WorldWideScience

Sample records for plastic bonded starter

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

    Science.gov (United States)

    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.

  2. Migration of plasticizer between bonded propellant interfaces

    Energy Technology Data Exchange (ETDEWEB)

    Gottlieb, Levi; Bar, Sigalit [RAFAEL, Department M1, POB 2250, Haifa 31021 (Israel)

    2003-02-01

    Plasticizer migration across bonded propellant interfaces during cure has been shown to have a measurable effect on propellant properties compared to each propellant by itself. This shows that the curing period is significant to the migration phenomenon. The plasticizer migration has been shown to have a direct influence on tensile strength for short aging periods up to the point the plasticizer reaches equilibrium. The tensile data for short aging periods have been shown to follow an empirical equation connecting the physical characteristics of plasticizer migration with increasing propellant tensile strength. The diffusion coefficient has been evaluated on the basis of this relation from a plot of {sigma}{sup m}{sub t} versus t{sup 1/2} and was in good agreement with the diffusion coefficient from the plasticizer content data. (Abstract Copyright [2003], Wiley Periodicals, Inc.)

  3. Microstructural Characterization of Plastic Bonded Explosives

    Science.gov (United States)

    Yeager, John; Hooks, Daniel; Bahr, David

    2010-03-01

    Plastic bonded explosives (PBX), a mixture of hard, anisotropic grains in a compliant matrix, represent an interesting case for understanding composite mechanical response and failure. PBX 9501 (0.95 cyclotetramethylene tetranitramine [HMX], 0.05 polymer binder) is relatively safe formulation of HMX, which is thought to be due to the high compliance of the binder. Crack formation between the crystals and the binder has been observed in this and many other systems and is usually the failure mechanism of PBX materials under mechanical strain. Thus the properties of the crystal-binder interface are important for development of failure models. The interfacial properties of PBX 9501 as well as an inert simulant have been characterized using several methods. Surface energies of several polymer binders and various crystallographic faces of HMX have been determined with a contact angle measurement technique, allowing for thermodynamic work of adhesion at the interface to be calculated. Surface roughness of the crystal faces has been measured with atomic force microscopy (AFM). PBX formulation methods are suspected to lead to a diffuse interface, but the nature of this interface has not previously been characterized in detail. Here, the coherence of the interface has been studied using tapping mode AFM for modulus contrast, and these findings are correlated with results from diffraction techniques.

  4. Autonomous characterization of plastic-bonded explosives

    Science.gov (United States)

    Linder, Kim Dalton; DeRego, Paul; Gomez, Antonio; Baumgart, Chris

    2006-08-01

    Plastic-Bonded Explosives (PBXs) are a newer generation of explosive compositions developed at Los Alamos National Laboratory (LANL). Understanding the micromechanical behavior of these materials is critical. The size of the crystal particles and porosity within the PBX influences their shock sensitivity. Current methods to characterize the prominent structural characteristics include manual examination by scientists and attempts to use commercially available image processing packages. Both methods are time consuming and tedious. LANL personnel, recognizing this as a manually intensive process, have worked with the Kansas City Plant / Kirtland Operations to develop a system which utilizes image processing and pattern recognition techniques to characterize PBX material. System hardware consists of a CCD camera, zoom lens, two-dimensional, motorized stage, and coaxial, cross-polarized light. System integration of this hardware with the custom software is at the core of the machine vision system. Fundamental processing steps involve capturing images from the PBX specimen, and extraction of void, crystal, and binder regions. For crystal extraction, a Quadtree decomposition segmentation technique is employed. Benefits of this system include: (1) reduction of the overall characterization time; (2) a process which is quantifiable and repeatable; (3) utilization of personnel for intelligent review rather than manual processing; and (4) significantly enhanced characterization accuracy.

  5. Molecular bonding characteristics of Self-plasticized bamboo composites.

    Science.gov (United States)

    Xue, Qiu; Peng, Wanxi; Ohkoshi, Makoto

    2014-07-01

    Bamboo biomass fibers were gradually separated, prepared, and then self-plasticized for immune composites. The molecular bonding characteristics of the self-plasticized bamboo composites were investigated by Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), and thermo gravimetric analysis (TG). The important results were as follows. (1) During self-plasticizing of bamboo biomass, the cross-linking between celluloses mainly depended on carboxylic acid anhydrides and carboxylic acid esters, that between cellulose and lignin depended on carboxylic acid esters and C=O groups of aliphatic hydrocarbons, and that of hemi cellulose had a ether bond and ester bond bridging effect between lignin and cellulose. The cross-linking effects of hemi cellulose, lignin, and cellulose could be stacked and coupled. (2) After self-plasticization, the crystallinity of the lingo cellulosic biomass, lignin cellulose, and cellulose were increased by 5.8%, 2.28%, and 11.67%, respectively. While the TG curves of all samples were basically similar in shape, the weight loss rate turning points of the self-plasticized samples were delayed compared with those of the bamboo biomass fibers. This result demonstrated that the molecular integration of the bamboo biomass was increased after self-plasticization, and confirmed that bond cross-linking between the hemi cellulose, lignin and cellulose of the bamboo biomass had occurred.

  6. Energetic materials: crystallization, characterization and insensitive plastic bonded explosives

    NARCIS (Netherlands)

    Heijden, A.E.D.M. van der; Creyghton, Y.L.M.; Marino, E.; Bouma, R.H.B.; Scholtes, G.J.H.G.; Duvalois, W.; Roelands, C.P.M.

    2008-01-01

    The product quality of energetic materials is predominantly determined by the crystallization process applied to produce these materials. It has been demonstrated in the past that the higher the product quality of the solid energetic ingredients, the less sensitive a plastic bonded explosive contain

  7. Energetic materials: crystallization, characterization and insensitive plastic bonded explosives

    NARCIS (Netherlands)

    Heijden, A.E.D.M. van der; Creyghton, Y.L.M.; Marino, E.; Bouma, R.H.B.; Scholtes, G.J.H.G.; Duvalois, W.; Roelands, C.P.M.

    2008-01-01

    The product quality of energetic materials is predominantly determined by the crystallization process applied to produce these materials. It has been demonstrated in the past that the higher the product quality of the solid energetic ingredients, the less sensitive a plastic bonded explosive

  8. Bond tests of fiberglass-reinforced plastic bars in concrete

    Energy Technology Data Exchange (ETDEWEB)

    Larralde, J.; Silva-Rodriquez, R.; Burdette, J.; Harris, B. (Drexel Univ., Philadelphia, PA (United States). Civil and Architectural Engineering Dept.)

    1994-07-01

    Fiberglass Reinforced Plastic (FRP) bars for concrete reinforcement have been commercially available for several years. The main advantage of such bar relative to the conventional steel reinforcing bars is their resistance to corrosion. The reinforced plastic bars are slightly different from the conventional steel bars both geometrically and mechanically. Thus, research is needed to understand their behavior and to be able to use them in concrete reinforcement with adequate reliability. Bond strength of reinforced plastic bars in concrete is one of the mechanical and behavioral differences with the steel bars. This paper presents the results of pullout and beam tests conducted to determine the bond stress-slip behavior of FRP bars in concrete.

  9. Ceramic susceptor for induction bonding of metals, ceramics, and plastics

    Science.gov (United States)

    Fox, Robert L.; Buckley, John D.

    1991-01-01

    A thin (.005) flexible ceramic susceptor (carbon) was discovered. It was developed to join ceramics, plastics, metals, and combinations of these materials using a unique induction heating process. Bonding times for laboratory specimens comparing state of the art technology to induction bonding were cut by a factor of 10 to 100 times. This novel type of carbon susceptor allows for applying heat directly and only to the bondline without heating the entire structure, supports, and fixtures of a bonding assembly. The ceramic (carbon film) susceptor produces molten adhesive or matrix material at the bond interface. This molten material flows through the perforated susceptor producing a fusion between the two parts to be joined, which in many instances has proven to be stronger than the parent material. Bonding can be accomplished in 2 minutes on areas submitted to the inductive heating. Because a carbon susceptor is used in bonding carbon fiber reinforced plastics and ceramics, there is no radar signature or return making it an ideal process for joining advanced aerospace composite structures.

  10. Effect of plastic deformation on diffusion-rolling bonding of steel sandwich plates

    Institute of Scientific and Technical Information of China (English)

    Hong Li; Jingtao Han

    2006-01-01

    Diffusion bonding is one of the most important techniques for composite materials, while bonding temperature, holding time,and rolling reduction are the key parameters that affect the bonding strength of sandwich plates. To study the effect of plastic deformation on the bonding strength, laboratory experiments were carried on a Gleeble Thermal Simulator to imitate the diffusion-rolling bonding under different reductions for steel sandwich plates. The bonding strength and interlayer film thickness were measured, and the element diffusion was analyzed using line scanning. The relationship between the bonding strength and "diffused interlayer" thickness was investigated. It has been found that the bonding strength increases with reduction, whereas the interlayer film thickness decreases gradually as the reduction increases. The diffusion under plastic deformation is obviously enhanced in comparison with that of nil reduction. The mechanism of plastic deformation effect on the diffusion bonding and related models have been discussed.

  11. Plastic-PDMS bonding for high pressure hydrolytically stable active microfluidics.

    Science.gov (United States)

    Lee, Kevin S; Ram, Rajeev J

    2009-06-07

    We explore the application of organofunctional silanes for bonding plastic substrates to PDMS membranes. Such devices would enable actuated membrane microfluidics in plastic devices. Bond strength degradation in aqueous environments can be reduced by using bis-silanes with larger alkoxy end groups to promote organofunctional bond formation with the plastic substrate. Hydrolytic failure can also result from low silane crosslink density or interface hydrophilicity. A test device consisting of three-valve peristaltic pumps is fabricated out of polycarbonate (PC) and bonded to PDMS through isopropoxy modified bis-trimethoxy-silyl-propyl-amine. Valves operated up to 60 psi in aqueous environments without failure. Solutions of DI water and 1 M HCl were also pumped through the device via peristaltic actuation at 18 psi for 2 weeks without bond failure. 1 M NaOH was also tested but resulted in bond failure after 115 hours.

  12. Specific heat and thermal conductivity of explosives, mixtures, and plastic-bonded explosives determined experimentally

    Energy Technology Data Exchange (ETDEWEB)

    Baytos, J.F.

    1979-09-01

    The specific heat and thermal conductivity of explosives and plastic-bonded explosives of interest to WX operations, determined experimentally, are reported in three tables. Specific heat was determined by differential scanning calorimetry against sapphire standards. Thermal conductivity was determined by two means: the guarded hot-plate method or the differential scanning calorimeter comparative method on miniature samples.

  13. Self-assembled structures in diblock copolymers with hydrogen-bonded amphiphilic plasticizing compounds

    NARCIS (Netherlands)

    Valkama, Sami; Ruotsalainen, Teemu; Nykanen, Antti; Laiho, Ari; Kosonen, Harri; ten Brinke, Gerrit; Ikkala, Olli; Ruokolainen, Janne; Nykänen, Antti

    2006-01-01

    Hydrogen-bonding amphiphilic low molecular weight plasticizing compounds to one block of diblock copolymers to form supramolecular comblike blocks leads to hierarchical self-assembly at the block copolymer (long) and amphiphile (short) length scales, in which lamellar-in-lamellar order and the

  14. Modeling shock responses of plastic bonded explosives using material point method

    Science.gov (United States)

    Shang, Hailin; Zhao, Feng; Fu, Hua

    2017-01-01

    Shock responses of plastic bonded explosives are modeled using material point method as implemented in the Uintah Computational Framework. Two-dimensional simulation model was established based on the micrograph of PBX9501. Shock loading for the explosive was performed by a piston moving at a constant velocity. Unreactive simulation results indicate that under shock loading serious plastic strain appears on the boundary of HMX grains. Simultaneously, the plastic strain energy transforms to thermal energy, causing the temperature to rise rapidly on grain boundary areas. The influence of shock strength on the responses of explosive was also investigated by increasing the piston velocity. And the results show that with increasing shock strength, the distribution of plastic strain and temperature does not have significant changes, but their values increase obviously. Namely, the higher the shock strength is, the higher the temperature rise will be.

  15. Microfabrication of plastic-PDMS microfluidic devices using polyimide release layer and selective adhesive bonding

    Science.gov (United States)

    Wang, Shuyu; Yu, Shifeng; Lu, Ming; Zuo, Lei

    2017-05-01

    In this paper, we present an improved method to bond poly(dimethylsiloxane) (PDMS) with polyimide (PI) to develop flexible substrate microfluidic devices. The PI film was separately fabricated on a silicon wafer by spin coating followed by thermal treatment to avoid surface unevenness of the flexible substrate. In this way, we could also integrate flexible substrate into standard micro-electromechanical systems (MEMS) fabrication. Meanwhile, the adhesive epoxy was selectively transferred to the PDMS microfluidic device by a stamp-and-stick method to avoid epoxy clogging the microfluidic channels. To spread out the epoxy evenly on the transferring substrate, we used superhydrophilic vanadium oxide film coated glass as the transferring substrate. After the bonding process, the flexible substrate could easily be peeled off from the rigid substrate. Contact angle measurement was used to characterize the hydrophicity of the vanadium oxide film. X-ray photoelectron spectroscopy analysis was conducted to study the surface of the epoxy. We further evaluated the bonding quality by peeling tests, which showed a maximum bonding strength of 100 kPa. By injecting with black ink, the plastic microfluidic device was confirmed to be well bonded with no leakage for a day under 1 atm. This proposed versatile method could bond the microfluidic device and plastic substrate together and be applied in the fabrication of some biosensors and lab-on-a-chip systems.

  16. Pilot-scale base hydrolysis processing of HMX-based plastic-bonded explosives

    Energy Technology Data Exchange (ETDEWEB)

    Flesner, R.L.; Dell`Orco, P.C.; Spontarelli, T.; Bishop, R.L.; Skidmore, C.B.; Uher, K.; Kramer, J.F.

    1997-10-01

    Los Alamos National Laboratory has demonstrated that many energetic materials can be rendered non-energetic via reaction with sodium hydroxide or ammonia. This process is known as base hydrolysis. A pilot scale reactor has been developed to process up to 20 kg of plastic bonded explosive in a single batch operation. In this report, we discuss the design and operation of the pilot scale reactor for the processing of PBX 9404, a standard Department of Energy plastic bonded explosive containing HMX and nitrocellulose. Products from base hydrolysis, although non-energetic, still require additional processing before release to the environment. Decomposition products, destruction efficiencies, and rates of reaction for base hydrolysis will be presented. Hydrothermal processing, previously known as supercritical water oxidation, has been proposed for converting organic products from hydrolysis to carbon dioxide, nitrogen, and nitrous oxide. Base hydrolysis in combination with hydrothermal processing may yield a viable alternative to open burning/open detonation for destruction of many energetic materials.

  17. Pilot-scale base hydrolysis processing of HMX-based plastic-bonded explosives

    Energy Technology Data Exchange (ETDEWEB)

    Flesner, R.L.; Dell`orco, P.C.; Spontarelli, T.; Bishop, R.L.; Skidmore, C.; Uher, K.J.; Kramer, J.F.

    1996-07-01

    Los Alamos National Laboratory has demonstrated that many energetic materials can be rendered non-energetic via reaction with sodium hydroxide or ammonia. This process is known as base hydrolysis. A pilot scale reactor has been developed to process up to 20 kg of plastic bonded explosive in a single batch operation. In this report, we discuss the design and operation of the pilot scale reactor for the processing of PBX 9404, a standard Department of Energy plastic bonded explosive containing HMX and nitrocellulose. Products from base hydrolysis, although non-energetic, still require additional processing before release to the environment Decomposition products, destruction efficiencies, and rates of reaction for base hydrolysis will be presented. Hydrothermal processing, previously known as supercritical water oxidation, has been proposed for converting organic products from hydrolysis to carbon dioxide, nitrogen, and nitrous oxide. Base hydrolysis in combination with hydrothermal processing may yield a viable alternative to open burning/open detonation for destruction of many energetic materials.

  18. Shock induced shear strength in an HMX based plastic bonded explosive

    Science.gov (United States)

    Millett, J. C. F.; Taylor, P.; Appleby-Thomas, G.

    2017-01-01

    The shock induced mechanical response of an HMX based plastic bonded explosive (PBX) has been investigated in terms of the shear strength. Results show that shear strength increases with impact stress. However comparison with the calculated elastic response of both the PBX and pure HMX suggests that the overall mechanical response is controlled by the HMX crystals, with the near liquid like nature of the binder phase having a minimal contribution.

  19. Elastic Plastic Stress Distributions in Weld-bonded Lap Joint under Axial Loading

    Directory of Open Access Journals (Sweden)

    Essam A. Al-Bahkali

    2014-06-01

    Full Text Available Weld-bonding process is increasingly used in many industries such like automobile and aerospace. It offers significant improvements of sheet metal joints in static, dynamic, corrosion, noise resistance, stiffness and impact toughness properties. A full understanding of this process, including the elastic-plastic stress distribution in the joint, is a must for joints design and automation of manufacturing. Also, the modelling and analysis of this process, though it is complex, proves to be of prime importance. Thus, in this study a systematic experimental and theoretical study employing Finite Element Analysis (FEA is conducted on the weld-bonded joint, fabricated from Austenitic Stainless steel (AISI 304 sheets of 1.00 mm thickness and Epoxy adhesive Araldite 2011, subjected to axial loading. Complete 3-D finite element models are developed to evaluate the normal, shear and triaxial Von Mises stresses distributions across the entire joint, in both the elastic and plastic regions. The, needed quantities and properties, for the FE modelling and analysis, of the base metals and the adhesive, such like the elastic-plastic properties, modulus of elasticity, fracture limit, the nugget and Heat Affected Zones (HAZ properties, etc., are obtained from the experiments. The stress distribution curves obtained are found to be consistent with those obtained from the FE models and in excellent agreement with the experimental and theoretical published data, particularly in the elastic region. Furthermore, the stress distribution curves obtained for the weld-bonded joint display the best uniform smooth distribution curves compared to those obtained for the spot and bonded joint cases. The stress concentration peaks at the edges of the weld-bonded region, are almost eliminated resulting in achieving the strongest joint.

  20. Neural Plasticity and Memory: Is Memory Encoded in Hydrogen Bonding Patterns?

    Science.gov (United States)

    Amtul, Zareen; Rahman, Atta-Ur

    2016-02-01

    Current models of memory storage recognize posttranslational modification vital for short-term and mRNA translation for long-lasting information storage. However, at the molecular level things are quite vague. A comprehensive review of the molecular basis of short and long-lasting synaptic plasticity literature leads us to propose that the hydrogen bonding pattern at the molecular level may be a permissive, vital step of memory storage. Therefore, we propose that the pattern of hydrogen bonding network of biomolecules (glycoproteins and/or DNA template, for instance) at the synapse is the critical edifying mechanism essential for short- and long-term memories. A novel aspect of this model is that nonrandom impulsive (or unplanned) synaptic activity functions as a synchronized positive-feedback rehearsal mechanism by revising the configurations of the hydrogen bonding network by tweaking the earlier tailored hydrogen bonds. This process may also maintain the elasticity of the related synapses involved in memory storage, a characteristic needed for such networks to alter intricacy and revise endlessly. The primary purpose of this review is to stimulate the efforts to elaborate the mechanism of neuronal connectivity both at molecular and chemical levels.

  1. SPSS for starters

    CERN Document Server

    Cleophas, Ton J

    2010-01-01

    This book contains all statistical tests relevant for starters on SPSS. Each test is explained using a data example from clinical practice along with the main tables of results with an accompanying text with interpretations of the results and hints.

  2. Plastic anisotropy of ultrafine grained aluminium alloys produced by accumulative roll bonding

    Energy Technology Data Exchange (ETDEWEB)

    Beausir, B., E-mail: benoit.beausir@univ-metz.fr [Institut fuer Strukturphysik, Technische Universitaet Dresden, D-01062 Dresden (Germany); Scharnweber, J. [Institut fuer Strukturphysik, Technische Universitaet Dresden, D-01062 Dresden (Germany); Jaschinski, J. [Institut fuer Leichtbau und Kunststofftechnik, Technische Universitaet Dresden, D-01062 Dresden (Germany); Brokmeier, H.-G. [GKSS Forschungszentrum, Max-Planck-Strasse, D-21494 Geesthacht (Germany); Oertel, C.-G.; Skrotzki, W. [Institut fuer Strukturphysik, Technische Universitaet Dresden, D-01062 Dresden (Germany)

    2010-05-25

    The plastic anisotropy of ultrafine grained aluminium alloys AA1050 and AA6016 produced by accumulative roll bonding (ARB) has been investigated by tensile deformation via the Lankford parameter. The average normal and planar anisotropies slightly increase (from 0.6 to 0.9) and decrease (from 0.6 to -0.7) as a function of ARB cycles, respectively. The global textures measured by neutron diffraction are used to simulate the Lankford and anisotropy parameters of the plates after 0, 2, 4, 6 and 8 ARB cycles with the help of the viscoplastic polycrystal self-consistent model. Simulation results are compared with those from experiment and discussed with regard to texture, strain rate sensitivity, grain shape and slip system activity.

  3. Experimental investigation of the reaction-build-up for plastic bonded explosive JOB-9003

    Directory of Open Access Journals (Sweden)

    Xu Zhang

    2017-05-01

    Full Text Available In order to measure the shock initiation behavior of JOB-9003 explosives, Al-based embedded multiple electromagnetic particle velocity gauge technique has been developed. In addition, a gauge element called the shock tracker has been used to monitor the progress of the shock front as a function of time, thus providing a position–time trajectory of the wave front as it moves through the explosive sample. The data is used to determine the position and time for shock to detonation transition. All the experimental results show that the rising-up time of Al-based electromagnetic particle velocity gauge is very short (<20 ns; the reaction-build-up velocity profiles and the position–time for shock to detonation transition of HMX-based plastic bonded explosive (PBX JOB-9003 with 1–8 mm depth from the origin of the impact plane under different initiation pressures were obtained with high accuracy.

  4. Thermally robust and biomolecule-friendly room-temperature bonding for the fabrication of elastomer-plastic hybrid microdevices.

    Science.gov (United States)

    Nguyen, T P O; Tran, B M; Lee, N Y

    2016-08-16

    Here, we introduce a simple and fast method for bonding a poly(dimethylsiloxane) (PDMS) silicone elastomer to different plastics. In this technique, surface modification and subsequent bonding processes are performed at room temperature. Furthermore, only one chemical is needed, and no surface oxidation step is necessary prior to bonding. This bonding method is particularly suitable for encapsulating biomolecules that are sensitive to external stimuli, such as heat or plasma treatment, and for embedding fracturable materials prior to the bonding step. Microchannel-fabricated PDMS was first oxidized by plasma treatment and reacted with aminosilane by forming strong siloxane bonds (Si-O-Si) at room temperature. Without the surface oxidation of the amine-terminated PDMS and plastic, the two heterogeneous substrates were brought into intimate physical contact and left at room temperature. Subsequently, aminolysis occurred, leading to the generation of a permanent seal via the formation of robust urethane bonds after only 5 min of assembling. Using this method, large-area (10 × 10 cm) bonding was successfully realized. The surface was characterized by contact angle measurements and X-ray photoelectron spectroscopy (XPS) analyses, and the bonding strength was analyzed by performing peel, delamination, leak, and burst tests. The bond strength of the PDMS-polycarbonate (PC) assembly was approximately 409 ± 6.6 kPa, and the assembly withstood the injection of a tremendous amount of liquid with the per-minute injection volume exceeding 2000 times its total internal volume. The thermal stability of the bonded microdevice was confirmed by performing a chamber-type multiplex polymerase chain reaction (PCR) of two major foodborne pathogens - Escherichia coli O157:H7 and Salmonella typhimurium - and assessing the possibility for on-site direct detection of PCR amplicons. This bonding method demonstrated high potential for the stable construction of closed microfluidic systems

  5. Effects of temperature and pressure on the glass transitions of plastic bonded explosives

    Energy Technology Data Exchange (ETDEWEB)

    Campbell, M.S.; Garcia, D.; Idar, D.

    1998-12-31

    Various plastic bonded explosives (PBXs) contain about 5-wt% polymer, plasticizer, and stabilizer as binder. The glass-transition temperature (T{sub g}) determines, in part, if the binder will reduce or increase the sensitivity of the PBX to impact. A soft binder reduces the impact sensitivity; however, too soft a binder compromises the mechanical strength below that desirable for dimensional stability. Glass transitions were measured by temperature modulated DSC for PBXs before and after pressing. Pressing temperature was 90 C. The T{sub g} of Estane, a polyester/polyurethane used in some PBX binders, was investigated. Only small changes were observed in the low temperature T{sub g} of the soft segments but larger changes were seen in the higher temperature transitions due to the relaxation of the hard segments. The T{sub g} of Kel F 800, a binder used in insensitive PBX 9502, was observed near ambient temperature. The PBX 9502 had a lower T{sub g} than the neat polymer. Mechanical strength will be measured for the samples.

  6. Instant Prezi starter

    CERN Document Server

    Ladores, Minerva M

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A starter guide to learning how to create presentations with Prezi.Instant Prezi Starter takes you through the first steps of learning how to use this amazing web-based tool! If you are tired of your same old presentation tools and are looking to wow your audience, then this book is for you! If you surf the Internet, you're all set. If you have created a website, wiki, or blog, then you're in even better shape! Enjoy!

  7. Instant Sublime Text starter

    CERN Document Server

    Haughee, Eric

    2013-01-01

    A starter which teaches the basic tasks to be performed with Sublime Text with the necessary practical examples and screenshots. This book requires only basic knowledge of the Internet and basic familiarity with any one of the three major operating systems, Windows, Linux, or Mac OS X. However, as Sublime Text 2 is primarily a text editor for writing software, many of the topics discussed will be specifically relevant to software development. That being said, the Sublime Text 2 Starter is also suitable for someone without a programming background who may be looking to learn one of the tools of

  8. Instant Apache Maven starter

    CERN Document Server

    Turatti, Maurizio

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.The book follows a starter approach for using Maven to create and build a new Java application or Web project from scratch.Instant Apache Maven Starter is great for Java developers new to Apache Maven, but also for experts looking for immediate information. Moreover, only 20% of the necessary information about Maven is used in 80% of the activities. This book aims to focus on the most important information, those pragmatic parts you actually use

  9. Instant Sinatra starter

    CERN Document Server

    Yates, Joe

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Written as a practical guide, Instant Sinatra Starter will help you create a simple web app in no time at all. Instant Sinatra Starter is great if you are looking to get started with Sinatra for web development. Some previous experience with Ruby would be beneficial though not necessary for this step-by-step exploration of Sinatra and the world of web development.

  10. Instant OSGi starter

    CERN Document Server

    Goodyear, Jamie

    2013-01-01

    Using a practical approach with explanation where needed, the book will take an in depth look at what OSGi is and what it offers to Java programmers and development standards. ""OSGi Starter"" is intended for the senior Java programmer whom will be joining OSGi based projects, or for Architects looking to broaden their exposure to OSGi as a beneficial framework and runtime software system.

  11. Experimental Studies on Improved Plastic Bonded Explosives Materials (PBXs for Controlled Fragmentation Warheads

    Directory of Open Access Journals (Sweden)

    Elsharkawy Karim

    2017-01-01

    Full Text Available This paper describes formulations of plastic bonded explosives (PBXs based on three highly brisant explosives, namely 1,3,5-trinitro-1,3,5-triazinane (RDX, 1,3,5,7-tetranitro-1,3,5,7-tetrazocane (HMX and pentaerythritoltetranitrate (PETN with polyurethane (PU based on Glycidyl azide polymer (GAP as an energetic binder in comparison with composition-B, which used in the fragmentation warheads. The sensitivity and performance properties of different types of PBXs were evaluated by experimental results of prepared selected PBX compositions. Casting technique was used to prepare the selected compositions containing 14% PU based on GAP. It has been observed that the brisance of the PBX based on HMX was higher than that of comp-B by 21.3 %, the detonation velocity showed a remarkable increase of the order of 8480 (m/s while that of comp-B was 7638 (m/s. A controlled fragmentation warhead with an outer grooving warhead case of dimensions 100x35x4 mm was used and arena test was carried out to determine the lethal zone of the fragmentation warhead. The lethal zone obtained from arena test for PBX composition based on HMX named PBXHG4 was higher than that based on RDX or PETN, and than that of comp-B by 40%.

  12. In Situ Imaging during Compression of Plastic Bonded Explosives for Damage Modeling

    Directory of Open Access Journals (Sweden)

    Virginia W. Manner

    2017-06-01

    Full Text Available The microstructure of plastic bonded explosives (PBXs is known to influence behavior during mechanical deformation, but characterizing the microstructure can be challenging. For example, the explosive crystals and binder in formulations such as PBX 9501 do not have sufficient X-ray contrast to obtain three-dimensional data by in situ, absorption contrast imaging. To address this difficulty, we have formulated a series of PBXs using octahydro-1,3,5,7-tetranitro-1,3,5,7-tetrazocine (HMX crystals and low-density binder systems. The binders were hydroxyl-terminated polybutadiene (HTPB or glycidyl azide polymer (GAP cured with a commercial blend of acrylic monomers/oligomers. The binder density is approximately half of the HMX, allowing for excellent contrast using in situ X-ray computed tomography (CT imaging. The samples were imaged during unaxial compression using micro-scale CT in an interrupted in situ modality. The rigidity of the binder was observed to significantly influence fracture, crystal-binder delamination, and flow. Additionally, 2D slices from the segmented 3D images were meshed for finite element simulation of the mesoscale response. At low stiffness, the binder and crystal do not delaminate and the crystals move with the material flow; at high stiffness, marked delamination is noted between the crystals and the binder, leading to very different mechanical properties. Initial model results exhibit qualitatively similar delamination.

  13. Molecular dynamics simulations of RDX and RDX-based plastic-bonded explosives.

    Science.gov (United States)

    Zhu, Wei; Xiao, Jijun; Zhu, Weihua; Xiao, Heming

    2009-05-30

    Molecular dynamics simulations have been performed to investigate well-known energetic material cyclotrimethylene trinitramine (RDX) crystal and RDX-based plastic-bonded explosives (PBXs) with four typical fluorine-polymers, polyvinylidenedifluoride (PVDF), polychlorotri-fluoroethylene (PCTFE), fluorine rubber (F(2311)), and fluorine resin (F(2314)). The elastic coefficients, mechanical properties, binding energies, and detonation performances are obtained for the RDX crystal and RDX-based PBXs. The results indicate that the mechanical properties of RDX can be effectively improved by blending with a small amount of fluorine polymers and the overall effect of fluorine polymers on the mechanical properties of the PBXs along three crystalline surfaces is (001)>(010) approximately (100) and PVDF is regarded to best improve the mechanical properties of the PBXs on three surfaces. The order of the improvement in the ductibility made by the fluorine polymers on different surfaces is (001) approximately (010)>(100). The average binding energies between different RDX crystalline surfaces and different polymer binders are obtained, and the sequence of the binding energies of the PBXs with the four fluorine polymers on the three different surfaces is varied. Among the polymer binders, PVDF is considered as best one for RDX-based PBXs. The detonation performances of the PBXs decrease in comparison with the pure crystal but are superior to those of TNT.

  14. Thermal expansion of PBX 9501 and PBX 9502 plastic-bonded explosives

    Energy Technology Data Exchange (ETDEWEB)

    Thompson, Darla Graff [Los Alamos National Laboratory; Brown, Geoff W [Los Alamos National Laboratory; Deluca, Racci [Los Alamos National Laboratory; Giambra, Anna [Los Alamos National Laboratory; Sandstrom, Mary [Los Alamos National Laboratory

    2009-01-01

    Two applications of thermal expansion measurements on plastic-bonded explosive (PBX) composites are described. In the first dilatometer application, thermal expansion properties of HMX-based PBX 9501 are measured over a broad thermal range that includes glass and domain-restructuring transitions in the polymeric binder. Results are consistent with other thermal measurements and analyses performed on the composite, as well as on the binder itself. The second application used the dilatometer to distinguish the reversible and irreversible components of thermal expansion in PBX 9502, a TATB-based explosive. Irreversible expansion of the composite is believed to derive from the highly-anisotropic coefficient of thermal expansion (CTE) values measured on single T A TB crystals, although the mechanism is not well understood. Effects of specimen density, thermal ramp rate, and thermal range variation (warm first or cold first) were explored, and the results are presented and discussed. Dilatometer measurements are ongoing towards gaining insight into the mechanism(s) responsible for PBX 9502 irreversible thermal expansion.

  15. Simulation of the in-plane plastic anisotropy of ultrafine grained aluminum sheets produced by accumulative roll bonding

    Energy Technology Data Exchange (ETDEWEB)

    Beausir, Benoit; Juliane, Scharnweber; Carl-Georg, Oertel; Werner, Skrotzki [Institut fuer Strukturphysik, Technische Universitaet Dresden, D-01062 Dresden (Germany); Joern, Jaschinski [Institut fuer Leichtbau und Kunststofftechnik, Technische Universitaet Dresden, D-01062 Dresden (Germany); Heinz-Guenter, Brokmeier [GKSS Forschungszentrum, Max-Planck-Strasse, D-21494 Geesthacht (Germany)

    2010-07-01

    Besides grain refinement accumulative roll bonding (ARB) leads to the formation of a texture composed of rolling and shear components. The shear components produced by friction between the rolls and the sheet are found in the surface layers. During subsequent ARB cycles, due to the bonding process the surface shear texture extends into the bulk of the sheet. Eight cycles of ARB were performed on two aluminum alloys, AA1050 and AA6016. The plastic anisotropy was investigated by tensile deformation via Lankford parameter. The global texture of the sheets was measured by neutron diffraction and used as input of the viscoplastic self-consistent model to simulate the in-plane plastic anisotropy. Simulation results are compared with those from experiment and discussed with regard to texture, strain rate sensitivity, grain shape and slip system activity.

  16. Instant Google Drive starter

    CERN Document Server

    Procopio, Mike

    2013-01-01

    This book is a Starter which teaches you how to use Google Drive practically. This book is perfect for people of all skill levels who want to enjoy the benefits of using Google Drive to safely store their files online and in the cloud. It's also great for anyone looking to learn more about cloud computing in general. Readers are expected to have an Internet connection and basic knowledge of using the internet.

  17. Aspects of the Tribology of the Plastic Bonded Explosive (PBX) 9404

    Energy Technology Data Exchange (ETDEWEB)

    Hoffman, D M; Chandler, J B

    2004-07-08

    The coefficient of friction, {mu}, of the plastic bonded explosive (PBX) 9404 was measured on stainless steel, aluminum, Teflon and the explosive itself as a function of temperature between ambient and 135 C at a rotational speed of 0.0025 rad/sec{sup -1}. An optical profilometer was used to analyze the mean surface roughness, R{sub a}, of the various materials. PBX 9404 is a composite of the explosive 1,3,5,7-tetranitroazacyclooctane (HMX) chloroethyl phosphate (CEF) and nitrocellulose in an 96/3/3 weight ratio. The average roughness of the pressed explosive surface was R{sub a} = 1.37 {micro}m. The coefficient of friction for PBX 9404 on stainless steel of R{sub a} = 0.40 {micro}m increased from 0.22 at ambient to 0.34 at 95 C. Above this temperature {mu} decreased to about 0.23 at 125 C. Similar behavior was observed with aluminum with R{sub a} = 0.31 {micro}m. The coefficient of friction increased from about 0.08 at ambient to 0.48 at 115 C. Above this temperature, {mu} tended to decrease slightly. The coefficient of friction against Teflon of R{sub a} = 0.054 {micro}m was sigmoidal, increasing from about 0.3 at ambient to about at 0.49 {+-} 0.002 above 115 C. Against a PBX 9404 counter surface, the coefficient of friction averaged 0.54 over the entire test temperature range, but tended to increase during the measurement, probably due to adhesion of the nitrocellulose to itself.

  18. Instant Metasploit starter

    CERN Document Server

    Ranganath, Karthik

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Instant Metasploit Starter is a fast-paced introductory guide designed to give you all the information you need to start as a smart ethical hacker, and defend your world from attacks instantly.This book is designed for security enthusiasts who are more interested in getting hands-on experience rather than reading just theory. It is also for anyone who is aware of the Metasploit framework and wishes to understand it better and start using it inst

  19. Munin plugin starter

    CERN Document Server

    Brinke, Bart ten

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This hands-on Starter guide will get you up and running with Munin and Munin plugins, giving you the power to monitor, fix, and optimize your networks.This book is great for system administrators who want to improve the monitoring level of their systems. It's assumed that you have some experience with Linux-based systems and know your way around them.

  20. Instant Spring security starter

    CERN Document Server

    Jagielski, Piotr

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A concise guide written in an easy-to-follow format following the Starter guide approach.This book is for people who have not used Spring Security before and want to learn how to use it effectively in a short amount of time. It is assumed that readers know both Java and HTTP protocol at the level of basic web programming. The reader should also be familiar with Inversion-of-Control/Dependency Injection, preferably with the Spring framework itsel

  1. Multilingual school starters

    DEFF Research Database (Denmark)

    Laursen, Helle Pia

    a conceptualization of literacy as a set of measurable skills, which can be measured in a specific language. Thus, literacy is perceived as a more or less universal, mental and language-neutral phenomenon; however it is implicitly linked to a given language that in turn is treated as an inherently natural phenomenon......Multilingual school starters: social semiotics perspectives on second language and literacy learning in education Helle Pia Laursen The starting point for this paper is the still increasing role of literacy in educational settings. Often primary education is seen as almost being synonymous...... with learning to read and write and activities that include literacy play a pivotal role. At the same time, in the Nordic countries, there seems to be a growing tendency to use literacy skills to regulate education through outcome metrics and international comparisons of test scores. This implies...

  2. Multilingual school starters

    DEFF Research Database (Denmark)

    Laursen, Helle Pia

    of globalisation. Furthermore, this perception of literacy entails that the student’s possible insights into other ways of adding signs to language than those we know from a specific version of the Latin alphabet, fall outside the interests of research and teaching. From this perspective and with a social semiotic......Multilingual school starters: social semiotics perspectives on second language and literacy learning in education Helle Pia Laursen The starting point for this paper is the still increasing role of literacy in educational settings. Often primary education is seen as almost being synonymous...... with learning to read and write and activities that include literacy play a pivotal role. At the same time, in the Nordic countries, there seems to be a growing tendency to use literacy skills to regulate education through outcome metrics and international comparisons of test scores. This implies...

  3. Resistance of particleboard panels made of agricultural residues and bonded with synthetic resins or PVC plastic to wood-rotting fungi

    Directory of Open Access Journals (Sweden)

    Divino Eterno Teixeira

    2009-12-01

    Full Text Available This study aims to evaluate the resistance of three types of particleboard panel to biodeterioration, two of which bonded with synthetic resins and one bonded with PVC plastic. Composite panels were made using sugar cane straw particles as raw material which were bonded together with urea-formaldehyde (UF, tannin-formaldehyde (TANI and PVC plastic (PVC resins. Decay tests were performed following procedures outlined in the ASTM D2017-81/1994 standard, whereby sample specimens were subjected to attack by white rot fungus Trametes versicolor and brown rot fungus Gloeophyllum trabeum using pine (Pinus sp. and embaúba (Cecropia sp. as reference timber. Panels bonded with PVC resin were rated ‘resistant’ to attack by both fungi while those bonded with UF and TANI resins were rated ‘slightly resistant’ to their attack.

  4. Studies on Physico-Mechanical and Explosive Characteristics of RDX/HMX-Based Castable Plastic-Bonded Explosives

    Directory of Open Access Journals (Sweden)

    J. S. Gharia

    1998-01-01

    Full Text Available Conventional cast explosives (RDX/TNT have major drawbacks of poor mechanical properties,shrinkages and higher sensitivity .These properties can be improved by applying plastic bindersystems. The plastic-bonded explosive (PBX is a composite material in which solid explosive particles are dispersed in a polymer matrix. The present paper describes the development of anitramine/hydroxy-terminated polybutadiene (HTPB-based castable PBX. The PBXs were processed as per standard procedures. Bimodal/trimodal particle size system was selected to reach asolid loading of 88 wt per cent. High solid loading was made possible through proper combination ofcoarse/fine ratio of solid ingredients, which was based on a number of tap density experiments.Processability of the binder system was studied by using various wetting agents as well as by selectingbinder/plasticizer ratios. Mechanical properties of the PBXs were enhanced by different crosslinkingagents. The explosive properties ofPBXs including detonation velocity , processability and sensitivityto different types of stimuli, were studied. The results show that PBXs can be manufactured withdetonation properties better than those of composition B/octol with the added advantages of superiorthermal and sensitivity characteristics.

  5. Selected Plastics Wear Resistance to Bonded Abrasive Particles Compared to Some Ferrous Materials

    Directory of Open Access Journals (Sweden)

    Milan Brožek

    2015-01-01

    Full Text Available Plastics are macromolecular materials without we cannot imagine any branch of human activity with. Plastics have unique properties, often very different from metals. At the choice of the concrete plastic for the concrete application it is necessary to evaluate its mechanical, physical, chemical and technological properties. In last years producers offer also plastics for production of parts exposed to different types of wear. In the contribution the results of wear resistance studying of 10 types of plastics (PTFE, PVC, POM-C, PC, PETP, PEEK, PA66, PP, PA6E and PE-UHMW of one producer are published and compared with test results of four different Fe alloys (grey iron, structural steel, cast steel wear resistant and high-speed steel. The laboratory tests were carried out using the pin-on-disk machine with abrasive cloth (according to ČSN 01 5084, when the abrasive clothes of three different grits (240, 120 and 60 were used. It corresponds to the average abrasive grain sizes of 44.5 µm, 115.5 µm and 275 µm. During the test the test sample was pressed to the abrasive cloth by the pressure of 0.1 MPa. The wear intensity was assessed by the volume, weight and length losses of tested samples. The technical-economical evaluation was the part of the carried out tests. It was univocally proved that at the intensive abrasive wear using the abrasive cloth the best results shows the High-Speed Steel HSS Poldi Radeco 19 810 according to ČSN 41 9810, although its price is relatively high. Other tested Fe alloys, namely grey iron according to ČSN 42 2415, structural steel 11 373 according to ČSN 41 1373 and wear resistant cast steel VPH 6 showed also very favourable properties at the material low price. In comparison with Fe alloys the wear of all plastics was considerably higher and the plastics were considerably more expensive.

