Search results for " MIC"

LACTOBACILLI IN SOURDOUGH FERMENTATION: A REVIEW

2007

Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevant in order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor develop…

Foucault's voices : toward the political genealogy of the auditory-sonorous

2010

Michel Foucault (1926-1984) is not really known as a thinker of music, or more generally, as a thinker of the voice, of the sound, of audition and listening. Often, one comes up with the portrait of Foucault as a visualist of some sort, one who either was not interested in the other sensory modalities, or at least, did not have much, if anything, to say about them. However, in this study I attempt to argue against this portrait. The aim is to bring to the fore the occurrence of the theme of the voice, sound and audition in various occasions and contexts, as we follow the course of Foucault’s intellectual history. Furthermore, the aim is to show that it is not just any sort of occurrences th…

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

2022

During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …

Microbial resources and sparkling wine differentiation : state of the arts

2022

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…

Structure and dielectric breakdown strength of nano calcium carbonate/polypropylene composites

2013

Nanodielectrics, a 21st-century phenomena, is envisioned to be the answer for material challenges in progressive high-voltage technology. It is well known that the proper dispersion of nanoparticles plays a key role in improving the dielectric properties of a material, but to understand where changes in the properties of a material originate, it is also essential to reveal the multiscale structure of the material. In this study, the dielectric permittivity, breakdown strength, and structure of nano calcium carbonate (nano-CaCO3)/polypropylene composites with 1.8-8.1 wt % doping were characterized systematically. The combined results from transmission electron microscopy, Raman microscopy, a…

Cationic microemulsion hosting polynucleotides: Effect of NaCl on host and guest

2004

The structural features of the quaternary water-in-oil microemulsion CTAB/n-hexane/n-pentanol/water in the presence of fairly high concentrations of NaCl and of relatively high molecular weight polynucleotides have been determined. Even in these severe conditions, the hosting system can still be depicted as formed by water droplets stabilised by a surfactant/cosurfactant layer. Moreover, the time stability of the host/guest system has been evaluated and the phase behaviour of the hosting system in the presence of increasing concentrations of NaCl determined.

Spectroscopic studies of semiconducting single-walled carbon nanotubes

2010

The unique nature of optical properties of single-walled carbon nanotubes (SWCNT), together with their promising potential applications, have created enormous interest towards the photophysics of SWCNT. Many aspects of carbon nanotubes originate from the electronic structure of carbon honeycomb lattice and one-dimensionality. SWCNTs exist in various chiral structures and diameters, which the optical and electrical properties are dependent on. It has been discovered that SWCNT excited states are excitonic with strong Coulomb interaction between the electron and the hole. However, many features of excitons are not yet well defined, such as absorption cross-sections, fluorescence quantum yield…

Genetic manipulation of spiramycin-producing strain Streptomyces ambofaciens ATCC 23877 by φC31 Att/Int system-based vectors results in a significant…

The genus Streptomyces produces about two-thirds of naturally occurring antibiotics and many other biologically active secondary metabolites. The genetic manipulation of Streptomycetes is often labor and time intensive due to their large genome and complex development. Much progress has been made to develop gene transfer methods useful to construct antibiotic-producing strains with improved properties. The φC31 Att/Int system is an integration system that has been widely used to produce stable recombinants in Actinomycetes and its integration site is an attB site located in a pirin-like gene (pirA) of the bacterial chromosome. In this study we demonstrate that the integration of φC31 DNA in…

Polymeric micelles containing squalenoyl chains for the delivery of drugs to the central nervous system

2011

Behind the scenes of artificial intelligence: a study of micro-work platforms in France

2019

Este artículo es una versión resumida del informe “Le Micro-travail en France. Derrière l’automatisation de nouvelles précarités au travail?» This article is a summarized version of the report "Le Micro-travail en France. Derrière l’automatisation de nouvelles précarités au travail?" .; International audience; Micro-work internet services allocate small, standardized tasks of data generation and annotation to crowds of providers. The outputs are mainly used to produce artificial intelligence solutions. It is an exemplary instance of the “platformization” of the economy, and of the transformations of labour that digital technologies bring about. To uncover the conditions under which micro-wo…