Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase (∼5 vs. ∼1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheological and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of acidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but indicated a fragile and heterogeneous structure. This coagulum, which is very different from that of cows' milk, seems to be made up of dispersed casein flakes. Journal of Industrial Microbiology & Biotechnology (2001) 26, 263–270. Received 01 May 2000/ Accepted in revised form 26 January 2001     

Molecular mechanisms of Fe2+-induced beta-lactoglobulin cold gelation

To get more insight into the mechanisms of cold gelation of beta-lactoglobulin (beta-lg), macroscopic and molecular structural changes during Fe(2+)-induced gelation of beta-lg were investigated using Fourier transform-infrared (FTIR) spectroscopy and rheological methods. The FTIR spectroscopy results show that, upon the preheating treatment (first step of gel process), native globular proteins are denatured and aggregated molecules are found in solution. The spectra are similar to those of gels obtained in the second step of the process upon incorporation of Fe, which suggests that aggregated molecules formed during the preheating treatment constitute the structural basis of the aggregation. However, the rheological data show that the aggregation is achieved via two molecular mechanisms, both of which are modulated by the iron concentration. At 30 mM of iron, gel formation is essentially controlled by van der Waals interactions, while at 10 mM of iron, hydrophobic interactions predominate. At the two concentrations, disulfide bonds contribute to gel consolidation, the effect being more pronounced at 10 mM of iron. These mechanisms lead to the formation of gels of different microstructures. At the highest iron concentration, a strong and rapid decrease in the repulsion forces is produced, resulting in random aggregation. At the lowest iron concentration, the iron diminishes the superficial charge of both molecules and aggregated molecules, facilitating the interaction among hydrophobic regions and leading to the growth of the aggregation in the preferential direction and to filamentous gel formation. This study provides a comprehensive view of the different modes of gelation.     

Effect of aeration and agitation on the production of mycelial biomass and exopolysaccharides in an enthomopathogenic fungus Paecilomyces sinclairii

AIMS: The objective of the present study was to investigate the influence of aeration rate and agitation intensity on the production of mycelial biomass and exopolysaccharide (EPS) in Paecilomyces sinclairii. METHODS AND RESULTS: The P. sinclairii was cultivated under various aeration and agitation conditions in a 5 l stirred-tank bioreactor. The highest mycelial biomass (30.5 g l-1) and EPS production (11.5 g l-1) were obtained at a high aeration rate (3.5 v.v.m.) and at a high agitation speed (250 rev min-1). The apparent viscosities (6000-8000 cP) of fermentation broth increased rapidly towards the end of fermentations at high aeration and agitation conditions. CONCLUSIONS: The high level of dissolved oxygen achieved at a high aeration rate (3.5 v.v.m.) associated with higher hyphal density eventually resulted in enhanced EPS production. Agitation intensity was also proved to be a critical factor influencing on both the mycelial biomass and EPS production: high agitation speeds up to 250 rev min-1 were preferred to the yields of biomass and EPS production. SIGNIFICANCE AND IMPACT OF THE STUDY: The critical effects of aeration and agitation in the culture process of P. sinclairii were found, which is widely applicable to other kinds of basidiomycetes or ascomycetes in their submerged culture processes.     

The influence of headgroup structure and fatty acyl chain saturation of phospholipids on monolayer behavior: a comparative rheological study

This paper compares six phospholipidic monolayers at the water/chloroform interface by performing dilational rheological measurements with a drop tensiometer apparatus. The chosen lipids differ both in their headgroup structure and fatty acyl chain saturation or symmetry. The study concentrated on monolayers formed with DPPC, DPPE, DOPC, DOPE, POPC and POPE. Using a generalized Maxwell rheological model, transposed at the interface, the intimate intermolecular interactions between amphiphilic molecules are studied on and off the monolayer plane. The equilibrium and nonequilibrium phenomena are analyzed and, respectively, correlated with monolayer cohesion and with monolayer/sub-surface interactions. The purpose of this work is to gain further insights into the influences (as slight as they are) of the weak changes in phospholipid structure and on the behavior of the monolayers. The results, widely described, provide further details on nuances existing between very similar molecules, and likewise, on the synergies created between the different effects.     

Multiscale simulation for thermo-hydrodynamic lubrication of a polymeric liquid between parallel plates

Thermo-hydrodynamic lubrication of a polymeric liquid composed of short chains between parallel plates is analysed by a multi-scale simulation, i.e. the synchronised molecular dynamics simulation via macroscopic heat and momentum transfer, which has been recently developed by us. The rheological properties and conformation of polymer chains coupled with the temperature rise caused by local viscous heating are investigated with a non-dimensional parameter, i.e. the Nahme–Griffith number, which is defined by the ratio of the viscous heating to the thermal conduction at the characteristic temperature required to sufficiently change the viscosity. The present simulation demonstrates that strong shear thinning and transitional behaviour of the conformation of the polymer chains occurs with a rapid temperature rise when the Nahme–Griffith number exceeds unity.     

