Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

The influence of the bacteriocinogenic culture Lactobacillus sakei (10⁵/g) and semi-purified bacteriocin mesenterocin Y (2560 AU/kg) on the safety and quality of traditional Croatian fermented sausages was investigated. The addition of Lb. sakei and/or mesenterocin Y reduced microbial counts (P < 0.05) in the final products. After 28 days of ripening, coagulase-negative cocci decreased 1.5–2.0 log, yeasts 1.2–1.4 log and enterococci 1.7–2.7 log. In the case of the addition of Lb. sakei, the lactic acid bacteria count was significantly (P < 0.05) higher at day 7 of ripening, and was accompanied by a lower pH and a higher amount of lactic acid (P < 0.05). In the final product the amount of acetic acid was significantly lower. More intensive proteolysis and an increase in ammonia content were found at the beginning of fermentation, and in the second phase of ripening in the control samples, respectively. The free fatty acid concentration was significantly lower during the entire ripening process compared to the control (P < 0.05). Semi-purified mesenterocin Y did not affect the sensory properties of the sausages, whilst the addition of Lb. sakei enhanced them.     

Determination of green,blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap

Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100 × 4.6 mm column with guard pre-column Chromolith CN 5 × 4.6 mm. Separation was performed in gradient elution with mobile phase containing methanol–aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49 mg l^–1 for Tartrazine, 0.45–2.18 mg l^–1 for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36 mg l^–1. Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers’ health.     

Optimisation of puffing naked barley

The expansion of volume (the puffing index) of naked barley was investigated at various operating conditions of the puffing process. The purpose was to optimise the manufacture of expanded grains of the naked barley cultivars that have exceptional nutritional value for humans. The influence of the following parameters on the puffing index was investigated: the mass and the moisture content of the charge of the puffing barrel, pressure and temperature during the puffing process, the cultivar of barley, pre-processing of the grain (grinding and polishing), adding water into the barrel and the sensory quality of the product.

A regression equation was established for the calculation of the puffing index as a function of the operating parameters. The puffing index is influenced especially by the operating temperature and pressure. There was no influence found of mass of the charge, the cultivar of barley, the degree of grinding of barley, washing of the grains and adding water on the puffing index. The puffing index is not the sole indicator of the quality of the expanded product. It is necessary to take into account the sensory evaluation. A quality expanded naked barley was obtained at the operating temperature of 550 °C and pressure from 0.9 to 1.0 MPa with the moisture content of the charge around 16.5%.     

Clarification of fruit juices by fungal pectinases

This study analyses the efficiency of fungal pectinolytic preparations produced in laboratory and commercial products used in the clarification process of apple, butia palm fruit, blueberry, and grape juices. Two crude enzymatic extracts, produced by Aspergillus niger T0005007-2 (TE1) and Aspergillus oryzae IPT 301 (TE2), were tested in solid-state and submerse cultures, respectively, in comparison to the commercial preparations Pectinex^®Clear and Pectinex^®BE Colour, used for the clarification of clear (apple, butia palm fruit) and dark (blueberry and grape) juices, respectively. With pectinases total activity at 1 U/mL of fruit juice, reactions were conducted at 30 and 50 °C, for 30 and 60 min. Time increase resulted in an improved clarification, whereas temperature increase could not be clearly linked to a greater clarification. When compared to the commercial products, the use of the crude preparation TE1 resulted in similar clarification of apple and blueberry juices. For butia palm and grape juice, however, TE1 presented the highest clarification results, revealing the potential of A. niger T0005007-2 enzymes for commercial application.     

Characterization of B4C-SiC ceramic composites prepared by ultra-high pressure sintering

Additive-free boron carbide (B₄C) – silicon carbide (SiC) ceramic composites with different B₄C and β-SiC powders ratio were densified using the high-pressure “anvil-type with hollows” apparatus at 1500 °C under a pressure of 4 GPa for 60 s in air. The effect of starting powders ratio on the composites sintering behavior, relative density, microstructural development, and thermomechanical properties was studied. The sintered samples hardness was found to be in the range from 24 to 31 GPa. The thermal conductivity measurements, conducted in the temperature range from room temperature to 1000 °C, showed that the thermal diffusivity of sintered samples was between 6 and 9.5 mm²/s whereas the thermal conductivity was in the range from 16 to 28 W/(m K). The results of this study show that the high-pressure sintering can be a very effective low-temperature densification method for the obtainment of additive-free B₄C - β-SiC ceramic composites.     

Multilayer aluminum composites prepared by rolling of pure and anodized aluminum foils

Experimental results on processing, structural and mechanical characterization of a multilayer composite based on commercially pure aluminum foils were presented. A multilayer composite was produced by hot-rolling of anodized and non-anodized aluminum foils alternately sandwiched. In addition, the same process was applied for bonding of non-anodized foils. In both cases, obtained multilayer composites were compact and sound. In order to study composites microstructural evolution and mechanical properties, optical and scanning electron microscopy (SEM), energy dispersive spectrometry (EDS), X-ray diffraction (XRD) analysis, hardness, tensile and three-point flexural tests were performed. Microstructural characterization confirmed that the rod-like particles distributed in parallel rows in the composite aluminum matrix with anodized foils correspond to Al₂O₃. Maximum and minimum peaks of oxygen and aluminum, respectively, suggest that after the final hot-rolling of composite with non-anodized foils, a small amount of coarser particles were formed at boundaries between foils. Hardness, strength, modulus of elasticity and flexural strength of both multilayer composites were much higher than those of pure aluminum, whereas ductility was significantly less. The composite with anodized foils exhibited the highest strength and modulus of elasticity, but lower ductility compared to composite processed from non-anodized foils. Fracture failure corresponded to the change of ductility.     

Viral Interactions with Adaptor-Protein Complexes: A Ubiquitous Trait among Viral Species

Numerous viruses hijack cellular protein trafficking pathways to mediate cell entry or to rearrange membrane structures thereby promoting viral replication and antagonizing the immune response. Adaptor protein complexes (AP), which mediate protein sorting in endocytic and secretory transport pathways, are one of the conserved viral targets with many viruses possessing AP-interacting motifs. We present here different mechanisms of viral interference with AP complexes and the functional consequences that allow for efficient viral propagation and evasion of host immune defense. The ubiquity of this phenomenon is evidenced by the fact that there are representatives for AP interference in all major viral families, covered in this review. The best described examples are interactions of human immunodeficiency virus and human herpesviruses with AP complexes. Several other viruses, like Ebola, Nipah, and SARS-CoV-2, are pointed out as high priority disease-causative agents supporting the need for deeper understanding of virus-AP interplay which can be exploited in the design of novel antiviral therapies.