Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations

Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans.     

Influence of magnetostimulation therapy on rheological properties of blood in neurological patients

ABSTRACT

The aim of the study is to test the influence of in vivo magnetostimulation on the rheological properties of blood in neurological patients. Blood circulation in the body depends both on the mechanical properties of the circulatory system and on the physical and physicochemical properties of blood. The main factors influencing the rheological properties of blood are as follows: hematocrit, plasma viscosity, whole-blood viscosity, red cells aggregability, deformability, and the ability of red cells to orient in the flow. The blood samples were collected from neurological patients with pain. Blood samples were collected twice from each patient, that is, before the magnetostimulation and immediately after the therapy. For each blood sample, the hematocrit value was measured using the standard method. Plasma viscosity and whole-blood viscosity were measured by means of a rotary-oscillating rheometer Contraves LS40. Magnetic field was generated by the instrument Viofor JPS® and the magnetostimulation treatments were performed using M1P2 and M1P3 programs. The analysis of the results included estimation of the hematocrit value (Hct), plasma viscosity (η_p), whole-blood viscosity and rheological parameters of Quemada’s model: k₀, k_∞, γ′_c. Plasma viscosity values were obtained from the shear rate dependence of shear stress using the linear regression method. The results obtained in the study suggest that the blood rheological properties change in accord with applied magnetostimulation program.     

COMPARISON OF SINGLE PRODUCT SCALING AND RELATIVE-TO-REFERENCE SCALING IN SENSORY EVALUATION OF DAIRY PRODUCTS

Single product scaling and relative-to-reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons among product means with appearance, flavor and mouthfeel attributes. Although there were a greater number of significant t-tests when the relative-to-reference scales were used by both trained and untrained panels, the differences between scale types were minor. Panels showed no advantage with the type of scale they used first. The two methods may be used with equal efficiency for sensory evaluations.     

Factors That Influence the Extensional Rheological Property of Saliva

The spinnbarkeit of saliva reflects the ability of saliva to adhere to surfaces within the mouth, thereby serving as a protective role and aiding in lubrication. Therefore, alterations in the extensional rheology of saliva may result in the loss in adhesiveness or the ability to bind onto surfaces. Mucin glycoproteins and their structures are known to be important factors for the extensional rheological properties of saliva. The conformation of mucin depends on factors such as pH and ionic strength. Chewing is one of the main stimuli for salivary secretion but creates significant sheer stress on the salivary film which could influence mouthfeel perceptions. The current study investigates the possible factors which affect the extensional rheological properties of saliva by comparing submandibular/sublingual saliva with different oral stimuli within the same group of subjects. Unstimulated and stimulated saliva (chew, smell and taste) salivas were collected primarily from submandibular/sublingual glands. The saliva samples were measured for Spinnbarkeit followed by the measuring mucin, total protein, total calcium and bicarbonate concentrations. The results indicated correlations between rheological properties and mucin/ion concentrations. However, chewing stimulated submandibular/sublingual saliva is shown to have significantly lower Spinnbarkeit, but factors such as mucin, protein and calcium concentrations did not account for this variation. Analysis of the concentration of bicarbonate and pH appears to suggest that it has a prominent effect on extensional rheology of saliva.     

Effect of the Change During Storage in Lipid Composition of Rice on its Amylogram

There are many reports on the deterioration during storage of rice flavor, but no work has yet been done to relate the change during storage in rheological properties with the change in lipid composition. The present study revealed that the increase in amounts of free fatty acids during rice storage resulted in the increase in maximum viscosity of amylogram, i.e., deterioration in rheological property of cooked rice. The mechanism is explained by the formation of helical structure of starch molecule with fatty acid.     

Hemorheologic findings in patients with ischemic heart disease

The paper deals with the rheological properties of the blood of 38 male patients affected by ischaemic heart diseases (age: 40-75 years) and 19 healthy test persons of comparable age. The following haemorheological properties were measured. 1. Relative plasma viscosity 2. Erythrocyte aggregation 3. Erythrocyte deformability 4. Thrombocyte aggregation and 5. Whole blood viscosity. For the purpose of representing and assessing the results of measurement obtained a division was made into different groups according to the appearances of ischaemic heart disease (chronic ischaemic heart disease, unstable angina pectoris, acute heart infarct) and risk factors (smoking, diabetes mellitus, blood high pressure and hyperlipidaemia). The methods 1-3 proved to be especially suitable for representing gradual differences in the examined rheological parameters. The results obtained are discussed and evaluated.     

