Search results for "Doug"
showing 10 items of 60 documents
An Algorithm for Discretization of Real Value Attributes Based on Interval Similarity
2013
Discretization algorithm for real value attributes is of very important uses in many areas such as intelligence and machine learning. The algorithms related to Chi2 algorithm (includes modified Chi2 algorithm and extended Chi2 algorithm) are famous discretization algorithm exploiting the technique of probability and statistics. In this paper the algorithms are analyzed, and their drawback is pointed. Based on the analysis a new modified algorithm based on interval similarity is proposed. The new algorithm defines an interval similarity function which is regarded as a new merging standard in the process of discretization. At the same time, two important parameters (condition parameterαand ti…
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during …
2022
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus san…
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020
Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …
Diversity and technological potential of lactic acid bacteria of wheat flours
2013
Abstract Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g−1. Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leucono…
Qualité et performance de plants de Douglas soumis à différentes contraintes hydriques
1999
An experiment was carried out on 12 Douglas fir seedlings lots that were 3 years old and had all originated from the same seed lot. Treatments consisted in combining stock type with three different height to diameter ratios, storage duration and method (long at 2°C or short in various conditions), and protection from desiccation (by bagging or not). Seedling lots were assessed at planting by root electrolyte leakage (REL), root moisture content (RMC) and predawn shoot water potential (Ywp). They were planted simultaneously in well-watered or water-stressed conditions. Performance level was based on survival and height growth at the end of the growing season. Slender seedlings not bagged had…
Microbial Community Structure and Density Under Different Tree Species in an Acid Forest Soil (Morvan, France)
2005
Overexploitation of forests to increase wood production has led to the replacement of native forest by large areas of monospecific tree plantations. In the present study, the effects of different monospecific tree cover plantations on density and composition of the indigenous soil microbial community are described. The experimental site of "Breuil-Chenue" in the Morvan (France) was the site of a comparison of a similar mineral soil under Norway spruce (Picea abies), Douglas fir (Pseudotuga menziesii), oak (Quercus sessiflora), and native forest [mixed stand dominated by oak and beech (Fagus sylvatica)]. Sampling was performed during winter (February) at three depths (0-5, 5-10, and 10-15 cm…
The humour in science fiction litterature : identification ans specification of its contours, its attributes, its techniques and its variations
2014
This thesis is divided in two parts. The first part suggests a theory of humour, it starts studying that concept by explaining its enunciative, logical or syntactical structures in order to draw a clear vision of it, before offering a first attempt to define it. Then it establishes necessary distinctions between the various categories of the risible to refine the delineation of the contours of humour. Once the concept is marked out, the theory of humour suggests an original typology of humourous themes and a study of the three main variations of humour, before focusing on its purpose. The second part discusses, in the light of certain concepts developed in the first part, the question of hu…
BORDERS AND BORDER CROSSING BETWEEN ART WORLDS. Successful attempts and epic failures to enter new domains in recent British art
2016
The paper attempts to answer, whether it is possible for successful artists in one specific sector to access the domain of another artistic field at their free will. In doing so, this contribution analyses the possible existence of borders and gatekeepers between different art worlds. The aim is not just finding or defining boundaries between art fields, but rather understanding, if boundaries can be pierced through, as well as the conditions that might hinder acceptance. Moving from an art theoretical and philosophical perspective, the present paper will discuss the thesis of Pierre Bourdieu, Howard Becker, Berys Gaut and Joseph Margolis on boundary conditions in the arts. Subsequently the…
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
2020
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento
2021
Il presente articolo riporta i dati di alcune ricerche volte a risalire all’origine dei batteri lattici degli impasti acidi. A tal proposito, i batteri lattici del frumento di quattro varietà moderne sono stati monitorati a partire dalle spighe. Le cariossidi ospitavano livelli di microrganismi inferiori rispetto a quelli rilevati sulle spighe e queste ultime livelli inferiori rispetto alle semole. La minore biodiversità lattica è stata riscontrata sulle cariossidi, mentre le semole hanno mostrato la maggiore ricchezza di specie e ceppi. Al fine di valutare la resistenza dei batteri lattici del grano durante l’invecchiamento, le cariossidi di due varietà antiche e due moderne di grani duri …