  6. Literature review of the lifetime of DOE materials: Aging of plastic bonded explosives and the explosives and polymers contained therein

    Energy Technology Data Exchange (ETDEWEB)

    Burgess, C.E.; Woodyard, J.D. [West Texas A and M Univ., Canyon, TX (United States); Rainwater, K.A. [Texas Tech Univ., Lubbock, TX (United States); Lightfoot, J.M. [Pantex Plant, Amarillo, TX (United States); Richardson, B.R. [Engineered Carbons, Inc., Borger, TX (United States)

    1998-09-01

    There are concerns about the lifetime of the nation`s stockpile of high explosives (HEs) and their components. The DOE`s Core Surveillance and Enhanced Surveillance programs specifically target degradation of HE, binders, and plastic-bonded explosives (PBXs) for determination of component lifetimes and handling procedures. The principal goal of this project is to identify the decomposition mechanisms of HEs, plasticizers, and plastic polymer binders resulting from exposure to ionizing radiation, heat, and humidity. The primary HEs of concern are 1,3,5-triamino-2,4,6-trinitrobenzene (TATB) and 1,3,5,7-tetranitro-1,3,5,7-tetraazocyclooctane (HMX). Hexahydro-1,3,5-triazine (RDX) is closely related to these two compounds and is also included in the literature review. Both Kel-F 800 and Estane are polymers of interest. A stabilizer, Irganox 1010, and an energetic plasticizer that is a blend of acetaldehyde 2,2-dinitropropyl acetal, are also of interest, but the focus of this report will be on the explosives and polymers. This presents a literature review that provides background on the synthesis, degradation, and techniques to analyze TATB, HMX, RDX, Kel-F 800, Estane, and the PBXs of these compounds. As there are many factors that can influence degradation of materials, the degradation discussion will be divided into sections based on each factor and how it might affect the degradation mechanism. The factors reviewed that influence the degradation of these materials are exposure to heat, UV- and {gamma}-irradiation, and the chemistry of these compounds. The report presents a recently compiled accounting of the available literature. 80 refs., 7 figs.

  7. Push-out bond strength of MTA HP, a new high-plasticity calcium silicate-based cement.

    Science.gov (United States)

    Silva, Emmanuel Jnl; Carvalho, Nancy Kudsi; Zanon, Mayara; Senna, Plínio Mendes; DE-Deus, Gustavo; Zuolo, Mário Luis; Zaia, Alexandre Augusto

    2016-06-14

    This study was designed to investigate the resistance to dislodgment provided by MTA HP, a new high-plasticity calcium silicate-based cement. Biodentine and White MTA Angelus were used as reference materials for comparison. Three discs 1 ± 0.1 mm thick were obtained from the middle third of the roots of 5 maxillary canines. Three 0.8-mm-wide holes were drilled on the axial surface of each root disc. Standardized irrigation was performed. Then the holes were dried with paper points and filled with one of the three tested cements. The filled dental slices were immersed in a phosphate-buffered saline (PBS) solution (pH 7.2) for 7 days before the push-out assessment. The Kruskal-Wallis test was applied to assess the effect of each endodontic cement on the push-out bond strength. Mann-Whitney with Bonferroni correction was used to isolate the differences. The alpha-type error was set at 0.05. All specimens had measurable push-out values and no premature failure occurred. There were significant differences among the materials (p MTA HP had significantly higher bond strength than White MTA (p MTA HP showed better push-out bond strength than its predecessor, White MTA; however, Biodentine had higher dislodgment resistance than both MTA formulations.

  8. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultur...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  9. Instant OpenNMS starter

    CERN Document Server

    Hachey, Ghislain

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. A starters' guide to learning OpenNMS with ease, with a focus on immediate results.Instant OpenNMS Starter is for network administrators of any level with a slight focus on the novice that would enjoy a swift glance at what OpenNMS has to offer. It assumes the reader will have knowledge of basic network operations and protocols such as the Internet Protocol Suite.

  10. Instant PrimeFaces starter

    CERN Document Server

    Hlavats, Ian

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Instant Primefaces Starter is a fast-paced, introductory guide designed to give you all the information you need to start using Primfaces, instantly.Instant PrimeFaces Starter is great for developers looking to get started quickly with PrimeFaces. It's assumed that you have some JSF experience already, as well as familiarity with other Java technologies such as CDI and JPA and an understanding of MVC principles, object-relational mapping (ORM),

  11. Instant Spring for Android starter

    CERN Document Server

    Dahanne, Anthony

    2013-01-01

    Packt Instant Starter: get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.This is a Starter which gives you an introduction to Spring for Android with plenty of well-explained practical code examples.If you are an Android developer who wants to learn about RESTful web services and OAuth authentication and authorization, and you also want to know how to speed up your development involving those architectures using Spring for Android abstractions, then this book is for you.But core Java developers

  12. Instant CloudFlare starter

    CERN Document Server

    Dickey, Jeff

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. Written as a practical guide, CloudFlare Starter will show you all you need to know in order to effectively improve your online presence in a multitude of different ways. ""Instant CloudFlare Starter"" is a practical yet accessible guide for website owners looking to optimize their site for optimum security and maximum performance.

  13. COMPARATIVE STUDY ON STRENGTH PROPERTIES OF WOOD PLASTIC BONDED BOARDS PRODUCED FROM COFFEE CHAFF AND CEIBA PENTANDRA SAWDUST

    Directory of Open Access Journals (Sweden)

    Kehinde Sesan AINA

    2016-03-01

    Full Text Available Strength properties of Wood Plastic-bonded Boards (WPBB of 10mm in thickness were produced in this study from two lignocellulosic materials coffee and recycled low density polyethylene (rLDPE as a binder. WPBB were produced from particles of coffee chaff and Ceiba pentandra, at three levels of mixing ratio (1:1, 2:1 and 3:1, and at three levels of board density (500, 600 and 700kgm-3 given the total treatment combinations of 18 respectively. Effects of lignocelluloses particles, mixing ratio (MR and board density (BD on flexural strength properties of the WPBB were investigated. The flexural strength of the WPBB range from 0.25 to 4.79N/mm2 and 891.00 to 16415.87N/mm2 for modulus of rupture (MOR and modulus of elasticity (MOE respectively. The statistically results shows that the main factor and interaction factors were significantly different at P≤0.05 level of probability. It was observed in this study that as the plastic content with density increased, flexural strength of the boards increases. The study showed that WPBB made from coffee chaff particles are stiffer and stronger than WPBBs made from Ceiba pentandra particles. Based on the outcome of the results in this study, coffee chaff could as well be used as filler in the polymer industry to produce stronger biopolymer composite for structural applications. This study would form a baseline strategy for further research efforts on production of composite from agro-residues wastes.

  14. Implementation of strength and burn models for plastic-bonded explosives and propellants

    Energy Technology Data Exchange (ETDEWEB)

    Reaugh, J E

    2009-05-07

    We have implemented the burn model in LS-DYNA. At present, the damage (porosity and specific surface area) is specified as initial conditions. However, history variables that are used by the strength model are reserved as placeholders for the next major revision, which will be a completely interactive model. We have implemented an improved strength model for explosives based on a model for concrete. The model exhibits peak strength and subsequent strain softening in uniaxial compression. The peak strength increases with increasing strain rate and/or reduced ambient temperature. Under triaxial compression compression, the strength continues to increase (or at least not decrease) with increasing strain. This behaviour is common to both concrete and polymer-bonded explosives (PBX) because the microstructure of these composites is similar. Both have aggregate material with a broad particle size distribution, although the length scale for concrete aggregate is two orders of magnitude larger than for PBX. The (cement or polymer) binder adheres to the aggregate, and is both pressure and rate sensitive. There is a larger bind binder content in concrete, compared to the explosive, and the aggregates have different hardness. As a result we expect the parameter values to differ, but the functional forms to be applicable to both. The models have been fit to data from tests on an AWE explosive that is HMX based. The decision to implement the models in LS-DYNA was based on three factors: LS-DYNA is used routinely by the AWE engineering analysis group and has a broad base of experienced users; models implemented in LS-DYNA can be transferred easily to LLNL's ALE 3D using a material model wrapper developed by Rich Becker; and LS-DYNA could accommodate the model requirements for a significant number of additional history variables without the significant time delay associated with code modification.

  15. Functional Starters for Functional Yogurt

    Directory of Open Access Journals (Sweden)

    Mattia P. Arena

    2015-02-01

    Full Text Available In this study, we investigated the multifunctionality (microbial starters and probiotics of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  16. Functional Starters for Functional Yogurt.

    Science.gov (United States)

    Arena, Mattia P; Caggianiello, Graziano; Russo, Pasquale; Albenzio, Marzia; Massa, Salvatore; Fiocco, Daniela; Capozzi, Vittorio; Spano, Giuseppe

    2015-02-05

    In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  17. Functional Starters for Functional Yogurt

    Science.gov (United States)

    Arena, Mattia P.; Caggianiello, Graziano; Russo, Pasquale; Albenzio, Marzia; Massa, Salvatore; Fiocco, Daniela; Capozzi, Vittorio; Spano, Giuseppe

    2015-01-01

    In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  18. Energy Management Curriculum Starter Kit

    Energy Technology Data Exchange (ETDEWEB)

    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.

  19. Instant MinGW starter

    CERN Document Server

    Shpigor, Ilya

    2013-01-01

    This is a Starter guide designed to enable the reader to start using MinGW to develop Microsoft Windows applications as quickly, and as efficiently, as possible. This book is for C and C++ developers who are looking for new and effective instruments to use in application development for Microsoft Windows. No experience of MinGW is needed: this book will guide you through the essentials to get you using the software like a pro in a matter of hours.

  20. Thermal decomposition and kinetics of plastic bonded explosives based on mixture of HMX and TATB with polymer matrices

    Directory of Open Access Journals (Sweden)

    Arjun Singh

    2017-02-01

    Full Text Available This work describes thermal decomposition behaviour of plastic bonded explosives (PBXs based on mixture of l,3,5,7-tetranitro- 1,3,5,7-tetrazocane (HMX and 2,4,6- triamino-1,3,5-trinitrobenzene (TATB with Viton A as polymer binder. Thermal decomposition of PBXs was undertaken by applying simultaneous thermal analysis (STA and differential scanning calorimetry (DSC to investigate influence of the HMX amount on thermal behavior and its kinetics. Thermogravimetric analysis (TGA indicated that the thermal decomposition of PBXs based on mixture of HMX and TATB was occurred in a three-steps. The first step was mainly due to decomposition of HMX. The second step was ascribed due to decomposition of TATB, while the third step was occurred due to decomposition of the polymer matrices. The thermal decomposition % was increased with increasing HMX amount. The kinetics related to thermal decomposition were investigated under non-isothermal for a single heating rate measurement. The variation in the activation energy of PBXs based on mixture of HMX and TATB was observed with varying the HMX amount. The kinetics from the results of TGA data at various heating rates under non-isothermal conditions were also calculated by Flynn–Wall–Ozawa (FWO and Kissinger-Akahira-Sunose (KAS methods. The activation energies calculated by employing FWO method were very close to those obtained by KAS method. The mean activation energy calculated by FWO and KAS methods was also a good agreement with the activation energy obtained from single heating rate measurement in the first step decomposition.

  1. SPSS for Starters, Part 2

    CERN Document Server

    Cleophas, Ton J

    2012-01-01

    The first part of this title contained all statistical tests that are relevant for starters on SPSS, and included standard parametric and non-parametric tests for continuous and binary variables, regression methods, trend tests, and reliability and validity assessments of diagnostic tests. The current part 2 of this title reviews multistep methods, multivariate models, assessments of missing data, performance of diagnostic tests, meta-regression, Poisson regression, confounding and interaction, and survival analyses using log tests and segmented time-dependent Cox regression. Methods for asses

  2. Instant Adobe Edge Inspect starter

    CERN Document Server

    Khan, Joseph

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. This easy-to-understand Starter guide will get you up to speed with Adobe Edge Inspect quickly and with little effort.This book is for frontend web developers and designers who are developing and testing web applications targeted for mobile browsers. It's assumed that you have a basic understanding of creating web applications using HTML, CSS, and JavaScript, as well as being familiar with running web pages from local HTTP servers. Readers are a

  3. Instant forgedUI starter

    CERN Document Server

    Luiz, Joseandro

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks.The book is a Starter guide to learning ForgedUI. This book will start by unfolding the installation and creating a simple application using Titanium and ForgedUI, followed by taking you through the features to model an engaging UI and generate multi-platform code with Titanium, while covering the best design practice for Apple and Android application development. Last but not least, you will also come across the available resources where you can

  4. Strain coordination of quasi-plane-hypothesis for reinforced concrete beam strengthened by epoxy-bonded glass fiber reinforced plastic plate

    Institute of Scientific and Technical Information of China (English)

    ZENG Xian-tao; DING Ya-hong; WANG Xing-guo

    2006-01-01

    The testing of thirteen reinforced concrete (RC) beams strengthened by epoxy-bonded glass fiber reinforced plastic plate (GFRP) shows that the RC beam and the GFRP plate with epoxy bonding on it can work fairly well in coordination to each other. But there is relative slipping between RC beam and GFRP plate. And the strain of GFRP and steel rebar of RC beam satisfies the quasi-plane-hypothesis, that is, the strain of longitudinal fiber that parallels to the neutral axis of plated beam within the scope of effective height (h0) of the cross section is in direct proportion to the distance from the fiber to the neutral axis. The strain of GFRP and steel rebar satisfies the equation: εCFRP = Kεsteel.

  5. Crankshaft position sensing with combined starter alternator

    Science.gov (United States)

    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.

  6. Podcasting the Ultimate Starter Kit

    CERN Document Server

    Shipside, Steve

    2012-01-01

    Podcasting doesn't require an iPod; anyone with a computer, an MP3 player, or in some cases even a phone or a pair of shades can play podcasts. It requires very little technological know-how to set up, listen to, or even make your own programmes. Podcasting: The ultimate starter kit takes a light-hearted, friendly and refreshingly jargon-free look at eveything you need to know to get started, and with its free start-up CD it couldn't be easier. With the help of Podcasting, you can find out how to set up your software and record podcasts, where to go to find programmes on anything from religion

  7. An ecophysiological study of starter streptococci

    OpenAIRE

    Otto, Roelf

    1981-01-01

    Cheese starter cultures used for the production of Gouda cheese consist of a mixture of strains of S. cremoris, S. lactis, S. diacetylactis and Leuconostoc spp. The exact ratio between the strains is unknown and changes on subculturing. ... Zie: Summary

  8. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  9. Quasi-plane-hypothesis of strain coordination for RC beams seismically strengthened with externally-bonded or near-surface mounted fiber reinforced plastic

    Science.gov (United States)

    Ren, Zhenhua; Zeng, Xiantao; Liu, Hanlong; Zhou, Fengjun

    2013-03-01

    The application of fiber reinforced plastic (FRP), including carbon FRP and glass FRP, for structural repair and strengthening has grown due to their numerous advantages over conventional materials such as externally bonded reinforcement (EBR) and near-surface mounted (NSM) strengthening techniques. This paper summarizes the results from 21 reinforced concrete beams strengthened with different methods, including externally-bonded and near-surface mounted FRP, to study the strain coordination of the FRP and steel rebar of the RC beam. Since there is relative slipping between the RC beam and the FRP, the strain of the FRP and steel rebar of the RC beam satisfy the quasi-plane-hypothesis; that is, the strain of the longitudinal fiber that parallels the neutral axis of the plated beam within the scope of the effective height ( h 0) of the cross section is in direct proportion to the distance from the fiber to the neutral axis. The strain of the FRP and steel rebar satisfies the equation: ɛ FRP= βɛ steel, and the value of β is equal to 1.1-1.3 according to the test results.

  10. Feasibility study for the development of a pyro starter

    NARCIS (Netherlands)

    Hong, M.; Welland, W.; Bouquet, F.; Lee, S.Y.

    2009-01-01

    Pyro starters can play a role as turbopump starter in liquid propellant propulsion systems by supplying pressurized gas to power turbines for engine start up. For such a purpose, the pyro starters supply a flow of combustion gases with a relatively low flame temperature to the turbines. A feasibilit

  11. Mixed culture engineering for steering starter functionality

    NARCIS (Netherlands)

    Spuś, Maciej

    2016-01-01

    Undefined mixed complex starter cultures are broadly used in Gouda-type cheese production due to their robustness to phage predation, resilience for changes in environmental conditions and aroma compounds production ability during ripening. These microbial communities of lactic acid bacteria prior t

  12. Discussion Starters. Technical Note No. 25.

    Science.gov (United States)

    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…

  13. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum incu

  14. Instant Microsoft Forefront UAG mobile configuration starter

    CERN Document Server

    Volpe, Fabrizio

    2013-01-01

    A no-nonsense Starter guide, designed to give you maximum guidance with minimum fuss. This book is written for system administrators, I.T. professionals, unified communication technicians, and decision makers, in general. No knowledge of UAG is required to understand the book and start setting up UAG immediately.

  15. CHOLESTEROL ASSIMILATION BY COMMERCIAL YOGHURT STARTER CULTURES

    Directory of Open Access Journals (Sweden)

    Małgorzata Ziarno

    2007-03-01

    Full Text Available The ability to in vitro cholesterol level reduction in laboratory media has been shown for numerous strains of lactic acid bacteria, but not for all strains of lactic bacteria used in the dairy industry. The aim of this work was the determination of the ability of selected thermophilic lactic acid bacteria to cholesterol assimilation during 24 h culture in MRS broth. Commercial starter cultures showed various ability to cholesterol assimilation from laboratory medium. In case of starter cultures used for production of traditional yoghurt, consisting of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the quantity of assimilated cholesterol did not exceed 27% of its initial contents (0.7 g in 1 dm3. Starter cultures used for bioyoghurt production, containing also probiotic strains (came from Lactobacillus acidophilus species or Bifidobacterium genus assimilated from almost 18% to over 38% of cholesterol. For one monoculture of Lb. acidophilus, cholesterol assimilation ability of 49-55% was observed, despite that the number of bacterial cells in this culture was not different from number of bacteria in other cultures.

  16. Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters

    OpenAIRE

    Kubrat A. Oyinlola; Onilude, Anthony A.; Oluwaseun E. Garuba

    2016-01-01

    Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study...

  17. Sensorless soft starters for loaded induction motors

    Energy Technology Data Exchange (ETDEWEB)

    Chrisanov, V.I.; Konovalov, Y.N. [Power Plearonics Department, State University of Telecommunication, St. Petersburg (Russian Federation)

    1997-12-31

    The paper is devoted to the research and design of sensorless thyristor soft starters for loaded induction motors (IM) with short circuited squirrel case rotors. It is shown that the applied direct converter topology depends on the output power and consists of a small number of thyristors with special algorithm of switching to realize voltage - frequency control of IM drive systems at low speeds of starting. Sensorless control is realized from the both sides when neither direct converter nor drive system consists of any additional transducers for soft starting operation. (orig.) 4 refs.

  18. DRY COMPOSITION OF STARTER CULTURES FORM LACTIC ACID MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    At. Kraevska

    2014-03-01

    Full Text Available The purpose of this work is to investigate the possibility of producing of lyophilized lactic acid starter Lb. plantarum strain 226/1, designed for a starter culture in the production of pickles. The results of our studies demonstrate achievement of this goal by the specified process parameters.

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

    NARCIS (Netherlands)

    Bachmann, H.; Pronk, J.T.; Kleerebezem, M.; Teusink, B.

    2015-01-01

    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-generat

  20. 7 CFR 58.330 - Butter starter cultures.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter starter cultures. 58.330 Section 58.330... Material § 58.330 Butter starter cultures. Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and...

  1. Improvement of fermented Chinese cabbage characteristics by selected starter cultures.

    Science.gov (United States)

    Han, Xue; Yi, Huaxi; Zhang, Lanwei; Huang, Weiwei; Zhang, Yingchun; Zhang, Lili; Du, Ming

    2014-07-01

    Traditional fermented vegetables have inconsistent quality and high nitrite content, whereas a commercial starter culture could overcome these problems. A total of 34 lactic acid bacteria strains were screened from 2 homemade naturally fermented Chinese cabbages. Fermented characters of single starter or mixed cultures were examined, including acidification, growth rate, and nitrite depletion ability in the fermented culture. As a result, the combined starter culture (Lactobacillus delbrueckii IWQ and Lactobacillus paracasei J21) was selected. The fermented Chinese cabbage resulted from this mixed starter culture had higher sugar content residue (30.5 mg/mL for mixed culture and 22 mg/mL for control). And the titratable acid of the cabbage fermented by the mixed starter was 110°T, which was twice higher than that of control sample. The selected starter culture also had a better texture and sensory qualities than that the starter cultures from a local fermented Chinese cabbage plant, especially for its significantly lower nitrite content (3.00 mg/kg for mixed culture and 4.49 mg/kg for control). The findings of this study form a database for further studies on the development of starter cultures for fermented cabbage production and could replaced the local plant starter culture. LABs were screened from traditional fermented food. The fermented characteristics of selected LABs were better than that of starter cultures from a local Chinese cabbage plant. Selected LAB can decrease nitrite content in fermented cabbage. The Chinese cabbage fermented by the selected LAB had the good flavor and texture. © 2014 Institute of Food Technologists®

  2. Lysine nutritional requirements of broilers reared in clean and dirty environments during the pre-starter and starter phases

    Directory of Open Access Journals (Sweden)

    Rodrigo Santana Toledo

    2011-10-01

    Full Text Available A total of 3,760 Ross male broiler chicks were used in two trials, one in the pre-starter (1-11 days phase and the other in the starter (12-22 days phase. Birds were distributed in a completely randomized experimental design with a factorial arrangement of 5 digestible lysine levels × 2 environments (clean and dirty environment, with eight replicates per treatment. The following dietary digestible lysine levels used were: 1.06, 1.12, 1.18, 1.24 and 1.30% in the pre-starter phase, and 1.00, 1.06, 1.12, 1.18 and 1.24% in the starter phase. Minimal relation of digestible lysine:digestible methionine + cystine, threonine, tryptophan and arginine (72, 67, 19 and 108%, respectively were maintained, as well as 2.088 and 2.002% of glycine+serine in the pre-starter and starter diets, respectively. Weight gain, feed intake and feed conversion were evaluated. In all phases, dietary digestible lysine levels significantly influenced broiler performance, and broilers reared in the clean environment presented better performance than those reared in the dirty environment. The recommended digestible lysine levels during the pre-starter and starter phases are 1.30 and 1.24% when broilers are reared in the clean enviroment and 1.26 and 1.165% in the dirty enviroment, respectively.

  3. Salame tipo italiano elaborado com culturas starters nativas Fermented italian sausage elaborated with native starter cultures

    Directory of Open Access Journals (Sweden)

    Andréia Cirolini

    2010-05-01

    Full Text Available A pesquisa teve como objetivo acrescentar culturas starters nativas em salame tipo Italiano e avaliar o desempenho frente a culturas comerciais quanto às características microbiológicas, físico-químicas e sensoriais. As culturas utilizadas foram Staphylococcus xylosus, isolado de salames coloniais, e Lactococcus lactis ssp. lactis, isolado de um produto lácteo e fermentado em meio de cultura de plasma suíno. Elaboraram-se os seguintes tratamentos: T1 - adição de starters comerciais (Staphylococcus xylosus e Lactococcus lactis ssp. lactis; T2 - mistura de Staphylococcus xylosus isolado mais Lactococcus lactis ssp. lactis comercial; T3 - mistura de Lactococcus lactis ssp. lactis isolado mais Staphylococcus xylosus comercial; e T4 - Staphylococcus xylosus e Lactococcus lactis ssp. lactis, ambos isolados. Os tratamentos apresentaram uma queda de pH significativa e também uma redução na Aw, garantindo uma segurança microbiológica aos produtos. Em relação à oxidação lipídica, os tratamentos que continham Staphylococcus xylosus isolados de salames artesanais apresentaram valores menores que os outros tratamentos. Os salames elaborados com Staphylococcus xylosus e Lactococcus lactis ssp. lactis, ambos isolados, apresentaram melhores resultados sensoriais quando comparados com salames elaborados com culturas starters comerciais. Portanto, a adição de culturas starters nativas pode ser utilizada na elaboração de salames, proporcionando produtos seguros e com flavor diferenciado.The objective of this paper was to add native starter cultures in fermented Italian sausages and evaluate the performance compared to commercial cultures in terms of microbiological and physicochemical parameters and sensorial characteristics. The cultures used were Staphylococcus xylosus, isolated from colonial sausages, and Lactococcus lactis ssp. lactis isolated from a dairy product and fermented in pork plasma medium. The following treatments were

  4. Plastic Surgery

    Science.gov (United States)

    ... Surgery? A Week of Healthy Breakfasts Shyness Plastic Surgery KidsHealth > For Teens > Plastic Surgery Print A A ... forehead lightened with a laser? What Is Plastic Surgery? Just because the name includes the word "plastic" ...

  5. The effect of kefir starter on Thai fermented sausage product

    Directory of Open Access Journals (Sweden)

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  6. Nutrient Retention and Haematological Indices of Broiler Starters ...

    African Journals Online (AJOL)

    acer

    ABSTRACT: Studies were carried out to determine the effect of feeding diets containing lablab seed meal (LSM) to ... within the normal ranges for healthy broiler starters. The results ..... human health. ... Phillips Modern College. Atlas for Africa.

  7. Indigenous knowledge associated with the production of starters ...

    African Journals Online (AJOL)

    SARAH

    2015-04-30

    Apr 30, 2015 ... starters culture to be used for opaque sorghum beers manufacturing in Benin. Methodology and ... in association with each other to speed up the fermentation process. All the ..... Veterinaria Mexico, 31:301-308. Correa NB ...

  8. Tailoring of the hierarchical structure within electrospun fibers due to supramolecular comb-coil block copolymers : polystyrene-block-poly(4-vinyl pyridine) plasticized by hydrogen bonded pentadecylphenol

    NARCIS (Netherlands)

    Ruotsalainen, Teemu; Turku, Jani; Hiekkataipale, Panu; Vainio, Ulla; Serimaa, Ritva; Brinke, Gerrit ten; Harlin, Ali; Ruokolainen, Janne; Ikkala, Olli

    2007-01-01

    Previously we demonstrated hierarchical self- assembly and mesoporosity in electrospun fibers using selected polystyrene- block- poly(4- vinylpyridine) (PS- b- P4VP) diblock copolymers with hydrogen- bonded 3- n- pentadecylphenol (PDP), which rendered distorted spherical P4VP(PDP)(1.0) domains

  9. Production of wheat bread without preservatives using sourdough starters.

    Science.gov (United States)

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Yordanova, Mariya; Nikolova, Dilyana; Evstatieva, Yana

    2014-09-03

    In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.

  10. Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

    Science.gov (United States)

    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.

  11. Development of an autochthonous starter culture for spreadable goat cheese

    Directory of Open Access Journals (Sweden)

    Florencia FRAU

    Full Text Available Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity, CRL1803 (Lactobacillus fermentum with high proteolytic activity, CRL1808 (Lactobacillus rhamnosus with production of exopolysaccharide and CRL1785 (Enterococcus faecium with diacetyl-acetoin production. The selected strains showed qualities that make them useful as starter culture in the elaboration of spreadable cheese. This starter culture is an alternative that allows obtaining differentiated products. The inclusion of CRL1808 strains seems to improve the rheology and texture, excluding the use of additives.

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

    Science.gov (United States)

    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.

  13. 30 CFR 75.819 - Motor-starter enclosures; barriers and interlocks.

    Science.gov (United States)

    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...

  14. Towards the development of a common starter culture for fufu and usi (edible starch: Screening for potential starters

    Directory of Open Access Journals (Sweden)

    Kubrat A. Oyinlola

    2016-04-01

    Full Text Available Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi.Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98 isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0% in both fermentations.All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours.Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.

  15. Towards the development of a common starter culture for fufu and usi (edible starch: Screening for potential starters

    Directory of Open Access Journals (Sweden)

    Kubrat A. Oyinlola

    2016-04-01

    Full Text Available Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi.Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98 isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0% in both fermentations.All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours.Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.

  16. Mechanical plasticity of cells

    Science.gov (United States)

    Bonakdar, Navid; Gerum, Richard; Kuhn, Michael; Spörrer, Marina; Lippert, Anna; Schneider, Werner; Aifantis, Katerina E.; Fabry, Ben

    2016-10-01

    Under mechanical loading, most living cells show a viscoelastic deformation that follows a power law in time. After removal of the mechanical load, the cell shape recovers only incompletely to its original undeformed configuration. Here, we show that incomplete shape recovery is due to an additive plastic deformation that displays the same power-law dynamics as the fully reversible viscoelastic deformation response. Moreover, the plastic deformation is a constant fraction of the total cell deformation and originates from bond ruptures within the cytoskeleton. A simple extension of the prevailing viscoelastic power-law response theory with a plastic element correctly predicts the cell behaviour under cyclic loading. Our findings show that plastic energy dissipation during cell deformation is tightly linked to elastic cytoskeletal stresses, which suggests the existence of an adaptive mechanism that protects the cell against mechanical damage.

  17. Plasticity theory

    CERN Document Server

    Lubliner, Jacob

    2008-01-01

    The aim of Plasticity Theory is to provide a comprehensive introduction to the contemporary state of knowledge in basic plasticity theory and to its applications. It treats several areas not commonly found between the covers of a single book: the physics of plasticity, constitutive theory, dynamic plasticity, large-deformation plasticity, and numerical methods, in addition to a representative survey of problems treated by classical methods, such as elastic-plastic problems, plane plastic flow, and limit analysis; the problem discussed come from areas of interest to mechanical, structural, and

  18. A Novel Open-winding Permanent Magnetic Starter-generator

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    In order to overcome the difficulties of voltage regulation, narrow speed range and low power factor of the traditional permanent magnetic generator applied in the vehicles, a novel open-winding permanent magnetic starter-generator (see Fig.l) is used to widen the speed range and improve the efficiency in the generation mode.

  19. Fluorescent method for monitoring cheese starter permeabilization and lysis

    NARCIS (Netherlands)

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

    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 iod

  20. Strain diversity and phage resistance in complex dairy starter cultures

    NARCIS (Netherlands)

    Spus, M.; Alexeeva, S.V.; Wolkers-Rooijackers, J.C.M.; Zwietering, M.H.; Abee, T.; Smid, E.J.

    2015-01-01

    The compositional stability of the complex Gouda cheese starter culture Ur is thought to be influenced by diversity in phage resistance of highly related strains that co-exist together with bacteriophages. To analyze the role of bacteriophages in maintaining culture diversity at the level of genetic

  1. On One Possibility to Improve Reliability of Magnetic Starter

    Directory of Open Access Journals (Sweden)

    V. Anishchenko

    2013-01-01

    Full Text Available The paper proposes and considers a possibility to improve an operational reliability of reversing magnetic starters by reservation of main and auxiliary contacts in accordance with majority-logic voter «two out of three».

  2. Sodium reduction in starter-free Queso Fresco

    Science.gov (United States)

    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...

  3. Strain diversity and phage resistance in complex dairy starter cultures.

    Science.gov (United States)

    Spus, M; Li, M; Alexeeva, S; Wolkers-Rooijackers, J C M; Zwietering, M H; Abee, T; Smid, E J

    2015-08-01

    The compositional stability of the complex Gouda cheese starter culture Ur is thought to be influenced by diversity in phage resistance of highly related strains that co-exist together with bacteriophages. To analyze the role of bacteriophages in maintaining culture diversity at the level of genetic lineages, simple blends of Lactococcus lactis strains were made and subsequently propagated for 152 generations in the absence and presence of selected bacteriophages. We first screened 102 single-colony isolates (strains) from the complex cheese starter for resistance to bacteriophages isolated from this starter. The collection of isolates represents all lactococcal genetic lineages present in the culture. Large differences were found in bacteriophage resistance among strains belonging to the same genetic lineage and among strains from different lineages. The blends of strains were designed such that 3 genetic lineages were represented by strains with different levels of phage resistance. The relative abundance of the lineages in blends with phages was not stable throughout propagation, leading to continuous changes in composition up to 152 generations. The individual resistance of strains to phage predation was confirmed as one of the factors influencing starter culture diversity. Furthermore, loss of proteolytic activity of initially proteolytic strains was found. Reconstituted blends with only 4 strains with a variable degree of phage resistance showed complex behavior during prolonged propagation. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Starter bacteria are the prime agents of lipolysis in cheddar cheese.

    Science.gov (United States)

    Hickey, Dara K; Kilcawley, Kieran N; Beresford, Tom P; Wilkinson, Martin G

    2006-10-18

    To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar cheeses manufactured from pasteurized milks with or without starter. Starter-free cheeses were acidified by a combination of lactic acid and glucono-delta-lactone. Starter cultures were found to actively produce FFAs in the cheese vat, and mean levels of FFAs were significantly higher in starter cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified cheeses. It is postulated that the moderate increases in FFAs in Cheddar cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar cheese made from good quality pasteurized milk.

  5. 21 CFR 872.5470 - Orthodontic plastic bracket.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Orthodontic plastic bracket. 872.5470 Section 872...) MEDICAL DEVICES DENTAL DEVICES Therapeutic Devices § 872.5470 Orthodontic plastic bracket. (a) Identification. An orthodontic plastic bracket is a plastic device intended to be bonded to a tooth to...

  6. Plastic Jellyfish.

    Science.gov (United States)

    Moseley, Christine

    2000-01-01

    Presents an environmental science activity designed to enhance students' awareness of the hazards of plastic waste for wildlife in aquatic environments. Discusses how students can take steps to reduce the effects of plastic waste. (WRM)

  7. Production and monomer composition of exopolysaccharides by yogurt starter cultures.

    Science.gov (United States)

    Frengova, G I; Simova, E D; Beshkova, D M; Simov, Z I

    2000-12-01

    As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.

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

    Science.gov (United States)

    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.

  9. Physiological and anthropometric characteristics of junior elite and sub-elite rugby league players, with special reference to starters and non-starters.

    Science.gov (United States)

    Gabbett, Tim; Kelly, Jason; Ralph, Steve; Driscoll, Damian

    2009-01-01

    While several studies have documented the physiological and anthropometric characteristics of senior rugby league players, investigations of the physical qualities of junior rugby league players are limited. The purpose of this study was to investigate the physical qualities of junior rugby league players competing at the elite and sub-elite level, and determine if pre-season fitness measures were significantly different for the players selected to play in the first game of the season (i.e. starters) compared to the players not selected (i.e. non-starters). Thirty-six junior sub-elite and 28 junior elite rugby league players participated in this study. All sub-elite players were registered with the same junior recreational rugby league club, while elite players were members of a National Rugby League club junior development program. Subjects underwent measurements of anthropometry (height, body mass, and sum of seven skinfolds), speed (10m, 20m, and 40m sprint), change of direction speed (505 test), estimated lower body power (vertical jump), and estimated maximal aerobic power (multi-stage fitness test) at the beginning of the competitive season. Elite players had better developed speed, change of direction speed, vertical jump, and maximal aerobic power than sub-elite players. Elite starters were taller and heavier than non-starters, while sub-elite starters were taller and had greater change of direction speed than non-starters. A high estimated maximal aerobic power was a common discriminator between starters and non-starters for both elite and sub-elite competitors. These findings demonstrate that some physical qualities can discriminate starters and non-starters in elite and sub-elite junior rugby league teams.

  10. Microbial ecology and starter culture technology in coffee processing.

    Science.gov (United States)

    Vinícius de Melo Pereira, Gilberto; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Neto, Ensei; Soccol, Carlos Ricardo

    2017-09-02

    Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.

  11. Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

    Directory of Open Access Journals (Sweden)

    Yusdar Zakaria

    2009-04-01

    Full Text Available Effect of different milk and starter percentage on kefir quality ABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01. The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir

  12. Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

    Directory of Open Access Journals (Sweden)

    Yusdar Zakaria

    2009-04-01

    Full Text Available Effect of different milk and starter percentage on kefir quality ABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01. The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir

  13. Plastics Technology.

    Science.gov (United States)

    Barker, Tommy G.

    This curriculum guide is designed to assist junior high schools industrial arts teachers in planning new courses and revising existing courses in plastics technology. Addressed in the individual units of the guide are the following topics: introduction to production technology; history and development of plastics; safety; youth leadership,…

  14. Functional properties of selected starter cultures for sour maize bread.

    Science.gov (United States)

    Edema, Mojisola O; Sanni, Abiodun I

    2008-06-01

    This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening and production of some antimicrobial compounds in the fermenting matrix. The organisms previously identified as Lactobacillus plantarum, Lb. brevis, Lb. fermentum, Lb. acidophilus, Pediococcus acidilactici, Leuconostoc mesenteroides and Leuconostoc dextranicum and Saccharomyces cerevisiae were used singly and as mixed cultures in the fermentation (fermentation time: 12h at 28+/-2 degrees C) of maize meal (particle size >0.2mm). The pH fell from an initial value of 5.62-3.05 in maize meals fermented with Lb. plantarum; 4.37 in L. dextranicum+S. cerevisiae compared with the value for the control (no starter) of 4.54. Significant differences (P fermenting meals, the highest correlation being between production of diacetyl and acid (0.694), a positive correlation indicating that production of both antimicrobial compounds increase together with time. Antimicrobial activities of the fermented maize dough were confirmed by their abilities to inhibit the growth of Salmonella typhi, Escherichia coli, Staphylococcus aureus and Aspergillus flavus from an initial inoculum concentration of 7 log cfu ml(-1)) for test bacteria and zone of inhibition of up to 1.33 cm for aflatoxigenic A. flavus. The findings of this study form a database for further studies on the development of starter cultures for sour maize bread production as an alternative bread specialty.

  15. Instant Django 1.5 application development starter

    CERN Document Server

    Rocco, Mauro

    2013-01-01

    Get to grips with a new technology, understand what it is and what it can do for you, and then get to work with the most important features and tasks. This book is written in a practical Starter style with lots of helpful screenshots and step-by-step tutorials which will guide you gently into the world of Django.This book is for Python developers who want to jump into the world of Django. If you want to create awesome Python web applications without sacrificing speed then this book is for you. This book will also appeal to people learning Python who wish to hit the ground running and develop P

  16. Hybrid Modeling and Optimization of Yogurt Starter Culture Continuous Fermentation

    Directory of Open Access Journals (Sweden)

    Silviya Popova

    2009-10-01

    Full Text Available The present paper presents a hybrid model of yogurt starter mixed culture fermentation. The main nonlinearities within a classical structure of continuous process model are replaced by neural networks. The new hybrid model accounts for the dependence of the two microorganisms' kinetics from the on-line measured characteristics of the culture medium - pH. Then the model was used further for calculation of the optimal time profile of pH. The obtained results are with agreement with the experimental once.

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

    DEFF Research Database (Denmark)

    Pedersen, T.B.; Kot, Witold; Hansen, Lars Hestbjerg

    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....

  18. The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

    Directory of Open Access Journals (Sweden)

    E. Hynes

    2002-12-01

    Full Text Available Ten strains of lactobacillus from the CNRZ collection were tested as adjunct culture in miniature washed curd cheeses manufactured under controlled bacteriological conditions with two different starters, Lactococcus lactis subsp. lactis IL 416 and Lactococcus lactis subsp. cremoris AM2. Lactobacilli growth seemed to be dependent on the Lactobacillus strain but was not influenced by the starter strain or counts. Lactococci counts were higher in the miniature cheeses with AM2 starter and added lactobacilli than in the control cheeses without lactobacilli. Gross composition and hydrolysis of s1 casein were similar for miniature cheeses with and without lactobacilli. In the miniature cheeses manufactured with IL416 starter, the lactobacilli adjunct slightly increased the soluble nitrogen content, but that was not verified in the AM2 miniature cheeses. Phosphotungstic acid nitrogen content increased in miniature cheeses manufactured with IL416 when Lactobacillus plantarum 1572 and 1310 adjunct cultures were added. That was also verified for several Lactobacillus strains, specially Lactobacillus casei 1227, for miniature cheeses manufactured with AM2 starter. Free fatty acid content increased in miniature cheeses made with lactobacilli adjuncts 1310, 1308 and 1219 with IL416 starter, and with strains 1218, 1244 and 1308 for miniature cheeses with AM2 starter. These results indicate that production of soluble nitrogen compounds as well as free fatty acid content could be influenced by the lactobacilli adjunct, depending on the starter strain.

  19. Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk; Kot, Witold Piotr; Hansen, L.H.;

    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....

  20. Starting the aircraft engines and gas-turbine drive by means of electric starter

    Directory of Open Access Journals (Sweden)

    І.М. Іщенко

    2004-04-01

    Full Text Available  In the article the questions of the starting the aircraft engines and gas-turbine drive by means of electric starter is considered. In the same way in the article are determined the main requirements to steady-state converter for feeding electric starter.

  1. The role of developmental networks in career starters' meaning of work

    NARCIS (Netherlands)

    Janssen, Suzanne; Alberts, M.; van Vuuren, Hubrecht A.

    2014-01-01

    This study examined how career starters (age: 26-33 years) experience work meaning and how their developmental network influences this sense of work meaning. Accordingly, we interviewed 16 career starters about how they sense purpose, values, self-efficacy, and positive self-worth in their work.

  2. The role of developmental networks in career starters' meaning of work

    NARCIS (Netherlands)

    Janssen, S.; Alberts, M.; Vuuren, van Mark

    2014-01-01

    This study examined how career starters (age: 26-33 years) experience work meaning and how their developmental network influences this sense of work meaning. Accordingly, we interviewed 16 career starters about how they sense purpose, values, self-efficacy, and positive self-worth in their work. Mor

  3. The role of developmental networks in career starters' meaning of work

    NARCIS (Netherlands)

    Janssen, Suzanne; Alberts, M.; van Vuuren, Hubrecht A.

    2014-01-01

    This study examined how career starters (age: 26-33 years) experience work meaning and how their developmental network influences this sense of work meaning. Accordingly, we interviewed 16 career starters about how they sense purpose, values, self-efficacy, and positive self-worth in their work. Mor

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

    Science.gov (United States)

    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

  5. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

    NARCIS (Netherlands)

    Ngo Thi Phuong Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2005-01-01

    As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous rice, the interaction of moulds and yeasts isolated from Vietnamese rice wine starters and the effect of some representative oriental herbs on the growth of moulds and yeasts were ex

  6. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    Enver Baris Bingol

    2014-11-01

    Full Text Available The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk were evaluated during ripening and storage periods. Sucuk formulations were produced without (control and with three different starter culture combinations; i Staphylococcus carnosus+Pediococcus pentosaceus, ii Staphylococcus carnosus+ Lactobacillus sakei, and iii Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

  7. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese

    NARCIS (Netherlands)

    Visser, F.M.W.