Sensory evaluation of acids by free-choice profiling

The technique of free-choice profiling was applied in orderto characterize the sensory properties of some common organicand inorganic acids. Analysis of panelists' scores by generalizedProcrustes Analysis (GPA) provided information on the relationshipsamong samples and assessors for both the consensus and individualconfigurations. Results indicated that on a weight basis (w/vor v/v), acids differed in their flavor and taste dynamics.Acids were described differently by individual panelists. The GPA resulted in three important principal axes (PA). Thefirst PA had astringency/mouthfeel as the most important factor,while bitterness and sourness were the most important for thesecond and the third PAs, respectively. At 0.08% (w/v or v/v),the inorganic acids, hydrochloric and phosphoric, were moreastringent than sour. The bitterness of succinic (S) was intenseas was the sourness of fumaric, malic and the combinations offumaric:malic (FM), citric:malic (CM) and citric:fumaric (CF).The sensory characteristics of adipic and quinic were perceivedto be very weak at this concentration. The relationship betweenastringency and pH was more evident than was the relationshipbetween pH and sourness.     

Design and Characterization of Topical Formulations: Correlations Between Instrumental and Sensorial Measurements

The interaction between cosmetic emulsions and the skin’s surface is an important factor to consider in the development of topical formulations. Two important ingredients in cosmetic formulations are waxes and polymers. The physical and mechanical properties of formulations directly impact the interface skin-formulation. To evaluate this interaction, it is important to study the rheology, texture, and sensory properties. In this context, the aim of the study was to evaluate the influence of waxes and polymers on the rheological behavior, texture profile, and sensorial properties of topical formulations and the correlation between these parameters. The best combination of a wax and a polymer was determined by full factorial design of experiments and applied to develop eight formulations that were tested in relation to rheological, mechanical, and sensorial properties. The polymer helps with the spreadability of the formulation, and the wax had a strong influence on the parameters related to the structure of emulsions. A correlation between these parameters was observed. This way, it was possible to compare theoretical and practical data, except between the flow index and the work of shear. Finally, it was possible to predict sensorial aspects from rheological and texture parameters, making the formulation process easier and more integrated with all stages of the development of new topical formulations. Thus, the present study introduces a new proposal in the development of cosmetics.     

Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree

The relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with 0-30.0% carrot puree (CP) was evaluated. The apparent viscosity of vegetable juices increased with increasing CP concentrations, and a increases in yield stress were observed at and above 17.5% CP. In a sensory evaluation, texture perceived in the oral cavity varied as between vegetable juices with >17.5% CP and those with <12.5% CP. The maximum velocity in the pharyngeal region was classified into three same-quality subgroups: vegetable juices with 0-12.5% CP, with 10.0-25.0% CP, and with 17.5-30.0% CP. It significantly decreased with increasing CP concentrations.     

Viscoelastic properties of whole blood. Influence of fast sedimenting red blood cell aggregates

Red blood cell (RBC) aggregation is known to be of deciding influence on erythrocyte sedimentation-rate (ESR) and on whole blood viscoelastic properties. The rheological behaviour of blood collected from a control-group with normal ESR is compared to the viscoelastic behaviour of blood collected from two groups with high to very high ESR, whose individuals are suffering from chronical polyarthritis and Morbus Bechterew, respectively. The rheological properties are evaluated by means of an oscillating-flow capillary-rheometer where the viscous (eta') and elastic (eta") component of the complex viscosity (eta) is measured at a constant frequency of 2 Hz. Correcting for the varying hematocrit of the different blood samples according to an exponential equation, the viscoelastic data are found to be elevated in the groups with high ESR. For the viscous properties this is only due to the increase of the plasma viscosity. A correction for the plasma viscosity, however, shows that the viscous properties at low shear- rates (2s-1) are significantly reduced, whereas elastic properties in a range of medium shear-rates (10s-1 to 50s-1) are significantly increased (P less than 0.001, t-test of Student). This result is discussed to be due to the high packing density of the RBC in fast sedimenting aggregates. High packing density reduces the effective volume of the RBC but increases the stiffness of the aggregates.