Hydrodynamics, mass transfer and rheological studies of gibberellic acid production in an airlift bioreactor

Although a lot of research has been done into modelling microbial processes, the applicability of these concepts to problems specific for bioreactor design and optimization of process conditions is limited. This is partly due to the tendency to separate the two essential factors of bioreactor modelling, i.e. physical transport processes and microbial kinetics. The deficiencies of these models become especially evident in industrial production processes where O₂ supply is likely to become the limiting factor, e.g. production of gibberellic acid and other organic acids. Hydrodynamics, mass transfer and rheology of gibberellic acid production by Gibberella fujikuroi in an airlift bioreactor is presented in this work. Important hydrodynamic parameters such as gas holdup, liquid velocity in the riser and in the downcomer, and mixing time were determined and correlated with superficial gas velocity in the riser. Mass transfer was studied evaluating the volumetric mass transfer coefficient, which was determined as a function of superficial gas velocity in the riser and as a function of fermentation time. Culture medium rheology was studied through fermentation time and allowed to explain the volumetric mass transfer coefficient behaviour. Rheological behaviour was explained in terms of changes in the morphology of the fungus. Finally, rheological studies let us obtain correlations for gas holdup and volumetric mass transfer coefficient estimation using the superficial gas velocity in the riser and the culture medium apparent viscosity.     

Effect of sugars on the thermal and rheological properties of sago starch

Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T_gel, and gelatinization enthalpy ΔH. T_gel and ΔH increased in the following order: control (water alone) < ribose < fructose < glucose < maltose < sucrose. The increase in ΔH was greater for 50% starch compared to 10% starch samples. The swelling factors in the presence of sugar were higher compared to the control for sugar concentrations below 25% but were lower at sugar concentration greater than 25%. These effects are discussed in terms of the antiplaticizing effect of the sugars compared to water, the influence of sugar–starch interactions and also the effect of the sugars on water structure. The storage modulus G′, the rate constant of gelation k, and the gel strength were significantly reduced in the presence of sugars. Generally G′ and k decreased in the following order: control (water alone) > hexose > disaccharide > pentoses. This has been attributed to the reduced proportion of amylose leached following gelatinizatison. In the presence of hexoses the freeze–thaw stability of starch gels decreased while in the presence of disaccharides and pentoses the freeze–thaw stability was slightly improved. © 1999 John Wiley & Sons, Inc. Biopoly 50: 401–412, 1999     

Effects of a homogeneous magnetic field on erythrocyte sedimentation and aggregation

Effects of a homogeneous static magnetic field on erythrocyte sedimentation rate (ESR) have been assessed by using the standard Westergren method. A magnetic field of 6.3 T in the vertical direction only slightly enhanced ESR in saline solution, which was consistent with an effect on cell orientation. On the other hand, the magnetic field greatly enhanced ESR in plasma. It took a long time (about 20 min) for an ESR change to occur in plasma in response to the magnetic field. The effects in plasma were too large to originate only from cell orientation and were clearly distinct from a magnetic field-induced Boycott effect under an inhomogeneous magnetic field. A morphological examination and the nonlinear time course of the sedimentation in plasma indicated that the magnetic field increased cell aggregation and thereby enhanced ESR in plasma. Bioelectromagnetics 18:215–222, 1997. © 1997 Wiley-Liss, Inc.     

Pulsed feeding during fed-batch fungal fermentation leads to reduced viscosity without detrimentally affecting protein expression

The goal in this study was to determine if pulsed addition of substrate could be used to alter filamentous fungal morphology during fermentation, to result in reduced broth viscosity. In all experiments, an industrially relevant strain of Aspergillus oryzae was grown in 20-liter fermentors. As a control, cultures were fed limiting substrate (glucose) continuously. Tests were performed by altering the feeding strategy so that the same total amount of glucose was fed in repeated 300-s cycles, with the feed pump on for either 30 or 150 s during each cycle. Variables indicative of cellular metabolic activity (biomass concentration, oxygen uptake rate, base consumed for pH control) showed no significant difference between continuous and pulse-fed fermentations. In addition, there was no significant difference between total extracellular protein expression or the apparent distribution of these proteins. In contrast, fungal mycelia during the second half of pulse-fed fermentations were approximately half the size (average projected area) of fungi during fermentations with continuous addition of glucose. As a result, broth viscosity during the second half of pulse-fed fermentations was approximately half that during the second half of continuous fermentations. If these results prove to be applicable for other fungal strains and processes, then this method will represent a simple and inexpensive means to reduce viscosity during filamentous fungal fermentation.     

复方丹参滴丸联合曲美他嗪对冠心病合并高脂血症患者血液流变学及血脂的影响

目的:探讨复方丹参滴丸联合曲美他嗪治疗冠心病合并高脂血症患者的效果。方法:选取2016年1月-2017年12月我院收治的冠心病合并高脂血症患者81例,按照治疗方法的不同分为观察组、对照组、,分别41例、40例。对照组实施常规联合曲美他嗪进行治疗,观察组在对照组的基础上联合应用复方丹参滴丸进行治疗。比较两组临床疗效、治疗前后血脂、血液流变学相关指标、不良反应的发生情况。结果:观察组总有效率显著高于对照组(P0.05)。两组治疗前血清HDL-C、TC、LDL-C、TG水平间差异不显著(P0.05);观察组治疗后血清TC、LDL-C、TG水平均显著比对照组低(P0.05),血清HDL-C水平显著比对照组高(P0.05)。两组治疗前PV、WBC比较差异不显著(P0.05);两组治疗后PV、WBC均显著降低(P0.05),且观察组以上指标下降更明显(P0.05)。两组患者在治疗期间都没发生严重的不良反应。结论:与单用曲美他嗪治疗相比,复方丹参滴丸联合曲美他嗪治疗冠心病合并高脂血症效果更优,可明显改善患者血脂水平和血液流变学,且安全性较高。