Fluorometric determination of chemically available lysine: adaptation, validation and application to different milk products

A spectrophotometric method based on the reaction between available lysine and ortho-phthaldialdehyde (OPA) was adapted and validated for fluorometric determination of the chemically available lysine contents in milk matrices (UHT and conventional in-bottle sterilized cow milk, milk-based infant formulas and infant formula ingredients). The values of the analytical parameters show its usefulness as a routine method (linearity, r = 0.9992; detection limit, 0.0066 mg/mL assay; accuracy, 99-108%; precision, intra-day 2.1-5.9% and inter-day 3.5 10.2%). No statistically significant differences (p < 0.05) were found between the values obtained with the adapted method and those obtained applying the 1-fluoro-2,4-dinitrobenzene (FDNB) (Carpenter) technique. The OPA method was used to measure the chemically available lysine contents in UHT and sterilized milk marketed in Spain, to study the evolution of chemically available lysine during the shelf-life of UHT milks, and finally the quality of name- and store-brand UHT milks was also compared. No statistically significant differences (p < 0.05) were found between either the available lysine contents of the same type of UHT or sterilized milk or between store- and name-brand UHT milks. Statistically significant differences (p < 0.05) were found between the chemically available lysine contents in UHT and sterilized milk. Losses of chemically available lysine ranging from 2.7 to 29% were obtained during the shelf-life of UHT milk.     

A charcoal- and blood-free enrichment broth for isolation and PCR detection of Campylobacter jejuni and Campylobacter coli in chicken

The microaerophilic nature of Campylobacter and its requirement of ～5% O(2) for growth have complicated its recovery from foods. The addition to the enrichment media of oxygen quenchers such as charcoal or blood could interfere with PCR for its detection. In this study, a two-step simple aerobic method for Campylobacter detection is proposed. A modification of the Tran blood-free enrichment broth (BFEB), in which charcoal was excluded from the medium (M-BFEB), was compared with the original formulation and other enrichment broths. Campylobacter jejuni and Campylobacter coli were screened by PCR directly from the enrichment media. Various levels of pure cultures of C. jejuni and C. coli combined with Escherichia coli were inoculated into Preston, Bolton, BFEB, and the modified BFEB (M-BFEB). In addition, Campylobacter was inoculated onto retail purchased chicken skin and recovery was quantified. Rates of recovery after 24 to 48 h of enrichment at 42 °C under aerobic incubation for BFEB and M-BFEB and microaerobic incubations for Preston and Bolton broths were determined. Overall, our results indicated that the most sensitive medium was Bolton's, followed by either BFEB or M-BFEB; the least sensitive was Preston's. M-BFEB was directly coupled to a PCR assay to detect Campylobacter, avoiding intermediate plating. Campylobacter was detected in the presence of up to 10(8) E. coli cells per ml. M-BFEB facilitated detection of both C. jejuni and C. coli artificially inoculated onto chicken skin samples. M-BFEB coupled to PCR is a rapid and attractive alternative for isolation and identification of C. coli and C. jejuni from poultry.     

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

This work studies the effects of different sodium (in the range of 4-10%), potassium (0-4%) and calcium (0-6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl₂ led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl₂ also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl₂ does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing.     

