Search results for "Actic acid"
showing 10 items of 660 documents
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
2013
Abstract The main focus in this study was to investigate the effects on wheat bread safety and quality due to addition of Helianthus tuberosus L. (JA) tubers, fermented by different lactic acid bacteria (LAB) strains (Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, P. pentosaceus KTU05-9, Lactobacillus sakei KTU05-6, P. pentosaceus KTU05-10). We found experimentally that JA tubers fermented with LAB contained more L(+) than D(−) lactic acid, which resulted in safer products than by spontaneous treatment. The concentrations of biogenic amines in all analysed fermented JA products were far below levels causing a health risk, while the products fermented with LAB contained l…
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
2019
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9…
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
Sepsis in head and neck cancer patients treated with chemotherapy and radiation: literature review and consensus
2015
Abstract: The reporting of infection/sepsis in chemo/radiation-treated head and neck cancer patients is sparse and the problem is underestimated. A multidisciplinary group of head and neck cancer specialists from Italy met with the aim of reaching a consensus on a clinical definition and management of infections and sepsis. The Delphi appropriateness method was used for this consensus. External expert reviewers then evaluated the conclusions carefully according to their area of expertise. The paper contains seven clusters of statements about the clinical definition and management of infections and sepsis in head and neck cancer patients, which had a consensus. Furthermore, it offers a revie…
Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk
2018
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes’ milk; and to produce a new typology of cheese through the application of “Grana” technology. With this in mind, raw milk from an individual farm was transformed under controlled condition at a pilot dairy plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing, the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413) isolated from raw ewes’ cheese productions (Gaglio et al., 2014), milk clotting at 38°C, curd cooki…
Polylactic acid, a sustainable, biocompatible, transparent substrate material for Organ-On-Chip, and Microfluidic applications
2019
AbstractOrgan-on-chips are miniaturised devices aiming at replacing animal models for drug discovery, toxicology and studies of complex biological phenomena. The field of Organ-On-Chip has grown exponentially, and has led to the formation of companies providing commercial Organ-On-Chip devices. Yet, it may be surprising to learn that the majority of these commercial devices are made from Polydimethylsiloxane (PDMS), a silicone elastomer that is widely used in microfluidic prototyping, but which has been proven difficult to use in industrial settings and poses a number of challenges to experimentalists, including leaching of uncured oligomers and uncontrolled adsorption of small compounds. T…
Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis
2010
Lactococcus lactis can decrease the redox potential at pH 7 (E(h7)) from 200 to -200 mV in oxygen free Man-Rogosa-Sharpe media. Neither the consumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease in E(h7) by the bacteria. Thiol groups located on the bacterial cell surface appear to be the main components that are able to establish a greater exchange current between the Pt electrode and the bacteria. After the final E(h7) (-200 mV) was reached, only thiol-reactive reagents could restore the initial E(h7) value. Inhibition of the proton motive force showed no effect on maintaining the final E(h7) value. These result…
Effect of chelatants on gellan gel rheological properties and setting temperature for immobilization of living bifidobacteria.
1993
The effect of various concentrations of sequestrants (sodium citrate, sodium metaphosphate, and EDTA) was studied on gellan gel (1.5-2.5% (w/v)) setting temperature and rheological properties. Addition of EDTA between 0 and 0.8% (w/v) led to a progressive decrease of setting temperature. Citrate and metaphosphate decreased this parameter when added up to 0.4 or 0.6%, depending on gellan gum concentration, eventually resulting in the absence of gel formation at room temperature for the 1.5% gellan solution containing 0.4% citrate. This effect was accompanied by a significant decrease of gel strength and stiffness and might be attributed to the binding of the divalent cations required for cha…
A Fractional-Order Model of Biopolyester Containing Naturally Occurring Compounds for Soil Stabilization
2019
Currently, the use of polymers and biopolymers as soil-stabilizer additives for control of the soil degradation, deterioration, and desertification and for improving the arid and semiarid soils has been expanded significantly in the agricultural sector. This research was conducted to determine the effect of naturally occurring compounds, such as quercetin (Q) and sodium montmorillonite (NaMMt) at different weight ratios, in biopolyester, such as polylactic acid (PLA), aiming to formulate ecosustainable materials to control the soil degradation and to protect the environment. As known, the use of sophisticated analytical tools to describe the material rheology and melting properties is nowad…
In situ gel forming graft copolymers of a polyaspartamide and polylactic acid: Preparation and characterization
2008
Abstract In situ gel forming systems have been prepared by linking polylactic acid (PLA) to a water soluble and polyfunctional polymer, such as α,β-poly( N -2-hydroxyethyl)- d , l -aspartamide (PHEA). Three graft copolymers PHEA–PLA with a different derivatization degree in PLA, have been synthesized and characterized. PHEA–PLA graft copolymer with the highest amount in PLA has been used to prepare solutions in organic solvents able to give rise to gel-like matrices when injected into phosphate buffered saline solution. The chemical degradation of these gels has been evaluated and in vitro tests have been performed to evaluate the cell compatibility of the hydrolysis products. The possibili…