    1977-01-01

    A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet. These cheeses, together with aseptic starter-free cheeses, were

  8. Plastic bronchitis

    National Research Council Canada - National Science Library

    Singhi, Anil Kumar; Vinoth, Bharathi; Kuruvilla, Sarah; Sivakumar, Kothandam

    2015-01-01

    Plastic bronchitis, a rare but serious clinical condition, commonly seen after Fontan surgeries in children, may be a manifestation of suboptimal adaptation to the cavopulmonary circulation with unfavorable hemodynamics...

  9. Plastic Fishes

    CERN Multimedia

    Trettnak, Wolfgang

    2015-01-01

    In terms of weight, the plastic pollution in the world’s oceans is estimated to be around 300,000 tonnes. This plastic comes from both land-based and ocean-based sources. A lecture at CERN by chemist Wolfgang Trettnak addressed this issue and highlighted the role of art in raising people’s awareness. The slideshow below gives you a taste of the artworks by Wolfgang Trettnak and Margarita Cimadevila.

  10. Plastic Bridge

    Institute of Scientific and Technical Information of China (English)

    履之

    1994-01-01

    Already ubiquitous in homes and cars, plastic is now appearing inbridges. An academic-industrial consortium based at the University ofCalifornia in San Diego is launching a three-year research program aimed atdeveloping the world’s first plastic highway bridge, a 450-foot span madeentirely from glass-,carbon,and polymer-fiber-reinforced composite mate-rials, the stuff of military aircraft. It will cross Interstate 5 to connect thetwo sides of the school’s campus.

  11. Exceptional plasticity of silicon nanobridges

    Energy Technology Data Exchange (ETDEWEB)

    Ishida, Tadashi; Sato, Takaaki; Toshiyoshi, Hiroshi; Collard, Dominique; Fujita, Hiroyuki [University of Tokyo, Institute of Industrial Science, 4-6-1 Komaba Meguro, Tokyo 153-8505 (Japan); Cleri, Fabrizio [Institut d' Electronique Microelectronique et Nanotechnologie (CNRS UMR 8520), Universite de Lille I, Avenue Poincare BP60069 59652 Villeneuve d' Ascq (France); Kakushima, Kuniyuki [Tokyo Institute of Technology, 4259, Nagatsuda, Midori, Yokohama, Kanagawa 226-8502 (Japan); Mita, Makoto [Department of Spacecraft Engineering, Japan Aerospace Exploration Agency, 3-1-1, Yoshinodai, Sagamihara, Kanagawa 229-8510 (Japan); Miyata, Masaki; Itamura, Noriaki; Sasaki, Naruo [Department of Materials and Life Sciences, Seikei University, 3-3-1, Kitamachi, Kichijoji, Musashino, Tokyo 180-8633 (Japan); Endo, Junji, E-mail: tadashii@iis.u-tokyo.ac.jp [FK Optical laboratory, 1-13-4 Nakano Niiza Saitama, 352-0005 (Japan)

    2011-09-02

    The plasticity of covalently bonded materials is a subject at the forefront of materials science, bearing on a wide range of technological and fundamental aspects. However, covalent materials fracture in a brittle manner when the deformation exceeds just a few per cent. It is predicted that a macroscopically brittle material like silicon can show nanoscale plasticity. Here we report the exceptional plasticity observed in silicon nanocontacts ('nanobridges') at room temperature using a special experimental setup combining a transmission electron microscope and a microelectromechanical system. When accounting for surface diffusion, we succeeded in elongating the nanocontact into a wire-like structure, with a fivefold increase in volume, up to more than twenty times the original length. Such a large plasticity was caused by the stress-assisted diffusion and the sliding of the intergranular, amorphous-like material among the nanocrystals.

  12. Bond Issues.

    Science.gov (United States)

    Pollack, Rachel H.

    2000-01-01

    Notes trends toward increased borrowing by colleges and universities and offers guidelines for institutions that are considering issuing bonds to raise money for capital projects. Discussion covers advantages of using bond financing, how use of bonds impacts on traditional fund raising, other cautions and concerns, and some troubling aspects of…

  13. GREEN PLASTIC: A NEW PLASTIC FOR PACKAGING

    OpenAIRE

    Mr. Pankaj Kumar*, Sonia

    2016-01-01

    This paper gives a brief idea about a new type of plastic called as bio-plastic or green plastic. Plastic is used as a packaging material for various products, but this plastic is made up of non renewable raw materials. There are various disadvantages of using conventional plastic like littering, CO2 production, non-degradable in nature etc. To overcome these problems a new type of plastic is discovered called bio-plastic or green plastic. Bio-plastic is made from renewable resources and also...

  14. PERAN MIKROBA STARTER DALAM DEKOMPOSISI KOTORAN TERNAK DAN PERBAIKAN KUALITAS PUPUK KANDANG (The Role of Microbial Starter in Animal Dung Decomposition and Manure Quality Improvement

    Directory of Open Access Journals (Sweden)

    Cahyono Agus

    2014-10-01

    Full Text Available ABSTRAK Pupuk organik perlu didekomposisi oleh mikroba dan memerlukan lingkungan yang sesuai agar cepat matang sempurna dan tidak memberikan dampak negatif pada aspek sosial, estetika maupun kesehatan pada makluk hidup dan lingkungan. Dekomposisi bahan pupuk organik dilakukan dengan menggunakan kotoran sapi, dengan 2 perlakuan mikroba (tanpa dan dengan mikroba starter dan 3 variasi waktu, yaitu 0, 6 dan 24 jam setelah diberi mikroba starter. Analisis meliputi  uji fisik bahan pupuk yang meliputi pH, warna, aroma, lengas, dan DHL,  uji mikroba patogen (Eschericia. coli dan Salmonella pada pupuk, pengujian kandungan hara pupuk total (C, N, P, K, Ca, Mg, Na, S, Cd, Cr, B, Fe, Cu, Zn  dan Ntersedia (NH4 dan NO3,  serta analisis emisi gas amonia (NH3, oksigen (O2, karbon monoksida (CO, karbon dioksida (CO2, metana (CH4, NOx, NO, dan SO2. Mikroba starter mengandung mikrobia dan unsur hara yang sangat diperlukan dalam proses dekomposisi bahan organik. Pupuk kandang sapi setelah aplikasi  mikroba starter masih mengandung E. coli dan Salmonella sp. yang cenderung menurun seiring dengan lama waktu inkubasi. Terjadi dinamika kandungan unsur-unsur hara seperti P, K, Mg, Fe dan Cu serta logam berat Cr selama proses inkubasi baik pada pupuk kandang ayam maupun sapi. Dengan perlakuan mikroba starter, bagian senyawa sulfur dari bahan organik banyak yang terombak menjadi gas SO2 yang relatif tidak berbau, dan sebaliknya H2S serta senyawa reduktif sulfida lainnya menjadi terhambat pembentukannya. Perombakan dengan  mikroba starter sebaiknya diupayakan dalam suasana aerobik atau dengan suasana lembab tetapi tidak sampai anaerobik sehingga kehadiran senyawa H2S dan senyawa sulfur reduktif lainnya dapat dikurangi atau tidak terbentuk. Hasil penelitian ini menunjukkkan pentingnya penggunaan mikroba starter optimal dan benar untuk memperbaiki kandungan nutrisi dan kualitas pupuk kandang.   ABSTRACT Process of decomposition of organic fertilizer relies on the

  15. Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene.

    Science.gov (United States)

    Eom, Hyun-Ju; Park, Joong Min; Seo, Min Jae; Kim, Myoung-Dong; Han, Nam Soo

    2008-09-01

    In 2004, Leuconostoc mesenteroides DRC was first used as a starter culture for achieving higher organoleptic effects in Korean kimchi manufacture. For a better understanding of starter growth in a mixed culture system, and for predicting starter predominance in kimchi, a monitoring system for the starter was established. The chloramphenicol resistance marker gene (cat) was randomly integrated into chromosomal DNA of L. mesenteroides DRC using a viral transposon and transposase. The DRC mutant, tDRC2, had a similar growth pattern to the host strain, with no major alteration in phenotypic characteristics. The mutant strain was inoculated into real kimchi, and monitoring of the starter population was successfully achieved. The overall predominance of Leuconostoc in kimchi inoculated with DRC followed the general growth pattern of this genus during kimchi fermentation. Our results also demonstrate the competitive ability of the DRC starter against Leuconostoc from natural flora, maintaining its predominance above 88% during the whole fermentation period. Based on this experiment, the random gene integration method using a transposon was shown to be of utility in transferring any commercial starter into a selectable and monitorable strain for simulation purposes.

  16. Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

    Directory of Open Access Journals (Sweden)

    Silfia Silfia

    2017-06-01

    Full Text Available Process of cocoa beans fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry, and physical changes in cocoa seeds. The purpose to improve the chemical content, to develop formation of taste, color, and compound of distinctive aroma of chocolate. This research was conducted by observing influence of starter type to improve fermentation time efficiency and proximate analysis. The purpose of research was to shorten fermentation time, so that farmer group can shorten fermentation time and reduce expenditure. The study design was a factorially complete randomized design. The treatments for cleaved cocoa seeds were type of starter added and length of fermentation. The starter type given were 1% tape starter and 1% bread starter with fermentation length 48, 72, and 96 hours. Each treatment was performed with 4 replications. The results showed that in the treatment of 1% tape starter and treatment of fermentation lenght 96 hours (the 4th day gave optimum result with content of water 7.22%, ash 3.45%, fat 50.56%, and protein 15.21%.ABSTRAK  Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing

  17. Control of biogenic amines in fermented sausages: role of starter cultures

    Directory of Open Access Journals (Sweden)

    Mariluz eLatorre-Moratalla

    2012-05-01

    Full Text Available 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.

  18. Control of biogenic amines in fermented sausages: role of starter cultures.

    Science.gov (United States)

    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.

  19. Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

    OpenAIRE

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

    2006-01-01

    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°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 compa...

  20. Patagonian wines: the selection of an indigenous yeast starter.

    Science.gov (United States)

    Lopes, Christian A; Rodríguez, María E; Sangorrín, Marcela; Querol, Amparo; Caballero, Adriana C

    2007-08-01

    The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology, S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at laboratory scale by using this selected indigenous strain.

  1. Plastic condoms.

    Science.gov (United States)

    1968-01-01

    Only simple equipment, simple technology and low initial capital investment are needed in their manufacture. The condoms can be made by people who were previously unskilled or only semi-skilled workers. Plastic condoms differ from those made of latex rubber in that the nature of the plastic film allows unlimited shelf-life. Also, the plastic has a higher degree of lubricity than latex rubber; if there is a demand for extra lubrication in a particular market, this can be provided. Because the plastic is inert, these condoms need not be packaged in hermetically sealed containers. All these attributes make it possible to put these condoms on the distributors' shelves in developing countries competitively with rubber condoms. The shape of the plastic condom is based on that of the lamb caecum, which has long been used as luxury-type condom. The plastic condom is made from plastic film (ethylene ethyl acrilate) of 0.001 inch (0.0254 mm.) thickness. In addition, a rubber ring is provided and sealed into the base of the condom for retention during coitus. The advantage of the plastic condom design and the equipment on which it is made is that production can be carried out either in labour-intensive economy or with varying degrees of mechanization and automation. The uniform, finished condom if made using previously untrained workers. Training of workers can be done in a matter of hours on the two machines which are needed to produce and test the condoms. The plastic film is provided on a double wound roll, and condom blanks are prepared by means of a heat-sealing die on the stamping machine. The rubber rings are united to the condom blanks on an assembly machine, which consists of a mandrel and heat-sealing equipment to seal the rubber ring to the base of the condom. Built into the assembly machine is a simple air-testing apparatus that can detect the smallest pinhole flaw in a condom. The manufacturing process is completed by unravelling the condom from the assembly

  2. Plastic Bronchitis.

    Science.gov (United States)

    Rubin, Bruce K

    2016-09-01

    Plastic bronchitis is an uncommon and probably underrecognized disorder, diagnosed by the expectoration or bronchoscopic removal of firm, cohesive, branching casts. It should not be confused with purulent mucous plugging of the airway as seen in patients with cystic fibrosis or bronchiectasis. Few medications have been shown to be effective and some are now recognized as potentially harmful. Current research directions in plastic bronchitis research include understanding the genetics of lymphatic development and maldevelopment, determining how abnormal lymphatic malformations contribute to cast formation, and developing new treatments. Copyright © 2016 Elsevier Inc. All rights reserved.

  3. Mixed plastics recycling technology

    CERN Document Server

    Hegberg, Bruce

    1995-01-01

    Presents an overview of mixed plastics recycling technology. In addition, it characterizes mixed plastics wastes and describes collection methods, costs, and markets for reprocessed plastics products.

  4. Parental Bonding

    Directory of Open Access Journals (Sweden)

    T. Paul de Cock

    2014-08-01

    Full Text Available Estimating the early parent–child bonding relationship can be valuable in research and practice. Retrospective dimensional measures of parental bonding provide a means for assessing the experience of the early parent–child relationship. However, combinations of dimensional scores may provide information that is not readily captured with a dimensional approach. This study was designed to assess the presence of homogeneous groups in the population with similar profiles on parental bonding dimensions. Using a short version of the Parental Bonding Instrument (PBI, three parental bonding dimensions (care, authoritarianism, and overprotection were used to assess the presence of unobserved groups in the population using latent profile analysis. The class solutions were regressed on 23 covariates (demographics, parental psychopathology, loss events, and childhood contextual factors to assess the validity of the class solution. The results indicated four distinct profiles of parental bonding for fathers as well as mothers. Parental bonding profiles were significantly associated with a broad range of covariates. This person-centered approach to parental bonding has broad utility in future research which takes into account the effect of parent–child bonding, especially with regard to “affectionless control” style parenting.

  5. Plastic fish

    CERN Multimedia

    Antonella Del Rosso

    2015-01-01

    In terms of weight, the plastic pollution in the world’s oceans is estimated to be around 300,000 tonnes. This plastic comes from both land-based and ocean-based sources. A lecture at CERN by chemist Wolfgang Trettnak addressed this issue and highlighted the role of art in raising people’s awareness.   Artwork by Wolfgang Trettnak. Packaging materials, consumer goods (shoes, kids’ toys, etc.), leftovers from fishing and aquaculture activities… our oceans and beaches are full of plastic litter. Most of the debris from beaches is plastic bottles. “PET bottles have high durability and stability,” explains Wolfgang Trettnak, a chemist by education and artist from Austria, who gave a lecture on this topic organised by the Staff Association at CERN on 26 May. “PET degrades very slowly and the estimated lifetime of a bottle is 450 years.” In addition to the beach litter accumulated from human use, rivers bring several ki...

  6. Plastic zonnecellen

    NARCIS (Netherlands)

    Roggen, Marjolein

    1998-01-01

    De zonnecel van de toekomst is in de maak. Onderzoekers van uiteenlopend pluimage werken eendrachtig aan een plastic zonnecel. De basis is technisch gelegd met een optimale, door invallend licht veroorzaakte, vorming van ladingdragers binnen een composiet van polymeren en buckyballs. Nu is het zaak

  7. Physiological Characteristics of Projected Starters and Non-Starters in the Field Positions from a Division I Women's Soccer Team.

    Science.gov (United States)

    Risso, Fabrice G; Jalilvand, Farzad; Orjalo, Ashley J; Moreno, Matthew R; Davis, Deshaun L; Birmingham-Babauta, Samantha A; Stokes, John J; Stage, Alyssa A; Liu, Tricia M; Giuliano, Dominic V; Lazar, Adrina; Lockie, Robert G

    2017-01-01

    NCAA soccer features different substitution rules compared to FIFA-sanctioned matches, with a greater availability of players who can enter the game. This could influence the physiological characteristics of the field position starters (ST) and non-starters (NST) within a collegiate women's team, which has not been previously analyzed. Thus, 22 field players from the same Division I women's soccer squad completed: vertical and standing broad jumps; 30-meter (m) sprint (0-5, 0-10, 0-30 m intervals); pro-agility and 60-yard shuttle; and the Yo-Yo Intermittent Recovery Test Level 1. Players were defined into ST (n=10) and NST (n=12) by the coaching staff. A one-way ANOVA derived any significant (p≤0.05) between-group differences, and effect sizes were used for a magnitude-based inference analysis. Z-scores were also calculated to document worthwhile differences above or below the squad mean for the groups. The results showed no significant between-group differences for any of the performance tests. ST did have a worthwhile difference above the squad mean in the 0-10 and 0-30 m sprint intervals, while NST had a worthwhile difference below the squad mean in the 0-30 m interval. Physiological characteristics between ST and NST from the analyzed Division I squad were similar, although ST were generally faster. The similarities between ST and NST may be a function of the team's training, in that all players may complete the same workouts. Nonetheless, if all players exhibit similar physiological capacities, with appropriate substitutions by the coach a collegiate team should be able to maintain a high work-rate throughout a match.

  8. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    NARCIS (Netherlands)

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages. A survey to document the traditional processing techniques was conducted using a

  9. Use of response surface design in the optimization of starter cultures ...

    African Journals Online (AJOL)

    Admin

    2013-05-08

    May 8, 2013 ... starter cultures for enhanced rhamnolipid production .... The primary inoculum was prepared by transferring a loopful of bacteria from the slant to 250 ..... Effect of inoculation methods on the composting efficiency of municipal ...

  10. Flywheel starter ring gear failures and hardness variation reduction in surface hardening process

    Directory of Open Access Journals (Sweden)

    Selçuk Can Yücel

    2015-10-01

    This technical paper summarizes the case study conducted for truck flywheel starter ring gears with diameter of 470 mm in order to reduce hardness variation by optimization of induction hardening and tempering processes.

  11. Fermente Sucuklarda Starter Kültürlerin Kullanımı

    OpenAIRE

    Apaydın, Zerrin

    2014-01-01

    Ürünün, organoleptik niteliklerini geliştirmek amacı ile sucuklarda starter kültürler kullanılmaktadır. Starter kültür olarak, laktik asit bakterileri (L. plantarum, L. sake, L. curvatus, P. pentosaceus, P. acidilactici), Micrococceae (S. carnosus, S. xylosus, M. Varians), mayalar (D. hansenii), Streptomyzeten (S. griseus) ve küf mantarları (P. nalgiovense) sucuklarda kullanılmaktadır.

  12. Application of starter cultures in the production of Enturire ? a traditional sorghum?based alcoholic beverage

    OpenAIRE

    Mukisa, Ivan M.; Ntaate, Denis; Byakika, Stellah

    2016-01-01

    Abstract Enturire is an alcoholic sorghum? and honey?based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5?7?days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3?days into the fermentation). The study also evaluated two starter culture combinations (L.?plantarum...

  13. Flywheel starter ring gear failures and hardness variation reduction in surface hardening process

    OpenAIRE

    Selçuk Can Yücel; Levent Özenli; Türker Gençol; Ersoy Alanyalı

    2015-01-01

    In general technical applications, truck heavy duty engine flywheel starter ring gears teeth is conventionally induction hardened and tempered in order to meet metallurgical aspects on specification. Especially for large sectioned starter ring gears (in this case diameter of the gear is 470 mm) the critical issue is to maintain a stable hardness distribution on gear cross sections. These hardness variations in process could yield to: 1. High scrap costs due to out of specification parts. ...

  14. Plastic Surgery Statistics

    Science.gov (United States)

    ... PSN PSEN GRAFT Contact Us News Plastic Surgery Statistics Plastic surgery procedural statistics from the American Society of Plastic Surgeons. Statistics by Year Print 2016 Plastic Surgery Statistics 2015 ...

  15. Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.

    Science.gov (United States)

    Dimitrellou, D; Kourkoutas, Y; Koutinas, A A; Kanellaki, M

    2009-12-01

    The aim of the present study was to evaluate the use of thermally-dried immobilized kefir on casein as a starter culture for protein-enriched dried whey cheese. For comparison reasons, dried whey cheese with thermally-dried free kefir culture and with no starter culture were also produced. The effect of the nature of the culture, the ripening temperature and the ripening process on quality characteristics of the whey cheese was studied. The association of microbial groups during cheese maturation suggested repression of spoilage and protection from pathogens due to the thermally-dried kefir, as counts of coliforms, enterobacteria and staphylococci were significantly reduced in cheeses produced using thermally-dried kefir starter cultures. The effect of the starter culture on production of volatile compounds responsible for cheese flavor was also studied using the SPME GC/MS technique. Thermally-dried immobilized kefir starter culture resulted in an improved profile of aroma-related compounds. The preliminary sensory evaluation ascertained the soft, fine taste and the overall improved quality of cheese produced with the thermally-dried immobilized kefir. The potential of protein-based thermally-dried starter cultures in dairy products is finally highlighted and assessed.

  16. Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt

    Directory of Open Access Journals (Sweden)

    Yanna Syamsuddin

    2013-01-01

    Full Text Available Research on Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt has been done. Soyghurt is a probiotic drinking product made from soy-milk produced by fermentation process using lactic acid bacteria. The bacteria used as starter was Lactobacillus bulgaricus and Streptococcus thermophillus. The objective of this research was to evaluate the effect of skimmed-milk and starter addition on the formation of lactic acid. Variables used in this research was skimmed-milk concentration of 5, 10, and 15% and starter concentration of 3, 5, and 7%, based on volume of soy-milk used as raw material. The soy-milk used was analyzed for its carbohydrate and protein content, and the soyghurt produced was analyzed for its lactic acid, pH and syneresis. The result showed that carbohydrate and protein content in soy-milk was 122.39 mg/L and 2.75%, respectively. The best condition of this process was the addition of 15% skimmed-milk and 5% starter, which yielded the highest lactic acid of 15% with pH of 4.23 and syneresis of 15%. It can be concluded that increasing skimmed-milk concentration cause the increase in lactic acid formation and decrease pH and syneresis. While effect of starter concentration on product analysis was influenced by the amount of nutrition contain in soy-milk.

  17. Production of benzoic acid as a natural compound in fermented skim milk using commercial cheese starter.

    Science.gov (United States)

    Park, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2017-06-01

    In this study, we investigated the production of natural benzoic acid (BA) in skim milk fermentation by 5 kinds of commercial cheese starters. Five kinds of starter were inoculated into 10% reconstituted skim milk, and then the culture was incubated at 2-h intervals for 10 h at 30, 35, and 40°C. In fermentation by MW 046 N+LH 13, the starter for making raclette, BA was highly detected after 8 h at 30 and 35°C. In fermentation by LH 13, the starter for making berg, BA steadily increased and was highly detected at 40°C. In fermentation by TCC-3+TCC-4, the starter for making Caciocavallo and mozzarella, BA was detected after 2 h at 40°C. Also, BA was detected after 4 and 8 h at 35 and 30°C, respectively. In fermentation by Flora-Danica, the starter for making Gouda, BA was increased until 6 h and decreased after 6 h at all temperatures. Among the 5 kinds of fermentation, the level of BA was the highest in fermentation by Flora-Danica at 6 h at 35°C, at 14.55 mg/kg. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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

    Science.gov (United States)

    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.

  19. A review of plastic waste biodegradation.

    Science.gov (United States)

    Zheng, Ying; Yanful, Ernest K; Bassi, Amarjeet S

    2005-01-01

    With more and more plastics being employed in human lives and increasing pressure being placed on capacities available for plastic waste disposal, the need for biodegradable plastics and biodegradation of plastic wastes has assumed increasing importance in the last few years. This review looks at the technological advancement made in the development of more easily biodegradable plastics and the biodegradation of conventional plastics by microorganisms. Additives, such as pro-oxidants and starch, are applied in synthetic materials to modify and make plastics biodegradable. Recent research has shown that thermoplastics derived from polyolefins, traditionally considered resistant to biodegradation in ambient environment, are biodegraded following photo-degradation and chemical degradation. Thermoset plastics, such as aliphatic polyester and polyester polyurethane, are easily attacked by microorganisms directly because of the potential hydrolytic cleavage of ester or urethane bonds in their structures. Some microorganisms have been isolated to utilize polyurethane as a sole source of carbon and nitrogen source. Aliphatic-aromatic copolyesters have active commercial applications because of their good mechanical properties and biodegradability. Reviewing published and ongoing studies on plastic biodegradation, this paper attempts to make conclusions on potentially viable methods to reduce impacts of plastic waste on the environment.

  20. Plastic bronchitis

    Directory of Open Access Journals (Sweden)

    Anil Kumar Singhi

    2015-01-01

    Full Text Available Plastic bronchitis, a rare but serious clinical condition, commonly seen after Fontan surgeries in children, may be a manifestation of suboptimal adaptation to the cavopulmonary circulation with unfavorable hemodynamics. They are ominous with poor prognosis. Sometimes, infection or airway reactivity may provoke cast bronchitis as a two-step insult on a vulnerable vascular bed. In such instances, aggressive management leads to longer survival. This report of cast bronchitis discusses its current understanding.

  1. Laser direct joining of metal and plastic

    Energy Technology Data Exchange (ETDEWEB)

    Katayama, Seiji [Joining and Welding Research Institute, Osaka University, 11-1 Mihogaoka, Ibaraki, Osaka 567-0047 (Japan); Kawahito, Yousuke [Joining and Welding Research Institute, Osaka University, 11-1 Mihogaoka, Ibaraki, Osaka 567-0047 (Japan)], E-mail: kawahito@jwri.osaka-u.ac.jp

    2008-12-15

    We have developed an innovative rapid laser direct joining process of metal and plastic lap plates without adhesives or glues. The joints made between a Type 304 stainless steel plate and a polyethylene terephthalate (PET) plastic sheet of 30 mm width possessed tensile shear loads of about 3000 N. Transmission electron microscope photographs of the joint demonstrated that Type 304 and the PET were bonded on the atomic, molecular or nanostructural level through a Cr oxide film.

  2. Interaction between milk allowance and fat content of the starter feed on performance of Holstein calves.

    Science.gov (United States)

    Araujo, G; Terré, M; Bach, A

    2014-10-01

    Sixty-six Holstein male calves [42 ± 6.0 kg of body weight (BW) and 12 ± 3.1 d of age] were housed individually and allocated to 1 of 4 treatments following a 2 × 2 factorial complete randomized design to assess the potential interaction between milk replacer (MR) allowance and fat content in the starter feed. Thus, 4 treatments were evaluated: a low-fat (4.1% fat; LF) starter feed offered along with 4 L/d of MR (4 LF), a high-fat (11.2% fat; HF) starter feed plus 4 L/d of MR (4 HF), a LF starter feed offered with 6 L/d of MR (6LF), and an HF starter feed offered with 6 L/d of MR (6 HF). Calves were fed either 4 or 6 L/d of MR (25% crude protein and 19.2% fat) in 2 offers (0800 and 1630 h) and had ad libitum access to either an LF or an HF starter feed (21.4 and 22.3% crude protein). Calves were weaned at wk 6 of study by halving the daily MR allowance for 1 wk. Individual MR and starter feed intakes were recorded daily and BW was determined weekly. A glucose tolerance test was performed on d 30 of study to evaluate the effects of increased energy provision on glucose metabolism. Apparent feed digestibility was measured for the last 5 d of study. Overall, fat content of starter feed had no effect on solid feed intake. However, during wk 8 of study (after weaning), calves in the LF treatment had greater starter feed intake than HF calves. Calves on 6 L/d of MR had greater BW than calves fed 4 L/d from the second week of study until weaning. After weaning, 6 LF calves had lesser BW than 6 HF calves. Calves on 6 L/d of MR had greater average daily gain than calves fed 4 L/d, and 6 HF calves tended to have the greatest average daily gain. Glucose clearance rate tended to be lesser for HF than for LF calves. In conclusion, offering 6 L/d of MR increased growth performance before weaning and, when offering 6 L/d of MR, feeding a high-fat starter feed resulted in the greatest BW after weaning. Copyright © 2014 American Dairy Science Association. Published by Elsevier

  3. Degradation of oxo-biodegradable plastic by Pleurotus ostreatus.

    Directory of Open Access Journals (Sweden)

    José Maria Rodrigues da Luz

    Full Text Available Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate.

  4. Degradation of oxo-biodegradable plastic by Pleurotus ostreatus.

    Science.gov (United States)

    da Luz, José Maria Rodrigues; Paes, Sirlaine Albino; Nunes, Mateus Dias; da Silva, Marliane de Cássia Soares; Kasuya, Maria Catarina Megumi

    2013-01-01

    Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV) or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W) plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate.

  5. Degradation of Oxo-Biodegradable Plastic by Pleurotus ostreatus

    Science.gov (United States)

    da Luz, José Maria Rodrigues; Paes, Sirlaine Albino; Nunes, Mateus Dias; da Silva, Marliane de Cássia Soares; Kasuya, Maria Catarina Megumi

    2013-01-01

    Growing concerns regarding the impact of the accumulation of plastic waste over several decades on the environmental have led to the development of biodegradable plastic. These plastics can be degraded by microorganisms and absorbed by the environment and are therefore gaining public support as a possible alternative to petroleum-derived plastics. Among the developed biodegradable plastics, oxo-biodegradable polymers have been used to produce plastic bags. Exposure of this waste plastic to ultraviolet light (UV) or heat can lead to breakage of the polymer chains in the plastic, and the resulting compounds are easily degraded by microorganisms. However, few studies have characterized the microbial degradation of oxo-biodegradable plastics. In this study, we tested the capability of Pleurotus ostreatus to degrade oxo-biodegradable (D2W) plastic without prior physical treatment, such as exposure to UV or thermal heating. After 45 d of incubation in substrate-containing plastic bags, the oxo-biodegradable plastic, which is commonly used in supermarkets, developed cracks and small holes in the plastic surface as a result of the formation of hydroxyl groups and carbon-oxygen bonds. These alterations may be due to laccase activity. Furthermore, we observed the degradation of the dye found in these bags as well as mushroom formation. Thus, P. ostreatus degrades oxo-biodegradable plastics and produces mushrooms using this plastic as substrate. PMID:23967057

  6. Saccharomyces cerevisiae as a starter culture in Mycella.

    Science.gov (United States)

    Hansen, T K; Tempel, T V; Cantor, M D; Jakobsen, M

    2001-09-19

    The potential use of Saccharomyces cerevisiae FB7 as an additional starter culture for the production of Mycella, a Danish Gorgonzola type cheese, was investigated. Two dairy productions of Mycella, each containing batches of experimental cheeses with S. cerevisiae added and reference cheeses without yeast added were carried out. For both experimental and reference cheeses, chemical analysis (pH, a(w), NaCl, water and fat content) were carried out during the ripening period, but no significant differences were found. The evolution of lactic acid bacteria was almost identical in both the experimental and reference cheeses and similar results were found for the number of yeast. S. cerevisiae FB7 was found to be predominant in the core of the experimental cheeses throughout the ripening period, while Debaryomyces hansenii dominated in the reference cheese and on the surface of the experimental cheeses. In the cheeses with S. cerevisiae FB7, an earlier sporulation and an improved growth of Penicillium roqueforti was observed compared to the reference cheeses. Furthermore, in the experimental cheese, synergistic interactions were also found in the aroma analysis, the degradation of casein and by the sensory analysis. The observed differences indicate a positive contribution to the overall quality of Mycella by S. cerevisiae FB7.

  7. Application of novel starter cultures for sourdough bread production.

    Science.gov (United States)

    Plessas, S; Alexopoulos, A; Mantzourani, I; Koutinas, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for sourdough bread making. Various sourdough breads were produced with the addition of sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced sourdough bread made with sourdough containing the mixed culture was preserved for more days (12 days) than all the other breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same sourdough bread had a firmer texture, better aroma, flavor and overall quality compared to other sourdough breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC-MS analysis, which revealed significant differences among the different bread types.

  8. Staphylococcus carnosus: from starter culture to protein engineering platform.

    Science.gov (United States)

    Löfblom, John; Rosenstein, Ralf; Nguyen, Minh-Thu; Ståhl, Stefan; Götz, Friedrich

    2017-10-02

    Since the 1950s, Staphylococcus carnosus is used as a starter culture for sausage fermentation where it contributes to food safety, flavor, and a controlled fermentation process. The long experience with S. carnosus has shown that it is a harmless and "food grade" species. This was confirmed by the genome sequence of S. carnosus TM300 that lacks genes involved in pathogenicity. Since the development of a cloning system in TM300, numerous genes have been cloned, expressed, and characterized and in particular, virulence genes that could be functionally validated in this non-pathogenic strain. A secretion system was developed for production and secretion of industrially important proteins and later modified to also enable display of heterologous proteins on the surface. The display system has been employed for various purposes, such as development of live bacterial delivery vehicles as well as microbial biocatalysts or bioadsorbents for potential environmental or biosensor applications. Recently, this surface display system has been utilized for display of peptide and protein libraries for profiling of protease substrates and for generation of various affinity proteins, e.g., Affibody molecules and scFv antibodies. In addition, by display of fragmented antigen-encoding genes, the surface expression system has been successfully used for epitope mapping of antibodies. Reviews on specific applications of S. carnosus have been published earlier, but here we provide a more extensive overview, covering a broad range of areas from food fermentation to sophisticated methods for protein-based drug discovery, which are all based on S. carnosus.

  9. Starter protein concentration and weaning of buffalo calf

    Directory of Open Access Journals (Sweden)

    G. Campanile

    2010-04-01

    Full Text Available The authors described the harmonic growth in terms of biological efficiency of growth (BEG, live weight, body weight gain and morphological measuraments of 16 buffalo female calves (age in days: 49.0 ±1.3 divided in two groups of feeding. The T group recieved a concentrate with 28.5 % of crude protein on the dry matter basis, while the C group recieved a concentrate with 21.0 % of crude protein on dry matter basis; moreover the concentrate of the T group presented an high quantity of non proteic nitrogen (NPN (33% of crude protein. Blood samples for haematological parameters were collected. No differences in terms of growth, BEG, live weight, body weight gain and morphological measuraments were found. Only the nitrogen blood values in the T group resulted significatively higher then C group (8.53 mmol/L vs. 4.66 mmol/L, respectively. This study confirms the importance of protein source for the formulation of the starter concentrate.

  10. Controlling An Electric Car Starter System Through Voice

    Directory of Open Access Journals (Sweden)

    A.B. Muhammad Firdaus

    2015-04-01

    Full Text Available Abstract These days automotive has turned into a stand out amongst the most well-known modes of transportation on the grounds that a large number of Malaysians could bear to have an auto. There are numerous decisions of innovations in auto that have in the market. One of the engineering is voice controlled framework. Voice Recognition is the procedure of consequently perceiving a certain statement talked by a specific speaker focused around individual data included in discourse waves. This paper is to make an car controlled by voice of human. An essential pre-processing venture in Voice Recognition systems is to recognize the vicinity of noise. Sensitivity to speech variability lacking recognition precision and helplessness to mimic are among the principle specialized obstacles that keep the far reaching selection of speech-based recognition systems. Voice recognition systems work sensibly well with a quiet conditions however inadequately under loud conditions or in twisted channels. The key focus of the project is to control an electric car starter system.

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

    Science.gov (United States)

    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

  12. Bond Boom

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    The Ministry of Finance recently kick-started a pilot program allowing local governments of Shanghai and Shenzhen,and Zhejiang and Guangdong provinces to issue bonds for the first time.How will the new policy affect fiscal capacities of local governments and the broader economy? What else should the country do to build a healthy bond market? Economists and experts discussed these issues in an interview with the Shanghai Securities Journal.Edited excerpts follow.

  13. Bond Boom

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    The Ministry of Finance recently kick-started a pilot program allowing local governments of Shanghai and Shenzhen, and Zhejiang and Guangdong provinces to issue bonds for the first time. How will the new policy affect fiscal capacities of local governments and the broader economy? What else should the country do to build a healthy bond market? Economists and experts discussed these issues in an interview with the ShanghaiSecuritiesJournal. Edited excerpts follow:

  14. Anti-Listeria starters: in vitro selection and production plant evaluation.

    Science.gov (United States)

    Raimondi, Stefano; Popovic, Mina; Amaretti, Alberto; Di Gioia, Diana; Rossi, Maddalena

    2014-05-01

    Anti-Listeria bacterial starters are highly demanded by the meat industry. Novel bioprotective anti-Listeria starters were searched among Lactobacillus species strains isolated from artisanal sausages. The screening confirmed that anti-Listeria activity is a strain-specific property and yielded only 1 strain (of 36) exhibiting a satisfactory level of inhibition, L. delbrueckii WC0286. This strain was compared with two commercial bioprotective starters, SafePro B-SF-43 and SafePro B-LC-20, in a model simulating in vitro the first step of the fermentation process. The presence of the bioprotective starters did not modify the pH in such a way that could affect the safety or organoleptic properties of the product. Both SafePro B-SF-43 and SafePro B-LC-20 effected an important reduction of Listeria counts (0.56 and 0.72 log CFU g(-1), respectively, in 72 h), while the anti-Listeria effect of L. delbrueckii WC0286 was minor (0.15 log CFU g(-1)). These results discouraged the utilization of L. delbrueckii WC0286 for a challenge test in a pilot salami production, in favor of the best-performing bioprotective starter, SafePro B-LC-20. The test confirmed that SafePro B-LC-20 did not alter the acidification trend of sausages and was capable of inhibiting Listeria, which decreased by 1.21 log CFU g(-1). This information is relevant to address research activity toward the development of new bioprotective starters. The data herein presented demonstrate that the efficacy in Listeria control of potentially bioprotective bacterial starters requires further validation in real meat matrixes, possibly by using in vitro meat fermentation experiments to narrow down the list of candidates before pilot scale challenge tests.

  15. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.

    Science.gov (United States)

    Campbell, R E; Miracle, R E; Drake, M A

    2011-03-01

    The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effect of annatto color and starter culture on the flavor and functionality of whey protein concentrate (WPC). Cheddar cheese whey with and without annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a mesophilic lactic starter culture or by addition of lactic acid and rennet (rennet set). Pasteurized fat-separated whey was then ultrafiltered and spray dried into WPC. The experiment was replicated 4 times. Flavor of liquid wheys and WPC were evaluated by sensory and instrumental volatile analyses. In addition to flavor evaluations on WPC, color analysis (Hunter Lab and norbixin extraction) and functionality tests (solubility and heat stability) also were performed. Both main effects (annatto, starter) and interactions were investigated. No differences in sensory properties or functionality were observed among WPC. Lipid oxidation compounds were higher in WPC manufactured from whey with starter culture compared with WPC from rennet-set whey. The WPC with annatto had higher concentrations of p-xylene, diacetyl, pentanal, and decanal compared with WPC without annatto. Interactions were observed between starter and annatto for hexanal, suggesting that annatto may have an antioxidant effect when present in whey made with starter culture. Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey.

  16. Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

    Directory of Open Access Journals (Sweden)

    Andreja Leboš Pavunc

    2012-01-01

    Full Text Available The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture. Hence, the aim of this research is to isolate and characterize dominant lactic acid bacteria (LAB in artisan fresh cheese and to evaluate their capacity as autochthonous starter cultures for fresh cheese production. Fifteen most prevalent Gram-positive, catalase-negative and asporogenous bacterial strains were selected for a more detailed characterization. Eleven lactic acid bacterial strains were determined to be homofermentative cocci and four heterofermentative lactobacilli. Further phenotypic and genotypic analyses revealed that those were two different LAB strains with high acidifying and proteolytic activity, identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. These two autochthonous strains, alone or in combination with commercial starter, were used to produce different types of fresh cheese, which were evaluated by a panel. Conventional culturing, isolation, identification and PCR-denaturing gradient gel electrophoresis (PCR-DGGE procedures, applied to the total fresh cheese DNA extracts, were employed to define and monitor the viability of the introduced LAB strains and their effect on the final product characteristics. Production of fresh cheese using a combination of commercial starter culture and selected autochthonous strains resulted in improved sensorial properties, which were more similar to the ones of spontaneously fermented fresh cheese than to those of cheese produced with only starter culture or selected strains. After 10 days of storage, that cheese retained the best sensorial properties in comparison with all other types of cheese. The presence of inoculated autochthonous and starter cultures and their identification was demonstrated by DGGE analysis. The obtained

  17. Performance changes in NBA basketball players vary in starters vs. nonstarters over a competitive season.

    Science.gov (United States)

    Gonzalez, Adam M; Hoffman, Jay R; Rogowski, Joseph P; Burgos, William; Manalo, Edwin; Weise, Keon; Fragala, Maren S; Stout, Jeffrey R

    2013-03-01

    The purpose of this study was to compare starters (S) with nonstarters (NS), on their ability to maintain strength, power, and quickness during a competitive National Basketball Association (NBA) season. Twelve NBA players were assessed at the beginning and end of the competitive season. However, because of trades and injury, only 7 (S = 4, NS = 3) players (28.2 ± 3.4 years; 200.9 ± 9.4 cm; 104.7 ± 13.9 kg; 7.2 ± 1.9% body fat) participated in both testing sessions and underwent analysis. Anthropometric performance (repetitive vertical jump power [VJP], squat power [SQT power], and reaction time) and subjective feelings of energy, focus, alertness, and fatigue were recorded during each testing session. Results were interpreted using magnitude-based statistics to make inferences on true differences between starters and nonstarters using the unequal variances t-statistic. Starters played an average of 27.8 ± 6.9 minutes per game and nonstarters played an average of 11.3 ± 7.0 minutes per game. During the course of the season, changes in VJP indicated that starters were likely to increase VJP (Δ = 77.3 ± 78.1 W) compared to nonstarters (Δ= -160.0 ± 151.0 W). There also appeared to be a possible beneficial effect on maintaining reaction time in starters (Δ = 0.005 ± 0.074 seconds) compared with nonstarters (Δ = 0.047 ± 0.073 seconds). In addition, no clear differences in ΔSQT power were seen between starters (Δ = 110.8 ± 141.4 W) and nonstarters (Δ = 143.5 ± 24.7 W). Changes in subjective feelings of energy indicated that starters were very likely to maintain their energy over the course of a season. It also appeared possible that starters were able to have a more positive response to subjective measures of fatigue and alertness than nonstarters, with only trivial differences between starters and nonstarters in regards to maintaining focus. Results of this study suggest that NBA players may enhance lower-body power, repetitive jump ability, and

  18. Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.

