Search results for "Plan"

Drying process strongly affects probiotics viability and functionalities

2015

International audience; Probiotic formulations are widely used and are proposed to have a variety of beneficial effects, depending on the probiotic strains present in the product. The impact of drying processes on the viability of probiotics is well documented. However, the impact of these processes on probiotics functionality remains unclear. In this work, we investigated variations in seven different bacterial markers after various desiccation processes. Markers were composed of four different viability evaluation (combining two growth abilities and two cytometric measurements) and in three in vitro functionalities: stimulation of IL-10 and IL-12 production by PBMCs (immunomodulation) and…

Antibacterial activity and cytotoxicity of selected Egyptian medicinal plants.

2011

Medicinal plants have been used as a source of remedies since ancient times in Egypt. The present study was designed to investigate the antibacterial activity and the cytotoxicity of the organic extracts from 16 selected medicinal plants of Egypt. The study was also extended to the isolation of the antiproliferative compound jaeschkeanadiol p-hydroxybenzoate (FH-25) from Ferula hermonis. The microbroth dilution was used to determine the minimal inhibitory concentration (MIC) of the samples against twelve bacterial strains belonging to four species, Providencia stuartii, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Escherichia coli, while a resazurin assay was used to assess the cytoto…

In-Depth Characterization of Bioactive Extracts from Posidonia oceanica Waste Biomass

2019

© 2019 by the authors.

Inferring Phytoplankton, Terrestrial Plant and Bacteria Bulk δ¹³C Values from Compound Specific Analyses of Lipids and Fatty Acids.

2015

Stable isotope mixing models in aquatic ecology require δ13C values for food web end members such as phytoplankton and bacteria, however it is rarely possible to measure these directly. Hence there is a critical need for improved methods for estimating the δ13C ratios of phytoplankton, bacteria and terrestrial detritus from within mixed seston. We determined the δ13C values of lipids, phospholipids and biomarker fatty acids and used these to calculate isotopic differences compared to the whole-cell δ13C values for eight phytoplankton classes, five bacterial taxa, and three types of terrestrial organic matter (two trees and one grass). The lipid content was higher amongst the phytoplankton (…

From soil to soil-less in horticulture: quality and typicity

2013

In this review, the technique of soil-less cultivation of horticultural crops is analysed, the main differences between this and traditional cultivation techniques are described, and the advantages and disadvantages of each method in relation to the others are identified. Soilless cultivation has revolutionised various sectors of vegetable and floriculture production, and recent years have also seen interest being shown by Italian fruit crop producers, particularly those involved in table grape viticulture. The various issues related to the use of this technique are described in relation to the needs of the substrate, water management, and mineral nutrition of the different species, and to …

Comparing micro-cutting and mini-cutting technique for the clonal propagation of Metrosideros excelsa

2017

public gardens for its foliage and attractive red flowers. M. excelsa plants are commercially propagated by soft and semi-ripe cuttings. Therefore, new and more reliable propagation techniques derived both from conventional and advanced propagation methods should be considered to support Metrosideros nursery development. The mini-cutting and micro-cutting techniques were compared for the clonal propagation of M. excelsa. Ex vitro rooted micro-cuttings resulted superior to mini-cuttings in terms of rooting percentage, root number per cutting and root length by 23.5%, 42.5% and 2.4%, respectively. However, the mini-cutting technique can be considered an alternative reliable propagation method…

Numerical Simulations of the Flow Field of a Submerged Hydraulic Jump over Triangular Macroroughnesses

2021

The submerged hydraulic jump is a sudden change from the supercritical to subcritical flow, specified by strong turbulence, air entrainment and energy loss. Despite recent studies, hydraulic jump characteristics in smooth and rough beds, the turbulence, the mean velocity and the flow patterns in the cavity region of a submerged hydraulic jump in the rough beds, especially in the case of triangular macroroughnesses, are not completely understood. The objective of this paper was to numerically investigate via the FLOW-3D model the effects of triangular macroroughnesses on the characteristics of submerged jump, including the longitudinal profile of streamlines, flow patterns in the cavity regi…

The impact of summertime food consumption by vendace on the abundance of zooplankton the following spring

2008

Performance analysis of Latvian zenith camera

2018

Since finalizing of design in 2016, the digital zenith camera of the University of Latvia was involved in a number of test observations as well as field observations at about 70 different sites. The paper presents analysis of observation results, estimation of instrument’s performance and accuracy. Random and systematic error sources are outlined. Impact of anomalous refraction on vertical deflection determination is discussed. Results of adaptation of GAIA reference star catalog for astrometric data reduction are reported.

Advances in Wine Fermentation

2021

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…