Search results for "HEE"
showing 10 items of 1797 documents
Numerical Prediction Of Elastic Springback In An Automotive Complex Structural Part
2007
The hemagglutinin of Staphylococcus saprophyticus is a major adhesin for uroepithelial cells.
1996
The 160-kDa hemagglutinin of Staphylococcus saprophyticus also serves as a fibronectin-binding protein, and the two activities may be present on different parts of the molecule. Bacteria expressing the 160-kDa hemagglutinin bound in large numbers to histological sections of human ureters, whereas nonhemagglutinating bacteria did not bind. Binding was decreased by an antiserum to the 160-kDa protein and by a preparation of sheep erythrocyte membranes. Fibronectin had no effect. We therefore conclude that binding of S. saprophyticus to uroepithelial cells is mediated by the hemagglutinating activity of the 160-kDa surface protein.
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production
2020
Abstract The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of …
Actuaciones de alumnos instruidos en la resolución algebraica de problemas en la hoja de cálculo y su relación con la competencia en el método cartes…
2013
Presentamos resultados de una investigación en la que, entre otros objetivos, se pretendía determinar cómo influía la enseñanza de la resolución algebraica de problemas en la hoja de cálculo en la competencia en el método cartesiano. La comparación de los cuestionarios administrados antes y después de la enseñanza puso de manifiesto un aumento del uso polisémico de la equis cuando se resolvía con lápiz y papel, y una disminución del uso del lenguaje del álgebra en los problemas de edades. Mostramos que estos resultados pueden atribuirse a la aparición de estrategias de resolución en la hoja de cálculo en las que las situaciones descritas en el enunciado se modelizaban mediante relaciones fu…
Economic values for production and functional traits in Valle del Belice dairy sheep using profit functions
2011
Abstract A deterministic static model was used to estimate the economic values (EV) of production (MY, milk yield; BW, birth weight; and ADG, average daily gain) and functional traits (ASR, adult survival rate; LSR, lamb survival rate; FE, fertility; PR, prolificacy; and LW ewe , mature weight of ewe) in Valle del Belice dairy sheep. In this study, values for the biological parameters and the production traits used in the model were taken from real data, by surveying 15 Valle del Belice farmers and reflected the production circumstances of pasture based dairy production systems. In this system feed cost accounted for 95% of total variable costs, whereas fixed costs were low and reflected tr…
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mech…
2013
Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…
Phenomenology of colloidal crystal electrophoresis
2003
We studied the motion of polycrystalline solids comprising of charged sub-micron latex spheres suspended in deionized water. These were subjected to a low frequency alternating square wave electric field in an optical cell of rectangular cross section. Velocity profiles in X and Y direction were determined by Laser Doppler Velocimetry. The observed complex flow profiles are time dependent due to the combined effects of electro-osmosis, electrophoresis, crystal elasticity, and friction of the crystals at the cell wall. On small time scales elastic deformation occurs. On long time scales channel formation is observed. At intermediate times steady state profiles are dominated by a solid plug o…
Animal rennets as sources of dairy lactic acid bacteria
2014
ABSTRACT The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to the genus/species level. Among lactic acid bacteria (LAB), Streptococcus thermophilus and some lactobacilli, mainly Lactobacillus crispatus and Lactobacillus reuteri , were the most abundant species, with differences among the samples. Twelve groups of microorganisms were targeted by viable plate counts revealing a dominance of mesophilic cocci. All rennets were able to acidify ultrahigh-temperature-processed (UHT) milk as shown by pH …
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract 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 raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
2014
article Twelve lactic acid bacteria (LAB), previously selected in vitro (Gaglio et al., 2014), were evaluated in situ for their potential to act as starter cultures for the continuous four-season production of Vastedda-like cheese, made with raw ewes' milk. The strains belonged to Lactobacillus delbrueckii, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. mesenteroides and Streptococcus thermophilus .L AB werefirst inoculated in multiple-strain combinations on the basis of their optimal growth temperatures in three process conditions which differed for milk treatment and medium for strain development: process 1, growth of strains in the optimal synthetic media and pasteu…