas turbine compressor units. Consumers Power Company`s Ray Field located in Macomb County, Michigan, USA, was developed as a 44 BCF working capacity gas storage field in 1966. Due to the high deliverability, the field is operated as a peaking reservoir, handling rates as high as 500 MMCFD on injection and 1,200 MMCFD on withdrawal. Ten 2,750 horsepower gas turbine driven 4-stage centrifugal compressor units were installed in the mid to late 1960`s at the field. The compression is operated 2, 4 and 8 stage, as needed, to cover storage pressures of 450 to 1,800 psig. Each centrifugal compressor is driven by a Pratt Whitney (PW) GG-12 Gas Generator firing into a Cooper-Bessemer (CB) RT-27 Power Turbine. By 1980 parts and maintenance services for the PW GG-12 Gas Generator became very expensive to non-existent. In 1994 Consumers Power committed to a gas turbine unit repowering program as the preferred choice over unit replacement. Two refurbished Solar Centaur T4500 Gas Turbine drives were purchased and installed to repower 2 of the obsolete turbine units. This paper describes the retrofit.

  1. United airway disease: current perspectives

    PubMed Central

    Giavina-Bianchi, Pedro; Aun, Marcelo Vivolo; Takejima, Priscila; Kalil, Jorge; Agondi, Rosana Câmara

    2016-01-01

    Upper and lower airways are considered a unified morphological and functional unit, and the connection existing between them has been observed for many years, both in health and in disease. There is strong epidemiologic, pathophysiologic, and clinical evidence supporting an integrated view of rhinitis and asthma: united airway disease in the present review. The term “united airway disease” is opportune, because rhinitis and asthma are chronic inflammatory diseases of the upper and lower airways, which can be induced by allergic or nonallergic reproducible mechanisms, and present several phenotypes. Management of rhinitis and asthma must be jointly carried out, leading to better control of both diseases, and the lessons of the Allergic Rhinitis and Its Impact on Asthma initiative cannot be forgotten. PMID:27257389

  2. THOR Particle Processing Unit PPU

    NASA Astrophysics Data System (ADS)

    Federica Marcucci, Maria; Bruno, Roberto; Consolini, Giuseppe; D'Amicis, Raffaella; De Lauretis, Marcello; De Marco, Rossana; De Michelis, Paola; Francia, Patrizia; Laurenza, Monica; Materassi, Massimo; Vellante, Massimo; Valentini, Francesco

    2016-04-01

    Turbulence Heating ObserveR (THOR) is the first mission ever flown in space dedicated to plasma turbulence. On board THOR, data collected by the Turbulent Electron Analyser, the Ion Mass Spectrum analyser and the Cold Solar Wind ion analyser instruments will be processed by a common digital processor unit, the Particle Processing Unit (PPU). PPU architecture will be based on the state of the art space flight processors and will be fully redundant, in order to efficiently and safely handle the data from the numerous sensors of the instruments suite. The approach of a common processing unit for particle instruments is very important for the enabling of an efficient management for correlative plasma measurements, also facilitating interoperation with other instruments on the spacecraft. Moreover, it permits technical and programmatic synergies giving the possibility to optimize and save spacecraft resources.

  3. Follicular Unit Extraction Hair Transplant

    PubMed Central

    Dua, Aman; Dua, Kapil

    2010-01-01

    Hair transplantation has come a long way from the days of Punch Hair Transplant by Dr. Orentreich in 1950s to Follicular Unit Hair Transplant (FUT) of 1990s and the very recent Follicular Unit Extraction (FUE) technique. With the advent of FUE, the dream of ‘no visible scarring’ in the donor area is now looking like a possibility. In FUE, the grafts are extracted as individual follicular units in a two-step or three-step technique whereas the method of implantation remains the same as in the traditional FUT. The addition of latest automated FUE technique seeks to overcome some of the limitations in this relatively new technique and it is now possible to achieve more than a thousand grafts in one day in trained hands. This article reviews the methodology, limitations and advantages of FUE hair transplant. PMID:21031064

  4. Adventures in United States History. Unit 3: Americans Move West.

    ERIC Educational Resources Information Center

    Greenberg, Morris S.; And Others

    Unit Three in an American history curriculum prepared for the Los Angeles high schools is concerned with the westward movement. Discussed are the early explorers and trappers, the acquisition of new lands, California's early history, and the settlement of the Great Plains. The chapters include a summary reading, several activities, some enrichment…