Sources of enterococci in Idiazábal-type cheese

Enterococci are a ubiquitous group and are natural constituents of the intestinal flora of nearly all animals and humans and can reach high levels in a variety of farmhouse cheeses. The purpose of this study was to determine the origin of the different enterococcal strains present in cheeses at different stages of ripening by typing the enterococci isolated from the raw milk, the cheeses, the cheesemaking environment, and from the faecal matter of the ewes and humans associated with cheese production. The potential presence of vancomycin-resistant enterococci (VRE) at all stages of the process and in the cheeses was also considered. The study was carried out at two separate cheesemaking dairy plants, and samples of the ewes' faeces, the shepherds' and cheesemakers' stools, teat cups, vat, brine, holding tank milk, vat milk, and the cheeses after brining and after 1, 15, and 60 days of ripening were collected. Cheesemaking procedures at the two plants were similar, yet the enterococcal levels and species observed differed at all the sample collection points, though E. faecalis predominated in all the milk and cheese samples. The traceability study performed for the species E. faecalis present at all the sample collection points suggested that the cheesemaker and the cheesemaking equipment were the source of the enterococci in the cheeses, though other possible non-faecal sources remain to be determined. VanC1 and vanC2/C3 enterococcal strains were isolated from the ovine faeces, teat cup, brine, and vat samples at cheesemaking dairy plant A, while only two vanC2/C3 strains were isolated from ovine faeces samples at dairy plant B. No VRE strains were detected in any of the milk or cheese samples.     

基于无网格NS-PIM与有限元法的边坡应变能及位移上下限解研究

为尽可能精确求解边坡应变能及位移的上下限解的问题,结合无网格NS-PIM方法与有限元法,求解出了离散精度不同的边坡模型的应变能及位移,快速确定了精确解的分布范围,并依据工程精度要求,进一步细化模型以使计算结果逼近精确解。实例计算表明,NS-PIM方法、有限元方法可分别得到应变能和总体位移的上、下限解,为位移监测分析和边坡稳定性评价提供了良好思路。     

洪水不可控特性对水库防洪安全的影响

针对洪水进入不可控阶段给水库防洪安全水平带来的影响,主要探讨了水库洪水调度中反映安全水平的调洪最高水位、最快下泄时间两个参数,重点分析了起调水位、入库洪水量级和洪水是否可控的相互关系,提出判别洪水是否可控的条件,在此基础上提炼了最快下泄时间这个影响防洪安全的综合参数,并分析起调水位、洪水量级、调度方式对其影响的变化情况。实例应用结果表明,起调水位较洪水量级对最快下泄时间的影响大,且预泄对其影响也较为显著,为进一步构建水库洪水调度安全度量化评价系统提供了依据。     

基于FEM-SVM的大坝可靠度分析方法

为解决复杂大坝可靠度分析计算时难以求得显示的功能函数和传统随机有限元计算时间长、工作量大等问题,提出将有限元(FEM)、支持向量机(SVM)和Monte-Carlo法相结合的可靠度分析方法,即采用正交试验设计具有代表性的样本点,通过有限元计算生成学习样本,利用支持向量机具有解决高度非线性、小样本问题的能力,建立结构响应量和输入变量的映射关系,再利用Monte-Carlo法,结合输入变量的概率分布生成随机样本进行结构可靠度计算。实例计算表明,FEM-SVM分析方法具有较好的精度,同时大幅减少了计算时长和工作量。     

防控支流库湾水华的三峡水库潮汐式生态调度可行性研究

三峡水库支流水华问题已成为影响库区生态和民生的重要问题,迫切需要采取有效防控措施。因三峡水库上游流域面积大,流域污染防治工作只能作为长期目标,生态调度可能是目前见效较快,最易接受的水华防控方法。通过总结防控支流库湾水华的生态调度研究进展,重点阐明了潮汐式生态调度对支流库湾水华的防控机理及效果。研究表明,水体分层是支流库湾水华发生的主要诱因;在支流库湾分层异重流背景下,潮汐式生态调度能够通过打破支流库湾水体分层,减小支流库湾水体滞留时间等方式抑制藻类水华;三峡水库调度试验表明,潮汐式生态调度不仅可有效缓解支流水华暴发强度,还能在常规调度的基础上增大三峡水库的综合效益,具有可行性,可作为三峡水库调度的定性指导方法。     

The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product. The energy value reduction of the final products was close to 35%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by a hedonic test. A correlation principal component analysis was performed. The results showed that the sensory and textural properties and the overall acceptability were very good, which indicated that this fibre can be considered a good fat replacer in meat products. Thus, with its addition, a reduced calorie product enriched with soluble dietetic fibre is obtained.