    Science.gov (United States)

    Wang, Xinhui; Ren, Hongyang; Wang, Wei; Zhang, Yin; Bai, Ting; Li, Junxia; Zhu, Wenyou

    2015-02-01

    To meet the requirements of high-quality safe products, starter cultures are used to produce fermented sausages. The effects of 3 commercial starter cultures, namely SM-194, T-SPX, and SM-181, on histamine accumulation and quality parameters including microbial quality, pH, water activity, and total volatile base nitrogen, as well as the color and texture properties, were evaluated during the fermentation and ripening of fermented sausages. Although initial counts of Escherichia coli, Enterobacteriaceae, and Pseudomonas were similar in the 4 batches, the growth of these microorganisms was significantly inhibited (P fermentation and ripening period. The counts of E. coli, Enterobacteriaceae, and Pseudomonas increased to maximum levels of 3.89, 4.41, and 5.15 log10 colony forming units/g in the control sausages, respectively. At the end of ripening, the levels of histamine were 8.85, 0.32, 7.82, and 3.18 mg/kg for batches C, SM-194, T-SPX, and SM-181, respectively. The results revealed that commercial starter cultures, particularly starter cultures SM-194 and SM-181, made a great contribution to histamine reduction. In addition, batches inoculated with starter cultures showed a stronger acidification and lower level of total volatile base nitrogen than the control sample during production (P fermented sausages.

  19. Crude protein level of pre-starter diets and nutritive solution for broilers

    Directory of Open Access Journals (Sweden)

    Rodrigo Santana Toledo

    2011-10-01

    Full Text Available The objective of the present study was to evaluate the effect of dietary crude protein (CP levels and the use of a nutritive solution via drinking water on the performance of pre-starter broilers. A total of 1,224 male Avian Farm chicks, from one to 40 days of age were used. Birds were distributed in a completely randomized experimental design with a 3 × 2 × 2 factorial arrangement, consisting of three initial body weights (low: 41 g, standard: 45 g and high: 49 g; two crude protein levels at the pre-starter phase (22 and 25% CP,with or without the addition of a nutritive solution, whose nutritional level was similar to the 25% CP pre-starter diet, at a concentration of 5% of the drinking water. Each treatment included six replicates and 17 chicks per experimental unit. At the end of the pre-starter phase, all hens received a diet with 22% CP until day 21 and a diet with 20% CP from the 21st to the 40th day. The use of the pre-starter diet with higher nutritional levels and the nutritive solution enhanced broiler performance. The early nutrient supply via drinking water resulted in better broiler performance and uniformity. However, birds with low initial body weight continued to present lower body weight at market age.

  20. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

    Directory of Open Access Journals (Sweden)

    Krešimir Mastanjević

    2017-01-01

    Full Text Available In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 % and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days, a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and diff erent fermentation temperatures significantly (p<0.05 affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8 % glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.

  1. Application of starter cultures in the production of Enturire - a traditional sorghum-based alcoholic beverage.

    Science.gov (United States)

    Mukisa, Ivan M; Ntaate, Denis; Byakika, Stellah

    2017-05-01

    Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5-7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into the fermentation). The study also evaluated two starter culture combinations (L. plantarum MNC 21 +  S. cerevisiae MNC 21 Y) and (L. plantarum MNC 21 +  W. confusa MNC 20 +  S. cerevisiae MNC 21Y). Microbial counts, pH, alcohol content, titratable acidity, (TA) and consumer acceptability of the Enturire were determined. Lactic acid bacteria (LAB) and yeast counts increased from 4-6 log cfu/ml to 8-9 log cfu/ml and 3-4 log cfu/ml to 5-8 log cfu/ml, respectively. Acidification of Enturire to pH alcohol (9.2%-9.4%) was produced by the starters than the spontaneous fermentations (3.24%-4.38%). The modified process without starters produced a more acceptable (p alcohol content of about 3.8, 0.7%, and 2.5%-3.5%. Both starter combinations can thus be used to produce safe and acceptable Enturire in a short time.

  2. Efficacies of Various Anaerobic Starter Seeds for Biogas Production from Different Types of Wastewater

    Directory of Open Access Journals (Sweden)

    Pawinee Chaiprasert

    2017-01-01

    Full Text Available Various anaerobic starter seeds from different sources were investigated for their efficacies in treatment of different types of wastewater. Six combinations of starter seeds and wastewaters were selected out of 25 combination batch experiments and operated in semicontinuous reactors. It was noticed that the efficacies of various anaerobic starter seeds for biogas production from different types of wastewater in terms of reactor performance and stability were depended on wastewater characteristics and F/M ratio affecting microbial community and their microbial activities. However, exogenous starter seed can be used across different types of wastewater with or without acclimatization. Four reactors reached the targeted OLR of 2 kg COD/m3·d with high performance and stability except for concentrated rubber wastewater (RBw, even using high active starter seeds of cassava starch (CSs and palm oil (POs. The toxic compounds in RBw such as ammonia and sulfate might also adversely affect methanogenic activity in CSsRBw and POsRBw reactors. DGGE analysis showed that propionate utilizers, Smithella propionica strain LYP and Syntrophus sp., were detected in all samples. For Archaea domain, methylotrophic, hydrogenotrophic, and acetoclastic methanogens were also detected. Syntrophic relationships were assumed between propionate utilizers and methanogens as acetate/H2 producers and utilizers, respectively.

  3. Soybean Oil and Beef Tallow in Starter Broiler Diets

    Directory of Open Access Journals (Sweden)

    VB Fascina

    2009-12-01

    Full Text Available The objective of this study was to determine the energy values of soybean oil (SBO and tallow (T combined in different ratios, and to evaluate their effects on the performance, body composition, and serum lipid levels of starter broilers. In experiment I, a digestibility trial was performed to determine the energy value of the SOB and T mixtures using 100 12 - to 21 -day-old broilers. In experiment II, 930 one-day-old broilers were used. Treatments consisted of the inclusion of 4% SBO and T inclusions at the following ratios: 0:100, 25:75, 50:50, 75:25, 100:0. Each treatment included six replicates. In experiment I, AME and AMEn linearly increased (P<0.01, as SBO participation in the mixture increased. In experiment II, the different lipid ratios quadratically influenced (P<0.01 body weight and weight gain at 21 days of age, increasing up to the ratio of 65.87:34.13. Serum lipids linearly decreased (P<0.05 as SOB inclusion in the diet increased. It was concluded that AME and AMEn of SBO and T at ratios of 0:100, 25:75, 50:50, 75:25, and 100:0 were 7.882 and 7.542, 8.384 and 8.076, 8.701 and 8.385, 8.801 and 8.727, and 9.478 and 9.271 kcal/kg, respectively. The best performance with no detrimental effect on carcass yield was obtained with the mixture of 75% SBO with 25% T. The highest dietary soybean oil level reduced serum lipid levels of 21-day-old broilers.

  4. Overcoming maladaptive plasticity through plastic compensation

    Directory of Open Access Journals (Sweden)

    Matthew R.J. MORRIS, Sean M. ROGERS

    2013-08-01

    Full Text Available Most species evolve within fluctuating environments, and have developed adaptations to meet the challenges posed by environmental heterogeneity. One such adaptation is phenotypic plasticity, or the ability of a single genotype to produce multiple environmentally-induced phenotypes. Yet, not all plasticity is adaptive. Despite the renewed interest in adaptive phenotypic plasticity and its consequences for evolution, much less is known about maladaptive plasticity. However, maladaptive plasticity is likely an important driver of phenotypic similarity among populations living in different environments. This paper traces four strategies for overcoming maladaptive plasticity that result in phenotypic similarity, two of which involve genetic changes (standing genetic variation, genetic compensation and two of which do not (standing epigenetic variation, plastic compensation. Plastic compensation is defined as adaptive plasticity overcoming maladaptive plasticity. In particular, plastic compensation may increase the likelihood of genetic compensation by facilitating population persistence. We provide key terms to disentangle these aspects of phenotypic plasticity and introduce examples to reinforce the potential importance of plastic compensation for understanding evolutionary change [Current Zoology 59 (4: 526–536, 2013].

  5. Overcoming maladaptive plasticity through plastic compensation

    Institute of Scientific and Technical Information of China (English)

    Matthew R.J.MORRIS; Sean M.ROGERS

    2013-01-01

    Most species evolve within fluctuating environments,and have developed adaptations to meet the challenges posed by environmental heterogeneity.One such adaptation is phenotypic plasticity,or the ability of a single genotype to produce multiple environmentally-induced phenotypes.Yet,not all plasticity is adaptive.Despite the renewed interest in adaptive phenotypic plasticity and its consequences for evolution,much less is known about maladaptive plasticity.However,maladaptive plasticity is likely an important driver of phenotypic similarity among populations living in different environments.This paper traces four strategies for overcoming maladaptive plasticity that result in phenotypic similarity,two of which involve genetic changes (standing genetic variation,genetic compensation) and two of which do not (standing epigenetic variation,plastic compensation).Plastic compensation is defined as adaptive plasticity overcoming maladaptive plasticity.In particular,plastic compensation may increase the likelihood of genetic compensation by facilitating population persistence.We provide key terms to disentangle these aspects of phenotypic plasticity and introduce examples to reinforce the potential importance of plastic compensation for understanding evolutionary change.

  6. Die Starter: A New System to Manage Early Feasibility in Sheet Metal Forming

    Science.gov (United States)

    Narainen, Rodrigue; Porzner, Harald

    2016-08-01

    Die Starter, a new system developed by ESI Group, allows the user to drastically reduce the number of iterations during the early tool process feasibility. This innovative system automatically designs the first quick die face, generating binder and addendum surfaces (NURBS surfaces) by taking account the full die process. Die Starter also improves the initial die face based on feasibility criteria (avoiding splits, wrinkles) by automatically generating the geometrical modifications of the binder and addendum and the bead restraining forces with minimal material usage. This paper presents a description of the new system and the methodology of Die Starter. Some industrial examples are presented from the part geometry to final die face including automatic developed flanges, part on binder and inner binder.

  7. 使用ASP.NET2。0改进ASP.NET Starter Kit

    Institute of Scientific and Technical Information of China (English)

    Jayesh; Patel; Bryan; Acker; Robert; McGovern

    2005-01-01

    简介 ASP.NET Starter Kit包括5个示例应用程序,告诉Web开发人员如何利用ASP.NET1.x的功能。Starter Kit包括一些重要功能的参考实现,如交互式HTML报表、更换皮肤和主题、身份验证和授权、移动Web浏览器支持等等。花费1小时研究Starter Kit的源代码,可以省下大量编程与调试的时间。

  8. Learning Opportunities And Learning Behaviours Of Small Business Starters: Relations With Goal Achievement, Skill Development, And Satisfaction

    NARCIS (Netherlands)

    A.M. van Gelderen (Marco); L. van der Sluis; P. Jansen (Paul)

    2004-01-01

    textabstractLearning is a vital issue for small business starters, contributing to short term and long term business performance, as well as to personal development. This study investigates when and how small business starters learn. It specifies the situations that offer learning opportunities, as

  9. Genome sequences of two Leuconostoc pseudomesenteroides strains isolated from Danish dairy starter cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk; Kot, Witold Piotr; Hansen, L.H.;

    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....

  10. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.

    Science.gov (United States)

    Thanh, Vu Nguyen; Mai, Le Thuy; Tuan, Duong Anh

    2008-12-10

    The diversity of fungi and bacteria associated with traditional Vietnamese alcohol fermentation starters (banh men) was investigated by PCR-mediated DGGE. From 52 starter samples, 13 species of fungi (including yeasts) and 23 species of bacteria were identified. The fungal composition of the starters was consistent with little variation among samples. It consisted of amylase producers (Rhizopus oryzae, R. microsporus, Absidia corymbifera, Amylomyces sp., Saccharomycopsis fibuligera), ethanol producers (Saccharomyces cerevisiae, Issatchenkia sp., Pichia anomala, Candida tropicalis, P. ranongensis, Clavispora lusitaniae), and (opportunistic) contaminants (Xeromyces bisporus, Botryobasidium subcoronatum). The bacterial microflora of starters was highly variable in species composition and dominated by lactic acid bacteria (LAB). The most frequent LAB were Pediococcus pentosaceus, Lactobacillus plantarum, L. brevis, Weissella confusa, and W. paramesenteroides. Species of amylase-producing Bacillus (Bacillus subtilis, B. circulans, B. amyloliquefaciens, B. sporothermodurans), acetic acid bacteria (Acetobacter orientalis, A. pasteurianus), and plant pathogens/environment contaminants (Burkholderia ubonensis, Ralstonia solanacearum, Pelomonas puraquae) were also detected. Fungal DGGE was found to be useful for evaluating starter type and starter quality. Moreover, in view of the high biological diversity of these substrates, bacterial DGGE may be useful in determining the identity of a starter. The constant occurrence of opportunistic contaminants highlights the need for careful examination of the role of individual components in starters.

  11. Does adding water to dry calf starter improve performance during summer?

    Science.gov (United States)

    Beiranvand, H; Khani, M; Omidian, S; Ariana, M; Rezvani, R; Ghaffari, M H

    2016-03-01

    The objective of this study was to determine whether addition of water to starter would improve performance, rumen fermentation parameters, blood metabolites, and behavior in dairy calves. For this purpose, 30 Holstein male calves (3 d of age; 42.0 ± 4.2 kg of body weight) were randomly assigned to 1 of the following 3 starter diets differing in moisture content: (1) 90% dry matter (DM), (2) 75% DM, and (3) 50% DM. Weaning and final body weight values were found to increase linearly with increasing dietary water. Moreover, starter intake increased linearly during the preweaning and overall periods. Average daily gain also increased linearly in calves receiving the 75% and 50% DM diets compared with those receiving the 90% DM diet. However, treatments had no effects on gain-to-feed ratio. Adding water to a starter with 50% DM led to linear increases in both total volatile fatty acids and molar proportions of acetate and propionate in the rumen but it had no effect on the molar proportions of butyrate, isovalerate, or valerate, nor did it have any effect on acetate-to-propionate ratio. Similarly, times spent on eating, ruminating, standing, lying, and nonnutritive oral behavior exhibited no differences across treatments. Finally, addition of water to the starter diet led to no significant changes in the concentrations of selected blood metabolites, respiration rate, or rectal temperature. Results indicate that calves readily accept wetter feeds with a DM content of 50% and that adding water to starter diets improves calf performance during the hot months of summer.

  12. Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.

    Science.gov (United States)

    Lee, Yi-Chen; Kung, Hsien-Feng; Huang, Ya-Ling; Wu, Chien-Hui; Huang, Yu-Ru; Tsai, Yung-Hsiang

    2016-09-01

    Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

  13. Simulation and Determination of the Laws Control of the SRM for the Integrated Starter Generator Application

    Directory of Open Access Journals (Sweden)

    M. Boudouda

    2014-05-01

    Full Text Available This paper deals with the design of an integrated starter generator system for a car flywheel based on the Switched Reluctance Machine (SRM technology. First, we discuss about the starter generator problematic following the results of our bibliography research. Secondly, we briefly remained generalities about the SRM and the determination of the laws control. In addition, we designed the converter associated to the machine using (Matlab/Simulink software in order to identify the laws control and to adapt the operating modes (motor, generator, booster, brake. Finally, simulations of the open and closed loop model were performed on the converter with the (SRM

  14. Development of starter culture for improved processing of Lafun, an African fermented cassava food product

    DEFF Research Database (Denmark)

    Padonou, S.W.; Nielsen, Dennis Sandris; Akissoe, N.H.

    2010-01-01

    AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava...... during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested...

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

    Science.gov (United States)

    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

  16. Experimental Study and Comparative Analysis of Transients of Induction Motor with Soft Starter Startup

    Directory of Open Access Journals (Sweden)

    POPA, G. N.

    2010-08-01

    Full Text Available This paper investigates the influence of the parameters of the machine and of the soft starter on the dynamics of the induction machine start. In order to evaluate the effects of this variation we have used a design of experiments (DOE. The situations may reproduce actual situations occurred in practice, for example the variation of initial voltage Ui , modification of the start time and load value. In the present paper we have investigated the relation between the inrush current, voltage dip at the startup of one industrial soft starter. Using an already predefined fire angle characteristic the influence of the initial voltage was also evaluated.

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

    DEFF Research Database (Denmark)

    Gorka, P; Kowalski, Z M; Pietrzak, P;

    2009-01-01

    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...

  18. Recycling of Plastic

    DEFF Research Database (Denmark)

    Christensen, Thomas Højlund; Fruergaard, Thilde

    2011-01-01

    Plastic is produced from fossil oil. Plastic is used for many different products. Some plastic products like, for example, wrapping foil, bags and disposable containers for food and beverage have very short lifetimes and thus constitute a major fraction of most waste. Other plastic products like......, good strength and long durability. Recycling of plastic waste from production is well-established, while recycling of postconsumer plastic waste still is in its infancy. This chapter describes briefly how plastic is produced and how waste plastic is recycled in the industry. Quality requirements...

  19. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

    Science.gov (United States)

    Talon, Régine; Leroy, Sabine; Lebert, Isabelle; Giammarinaro, Philippe; Chacornac, Jean-Paul; Latorre-Moratalla, Mariluz; Vidal-Carou, Carmen; Zanardi, Emanuela; Conter, Mauro; Lebecque, Annick

    2008-08-15

    Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while preserving the typical sensory characteristics of traditional sausages. An autochthonous starter composed of Lactobacillus sakei, Staphylococcus equorum and Staphylococcus succinus isolated from a traditional fermented sausage was developed. These strains were tested for their susceptibility to antibiotics and their production of biogenic amines. This starter was evaluated in situ at the French traditional processing unit where the strains had been isolated. Effects of the autochthonous starter were assessed by analysing the microbial, physico-chemical, biochemical and sensory characteristics of the sausages. Inoculation with the chosen species was confirmed using known species-specific PCR assays for L. sakei and S. equorum and a species-specific PCR assay developed in this study for S. succinus. Strains were monitored by pulse-field gel electrophoresis typing. Addition of autochthonous microbial starter cultures improved safety compared with the traditional natural fermentation of sausages, by inhibiting the pathogen Listeria monocytogenes, decreasing the level of biogenic amines and by limiting fatty acid and cholesterol oxidation. Moreover, autochthonous starter did not affect the typical sensory quality of the traditional sausages. This is the first time to our knowledge that selection, development and validation in situ of autochthonous starter cultures have been carried out, and also the first time that S. equorum together with S. succinus have been used as starter cultures for meat fermentation. Use of autochthonous starter cultures is an effective tool for limiting

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

    Science.gov (United States)

    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 (p0.05). 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.

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

    Directory of Open Access Journals (Sweden)

    C. E. Oltramari

    2016-07-01

    Full Text Available 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 (p0.05. 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.

  2. LAMP Joining between Ceramic and Plastic

    Science.gov (United States)

    Kawahito, Yousuke; Nishimoto, Kouji; Katayama, Seiji

    Joining of dissimilar materials is necessary and important from a manufacturing viewpoint. Therefore, the authors have developed a new laser direct joining method between a metal and a plastic which is named Laser Assisted Metal and Plastic (LAMP) joining method. In this research, LAMP joining was applied to join silicon nitride Si3N4 ceramic and polyethylene terephthalate (PET) engineering plastic, although metal was replaced by ceramic. The tensile shear strength of obtained joints was 3100 N at the maximum, which was strong enough to elongate a PET base plate of 2 mm in thickness and 30 mm in width. Moreover, transmission electron microscopes (TEM) observation demonstrates that the ceramic and the plastic are tightly bonded on atomic or molecular sized level.

  3. Simultaneous growth and metabolite production by yoghurt starters and probiotics: a metabolomics approach

    NARCIS (Netherlands)

    Settachaimongkon, S.

    2014-01-01

    The main objective of this research was to investigate the simultaneous growth and metabolite production by yoghurt starters and different probiotic strains, i.e. Lactobacillus rhamnosus GG, Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus plantarum WCFS1, during set-yoghurt fermentatio

  4. Diagnostics of D.C. Starter Generators While Using Fuzzy Logic Theory

    Directory of Open Access Journals (Sweden)

    A. A. Lobaty

    2011-01-01

    Full Text Available Methodology for sparking control in generator brush contact has been developed on the basis of the proposed fuzzy diagnostic model for ad.c.starter-generator and complex processing of diagnostic data. The paper provides investigation results, namely: dependence of voltage parameters  in an external generator circuit on collector sparking intensity.

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

    Science.gov (United States)

    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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Evaluation of Blood-Rumen content Mixture in the diets of starter ...

    African Journals Online (AJOL)

    Evaluation of Blood-Rumen content Mixture in the diets of starter chicks. ... weeks to determine the optimum level of inclusion of Blood-Rumen content Mixture ... to the high crude fiber content and possible amino acid imbalance of such diets.

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

    OpenAIRE

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; 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

  8. Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Van-Diep, L.; Zheng, X.; Chen, J.Y.; Han, B.Z.

    2012-01-01

    Fen-Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS-SPME-GC-MS. A total of 83 major volatile compounds were identified,

  9. Functional implications of the microbial community structure of undefined mesophilic starter cultures

    NARCIS (Netherlands)

    Smid, E.J.; Erkus, O.; Spus, M.; Wolkers-Rooijackers, J.C.M.; Alexeeva, S.V.; Kleerebezem, M.

    2014-01-01

    This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the populati

  10. Community dynamics of complex starter cultures for Gouda-type cheeses and its functional consequences

    NARCIS (Netherlands)

    Erkus, O.

    2014-01-01

    Lactic acid bacteria (LAB) are used as starter and adjunct cultures for the production of artisanal and industrial fermented milk products such as yoghurt and cheese.  Artisanal fermentations is propagated with the transfer of an inoculum from old batch of fermented food to the new batch (back-

  11. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk

    -starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low...

  12. Daqu : a traditional fermentation starter in China: microbial ecology and functionality

    NARCIS (Netherlands)

    Zheng, X.

    2015-01-01

    Abstract

    Fermented products have high nutritional value and constitute an important part of the Chinese dietary profile; they are also gaining popularity throughout the world. Daqu is a traditional natural fermentation starter culture that has a

  13. Production of Pastırma with Different Curing Methods and Using Starter Culture

    OpenAIRE

    AKSU, Muhammet İrfan; Kaya, Mükerrem

    2002-01-01

    The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P

  14. Ziziphus mauritiana (masau) fruits fermentation in Zimbabwe: from black-box to starter culture development

    NARCIS (Netherlands)

    Nyanga, L.K.

    2012-01-01

    This thesis reports on studies of microbiological and biochemical properties of masau (Ziziphus mauritiana) fruit fermentation and the development of starter cultures for the production of masau beverages. A survey to document the traditional processing techniques was conducted using a questionnair

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

    Science.gov (United States)

    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…

  16. Digestible Threonine Levels in the Starter Diet of Broilers Derived from Breeders of Different Ages

    Directory of Open Access Journals (Sweden)

    CBGS Tanure

    2015-12-01

    Full Text Available ABSTRACT The aim of this study was to evaluate the effect of digestible threonine supplementation in the starter diet on the performance, intestinal parameters, and nutrient metabolism of broilers derived from breeders of different ages. In total, 480 one-day-old Cobb chicks, derived from 38-or 49-week-oldbreeders, were housed in experimental battery cages until 21 days of age and fed four different threonine levels (800, 900, 1,000, or 1,100 mg/kg in the starter feed. A completely randomized experimental design in a 2x4 factorial arrangement (breeder age x threonine levels was applied, totaling eight treatments with five replicates of 12 birds each. Broilers from older breeders fed 800 mg digestible threonine/kg of diet presented higher weight gain, with a positive linear effect. There was also an interaction between breeder age and threonine levels for the weight gain of 21-d-old broilers supplemented at maximum level of 1,003 mg Thr/kg diet during the starter phase. There was no effect of breeder age or threonine levels on nutrient metabolism during the period of 17-21 days. There was no influence of breeder age or threonine levels in the starter diet on intestinal morphometric measurements, absorption area, or percentage of goblet cells.

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

    Science.gov (United States)

    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…

  18. Simultaneous growth and metabolite production by yoghurt starters and probiotics: a metabolomics approach

    NARCIS (Netherlands)

    Settachaimongkon, S.

    2014-01-01

    The main objective of this research was to investigate the simultaneous growth and metabolite production by yoghurt starters and different probiotic strains, i.e. Lactobacillus rhamnosus GG, Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus plantarum WCFS1, during set-yoghurt fermentatio

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

    Science.gov (United States)

    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

  20. Computational analysis of cysteine and methionine metabolism and its regulation in dairy starter and related bacteria.

    NARCIS (Netherlands)

    Liu, M.; Prakash, C.; Nauta, A.; Siezen, R.J.; Francke, C.

    2012-01-01

    Sulfuric volatile compounds derived from cysteine and methionine provide many dairy products with a characteristic odor and taste. To better understand and control the environmental dependencies of sulfuric volatile compound formation by the dairy starter bacteria, we have used the available genome

  1. Selection of Yeasts as Starter Cultures for Table Olives: a Step-by-Step Procedure

    Directory of Open Access Journals (Sweden)

    Antonio eBevilacqua

    2012-05-01

    Full Text Available In the past yeasts were traditionally regarded as the spoiling microorganisms for table olives; however, their role and impact for product quality and for the correct course of fermentation has been revised and nowadays many authors suggest a controlled inoculum of yeasts both in alkali-treated and untreated olives.The selection of a starter is a complex process, involving different steps. After strain isolation from raw material, the first step is the identification through phenotyping and genotypic methods; then, isolates should be characterized to assess their GRAS (generally recognized as safe status and technological properties (growth with salt added, at various temperatures and pHs, pectolytic and xylanolytic activity, lipolytic activity, resistance to some preservatives, functional impact.After studying these properties, the results can be submitted to data analysis (many times a statistical multivariate approach and strain selection. The number of strains to be selected depends on several factors, above all on the main goal: obtaining a single or a multiple-strain starter.After this step, starter should be used for a pilot fermentation on a lab scale, highlighting its performances, limits and benefits, as well as all the issues related to its production, storage and stability throughout the time. Finally, starter optimization conducted on a lab scale should be verified on real conditions.

  2. Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters

    NARCIS (Netherlands)

    Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2006-01-01

    The role of starch-degrading mycelial fungi, and the alcohol production and ethanol tolerance of the yeasts isolated from selected Vietnamese traditional rice wine starters were examined, and optimum conditions for these essential steps in rice wine fermentation were determined. Of pure isolates

  3. Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Van-Diep, L.; Zheng, X.; Chen, J.Y.; Han, B.Z.

    2012-01-01

    Fen-Daqu is a saccharifying agent and fermentation starter for the production of Chinese liquor Fen (alcoholic spirit) and Fen traditional vinegar. The volatile compounds produced at seven incubation steps were analysed by HS-SPME-GC-MS. A total of 83 major volatile compounds were identified, includ

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

    Science.gov (United States)

    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.

  5. Inrush Current Limitation in Wind Generators by SCR Based Soft-starter during grid connection

    Directory of Open Access Journals (Sweden)

    Sanjay Mishra

    2013-10-01

    Full Text Available High Inrush current & harmonics is a generic problem wind generators during grid connection.The designed SCR based soft-starter successfully limits the high inrush current during the connection of the wind-turbine system to the grid. The proposed SCR based soft starter using will be simulating in PSCAD on a three-phase induction generator. Expected results will show a significant reduction in high inrush current and smooth connection of the three phase induction generator to the grid with small impact on the power quality. A small-scale wind turbine coupled three phase induction generator is an attractive choice for an isolated grid hybrid power system in remote areas because of its low cost, compactness, ruggedness, high reliability, low inertia and ease in control. In this work, a SCR based soft starter for limiting the high inrush current during the connection of the small-scale wind turbine coupled three phase induction generator to an isolated weak grid has been proposed. Soft-starter is designed to reduce inrush current or surge in current while achieving a proper synchronism between the generator and the grid.

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

    Science.gov (United States)

    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...

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

    Science.gov (United States)

    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...

  8. Daqu : a traditional fermentation starter in China: microbial ecology and functionality

    NARCIS (Netherlands)

    Zheng, X.

    2015-01-01

    Abstract

    Fermented products have high nutritional value and constitute an important part of the Chinese dietary profile; they are also gaining popularity throughout the world. Daqu is a traditional natural fermentation starter culture that has a

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

    OpenAIRE

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; 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

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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

  12. The notion of a plastic material spin in atomistic simulations

    Science.gov (United States)

    Dickel, D.; Tenev, T. G.; Gullett, P.; Horstemeyer, M. F.

    2016-12-01

    A kinematic algorithm is proposed to extend existing constructions of strain tensors from atomistic data to decouple elastic and plastic contributions to the strain. Elastic and plastic deformation and ultimately the plastic spin, useful quantities in continuum mechanics and finite element simulations, are computed from the full, discrete deformation gradient and an algorithm for the local elastic deformation gradient. This elastic deformation gradient algorithm identifies a crystal type using bond angle analysis (Ackland and Jones 2006 Phys. Rev. B 73 054104) and further exploits the relationship between bond angles to determine the local deformation from an ideal crystal lattice. Full definitions of plastic deformation follow directly using a multiplicative decomposition of the deformation gradient. The results of molecular dynamics simulations of copper in simple shear and torsion are presented to demonstrate the ability of these new discrete measures to describe plastic material spin in atomistic simulation and to compare them with continuum theory.

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

    Science.gov (United States)

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

    2015-11-20

    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.

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

    Science.gov (United States)

    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

  15. Game Related Statistics Discriminating Between Starters and Nonstarters Players in Women'S National Basketball Association League (WNBA).

    Science.gov (United States)

    Gòmez, Miguel-Ángel; Lorenzo, Alberto; Ortega, Enrique; Sampaio, Jaime; Ibàñez, Sergio-José

    2009-01-01

    The aim of the present study was to identify the game-related statistics that allow discriminating between starters and nonstarter players in women's basketball when related to winning or losing games and best or worst teams. The sample comprised all 216 regular season games from the 2005 Women's National Basketball Association League (WNBA). The game-related statistics included were 2- and 3- point field-goals (both successful and unsuccessful), free-throws (both successful and unsuccessful), defensive and offensive rebounds, assists, blocks, fouls, steals, turnovers and minutes played. Results from multivariate analysis showed that when best teams won, the discriminant game-related statistics were successful 2-point field-goals (SC = 0.47), successful free-throws (SC = 0.44), fouls (SC = -0.41), assists (SC = 0.37), and defensive rebounds (SC = 0.37). When the worst teams won, the discriminant game-related statistics were successful 2-point field- goals (SC = 0.37), successful free-throws (SC = 0.45), assists (SC = 0.58), and steals (SC = 0.35). The results showed that the successful 2-point field-goals, successful free-throws and the assists were the most powerful variables discriminating between starters and nonstarters. These specific characteristics helped to point out the importance of starters' players shooting and passing ability during competitions. Key pointsThe players' game-related statistical profile varied according to team status, game outcome and team quality in women's basketball.The results of this work help to point out the different player's performance described in women's basketball compared with men's basketball.The results obtained enhance the importance of starters and nonstarters contribution to team's performance in different game contexts.Results showed the power of successful 2-point field-goals, successful free-throws and assists discriminating between starters and nonstarters in all the analyses.

  16. Flow cytometric viability assessment of lactic acid bacteria starter cultures produced by fluidized bed drying.

    Science.gov (United States)

    Bensch, Gerald; Rüger, Marc; Wassermann, Magdalena; Weinholz, Susann; Reichl, Udo; Cordes, Christiana

    2014-06-01

    For starter culture production, fluidized bed drying is an efficient and cost-effective alternative to the most frequently used freeze drying method. However, fluidized bed drying also poses damaging or lethal stress to bacteria. Therefore, investigation of impact of process variables and conditions on viability of starter cultures produced by fluidized bed drying is of major interest. Viability of bacteria is most frequently assessed by plate counting. While reproductive growth of cells can be characterized by the number of colony-forming units, it cannot provide the number of viable-but-nonculturable cells. However, in starter cultures, these cells still contribute to the fermentation during food production. In this study, flow cytometry was applied to assess viability of Lactobacillus plantarum starter cultures by membrane integrity analysis using SYBR®Green I and propidium iodide staining. The enumeration method established allowed for rapid, precise and sensitive determination of viable cell concentration, and was used to investigate effects of fluidized bed drying and storage on viability of L. plantarum. Drying caused substantial membrane damage on cells, most likely due to dehydration and oxidative stress. Nevertheless, high bacterial survival rates were obtained, and granulates contained in the average 2.7 × 10(9) viable cells/g. Furthermore, increased temperatures reduced viability of bacteria during storage. Differences in results of flow cytometry and plate counting suggested an occurrence of viable-but-nonculturable cells during storage. Overall, flow cytometric viability assessment is highly feasible for rapid routine in-process control in production of L. plantarum starter cultures, produced by fluidized bed drying.

  17. Efisiensi dan Kecernaan Ransum Domba yang Diberi Silase Ransum Komplit Eceng Gondok Ditambahkan Starter Lactobacillus plantarum

    Directory of Open Access Journals (Sweden)

    Eni Ekawati

    2014-10-01

    Full Text Available (Efficiency and digestibility feed of sheep given silage complete feed water hyacinth added starter lactobacillus plantarum ABSTRACT. This study aims to determine the effect of a complete ration of silage made from water hyacinth on feed efficiency and digestibility. This study uses fifteen rams (12 months old with an average body weight of 19 ± 3.98 kg. The experimental was designed completely random. The sheeps were randomly divided into 3 treatments, and 4 replications. The sheeps wereted concentrate and fresh elephant grass (T0, silage-based rations complete without the addition of starter hyacinth L. plantarum (T1, and a complete ration silage made from water hyacinth by the addition of L. plantarum starter (T2. Feed structured treatment isoenergi and isoprotein (PK 13% and 65% TDN. Feed treatment was given for 12 weeks with a 2-week adaptation period. The results showed that feed intake, ADG, feed conversion, and feed efficiency were not significantly different (P> 0.05, but it can improve feed digestibility (P <0.05 between treatments. Feed intake data, digestibility, ADG, feed conversion and feed efficiency at T0, T1 and T2 as follows: 678.27, 811.43, 701.21 g / day; 70.51, 71.74, 69.82%; 94.09, 106.34, 97.28 g / day; 7.22, 7.66, and 7.18; 14.09, 13.23 and 14.02% use a complete ration silage with L. plantarum starter better than the control treatment in the form of concentrates with elephant grass but not better than silage without a starter.

  18. Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

    Science.gov (United States)

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

    2006-01-01

    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°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°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

  19. Recycling of Plastic

    DEFF Research Database (Denmark)

    Christensen, Thomas Højlund; Fruergaard, Thilde

    2011-01-01

    Plastic is produced from fossil oil. Plastic is used for many different products. Some plastic products like, for example, wrapping foil, bags and disposable containers for food and beverage have very short lifetimes and thus constitute a major fraction of most waste. Other plastic products like......, for example, gutters, window frames, car parts and transportation boxes have long lifetimes and thus appear as waste only many years after they have been introduced on the market. Plastic is constantly being used for new products because of its attractive material properties: relatively cheap, easy to form......, good strength and long durability. Recycling of plastic waste from production is well-established, while recycling of postconsumer plastic waste still is in its infancy. This chapter describes briefly how plastic is produced and how waste plastic is recycled in the industry. Quality requirements...

  20. Kualitas Fiber Komposit Plastic Dari Kertas Kertas Kardus Dengan Matriks Polietilena (PE)

    OpenAIRE

    Cibro, Reymon Fernando

    2012-01-01

    The research utilizion use cardboard fiber and polyetilena recycle plastic as raw material for fiber plastic composite. That is useful to decreasing the waste of cardboard ang polyetilena plastic, as well as to accomplishes demand of wood. This research aims to evaluate the physical properties (density, moisture content, water absorbtion, thickness swelling) and mechanical properties (modulus of elasticity, modulus of rupture, internal bond, screw holding power) fiber plastic composite fo...

  1. Comparison of Complex Starter and Wheat Starter in Mechanized Production of Yellow Rice Wine%黄酒曲和麦曲在机械化黄酒酿造中的应用比较

    Institute of Scientific and Technical Information of China (English)

    刘杰; 陈国飞; 李峰齐; 傅勤峰; 蒋启海

    2016-01-01

    从清酒口感、出酒率、成本等方面对比采用黄酒曲和麦曲作为糖化剂机械化酿造黄酒。同等条件下,采用黄酒曲出酒率高9%,清酒口感较醇和。黄酒曲具有安全卫生、质量稳定、工艺简单、劳动强度低、设备利用率高等优点。生产同样产量的基酒,采用黄酒曲的总成本比麦曲低至少6%。黄酒曲基酒氨基酸态氮和非糖固形物含量偏低,更符合清爽型黄酒基酒和料酒基酒的要求。%Complex starter and wheat starter were used respectively as saccharifying agent in mechanized production of yellow rice wine. The products were compared in wine taste, wine yield and production cost. Under the same conditions, wine yield by complex starter was 9%high-er with pure taste. Besides, the use of complex starter had the advantages including safety and hygiene, stable wine quality, simple operation, low labor intensity and high utilization rate of facilities etc. The total production cost with the use of complex starter was at least 6%lower than that with wheat starter for producing the same amount of base wine. The content of amino acids and non-sugar solids in base wine by the use of complex starter was lower and complex starter was more suitable for light-type base wine and seasoning base wine.

  2. Characteristic of cow milk dadih using starter of probiotic of lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Sri Usmiati

    2011-06-01

    Full Text Available Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous fermentation of buffalo milk at room temperature for 48 hours in a bamboo tube, has no standard of processing and quality. Dadih is potentially to be develop into probiotic products (functional food that can be enjoyed by the public widely. Development of cow's milk dadih is necessary since buffalo milk is available only in certain area. Product and characteristic information of cow milk dadih using probiotic of lactic acid bacteria starter has not been known. The research objective was to determine the characteristics of cow milk dadih that used starter of probiotic lactic acid bacteria during storage at room temperature (27oC and cold temperature (4oC. The study was designed using a factorial randomized block design pattern 12x3 at room temperature and 12X4 at cold temperatures, with the number of repeatation of 3 times. Treatment consisted of: (i starter formula (A using a single bacterium or a combination of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum, and (ii storage time (B. Observed parameters included pH value, titrable acidity, the total plate count, and in-vitro probiotic testing (bacterial resistance to bile salts and low pH of cow milk dadih. The results showed that L. acidophilus early exponential phase was at the hour 3rd, L. casei at the hour 4th and B. longum on the 3rd of which is used as the optimum time of mixing two or more bacteria in the manufacture of cow milk dadih. The volume of starter used was 3% with time fermentation of 48 hours at room temperature (27-30oC. Cow milk dadih that was stored for 7 days at room temperature (27-30oC and for 21 days at cold temperatures (4-10oC was able to maintain viability of bacteria to bile salts and low pH at 1010-1012 cfu/ml with percentage resistance varied. The cow milk dadih using a combination starter of B. longum with other probiotics on the

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

    Science.gov (United States)

    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

  4. 77 FR 54930 - Carlyle Plastics and Resins, Formerly Known as Fortis Plastics, A Subsidiary of Plastics...

    Science.gov (United States)

    2012-09-06

    ... Employment and Training Administration Carlyle Plastics and Resins, Formerly Known as Fortis Plastics, A... plastic parts. New information shows that Fortis Plastics is now called Carlyle Plastics and Resins. In... of Carlyle Plastics and Resins, formerly known as Fortis Plastics, a subsidiary of...

  5. Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.

    Science.gov (United States)

    Kumar, Sanjeev; Kanawjia, S K; Kumar, Suryamani; Khatkar, Sunil

    2014-04-01

    The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.

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

    Science.gov (United States)

    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 ...

  7. [The microflora of sour dough. IV. Communication: bacterial composition of sourdough starters genus Lactobacillus beijerinck (author's transl)].

    Science.gov (United States)

    Spicher, G; Schröder, R

    1978-11-28

    The bacterial composition of three so called pure culture sourdough starters of varying origin was investigated. 245 isolates were obtained all belonging to the genus Beijerinck. According to their morphological, physiological and biochemical characteristics they were classified into the subgroups: Thermobacterium (L. acidophilus), Streptobacterium (L. casei, L. plantarum, L. farciminis, L. alimentarius) and Betabacterium (L. brevis, L. brevis var. lindneri, L buchneri, L. fermentum, L. fructi vorans). In the three sourdough starters the identified lactic organisms varied in number and proportion. In starter preparation "A" only the varieties L. fructi vorans and L. fermentum were present. Preparation "B" contained a great variety of microorganisms with L. brevis and L. brevis L. lindneri predominating. In starter "C" L. brevis, L. plantarum and L. alimentarius predominated.

  8. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

    Directory of Open Access Journals (Sweden)

    Constanza M. López

    2015-06-01

    Significance: The selection of a specific autochthonous starter culture guarantees the hygiene and typicity of fermented sausages. The identification of new peptides as well as new target proteins by means of peptidomics represents a significant step toward the elucidation of the role of microorganisms in meat proteolysis. Moreover, these peptides may be further used as biomarkers capable to certify the use of the applied autochthonous starter culture described here.

  9. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

    DEFF Research Database (Denmark)

    Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

    2004-01-01

    The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

  10. Impact of functional mix and starter cultures on the sensory properties of permanent sausages produced in industrial conditions

    OpenAIRE

    Kuzelov, Aco; Naseva, Dijana; Taskov, Nako; Saneva, Dusica; Spasova, Dragica; Andronikov, Darko

    2013-01-01

    The aim of their search is the impact little bit of functional mixed (composed of glukono delta lactate, ascorbic acid and vitamin C) and starter culture (commercial preparation F - SC111 Bactoferm product company Chr Hansen DK). This product contains a mixed culture composed of Lactobacilus sakei and Staphyococus Camosus frozen in dry form. In three varieties of tea and sausage: I - added a simple sugar sucrose which serve as a control sample, II - with the addition of starter culture, III -...

  11. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

    DEFF Research Database (Denmark)

    Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

    2004-01-01

    The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

  12. Our plastic age

    National Research Council Canada - National Science Library

    Richard C. Thompson; Shanna H. Swan; Charles J. Moore; Frederick S. vom Saal

    2009-01-01

    Within the last few decades, plastics have revolutionized our daily lives. Globally we use in excess of 260 million tonnes of plastic per annum, accounting for approximately 8 per cent of world oil production...

