Hybridization of Bakers'' yeast by the rare-mating method to improve leavening ability in dough

Saccharomyces cerevisiae MA233 is a diploid strain that is available for breadmaking by the frozen-dough method but it has lower leavening ability than commercial Bakers' yeasts in dough with no sugar or a small amount of sugar. To improve baking quality, MA233 was hybridized with YOY34, a haploid derived from a commercial baking strain, by the rare-mating method. The hybrid YOY671 exhibited MAL-constitutive phenotype of -glucosidase, resulting in an increased rate of CO₂ production from the dough without addition of sugar. YOY671 had a higher leavening ability in the dough containing 5% to 30% sucrose (based on the weight of flour) than MA233. Freeze-thaw resistance of YOY671 in dough was higher than that of YOY34, but less than that of MA233.     

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

Aims:  To study lactic acid bacteria (LAB) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type I sourdoughs.
Methods and Results:  Fourteen sourdough and dough samples were taken from a baking company in central Italy during the production lines of three varieties of Panettone. The samples underwent pH measurements and plating analysis on three solid media. The microbial DNA was extracted from both the (sour)doughs and the viable LAB and yeast cells collected in bulk, and subjected to PCR-denaturing gradient gel electrophoresis (DGGE) analysis. The molecular fingerprinting of the cultivable plus noncultivable microbial populations provide evidence of the dominance of Lactobacillus sanfranciscensis , Lactobacillus brevis and Candida humilis in the three fermentation processes. The DGGE profiles of the cultivable communities reveal a bacterial shift in the final stages of two of the production processes, suggesting an effect of technological parameters on the selection of the dough microflora.
Conclusions:  Our findings confirm the importance of using a combined analytical approach to explore microbial communities that develop during the leavening process of sweet-leavened goods.
Significance and Impact of the Study:  In-depth studies of sourdough biodiversity and population dynamics occurring during sourdough fermentation are fundamental for the control of the leavening process and the manufacture of standardized, high-quality products.     

Use of induction promoters to regulate hyaluronan synthase and UDP-glucose-6-dehydrogenase of Streptococcus zooepidemicus expression in Lactococcus lactis: a case study of the regulation mechanism of hyaluronic acid polymer

Aims:  To determine the effects of the ratios of hyaluronan synthase expression level to precursor sugar UDP-GlcA biosynthesis ability on the molecular weight (MW) of hyaluronic acid (HA) in recombinant Lactococcus lactis .
Methods and Results:  The genes sz HasA (hyaluronan synthase gene) and sz HasB (UDP-glucose-6-dehydrogenase gene) of Streptococcus zooepidemicus were introduced into L. lactis under the control of nisA promoter and lacA promoter respectively, resulting in a dual-plasmid controlled expression system. The effects of the ratios of hyaluronan synthase expression level to the precursor sugar UDP-GlcA biosynthesis ability under different induction concentration collocations with nisin and lactose on the MW of HA in recombinant L. lactis were determined. The results showed that the final weight-average molecular weight (     ) of HA correlated with the relative ratios of HasA (hyaluronan synthase) expression level to the concentration of UDP-GlcA.
Conclusions:  Regulating the relative ratios of HasA expression level to the precursor sugar biosynthesis ability was an efficient method to control the size of HA.
Significance and Impact of the Study:  This study put forward a guide to establish an efficacious way to control the size of HA in fermentation.     

In vitro and in vivo antagonism of actinomycetes isolated from Moroccan rhizospherical soils against Sclerotium rolfsii: a causal agent of root rot on sugar beet (Beta vulgaris L.)

