Root proliferation in perennial grasses of low and high palatability

Root proliferation of desirable (Stipa clarazii andS. tenuis) and undesirable (S.ambigua)perennial grasses was studied in semiarid rangelands of Central Argentina(40°39S, 62°54W) in 1998. On 17 September, soil coreswereremoved from the edge of the plant, metal structures lined with screen mesh(hereafter called bags) were buried in the holes, and root-free soil was placedinto these structures. Numbers of green tillers and circumference per plant hadpreviously been determined. Since plants were of unequal size among species,root length and root dry weight data are reported on a per green tiller basis.Half of the plants was defoliated to 5 cm stubble height on 17September and/or 12 October, while the other half remained undefoliated(controls). Bags were destructively harvested either 20 days after the firstdefoliation (first sampling) or 56 days after the second defoliation (secondsampling) by digging out soil very carefully around each bag. Roots were washedfrom soil, root length estimated by the line intercept method, root dry weightdetermined after oven-drying, and root length per unit root dry weightcalculated from the two measured variables. Root length and dry weight weremorethan 96% greater on defoliated and undefoliated plants ofS. clarazii than on those of S.tenuisor S. ambigua for both sampling dates. Root length perunitroot dry weight, however, was more than 43% greater (p < 0.05) inS. tenuis than in S. clarazii andS. ambigua during the second sampling. Defoliated plantshada similar root length and root dry weight than undefoliated plants in all threespecies, although plants of S. tenuis defoliated twiceshowed a greater (p < 0.05) root length than undefoliated controls. Rootlength and root dry weight were similar between sampling periods, except onundefoliated plants of S. tenuis which had a greater (p<0.05) root length and root dry weight at the first than at the second sampling.Although root length per unit root dry weight may be greater inS. tenuis than in S. clarazii andS. ambigua, greater root length and dry weight increasesinS. clarazii after defoliation appear determinant incontributing to explain its greater competitive ability and defoliationtolerance when compared with the other two species.Nomenclature of taxa followed.     

Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats

AIMS: To evaluate the interactions of Staphylococcus xylosus on Kocuria varians strains isolated from fermented meat products. Methods and Results: Interactions were assessed in vitro by agar spot test, agar well diffusion assay and spectrophotometric assay. The growth of K. varians (five strains) alone was compared with that in the presence of growing cells of S. xylosus (50 strains) or in the presence of heat-treated or untreated supernatants of S. xylosus. Sixteen strains stimulated the growth of K. varians K4, while four strains inhibited the K4 strain. Heated cell-free supernatants of S. xylosus did not have any effect on K. varians. The proteolytic activity of single strains or their combinations was assessed in vitro and in vivo by sodiumdodecylsulfate-polyacrylamide gel electrophoresis of sarcoplasmic protein extracts. Combinations of stimulatory strains of S. xylosus and K. varians showed a higher proteolytic activity compared with that of S. xylosus or K. varians alone. CONCLUSIONS: The interactions between strains may influence both the growth of the co-cultured strains and proteolysis, technologically relevant characteristics. SIGNIFICANCE AND IMPACT OF THE STUDY: The study of interactions between coagulase-negative cocci may guide the formulation of mixed strain starters for the production of fermented sausages.     

Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced by Lactobacillus plantarum lp 31 strain isolated from dry-fermented sausage

Aims:  Characterization and purification of a new bacteriocin produced by Lactobacillus plantarum LP 31 strain, isolated from Argentinian dry-fermented sausage.
Methods and Results:  Lactobacillus plantarum LP 31 strain produces an antimicrobial compound that inhibits the growth of food-borne pathogenic bacteria. It was inactivated by proteolytic enzymes, was stable to heat and catalase and exhibited maximum activity in the pH range from 5·0 to 6·0. Consequently, it was characterized as a bacteriocin. It was purified by RP (reverse-phase) solid-phase extraction, gel filtration chromatography and RP-HPLC. Plantaricin produced by Lact. plantarum LP 31 is a peptide with a molecular weight of 1558·85 Da as determined by Maldi-Tof mass spectrometry and contains 14 amino acid residues. It was shown to have a bactericidal effect against Pseudomonas sp., Staphylococcus aureus , Bacillus cereus and Listeria monocytogenes.
Conclusions:  The bacteriocin produced by Lact. plantarum LP 31 may be considered as a new plantaricin according to its low molecular weight and particular amino acid composition.
Significance and Impact of the Study:  In view of the interesting inhibitory spectrum of this bacteriocin and because of its good technological properties (resistance to heat and activity at acidic pH), this bacteriocin has potential applications as a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria in certain food products.     

Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages

AIM: Study of the effectiveness of in situ bacteriocin production by lactic acid bacteria (LAB) to control Listeria monocytogenes in dry-fermented sausages. METHODS AND RESULTS: Two bacteriocin-producing strains: Lactococcus lactis subsp. lactis LMG21206 and Lactobacillus curvatus LBPE were grown in a pilot scale fermentor and lyophilized to be directly used in dry sausage fermentation. A commercial starter culture (Bel'meat SL-25) not inhibitory to L. monocytogenes (Bac- starter) was mixed (1 : 1) with each of the two lyophilized bacteriocin-producing strains to obtain starters active against the pathogen (Bac+ starter). Anti-Listeria effectiveness of the Bac+ starters was studied in dry-fermented sausages. The meat batter was experimentally contaminated with a mixture of four different strains of L. monocytogenes (10(2)-10(3) CFU g(-1)). The results showed that L. monocytogenes did not grow in any of the contaminated batches, but no significant decrease (P > 0.05) was observed either in the positive control (no added starter culture) or in samples fermented with the Bac- starter culture during the fermentation period and up to 15 days of drying. When the Bac+ starter contained Lb. curvatus LBPE, cell counts of L. monocytogenes decreased to below the detectable limit (<10 CFU g(-1)) after 4 h of fermentation and no survivors could be recovered by enrichment beyond day 8 of drying. When the Bac+ starter culture containing Lc. lactis LMG21206 was used, a decrease in Listeria counts to below the detectable limit was achieved after 15 days of drying. CONCLUSIONS: The bacteriocin-producing strains studied may be used as adjunct cultures for sausage fermentations to control the occurrence and survival of L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY: Addition of the Bac+ strains, especially the Lb. curvatus strain would provide an additional hurdle to enhance the control of L. monocytogenes in fermented meat products.     

Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

To improve the quality and functionality and increase the utilization of silver carp (Hypophthalmichthys molitrix) muscle, three groups of silver carp sausages inoculated with the combinations of Staphylococcus xylosus-12 with Lactobacillus plantarum-15, Pediococcus pentosaceus-ATCC33316, and Lactobacillus casei subsp. casei-1.001, and a batch without any starter (control) were prepared. During the 48 h fermentation at 30°C, silver carp sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, Pseudomonas, yeasts and molds, and exhibited higher texture profiles (hardness, gumminess, springiness, and chewiness) and whiteness than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. Polyunsaturated fatty acids were higher in quantity in sausages with cultures compare to the control. No significant differences for taste, texture, and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactobacillus plantarum-15, S. xylosus-12, and Lactobacillus casei subsp. casei-1.001 (S-PXC) gained highest scores for flavor and overall acceptability. There was an apparent positive correlation (r = 0.87) between the NPN and the overall acceptability in sausages, whereas pH value showed a significantly negative correlations (r = –0.89 to −0.99, P < 0.05) with taste, flavor, texture, appearance, and overall acceptability.     

Movement Patterns of Frugivorous Birds Promote Functional Connectivity among Chaco Serrano Woodland Fragments in Argentina

Movement patterns of frugivorous birds may be altered in anthropogenically fragmented landscapes, with possible consequences for seed dispersal and plant recruitment. We studied the movement patterns and functional connectivity of six frugivorous bird species (Colaptes melanochloros, Thraupis bonariensis, Pitangus sulphuratus, Saltator aurantiirostris, Turdus amaurochalinus, and Elaenia spp.) in a fragmented Chaco‐woodland landscape in Argentina. We recorded the directions of bird movements (arrivals and departures) and whether their destination was oriented toward a specific neighboring fragment. We evaluated the movement rates, distance of interpatch movement, and functional connectivity within the landscape for the six bird species. We applied a novel approach, graph theory, to represent bird movement patterns in the landscape and the functional connections among fragments for each bird species. Bird movements were recorded at point‐count stations established along the edges of each fragment. The directions of arrival and departure movements from and to neighboring fragments revealed complex movement patterns. However, the destination of bird movements after leaving the focal fragments was usually concentrated on only a few neighboring fragments of different sizes. Pitangus sulphuratus and T. bonariensis showed larger movement rates and higher functional connectivity (number of graphs and functional area) than the other frugivorous species. The functional connectivity mediated by movement of frugivorous birds may promote seed dispersal of many bird‐dispersed plant species. As forest loss and fragmentation of Chaco subtropical forests increase, understanding the pivotal role of mobile links exerted by avian seed dispersers is vital to maintaining and conserving this unique ecosystem.     

Video Sequence-Based Iris Recognition Inspired by Human Cognition Manner

In video sequence-based iris recognition system, the problem of making full use of relationship and correlation among frames still remains to be solved. A brand new template level multimodal fusion algorithm inspired by human cognition manner is proposed. In that a non-isolated geometrical manifold, named Hyper Sausage Chain due to its sausage shape, is trained using the frames from a pattern class for representing an iris class in feature space. We can classify any input iris by observing which manifold it locates in. This process is closer to the function of human being, which takes ＇matter cognition＇ instead of ＇matter classification＇ as its basic principle. The experiments on self-developed JLUBR-IRIS dataset with several video sequences per person demonstrate the effectiveness and usability of the proposed algorithm for video sequence-based iris recognition. Fur- thermore, the comparative experiments on public CASIA-I and CASIA-V4-Interval datasets show that our method can also achieve improved performance of image-based iris recognition system, provided enough samples are involved in training stage.     

Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities

Abstract: Lactic acid bacteria (LAB) are the most important bacteria used in food fermentations. Apart from general demands for starter cultures from the view of safety, technological effectiveness and economics, numerous specific aspects have to be considered when selecting strains for the different food fermentations. Therefore selection criteria for LAB depend on the type and the desired characteristics of the final product, the desired metabolic activities, the characteristics of the raw materials and the applied technology. Special selection criteria for LAB for use in the fermentation of sausages and vegetables as well as for the malolactic fermentation in wine are discussed.     

Enzymatic polymorphisms in the Argentinian hake, Merluccius hubbsi Marini, of the Argentinian continental shelf

A survey described genetically encoded enzyme variation in 197 adult Argentinian hake, Merhccius hubhsi , collected from 10 sample sites on the Argentinian continental shelf. Four of 11 muscle enzyme loci were polymorphic ( PCM *, G3PDH *, EST-1 * and EST-2 *). Genotypes showed no significant difference between males and females. Only one of 37 tests of departure from Hardy-Weinberg equilibrium showed a significant difference. The allele frequency data were tested for genetic heterogeneity among locations. The overall significance of the total samples and among those from Patagonia Central was primarily due to heterogeneity at the EST-1 * locus. The implications of these findings in a population structure context are discussed.