  13. Weinig plastic in vissenmaag

    NARCIS (Netherlands)

    Foekema, E.M.

    2012-01-01

    Waar de magen van sommige zeevogels vol plastic zitten, lijken vissen in de Noordzee nauwelijks last te hebben van kunststofafval. Onderzoekers die plastic resten zochten in vissenmagen vonden ze in elk geval nauwelijks.

  14. Ear Plastic Surgery

    Science.gov (United States)

    ... ENTCareers Marketplace Find an ENT Doctor Near You Ear Plastic Surgery Ear Plastic Surgery Patient Health Information ... they may improve appearance and self-confidence. Can Ear Deformities Be Corrected? Formation of the ear during ...

  15. Biodegradability of Plastics

    OpenAIRE

    Yutaka Tokiwa; Calabia, Buenaventurada P.; Charles U. Ugwu; Seiichi Aiba

    2009-01-01

    Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical ...

  16. Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations

    Directory of Open Access Journals (Sweden)

    Capece Angela

    2014-01-01

    Full Text Available The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers and wine-makers towards the selection of autochthonous strains as starter cultures. The objective of this study was to investigate the biodiversity of 167 S. cerevisiae yeasts, isolated from spontaneous fermentation of grapes. The genetic variability of isolates was evaluated by PCR amplification of inter-δ region with primer pair δ2/δ12. The same isolates were investigated for characteristics of oenological interest, such as resistance to sulphur dioxide, ethanol and copper and hydrogen sulphide production. On the basis of technological and molecular results, 20 strains were chosen and tested into inoculated fermentations at laboratory scale. The experimental wines were analyzed for the content of some by-products correlated to wine aroma, such as higher alcohols, acetaldehyde, ethyl acetate and acetic acid. One selected strain was used as starter culture to perform fermentation at cellar level. The selection program followed during this research project represents an optimal combination between two different trends in modern winemaking: the use of S. cerevisiae as starter cultures and the starter culture selection for specific fermentations.

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

    Directory of Open Access Journals (Sweden)

    Fortune Akabanda

    2014-01-01

    Full Text Available 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.

  18. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  19. Role in Cheese Flavour Formation of Heterofermentative Lactic Acid Bacteria from Mesophilic Starter Cultures

    DEFF Research Database (Denmark)

    Pedersen, Thomas Bæk

    -starters including strains from our culture collection were used throughout the project. Initially selected strains were screened for enzyme activities involved in cheese flavour formation after growth in a cheese based medium (CBM) and in a nutrient rich growth medium (MRS). The Leuconostoc strains had low...... the heterofermentative bacteria grew and were established well. The biodiversity of heterofermentative bacteria in DL-starters was examined using pulsed field gel electrophoresis (PFGE) and the strains were characterized with 16s rRNA sequencing and carbohydrate fermentation. The sugar fermentation results indicated...... with plant isolates, the ability to ferment citrate and lacked several genes involved in the fermentation of complex carbohydrates. The presented research in this thesis has gained insight in to the role of heterofermentative lactic acid bacteria in cheese flavour formation. The traditional DL...

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

    Science.gov (United States)

    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.

  1. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.

    Science.gov (United States)

    Renes, E; Diezhandino, I; Fernández, D; Ferrazza, R E; Tornadijo, M E; Fresno, J M

    2014-12-01

    Cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The aim of this study was to evaluate the effects of the type of autochthonous starter culture and ripening time on the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine and spermidine) in cheeses made from pasteurized ewe's milk. 4 cheese batches were made, in duplicate, and ripened for 7 months. The biogenic amines of 40 cheeses were analysed by high performance liquid chromatography. The predominant biogenic amines determined at the end of the ripening time were phenylethylamine, spermine and tryptamine. Together, these accounted for 81% of the total of biogenic amines studied. The type of starter culture used to make the ewe's cheese had a significant effect (p culture made up entirely of Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris or of the same in combination with Lactobacillus plantarum.

  2. Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.

    Science.gov (United States)

    Sha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash

    2017-09-08

    Marcha and thiat are traditionally prepared amylolytic starters use for production of various ethnic alcoholic beverages in Sikkim and Meghalaya states in India. In the present study we have tried to investigate the bacterial and fungal community composition of marcha and thiat by using high throughput sequencing. Characterization of bacterial community depicts phylum Proteobacteria is the most dominant in both marcha (91.4%) and thiat (53.8%), followed by Firmicutes, and Actinobacteria. Estimates of fungal community composition showed Ascomycota as the dominant phylum. Presence of Zygomycota in marcha distinguishes it from the thiat. The results of NGS analysis revealed dominance of yeasts in marcha whereas molds out numbers in case of thiat. This is the first report on microbial communities of traditionally prepared amylolytic starters of India using high throughput sequencing.

  3. Chemical Recycle of Plastics

    Directory of Open Access Journals (Sweden)

    Sara Fatima

    2014-11-01

    Full Text Available Various chemical processes currently prevalent in the chemical industry for plastics recycling have been discussed. Possible future scenarios in chemical recycling have also been discussed. Also analyzed are the effects on the environment, the risks, costs and benefits of PVC recycling. Also listed are the various types of plastics and which plastics are safe to use and which not after rcycle

  4. Plastic value chains

    DEFF Research Database (Denmark)

    Baxter, John; Wahlstrom, Margareta; Zu Castell-Rüdenhausen, Malin

    2014-01-01

    Optimizing plastic value chains is regarded as an important measure in order to increase recycling of plastics in an efficient way. This can also lead to improved awareness of the hazardous substances contained in plastic waste, and how to avoid that these substances are recycled. As an example...

  5. Comparison of PMAC Machines for Starter-Generator Application in a Series Hybrid-Electric Bus

    OpenAIRE

    Sinisa Jurkovic; Strangas, Elias G.

    2011-01-01

    This paper presents a comparative study of outer rotor PMAC machine candidates for starter-generator application in hybrid bus with series power train configuration. PMAC machines with interior and surface mount permanent magnets are considered and compared, although a complete analysis is only carried out for the SPM. Different design aspects such as concentrated versus distributed windings as well as interior and exterior rotor structures are evaluated. Different slot numbers per p...

  6. Zero Rare-Earth Magnet Integrated Starter-Generator Development for Military Vehicle Applications

    Science.gov (United States)

    2013-08-14

    2013 3 UNCLASSIFIED UNCLASSIFIED Introduction Consider and evaluate machine topologies for application to a 3- phase, brushless , integrated starter...high rotor thickness. 14 August 2013 12 IPM Spoke IPM AFPM TFPM SPM UNCLASSIFIED UNCLASSIFIED Non-PM Topologies • Brushless , do not require...Designs generated using 2D and 3D FEA and preliminary thermal modeling . 15 14 August 2013 UNCLASSIFIED UNCLASSIFIED Comparative Down

  7. Exogenous enzymes in pre-starter broiler diets based on corn and soybean meal

    Directory of Open Access Journals (Sweden)

    RB Lima

    2011-09-01

    Full Text Available A fibrolytic enzyme complex was added to the pre-starter diet. Broiler chicks were randomly distributed into five treatments, consisting of a diet with no enzyme addition and four test diets supplemented with 100, 200, 300 and 400g/T of an enzyme complex. The dietary inclusion of the enzyme complex increased weight gain, and the dose of 300g/T improved weight gain and worsened feed conversion ratio.

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

    OpenAIRE

    Francisco Noé eArroyo López; Veronica eRomero Gil; Joaquin eBautista Gallego; Francisco eRodriguez Gomez; Rufino eJimenez Diaz; Pedro eGarcía García; Amparo eQuerol Simon; Antonio eGarrido Fernandez

    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, ...

  9. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.

    Science.gov (United States)

    Klingberg, Trine Danø; Axelsson, Lars; Naterstad, Kristine; Elsser, Dieter; Budde, Birgitte Bjørn

    2005-12-15

    Potential probiotic cultures suitable as starter cultures for the Scandinavian-type fermented sausages were identified among strains well-adapted to fermented meats as well as strains originating from a culture collection. From 15 different fermented meat products, 22 strains were isolated as dominant non-starter lactic acid bacteria (NSLAB). The isolates were identified by RAPD, API and sequence analysis of 16S rRNA and showed to be five strains of Lactobacillus sakei, five strains of Lactobacillus farciminis, five strains belonging to the group of Lactobacillus plantarum/pentosus, four strains of Lactobacillus alimentarius, two strains of Lactobacillus brevis and one strain of Lactobacillus versmoldensis. Heterofermentative strains as well as strains not growing at 37 degrees C and not lowering pH below 5.1 in a meat model were excluded leaving 9 strains for further studies. These strains together with 19 strains from a culture collection were evaluated by in vitro methods including survival upon exposure to pH 2.5 or 0.3% oxgall and adhesion to the human colon adenocarcinoma cell line Caco-2 as well as antimicrobial activity against potential pathogens. Strains that fulfilled all the probiotic criteria and showed to be fast acid producers in a meat model included three strains belonging to the group of Lb. plantarum/pentosus (MF1291, MF1298, MF1300) which originated from the dominant NSLAB of fermented meat products. MF1291 and MF 1298 were further identified as Lb. plantarum and MF1300 as Lb. pentosus. The three strains were all successfully applied as starter cultures for the production of fermented sausage. The viable count at the end of the processing period reached high cell numbers (4.7x10(7)-2.9x10(8) cfu/g) and pH of the sausages decreased to pH 4.8-4.9 without any flavour deviation compared to sausage fermented by a commercial meat starter culture.

  10. Understanding Bonds - Denmark

    DEFF Research Database (Denmark)

    Rimmer, Nina Røhr

    2016-01-01

    a specified rate of interest during the life of the bond and to repay the face value of the bond (the principal) when it “matures,” or comes due. Among the types of bonds you can choose from are: Government securities, municipal bonds, corporate bonds, mortgage and asset-backed securities, federal agency...

  11. Selection of starter cultures for idli batter fermentation and their effect on quality of idlis.

    Science.gov (United States)

    Sridevi, J; Halami, Prakash M; Vijayendra, S V N

    2010-10-01

    Idli batter samples were prepared using lactic starter cultures like Pediococcus pentosaceus (Pp), Enterococcus faecium MTCC 5153 (Ef), Ent. faecium (IB2 Ef-IB2), individually, along with the yeast culture, Candida versatilis (Cv). Idli batter prepared using Ef and Ef-IB2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of CO2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and pH 4.3-4.4. Storage stability of batter made with selected starter cultures was determined by analyzing the idlis prepared using the batter stored for 1 and 5 days for texture, nutrient composition and sensory quality. Slight variations in the results were seen among the idlis of different combination of cultures, whereas these results are better than that of the idlis made using naturally fermented idli batter. Sensory profile of idlis prepared using starter cultures had a higher score (3.9-4.4) compared to the control (3.6) for overall acceptability.

  12. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.

    Science.gov (United States)

    Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela

    2015-01-01

    The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells.

  13. Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

    Directory of Open Access Journals (Sweden)

    Lisa Vallone

    2014-09-01

    Full Text Available The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of Penicillium roqueforti starters used in the production of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites. Nine Penicillium roqueforti strains were tested. The presence of roquefortine C, PR toxin and mycophenolic acid was tested first in vitro, then on bread-like substrate and lastly in vivo in nine cheese samples produced with the same starters and ready to market. In vitro, only Penicillium out of nine produced roquefortine C, four starters showed mycophenolic acid production, while no significant amounts of PR toxin were detected. In the samples grown on bread-like substrate, Penicillium did not produce secondary metabolites, likewise with each cheese samples tested. To protect consumers’ health and safety, the presence of mycotoxins needs to be verified in food which is widely consumed, above all for products protected by the protected denomination of origin (DOP label (i.e. a certificate guaranteeing the geographic origin of the product, such as Gorgonzola cheese.

  14. Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

    Directory of Open Access Journals (Sweden)

    Laras Cempaka

    2014-07-01

    Full Text Available Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour development. Variations in the microbial population dynamics during the fermentation process may induce changes in the overall process. Thus, the introduction of a specific microbial starter culture may improve the quality of the fermentation. This article discusses the effects ofthe addition of Saccharomyces cerevisae var. Chevalieri starter culture on cocoa bean fermentation. The dynamics in the yeast concentration, sugary pulp compounds and metabolic products were measured during fermentation. The alterations in the dynamic metabolite profile were significant, although only a slight difference was observed in the yeast population. A higher fermentation index was measured for the cocoa bean fermentation with yeast starter culture, 1.13 compared to 0.84. In conclusion, this method can potentially be applied to shorten the cocoa bean fermentation time.

  15. Excess of dietary montmorillonite impairs growth performance, liver function, and antioxidant capacity in starter pigs.

    Science.gov (United States)

    Zhao, H Y; Mao, X B; Yu, B; He, J; Zheng, P; Yu, J; Luo, J Q; Wang, Q Y; Chen, D W

    2017-07-01

    Montmorillonite (MMT) is widely used as a mycotoxin adsorbent in animal feeds, but its safety remains unclear. This study was conducted to investigate the safety of MMT supplementation in diets fed to starter pigs. A total of 120 32-d-old piglets (initial weight, 8.0 ± 0.9 kg) were randomly allotted into dietary treatments with graded MMT levels (0 [FS 0], 0.5% [FS 0.5], 1.0% [FS 1.0], 2.5% [FS 2.5], and 5.0% [FS 5.0]) with 6 replicate pens per treatment and 4 pigs per pen. All diets were fed for 28 d. As the MMT level increased, ADG and G:F changed in a linear and quadratic manner, while ADFI was linearly decreased ( > 0.05). Compared with FS 0, ADG, ADFI, and G:F of pigs in FS 1.0 increased ( quadratic manner ( quadratic manner ( quadratic manner ( quadratic manner ( < 0.05). Piglets in FS 1.0 showed a higher SOD activity when compared with the control ( < 0.05). These results indicate that supplementation of MMT higher than 1.0% can negatively affect liver structure and serum mineral content, and 5.0% MMT supplementation would also decrease feed intake, aggravate liver damage, and reduce the antioxidant capacity of starter pigs. Therefore, excess supplementation of MMT is not safe in starter pigs.

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

    Science.gov (United States)

    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.

  17. C-Codes: Cyclic Lowest-Density MDS Array Codes Constructed Using Starters for RAID 6

    CERN Document Server

    Li, Mingqiang

    2011-01-01

    The distance-3 cyclic lowest-density MDS array code (called the C-Code) is a good choice for RAID 6 because of its optimal storage efficiency, optimal update complexity, optimal length, and cyclic symmetry. In this paper, the underlying connections between C-Codes (or quasi-C-Codes) and starters in group theory are revealed. It is shown that each C-Code (or quasi-C-Code) of length $2n$ can be constructed using an even starter (or even multi-starter) in $(Z_{2n},+)$. It is also shown that each C-Code (or quasi-C-Code) has a twin C-Code (or quasi-C-Code). Then, four infinite families (three of which are new) of C-Codes of length $p-1$ are constructed, where $p$ is a prime. Besides the family of length $p-1$, C-Codes for some sporadic even lengths are also presented. Even so, there are still some even lengths (such as 8) for which C-Codes do not exist. To cover this limitation, two infinite families (one of which is new) of quasi-C-Codes of length $2(p-1)$ are constructed for these even lengths.

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

    Directory of Open Access Journals (Sweden)

    Aldo eCorsetti

    2012-07-01

    Full Text Available Table olives are one of the oldest fermented foods and they are considered an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid and phenolic compounds that 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 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.

  19. Secondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese

    Science.gov (United States)

    Giardini, Alberto; Soncini, Gabriella

    2014-01-01

    The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of Penicillium roqueforti starters used in the production of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites. Nine Penicillium roqueforti strains were tested. The presence of roquefortine C, PR toxin and mycophenolic acid was tested first in vitro, then on bread-like substrate and lastly in vivo in nine cheese samples produced with the same starters and ready to market. In vitro, only Penicillium out of nine produced roquefortine C, four starters showed mycophenolic acid production, while no significant amounts of PR toxin were detected. In the samples grown on bread-like substrate, Penicillium did not produce secondary metabolites, likewise with each cheese samples tested. To protect consumers’ health and safety, the presence of mycotoxins needs to be verified in food which is widely consumed, above all for products protected by the protected denomination of origin (DOP) label (i.e. a certificate guaranteeing the geographic origin of the product), such as Gorgonzola cheese.

  20. Biodegradability of plastics.

    Science.gov (United States)

    Tokiwa, Yutaka; Calabia, Buenaventurada P; Ugwu, Charles U; Aiba, Seiichi

    2009-08-26

    Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical properties (melting point, glass transition temperature, crystallinity, storage modulus etc.). In this review, microbial and enzymatic biodegradation of plastics and some factors that affect their biodegradability are discussed.

  1. Plastic value chains

    DEFF Research Database (Denmark)

    Baxter, John; Wahlstrom, Margareta; Zu Castell-Rüdenhausen, Malin

    2014-01-01

    Optimizing plastic value chains is regarded as an important measure in order to increase recycling of plastics in an efficient way. This can also lead to improved awareness of the hazardous substances contained in plastic waste, and how to avoid that these substances are recycled. As an example......, plastics from WEEE is chosen as a Nordic case study. The project aims to propose a number of improvements for this value chain together with representatives from Nordic stakeholders. Based on the experiences made, a guide for other plastic value chains shall be developed....

  2. Biodegradability of Plastics

    Directory of Open Access Journals (Sweden)

    Yutaka Tokiwa

    2009-08-01

    Full Text Available Plastic is a broad name given to different polymers with high molecular weight, which can be degraded by various processes. However, considering their abundance in the environment and their specificity in attacking plastics, biodegradation of plastics by microorganisms and enzymes seems to be the most effective process. When plastics are used as substrates for microorganisms, evaluation of their biodegradability should not only be based on their chemical structure, but also on their physical properties (melting point, glass transition temperature, crystallinity, storage modulus etc.. In this review, microbial and enzymatic biodegradation of plastics and some factors that affect their biodegradability are discussed.

  3. Journal of CHINA PLASTICS

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    Journal of CHINA PLASTICS was authorized and approved by The State Committee of Science and Technology of China and The Bureau of News Press of China, and published by The China Plastics Processing Industry Association,Beijing Technology and Business University and The Institute of Plastics Processing and Application of Light Industry, distributed worldwide. Since its birth in 1987, CHINA PLASTICS has become a leading magazine in plastics industry in China, a national Chinese core journal and journal of Chinese scientific and technological article statistics. It is covered by CA.

  4. Hydrolyzable polyureas bearing hindered urea bonds.

    Science.gov (United States)

    Ying, Hanze; Cheng, Jianjun

    2014-12-10

    Hydrolyzable polymers are widely used materials that have found numerous applications in biomedical, agricultural, plastic, and packaging industrials. They usually contain ester and other hydrolyzable bonds, such as anhydride, acetal, ketal, or imine, in their backbone structures. Here, we report the first design of hydrolyzable polyureas bearing dynamic hindered urea bonds (HUBs) that can reversibly dissociate to bulky amines and isocyanates, the latter of which can be further hydrolyzed by water, driving the equilibrium to facilitate the degradation of polyureas. Polyureas bearing 1-tert-butyl-1-ethylurea bonds that show high dynamicity (high bond dissociation rate), in the form of either linear polymers or cross-linked gels, can be completely degraded by water under mild conditions. Given the simplicity and low cost for the production of polyureas by simply mixing multifunctional bulky amines and isocyanates, the versatility of the structures, and the tunability of the degradation profiles of HUB-bearing polyureas, these materials are potentially of very broad applications.

  5. Challenges in plastics recycling

    DEFF Research Database (Denmark)

    Pivnenko, Kostyantyn; Jakobsen, L. G.; Eriksen, Marie Kampmann

    2015-01-01

    Recycling of waste plastics still remains a challenging area in the waste management sector. The current and potential goals proposed on EU or regional levels are difficult to achieve, and even to partially fullfil them the improvements in collection and sorting should be considerable. A study...... was undertaken to investigate the factors affecting quality in plastics recycling. The preliminary results showed factors primarily influencing quality of plastics recycling to be polymer cross contamination, presence of additives, non-polymer impurities, and polymer degradation. Deprivation of plastics quality......, with respect to recycling, has been shown to happen throughout the plastics value chain, but steps where improvements may happen have been preliminary identified. Example of Cr in plastic samples analysed showed potential spreading and accumulation of chemicals ending up in the waste plastics. In order...

  6. Glassy metallic plastics

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    This paper reports a class of bulk metallic glass including Ce-, LaCe-, CaLi-, Yb-, and Sr-based metallic glasses, which are regarded as glassy metallic plastics because they combine some unique properties of both plastics and metallic alloys. These glassy metallic plastics have very low glass transition temperature (Tg~25oC to 150oC) and low Young’s modulus (~20 GPa to 35 GPa). Similar to glassy plastics, these metallic plastics show excellent plastic-like deformability on macro-, micro- and even nano-scale in their supercooled liquid range and can be processed, such as elongated, compressed, bent, and imprinted at low temperatures, in hot water for instance. Under ambient conditions, they display such metallic properties as high thermal and electric conductivities and excellent mechanical properties and other unique properties. The metallic plastics have potential applications and are also a model system for studying issues in glass physics.

  7. Cross Shear Roll Bonding

    DEFF Research Database (Denmark)

    Bay, Niels; Bjerregaard, Henrik; Petersen, Søren. B;

    1994-01-01

    The present paper describes an investigation of roll bonding an AlZn alloy to mild steel. Application of cross shear roll bonding, where the two equal sized rolls run with different peripheral speed, is shown to give better bond strength than conventional roll bonding. Improvements of up to 20......-23% in bond strength are found and full bond strength is obtained at a reduction of 50% whereas 65% is required in case of conventional roll bonding. Pseudo cross shear roll bonding, where the cross shear effect is obtained by running two equal sized rolls with different speed, gives the same results....

  8. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

    Science.gov (United States)

    Gatti, Monica; Bottari, Benedetta; Lazzi, Camilla; Neviani, Erasmo; Mucchetti, Germano

    2014-02-01

    The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.

  9. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.

    Science.gov (United States)

    Guarrasi, Valeria; Sannino, Ciro; Moschetti, Marta; Bonanno, Adriana; Di Grigoli, Antonino; Settanni, Luca

    2017-07-31

    The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E

  10. Wire bonding in microelectronics

    CERN Document Server

    Harman, George G

    2010-01-01

    Wire Bonding in Microelectronics, Third Edition, has been thoroughly revised to help you meet the challenges of today's small-scale and fine-pitch microelectronics. This authoritative guide covers every aspect of designing, manufacturing, and evaluating wire bonds engineered with cutting-edge techniques. In addition to gaining a full grasp of bonding technology, you'll learn how to create reliable bonds at exceedingly high yields, test wire bonds, solve common bonding problems, implement molecular cleaning methods, and much more. Coverage includes: Ultrasonic bonding systems and technologies, including high-frequency systems Bonding wire metallurgy and characteristics, including copper wire Wire bond testing Gold-aluminum intermetallic compounds and other interface reactions Gold and nickel-based bond pad plating materials and problems Cleaning to improve bondability and reliability Mechanical problems in wire bonding High-yield, fine-pitch, specialized-looping, soft-substrate, and extreme-temperature wire bo...

  11. Study on Mechanical Properties of Concrete Using Plastic Waste as an Aggregate

    Science.gov (United States)

    Jaivignesh, B.; Sofi, A.

    2017-07-01

    Disposal of large quantity of plastic causes land, water and air pollution etc.., so a study is conducted to recycle the plastic in concrete. This work investigates about the replacement of natural aggregate with non-biodegradable plastic aggregate made up of mixed plastic waste in concrete. Several tests are conducted such as compressive strength of cube, split tensile strength of cylinder, flexural strength test of prism to identify the properties and behavior of concrete using plastic aggregate. Replacement of fine aggregate weight by 10%, 15%, 20% with Plastic fine (PF) aggregate and for each replacement of fine aggregate 15%, 20%, 25% of coarse aggregate replacement also conducted with Plastic Coarse(PC) aggregate. In literatures reported that the addition of plastic aggregate in concrete causes the reduction of strength in concrete due to poor bonding between concrete and plastic aggregate, so addition of 0.3% of steel fiber by weight of cement in concrete is done to improve the concrete strength. Totally 60 cubes, 60 cylinders and 40 prisms are casted to identify the compressive strength, split tensile strength and flexural strength respectively. Casted specimens are tested at 7 and 28 days. The identified results from concrete using plastic aggregate are compared with conventional concrete. Result shows that reduction in mechanical properties of plastic aggregate added concrete. This reduction in strength is mainly due to poor bond strength between cement and plastic aggregate.

  12. Raman and AFM study of gamma irradiated plastic bottle sheets

    Science.gov (United States)

    Ali, Yasir; Kumar, Vijay; Sonkawade, R. G.; Dhaliwal, A. S.

    2013-02-01

    In this investigation, the effects of gamma irradiation on the structural properties of plastic bottle sheet are studied. The Plastic sheets were exposed with 1.25MeV 60Co gamma rays source at various dose levels within the range from 0-670 kGy. The induced modifications were followed by micro-Raman and atomic force microscopy (AFM). The Raman spectrum shows the decrease in Raman intensity and formation of unsaturated bonds with an increase in the gamma dose. AFM image displays rough surface morphology after irradiation. The detailed Raman analysis of plastic bottle sheets is presented here, and the results are correlated with the AFM observations.

  13. Plastic Pollution from Ships

    OpenAIRE

    Čulin, Jelena; Bielić, Toni

    2016-01-01

    The environmental impact of shipping on marine environment includes discharge of garbage. Plastic litter is of particular concern due to abundance, resistance to degradation and detrimental effect on marine biota. According to recently published studies, a further research is required to assess human health risk. Monitoring data indicate that despite banning plastic disposal at sea, shipping is still a source of plastic pollution. Some of the measures to combat the problem are discussed.

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

    Science.gov (United States)

    Kim, Young Joo; Park, Sung Yong; Lee, Hong Cheol; Yoo, Seung Seok; Oh, Se Jong; Kim, Hyeong Sang; Chin, Koo Bok

    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.

  15. Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

    Directory of Open Access Journals (Sweden)

    Irena Barukčić

    2017-01-01

    Full Text Available The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

  16. Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2012-12-01

    Full Text Available The effect of inulin addition and starters (Kefir grains or commercial starter culture on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

  17. Handbook of Plastic Welding

    DEFF Research Database (Denmark)

    Islam, Aminul

    The purpose of this document is to summarize the information about the laser welding of plastic. Laser welding is a matured process nevertheless laser welding of micro dimensional plastic parts is still a big challenge. This report collects the latest information about the laser welding of plasti...... as a knowledge handbook for laser welding of plastic components. This document should provide the information for all aspects of plastic laser welding and help the design engineers to take all critical issues into consideration from the very beginning of the design phase....

  18. Plastics and health risks.

    Science.gov (United States)

    Halden, Rolf U

    2010-01-01

    By 2010, the worldwide annual production of plastics will surpass 300 million tons. Plastics are indispensable materials in modern society, and many products manufactured from plastics are a boon to public health (e.g., disposable syringes, intravenous bags). However, plastics also pose health risks. Of principal concern are endocrine-disrupting properties, as triggered for example by bisphenol A and di-(2-ethylhexyl) phthalate (DEHP). Opinions on the safety of plastics vary widely, and despite more than five decades of research, scientific consensus on product safety is still elusive. This literature review summarizes information from more than 120 peer-reviewed publications on health effects of plastics and plasticizers in lab animals and humans. It examines problematic exposures of susceptible populations and also briefly summarizes adverse environmental impacts from plastic pollution. Ongoing efforts to steer human society toward resource conservation and sustainable consumption are discussed, including the concept of the 5 Rs--i.e., reduce, reuse, recycle, rethink, restrain--for minimizing pre- and postnatal exposures to potentially harmful components of plastics.

  19. Synaptic Plasticity and Nociception

    Institute of Scientific and Technical Information of China (English)

    ChenJianguo

    2004-01-01

    Synaptic plasticity is one of the fields that progresses rapidly and has a lot of success in neuroscience. The two major types of synaptie plasticity: long-term potentiation ( LTP and long-term depression (LTD are thought to be the cellular mochanisms of learning and memory. Recently, accumulating evidence suggests that, besides serving as a cellular model for learning and memory, the synaptic plasticity involves in other physiological or pathophysiological processes, such as the perception of pain and the regulation of cardiovascular system. This minireview will focus on the relationship between synaptic plasticity and nociception.

  20. Effects of starter diet supplementation with arginine on broiler production performance and on small intestine morphometry

    Directory of Open Access Journals (Sweden)

    Alice E. Murakami

    2012-03-01

    Full Text Available The effects of starter diet (days 1 to 21 supplemented with arginine (Arg on the production performance and duodenum and jejunum mucosa morphometry of broilers were studied. Male Cobb broiler chickens (990 were randomly assigned to one of five treatments in a complete random design. Measurements of 33 chicks per treatment were made in six repetitions. The treatments consisted of a basal diet with 1.390% digestible Arg (no supplementation and four dietary levels (1.490%, 1.590%, 1.690%, and 1.790%, providing a relationship with lysine of 1.103; 1.183; 1.262; 1.341 and 1.421%, respectively. From the age of 22 days on, all birds received conventional grower diet. The data were submitted to regression analysis by polynomial decomposition of the degrees of freedom in relation to the levels of Arg. The Arg supplementation increased (P0.05 in the growth phase (days 22 to 42 in the absence of the Arg supplementation. The supplementation of Arg over of NRC recommendation during the starter phase may be necessary for the expression of the maximal weight gain potential in birds. No effect (P<0.05 of Arg dietary supplementation was observed either on small intestine weight and length at any age. However, the duodenum villus:crypt ratio increased and the crypt depth decreased in the first week in response to increasing dietary Arg. It is concluded that broiler Arg dietary supplementation in the starter diet improved production performance and small intestine morphometry, especially in the first week.

  1. Appropriate starter culture technologies for small-scale fermentation in developing countries.

    Science.gov (United States)

    Holzapfel, W H

    2002-05-25

    Modern food biotechnology has moved a long way since ancient times of empirical food fermentations. Preservation and safeguarding of food are, however, still major objectives of fermentation. In addition, other aspects, such as wholesomeness, acceptability and overall quality, have become increasingly important and valued features to consumers even in developing countries where old traditions and cultural particularities in food fermentations are generally well maintained. Due to limitations in infrastructure and existing low technologies, rural areas in most developing countries have not been able to keep abreast of global developments toward industrialisation. At the same time, fermented foods play a major role in the diet of numerous regions in Africa and Asia. In many traditional approaches, the advantages of some form of inoculation of a new batch, e.g. by back-slopping or the repeated use of the same container (e.g. a calabash) is appreciated and generally practised. Still, the benefits of small-scale starter culture application as a means of improved hygiene, safety and quality control, in support of HACCP approaches, are not yet realised in small-scale fermentation operations. Approaches and considerations for the selection of pure cultures for small-scale, low-tech applications may differ in some respects from the large-scale industrial approaches practised since 100 years. Selection criteria should take account of the substrate, technical properties of the strain, food safety requirements and quality expectations. Lack of experience in the application of starter cultures in small-scale operations and under rural conditions presents a major obstacle but also an exciting challenge to food microbiologist and technologist. Culture preservation, maintenance and distribution demand special logistic and economic considerations. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures

  2. Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

    Directory of Open Access Journals (Sweden)

    Blaženka Kos

    2011-12-01

    Full Text Available Bacteriocins produced by probiotic strains effectively contribute to colonization ability of probiotic strains and facilitate their establishment in the competitive gut environment and also protect the gut from gastrointestinal pathogens. Moreover, bacteriocins have received considerable attention due to their potential application as biopreservatives, especially in dairy industry. Hence, the objective of this research was to investigate antimicrobial activity of probiotic strains Lactobacillus helveticus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3, with special focus on their bacteriocinogenic activity directed towards representatives of the same or related bacterial species, and towards distant microorganisms including potential food contaminants or causative agents of gut infections. In order to induce bacteriocin production, probiotic cells were cocultivated with Lactococcus lactis subsp. lactis LMG 9450, one of the most important starter cultures in cheese production. The presence of bacteriocin coding genes was investigated by PCR amplification with sequence-specific primers for helveticin and was confirmed for probiotic strain L. helveticus M92. All examined probiotic strains have shown bacteriocinogenic activity against Staphylococcus aureus 3048, Staphylococcus aureus K-144, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1, Bacillus subtilis ATCC 6633, Bacillus cereus TM2, which is an important functional treat of probiotic strains significant in competitive exclusion mechanism which provides selective advantage of probiotic strains against undesirable microorganisms in gastrointestinal tract of the host. According to obtained results, living cells of starter culture Lc. lactis subsp. lactis LMG 9450 induced bacteriocin production by examined probiotic strains but starter culture itself was not sensitive to bacteriocin activity.

  3. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.

    Science.gov (United States)

    Simova, Emilina; Ivanov, Galin; Simov, Zhelyazko

    2008-10-01

    Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg(-1) of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 degrees C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 x 10(10) and 4.6 x 10(10) CFU ml(-1), which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 +/- 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 +/- 0.4 and 7.3 +/- 0.5 g l(-1). The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

  4. Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

    Directory of Open Access Journals (Sweden)

    Nataša Hulak

    2016-11-01

    Full Text Available Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter cultures. Consequently, the specific flavour and texture of the Istrian cheese is owed to metabolic processes of indigenous microflora of which Lactobacillus species play pivotal role. Characterisation and selection of indigenous lactobacilli may result in the potential use of selected strains as starter, bioprotective or even probiotic cultures. This study focuses on potential use of Lactobacillus plantarum and Lactobacillus casei isolated from traditional Istrian cheese as starter cultures, by using methods that determine their proteolytic, lipolytic, antimicrobial and haemolytic potential, as well as their ability of acidification, autoaggregation and survival in simulated gastrointestinal conditions. Our results indicated that from 12 representative strains most revealed a low or moderate proteolytic activity as well as absence of lipolytic and haemolytic activities. From 12 strains, 5 of them showed a medium to strong acidification ability and lowered the pH of milk below 5.00 after 24 hours of incubation. Furthermore, almost all isolates exhibited antimicrobial activity against Serratia marcescens, and lowest number of isolates showed antimicrobial activity against Staphylococcus aureus and Listeria innocua. The studied Lactobacillus strains revealed high survival rate in a simulated oral cavity and duodenum conditions, while the survival ability in a simulated gastric conditions was much lower. Ability to aggregate was low for all tested strains, after 3 hours and after 5 hours of incubation.

  5. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits.

    Science.gov (United States)

    Settanni, Luca; Moschetti, Giancarlo

    2010-09-01

    Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future directions of research are summarised.

  6. Side-band injection of acidified cattle slurry as starter P-fertilization for maize seedlings

    DEFF Research Database (Denmark)

    Petersen, Jens; Lemming, Camilla; Rubæk, Gitte Holton

    Accumulation of phosphorus (P) in agricultural soils has caused increasing environmental concerns. Maize cropped for fodder implies return of animal manures rich in nutrients. In addition, starter fertilization with mineral P is used in cold conditions for maize cropping. It was hypothesized...... that the use of the additional mineral P could be excluded by increased availability of the P applied by animal manures. In a growth chamber experiment we investigated the effect of acidified slurry on the growth and nutrient uptake in maize seedlings. In special designed pot the slurries and mineral reference...

  7. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

    OpenAIRE

    Biljana Radeljević; Nataša Mikulec; Neven Antunac; Zvonimir Prpić; Mirjana Maletić; Jasmina Havranek

    2013-01-01

    The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd) in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day) we...

  8. Growth performance of calves fed microbially enhanced soy protein in pelleted starters.

    Science.gov (United States)

    Senevirathne, N D; Anderson, J L; Gibbons, W R; Clapper, J A

    2017-01-01

    Our objective was to determine effects of feeding calves pelleted starters with microbially enhanced (fungi-treated) soy protein (MSP) in replacement of soybean meal (SBM) with different milk replacers (MR). Thirty-six Holstein calves (2 d old; 24 females, 12 males) in individual hutches were used in a 12-wk randomized complete block design study. Treatments were (1) MSP pellets with MR formulated for accelerated growth (28% crude protein, 18% fat; MSPA), (2) SBM pellets with MR formulated for accelerated growth (SBMA), and (3) MSP pellets with conventional MR (20% crude protein, 20% fat; MSPC). Pellets were similar except for 23% MSP or 23% SBM (dry matter basis). Pellets and water were fed ad libitum throughout the study. Feeding rates of MR on a dry matter basis were 0.37kg twice daily during wk 1, 0.45kg twice daily during wk 2 to 5, and 0.45kg once daily during wk 6. Intakes were recorded daily. Body weights, frame size measurements, and jugular blood samples were collected 2 d every 2 wk at 3 h after the morning feeding. Fecal grab samples were collected 5 times per d for 3 d during wk 12 and then composited by calf for analysis of apparent total-tract digestibility of nutrients using acid detergent insoluble ash as an internal marker. Total and starter pellet dry matter intake were greatest for calves fed SBMA and least for MSPC. Calves had similar average daily gain among treatments, but there was a treatment by week interaction and during the last few weeks of the study calves on MSPC had less body weight compared with MSPA or SBMA. Gain-to-feed ratio was similar among treatments; however, there was a treatment by week interaction. Serum glucose was similar among treatments. Plasma urea nitrogen was greatest for calves fed MSPA and least for MSPC. Plasma concentrations of IGF-1 were greatest for calves fed SBMA. Plasma concentrations of triglycerides were greatest for calves fed MSPC. Plasma concentrations of β-hydroxybutyrate had a treatment by time

  9. Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

    DEFF Research Database (Denmark)

    Glover, R.L.K.; Sawadogo-Lingani, H.; Diawara, B.

    2009-01-01

    Objective:  The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter cultures in the production of dolo (a type of sorghum beer) of comparable consistency and organoleptic quality to the commercial product......H, lactic acid bacteria and yeast growth were determined at the beginning and end of fermentation. Products were subjected to sensory evaluation for taste, aroma and mouth feel and results analyzed using the Students (t) test. Dolo produced from starter combinations of one strain of L. fermentum and both S....... cerevisiae strains had taste and aroma that did not differ significantly from the commercial product, while single isolate combinations gave better mouth feel. The present study was carried out to evaluate the potential of representative strains ofpredominant lactic acid bacteria and yeast as starter...

  10. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, X.W.; Yan, Z.; Han, B.Z.; Zwietering, M.H.; Samson, R.A.; Boekhout, T.; Nout, M.J.R.

    2012-01-01

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen- Daqu, a starter for light-flavour liquor, using combined culture-dependent and

  11. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, X.; Zheng, Y.; Han, B.; Zwietering, M.H.; Samson, R.A.; Boekhout, T.; Nout, M.J.R.

    2012-01-01

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and culture

  12. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, X.W.; Yan, Z.; Han, B.Z.; Zwietering, M.H.; Samson, R.A.; Boekhout, T.; Nout, M.J.R.

    2012-01-01

    Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen- Daqu, a starter for light-flavour liquor, using combined culture-dependent and cultur

  13. Halos of Plastic

    Institute of Scientific and Technical Information of China (English)

    Maya Reid

    2012-01-01

    The halos that span South Africa's coastline are anything but angelic. Fanning out around four major urban centers-Cape Town, Port Elizabeth, East London and Durban-they are made up of innumerable bits and pieces of plastic. As a form of pollution, their shelflife is unfathomable. Plastic is essentially chemically inactive. It's designed to never break down.

  14. Biodegradation of plastics.

    Science.gov (United States)

    Shimao, M

    2001-06-01

    Widespread studies on the biodegradation of plastics have been carried out in order to overcome the environmental problems associated with synthetic plastic waste. Recent work has included studies of the distribution of synthetic polymer-degrading microorganisms in the environment, the isolation of new microorganisms for biodegradation, the discovery of new degradation enzymes, and the cloning of genes for synthetic polymer-degrading enzymes.

  15. Performance and plasma metabolites of dairy calves fed starter containing sodium butyrate, calcium propionate or sodium monensin.

    Science.gov (United States)

    Ferreira, L S; Bittar, C M M

    2011-02-01

    This study was conducted to examine the influence of supplementation of sodium butyrate, sodium monensin or calcium propionate in a starter diet on the performance and selected plasma metabolites (plasma glucose, non-esterified fatty acids and β-hydroxybutyrate) of Holstein calves during pre- and post-weaning periods. Twenty-four newborn Holstein calves were housed in individual hutches until 10 weeks of life, receiving water free choice, and fed four liters of milk daily. Calves were blocked according to weight and date of birth, and allocated to one of the following treatments, according to the additive in the starter: (i) sodium butyrate (150 g/kg); (ii) sodium monensin (30 mg/kg); and (iii) calcium propionate (150 g/kg). During 10 weeks, calves received starter ad libitum, while coast cross hay (Cynodon dactylon (L.) pers.) was offered after weaning, which occurred at the 8th week of age. Weekly, calves were weighted and evaluated for body measurements. Blood samples were taken weekly after the fourth week of age, 2 hours after the morning feeding, for determination of plasma metabolites. No differences were observed among treatments for starter or hay intake, BW and daily gain of the animals. Mean concentrations of selected plasma metabolites were similar in calves fed a starter supplemented with sodium butyrate, sodium monensin and calcium propionate. There was significant reduction in the concentrations of plasma glucose as calves aged. The inclusion of sodium butyrate, calcium propionate or sodium monensin as additives in starter feeds resulted in equal animal performance, before and after weaning, suggesting that sodium monensin may be replaced by organic acid salts.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  18. Short communication: Effect of calf starter on rumen pH of Holstein dairy calves at weaning.

    Science.gov (United States)

    Laarman, A H; Oba, M

    2011-11-01

    The objective of this study was to evaluate the effect of feeding calf starter on rumen pH of dairy calves during weaning transition. Twenty Holstein bull calves were paired into 10 blocks by starting date of the study and body weight, and fed either milk replacer and hay (MR) or MR, 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 MR+S treatment were also fed a calf starter ad libitum to maintain similar energy intake between calves within blocks, and MR calves were fed additional milk replacer that was equivalent to energy from calf starter intake. When MR+S calves consumed a calf starter at 680 g/d for 3 consecutive d, rumen pH of a MR+S calf and his MR counterpart was measured continuously for 3 d using a small ruminant rumen pH measurement system. Treatment did not affect minimum pH, mean pH, maximum pH, standard deviation of mean pH, and duration or area under pH 5.8, indicating that calf starter consumption did not appear to affect rumen pH. However, hay intake was negatively correlated to area under pH 5.8, with a breakpoint at 0.080 kg/d intake, suggesting hay intake might play an important role in mitigating ruminal acidosis in dairy calves during weaning transition.