  5. Setting up terminal care units *

    PubMed Central

    Matthews, Bridget

    1980-01-01

    From my experience the main problems found by developing terminal care units have been: initial acceptance from existing medical disciplines; communication difficulties and misunderstandings because of them; mistakes in planning and design, possibly due to lack of experience or attention to detail; occasionally, the appointment of staff that have proved unsuitable; problems in the siting of a unit, usually due to shortage of available land. The ideal site is centrally placed in the community it serves and easily accessible to public transport. PMID:7452580

  6. Update: Influenza Activity - United States.

    PubMed

    Smith, Sophie; Blanton, Lenee; Kniss, Krista; Mustaquim, Desiree; Steffens, Craig; Reed, Carrie; Bramley, Anna; Flannery, Brendan; Fry, Alicia M; Grohskopf, Lisa A; Bresee, Joseph; Wallis, Teresa; Garten, Rebecca; Xu, Xiyan; Elal, Anwar Isa Abd; Gubareva, Larisa; Barnes, John; Wentworth, David E; Burns, Erin; Katz, Jacqueline; Jernigan, Daniel; Brammer, Lynnette

    2015-12-11

    CDC collects, compiles, and analyzes data on influenza activity year-round in the United States. The influenza season generally begins in the fall and continues through the winter and spring months; however, the timing and severity of circulating influenza viruses can vary by geographic location and season. Influenza activity in the United States remained low through October and November in 2015. Influenza A viruses have been most frequently identified, with influenza A (H3) viruses predominating. This report summarizes U.S. influenza activity for the period October 4-November 28, 2015. PMID:26656182

  7. A geropsychiatric unit without walls.

    PubMed

    Nadler-Moodie, Marlene; Gold, Jerry

    2005-01-01

    The continued population growth of people over the age of 65 correlates with the growth in the number of older people who experience a mental health crisis or frank mental illness. Currently there is a paucity of treatment programs that are specialized for the geropsychiatric patient. Given the limitations of finances and human resources as well as the constraints sometimes imposed by regulatory agencies, interdisciplinary health care workers are challenged to provide optimum care in traditional settings. This article describes how an inpatient psychiatric unit can be modified to replicate some of the best practices of a designated geropsychiatric unit with positive results. PMID:15842109

  8. Structural basis for the formation of acylalkylpyrones from two β-ketoacyl units by the fungal type III polyketide synthase CsyB.

    PubMed

    Mori, Takahiro; Yang, Dengfeng; Matsui, Takashi; Hashimoto, Makoto; Morita, Hiroyuki; Fujii, Isao; Abe, Ikuro

    2015-02-20

    The acylalkylpyrone synthase CsyB from Aspergillus oryzae catalyzes the one-pot formation of the 3-acyl-4-hydroxy-6-alkyl-α-pyrone scaffold from acetoacetyl-CoA, fatty acyl-CoA, and malonyl-CoA. This is the first type III polyketide synthase that performs not only the polyketide chain elongation but also the condensation of two β-ketoacyl units. The crystal structures of wild-type CsyB and its I375F and I375W mutants were solved at 1.7-, 2.3-, and 2.0-Å resolutions, respectively. The crystal structures revealed a unique active site architecture featuring a hitherto unidentified novel pocket for accommodation of the acetoacetyl-CoA starter in addition to the conventional elongation/cyclization pocket with the Cys-His-Asn catalytic triad and the long hydrophobic tunnel for binding the fatty acyl chain. The structures also indicated the presence of a putative nucleophilic water molecule activated by the hydrogen bond networks with His-377 and Cys-155 at the active site center. Furthermore, an in vitro enzyme reaction confirmed that the (18)O atom of the H2(18)O molecule is enzymatically incorporated into the final product. These observations suggested that the enzyme reaction is initiated by the loading of acetoacetyl-CoA onto Cys-155, and subsequent thioester bond cleavage by the nucleophilic water generates the β-keto acid intermediate, which is placed within the novel pocket. The second β-ketoacyl unit is then produced by polyketide chain elongation of fatty acyl-CoA with one molecule of malonyl-CoA, and the condensation with the β-keto acid generates the final products. Indeed, steric modulation of the novel pocket by the structure-based I375F and I375W mutations resulted in altered specificities for the chain lengths of the substrates. PMID:25564614

  9. Solid-body heating unit

    SciTech Connect

    Mio, M.; Negita, H.

    1985-08-20

    A solid-body heating unit used for the warmth preservation, heating and heat treatment, more particularly, for surface heater for plates or patterns, has a refractory base overlaid with an electroconductive layer, a protective layer overlaying the electroconductive layer and a power supply for passing electric current through the electroconductive layer, whereby the surface temperature of the plates or patterns is controllable.

