Cheese yeasts.

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt-tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so-called deacidification process enables the establishment of a salt-tolerant, Gram-positive bacterial community that is less acid-tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface-ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose-fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface-ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off-flavour, brown discolouration, and other visible alterations of cheese.

Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii.

The objectives of this study were to investigate the effects of NaCl, calcium acetate and calcium lactate in concentrations corresponding to ionic strengths equivalent to 2-10%, w/v salt brines as well as the 50% replacement of NaCl contained in the above mixture by KCl. A central composite design and response surface methodology were used to optimize the maximum specific growth rate of Lactobacillus plantarum ATCC 8014 and Debaryomyces hansenii 2114. The fermentation was carried out in olive juice obtained from Kalamon black olives at 30 degrees C with initial pH 5.0. Mathematical models describing the combined effects of these factors on the maximum specific growth rate of L. plantarum or D. hansenii were established. Both strains in single cultures showed higher maximum specific growth rate in olive juice supplemented with NaCl/KCl, Ca-acetate and Ca-lactate. But in mixed culture fermentations of olive juice supplemented with NaCl, Ca-acetate and Ca-lactate, higher specific growth rates were obtained. Under the optimum growth conditions determined for the single culture fermentations, i.e. 378.4 mM NaCl, 34.1 mM Ca-acetate and 39.9 mM Ca-lactate, mixed culture fermentation was undertaken by varying the time of inoculation of the yeast strain. When D. hansenii was inoculated 48 h before L. plantarum the maximum specific growth rate of L. plantarum was increased to 0.247 per hour, which was significantly higher compared to L. plantarum alone (0.211 per hour). In mixed culture fermentation of olive juice supplemented with the mixture of NaCl/KCl under similar conditions as above, a maximum specific growth rate of L. plantarum of 0.218 per hour was determined. The optimum conditions determined for mixed culture fermentation are useful in fermentation of black olives Kalamon variety under lower salt content.

Effect of temperature on oxygen stores during aerobic diving in the freshwater turtle Mauremys caspica leprosa.

Oxygen stores available for aerobic diving were studied in the freshwater turtle (Mauremys caspica leprosa) at three constant body temperatures (15 degrees, 25 degrees, and 35 degrees C) and during the thermal transient (30 degrees-15 degrees C) induced by immersion in cold water. The term "aerobic dive limit" has been defined as the maximal duration of the dive before lactate increases. This increase occurs when a critical PO2 value is reached, and it is well characterized at lung level by a sharp increase in the lung apnoeic respiratory quotient. Kinetic analysis of lung gas composition during forced dives at fixed body temperature shows that critical PO2 values rise with temperature and that the postventilatory PO2 at the beginning of a dive decreases, so that the two temperature-dependent factors lead to a significant decrease with temperature in the lung O2 stores available for aerobic diving. During dives with transient body cooling, a natural condition in M. caspica leprosa, temperature equilibration occurs fast enough to expand aerobic scope by bearing the critical PO2 to the same value obtained at a fixed temperature of 15 degrees C. These dives are characterized by reversed CO2 transport (from lung to tissues) and therefore by negative values of the lung respiratory quotient; a decrease in temperature increases CO2 capacitance of tissues, resulting in a fall in PCO2 at constant CO2 content. Because this does not occur in the gas phase, PCO2 difference can lead to diffusion in the direction opposite from normal. This pattern may favour lung-to-tissue O2 transfer, through the Bohr effect. Therefore, the aerobic dive limit is reduced at high temperature not only through a metabolic rate effect but also through a marked decrease in the available O2 stores; fast body cooling (30 degrees-15 degrees C) associated with immersion in cold water extends the O2 stores available for aerobic diving to a level similar to that of immersions at constant body temperatures that are in equilibrium with water temperature.

Nuclear magnetic resonance and the brain.

The first successful demonstrations of nuclear magnetic resonance (NMR) in bulk matter were reported in 1946 (Bloch, Hansen and Packard 1946; Purcell, Torrey and Pound 1946). Since then NMR has become a widespread technique for investigating matter of all kinds. In the 1970's NMR was applied to living systems, including man, in 2 distinct approaches. One application was in the production of images (Lauterbur 1973), called Magnetic Resonance Imaging or MRI, and the other in the production of NMR spectra (Moon and Richards 1973; Hoult et al. 1974), called Magnetic Resonance Spectroscopy or MRS. By appropriate manipulation of the NMR signal an NMR image may be generated. This can be a 2D image of a single slice, or a set of 2D images of parallel slices, or a 3D image. 2D images may be obtained directly in any orientation, axial, coronal, sagittal. The method uses no ionizing radiation and is inherently safe. It is non-invasive, although paramagnetic solutions may be injected intravenously to improve contrast. MRI images observed in normal clinical practice are maps of the NMR signals from water and fat in the tissues; they depend on proton density, but also significantly on the relaxation times T1 and T2. Images can be provided of flow (MR angiography) and diffusion (free, restricted or anisotropic). Images are typically 512 x 512 pixels with spatial resolution of about 0.5 mm. The images can be correlated with anatomical structures and indeed MRI is a primary source of such structures with localization precision of 0.5 mm as in CT.(ABSTRACT TRUNCATED AT 250 WORDS)