Aims:  To evaluate the ability of the isolated actinomycetes to inhibit in vitro plant pathogenic fungi and the efficacy of promising antagonistic isolates to reduce in vivo the incidence of root rot induced by Sclerotium rolfsii on sugar beet.
Methods and Results:  Actinomycetes isolated from rhizosphere soil of sugar beet were screened for antagonistic activity against a number of plant pathogens, including S.   rolfsii . Ten actinomycetes out of 195 screened in vitro were strongly inhibitory to S. rolfsii . These isolates were subsequently tested for their ability to inhibit sclerotial germination and hyphal growth of S. roflsii . The most important inhibitions were obtained by the culture filtrate from the isolates J-2 and B-11, including 100% inhibition of sclerotial germination and 80% inhibition of hyphal growth. These two isolates (J-2 and B-11) were then screened for their ability to protect sugar beet against infection of S. rolfsii induced root rot in a pot trial. The treatment of S. rolfsii infested soil with a biomass and culture filtrate mixture of the selected antagonists reduced significantly ( P  ≤ 0·05) the incidence of root rot on sugar beet. Isolate J-2 was most effective and allowed a high fresh weight of sugar beet roots to be obtained. Both antagonists J-2 and B-11 were classified as belonging to the genus Streptomyces species through morphological and chemical characteristics as well as 16S rDNA analysis.
Conclusion:  Streptomyces isolates J-2 and B-11 showed a potential for controlling root rot on sugar beet and could be useful in integrated control against diverse soil borne plant pathogens.
Significance and Impact of the Study:  This investigation showed the role, which actinomycete bacteria can play to control root rot caused by S.   rolfsii , in the objective to reduce treatments with chemical fungicides.     

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Aims:  The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose/fructose ratios on the fermentation performance of Saccharomyces paradoxus , a nonconventional species used for winemaking.
Methods and Results:  Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus . Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. The values obtained were compared to test significant differences by means of a factorial anova and the Scheffé test. Our results show that S. paradoxus strain was able to complete the fermentation even in the nonoptimal conditions of low nitrogen content and high fructose concentration. In addition, the S. paradoxus strain showed significant higher glycerol synthesis and lower acetic acid production than S. cerevisiae in media enriched with nitrogen, as well as a lower, but not significant, ethanol yield.
Conclusions:  The response of S. paradoxus was different with respect to the commercial S. cerevisiae strain, especially to glycerol and acetic acid synthesis.
Significance and Impact of the Study:  The present study has an important implication for the implementation of S. paradoxus strains as new wine yeast starters exhibiting interesting enological properties.     

The density dependence of plant responses to elevated CO2

1 Stands of the annual Brassica kaber were grown at a range of six densities in both ambient and elevated CO₂ environments, and measurements of shoot growth were made from seedling emergence through to reproduction.
2 Early in stand development (21 days following emergence), CO₂ enhancement (β) for above-ground biomass was highly density-dependent, ranging from 1.41 at the lowest density (20 plants m−2) to 0.59 at the highest density (652 plants m−2).
3 As stands matured and total biomass exceeded a relatively low threshold level (<10.0 g m^{−2; c.}  20% of final yield), the density-dependence of β disappeared. Above this shoot biomass threshold, β-values remained remarkably stable (β = 0.34) across a broad range of stand biomass, independent of a stand's initial density or age.
4 Average stand-level reproductive β-values at a final harvest were very similar to biomass values (β = 0.38) and, as with biomass values at later stages, showed no apparent density-dependence.
5 These results highlight the importance of considering density and the time-course of stand development simultaneously when assessing the potential for CO₂-induced growth enhancements in plants.     

Protective effect of hop beta-acids on microbial degradation of thick juice during storage

Aims:  This study assessed the value of a commercial alkaline solution of hop β-acids (HBA) for prevention of microbial degradation of thick juice, a concentrated intermediate product in the production of beet sugar.
Methods and Results:  The antimicrobial effect of different concentrations of HBA against microbial degradation of thick juice was tested in a pilot-scale storage experiment. Chemical, biochemical and microbial parameters were monitored during thick juice storage. Thick juice degradation, indicated as a decrease in pH, was generally accompanied by an increase in the count of fastidious bacteria (FB) on Columbia Agar with Sheep Blood (CAwSB), which were mainly identified as Tetragenococcus halophilus . Addition of HBA delayed juice acidification and the development of FB in a concentration-dependent manner. The susceptibility of FB to HBA was determined by plating degraded thick juice (FB > 10⁵ CFU ml⁻¹) on CAwSB plates with different concentrations of HBA (0–160 ppm). None of the HBA concentrations tested reduced the number of FB colonies formed, but increasing HBA concentrations extended the lag time of colony formation.
Conclusions:  HBA produce no measurable bactericidal effect, but retard the development of FB in thick juice. Moreover, HBA do not prevent the thick juice from deteriorating, but significantly delay its degradation.
Significance and Impact of the Study:  These results indicate that adding a commercially available HBA formulation can prolong the storage life of thick juice in the sugar industry, although degradation cannot be eliminated. Future research will focus on the detailed characterization of FB consistently isolated from degraded thick juice and on determining their role in thick juice degradation.     

