Search results for "RATES"
showing 10 items of 1636 documents
Lactococcal 949 group phages recognize a carbohydrate receptor on the host cell surface
2015
ABSTRACT Lactococcal bacteriophages represent one of the leading causes of dairy fermentation failure and product inconsistencies. A new member of the lactococcal 949 phage group, named WRP3, was isolated from cheese whey from a Sicilian factory in 2011. The genome sequence of this phage was determined, and it constitutes the largest lactococcal phage genome currently known, at 130,008 bp. Detailed bioinformatic analysis of the genomic region encoding the presumed initiator complex and baseplate of WRP3 has aided in the functional assignment of several open reading frames (ORFs), particularly that for the receptor binding protein required for host recognition. Furthermore, we demonstrate th…
Two interconnected functional systems in the amygdala of amniote vertebrates.
2008
The amygdala shows ventropallial and lateropallial derivatives that can be compared among vertebrates according to their topological position, either superficial (cortical amygdala) or deep (basolateral amygdala and amygdalo-hippocampal area), connections and histochemical features. On the other hand, the subpallial amygdala, also called extended amygdala, is composed of medial and central divisions. In mammals, both divisions consist of an intra-amygdaloid portion and a part of the bed nucleus of the stria terminalis. In non-mammals, the intratelencephalic trajectory of the stria terminalis is short and both poles of the extended amygdala are close together. Like its mammalian counterpart,…
The pallial amygdala of amniote vertebrates: evolution of the concept, evolution of the structure
2002
Embryological studies indicate that the amygdala includes pallial structures, namely the cortical amygdala (olfactory and vomeronasal) and the basolateral complex deep to it. In squamate reptiles, the cortical amygdala includes secondary olfactory (the ventral anterior amygdala) and vomeronasal centres (the nucleus sphericus). In birds, the situation is far less clear, due to the relative underdevelopment of the chemosensory systems. The basolateral amygdala of squamate reptiles includes two ventropallial structures: the posterior dorsal ventricular ridge and the lateral amygdala. Like their mammalian counterparts, these centres give rise to glutamatergic projections to the striatal (centro…
Effect of pH and nitrite concentration on nitrite oxidation rate
2011
The effect of pH and nitrite concentration on the activity of the nitrite oxidizing bacteria (NOB) in an activated sludge reactor has been determined by means of laboratory batch experiments based on respirometric techniques. The bacterial activity was measured at different pH and at different total nitrite concentrations (TNO 2). The experimental results showed that the nitrite oxidation rate (NOR) depends on the TNO 2 concentration independently of the free nitrous acid (FNA) concentration, so FNA cannot be considered as the real substrate for NOB. NOB were strongly affected by low pH values (no activity was detected at pH 6.5) but no inhibition was observed at high pH values (activity wa…
Crystalline wax coverage of the imaginal cuticle inCalopteryx splendens(Odonata: Calopterygidae)
2009
Abstract In this study we use high resolution SEM to describe the diversity of wax crystals and their distribution on different morphological structures in male individuals of Calopteryx splendens. The entire cuticle surface of this damselfly, with the exception of ommatidia and ocelli, is covered with crystalline wax in dimensions from submicron to micron range. It is shown that shape - rod-like, plate like, filamentous, etc. -, size, and density of crystals vary on different surfaces and in individuals of different ages. Additionally, we demonstrate different types of damage to the crystalline wax layer: scratches, compressions, wear, and contamination. The primary function of the wax cry…
Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
2019
This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters f…
Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring
2012
Abstract In this study we report for the first time a rapid, efficient and cost-effective method for the enumeration of lactic acid bacteria (LAB) in wine. Indeed, up to now, detection of LAB in wine, especially red wine, was not possible. Wines contain debris that cannot be separated from bacteria using flow cytometry (FCM). Furthermore, the dyes tested in previous reports did not allow an efficient staining of bacteria. Using FCM and a combination of BOX/PI dyes, we were able to count bacteria in wines. The study was performed in wine inoculated with Oenococcus oeni (106 CFU ml−1) stained with either FDA or BOX/PI and analyzed by FCM during the malolactic fermentation (MLF). The analysis …
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
2012
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…
Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation
2005
Abstract Different Saccharomyces cerevisiae strains were tested for their ability to hydrolyse glycosyl–glucose (G–G) compounds present in Chardonnay must during alcoholic fermentation. The determination of glycosyl–glucose during the course of the alcoholic fermentation of Chardonnay grape must revealed that S. cerevisiae is able to hydrolyse G–G during alcoholic fermentation in wine conditions. The extent of hydrolysis vary from 17 to 57% of the initial glycoside concentration. In order to confirm that decrease in G–G concentration during alcoholic fermentation is due to hydrolytic action and not to sorption phenomenon, in the first experiment, an analysis of the osidic part of Chardonnay…
Free energy and states of fractional-order hereditariness
2014
AbstractComplex materials, often encountered in recent engineering and material sciences applications, show no complete separations between solid and fluid phases. This aspect is reflected in the continuous relaxation time spectra recorded in cyclic load tests. As a consequence the material free energy cannot be defined in a unique manner yielding a significative lack of knowledge of the maximum recoverable work that can extracted from the material. The non-uniqueness of the free energy function is removed in the paper for power-laws relaxation/creep function by using a recently proposed mechanical analogue to fractional-order hereditariness.