Search results for "Arum"
showing 10 items of 354 documents
Alma Mater
2015
“Copia sententiarum verborumque Latinorum Caroli Müchlenbach” un Kārļa Mīlenbaha (1853-1916) devums latviešu valodniecībā: izstādes materiāli
2022
Izstāde ““Copia sententiarum verborumque Latinorum Caroli Müchlenbach” un Kārļa Mīlenbaha (1853 – 1916) devums latviešu valodniecībā” veltīta diviem notikumiem, ko atzīmējam 2023. gadā – izcilā latviešu valodnieka Kārļa Mīlenbaha 170 dzimšanas dienas atcerei un 100 gadu jubilejai, kopš izdoti viņa iesāktie un Jāņa Endzelīna papildinātie un pabeigtie unikālās un starptautiski nozīmīgās “Latviešu valodas vārdnīcas” pirmie sējumi. Izstādē iespējams aplūkot K. Mīlenbaha piezīmju grāmatiņu “Copia sententiarum verborumque Latinorum Caroli Müchlenbach”. Tā atspoguļo viņa plašo interešu loku. Grāmatiņa ir senākais K. Mīlenbaha manuskripts, kas glabājas Latvijas Universitātes Bibliotēkas Reto izdevu…
Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria
2012
Abstract The interaction between the minor Fusarium mycotoxins BEA and 13 bacterial strains characteristic of the gastrointestinal tract as Bifidobacterium longum , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium adolescentes , Lactobacillus rhamnosus , Lactobacillus casei-casei , Lactobacillus plantarum , Eubacterium crispatus , Salmonella fecalis , Salmonella termofilus , Lactobacillus ruminis , Lactobacillus casei and Lactobacillus animalis was studied. The fermentations were carried out in the liquid medium of MRS during 4, 12, 16, 24 and 48 h at 37 °C, under anaerobic conditions. Levels of BEA in the fermentation liquid, on the cell walls and on the internal part of t…
Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets
2020
The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szá
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
2007
Aims: The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results: Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black…
2021
NaCl is utilized in Salgam at 1-2% (w/w). The aim of this study was to reduce the NaCl content by addition of different concentrations of KCl and CaCl2 during production and evaluate their effects on quality. An innovation in production process was also employed, specifically dough extraction and use of the resulting liquid as a starter inoculum. Lactic acid bacteria (LAB) species (13) were identified using a combined approach of (RAPD)-PCR and 16S rRNA gene sequencing. Lactobacillus paracasei and Lactobacillus plantarum were dominant, but Leuconostoc mesenteroides subsp. jonggajibkimchii, Lactococcus lactis subsp. cremoris, Lactobacillus coryniformis subsp. coryniformis, Lactobacillus para…
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening
2008
The lactic acid populations of 2 seasonal Puzzone di Moena cheeses made from winter and summer raw cow's milk were characterized at different ripening times. Lactic acid bacteria (LAB) were isolated on selective media and subjected to genetic typing and identification. The species most frequently found during ripening were Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus. The different strains recognized by random amplification of polymorphic DNA-PCR were characterized for their acidifying and proteolytic activities to select nonstarter LAB to be used as secondary adjunct cultures (SAC). For each of the 3 above species, a strain showing weak acidi…
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…
2014
Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
2013
article i nfo Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibari…
Le «Facezie» di Poggio nel teatro spagnolo del “Siglo de oro”
2022
Un capitolo della fortuna europea del «Liber facetiarum» di Poggio Bracciolini riguarda le rielaborazioni e le riscritture di alcune di esse nelle commedie spagnole del secolo XVII (il cosiddetto “Siglo de oro”). In questo studio, dopo una preliminare ricognizione bibliografica sull’attuale status della ricerca sul «Liber facetiarum», vengono analizzati i modi di riscrittura di tre racconti del Bracciolini (fac. 157, 172, 203) in tre scene di commedie spagnole del XVII secolo, «La dama boba» ed «El perro del hortelano» di Lope de Vega e «Don Gil de las calzas verdes» di Tirso de Molina. A chapter of the European fortune of Poggio Bracciolini’s «Liber facetiarum» concerns the re-elaborations…