Comparison of five commercial DNA extraction kits for the recovery of Yersinia pestis DNA from bacterial suspensions and spiked environmental samples

Aim:  To evaluate commercial DNA extraction kits for their ability to isolate DNA from Yersinia pestis suspensions and spiked environmental samples.
Methods and Results:  Five commercially available DNA extraction kits were evaluated: the ChargeSwitch gDNA Mini Bacteria Kit, the IT 1-2-3 Sample DNA Purification Kit, the MasterPure Complete DNA and RNA Purification Kit, the QIAamp DNA Blood Mini Kit and the UltraClean Microbial DNA Isolation Kit. The extraction methods were performed upon six Y. pestis strains and spiked environmental specimens, including three swab types and one powder type. Taqman real-time PCR analysis revealed that the use of the MasterPure kit resulted in DNA with the most consistently positive results and the lowest limit of detection from Y. pestis suspensions and spiked environmental samples.
Conclusion:  Comparative evaluations of the five commercial DNA extraction methods indicated that the MasterPure kit was superior for the isolation of PCR-amplifiable DNA from Y. pestis suspensions and spiked environmental samples.
Significance and Impact of the Study:  The results of this study can assist diagnostic laboratories with selecting the best extraction method for processing environmental specimens for subsequent detection of Y. pestis by real-time PCR.     

Potential of Bacillus sp. to produce polyhydroxybutyrate from biowaste

Aim:  To test the Bacillus strains for their abilities to produce polyhydroxybutyrate (PHB) from different sugars and biowaste (Pea-shells).
Methods and Results:  Six Bacillus strains were checked for their ability to produce PHB from GM2 medium supplemented with different sugars at the rate of 1% (w/v) and from biowaste and GM2 (BW : M) combinations (3 : 7, 1 : 1, 7 : 3). Glucose supplemented GM2 medium resulted in maximum PHB production of 435 mg l⁻¹ constituting 31–62% w/w of the total cell dry mass. Substituting GM2 medium to the extent of 50% with biowaste (pea-shell slurry) resulted in 945–1205 mg l⁻¹ PHB (55–65% w/w). Optimization for additional nitrogen supplementation, inoculum size resulted in a final PHB production of 3010–3370 mg l⁻¹ equivalent to 300 g kg⁻¹ biowaste (dry wt).
Conclusion:  The Bacillus strains were able to produce PHB from biowaste (Pea-shells) as cheap source of substrate.
Significance and Impact of the Study:  This is the first report on usage of pea-shells as feed for PHB production, opening new possibilities for its use for production of PHB and Bacillus as potential candidate for the purpose.     

Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China

Aims:  Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning microbial populations and structure in the fermentation process, this study aims to determine the number of viable micro-organisms and identify the species isolated from the local factories, and to assess their potential use as a starter culture from their enzymatic profiles.
Methods and Results:  Fourteen samples from three local factories were analysed for the presence of micro-organisms. A total of 170 lactic acid bacteria (LAB) and 96 yeasts were isolated from the factories. The isolates were phenotypically characterized by using API 50 CHL kits, API 20 Strep kits, API ID 32 C kits and by performing additional biochemical tests. The enzymatic profiles of isolates were assessed by using API ZYM kits. Lactobacillus plantarum and Saccharomyces cerevisiae were identified as predominant species in the fermented supernatants. A majority of the isolates of LAB and yeasts displayed activities of α-glucosidase, β-glucosidase, lipase and trypsin.
Conclusions:  The microbial composition and strain characteristics present in the fermentation supernatant demonstrate that a majority of micro-organisms have the ability to digest starch, sugar, protein or lipid. It supports our previous work in which the rice starch was modified and purified by fermentation and thus improves the texture of rice noodles.
Significance and Impact of the Study:  The dominant strains would be important in developing a starter culture. The results can form the basis for the improvement of product quality and consistency.     