  10. [Elementary Career Education Units: Kindergarten.

    ERIC Educational Resources Information Center

    Radford City Schools, VA.

    The guide is one of a series developed in a pilot project to integrate career education concepts with traditional subject matter and topics in elementary grades K-7 and in special education. Developed by teachers in the Radford, Virginia, schools, the units make use of resource-persons from outside the school, occupational information,…

  11. Scabies of the nail unit.

    PubMed

    Oh, Susan; Vandergriff, Travis

    2014-01-01

    Scabies limited to the nail unit is quite unusual, but may persist after treatment of crusted scabies. We present a man with a history of crusted scabies that resolved with treatment, but later the patient reported a chronic problem with crumbly, thickened nails, which were found to be harboring scabies mites. PMID:25526011

  12. Trip Report United Arab Emirates

    SciTech Connect

    Nakanishi, K; Rodgers, A

    2004-10-06

    Keith Nakanishi and Arthur Rodgers traveled to the United Arab Emirates in February, 2004 to continue an on-going technical collaboration with UAE University and to service the two temporary LLNL seismic stations. Nakanishi and Rodgers then participated in the Gulf Seismic Forum, which was organized by LLNL and sponsored by the University of Sharjah.

  13. Changing Landscapes: Integrated Teaching Units.

    ERIC Educational Resources Information Center

    Whitty, Helen, Ed.

    This collection of teaching units developed in Australia arises from "Special Forever: An Environmental Communications Project," which enables students to develop critical awareness of their local environments and communicate this awareness effectively. The project also aims to encourage school-based action in support of the environment and…

  14. A Selective United Nations Guide.

    ERIC Educational Resources Information Center

    Petty, Johnese G.

    This annotated, selective bibliography is a guide to the history of the United Nations, its publications, and four of the 14 specialized agencies and their publications. It is organized under the following headings: biographies, guides, official records, indexes and abstracts, laws, yearbooks, bibliographies, directories, statistics, periodicals,…

  15. Managing the Organized Research Unit.

    ERIC Educational Resources Information Center

    Friedman, Robert S.; Friedman, Renee C.

    1984-01-01

    Organized research units, a nondepartmental structure for industry-sponsored university research administration, are attractive vehicles. They support high-risk ventures, encourage faculty recruitment and retention, consolidate resources, provide a forum for interdisciplinary or multidisciplinary exchange, offer graduate study opportunities,…

  16. LAGO on the unit sphere.

    PubMed

    Laflamme-Sanders, Alexandra; Zhu, Mu

    2008-11-01

    LAGO is an efficient kernel algorithm designed specifically for the rare target detection problem. However, unlike other kernel algorithms, LAGO cannot be easily used with many domain-specific kernels. We solve this problem by first providing a unified framework for LAGO and clarifying its basic principle, and then applying that principle on the unit sphere instead of in the Euclidean space. PMID:18775643

  17. 77 FR 48542 - United States

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-14

    ... complaint'' to inquire into other matters that the United States did not pursue. Microsoft, 56 F.3d at 1459... the allegations in the complaint; none of the factors involve comparisons to other matters); Microsoft... likewise beyond Tunney Act review. As a general matter, the Tunney Act does not provide an opportunity...

  18. Country Profiles, United Arab Republic.

    ERIC Educational Resources Information Center

    Croley, H. T.

    A profile of the United Arab Republic is sketched in this paper. Emphasis is placed on the nature, scope, and accomplishments of population activities in the country. Topics and sub-topics include: location and description of the country; population (size, growth patterns, age structure, urban/rural distribution, ethnic and religious composition,…

  19. Tractor Safety. Unit A-9.

    ERIC Educational Resources Information Center

    Luft, Vernon D.; Backlund, Paul

    This document is a teacher's guide for a unit in tractor and machinery safety for college freshmen. It is intended to be used for 10 hours of instruction for freshmen who are intending to work on or around machinery. Safety hazards directly and indirectly related to many types of machinery are covered in addition to tractors. The objectives of the…

  20. Decemberfest! (An ABLE Teaching Unit).

    ERIC Educational Resources Information Center

    Barringer, Mary Dean; And Others

    The teaching unit focuses on a month (December) of primary grade activities designed around the themes of: (1) festivals of merriment and light, (2) Christmas around the world, (3) Christmas at home, and (4) Kwanza. Concepts such as special family rituals, special foods, and giving of gifts are stressed. Suggested books, movies, and a calendar of…