  19. DESIGNERS’ KNOWLEDGE IN PLASTICS

    DEFF Research Database (Denmark)

    Eriksen, Kaare

    2013-01-01

    The Industrial designers’ knowledge in plastics materials and manufacturing principles of polymer products is very important for the innovative strength of the industry, according to a group of Danish plastics manufacturers, design students and practicing industrial designers. These three groups...... answered the first Danish national survey, PD13[1], investigating the importance of industrial designers’ knowledge in plastics and the collaboration between designers and the polymer industry. The plastics industry and the industrial designers collaborate well, but both groups frequently experience...... that the designers’ lack of knowledge concerning polymer materials and manufacturing methods can be problematic or annoying, and design students from most Danish design universities express the need for more contact with the industry and more competencies and tools to handle even simple topics when designing plastic...

  20. Consciousness and neural plasticity

    DEFF Research Database (Denmark)

    In contemporary consciousness studies the phenomenon of neural plasticity has received little attention despite the fact that neural plasticity is of still increased interest in neuroscience. We will, however, argue that neural plasticity could be of great importance to consciousness studies....... If consciousness is related to neural processes it seems, at least prima facie, that the ability of the neural structures to change should be reflected in a theory of this relationship "Neural plasticity" refers to the fact that the brain can change due to its own activity. The brain is not static but rather...... the relation between consciousness and brain functions. If consciousness is connected to specific brain structures (as a function or in identity) what happens to consciousness when those specific underlying structures change? It is therefore possible that the understanding and theories of neural plasticity can...

  1. Laser Surface Preparation and Bonding of Aerospace Structural Composites

    Science.gov (United States)

    Belcher, M. A.; Wohl, C. J.; Hopkins, J. W.; Connell, J. W.

    2010-01-01

    Adhesive bonds are critical to the integrity of built-up structures. Disbonds can often be detected but the strength of adhesion between surfaces in contact is not obtainable without destructive testing. Typically the number one problem in a bonded structure is surface contamination, and by extension, surface preparation. Standard surface preparation techniques, including grit blasting, manual abrasion, and peel ply, are not ideal because of variations in their application. Etching of carbon fiber reinforced plastic (CFRP) panels using a neodymium-doped yttrium aluminum garnet (Nd:YAG) laser appears to be a highly precise and promising way to both clean a composite surface prior to bonding and provide a bond-promoting patterned surface akin to peel ply without the inherent drawbacks from the same (i.e., debris and curvature). CFRP surfaces prepared using laser patterns conducive to adhesive bonding were compared to typical prebonding surface treatments through optical microscopy, contact angle goniometry, and post-bonding mechanical testing.

  2. Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production.

    Science.gov (United States)

    Katechaki, Eleftheria; Panas, Panayiotis; Kourkoutas, Yiannis; Koliopoulos, Dionisis; Koutinas, Athanasios A

    2009-07-01

    In an attempt to seek for suitable dried cultures, thermally-dried kefir was employed as starter in hard-type cheese production and tested in cheeses ripened at 5, 18 and 22 degrees C. Both free and immobilised on casein kefir cells were used and compared to cheese made without starter culture. Cheese products made with free cells of kefir culture were characterized by longer preservation time, improved aroma, taste, texture characteristics and increased degree of openness. Volatile profiles obtained by GC/MS analysis revealed a 216% increase in total concentration of esters, organic acids, alcohols and carbonyl compounds between cheeses prepared with and without kefir culture.

  3. Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring (“ogiri egusi”

    Directory of Open Access Journals (Sweden)

    Peter-Ikechukwu, A. I.

    2013-01-01

    Full Text Available Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacterium in the production of ‘ogiri egusi’ was therefore undertaken with the view to improve the fermentation process and quality of product. Methodology and Results: Cowpea granules in association with Bacillus subtilis cells were developed as starter cultures for the fermentation. Results obtained showed that the starter cultures resulted in an increase in the aminonitrogen from 1.67±0.02 to 19.96±0.05 mg N/100 g dry matter in 48 h while the broth cultures increased the aminonitrogen from 1.63±0.03 to 16.54±0.05 mg N/100 g dry matter in 72 h. There was also a corresponding increase in the protease activity of the fermentation conducted with the starter cultures from 2.69±0.03 to 54.98±0.04 mg N/min in 48 h. The broth cultures produced an increase from 2.65±0.02 to 47.61±0.06 mg N/min in 72 h. Changes in these parameters for the natural process were gradual and reached their peaks at 120 h with values of 9.89±0.13 mg N/100g dry matter and 31.92±0.03 mg N/min respectively. Peroxide values for the fermentation processes increased throughout the period; however the starter cultures produced the lowest value (10.20±0.10 meq/kg showing that rancidity may not occur in the product fermented by the starter culture. Conclusion, significance and impact of study: The starter cultures significantly reduced fermentation time from 96 – 120 h in the natural process to 48 h. Thus use of starter cultures optimized the process of fermentation and will eliminate chances of contamination of product with pathogens and spoilage organisms. This ultimately will improve product quality.

  4. Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

    Science.gov (United States)

    Frantzen, Cyril A.; Kot, Witold; Pedersen, Thomas B.; Ardö, Ylva M.; Broadbent, Jeff R.; Neve, Horst; Hansen, Lars H.; Dal Bello, Fabio; Østlie, Hilde M.; Kleppen, Hans P.; Vogensen, Finn K.; Holo, Helge

    2017-01-01

    Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA sequencing methods. Bacterial counts for starter cultures cultivated on two different media, MRS and MPCA, revealed large differences in the relative abundance of leuconostocs. Most of the leuconostocs in two of the starter cultures were unable to grow on MRS, emphasizing the limitations of culture-based methods and the importance of careful media selection or use of culture independent methods. Pan-genomic analysis of 59 Leuconostoc genomes enabled differentiation into twelve robust lineages. The genomic analyses show that the dairy-associated leuconostocs are highly adapted to their environment, characterized by the acquisition of genotype traits, such as the ability to metabolize citrate. In particular, Leuconostoc mesenteroides subsp. cremoris display telltale signs of a degenerative evolution, likely resulting from a long period of growth in milk in association with lactococci. Great differences in the metabolic potential between Leuconostoc species and subspecies were revealed. Using targeted amplicon sequencing, the composition of the Leuconostoc population in the five commercial starter cultures was shown to be significantly different. Three of the cultures were dominated by Ln. mesenteroides subspecies cremoris. Leuconostoc pseudomesenteroides dominated in two of

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

    Science.gov (United States)

    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

  6. Influence of uncoated and coated plastic waste coarse aggregates to concrete compressive strength

    Directory of Open Access Journals (Sweden)

    Purnomo Heru

    2017-01-01

    Full Text Available The use of plastic waste as coarse aggregates in concrete is part of efforts to reduce environmental pollution. In one hand the use of plastic as aggregates can provide lighter weight of the concrete than concrete using natural aggregates, but on the other hand bond between plastic coarse aggregates and hard matrix give low concrete compressive strength. Improvement of the bond between plastic coarse aggregate and hard matrix through a sand coating to plastic coarse aggregate whole surface is studied. Sand used to coat the plastic aggregates are Merapi volcanic sand which are taken in Magelang. Three mixtures of polypropylene (PP coarse plastic aggregates, Cimangkok river sand as fine aggregates, water and Portland Cement Composite with a water-cement ratio of 0.28, 0.3 and 0.35 are conducted. Compression test are performed on concrete cylindrical specimens with a diameter of 10 cm and a height of 20 cm. The results in general show that concrete specimens using plastic aggregates coated with sand have higher compressive strength compared to those of concrete specimens using plastic aggregates without sand coating. The bond improvement is indirectly indicated by the betterment of concrete compressive strength.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    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.

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

    Science.gov (United States)

    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 ( 0.05) 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, inclusion of 15% CS in starter diets improves the performance of dairy calves.

  9. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

    Directory of Open Access Journals (Sweden)

    Igor Magalhães da Veiga Moreira

    2017-05-01

    Full Text Available Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  10. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.

    Science.gov (United States)

    Magalhães da Veiga Moreira, Igor; de Figueiredo Vilela, Leonardo; da Cruz Pedroso Miguel, Maria Gabriela; Santos, Cledir; Lima, Nelson; Freitas Schwan, Rosane

    2017-05-09

    Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.

  11. Viability and Acidification by Promising Yeasts Intended as Potential Starter Cultures for Rice-based Beverages

    Directory of Open Access Journals (Sweden)

    Antonio Bevilacqua

    2015-08-01

    Full Text Available Over the last years, some innovative cereal-based beverages were designed using beneficial lactic acid bacteria; however, few data are available on the potential role of yeasts. The main topic of this research was to investigate the suitability of four promising yeast strains (Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis, Saccharomyces pastorianus and Kazachstania exigua as potential starter cultures for rice-based beverages. This aim was achieved through some intermediate scientific aims, i.e., by assessing cell viability and acidification in different cereal substrates (malt extract, soft wheat, rice and kamut flours; thereafter by studying acidification and persistence in an organic rice drink during a prolonged storage at 25 and 4°C. Rice flour provided appropriate growth for all the strains. K. exigua and S. pastorianus experienced a relatively fast acidification within 24 h. After 40 d the yeasts showed similar cell counts (ca. 7 log cfu/mL and acidification (experienced a relatively fast acidification within 24 h. After 40 d the yeasts showed similar cell counts (ca. 7 log cfu/mL and acidification (ΔpH of ca. 2.7 at 25°C and ca. 1.2-1.4 at 4°C in the organic rice drink. The evaluation of viability and acidification by promising candidates should be a simple procedure to screen yeast strains for potential use as starter cultures to design new rice-fermented functional beverages.

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

    Directory of Open Access Journals (Sweden)

    Carla L Gerez

    2015-06-01

    Full Text Available 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.

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

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; 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 (pfermented 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.

  14. Starter culture development for improving safety and quality of Domiati cheese.

    Science.gov (United States)

    Ayad, Eman H E

    2009-08-01

    Eleven lactococci strains (sp. lactis and cremoris) were collected according to specific or selected characteristics for development of defined strain starter (DSS) to improve safety and nutritional quality of traditional and low salt Domiati cheese. Thirteen DSS; nisin-producing system or/and folate-producing strains were prepared. The behaviour of the strains in DSS was studied in milk and in two series of Domiati cheese; the first one made with 5% NaCl and salt tolerant strains, the second made with 3% NaCl and the control cheeses were made without starters. The population dynamics of strains and sensory evaluation of cheese corroborated the results in milk. All strains can grow well together and appeared to produce pleasant flavours, normal (typical) body and texture Domiati cheese. There was no apparent difference in cheese composition between cheeses in each series; the levels were within margins for composition of Domiati cheese. The levels of nisin (IU g(-1)) ranged from 204 to 324 IU g(-1) in 3-months' cheeses. Folate concentration increased in cheeses made with DSS cultures than control and the level ranged from 5.5 to 11.1 microg 100 g(-1) in cheeses after 3 months. All results revealed that selected DSS can be used for improving Domiati cheese.

  15. Rapid detection of bacteriophages in starter culture using water-in-oil-in-water emulsion microdroplets.

    Science.gov (United States)

    Wang, Min S; Nitin, Nitin

    2014-10-01

    Bacteriophage contamination of starter culture and raw material poses a major problem in the fermentation industry. In this study, a rapid detection of lytic phage contamination in starter culture using water-in-oil-in-water (W/O/W) emulsion microdroplets was described. A model bacteria with varying concentrations of lytic phages were encapsulated in W/O/W emulsion microdroplets using a simple needle-in-tube setup. The detection of lytic phage contamination was accomplished in 1 h using the propidium iodide labeling of the phage-infected bacteria inside the W/O/W emulsion microdroplets. Using this approach, a detection limit of 10(2) PFU/mL of phages was achieved quantitatively, while 10(4) PFU/mL of phages could be detected qualitatively based on visual comparison of the fluorescence images. Given the simplicity and sensitivity of this approach, it is anticipated that this method can be adapted to any strains of bacteria and lytic phages that are commonly used for fermentation, and has potential for a rapid detection of lytic phage contamination in the fermentation industry.

  16. Survival of Brucella abortus in milk fermented with a yoghurt starter culture.

    Science.gov (United States)

    Zúñiga Estrada, Armida; Mota de la Garza, Lydia; Sánchez Mendoza, Miroslava; Santos López, Eva María; Filardo Kerstupp, Santiago; López Merino, Ahidé

    2005-01-01

    In countries such as Mexico, brucellosis is still an important public health problem due to the consumption of non-pasteurized milk and dairy products, contaminated with Brucella spp. The aim of this study was to look into the survival of Brucella abortus during fermentation of milk with a yoghurt starter culture and storage at refrigeration temperature. Sterile skim milk was inoculated with B. abortus at two concentrations, 10(5) and 10(8) CFU/ml simultaneously with a yoghurt starter culture of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subspecie bulgaricus). Inoculated flasks were incubated at 42 degrees C, followed by refrigeration at 4 degrees C. Samples were taken during fermentation and during storage and viable count of B. abortus and lactic acid bacteria and pH were determined. Results showed that after 10 days of storage at 4 degrees C, B. abortus was recovered in fermented milk at a level of 10(5) CFU/ml, despite the low pH below 4.0. Therefore B. abortus is able to survive in fermented milk. This finding may imply that non-pasteurized fermented milk contaminated with Brucella abortus could be a means of transmission of these bacteria.

  17. Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

    Directory of Open Access Journals (Sweden)

    Domenico Cerri

    2011-04-01

    Full Text Available The aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB present in milk and Caciotta della Garfagnana, a cheese produced either with raw or thermised cow’s milk in small dairies and family plants of Garfagnana (Tuscany, to obtain LAB strains with attributes suitable to be employed as starter cultures in this type of cheese, particularly when thermised milk is used to control spoilage microflora. Samples of raw milk, curd and cheese were collected from three representative farmers of the production area and used to isolate autochthonous LAB. Phenotypic and genotypic (species-specific PCR assay identification of isolated LAB was done. Twenty-eight strains of LAB isolated from milk, curd and cheese were screened for acidifying and proteolytic activities. LAB strains with the better attributes were used as mesophilic starter cultures in technological trials: experimental cheeses manufactured with the addition of autochthonous LAB and control cheeses were compared for LAB and pH evolution. Experimental cheeses presented a significant increase in the mesophilic lactic acid microflora up to 14 days of ripening and significantly lower pH values up to seven days of ripening. The use of wild selected mesophilic lactic acid bacteria, together with thermisation of milk, for the Caciotta della Garfagnana looks very promising and could help to both standardise the production and improve quality and traditional characteristics of this type of cheese.

  18. Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

    Directory of Open Access Journals (Sweden)

    Barbara Turchi

    2011-05-01

    Full Text Available he aim of this study was to isolate, identify and select, with respect to acidification and proteolytic activities, the autochthonous mesophilic lactic acid bacteria (LAB present in milk and Caciotta della Garfagnana, a cheese produced either with raw or thermised cow’s milk in small dairies and family plants of Garfagnana (Tuscany, to obtain LAB strains with attributes suitable to be employed as starter cultures in this type of cheese, particularly when thermised milk is used to control spoilage microflora. Samples of raw milk, curd and cheese were collected from three representative farmers of the production area and used to isolate autochthonous LAB. Phenotypic and genotypic (species-specific PCR assay identification of isolated LAB was done. Twenty-eight strains of LAB isolated from milk, curd and cheese were screened for acidifying and proteolytic activities. LAB strains with the better attributes were used as mesophilic starter cultures in technological trials: experimental cheeses manufactured with the addition of autochthonous LAB and control cheeses were compared for LAB and pH evolution. Experimental cheeses presented a significant increase in the mesophilic lactic acid microflora up to 14 days of ripening and significantly lower pH values up to seven days of ripening. The use of wild selected mesophilic lactic acid bacteria, together with thermisation of milk, for the Caciotta della Garfagnana looks very promising and could help to both standardise the production and improve quality and traditional characteristics of this type of cheese.

  19. Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread

    Directory of Open Access Journals (Sweden)

    Muhammad Saeed

    2016-08-01

    Full Text Available Sourdoughs were prepared with Saccharomyces cerevisiae (T0 and indigenously isolated starter cultures i.e Lactobacillus brevis (T1, Lactobacillus fermentum (T2 and Lactobacillus plantarum (T3. Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA, loaf volume, microbial characteristics (total plate count and fungal count and sensory profile (internal and external in triplicate. The breads prepared from Saccharomyces cerevisiae (T0 exhibited the highest pH with the lowest TTA while T1 showed the lowest pH with the highest TTA. The T0 breads got the highest values for loaf volume followed by T1. The breads produced with the addition of hetero-fermentative starter cultures (T1 and T2 showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with T1 ranked the best for color (crust and crumb, taste, aroma, texture and overall acceptability by the panelists. 

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  2. Research on Switched Reluctance Motor for Automobile Starter/Generator System

    Institute of Scientific and Technical Information of China (English)

    QUAN Li; LIU Qiang; ZHAO De-an; LIU Di-ji

    2006-01-01

    A self-designed and developed 12/10 switched reluctance motor(SRM)is chosen as the object of study and a prototype of 2.5 kW switched reluctance starter/generator with fly-wheel is designed based on the requirements of the selected engine (Changan Aotooc three-cylinder engine wagon) for the starter, generator and drive. The 36 V/42 V DC source system is applied to establishing the simulation-analyzing model of the motor. A finite-element (FE) analysis of its two-dimensional electromagnetic field is conducted to obtain the exact model of the motor. Systematic simulation is carried out combining with its power conversion circuit and control element. Meanwhile the starting process and performance of the system are studied and analyzed with special efforts. Satisfactory result is derived from the testing of the prototype:theoretical analysis is basically matched with the tested data, which proves the rationality and feasibility of the design procedures, systematic modeling and control strategies. Therefore, the new 12/10-structure scheme is put forward based on the development and analysis of various SRM and it meets the requirements of the researched motor in terms of the structural parameters.

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

    Directory of Open Access Journals (Sweden)

    Francisco Noé eArroyo López

    2012-04-01

    Full Text Available 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 favourable 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 (Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens, 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.

  4. The relative effect of milk base, starter, and process on yogurt texture: a review.

    Science.gov (United States)

    Sodini, Isabelle; Remeuf, Florent; Haddad, Samia; Corrieu, Georges

    2004-01-01

    Yogurt is a milk curd produced all over the world, obtained by a lactic fermentation of a milk base enriched with milk proteins, and sometimes sugars and thickeners. One of the most important sensorial attributes for yogurt is texture, which could be assessed by sensory or instrumental analysis. A lot of work has been published in studying the contribution of milk base, starter, and process on yogurt texture in order to develop new textures, or simply to reduce fat content, or the level of addition of protein and thickener in milk. However, these studies are limited to only a few factors. The topic of this review was to synthesize the data of literature, with the aim of extracting and classifying factors on the basis of their influence on yogurt texture. Three factors, milk base heating, starter, and yogurt shearing after fermentation, respectively, play a key role in the elaboration of texture. The control of these three parameters allows the improvement of the textural attributes of yogurts by 2 to 15 times.

  5. Performance, rumen development, and carcass traits of male calves fed starter concentrate with crude glycerin

    Directory of Open Access Journals (Sweden)

    Raylon Pereira Maciel

    2016-06-01

    Full Text Available ABSTRACT The objective of this study was to assess the effects of including crude glycerin in the diet on intake, performance, rumen development, and carcass traits of dairy crossbred veal calves fed starter concentrate containing 0, 80, 160, and 240 g kg−1 crude glycerin. Twenty-eight calves with an average weight of 38.03±6.7 kg and five days of age were distributed in a completely randomized design with four treatments with seven replications. Calves were individually housed in covered stalls equipped with feeders and drinkers for 56 days. The calf response to inclusion of crude glycerin in the concentrate changed over the weeks and the inclusion level of 240 g kg−1 resulted in greater dry matter intake and average daily gain. There was no effect on the final weight and total weight gain of the animals, with mean values of 73.60 and 35.16 kg, respectively. The weight of the rumen-reticulum adjusted for body weight, empty body weight, and total stomach weight increased linearly with the inclusion of crude glycerin. Blood total protein, globulin, urea, cholesterol, gamma glutamyl transferase, aspartate aminotransferase, and alkaline phosphatase concentrations did not differ among treatments. Carcass traits and meat color were not affected. Crude glycerin can be added to dairy calf starter concentrate up to 240 g kg−1 dry matter because it benefits concentrate intake, performance, and rumen development without affecting animal health.

  6. Flexible and tunable silicon photonic circuits on plastic substrates

    CERN Document Server

    Chen, Yu; Li, Mo

    2012-01-01

    Flexible microelectronics has shown tremendous promise in a broad spectrum of applications, especially those that cannot be addressed by conventional microelectronics in rigid materials and constructions1-3. These unconventional yet important applications range from flexible consumer electronics to conformal sensor arrays and biomedical devices. A recent successful paradigm shift in implementing flexible electronics is to physically transfer and bond highly integrated devices made in high-quality, crystalline semiconductor materials on to plastic materials4-8. Here we demonstrate a flexible form of silicon photonics on plastic substrates using the transfer-and-bond fabrication method. Photonic circuits including interferometers and resonators have been transferred onto flexible plastic substrates with preserved functionalities and performance. By mechanically deforming the flexible substrates, the optical characteristics of the devices can be tuned reversibly over a remarkably large range. The demonstration o...

  7. Bonding with Your Baby

    Science.gov (United States)

    ... in infant massage in your area. Breastfeeding and bottle-feeding are both natural times for bonding. Infants respond ... activities include: participating together in labor and delivery feeding ( breast or bottle ); sometimes dad forms a special bond with baby ...

  8. Bond percolation in films

    Science.gov (United States)

    Korneta, W.; Pytel, Z.

    1988-04-01

    Bond percolation in films with simple cubic structure is considered. It is assumed that the probability of a bond being present between nearest-neighbor sites depends on the distances to surfaces. Based on the relation between the Potts model and the bond percolation model, and using the mean-field approximation, the phase diagram and profiles of the percolation probability have been obtained.

  9. Acrylic mechanical bond tests

    Energy Technology Data Exchange (ETDEWEB)

    Wouters, J.M.; Doe, P.J.

    1991-02-01

    The tensile strength of bonded acrylic is tested as a function of bond joint thickness. 0.125 in. thick bond joints were found to posses the maximum strength while the acceptable range of joints varied from 0.063 in. to almost 0.25 in. Such joints are used in the Sudbury Neutrino Observatory.

  10. Chemical bond fundamental aspects of chemical bonding

    CERN Document Server

    Frenking, Gernot

    2014-01-01

    This is the perfect complement to ""Chemical Bonding - Across the Periodic Table"" by the same editors, who are two of the top scientists working on this topic, each with extensive experience and important connections within the community. The resulting book is a unique overview of the different approaches used for describing a chemical bond, including molecular-orbital based, valence-bond based, ELF, AIM and density-functional based methods. It takes into account the many developments that have taken place in the field over the past few decades due to the rapid advances in quantum chemica

  11. Informative document waste plastics

    NARCIS (Netherlands)

    Nagelhout D; Sein AA; Duvoort GL

    1989-01-01

    This "Informative document waste plastics" forms part of a series of "informative documents waste materials". These documents are conducted by RIVM on the indstruction of the Directorate General for the Environment, Waste Materials Directorate, in behalf of the program of

  12. A Plastic Menagerie

    Science.gov (United States)

    Hadley, Mary Jane

    2010-01-01

    Bobble heads had become quite popular, depicting all sorts of sports figures, animals, and even presidents. In this article, the author describes how her fourth graders made bobble head sculptures out of empty plastic drink bottles. (Contains 1 online resource.)

  13. Cortical plasticity and rehabilitation.

    Science.gov (United States)

    Moucha, Raluca; Kilgard, Michael P

    2006-01-01

    The brain is constantly adapting to environmental and endogenous changes (including injury) that occur at every stage of life. The mechanisms that regulate neural plasticity have been refined over millions of years. Motivation and sensory experience directly shape the rewiring that makes learning and neurological recovery possible. Guiding neural reorganization in a manner that facilitates recovery of function is a primary goal of neurological rehabilitation. As the rules that govern neural plasticity become better understood, it will be possible to manipulate the sensory and motor experience of patients to induce specific forms of plasticity. This review summarizes our current knowledge regarding factors that regulate cortical plasticity, illustrates specific forms of reorganization induced by control of each factor, and suggests how to exploit these factors for clinical benefit.

  14. Targeting tumour Cell Plasticity

    Institute of Scientific and Technical Information of China (English)

    Elizabeth D. WILLIAMS

    2009-01-01

    @@ Her research is focused on understanding the mechanisms of tumour progression and metastasis, particularly in uro-logical carcinomas (bladder and prostate). Tumour cell plasticity, including epithelial-mesenchymal transition, is a cen-tral theme in Dr Williams' work.

  15. The Organoleptic and Physic Characteristics and Lactic Acid Contents of Yoghurt with Commercial Starter Added Bifidobacteria bifidum

    Directory of Open Access Journals (Sweden)

    Tatik Khusniati

    2012-10-01

    Full Text Available Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality. To know yoghurt quality, organoleptic and physic characteristics and lactic acidcontents of yoghurt with commercial starter added B. bifidum was observed. B. bifidum concentrations added were 1:4, 2:4, 3:4 (v/v. Organoleptic characteristics were conducted by 18 panelists, physics were visually detected and lactic acid contents were by titration method. The results show that accepted yoghurt characteristics were yoghurt with commercial starter added B. bifidum 1:4 (v/v, and fat yoghurt were more acceptable than that skim. The higher B. bifidum concentrations used, the stronger flavours (after expiry date and colours (at and after expiry date of yoghurt, while yoghurt homogenity decreased (at and after expiry date. Fat yoghurt flavours were stronger than that of skim. The higher B. bifidum concentrations and storage times, the higher yoghurt lactic acid contents. Lactic acid contents of fat yoghurt with various starters, were higher than that skim at storage 0-15 days. The fat yoghurt lactic acid contents were 0.99%-1.44%, while that skim were 0.95-1.20%. Based on organoleptic and physic characteristics and lactic acid contents, fat yoghurt were more acceptable that that skim.

  16. Characterization of Chinese Liquor Starter, ''Daqu", by Flavor Type with H-1 NMR-Based Nontargeted Analysis.

    NARCIS (Netherlands)

    Wu, X.H.; Zheng, X.; Han, B.Z.; Vervoort, J.J.M.; Nout, M.J.R.

    2009-01-01

    "Daqu" is a fermentation starter and substrate complex that is used to initiate fermentations for the production of Chinese liquor (alcoholic spirit). Several different types of Daqu are customary used, having different flavours, i.e. light, strong, or sauce flavor. With the aim to develop objective

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

  19. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

    Directory of Open Access Journals (Sweden)

    Osmar Roberto Dalla Santa

    2014-12-01

    Full Text Available The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.

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

    Science.gov (United States)

    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

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

    Directory of Open Access Journals (Sweden)

    Anvar Hussain Noorul Anisha

    2015-01-01

    Full Text Available AbstractAdhirasam 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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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…

  4. Characterization of Chinese Liquor Starter, ''Daqu", by Flavor Type with H-1 NMR-Based Nontargeted Analysis.

    NARCIS (Netherlands)

    Wu, X.H.; Zheng, X.; Han, B.Z.; Vervoort, J.J.M.; Nout, M.J.R.

    2009-01-01

    "Daqu" is a fermentation starter and substrate complex that is used to initiate fermentations for the production of Chinese liquor (alcoholic spirit). Several different types of Daqu are customary used, having different flavours, i.e. light, strong, or sauce flavor. With the aim to develop objective

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

    NARCIS (Netherlands)

    Zheng, X.; Yan, Z.; Nout, M.J.R.; Smid, E.J.; Zwietering, M.H.; Boekhout, T.; Han, J.S.; Han, B.

    2014-01-01

    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

  6. Monitoring the ecology of Bacillus during Daqu incubation, a fermentation starter, using culture-dependent and culture-independent methods

    NARCIS (Netherlands)

    Zheng, Y.; Zheng, X.; Han, B.Z.; Han, J.S.; Nout, M.J.R.; Chen, J.Y.

    2013-01-01

    Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became do

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

    NARCIS (Netherlands)

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

    2014-01-01

    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

  8. Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

    Directory of Open Access Journals (Sweden)

    Rubén Domínguez

    2016-05-01

    Full Text Available Objective: To assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. Methods: Microbial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast, proximate parameters (moisture, fat and protein, colour analysis, texture analysis (texture profile analysis test, volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique and sensory analysis were evaluated in the drycured foal sausages using the standard food analysis techniques. Results: The results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. Conclusions: As a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.

  9. Scale-up of thermally dried kefir production as starter culture for hard-type cheese making: an economic evaluation.

    Science.gov (United States)

    Koutinas, Athanasios A; Bekatorou, Argyro; Katechaki, Eleftheria; Dimitrellou, Dimitra; Kopsahelis, Nikolaos; Papapostolou, Harris; Panas, Panayiotis; Sideris, Kostas; Kallis, Mihalis; Bosnea, Loulouda A; Koliopoulos, Dionisis; Sotiropoulos, Panayiotis; Panteli, Ageliki; Kourkoutas, Yiannis; Kanellaki, Maria; Soupioni, Magdalini

    2010-03-01

    This paper concerns the effect of thermal-drying methodology on the investment cost for dried kefir cells production in order to be used as starter culture in cheese manufacturing. Kefir cells were produced at pilot plant scale using a 250-L bioreactor and whey as the main substrate. Kefir cells were subsequently dried in a thermal dryer at 38 degrees C and used as a starter culture in industrial-scale production of hard-type cheeses. The use of thermally dried kefir as starter culture accelerated ripening of cheeses by increasing both lipolysis and fermentation rate as indicated by the ethanol, lactic acid, and glycerol formation. Additionally, it reduced coliforms and enterobacteria as ripening proceeded. This constituted the basis of developing an economic study in which industrial-scale production of thermally dried kefir starter culture is discussed. The industrial design involved a three-step process using three bioreactors of 100, 3,000, and 30,000 L for a plant capacity of 300 kg of thermally dried kefir culture per day. The cost of investment was estimated at 238,000 euro, which is the 46% of the corresponding cost using freeze-drying methodology. Production cost was estimated at 4.9 euro/kg of kefir biomass for a 300-kg/day plant capacity, which is the same as with the corresponding cost of freeze-dried cells. However, the estimated added value is up to 10.8 x 10(9) euro within the European Union.

  10. Effects of hydrolyzed yeast supplementation in calf starter on immune responses to vaccine challenge in neonatal calves.

    Science.gov (United States)

    Kim, M H; Seo, J K; Yun, C H; Kang, S J; Ko, J Y; Ha, J K

    2011-05-01

    The effects of hydrolyzed yeast supplementation on growth performance, health and immune-physiological parameters in neonatal calves challenged with vaccine were investigated. Twelve Holstein calves were started in the experiment at 2 ± 1 days of age and were studied for 35 days. Calves were randomly assigned to each of two dietary treatments, a control (CON) and hydrolyzed yeast (HY) group. The calves in the HY group received control calf starter supplemented with 0.2% HY. All calves were given calf starter ad libitum for 5 weeks starting in week 1. Calves were also given whole milk according to a step-down milking protocol. In order to induce immune responses, all calves were challenged with Hog cholera and Erysipelothrix insidiossa live vaccines by intramuscular injection at 3 weeks of age. Growth performance and feed intake were not affected by dietary treatment throughout the experimental period, except that the HY group had significantly higher (P Feeding HY supplemented calf starter resulted in a higher (P calf starter can improve the health status and immune-related serum protein production and affect blood cell composition in neonatal calves after vaccine challenge.

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

    Science.gov (United States)

    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.

  12. Laser cutting plastic materials

    Energy Technology Data Exchange (ETDEWEB)

    Van Cleave, R.A.

    1980-08-01

    A 1000-watt CO/sub 2/ laser has been demonstrated as a reliable production machine tool for cutting of plastics, high strength reinforced composites, and other nonmetals. More than 40 different plastics have been laser cut, and the results are tabulated. Applications for laser cutting described include fiberglass-reinforced laminates, Kevlar/epoxy composites, fiberglass-reinforced phenolics, nylon/epoxy laminates, ceramics, and disposable tooling made from acrylic.

  13. Localization of plastic deformation

    Energy Technology Data Exchange (ETDEWEB)

    Rice, J R

    1976-04-01

    The localization of plastic deformation into a shear band is discussed as an instability of plastic flow and a precursor to rupture. Experimental observations are reviewed, a general theoretical framework is presented, and specific calculations of critical conditions are carried out for a variety of material models. The interplay between features of inelastic constitutive description, especially deviations from normality and vertex-like yielding, and the onset of localization is emphasized.

  14. Development of plastic surgery

    Directory of Open Access Journals (Sweden)

    Pećanac Marija Đ.

    2015-01-01

    Full Text Available Introduction. Plastic surgery is a medical specialty dealing with corrections of defects, improvements in appearance and restoration of lost function. Ancient Times. The first recorded account of reconstructive plastic surgery was found in ancient Indian Sanskrit texts, which described reconstructive surgeries of the nose and ears. In ancient Greece and Rome, many medicine men performed simple plastic cosmetic surgeries to repair damaged parts of the body caused by war mutilation, punishment or humiliation. In the Middle Ages, the development of all medical braches, including plastic surgery was hindered. New age. The interest in surgical reconstruction of mutilated body parts was renewed in the XVIII century by a great number of enthusiastic and charismatic surgeons, who mastered surgical disciplines and became true artists that created new forms. Modern Era. In the XX century, plastic surgery developed as a modern branch in medicine including many types of reconstructive surgery, hand, head and neck surgery, microsurgery and replantation, treatment of burns and their sequelae, and esthetic surgery. Contemporary and future plastic surgery will continue to evolve and improve with regenerative medicine and tissue engineering resulting in a lot of benefits to be gained by patients in reconstruction after body trauma, oncology amputation, and for congenital disfigurement and dysfunction.

  15. Sorting Plastic Waste in Hydrocyclone

    Directory of Open Access Journals (Sweden)

    Ernestas Šutinys

    2011-02-01

    Full Text Available The article presents material about sorting plastic waste in hydrocyclone. The tests on sorting plastic waste were carried out. Also, the findings received from the performed experiment on the technology of sorting plastic waste are interpreted applying an experimental model of the equipment used for sorting plastics of different density.Article in Lithuanian

  16. Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami

    Directory of Open Access Journals (Sweden)

    David Ranucci

    2016-02-01

    Full Text Available The aim of the study was to evaluate the biogenic amine (BA content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of Lactobacillus plantarum and Staphylococcus xylosus. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for Staphylococcus spp. count at the time of casing (T0 and total volatile basic nitrogen (TVBN from 30 days (T2 to the end of the ripening time (60 days, T4. After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 vs 164.43 mg/100 g in salami without and with starters, respectively, cadaverine (96.95 vs 104.40 mg/100 g in salami without and with starters, respectively, histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively, and spermine (36.88 vs 33.57 mg/100 g in salami without and with starters, respectively. Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

  17. Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami.

    Science.gov (United States)

    Ranucci, David; Loschi, Anna Rita; Miraglia, Dino; Stocchi, Roberta; Branciari, Raffaella; Rea, Stefano

    2016-01-18

    The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of Lactobacillus plantarum and Staphylococcus xylosus. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for Staphylococcus spp. count at the time of casing (T0) and total volatile basic nitrogen (TVBN) from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 vs 164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95 vs 104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively), and spermine (36.88 vs 33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

  18. Starter substrate specificities of wild-type and mutant polyketide synthases from Rutaceae.

    Science.gov (United States)

    Lukacin, Richard; Schreiner, Stephan; Silber, Katrin; Matern, Ulrich

    2005-02-01

    Chalcone synthases (CHSs) and acridone synthases (ACSs) belong to the superfamily of type III polyketide synthases (PKSs) and condense the starter substrate 4-coumaroyl-CoA or N-methylanthraniloyl-CoA with three malonyl-CoAs to produce flavonoids and acridone alkaloids, respectively. ACSs which have been cloned exclusively from Ruta graveolens share about 75-85% polypeptide sequence homology with CHSs from other plant families, while 90% similarity was observed with CHSs from Rutaceae, i.e., R. graveolens, Citrus sinensis and Dictamnus albus. CHSs cloned from many plants do not accept N-methylanthraniloyl-CoA as a starter substrate, whereas ACSs were shown to possess some side activity with 4-coumaroyl-CoA. The transformation of an ACS to a functional CHS with 10% residual ACS activity was accomplished previously by substitution of three amino acids through the corresponding residues from Ruta-CHS1 (Ser132Thr, Ala133Ser and Val265Phe). Therefore, the reverse triple mutation of Ruta-CHS1 (mutant R2) was generated, which affected only insignificantly the CHS activity and did not confer ACS activity. However, competitive inhibition of CHS activity by N-methylanthraniloyl-CoA was observed for the mutant in contrast to wild-type CHSs. Homology modeling of ACS2 with docking of 1,3-dihydroxy-N-methylacridone suggested that the starter substrates for CHS or ACS reaction are placed in different topographies in the active site pocket. Additional site specific substitutions (Asp205Pro/Thr206Asp/His207Ala or Arg60Thr and Val100Ala/Gly218Ala, respectively) diminished the CHS activity to 75-50% of the wild-type CHS1 without promoting ACS activity. The results suggest that conformational changes in the periphery beyond the active site cavity volumes determine the product formation by ACSs vs. CHSs in R. graveolens. It is likely that ACS has evolved from CHS, but the sole enlargement of the active site pocket as in CHS1 mutant R2 is insufficient to explain this process.

  19. Bond strength of two component injection moulded MID

    DEFF Research Database (Denmark)

    Islam, Mohammad Aminul; Hansen, Hans Nørgaard; Tang, Peter Torben

    2006-01-01

    Most products of the future will require industrially adapted, cost effective production processes and on this issue two-component (2K) injection moulding is a potential candidate for MID manufacturing. MID based on 2k injection moulded plastic part with selectively metallised circuit tracks allows...... the integration of electrical and mechanical functionalities in a real 3D structure. If 2k injection moulding is applied with two polymers, of which one is plateable and the other is not, it will be possible to make 3D electrical structures directly on the component. To be applicable in the real engineering field...... the two different plastic materials in the MID structure require good bonding between them. This paper finds suitable combinations of materials for MIDs from both bond strength and metallisation view-point. Plastic parts were made by two-shot injection moulding and the effects of some important process...

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

    Science.gov (United States)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

  2. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae

    2014-01-01

    The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...... inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alcohol, phenethyl alcohol, benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory...

  3. Modeling a magneto-rheological soft starter for use with belt conveyors

    Institute of Scientific and Technical Information of China (English)

    Tian Zuzhi; Hou Youfu

    2012-01-01

    The theory of magnetic circuit design,the constitutive equations of a magneto-rheological fluid,and the load properties of belt conveyors were used to design a magneto-rheological soft starter test-bed.The magnetic field distribution in the working gap was analyzed and the current-speed relationship was investigated.A mathematical model for the time response was deduced.The results show that a linear relationship between current and magnetic field is seen when the magnetic materials are not saturated and the magnetic field is uniform in the working section.The rotation speed of the driven shaft changes linearly with increasing time.The response is rapid and can be as short as milliseconds.This meets the starting requirements of belt conveyors.

  4. Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.

    Science.gov (United States)

    Mohan, M S; Anand, S; Kalscheur, K F; Hassan, A N; Hippen, A R

    2013-04-01

    Conjugated linoleic acid (CLA) is a fatty acid (FA) that provides several health benefits to humans. The feeding of fish oil-supplemented diets to dairy cows has been extensively studied as a means to improve the CLA content in milk. Several studies have also been conducted on the ability of many microorganisms to produce CLA by utilizing substrates containing linoleic acid. In the present study, the dietary manipulated milk was used in combination with the CLA-producing culture to manufacture Cheddar cheese. The two diets fed to cattle were control and treatment diets to obtain control and treatment milk, respectively. The treatment diet containing fish oil (0.75% of dry matter) was fed to 32 dairy cows grouped in a pen for 18 d to increase the total CLA content in milk. Treatment milk had a CLA content of 1.60 g/100g of FA compared with 0.58 g/100g of FA in control milk obtained by feeding the control diet. A 2 × 2 factorial design with 3 replicates was used to test the combined effect of the CLA-producing starter culture of Lactococcus lactis (CI4b) versus a commercial CLA nonproducing cheese starter as the control culture, and type of milk (control vs. treatment milk) on CLA content in Cheddar cheese. Chemical composition (moisture, salt, fat, and protein) was not affected by the type of culture used. However, the age of the cheese affected the sensory properties and microbiological counts in the different treatments. Ripening with the CI4b culture was found to be effective in further enhancing the CLA content. The CI4b cheeses made from control milk and treatment milk contained 1.09 and 2.41 (±0.18) g of total CLA/100g of FA after 1 mo of ripening, which increased to 1.44 and 2.61 (±0.18) g of total CLA/100g of FA after 6 mo of ripening, respectively. The use of treatment milk resulted in an increase in the CLA isomers (trans-7,cis-9+cis-9,trans-11, trans-9,cis-11+cis-10,trans-12, trans-10,cis-12, cis-9,cis-11, trans-11,cis-13, cis-11,cis-13, trans-11,trans

  5. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Directory of Open Access Journals (Sweden)

    Monique Zagorec

    2017-09-01

    Full Text Available Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  6. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.

