ABSTRACT
The survival rate of five freeze-dried bacteria species, Lactobacillus plantarum, Lactobacillus pentosus, Weisella paramesenteroides, Leuconostoc mesenteroides, and Lactobacillus fermentum, was described in terms of reaction rate constants (D or k) and temperature sensitivity of rate constants (z or Ea). The freeze-dried strains were stored under vacuum at 55, 37, and 4 degrees C for 168 h, 17 days, and 2 months, respectively. D-values decreased and k increased with an increase of the storage temperature. Neither the z-value nor the inactivation energy (Ea) of the reaction was significantly different (P > 0.05) for all the strains, suggesting that thermal inactivation of the freeze-dried lactic acid bacteria may occur by the same mechanism. Therefore, it was possible to compare rate constants of survival for the freeze-dried strains studied.
Subject(s)
Food Handling/methods , Food Preservation/methods , Freeze Drying/methods , Lactobacillus/growth & development , Models, Biological , Colony Count, Microbial , Humans , Kinetics , Mathematics , Temperature , Time Factors , VacuumABSTRACT
To quantify lip function in 16 patients with Parkinson's disease, a computerized semiconductor lip pressure transducer system was used prior to subjects being administered oral levodopa and at approximately 0.5 hr, 1.5 hr, and 3.0 hr postmedication. Two blood samples were taken from each subject at varying times during the levodopa dosage interval, and the exact time and dosage of levodopa were noted. Lip function measurements were expressed as percentage changes from baseline and were plotted for each subject against time and levodopa concentrations to determine the effects of levodopa therapy on articulatory function. The results supported the effectiveness of levodopa therapy in improving lip function. In particular, lip pressures recorded during both speech and nonspeech tasks tended to improve after levodopa administration, the lip measures improving somewhat in parallel with the rise and fall of blood plasma levodopa concentrations. Evidence of a hysteresis effect was noted.