Search results for "Volatile Organic Compound"
showing 10 items of 181 documents
Determination of indoor air quality of a phytosanitary plant.
2011
A new methodology has been developed to determine volatile organic compounds (VOCs) and pesticides in ambient air using membrane based devices as passive samplers. Pesticides were determined by gas chromatography with mass spectrometry detection (GC-MS) after their microwave-assisted extraction (MAE) from the passive sampler and the required clean-up. On the other hand, VOCs were also caught with the same samplers and directly determined by head space (HS) coupled to GC-MS. The use of samplers filled with florisil and activated carbon allows us to catch with a simple device both, VOCs and pesticides, with a high vapor pressure. Results obtained in the deployment of samplers in different sit…
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives
2017
This study is aimed to investigate bacterial community and its dynamics during the fermentation of Nocellara Etnea table olives and to study its effect on metabolome formation. Six different combination of bacterial cultures (BC1-BC6) were used as starters for table olive fermentation and one additional process, conducted without addition of any starters, was used as control (C). The processes were conducted in triplicate and, overall, 21 vessels were performed at industrial scale. The fermentation was monitored for 120 days through culture-dependent and –independent approaches. Microbial counts of the main microbial groups revealed slight differences among brine samples, with the exception…
Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.
2018
International audience; Introduction. During the metabolic processes of malignant wounds, bacteria produce a large amount of volatile organic compounds (VOCs) that are responsible for malodors and may have a major impact on the patient's quality of life with a risk of isolation. Objective. A translational study was conducted on 32 malignant breast wounds by combining the identification of bacterial strains present on wounds, the identification of VOCs produced by these bacterial strains, and sensory evaluation to assess odor intensity and quality of odorous bacteria. Materials and Methods. Thirty-two patients with malignant breast cancer wounds > 10 cm(2) at various stages of the disease (c…
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
2019
[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in …
New Generation of Zeolite Materials for Environmental Applications.
2016
International audience; The influence of the morphology (microcrystals, nanocrystals, nanosponges and nanosheets) of MFI and *BEA-type zeolites on their adsorption capacities and adsorption rate of n-hexane at 25 ˚C has been investigated. The capacity of n-hexane adsorption sensitive to micro- and mesopore volume is enhanced by the use of zeolite nanocrystals or hierar-chical nanoporous materials (nanosheets and nanosponges). In the case of hierarchical zeolites MFI and *BEA nano-sponges, the n-hexane adsorption capacities reached values of about 790 and 693 mg/g, respectively, that are much higher than those in the corresponding microcrystals (130 and 103 mg/g, respectively). On the opposi…
Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese
2021
ABSTRACT Nicastrese is an indigenous Italian goat breed reared in the Calabria region under semi-extensive practices. From January to June, the milk yield of 400 multiparous Nicastrese goats was evaluated. In addition, tank milk and ripened cheese samples were subjected to physico-chemical and microbiological analyses with the aim to assess the effect of the seasonality on quality parameters. The volatile organic compounds profile of the ripened Nicastrese cheese samples was evaluated. Results showed that the seasonality had a significant effect on milk fat, lactose, urea, citric acid contents and acidity. Microbiological analysis of tank milk samples revealed variability among the differen…
Performance evaluation of a biotrickling filter treating a mixture of oxygenated VOCs during intermittent loading
2008
Laboratory scale-studies on the biodegradation of a 1:1:1 weight mixture of three oxygenated volatile organic compounds (VOCs), ethanol, ethyl acetate, and methyl-ethyl ketone (MEK) in a biotrickling filter (BTF) were carried out using two identically sized columns, filled with different polypropylene rings. The performance of the BTFs was examined for a period of 10 months applying several operational strategies. Similar performance was obtained for both supports. Intermittent flow rate of trickling liquid was shown beneficial to improve the removal efficiency (RE). Continuous feeding of VOC resulted in an excessive accumulation of biomass so high pressure drop was developed in less than 2…
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics
2019
Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the microbiological, chemical, physical and sensory characteristics of PDO Vastedda della valle del Belìce (VdB) cheese, processed traditionally from raw ewe's milk using wooden tools. To this purpose, the experimental cheeses after 15 d of refrigerated storage were examined. Lactic acid bacteria (LAB) populations dominated the microbial community of a…
Genetic and aromatic diversity of the Burgundy truffle
2013
Truffles are ectomycorrhizal Ascomycota fungi belonging to the Tuberaceae family and more specifically to the Tuber genus. More than thirty Tuber species are currently described in Europe. In this thesis, we specifically focused on the Tuber aestivum-uncinatum model. This truffle is commonly called "Burgundy Truffle" and has a gastronomic and cultural interest.The first part of this thesis focused on the taxonomic status of the Burgundy truffle (Tuber uncinatum). For this, we used a multi-marker approach combining several genetic markers commonly used at the interspecific scale. Our analyses showed that the two taxa, Tuber aestivum (summer truffle) and Tuber uncinatum are conspecific.In the…
Phytoscreening as an efficient tool to delineate chlorinated solvent sources at a chlor-alkali facility
2017
Chlorinated ethenes (CE) are among the most common volatile organic compounds (VOC) that contaminate groundwater, currently representing a major source of pollution worldwide. Phytoscreening has been developed and employed through different applications at numerous sites, where it was generally useful for detection of subsurface chlorinated solvents. We aimed at delineating subsurface CE contamination at a chlor-alkali facility using tree core data that we compared with soil data. For this investigation a total of 170 trees from experimental zones was sampled and analyzed for perchloroethene (PCE) and trichloroethene (TCE) concentrations, measured by solid phase microextraction gas chromato…