    Science.gov (United States)

    Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2017-09-06

    Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  7. Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters

    Directory of Open Access Journals (Sweden)

    Maria Raquel de Godoy Oriani

    2004-08-01

    Full Text Available The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species. The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12 commercial lactic starters. After 8 hours of incubation, only 2 showed reduced acidification. Bacterial strains isolated from commercial starters were tested regarding the phage resistance. Considerable difference in phage sensitivity was observed among different starters (BD, D, O and L. diacetylactis. Five bacteriophages showed no infectivity on any isolates but one was infective for most of isolates.Para ampliar conhecimentos sobre a incidência de bacteriófagos de bactérias lácticas na indústria de leite do Estado de São Paulo e a sua influência sobre a capacidade acidificante de fermentos lácticos disponíveis em nosso mercado, o presente trabalho foi conduzido com o intuito de esclarecer a real situação dos laticínios no Estado. Foram coletadas 33 amostras de soro de queijo em 17 laticínios. Foram isolados 16 bacteriófagos, 12 específicos para Lactococcus lactis, 3 para L. diacetylactis e um capaz de lisar ambos os microrganismos. Os experimentos mostraram que, uma diminuição de 10% na acidez em presença de soro suspeito, ao contrário do estabelecido na literatura, não reflete a veracidade da presença de bacteriófagos na amostra, uma vez que a maioria apresentou redução acima

  8. Whey - raw material for the production of baker starter-cultures

    Directory of Open Access Journals (Sweden)

    Jasna Mrvčić

    2008-05-01

    Full Text Available The possibility of production Lactic acid bacteria (LAB, which are suitable for breadmaking on whey was researched and compared to the results achieved in modified MRS medium. The growth and fermentation activities of Leuconostoc meseteroides L-3, Lactobacillus brevis L-62 and Lactobacillus plantarum L-73 were examined by monitoring lactic and acetic acid production in fermentation broth and in sourdough. Presented results show that deproteinized whey is suitable for LAB production. The best biomass yield (1,7 g/L and lactic acid production (9,15 mg/mL was achieved with L. plantarum L-73. Better flavour, elasticity and shelf life of bread made with whey-based starters compared to the classical yeast-monoculture based bread were determined by sensory analysis (DLG method.

  9. Tidlige brukere av alkohol – hvem er de? Kjennetegn ved ungdom som starter tidlig med alkohol

    Directory of Open Access Journals (Sweden)

    Anders Grimsmo

    2009-10-01

    Full Text Available  SAMMENDRAGDebutalder med alkoholrus er en sterk prediktor for senere alkoholbruk. I denne undersøkelsen har visammenliknet de som starter med alkohol tidlig og før det er kulturelt akseptert, med ungdommenesom begynner i konfirmasjonsalder og de som utsetter alkoholdebuten. Vi finner at gruppen sombegynner tidlig ikke bare bryter de lokale tradisjonene for alkoholkonsum, men er i opposisjon tilnormer og autoriteter generelt. Alkohol er et positivt symbol for gruppen og det å ruse seg et ritualesom gir mening i deres miljø. Hjemmet står i den sterkeste posisjonen til å kunne utsette ungdommensalkoholdebut. Vi skisserer hvilke implikasjoner dette bør ha for strategien i det forebyggende arbeidet.

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

    Directory of Open Access Journals (Sweden)

    Dilek eHeperkan

    2013-06-01

    Full Text Available 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 (LAB 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.

  11. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae

    2014-01-01

    The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...... inoculated chocolate was characterized by a significantly higher concentration of phenylacetaldehyde and the K. marxianus inoculated chocolate by significantly higher amounts of benzyl alcohol, phenethyl alcohol, benzyl acetate and phenethyl acetate compared to a spontaneously fermented control. Sensory...

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

    Science.gov (United States)

    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.

  13. Side-band injection of acidified cattle slurry as starter P-fertilization for maize seedlings

    DEFF Research Database (Denmark)

    Petersen, Jens; Lemming, Camilla; Rubæk, Gitte Holton

    that the use of the additional mineral P could be excluded by increased availability of the P applied by animal manures. In a growth chamber experiment we investigated the effect of acidified slurry on the growth and nutrient uptake in maize seedlings. In special designed pot the slurries and mineral reference...... treatments were banded next to the seed row. Plants were harvested on nine dates with 4-6 days interval and an exponential growth function was fitted to the recordings. The P-uptake from acidified cattle slurry was clearly increased compared to raw slurry, and comparable to the mineral P-reference treatment......Accumulation of phosphorus (P) in agricultural soils has caused increasing environmental concerns. Maize cropped for fodder implies return of animal manures rich in nutrients. In addition, starter fertilization with mineral P is used in cold conditions for maize cropping. It was hypothesized...

  14. Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions

    Directory of Open Access Journals (Sweden)

    Oger R.

    2005-01-01

    Full Text Available The variability of the abundance in lactobacilli, lactic acid streptococci and yeasts of a kefir grain starter cultivated in partially controlled conditions – milk renewal at room temperature and incubation at defined temperature - was quantified. Expressed by the geometric relative standard deviations of counts repeated over time, it was respectively of 28%, 443% and 35% for each of the three microbial groups. The origin of the microbial variability observed was ascribed to the heterogeneous medium developed around the grains during fermentation and, for the lactic acid streptococci, even more to the initial conditions of fermentation, probably to parameters linked to milk renewal (room temperature, waiting time at room temperature before incubation.

  15. Torque Distribution Strategy for Integrated Starter/ Generator Hybrid Bus Implemented by Fuzzy Algorithm

    Institute of Scientific and Technical Information of China (English)

    ZHONG Hu; AO Guo-qiang; WANG Feng; MA Zi-lin; MAO Xiao-jian; ZHUO Bin

    2008-01-01

    A torque distribution strategy was designed by using fuzzy logic to realize the optimal control. Thevehicle load zones were dynamically divided into several zones by several torque lines to indicate the driversdemand and the high or low efficient operating areas of the diesel engine. The fuzzy logic controller withtrapezoid membership function and Mamdani rule reference mechanism was utilized. There are over 100 rulesused in this fuzzy-based torque distribution strategy which are sorted into four rule-bases. The fuel economyand acceleration tests were designed to test and validate the integrated starter/generator (ISG) bus perfor-mance using fuzzy-based torque distribution strategy. The fuel economy is improved 7.7% compared with therule-based strategy. Finally the road test results reveal that there is about 157% improvement of fuel economy.And the 0-50 km/h acceleration time is 9.5% shorter than the original bus.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

  18. A high-throughput cheese manufacturing model for effective cheese starter culture screening.

    Science.gov (United States)

    Bachmann, H; Kruijswijk, Z; Molenaar, D; Kleerebezem, M; van Hylckama Vlieg, J E T

    2009-12-01

    Cheese making is a process in which enzymatic coagulation of milk is followed by protein separation, carbohydrate removal, and an extended bacterial fermentation. The number of variables in this complex process that influence cheese quality is so large that the developments of new manufacturing protocols are cumbersome. To reduce screening costs, several models have been developed to miniaturize the cheese manufacturing process. However, these models are not able to accommodate the throughputs required for systematic screening programs. Here, we describe a protocol that allows the parallel manufacturing of approximately 600 cheeses in individual cheese vats each with individual process specifications. Protocols for the production of miniaturized Gouda- and Cheddar-type cheeses have been developed. Starting with as little as 1.7 mL of milk, miniature cheeses of about 170 mg can be produced and they closely resemble conventionally produced cheese in terms of acidification profiles, moisture and salt contents, proteolysis, flavor profiles, and microstructure. Flavor profiling of miniature cheeses manufactured with and without mixed-strain adjunct starter cultures allowed the distinguishing of the different cheeses. Moreover, single-strain adjunct starter cultures engineered to overexpress important flavor-related enzymes revealed effects similar to those described in industrial cheese. Benchmarking against industrial cheese produced from the same raw materials established a good correlation between their proteolytic degradation products and their flavor profiles. These miniature cheeses, referred to as microcheeses, open new possibilities to study many aspects of cheese production, which will not only accelerate product development but also allow a more systematic approach to investigate the complex biochemistry and microbiology of cheese making.

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

    Science.gov (United States)

    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.

  20. Fatty-Acid composition of free-choice starter broiler diets

    Directory of Open Access Journals (Sweden)

    AM Kessler

    2009-03-01

    Full Text Available Two experiments were carried out to evaluate the inclusion of vegetable oils with different fatty acid content in starter and pre-starter broiler diets. In Experiment I 480 1- to 9-day-old male Ross 308 broilers were fed diets containing corn oil (CO, acid corn oil (ACO, linseed oil (LO or coconut fat (CoF. Chicks were distributed according to a factorial 2x2x2arrangement (2 free fatty acids - FFA x (2 n6:n3 ratios x (2 medium-chain fatty acids levels - AGMC. Performance responses and dry matter (DMM, crude protein (CPM, and crude fat (CFM metabolizability were evaluated. In Experiment II, 480 1- to 20-day-old male Ross 308 broilers were offered the free choice of 2 different diets: with no fat addition, or with 10% addition of the following fat sources: CO, LO, CoF, soybean soapstock (SBS, acid soybean oil (ASO, or acid cottonseed oil (ACtO. Performance responses and diet selection were evaluated. In experiment I, there were no significant effects of the diets on performance, DMM, or CPM; however, the inclusion of FFA depressed CFM. In experiment II, there was a marked preference of birds of the diets with fat inclusion, leading to the selection of diets with more than 3100 kcal/kg ME in the period of 1 to 20 days, independently of fat source. The broilers selected the high fat and energy diets since the first days of age, which resulted in better bird performance.

  1. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

    Directory of Open Access Journals (Sweden)

    Bettencourt de J. C. Munanga

    2016-12-01

    Full Text Available A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

  2. TROPICAL VEGETABLE (AMARANTHUS CRUENTUS LEAF MEAL AS ALTERNATIVE PROTEIN SUPPLEMENT IN BROILER STARTER DIETS: BIONUTRITIONAL EVALUATION

    Directory of Open Access Journals (Sweden)

    A FASUYI

    2008-07-01

    Full Text Available Amaranthus cruentus is a tropical leaf vegetable grown in most tropical regions of the world for its vegetable protein. The fresh matured leaves of the plant were harvested and sun dried until a moisture content of between 12-13% was obtained. The sun dried leaves (Amaranthus cruentus leaf meal, ACLM were milled and analysed for their proximate composition. Crude protein was 23.0%+0.55; crude fat, 5.4%+0.01; crude fibre, 8.8%+0.02; ash, 19.3%+0.01 and gross energy, 3.3+0.01kcal/g all on dry matter basis. Methionine and to a lesser extent, lysine, arginine, leucine and aspartate were high. The ACLM was incorporated into five formulated broiler starter diets at varying inclusion levels. The control diet 1 had no ACLM inclusion. All the six diets including control diet 1 were formulated isocaloric and isonitrogenous and fed to the experimental chicks (n = 540. Birds kept on diet 2 (5% ACLM inclusion level had the best average weight gain (WG of 372.9+29.94g/chick. The feed efficiency (FE value and the protein efficiency ratio (PER for birds on diet 2 were similar (P > 0.05 to values obtained for the reference diet. The nitrogen retention (NR and apparent nitrogen digestibility (AND values obtained for diet 2 were highest at 1.48+0.24gN/chick/day and 63.12%+10.28, respectively. Except for dressed weight and the back of chicken all the organs weights taken were similar (P > 0.05. Haematological examinations were similar (P > 0.05. Results generally indicated that ACLM could be a useful dietary protein source for broiler starter chicks at 5% inclusion level.

  3. Crack growth monitoring at CFRP bond lines

    Science.gov (United States)

    Rahammer, M.; Adebahr, W.; Sachse, R.; Gröninger, S.; Kreutzbruck, M.

    2016-02-01

    With the growing need for lightweight technologies in aerospace and automotive industries, fibre-reinforced plastics, especially carbon-fibre (CFRP), are used with a continuously increasing annual growth rate. A promising joining technique for composites is adhesive bonding. While rivet holes destroy the fibres and cause stress concentration, adhesive bond lines distribute the load evenly. Today bonding is only used in secondary structures due to a lack of knowledge with regard to long-term predictability. In all industries, numerical simulation plays a critical part in the development process of new materials and structures, while it plays a vital role when it comes to CFRP adhesive bondings conducing the predictability of life time and damage tolerance. The critical issue with adhesive bondings is crack growth. In a dynamic tensile stress testing machine we dynamically load bonded CFRP coupon specimen and measure the growth rate of an artificially started crack in order to feed the models with the results. We also investigate the effect of mechanical crack stopping features. For observation of the bond line, we apply two non-contact NDT techniques: Air-coupled ultrasound in slanted transmission mode and active lockin-thermography evaluated at load frequencies. Both methods give promising results for detecting the current crack front location. While the ultrasonic technique provides a slightly higher accuracy, thermography has the advantage of true online monitoring, because the measurements are made while the cyclic load is being applied. The NDT methods are compared to visual inspection of the crack front at the specimen flanks and show high congruence. Furthermore, the effect of crack stopping features within the specimen on the crack growth is investigated. The results show, that not all crack fronts are perfectly horizontal, but all of them eventually come to a halt in the crack stopping feature vicinity.

  4. Comparison of shear bond strength of amalgam bonded to primary and permanent dentin.

    Science.gov (United States)

    Mahdi, S; Bahman, S; Arghavan, A B; Fatemeh, M

    2008-06-01

    Amalgam's non-adhesive characteristics necessitate cavity preparations incorporating retentive features, which often require the removal of non-carious tooth structure. Use of adhesives beneath amalgam restorations, would be helpful to overcome this disadvantage. This study was undertaken to compare the mean shear bond strength of amalgam bonded to primary and permanent dentin, to evaluate the efficacy of amalgam adhesives in pediatric dentistry.27 primary and 28 permanent posterior teeth with intact buccal or lingual surfaces were grounded to expose dentin and wet-polished with 400-grit silicone carbide paper. Scotchbond Multi Purpose Plus adhesive system was applied to the dentin surfaces and light cured. Amalgam was condensed onto the treated dentin through a plastic mold.shear bond strength testing was done using an Instron Universal testing machine, at a crosshead speed of 0.5 mm/min.The data were analyzed by independent samples t-test The difference among the two groups was not statistically significant (p>0.05) Bonded amalgam showed the same level of bond strength to primary and permanent dentin; so, application of amalgam bonding agents in pediatric dentistry can be recommended.

  5. Comparison of shear bond strength of amalgam bonded to primary and permanent dentin

    Directory of Open Access Journals (Sweden)

    Mahdi S

    2008-06-01

    Full Text Available Amalgam′s non-adhesive characteristics necessitate cavity preparations incorporating retentive features, which often require the removal of non-carious tooth structure. Use of adhesives beneath amalgam restorations, would be helpful to overcome this disadvantage. This study was undertaken to compare the mean shear bond strength of amalgam bonded to primary and permanent dentin, to evaluate the efficacy of amalgam adhesives in pediatric dentistry.27 primary and 28 permanent posterior teeth with intact buccal or lingual surfaces were grounded to expose dentin and wet-polished with 400-grit silicone carbide paper. Scotchbond Multi Purpose Plus adhesive system was applied to the dentin surfaces and light cured. Amalgam was condensed onto the treated dentin through a plastic mold.shear bond strength testing was done using an Instron Universal testing machine, at a crosshead speed of 0.5 mm/min.The data were analyzed by independent samples t-test The difference among the two groups was not statistically significant (p>0.05 Bonded amalgam showed the same level of bond strength to primary and permanent dentin; so, application of amalgam bonding agents in pediatric dentistry can be recommended.

  6. Classification of plastic materials by imaging laser-induced ablation plumes

    Science.gov (United States)

    Negre, Erwan; Motto-Ros, Vincent; Pelascini, Frederic; Yu, Jin

    2016-08-01

    A method of rapid classification and identification of plastic materials has been studied in this work. Such method is based on fast spectroscopic imagery of laser-induced ablation plume on plastics to be analyzed. More specifically, a classification schema has been developed first according to the nature of the CC bonds which characterize the polymer matrix. Our results show that the spatial distribution and the evolution of the molecular species in the ablation plume, such as C2 and CN, exhibit clear different behaviors for polymers without any native CC bond, with CC single bonds or with CC double bonds respectively. Therefore the morphological parameters of the populations of the molecular species extracted from the time-resolved spectroscopic images of the plumes provide efficient indicators to classify the polymers characterized by the above mentioned different kinds of CC bonds. When dealing with different polymers with the same kind of CC bond, CC single bond for instance, other indicators should be introduced to provide the further discrimination. Such indicators can be for example a specific native molecular bond other than CC bonds, CN for example, the total emission intensity of which may exhibit specific time evolution. The robustness of the developed classification schema has been then studied with respect to two of the most frequently used additives in plastics fabrication, graphite and titanium. Our results show a negligible influence of these additives in the morphology of the populations of the molecular species when such additives are mixed into the polymer matrix with the percentages usually used in plastics productions, which demonstrates the validity of the developed classification schema for plastics.

  7. Material size effects on crack growth along patterned wafer-level Cu–Cu bonds

    DEFF Research Database (Denmark)

    Tvergaard, Viggo; Niordson, Christian Frithiof; Hutchinson, John W.

    2013-01-01

    The role of micron-scale patterning on the interface toughness of bonded Cu-to-Cu nanometer-scale films is analyzed, motivated by experimental studies of Tadepalli, Turner and Thompson. In the experiments 400nm Cu films were deposited in various patterns on Si wafer substrates and then bonded...... together. Crack growth along the bond interface is here studied numerically using finite element analyses. The experiments have shown that plasticity in the Cu films makes a major contribution to the macroscopic interface toughness. To account for the size dependence of the plastic flow a strain gradient...... plasticity model is applied here for the metal. A cohesive zone model is applied to represent the crack growth along the bond between the two Cu films. This cohesive zone model incorporates the effect of higher order stresses in the continuum, such that the higher order tractions on the crack faces decay...

  8. Equilibrium CO bond lengths

    Science.gov (United States)

    Demaison, Jean; Császár, Attila G.

    2012-09-01

    Based on a sample of 38 molecules, 47 accurate equilibrium CO bond lengths have been collected and analyzed. These ultimate experimental (reEX), semiexperimental (reSE), and Born-Oppenheimer (reBO) equilibrium structures are compared to reBO estimates from two lower-level techniques of electronic structure theory, MP2(FC)/cc-pVQZ and B3LYP/6-311+G(3df,2pd). A linear relationship is found between the best equilibrium bond lengths and their MP2 or B3LYP estimates. These (and similar) linear relationships permit to estimate the CO bond length with an accuracy of 0.002 Å within the full range of 1.10-1.43 Å, corresponding to single, double, and triple CO bonds, for a large number of molecules. The variation of the CO bond length is qualitatively explained using the Atoms in Molecules method. In particular, a nice correlation is found between the CO bond length and the bond critical point density and it appears that the CO bond is at the same time covalent and ionic. Conditions which permit the computation of an accurate ab initio Born-Oppenheimer equilibrium structure are discussed. In particular, the core-core and core-valence correlation is investigated and it is shown to roughly increase with the bond length.

  9. Copper wire bonding

    CERN Document Server

    Chauhan, Preeti S; Zhong, ZhaoWei; Pecht, Michael G

    2014-01-01

    This critical volume provides an in-depth presentation of copper wire bonding technologies, processes and equipment, along with the economic benefits and risks.  Due to the increasing cost of materials used to make electronic components, the electronics industry has been rapidly moving from high cost gold to significantly lower cost copper as a wire bonding material.  However, copper wire bonding has several process and reliability concerns due to its material properties.  Copper Wire Bonding book lays out the challenges involved in replacing gold with copper as a wire bond material, and includes the bonding process changes—bond force, electric flame off, current and ultrasonic energy optimization, and bonding tools and equipment changes for first and second bond formation.  In addition, the bond–pad metallurgies and the use of bare and palladium-coated copper wires on aluminum are presented, and gold, nickel and palladium surface finishes are discussed.  The book also discusses best practices and re...

  10. A Novel Plasticizer for the Preparation of Thermoplastic Starch

    Institute of Scientific and Technical Information of China (English)

    Jin Hui YANG; Jiu Gao YU; Xiao Fei MA

    2006-01-01

    In this paper, ethylenebisformamide was synthesized and used as a novel plasticizer for cornstarch to prepare thermoplastic starch (TPS). FT-IR expressed that ethylenebisformamide formed stronger and stable hydrogen bond with starch molecules compared to the native cornstarch.X-ray diffraction (XRD) showed that the typical A-style crystallinity in the native starch has been destructed. By scanning electron microscope (SEM) native cornstarch granules were proved to transfer to a homogeneous system. After being stored for one week at RH=33%, the mechanical properties of EPTPS was also studied. The elongation reached to 264% utmost. As a novel plasticizer, ethylenebisformamide would be practical to extend TPS application scopes.

  11. Influence of spray dried porcine plasma in starter diets associated with a conventional vaccination program on wean to finish performance.

    Science.gov (United States)

    Pujols, Joan; Segalés, Joaquim; Polo, Javier; Rodríguez, Carmen; Campbell, Joy; Crenshaw, Joe

    2016-01-01

    Conventional vaccination programs using a single injection of a combined vaccine against porcine circovirus type 2 (PCV2) and Mycoplasma hyopneumoniae (MHYO) can promote a strong immune response that reduces feed intake for 24 to 48 h post injection. Often such vaccines are given around the time of weaning during a critical stress period in which feed intake is already compromised. Spray dried porcine plasma (SDPP) is a protein source used in starter diets that increases post-weaning feed intake of pigs. The objectives of this study were to determine the effects of a conventional vaccination program along with feeding SDPP in a starter diet on antibody development and wean to finish performance of pigs. Pigs fed the starter diet with SDPP had improved body weight, average daily weight gain and average daily feed intake during the initial 14 d after weaning along with improved feed efficiency during the initial 7 d after weaning and these responses were independent of vaccination. Vaccination at 3 d after weaning had no significant effect on performance during the initial 14 d after weaning. Cumulative mortality was reduced for pigs fed the starter diet with SDPP, while vaccinated pigs had reduced mortality from d 48 to 145. Both vaccinated pigs and those fed the starter diet with SDPP had heavier carcass weight. One pig per pen was challenged with PCV2 at d 63. A higher percentage of vaccinated pigs were sero-positive for antibodies against PCV2 and MHYO at d 35, 63 and 78. Antibody values against PCV2 were higher for vaccinated pigs at d 35 and 63, but lower at d 146. Percentage of positive samples for PCV2 genome in serum was reduced for vaccinated pigs at d 117 and 146. Antibody values against MHYO were increased for vaccinated pigs at d 35, 63 and 78. Vaccination supported a long term antibody response against PCV2 and a moderate but weaker antibody response against MHYO for early finishing pigs challenged with PCV2. Using SDPP in the starter diet along with

  12. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.

    Science.gov (United States)

    Santarelli, M; Gatti, M; Lazzi, C; Bernini, V; Zapparoli, G A; Neviani, E

    2008-03-01

    This work aimed to investigate the effects of thermal treatments and yeast extract addition on the composition of the microbial community of natural whey starters for Grana Padano cheese. Different natural whey starter samples were held at 4 degrees C for 24 h (cooling treatment), or at -20 degrees C for 24 h (freezing treatment) to evaluate the possibility of conservation, or at 54 degrees C for 1 h (heat treatment) to evaluate the effect of the temperature commonly used during curd cooking. Separately, another set of samples was enriched with 0.3, 0.5, and 1.0% (wt/vol) of yeast extract to study its effect on the growth of lactic acid bacteria (LAB) in the starter. The new approach in this study is the use of 2 culture-independent methods: length heterogeneity (LH)-reverse transcription (RT)-PCR and fluorescence microscopy. These techniques allowed us to easily, quickly, and reproducibly assess metabolically active LAB in the control and treated samples. The LH-RT-PCR technique distinguished microorganisms based on natural variations in the length of 16S rRNA amplified by RT-PCR, as analyzed by using an automatic gene sequencer. Fluorescence microscopy counts were performed by using a Live/Dead BacLight bacterial viability kit. The repeatability of LH-RT-PCR showed that this technique has great potential to reveal changes in the microbial community of natural whey starters for Grana Padano cheese. All species showed low sensitivity to cold (4 degrees C). However, after the freezing (-20 degrees C) and heating (54 degrees C) treatments, different behaviors of the species were reported, with significant changes in their viability and relative composition. Heating treatment during curd cooking profoundly affected the viability and composition of the community that remained in the cheese and that consequently modified the microbial population. At the same time, this treatment produced the selection of LAB in whey and could be considered as the first step in natural

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

    Science.gov (United States)

    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.

  14. Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.

    Science.gov (United States)

    Palavecino Prpich, Noelia Z; Garro, Oscar A; Romero, Mara; Judis, María A; Cayré, María E; Castro, Marcela P

    2016-05-01

    The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. Microbiological, physicochemical and sensory analyses were carried out to accomplish this goal. Results showed an improvement in performance through the introduction of SAS-1; adding mixed starter culture rapidly decreased pH, inhibited the growth of contaminant microorganisms and enhanced the beneficial ones, diminished TBARS, and highlighted color and aroma attributes. However, most influential organoleptic descriptors among consumer acceptance were not affected by the addition of the starter. This starter culture would represent a valuable tool to improve the homogeneity of artisanal manufacture of this traditional food.

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

    Science.gov (United States)

    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.

  16. SABIC Innovative Plastics: Be the World Best Plastic Resin Manufacturer

    Institute of Scientific and Technical Information of China (English)

    Jenny Du

    2007-01-01

    @@ "SABIC Innovative Plastics is a global supplier of plastic resins, manufacturing and compounding polycarbonate, ABS, SAN, ASA, PPE, PC/ABS, PBT and PEI resins, as well as the LNP* line of high performance specialty compounds," said Hiroshi Yoshida, the Global Market Director for Electronics of SABIC Innovative Plastics based in Tokyo at the press conference held by SABIC Innovative Plastics, November 8th 2007, Shanghai.

  17. Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

    OpenAIRE

    Florencia Frau; Graciela Font de Valdez; Nora Pece

    2014-01-01

    The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific...

  18. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

    DEFF Research Database (Denmark)

    Jensen, Marie Elisabeth Penderup; Ardö, Ylva Margareta; Vogensen, Finn Kvist

    2009-01-01

    was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly. Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic starter...... and thermophilic adjunct cultures by using an enumeration step. Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures....

  19. Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter ‘Starfung’

    Directory of Open Access Journals (Sweden)

    Arinda Kusuma Dewi

    2014-10-01

    Full Text Available (Fungi’s total content, type of molds and yeasts on waste feed mill with various levels of ‘starfung’ starter  ABSTRACT. This research was conducted to processed the waste feed into a feed mill potentially probiotic functional seen a total of fungi, molds and yeasts and the types of protein biomass increase. The material used in the study were the starter starfung, distilled water and waste feed mill feed. The tools used in the study were an oven, thermometer, drying cabinets, pH meters, moisture meter grand. Research using Rancangan Acak Lengkap (RAL is 4 treatments with 4 replications. The treatment used T0 = Feed + (Starter 'Starfung' 0%; T1 = Feed + (Starter 'starfung' 1%; T2 = Feed + (Starter 'Starfung' 3%; T3 = Feed + (Starter 'Starfung' 2%. The parameter is were observed total fungi, the type of mold fungi and yeasts. The data total fungi analyzed using analysis of variance and multiple regions continued with Duncan's test to determine differences between treatments. Based on the results of the study showed that the feed mill waste fermentation with starter cedar starfung no significant effect (p> 0.05 of total fungi. Average - Average total fungi on treatment T0, T1, T2, and T3 respectively - also is 1,77x107, 1,87x107, 0,9 x107, dan 0,91 x107 Cfu/g. Type of mold is Rhizopus sp and type of yeast is Saccharomyces sp. Conclusion The study is fermented feed mill waste to produce cedar starter starfung Rhizopus sp types and kinds of yeast Saccharomyces sp.

  20. Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese.

    Science.gov (United States)

    Goerges, Stefanie; Mounier, Jérôme; Rea, Mary C; Gelsomino, Roberto; Heise, Valeska; Beduhn, Rüdiger; Cogan, Timothy M; Vancanneyt, Marc; Scherer, Siegfried

    2008-04-01

    Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. While commercial smear starters are frequently used, it is unclear to what degree these are able to establish successfully within the resident microbial consortia. Thus, the fate of the smear starters of a German Limburger cheese subjected to the "old-young" smearing technique was investigated during ripening. The cheese milk was supplemented with a commercial smear starter culture containing Debaryomyces hansenii, Galactomyces geotrichum, Arthrobacter arilaitensis, and Brevibacterium aurantiacum. Additionally, the cheese surface was inoculated with an extremely stable in-house microbial consortium. A total of 1,114 yeast and 1,201 bacterial isolates were identified and differentiated by Fourier transform infrared spectroscopy. Furthermore, mitochondrial DNA restriction fragment length polymorphism, random amplified polymorphic DNA, repetitive PCR, and pulsed field gel electrophoresis analyses were used to type selected isolates below the species level. The D. hansenii starter strain was primarily found early in the ripening process. The G. geotrichum starter strain in particular established itself after relocation to a new ripening room. Otherwise, it occurred at low frequencies. The bacterial smear starters could not be reisolated from the cheese surface at all. It is concluded that none of the smear starter strains were able to compete significantly and in a stable fashion against the resident microbial consortia, a result which might have been linked to the method of application. This finding raises the issue of whether addition of starter microorganisms during production of this type of cheese is actually necessary.

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

    Science.gov (United States)

    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

  2. Preserving in Plastic.

    Science.gov (United States)

    Wahla, James

    1985-01-01

    Outlines steps for casting insects in permanent molds prepared from commercially available liquid plastic. Also describes dry mountings in glass, acrylic, and petri dishes. The rationale for specimen use, hints for producing quality results, purchasing information, and safety precautions are considered. (DH)

  3. Informative document waste plastics

    NARCIS (Netherlands)

    Nagelhout D; Sein AA; Duvoort GL

    1989-01-01

    This "Informative document waste plastics" forms part of a series of "informative documents waste materials". These documents are conducted by RIVM on the indstruction of the Directorate General for the Environment, Waste Materials Directorate, in behalf of the program of acti

  4. Discrete dislocation plasticity

    NARCIS (Netherlands)

    van der Giessen, E.; Finel, A; Maziere, D; Veron, M

    2003-01-01

    Conventional continuum mechanics models of inelastic deformation processes axe size scale independent. In contrast, there is considerable experimental evidence that plastic flow in crystalline materials is size dependent over length scales of the order of tens of microns and smaller. At present ther

  5. Progress in neural plasticity

    Institute of Scientific and Technical Information of China (English)

    POO; Mu-Ming

    2010-01-01

    One of the properties of the nervous system is the use-dependent plasticity of neural circuits.The structure and function of neural circuits are susceptible to changes induced by prior neuronal activity,as reflected by short-and long-term modifications of synaptic efficacy and neuronal excitability.Regarded as the most attractive cellular mechanism underlying higher cognitive functions such as learning and memory,activity-dependent synaptic plasticity has been in the spotlight of modern neuroscience since 1973 when activity-induced long-term potentiation(LTP) of hippocampal synapses was first discovered.Over the last 10 years,Chinese neuroscientists have made notable contributions to the study of the cellular and molecular mechanisms of synaptic plasticity,as well as of the plasticity beyond synapses,including activity-dependent changes in intrinsic neuronal excitability,dendritic integration functions,neuron-glia signaling,and neural network activity.This work highlight some of these significant findings.

  6. New plastic recycling technology

    Science.gov (United States)

    Greater than 60% of the total plastic content of municipal solid waste is comprised of polyolefins (high-density, low-density, and linear polyethylene and polypropylene. Polyethylene (PE) is the largest-volume component but presents a challenge due to the absence of low-energy de...

  7. Persisting Plastic Addiction

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    The policy on curbing plastic shopping bag use implemented three years ago has produced mixed results In a bustling farmers’market tucked in a narrow street in Xisanqi residential community in north Beijing,stalls selling vegetables,fruits and other foods line the sidewalk.

  8. Comparison of Gold Bonding with Mercury Bonding

    NARCIS (Netherlands)

    Kraka, Elfi; Filatov, Michael; Cremer, Dieter

    2009-01-01

    Nine AuX molecules (X = H, O, S, Se, Te, F, Cl, Br, I), their isoelectronic HgX(+) analogues, and the corresponding neutral HgX diatomics have been investigated using NESC (Normalized Elimination of the Small Component) and B3LYP theory to determine relativistic effects for bond dissociation energie

  9. Comparison of Gold Bonding with Mercury Bonding

    NARCIS (Netherlands)

    Kraka, Elfi; Filatov, Michael; Cremer, Dieter

    2009-01-01

    Nine AuX molecules (X = H, O, S, Se, Te, F, Cl, Br, I), their isoelectronic HgX(+) analogues, and the corresponding neutral HgX diatomics have been investigated using NESC (Normalized Elimination of the Small Component) and B3LYP theory to determine relativistic effects for bond dissociation

  10. EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama NITRITE-FREE DRY-CURED SAUSAGES

    Directory of Open Access Journals (Sweden)

    S. Parmegiani

    2011-08-01

    Full Text Available The aim of this study was the evaluation of the use of selected lactic acid bacteria starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama sausage (Salame di daino produced in a small-scale plant in Umbria (Italy, and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame di daino was obtained with two different 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 paler and harder, whereas those made with the addition of starter cultures 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.

  11. The dissociative bond.

    Science.gov (United States)

    Gordon, Nirit

    2013-01-01

    Dissociation leaves a psychic void and a lingering sense of psychic absence. How do 2 people bond while they are both suffering from dissociation? The author explores the notion of a dissociative bond that occurs in the aftermath of trauma--a bond that holds at its core an understanding and shared detachment from the self. Such a bond is confined to unspoken terms that are established in the relational unconscious. The author proposes understanding the dissociative bond as a transitional space that may not lead to full integration of dissociated knowledge yet offers some healing. This is exemplified by R. Prince's (2009) clinical case study. A relational perspective is adopted, focusing on the intersubjective aspects of a dyadic relationship. In the dissociative bond, recognition of the need to experience mutual dissociation can accommodate a psychic state that yearns for relationship when the psyche cannot fully confront past wounds. Such a bond speaks to the need to reestablish a sense of human relatedness and connection when both parties in the relationship suffer from disconnection. This bond is bound to a silence that becomes both a means of protection against the horror of traumatic memory and a way to convey unspoken gestures toward the other.

  12. The samurai bond market

    OpenAIRE

    1997-01-01

    Issuance in the samurai bond market has more than tripled over the past several years. Some observers have attributed this growth to a systematic underestimation of credit risk in the market. A detailed review of credit quality, ratings differences, and initial issue pricing in the samurai bond market, however, turns up little evidence to support this concern.

  13. An in-mold packaging process for plastic fluidic devices.

    Science.gov (United States)

    Yoo, Y E; Lee, K H; Je, T J; Choi, D S; Kim, S K

    2011-01-01

    Micro or nanofluidic devices have many channel shapes to deliver chemical solutions, body fluids or any fluids. The channels in these devices should be covered to prevent the fluids from overflowing or leaking. A typical method to fabricate an enclosed channel is to bond or weld a cover plate to a channel plate. This solid-to-solid bonding process, however, takes a considerable amount of time for mass production. In this study, a new process for molding a cover layer that can enclose open micro or nanochannels without solid-to-solid bonding is proposed and its feasibility is estimated. First, based on the design of a model microchannel, a brass microchannel master core was machined and a plastic microchannel platform was injection-molded. Using this molded platform, a series of experiments was performed for four process or mold design parameters. Some feasible conditions were successfully found to enclosed channels without filling the microchannels for the injection molding of a cover layer over the plastic microchannel platform. In addition, the bond strength and seal performance were estimated in a comparison with those done by conventional bonding or welding processes.

  14. Thermal drying of Lactobacillus delbrueckii subsp. bulgaricus and its efficient use as starter for whey fermentation and unsalted cheese making.

    Science.gov (United States)

    Katechaki, Eleftheria; Solomonidis, Theodoros; Bekatorou, Argyro; Koutinas, Athanasios A

    2010-11-01

    Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35-55 degrees C and its efficiency for lactic acid fermentation of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their viability (82-87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fermentation of whey and mixtures of whey/molasses using the dried culture were comparable to those of non-dried cells, and only low pH had a detrimental effect on the fermentation ability of the dried cells. Furthermore, dried L. bulgaricus, free or immobilized on casein coagulates, was used as starter for the production of unsalted hard-type cheese. The effects of the amount of starter culture and the immobilization technique, the evolution of microbial counts, and the sensory properties of the produced cheeses were evaluated during ripening at various temperatures.

  15. Enterococcus faecium ve Enterococcus faecalis 'in Starter ve Probiyotik Kültür Özellikleri

    OpenAIRE

    Erginkaya, Zerrin; Yurdakul, Naci Erhan; Karakaş, Ayşegül

    2007-01-01

    ÖzetEnterococcus faecium ve Enterococcus faecalis bazı gıdalarda organoleptik özellikleri iyileştirmenin yanı sıra lipolitik ve esterolitik aktivite, sitrattan yararlanma ile uçucu aromatik bileşikleri sentezleme gibi özellikleri nedeniyle bazı fermente süt ve et ürünlerinin olgunlaştırılması sırasında diğer laktik asit bakterileri ile birlikte starter kültür olarak kullanılmaktadır. Günümüzde Enterococcus 'ların gıda üretiminde starter kültür ve/veya probiyotik olarak kullanılmaları s...

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

    Science.gov (United States)

    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 (psausage 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 (psausages decreased with ripening time, meanwhile the redness (a) increased significantly (psausages 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 (psausage of high quality.

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

    Science.gov (United States)

    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) 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

  18. Corporate Bonds in Denmark

    DEFF Research Database (Denmark)

    Tell, Michael

    2015-01-01

    Corporate financing is the choice between capital generated by the corporation and capital from external investors. However, since the financial crisis shook the markets in 2007–2008, financing opportunities through the classical means of financing have decreased. As a result, corporations have...... to think in alternative ways such as issuing corporate bonds. A market for corporate bonds exists in countries such as Norway, Germany, France, the United Kingdom and the United States, while Denmark is still behind in this trend. Some large Danish corporations have instead used foreign corporate bonds...... markets. However, NASDAQ OMX has introduced the First North Bond Market in December 2012 and new regulatory framework came into place in 2014, which may contribute to a Danish based corporate bond market. The purpose of this article is to present the regulatory changes in Denmark in relation to corporate...

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

    Science.gov (United States)

    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

  20. Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

    OpenAIRE

    Kumar, Sanjeev; Kanawjia, S. K.; Kumar, Suryamani; Khatkar, Sunil

    2011-01-01

    The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness...

  1. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.

    Science.gov (United States)

    Broadbent, J R; Brighton, C; McMahon, D J; Farkye, N Y; Johnson, M E; Steele, J L

    2013-07-01

    Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the

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

    Directory of Open Access Journals (Sweden)

    Cristiane Mengue Feniman Moritz

    2012-09-01

    Full Text Available 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 10(8CFU/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.

  3. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

    Directory of Open Access Journals (Sweden)

    Maja Tolinacki

    2013-01-01

    Full Text Available The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old and BGVL2a (15 days old. The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR with the primer (GTG5. Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56, the most numerous LAB species were Leuconostoc pseudomesenteroides (27 and Lactococcus lactis (26. In 15-day-old BGVL2a (93 isolates, Lactobacillus plantarum (33, Enterococcus durans (26 and Pediococcus pentosaceus (14 were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.

  4. Valine, isoleucine, arginine and glycine supplementation of low-protein diets for broiler chickens during the starter and grower phases.

    Science.gov (United States)

    Ospina-Rojas, I C; Murakami, A E; Duarte, C R A; Eyng, C; Oliveira, C A L; Janeiro, V

    2014-01-01

    1. Two experiments were performed to study the supplementation of valine, isoleucine, arginine and glycine (Val, Ile, Arg, Gly) in low-protein diets for broiler chickens in the starter (1-21 d; Exp. 1) and grower (22-42 d; Exp. 2) phases. 2. A low-crude protein (CP) diet was formulated to meet the requirements of all amino acids (AA) supplied by the control diet except for Val, Ile, Arg and Gly. The other experimental diets were obtained by the isolated or combined supplementation of the studied AA in the low-CP diet. 3. Growth, serum parameters and litter characteristics were taken in both of the experiments. Carcass measurements were taken in Experiment 2. 4. In the starter and grower phases, low-CP diets without supplementation resulted in birds with a poorer weight gain and feed conversion than those of the birds that received the control diet. 5. In the starter phase, individual supplementation with Val and Gly, but not Ile and Arg, restored the weight gain of the birds, while diets with the addition of Val + Gly, Val + Ile + Arg, Val + Ile + Gly and Val + Ile + Arg + Gly restored their feed conversion. 6. In the grower phase, weight gain was re-established at the same rate as the control diet for the diets supplemented with Val + Ile, Val + Ile + Arg, Val + Ile + Gly and Val + Ile + Arg + Gly. However, the feed conversion was restored only in birds that received the diet supplemented with all studied AA. 7. The supplementation of Val and Gly in low-CP diets was sufficient to avoid adverse effects in the performance and serum parameters of broilers in the starter phase. However, birds in the grower phase required the combined supplementation of Val, Ile, Arg and Gly, to prevent compromised performance.

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

    Science.gov (United States)

    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. Journal of Animal Physiology and Animal Nutrition © 2013 Blackwell Verlag GmbH.

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

    OpenAIRE

    Kim, Young Joo; Park,Sung Yong; Lee, Hong Cheol; Yoo, Seung Seok; Oh, Se Jong; Kim, Hyeong Sang; Chin, Koo Bok

    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 c...

  7. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Science.gov (United States)

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

    2014-04-01

    A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures.

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

    Science.gov (United States)

    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.

  9. The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

    Directory of Open Access Journals (Sweden)

    B. Makarijoski

    2016-01-01

    Full Text Available White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5 contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.

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

    Science.gov (United States)

    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.

  11. Influence of tallow and calcium concentrations on the performance and energy and nutrient utilization in broiler starters.

    Science.gov (United States)

    Tancharoenrat, P; Ravindran, V

    2014-06-01

    The influence of tallow and Ca concentrations on the performance, apparent ileal digestibility, and total tract retention of N, Ca, P, and AME in broiler starter diets fed corn-soy-based diets was examined. The experimental design was a 3 × 3 factorial arrangement of treatments evaluating 3 inclusion levels of tallow (0, 40, and 80 g/kg) and 3 dietary concentrations of Ca (7, 10, and 13 g/kg). Nine treatment diets were formulated to meet the requirements for major nutrients for broiler starters, except for AME and Ca concentrations. The results showed that increasing tallow inclusion increased (P 0.05) feed to gain to 10 g/kg of Ca but lower (P tallow, increasing Ca concentrations decreased (P tallow containing 13 g/kg of Ca showed lower (P tallow containing 7 g/kg of Ca showed the lowest (P tallow compared with those with 0 and 80 g/kg of tallow. Birds fed diets containing 7 g/kg of Ca had similar (P > 0.05) fat retention to that of 10 g/kg of Ca, but higher (P tallow containing 7 g/kg of Ca had higher (P tallow diets, 7 g/kg of Ca had the highest (P tallow had the highest ileal digestibility of fat (P tallow compared with those of 0 and 80 g/kg of tallow. High dietary Ca concentrations adversely affected the performance and the utilization of energy, N, Ca, and P in broiler starters.