Keratinolytic activity of Bacillus subtilis AMR using human hair

Aims:  To determine the ability of a novel Bacillus subtilis AMR isolated from poultry waste to hydrolyse human hair producing peptidases including keratinases and hair keratin peptides.
Methods and Results:  The Bacillus subtilis AMR was identified using biochemical tests and by analysis of 16S rDNA sequence. The isolate was grown in medium containing human hair as the sole source of carbon and nitrogen. The supplementation of hair medium (HM) with 0·01% yeast extract increased the keratinolytic activity 4·2-fold. B. subtilis AMR presented high keratinase production on the 8th day of fermentation in hair medium (HM) supplemented with 0·01% yeast extract (HMY) at pH 8·0. Keratinase yield was not correlated with increase in biomass. Zymography showed keratin-degrading peptidases migrating at c. 54, 80 and 100 kDa and gelatin-degrading bands at c. 80, 70 63, 54 32 and 15 kDa. Keratinases were optimally active at 50°C and pH 9·0 and was fully inhibited by the serine proteinase inhibitor (PMSF). Scanning electron microscopy showed complete degradation of the hair cuticle after exposure to B. subtilis AMR grown in HMY. MALDI-TOF analysis of culture supernatant containing peptides produced during enzymatic hydrolysis of hair by B. subtilis AMR revealed fragments in a range of 800–2600 Da.
Conclusions:  This study showed that B. subtilis AMR was able to hydrolyse human hair producing serine peptidases with keratinase and gelatinase activity as well as hair keratin peptides.
Significance and Impact of the Study:  This is the first report describing the production and partial characterization of keratinases by a B. subtilis strain grown in a medium containing human hair . These data suggest that peptides obtained from enzymatic hair hydrolysis may be useful for future applications on pharmaceutical and cosmetic formulations.     

FRESH-CUT ANNURCA APPLES: ACCEPTABILITY STUDY AND SHELF-LIFE DETERMINATION

To establish the likelihood of purchase and acceptability level of new fresh-cut apples, the responses of two categories of consumers, children and adults, were evaluated. The effect of storage time on acceptability was investigated and the shelf life of fresh-cut apples was determined by using a Weibull hazard model.
The samples were distributed at different storage time (from second to fifth day) at the Science Museum of Naples as part of an educational program for children to evaluate the likelihood of buying and the acceptability level of the product. The data were collected over 5 weeks, and the test was performed in 2,421 children and 224 adults. The product was distributed at the University of Naples at different storage time (time 0 to 10 days) to perform the Weibull test using 63 consumers.
The adults and children appreciated the product, and the adults were generally willing to buy it. The Weibull analysis proved an appropriate method to evaluate product shelf life, which was estimated at 7.5 days at 4C.

PRACTICAL APPLICATIONS

This study contributes to enhance the competitiveness of a traditional food as Protected Geographical Indication Annurca apples. In fact, an attractive way to improve the consumption of this variety of apple is to market it as a ready-to-eat product. Also, the research allows for a better understanding of the children's acceptability level of new fresh-cut apples in order to improve the intake of apples among primary schoolchildren. In fact, an interesting way to increase the children's consumption of fruit is to distribute it at school level and also to increase the convenience for children. Finally, the fact that the product was distributed to the Science Museum of Naples can be considered as a premarket test for a new product launch.     

