Attention-shift vs. response-priming explanations for the spatial cueing effect in cross-modal tasks.

The task-irrelevant spatial location of a cue stimulus affects the processing of a subsequent target. This "Posner effect" has been explained by an exogenous attention shift to the spatial location of the cue, improving perceptual processing of the target. We studied whether the left/right location of task-irrelevant and uninformative tones produces cueing effects on the processing of visual targets. Tones were presented randomly from left or right. In the first condition, the subsequent visual target, requiring response either with the left or right hand, was presented peripherally to left or right. In the second condition, the target was a centrally presented left/right-pointing arrow, indicating the response hand. In the third condition, the tone and the central arrow were presented simultaneously. Data were recorded on compatible (the tone location and the response hand were the same) and incompatible trials. Reaction times were longer on incompatible than on compatible trials. The results of the second and third conditions are difficult to explain with the attention-shift model emphasizing improved perceptual processing in the cued location, as the central target did not require any location-based processing. Consequently, as an alternative explanation they suggest response priming in the hand corresponding to the spatial location of the tone. Simultaneous lateralized readiness potential (LRP) recordings were consistent with the behavioral data, the tone cues eliciting on incompatible trials a fast preparation for the incorrect response and on compatible trials preparation for the correct response.

Comparison of four methods to enumerate probiotic bifidobacteria in a fermented food product.

Four methods of enumeration were compared by monitoring levels of probiotic bifidobacteria in fermented oat drink during storage. Strains of Bifidobacterium longum and B. lactis were quantified by plate counts, fluorescent in situ hybridization (FISH), quantitative real-time PCR and commercial LIVE/DEAD BacLight bacterial viability kit, and the methods were further developed to suit the enumeration of bifidobacteria in fermented foods. Plate counts of both B. lactis and B. longum were lower than the PCR and FISH counts. The LIVE/DEAD counts of B. lactis were comparable to PCR and FISH counts. The plate counts of B. lactis were slightly but significantly lower than LIVE/DEAD counts, suggesting that the cells that were not able to grow on plates may have become dormant. The plate counts of B. longum were several log units lower than LIVE/DEAD counts, suggesting that a remarkable part of the cells were dormant. Real-time PCR and FISH were shown to suit the quantification of the total amount of probiotic bifidobacteria in foods. Plate counts and LIVE/DEAD counts provided conflicting information on viability especially in the case of B. longum. We conclude that the choice of enumeration method for probiotic bacteria may have significant effect on the results of the analysis. The strain-specific properties and the objects of the analysis should be taken into account when enumeration methods for different probiotic strains are chosen.

Intrinsic properties of so-called dormant probiotic bacteria, determined by flow cytometric viability assays.

Plate counting and four culture-independent flow cytometric assays were used to determine the viability and intrinsic properties of three probiotic strains during storage. The strains showed reduction in plate counts but were able to maintain esterase activity, intact cytoplasmic membrane, and pH gradient. The apparently uncultivable probiotic cells were active and stress resistant.

Probiotic bacteria may become dormant during storage.

The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.