  12. Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

    Directory of Open Access Journals (Sweden)

    Yuhong Huang

    2017-09-01

    Full Text Available Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the liquor starter production process. Fungi were found to be the most abundant and active community members. A total of 932 carbohydrate-active enzymes, including highly expressed auxiliary activity family 9 and 10 proteins, were identified at 62°C under aerobic conditions. Some potential thermostable enzymes were identified at 50, 62, and 25°C (mature stage. Increased content and overexpressed key enzymes involved in glycolysis and starch, pyruvate and ethanol metabolism were detected at 50 and 62°C. The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.

  13. Strain-specific differentiation of lactococci in mixed starter culture populations using randomly amplified polymorphic DNA-derived probes.

    Science.gov (United States)

    Erlandson, K; Batt, C A

    1997-07-01

    A hydrophobic grid membrane filtration (HGMF) colony hybridization assay was developed that allows strain-specific differentiation of defined bacterial populations. The randomly amplified polymorphic DNA (RAPD) fingerprinting technique was used to identify potential signature nucleic acid sequences unique to each member of a commercial cheese starter culture blend. The blend consisted of two closely related Lactococcus lactis subsp. cremoris strains, 160 and 331, and one L. lactis subsp. lactis strain, 210. Three RAPD primers (OPX 1, OPX 12, and OPX 15) generated a total of 32 products from these isolates, 20 of which were potential strain-specific markers. Southern hybridization analyses revealed, that the RAPD-generated signature sequences OPX15-0.95 and a 0.36-kb HaeIII fragment of OPX1-1.0b were specific for strains 331 and 210, respectively, within the context of the test starter culture blend. These strain-specific probes were used in a HGMF colony hybridization assay. Colony lysis, hybridization, and nonradioactive detection parameters were optimized to allow specific differentiation and quantitation of the target strains in the mixed starter culture population. When the 210 and 331 probes were tested at their optimal hybridization temperatures against single cultures, they detected 100% of the target strain CFUs, without cross-reactivity to the other strains. The probes for strains 210 and 331 also successfully detected their targets in blended cultures even with a high background of the other two strains.

  14. Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

    Directory of Open Access Journals (Sweden)

    Tayyebeh Sarlak

    2017-03-01

    Full Text Available The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC on microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir. Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH and acidity at 4 ºC did not change (p ≥ 0.05, while at 25 ºC pH and total solid decreased as well as acidity. Concentrations of acetaldehyde and ethanol increased (p < 0.05. No significant differences (p ≥ 0.05 were observed in protein and non-protein-nitrogen for both samples. Sensory evaluation revealed that storage did not affect texture and color of samples at 4 ºC. Kefir produced by Chr. Hansen starter stored at 4 ºC had the highest acceptability until 40-day storage and was preferred by the panelists.

  15. BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE

    Directory of Open Access Journals (Sweden)

    T. Ahmed and R. Kanwal

    2004-04-01

    Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

  16. A QSPR for the plasticization efficiency of polyvinylchloride plasticizers.

    Science.gov (United States)

    Chandola, Mridula; Marathe, Sujata

    2008-01-01

    A simple quantitative structure property relationship (QSPR) for correlating the plasticization efficiency of 25 polyvinylchloride (PVC) plasticizers was obtained using molecular modeling. The plasticizers studied were-aromatic esters (phthalate, terephthalate, benzoate, trimellitate), aliphatic esters (adipate, sebacate, azelate), citrates and a phosphate. The low temperature flex point, Tf, of plasticized polyvinylchloride resins was considered as an indicator of plasticization efficiency. Initially, we attempted to predict plasticization efficiency of PVC plasticizers from physical and structural descriptors derived from the plasticizer molecule alone. However, the correlation of these descriptors with Tf was not very good with R=0.78 and r2=0.613. This implied that the selected descriptors were unable to predict all the interactions between PVC and plasticizer. Hence, to account for these interactions, a model containing two polyvinylchloride (PVC) chain segments along with a plasticizer molecule in a simulation box was constructed, using molecular mechanics. A good QSPR equation correlating physical and structural descriptors derived from the model to Tf of the plasticized resins was obtained with R=0.954 and r2=0.909.

  17. Irregular Characteristics of Bond Interface Formation in Ultrasonic Wire Wedge Bonding

    Institute of Scientific and Technical Information of China (English)

    Mingyu LI; Hongjun JI; Chunqing WANG; Au Tai KUNG; Han Sur BANG; Hee Seon BANG

    2006-01-01

    The mechanism of ultrasonic wire wedge bonding, one of the die/chip interconnection methods, was investigated based on the characteristics of the ultrasonic wire bonding joints. The Al-1%Si wire of 25 μm in diameter was bonded on Au/Ni/Cu pad and the joint cross-section was analyzed by scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). The results indicated that it is irregular for the ultrasonic bond formation, non-welded at the centre but joining well at the periphery, especially at the heel and toe of the joint. Furthermore, the diffusion and/or reaction at the cross-section interface are not clear at C-zone, while there exists a strip layer microstructure at P-zone, and the composition is 78.96 at. pct Al and 14.88 at. pct Ni, close to the Al3Ni intermetallic compound. All these observations are tentatively ascribed to the plastic flow enhanced by ultrasonic vibration and repeated cold deformation driving interdiffusion between Al and Ni at bond interface.

  18. Sustainable reverse logistics for household plastic waste

    OpenAIRE

    Bing, X

    2014-01-01

    Summary of the thesis titled “Sustainable Reverse Logistics for Household Plastic Waste” PhD Candidate: Xiaoyun Bing Recycled plastic can be used in the manufacturing of plastic products to reduce the use of virgin plastics material. The cost of recycled plastics is usually lower than that of virgin plastics. Therefore, it is environmentally and economically beneficial to improve the plastic recycling system to ensure more plastic waste from households is properly collected and pr...

  19. Effect of ultrasonic power and bonding force on the bonding strength of copper ball bonds

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Copper wire, serving as a cost-saving alternative to gold wire, has been used in many high-end thermosonic ball bonding applications. In this paper, the bond shear force, bond shear strength, and the ball bond diameter are adopted to evaluate the bonding quality. It is concluded that the efficient ultrasonic power is needed to soften the ball to form the copper bonds with high bonding strength. However, excessive ultrasonic power would serve as a fatigue loading to weaken the bonding. Excessive or less bonding force would cause cratering in the silicon.

  20. Transversely Compressed Bonded Joints

    DEFF Research Database (Denmark)

    Hansen, Christian Skodborg; Schmidt, Jacob Wittrup; Stang, Henrik

    2012-01-01

    The load capacity of bonded joints can be increased if transverse pressure is applied at the interface. The transverse pressure is assumed to introduce a Coulomb-friction contribution to the cohesive law for the interface. Response and load capacity for a bonded single-lap joint was derived using...... non-linear fracture mechanics. The results indicated a good correlation between theory and tests. Furthermore, the model is suggested as theoretical base for determining load capacity of bonded anchorages with transverse pressure, in externally reinforced concrete structures....

  1. Prefabricated light-polymerizing plastic pattern for partial denture framework

    Directory of Open Access Journals (Sweden)

    Atsushi Takaichi

    2011-01-01

    Full Text Available Our aim is to report an application of a prefabricated light-polymerizing plastic pattern to construction of removable partial denture framework without the use of a refractory cast. A plastic pattern for the lingual bar was adapted on the master cast of a mandibular Kennedy class I partially edentulous patient. The pattern was polymerized in a light chamber. Cobalt-chromium wires were employed to minimize the potential distortion of the plastic framework. The framework was carefully removed from the master cast and invested with phosphate-bonded investment for the subsequent casting procedures. A retentive clasp was constructed using 19-gauge wrought wire and was welded to the framework by means of laser welding machine. An excellent fit of the framework in the patient′s mouth was observed in the try-in and the insertion of the denture. The result suggests that this method minimizes laboratory cost and time for partial denture construction.

  2. Shape memory polymer network with thermally distinct elasticity and plasticity.

    Science.gov (United States)

    Zhao, Qian; Zou, Weike; Luo, Yingwu; Xie, Tao

    2016-01-01

    Stimuli-responsive materials with sophisticated yet controllable shape-changing behaviors are highly desirable for real-world device applications. Among various shape-changing materials, the elastic nature of shape memory polymers allows fixation of temporary shapes that can recover on demand, whereas polymers with exchangeable bonds can undergo permanent shape change via plasticity. We integrate the elasticity and plasticity into a single polymer network. Rational molecular design allows these two opposite behaviors to be realized at different temperature ranges without any overlap. By exploring the cumulative nature of the plasticity, we demonstrate easy manipulation of highly complex shapes that is otherwise extremely challenging. The dynamic shape-changing behavior paves a new way for fabricating geometrically complex multifunctional devices.

  3. Plasticity modeling & computation

    CERN Document Server

    Borja, Ronaldo I

    2013-01-01

    There have been many excellent books written on the subject of plastic deformation in solids, but rarely can one find a textbook on this subject. “Plasticity Modeling & Computation” is a textbook written specifically for students who want to learn the theoretical, mathematical, and computational aspects of inelastic deformation in solids. It adopts a simple narrative style that is not mathematically overbearing, and has been written to emulate a professor giving a lecture on this subject inside a classroom. Each section is written to provide a balance between the relevant equations and the explanations behind them. Where relevant, sections end with one or more exercises designed to reinforce the understanding of the “lecture.” Color figures enhance the presentation and make the book very pleasant to read. For professors planning to use this textbook for their classes, the contents are sufficient for Parts A and B that can be taught in sequence over a period of two semesters or quarters.

  4. Low temperature creep plasticity

    Directory of Open Access Journals (Sweden)

    Michael E. Kassner

    2014-07-01

    Full Text Available The creep behavior of crystalline materials at low temperatures (T < 0.3Tm is discussed. In particular, the phenomenological relationships that describe primary creep are reviewed and analyzed. A discussion of the activation energy for creep at T < 0.3Tm is discussed in terms of the context of higher temperature activation energy. The basic mechanism(s of low temperature creep plasticity are discussed, as well.

  5. Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics

    Directory of Open Access Journals (Sweden)

    Beniamino T. Cenci-Goga

    2015-05-01

    Full Text Available Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approximately 107 cfu mL–1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090. Each strain was inoculated into skim milk to get an initial concentration of approximately 106 cfu mL–1. Growth curves in skim milk for the following challenges were studied: i sterility control; ii association LAB; iii association of LAB vs each selected pathogen or hygiene indicator; iv selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators.

  6. Evaluation of a potential starter culture for enhance quality of coffee fermentation.

    Science.gov (United States)

    Silva, Cristina Ferreira; Vilela, Danielle Marques; de Souza Cordeiro, Cecília; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas

    2013-02-01

    The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of bacteria, fungi and yeast. The objectives of this work were to select pectinolytic microorganisms isolated from coffee fermentations and evaluate their performance on coffee pulp culture medium. The yeasts and bacteria isolates were evaluated for their activity of polygalacturonase (PG), pectin lyase (PL) and pectin methylesterase (PME) and metabolites production. Among 127 yeasts isolates and 189 bacterial isolates, 15 were pre-selected based on their ability to produce PL and organic compounds. These isolates were strains identified as Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Candida parapsilosis, Pichia caribbica, Pichia guilliermondii and Saccharomyces cerevisiae. When cultivated in Coffee peel and pulp media in single culture or two by two mixed inocula, different behavior concerning to PME, PL and PG were found. The two principal components PC1 and PC2 accounted for 45.27 and 32.02 % of the total variance. UFLA CN727 and UFLA CN731 strains were grouped in the positive part of PC1 being characterized by 1,2-propanediol, hexanoic acid, decanoic acid, nonanoic acid and ethyl acetate. The UFLA CN448 and UFLA CN724 strains were grouped in the negative part of PC1 and were mainly characterized by guaiacol, butyric acid and citronellol. S. cerevisiae UFLACN727, P. guilliermondii UFLACN731 and C. parapsilosis UFLACN448 isolates are promising candidates to be tested in future studies as coffee starter cultures.

  7. Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.

    Science.gov (United States)

    Han, Noori; Park, Sun-Young; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2016-11-01

    This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9h at all temperatures, sharply increasing until 18h and decreasing after 18h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6h to 15h and decreased after 15h at 40°C. The BA during STB-01 and CHN-11 (1:1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3h at 35 and 40°C, sharply increasing up to 12h and decreasing after 15h at 35°C, and after 6h, increasing up to 9h at 30°C. After 3h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15h with 12.46mg/kg.

  8. Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation.

    Science.gov (United States)

    Tsuyoshi, Naoko; Fudou, Ryosuke; Yamanaka, Shigeru; Kozaki, Michio; Tamang, Namrata; Thapa, Saroj; Tamang, Jyoti P

    2005-03-15

    Marcha or murcha is a traditional amylolytic starter used to produce sweet-sour alcoholic drinks, commonly called jaanr in the Himalayan regions of India, Nepal, Bhutan, and Tibet (China). The aim of this study was to examine the microflora of marcha collected from Sikkim in India, focusing on yeast flora and their roles. Twenty yeast strains were isolated from six samples of marcha and identified by genetic and phenotypic methods. They were first classified into four groups (Group I, II, III, and IV) based on physiological features using an API test. Phylogenetic, morphological, and physiological characterization identified the isolates as Saccharomyces bayanus (Group I); Candida glabrata (Group II); Pichia anomala (Group III); and Saccharomycopsis fibuligera, Saccharomycopsis capsularis, and Pichia burtonii (Group IV). Among them, the Group I, II, and III strains produced ethanol. The isolates of Group IV had high amylolytic activity. Because all marcha samples tested contained both starch degraders and ethanol producers, it was hypothesized that all four groups of yeast (Group I, II, III, and IV) contribute to starch-based alcohol fermentation.

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

    Science.gov (United States)

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

    2016-01-01

    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.

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    Noelia Z. Palavecino Prpich

    2015-01-01

    Full Text Available 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.

  12. Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production

    Directory of Open Access Journals (Sweden)

    Dora Bučan

    2013-11-01

    Full Text Available The antibiotic susceptibility and antimicrobial activity, as food safety parameters important for application of autochthonous lactic acid bacteria (LAB, that previously satisfied technological criteria for functional starter cultures in fresh cheese production were examined. Soluble whole cell protein patterns of autochthonous LAB strains from fresh cheese, obtained by SDS-PAGE, revealed the presence of two predominant strains, which were identified as Lactobacillus fermentum A8 and Enterococcus faecium A7. These strains were not resistant and shown susceptibility to antibiotics: ampicillin, bacitracin, penicillin G, azithromycin, chloramphenicol, clarithromycin, clindamycin, spiramycin, tetracycline, streptomycin, neomycin, gentamicin, erythromycin, rifampicin and novobiocin. Lb. fermentum A8 strain displayed phenotypic resistance to vancomycin, but this resistance is intrinsic, not transferable and it is acceptable from the safety aspect. The capacity of Lb. fermentum A8 and Ec. faecium A7 to inhibit growth of test-microorganisms Listeria monocytogenes ATCC 11911, Escherichia coli 3014, Salmonella enterica serovar Typhimurium FP1 and Staphylococcus aureus 3048, was also analysed. According to obtained results, Lb. fermentum A8 and Ec. faecium A7 are safe from the aspect of spreading antibiotic resistance and could be useful as bioprotective cultures that inhibit common bacterial food contaminants, including L. monocytogenes.

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

    Science.gov (United States)

    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.

  14. Digestible Lysine on Live Performance of Chicken Type Naked Neck During the Starter Phase

    Directory of Open Access Journals (Sweden)

    RG de Oliveira

    2015-12-01

    Full Text Available ABSTRACT The poultry market has changed due to a higher consumer interest on products with differentiated organoleptic characteristics, making of free-range broiler production a promising activity. This experiment was conducted to determine the digestible lysine requirements of Redbro Cou Nu male and female chickens during the starter phase (one to 21 days of age. Six hundred and thirty Redbro Cou Nu broilers were distributed into 30 pens (21 chickens/pen according to a randomized complete design in a 5 x 2 factorial arrangement, consisting of five levels of digestible lysine and two sexes, with three replicates (pens per treatments. Diets with increasing digestible lysine levels (8.1, 9.5, 10.9, 12.3 and 13.7 g of digestible lysine per kg of diet were offered ad libitum. The following performance traits were evaluated at the end of the experiment (d 21: feed intake, lysine intake, body weight gain, and feed conversion ratio. No interaction between dietary lysine level and sex was observed for the evaluated traits. The effect of sex was only detected on body weight gain, while effects of dietary lysine level were only detected on the feed intake. Males presented higher body weight gain than females. Lysine intake and body weight gain increased, and feed conversion ratio decreased as the level of dietary lysine increased. The best feed conversion ratio was obtained when birds were fed 12.95 g of digestible lysine per kg of diet.

  15. Different sodium levels and electrolyte balances in pre-starter diets for broilers

    Directory of Open Access Journals (Sweden)

    A Maiorka

    2004-09-01

    Full Text Available An experiment with 400 one-day-old male chicks (Ross was conducted to evaluate the effects of different Na levels (0.10, 0.22, 0.34 and 0.46% and different cation/anion balances (Na+K-Cl (100, 150, 200, 250 and 300 meq/kg in pre-starter diets on broiler performance. The corn and soybean-based diets had 22% crude protein and 2,900 kcal/kg metabolizable energy and were fed ad libitum. Performance data showed a positive quadratic effect of increasing Na levels on feed and water consumption, weight gain and feed conversion. Na+K-Cl also had a quadratic influence on feed intake and weight gain. None of the effects tested affected the amount of water measured in excreta. Derivatives of obtained regression equations pointed to optimal Na levels of 0.45% for water consumption, 0.40% for feed intake and weight gain and 0.38% for feed conversion. As to the effect of dietary Na+K-Cl balances on performance, regression equation values were 174 meq/kg for feed consumption and 163 meq/kg for weight gain. These results show that both Na level and Na+K-Cl balance interfere on broiler performance.

  16. The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage.

    Science.gov (United States)

    Ávila, C L S; Carvalho, B F; Pinto, J C; Duarte, W F; Schwan, R F

    2014-02-01

    Sugar cane (Saccharum spp.) is a forage crop widely used in animal feed because of its high dry matter (DM) production (25 to 40 t/ha) and high energy concentration. The ensiling of sugar cane often incurs problems with the growth of yeasts, which leads to high losses of DM throughout the fermentative process. The selection of specific inoculants for sugar cane silage can improve the quality of the silage. The present study aimed to select strains of lactic acid bacteria (LAB) isolated from sugar cane silage and to assess their effects when used as additives on the same type of silage. The LAB strains were inoculated into sugar cane broth to evaluate their production of metabolites. The selected strains produced higher concentrations of acetic and propionic acids and resulted in better silage characteristics, such as low yeast population, lower ethanol content, and lesser DM loss. These data confirmed that facultative heterofermentative strains are not good candidates for sugar cane silage inoculation and may even worsen the quality of the silage fermentation by increasing DM losses throughout the process. Lactobacillus hilgardii strains UFLA SIL51 and UFLA SIL52 resulted in silage with the best characteristics in relation to DM loss, low ethanol content, higher LAB population, and low butyric acid content. Strains UFLA SIL51 and SIL52 are recommended as starter cultures for sugar cane silage.

  17. Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

    Science.gov (United States)

    Bonatsou, S; Benítez, A; Rodríguez-Gómez, F; Panagou, E Z; Arroyo-López, F N

    2015-04-01

    Yeasts are unicellular eukaryotic microorganisms with a great importance in the elaboration on many foods and beverages. In the last years, researches have focused their attention to determine the favourable effects that these microorganisms could provide to table olive processing. In this context, the present study assesses, at laboratory scale, the potential technological (resistance to salt, lipase, esterase and β-glucosidase activities) and probiotic (phytase activity, survival to gastric and pancreatic digestions) features of 12 yeast strains originally isolated from Greek natural black table olive fermentations. The multivariate classification analysis carried out with all information obtained (a total of 336 quantitative input data), revealed that the most promising strains (clearly discriminated from the rest of isolates) were Pichia guilliermondii Y16 (which showed overall the highest resistance to salt and simulated digestions) and Wickerhamomyces anomalus Y18 (with the overall highest technological enzymatic activities), while the rest of strains were grouped together in two clearly differentiated clusters. Thus, this work opens the possibility for the evaluation of these two selected yeasts as multifunctional starters, alone or in combination with lactic acid bacteria, in real table olive fermentations.

  18. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

    Directory of Open Access Journals (Sweden)

    Biljana Radeljević

    2013-03-01

    Full Text Available The aim of this study was to determine the influence of microbial (commercial starter culture on concentration of total free amino groups (amino acids in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01 increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01 in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

  19. Torque Split Strategy for Parallel Hybrid Electric Vehicles with an Integrated Starter Generator

    Directory of Open Access Journals (Sweden)

    Zhumu Fu

    2014-01-01

    Full Text Available This paper presents a torque split strategy for parallel hybrid electric vehicles with an integrated starter generator (ISG-PHEV by using fuzzy logic control. By combining the efficiency map and the optimum torque curve of the internal combustion engine (ICE with the state of charge (SOC of the batteries, the torque split strategy is designed, which manages the ICE within its peak efficiency region. Taking the quantified ICE torque, the quantified SOC of the batteries, and the quantified ICE speed as inputs, and regarding the output torque demanded on the ICE as an output, a fuzzy logic controller (FLC with relevant fuzzy rules has been developed to determine the optimal torque distribution among the ICE, the ISG, and the electric motor/generator (EMG effectively. The simulation results reveal that, compared with the conventional torque control strategy which uses rule-based controller (RBC in different driving cycles, the proposed FLC improves the fuel economy of the ISG-PHEV, increases the efficiency of the ICE, and maintains batteries SOC within its operation range more availably.

  20. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.

    Science.gov (United States)

    Londero, Alejandra; Hamet, María F; De Antoni, Graciela L; Garrote, Graciela L; Abraham, Analía G

    2012-08-01

    We report here a comparative analysis of the growth, acidification capacity, and chemical and microbiologic composition between kefir grains after 20 subcultures in whey at 20, 30, and 37°C and the original kefir grains coming from milk along with a determination of the microbiological composition of the fermented whey as compared with that of traditional fermented milk. When fermentation was carried out repeatedly at 30 or 37°C, kefir grains changed their kefir-like appearance, exhibited reduced growth rates, had a lower diversity of yeasts and water content, and a higher protein-to-polysaccharide ratio compared with the original kefir grains. In contrast, at 20°C kefir grains could remain in whey for prolonged periods without altering their acidification capacity, growth rate, macroscopic appearance or chemical and microbiologic composition-with the only difference being a reduction in certain yeast populations after 20 subcultures in whey. At this incubation temperature, the presence of Lactobacillus kefiranofaciens, Lb. kefir, Lb. parakefir, Lactococcus lactis, Kluyveromyces marxianus, Saccharomyces unisporus, and Sac. cerevisiae was detected in kefir grains and in fermented whey by denaturing-gradient-gel electrophoresis (DGGE). In whey fermented at 20°C the number of lactic-acid bacteria (LAB) was significantly lower (Pkefir grains as whey-fermentation starters.

  1. Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures

    Directory of Open Access Journals (Sweden)

    Joković, N.

    2014-09-01

    Full Text Available One hundred and seventy eight isolates of lactic acid bacteria (LAB were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of isolates was performed by phenotypic characterization followed by molecular identification using (GTG5-PCR and sequence analysis of 16S rRNA gene. Isolates belonged to Lactococcus lactis and Enterococcus faecium were found in milk and kajmak samples while Leuconostoc mesenteroides and Enterococcus durans were the most frequently isolated species from kajmak samples. Streptococcus thermophilus were isolated from milk sample only with enrichment technique. Further characterization of LAB isolates was done for technological properties which are important for industrial application of LAB. Strains of Lc. lactis and S. thermophilus that showed very good acidification and proteolityc activities and L. mesenteroides strains that metabolized citrate can be used in development of starter cultures for eventual industrial production of kajmak. Additionally, producers of antimicrobial compounds belonged to Lc. lactis subsp. lactis biovar. diacetylactis can be used for control of undesirable microflora in kajmak production.

  2. A ready-to-use antifungal starter culture improves the shelf life of packaged bread.

    Science.gov (United States)

    Gerez, C L; Torino, M I; Obregozo, M D; Font de Valdez, G

    2010-04-01

    Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.

  3. Effect of Inoculating Lactic Acid Bacteria Starter in Low-Salt Pickle Process of Zhacai

    Directory of Open Access Journals (Sweden)

    Shiyang Gao

    2012-10-01

    Full Text Available The traditional pickle process of Zhacai was thought unsafely and unstable, because of the high salt and nitrite contents. The study has shown a method to solve these problems. One Lactic Acid Bacteria (LAB strain, Lactobacillus plantarum was used as starter in the low salt pickle process of Chinese Zhacai. The LAB inoculation amounts were 2, 5, 8%, respectively and the group without LAB inoculation was set as the control. The inoculation groups were added with 8% salt, while the control group 10%. The dynamic changes of physical and chemical parameters of two groups were detected during the pickle process. The results showed that: pH value of the inoculated groups declined rapidly, the lowest pH value was 3.61; the LAB became the predominant bacteria strains during the pickle and the colony amounts of the inoculated groups could be up to 6.32 log10 cfu/mL; the nitrite content of each group kept rising and the nitrite peaks of the inoculated groups appeared 3 days in advance, but the peak values were nearly half of the control group; amino nitrogen contents were lower but finally higher than control group and the highest value could reach 0.46 g/100 mL finally. Therefore, the inoculated groups with the lower salt could be more safety and better flavor. This study provided important reference to optimize the pickle fermentation process of Chinese Zhacai.

  4. Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy

    Directory of Open Access Journals (Sweden)

    Sirilux Chaijamrus

    2011-04-01

    Full Text Available The use of mixed herbs in Thai rice wine starter (Loog-pang were investigated in order to directly maintain theefficiency of the microbial community (Saccharomycopsis fibuligera, Amylomyces sp., Gluconobacter sp. and Pediocccuspentosaceus. The optimum formula was galanga, garlic, long pepper, licorice, and black pepper at the ratio of 0.5:8:1:4:1,respectively. Previously, waste paddy has been used directly as a renewable resource for fuel ethanol production using solidstate fermentation (SSF with Loog-pang. In this study, hydrolyzed malted rice starch was used as the sole nutrient source insubmerged fermentation (SmF to enhance the process yield. The maximum ethanol productivity (4.08 g/kg waste paddy h-1and the highest ethanol concentration (149±7.0 g/kg waste paddy were obtained after 48 hrs of incubation. The resultsindicated that starch saccharification provided a higher ethanol yield (48.38 g/100g sugar consumed than SSF. In addition,the efficiency of ethanol fermentation was 67% which is similar to that of the malted rice made from normal paddy (68%.This result suggests that waste paddy could be used as an alternative raw material for ethanol production.

  5. Fractal Communication System Using Digital Signal Processing Starter Kit (DSK TMS320c6713

    Directory of Open Access Journals (Sweden)

    Arsyad Ramadhan Darlis

    2015-12-01

    Full Text Available In 1992, Wornell and Oppenheim did research on a modulation which is formed by using wavelet theory. In some other studies, proved that this modulation can survive on a few channels and has reliability in some applications. Because of this modulation using the concept of fractal, then it is called as fractalmodulation. Fractal modulation is formed by inserting information signal into fractal signals that are selffractal similary. This modulation technique has the potential to replace the OFDM (Orthogonal Frequency Division Multiplexing, which is currently used on some of the latest telecommunication technologies. The purpose of this research is to implement the fractal communication system using Digital Signal Processing Starter Kit (DSK TMS320C6713 without using AWGN and Rayleigh channel in order to obtain the ideal performance of the system. From the simulation results using MATLAB7.4. it appears that this communication system has good performance on some channels than any other communication systems. While in terms of implementation by using (DSK via TMS320C6713 Code Composer Studio (CCS, it can be concluded that thefractal communication system has a better execution time on some tests.

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

    Science.gov (United States)

    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.

  7. New perspectives in plastic biodegradation.

    Science.gov (United States)

    Sivan, Alex

    2011-06-01

    During the past 50 years new plastic materials, in various applications, have gradually replaced the traditional metal, wood, leather materials. Ironically, the most preferred property of plastics--durability--exerts also the major environmental threat. Recycling has practically failed to provide a safe solution for disposal of plastic waste (only 5% out of 1 trillion plastic bags, annually produced in the US alone, are being recycled). Since the most utilized plastic is polyethylene (PE; ca. 140 million tons/year), any reduction in the accumulation of PE waste alone would have a major impact on the overall reduction of the plastic waste in the environment. Since PE is considered to be practically inert, efforts were made to isolate unique microorganisms capable of utilizing synthetic polymers. Recent data showed that biodegradation of plastic waste with selected microbial strains became a viable solution. Copyright © 2011 Elsevier Ltd. All rights reserved.

  8. Microelectronics plastic molded packaging

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, D.R. [Ktech Corp., Albuquerque, NM (United States); Palmer, D.W.; Peterson, D.W. [Sandia National Lab., Albuquerque, NM (United States)] [and others

    1997-02-01

    The use of commercial off-the-shelf (COTS) microelectronics for nuclear weapon applications will soon be reality rather than hearsay. The use of COTS for new technologies for uniquely military applications is being driven by the so-called Perry Initiative that requires the U.S. Department of Defense (DoD) to accept and utilize commercial standards for procurement of military systems. Based on this philosophy, coupled with several practical considerations, new weapons systems as well as future upgrades will contain plastic encapsulated microelectronics. However, a conservative Department of Energy (DOE) approach requires lifetime predictive models. Thus, the focus of the current project is on accelerated testing to advance current aging models as well as on the development of the methodology to be used during WR qualification of plastic encapsulated microelectronics. An additional focal point involves achieving awareness of commercial capabilities, materials, and processes. One of the major outcomes of the project has been the definition of proper techniques for handling and evaluation of modern surface mount parts which might be used in future systems. This program is also raising the familiarity level of plastic within the weapons complex, allowing subsystem design rules accommodating COTS to evolve. A two year program plan is presented along with test results and commercial interactions during this first year.

  9. Experimental Studies on the Bonding Strength and Fracture Behavior of Incompatible Materials Bonded by Mechanical Adhesion in Multilayer Rotational Molding

    Directory of Open Access Journals (Sweden)

    Martin Löhner

    2016-01-01

    Full Text Available Rotational molding is a plastic processing method that allows for the production of seamless, hollow parts. Defined shaping of the polymeric material only takes place on the outer surface where contact to the tooling is given. The inner surface forms by surface tension effects. By sequential adding of materials, complex multilayer build-up is possible. Besides pure, single materials, filled, or multiphase systems can be processed as well. In this work, possibilities to generate bonding between supposedly incompatible materials by adding a mix-material interlayer are investigated. Interlock mechanisms on a microscale dimension occur and result in mechanical bonding between the used materials, polyethylene (PE and thermoplastic polyurethane (TPE-U. The bonding strength between the materials was investigated to reveal the correlations between processing parameters, resulting layer build-up, and bonding strength. The failure behavior was analyzed and inferences to the influence of the varied parameters were drawn.

  10. Interfacial interactions between plastic particles in plastics flotation.

    Science.gov (United States)

    Wang, Chong-qing; Wang, Hui; Gu, Guo-hua; Fu, Jian-gang; Lin, Qing-quan; Liu, You-nian

    2015-12-01

    Plastics flotation used for recycling of plastic wastes receives increasing attention for its industrial application. In order to study the mechanism of plastics flotation, the interfacial interactions between plastic particles in flotation system were investigated through calculation of Lifshitz-van der Waals (LW) function, Lewis acid-base (AB) Gibbs function, and the extended Derjaguin-Landau-Verwey-Overbeek potential energy profiles. The results showed that van der Waals force between plastic particles is attraction force in flotation system. The large hydrophobic attraction, caused by the AB Gibbs function, is the dominant interparticle force. Wetting agents present significant effects on the interfacial interactions between plastic particles. It is found that adsorption of wetting agents promotes dispersion of plastic particles and decreases the floatability. Pneumatic flotation may improve the recovery and purity of separated plastics through selective adsorption of wetting agents on plastic surface. The relationships between hydrophobic attraction and surface properties were also examined. It is revealed that there exists a three-order polynomial relationship between the AB Gibbs function and Lewis base component. Our finding provides some insights into mechanism of plastics flotation.

  11. Effect of Digestible Protein and Sulfur Amino Acids in Starter Diet on Performance and Small Intestinal (Jejunum Morphology of Broilers

    Directory of Open Access Journals (Sweden)

    Avisa Akhavan khaleghi

    2016-04-01

    Full Text Available Introduction Protein is an essential constituent of all tissues of animal body and has major effect on growth performance of the bird. A better understanding of the nutritional requirements of amino acids allows a more precise nutrition, offering the possibility for the formulator to optimize the requirement of at least minimum levels of crude protein by essential amino acids requirements, generating better result and lower costs for the producer. Methionine + Cystine (total sulfur amino acid = TSSA perform a number of functions in enzyme reactions and protein synthesis. Methionine is an essential amino acid for poultry and has an important role as a precursor of Cystine. Methionine is usually the first limiting amino acid in most of the practical diets for broiler chicken. The efficiency of utilization of dietary nutrients partly depends on the development of the gastro intestinal tract. Material and methods A 2×3 factorial arrangement in a CRD experiment was conducted to study the effect of digestible protein (DP and sulfur amino acids (DSAA during the starter period on performance and small intestinal (jejunum villous morphology. A total number of 300 day-old Ross 308 male broiler chicks were randomly distributed to 30 groups with 10 chicks each. Treatments consisted of two dietary levels of DP (19.5 and 21.5% and three dietary levels of DSAA (0.94, 1.02 and 1.1% that were fed for 10 days. For Each group and treatment, Feed Intake (FI, Weight Gain (WG and Feed Conversion Ratio (FCR were calculated and all the data were statistically analyzed by the SAS software. Results and Discussions The effects of different levels of protein and digestible sulfur amino acids on the mean feed intake, feed conversion ratio and daily weight gain are shown in the Table 3. Increase in the percentage of digestible sulfur amino acids, increased the levels of feed intake and feed conversion ratio in the starter period but, had no effect on the WG. Adding the DSAA

  12. Changes in mobility of plastic crystal ethanol during its transformation into the monoclinic crystal state

    Energy Technology Data Exchange (ETDEWEB)

    Sanz, Alejandro, E-mail: alejandro.sanz@csic.es; Nogales, Aurora; Ezquerra, Tiberio A. [Instituto de Estructura de la Materia, IEM-CSIC, Serrano 121, 28006 Madrid (Spain); Puente-Orench, Inés [Institut Laue-Langevin, BP 156, 38042 Grenoble Cedex 9 (France); Instituto de Ciencia de Materiales de Aragón, ICMA-CSIC, Pedro Cerbuna 12, 50009 Zaragoza (Spain); Jiménez-Ruiz, Mónica [Institut Laue-Langevin, BP 156, 38042 Grenoble Cedex 9 (France)

    2014-02-07

    Transformation of deuterated ethanol from the plastic crystal phase into the monoclinic one is investigated by means of a singular setup combining simultaneously dielectric spectroscopy with neutron diffraction. We postulate that a dynamic transition from plastic crystal to supercooled liquid-like configuration through a deep reorganization of the hydrogen-bonding network must take place as a previous step of the crystallization process. Once these precursor regions are formed, subsequent crystalline nucleation and growth develop with time.

  13. The effect of 2 liquid feeds and 2 sources of protein in starter on performance and blood metabolites in Holstein neonatal calves.

    Science.gov (United States)

    Tahmasbi, A M; Heidari Jahan Abadi, S; Naserian, A A

    2014-01-01

    The aim of present study was to investigate the effect of 2 liquid feeds and 2 protein sources in starter on the performance and blood metabolite responses of Holstein neonatal calves from birth to 6 wk of age. Calves (20 males and 20 females) based on sex were randomly assigned to 4 treatments in a 2 × 2 × 2 factorial arrangement, including soybean meal (SBM) and meat and bone meal (MB) with either fermented colostrum (or fresh milk. Although sex and liquid feed had no significant effect on feed intake, calves consumed more feed intake on the diet containing SBM (15 ± 0.2 kg) than MB (13 ± 0.2 kg) during the experimental period; also, weight gain was affected by both liquid feed and starter. Liquid feed and starter had significant effects on calf body size, including pin width, hip width, withers height, hip height, and stomach size, but no significant effects were observed on calf body size between the sexes. Plasma glucose concentration was not affected by sex, liquid feed, or starter. Plasma urea nitrogen concentration decreased in the first 3 wk and then started to increase during the last 3 wk, but it was only affected by starter and calves receiving SBM (10.18 mg/dL) had a higher concentration of plasma urea nitrogen than calves receiving MB (9.6 mg/dL) at the end of the experiment. Plasma growth hormone and insulin-like growth factor I concentrations decreased in all treatment groups from d 0 to the end of the study. No significant effects were observed on plasma growth hormone and insulin-like growth factor I concentrations between the 2 sexes, but they were significantly affected by both liquid feed and starter. Results of the present study provide useful information to apply to Holstein neonatal calves during the first 6 wk of life when liquid feed and 2 sources of protein in starter are considered.

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

    Science.gov (United States)

    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.

  15. Handbook of wafer bonding

    CERN Document Server

    Ramm, Peter; Taklo, Maaike M V

    2011-01-01

    Written by an author and editor team from microsystems companies and industry-near research organizations, this handbook and reference presents dependable, first-hand information on bonding technologies.In the first part, researchers from companies and institutions around the world discuss the most reliable and reproducible technologies for the production of bonded wafers. The second part is devoted to current and emerging applications, including microresonators, biosensors and precise measuring devices.

  16. Superplastic Forming and Diffusion Bonding of Titanium Alloys

    Directory of Open Access Journals (Sweden)

    A. K. Ghosh

    1986-04-01

    Full Text Available New and advanced fabrication methods for titanium components are emerging today to replace age-old fabrication processes and reduce component cost. Superplastic forming and diffusion bonding are two such advanced fabrication technologies which when applied individually or in combination can provide significant cost and weight benefits and a rather broad manufacturing technology base. This paper briefly reviews the state of understanding of the science and technology of super plastic forming of titanium alloys, and their diffusion bonding capability. Emphasis has been placed on the metallurgy of superplastic flow in two phase titanium alloys, the microstructural and external factors which influence this behaviour.

  17. Bond strength of two component injection moulded MID

    DEFF Research Database (Denmark)

    Islam, Mohammad Aminul; Hansen, Hans Nørgaard; Tang, Peter Torben;

    2006-01-01

    the integration of electrical and mechanical functionalities in a real 3D structure. If 2k injection moulding is applied with two polymers, of which one is plateable and the other is not, it will be possible to make 3D electrical structures directly on the component. To be applicable in the real engineering field...... the two different plastic materials in the MID structure require good bonding between them. This paper finds suitable combinations of materials for MIDs from both bond strength and metallisation view-point. Plastic parts were made by two-shot injection moulding and the effects of some important process...... and discussion of the paper could allow manufacturers to have a quick summary of cost effective MID manufacturing technology with drastically reduced deployment time....

  18. Use of recycled plastics in wood plastic composites - a review.

    Science.gov (United States)

    Kazemi Najafi, Saeed

    2013-09-01

    The use of recycled and waste thermoplastics has been recently considered for producing wood plastic composites (WPCs). They have great potential for WPCs manufacturing according to results of some limited researches. This paper presents a detailed review about some essential properties of waste and recycled plastics, important for WPCs production, and of research published on the effect of recycled plastics on the physical and mechanical properties of WPCs.

  19. Laser Surface Preparation for Adhesive Bonding of Aerospace Structural Composites

    Science.gov (United States)

    Belcher, M. A.; Wohl, C. J.; Hopkins, J. W.; Connell, J. W.

    2010-01-01

    Adhesive bonds are critical to the integrity of built-up structures. Disbonds can often be detected but the strength of adhesion between surfaces in contact is not obtainable without destructive testing. Typically the number one problem in a bonded structure is surface contamination, and by extension, surface preparation. Standard surface preparation techniques, including grit blasting, manual abrasion, and peel ply, are not ideal because of variations in their application. Etching of carbon fiber reinforced plastic (CFRP) panels using a neodymium-doped yttrium aluminum garnet (Nd:YAG) laser appears to be a highly precise and promising way to both clean a composite surface prior to bonding and provide a bond-promoting patterned surface akin to peel ply without the inherent drawbacks from the same (i.e., debris and curvature). CFRP surfaces prepared using laser patterns conducive to adhesive bonding were compared to typical pre-bonding surface treatments through optical microscopy, contact angle goniometry, and post-bonding mechanical testing.

  20. Direct liquefaction of plastics and coprocessing of coal with plastics

    Energy Technology Data Exchange (ETDEWEB)

    Huffman, G.P.; Feng, Z.; Mahajan, V. [Univ. of Kentucky, Lexington, KY (United States)

    1995-12-31

    The objectives of this work were to optimize reaction conditions for the direct liquefaction of waste plastics and the coprocessing of coal with waste plastics. In previous work, the direct liquefaction of medium and high density polyethylene (PE), polypropylene (PPE), poly(ethylene terephthalate) (PET), and a mixed plastic waste, and the coliquefaction of these plastics with coals of three different ranks was studied. The results established that a solid acid catalyst (HZSM-5 zeolite) was highly active for the liquefaction of the plastics alone, typically giving oil yields of 80-95% and total conversions of 90-100% at temperatures of 430-450 {degrees}C. In the coliquefaction experiments, 50:50 mixtures of plastic and coal were used with a tetralin solvent (tetralin:solid = 3:2). Using approximately 1% of the HZSM-5 catalyst and a nanoscale iron catalyst, oil yields of 50-70% and total conversion of 80-90% were typical. In the current year, further investigations were conducted of the liquefaction of PE, PPE, and a commingled waste plastic obtained from the American Plastics Council (APC), and the coprocessing of PE, PPE and the APC plastic with Black Thunder subbituminous coal. Several different catalysts were used in these studies.