Gamma-linolenic acid production of Mucor rouxii by solid-state fermentation using agricultural by-products

Aims:  This study aims to maximize the yield of gamma-linolenic acid by a filamentous fungus, Mucor rouxii , using low cost production by solid-state fermentation.
Methods and Results:  We optimized substrate types and culture conditions including inoculum size and temperature. The optimal growth of M. rouxii was found in the cultures inoculated with 5 × 10⁵ spores g⁻¹ substrate. The fungal cells grew well on rice bran and soy bean meal, whereas a lower biomass was found in the cultures grown on polished rice, broken rice and spent malt grain. The GLA content was highly accumulated in rice bran ferment and its maximal content of about 6 g kg⁻¹ fermented mass was observed in the 5th-day culture grown at 30°C. However, the GLA content in the rice bran ferment was not enhanced by low temperature.
Conclusions:  The GLA production of M. rouxii could be enhanced by optimizing the agricultural by-product substrates and culture condition.
Significance and Impact of the Study:  Low cost GLA production process was achieved, and fermented product containing GLA can be incorporated into feed additives without further oil extraction to alternate the expensive plant oils.     

Potassium dependence and phytoplankton ecology: an experimental study

SUMMARY 1. Unialgal cultures of three species common in the freshwater phytoplankton were used to test limitation of specific growth rate and final yield in defined media of low K⁺ concentration (range <0.3–6 μmol L⁻¹ or mmol m⁻³).
2. Growth rate of the diatom Asterionella formosa was independent of K⁺ concentration above 0.7 μmol L⁻¹. Final yield was dependent on initial concentration when accompanied by K⁺ depletion below this concentration, but not by lesser depletion with more residual K⁺. Analyses of particulate K in the biomass indicated a mean final cell content of 2.8 μmol K 10⁻⁸ cells, approximately 1.0% of the organic dry weight.
3. Less detailed work with the diatom Diatoma elongatum showed no dependence of growth rate or final yield upon the initial K⁺ concentration in the range 0.8–3.2 μmol L⁻¹. The phytoflagellate Plagioselmis nannoplanctica suffered net mortality in the lowest concentration tested, 0.8 μmol L⁻¹.
4. Comparison with the range of K⁺ concentration in natural fresh waters, including a depletion induced by an aquatic macrophyte, suggests that K⁺ is unlikely to limit growth of phytoplankton. Nevertheless, there can be correlation of K⁺ with lake trophy.     

The sugar,biomass and biofuel potential of temperate by tropical maize hybrids

The demand for biofuels has created a market for feedstocks to meet future energy requirements. Temperate × tropical maize (Zea mays L.) hybrids, which combine high biomass and fermentable stalk sugars, have yet to be considered as a biomass feedstock. Our objective was to evaluate biological potential, genetic variability and impact of nitrogen (N) on biomass, stalk sugar, and biofuel potential of temperate × tropical maize (TTM) hybrids. Twelve TTM hybrids, two grain and silage hybrids were grown in 2008, followed in 2009 by seven earshoot‐bagged TTM hybrids. In both years, they were grown with and without supplemental N (202 kg ha^?1) in Champaign, IL. Plants were sampled for total and partitioned biomass, and analyzed for concentration and content of sugar. The TTM hybrids were 40% taller, exhibited later reproductive maturity, greater flowering asynchrony, and remained green longer. All hybrids responded to supplemental N by producing more biomass and grain, a lower percent of biomass partitioned to stalk and leaf, whereas TTM also had a decreased concentration of sugar. Total average biomass yields were 24 Mg ha^?1 for both the TTM and grain hybrids. However, TTM partitioned 50% more biomass to the stalk and produced 50% more sugar, and had less than half the grain of the commercial hybrids, indicating grain production and sugar accumulation are inversely related. When grain formation was prevented by earshoot bagging, TTM hybrids produced, without supplemental N fertilizer, an average of 4024 kg ha^?1 of sugar, which was three‐ to four‐fold greater than the non earshoot‐bagged TTM and ear removed hybrid. Calculated estimates for ethanol production, considering the potential from sugar, stover and grain, indicate TTM can yield nearly the amount of ethanol per hectare as modern grain hybrids, but with a decreased requirement for supplemental fertilizer N.     

Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5

Aims:  To study the ability of the probiotic culture Lactobacillus acidophilus La-5 to produce conjugated linoleic acid (CLA), which is a potent anti-carcinogenic agent.
Methods and Results:  The conversion of linoleic acid to CLA was studied both by fermentation in a synthetic medium and by incubation of washed cells. Accumulation of CLA was monitored by gas chromatography analysis of the biomass and supernatants. While the fermentation conditions applied may not be optimal to observe CLA production in growing La-5 cells, the total CLA surpassed 50% of the original content in the washed cells after 48 h under both aerobic and micro-aerobic conditions. The restriction of oxygen did not increase the yield, but favoured the formation of trans, trans isomers.
Conclusions:  The capability of L. acidophilus La-5 to produce CLA is not dependant on the presence of milk fat or anaerobic conditions. Regulation of CLA production in this strain needs to be further investigated to exploit the CLA potential in fermented foods.
Significance and Impact of the study:  Knowledge gained through the conditions on the accumulation of CLA would provide further insight into the fermentation of probiotic dairy products. The capacity of the nongrowing cells to produce CLA is also of great relevance for the emerging nonfermented probiotic foods.     

Causes and consequences of long-term climatic variability on the Australian continent

Summary 1. Ice-volume forced glacial–interglacial cyclicity is the major cause of global climate variation within the late Quaternary period. Within the Australian region, this variation is expressed predominantly as oscillations in moisture availability. Glacial periods were substantially drier than today with restricted distribution of mesic plant communities, shallow or ephemeral water bodies and extensive aeolian dune activity.
2. Superimposed on this cyclicity in Australia is a trend towards drier and/or more variable climates within the last 350 000 years. This trend may have been initiated by changes in atmospheric and ocean circulation resulting from Australia's continued movement into the Southeast Asian region and involving the onset or intensification of the El Niño-Southern Oscillation system and a reduction in summer monsoon activity.
3. Increased biomass burning, stemming originally from increased climatic variability and later enhanced by activities of indigenous people, resulted in a more open and sclerophyllous vegetation, increased salinity and a further reduction in water availability.
4. Past records combined with recent observations suggest that the degree of environmental variability will increase and the drying trend will be enhanced in the foreseeable future, regardless of the extent or nature of human intervention.     

Citric acid production by Aspergillus niger ATCC 9142 from a treated ethanol fermentation co-product using solid-state fermentation

Aims:  To investigate the ability of the citric acid-producing strain Aspergillus niger ATCC 9142 to utilize the ethanol fermentation co-product corn distillers dried grains with solubles for citric acid production following various treatments.
Methods and Results:  The ability of A. niger ATCC 9142 to produce citric acid and biomass on the grains was examined using an enzyme assay and a gravimetric method, respectively. Fungal citric acid production after 240 h was higher on untreated grains than on autoclaved grains or acid-hydrolysed grains. Fungal biomass production was enhanced after autoclaving and acid-hydrolysis of the grains. Phosphate supplementation to the grains slightly stimulated citric acid production while methanol addition decreased its synthesis. Using the phosphate-supplemented grains, the optimal incubation temperature, initial moisture content of the grains and the length of fermentation time for ATCC 9142 citric acid production were determined to be 25°C, 82% and 240 h, respectively.
Conclusions:  A. niger ATCC 9142 synthesized citric acid on corn distillers dried grains with solubles. The phosphate-treated grains increased citric acid production by the strain.
Significance and Impact of the Study:  The ethanol fermentation co-product corn distillers dried grains with solubles could be useful commercially as a substrate for A. niger citric acid production.     

Baker's yeast production from molasses/cheese whey mixtures

Partial substitution of sugarcane molasses by cheese whey in the fed-batch production of baker's yeast was evaluated. A sugar feeding profile based in a commercial process and different modes of addition of -galactosidase were used. Molasses substitution of 46%, in terms of sugar fed to the bioreactor, was reached and no significant differences in biomass volumetric productivity, by-products yields, and baking quality were observed. However the biomass yield was 6% lower.