Microbial degradation of rice and barley straws in the sheep rumen and the donkey caecum

The chemical composition, intake, digestibility, ultrastructure and microbial degradation of rice straw from Camargue were compared with barley straw. These variables were observed in two different herbivore digestive ecosystems: the sheep rumen and the donkey caecum. The two straws differed essentially in their ash content, which was three times higher in rice, owing to its silica content. Other chemical components were comparable, except a higher phenolic acids‐to‐lignin ratio in rice. Rice straw was better ingested than barley straw. Organic matter and neutral detergent fibre digestibilities were the same in both straws. Dry matter and cell wall disappearances could be adjusted to the exponential modelling equation with lag time, and differed between animals but not between straws. The sheep rumen had a higher extent of degradation, but the donkey caecum had a higher degradation rate. Statistical analysis revealed that cell‐wall components degradation was similar in the two straws except for ferulic acid, which was more degraded in rice straw. Scanning electron microscopy showed important differences in parenchyma degradation, which was much more effective in rice. Copyright © 2003 Society of Chemical Industry     

Immobilised yeast grape must deacidification in a recycle fixed bed reactor

Maloalcoholic fermentation (MAF) of grape must by Schizosaccharomyces pombe immobilised in calcium‐alginate double‐layer beads (ProMalic^®) was studied in Erlenmeyer flasks and in a total recycle fixed‐bed reactor operating in batch mode. The reaction is pseudo‐first order with respect to l ‐malic acid and under similar conditions deacidification is faster in the recycle reactor. This was attributed to mass transfer limitations which were confirmed in the recycle reactor by studying the influence of yeast load on the rate of MAF. Mass transfer limitations are also responsible for the lower activation energy of fermentation with the immobilised yeast (67 ± 9 kJ mol^?1) in comparison with the free cells (126 ± 19 kJ mol^?1). Alcoholic fermentation and MAF were performed simultaneously, both in the recycle reactor and in the industrial trials, confirming the efficacy of immobilised S. pombe to reduce grape must acidity without interfering with the main fermentation. Altogether, the present results are useful for the scale‐up of a recycle reactor to process large volumes of grape must.     

Evolution of Listeria populations in food samples undergoing enrichment culturing

The isolation of Listeria monocytogenes from food is carried out using a double enrichment. It is believed that the double enrichment can allow the overgrowth of Listeria innocua in samples where both species are present. In this study, we have evaluated the impact of overgrowth between Listeria species and strains during each step of the enrichment process. The effect of factors minimizing interactions between strains or phage inhibitory effects has also been estimated. In an artificially contaminated food undergoing enrichment, overgrowth could result from competitive interactions between Listeria spp. resulting from the production of bacteriocins and bacteriophage at high initial contamination levels (>10(4) cfu/g), but not at lower levels (50-100 cfu/g) as generally found in contaminated foods. At high levels of inoculation, the competitive effect could be reduced by solidification of the selective broths, to limit the diffusion of the inhibitors. Overgrowth resulting from differences in growth rate occurred independent of the initial contamination level. However, in naturally contaminated foods undergoing enrichment, there were no absolute correlations between growth rates or inhibitory profiles in terms of strain evolution during enrichment. In fact, Listeria strains which were predominant in the original sample in most cases remained the dominant strains at the end of the enrichment, although the relative proportion of any given strain could change significantly over the enrichment process. Additional factors which have yet to be identified impact on the evolution of Listeria in the two-step enrichment process. Analysis of strain evolution in eight naturally contaminated foods has indicated that the second enrichment step in Fraser broth can be reduced from 48 to 24 h without impacting on the recovery of L. monocytogenes. Our limited survey of naturally contaminated foods also demonstrated that maximum recovery of L. monocytogenes and other Listeria strains was found following 24 h incubation in 1/2 Fraser Broth. This finding suggests that it may be possible to shorten the current two-step isolation method further without reducing method sensitivity.     

Additional vectors for PCR-based gene tagging in Saccharomyces cerevisiae and Schizosaccharomyces pombe using nourseothricin resistance

The one-step PCR-mediated technique used for modification of chromosomal loci is a powerful tool for functional analysis in yeast. Both Saccharomyces cerevisiae and Schizosaccharomyces pombe are amenable to this technique. However, the scarce availability of selectable markers for Sz. pombe hampers the easy use of this technique in this species. Here, we describe the construction of new vectors deriving from the pFA6a family, which are suitable for tagging in both yeasts owing to the presence of a nourseothricin-resistance cassette. These plasmids allow various gene manipulations at chromosomal loci, viz. N- and C-terminal tagging with 3HA (haemagglutinin) or 13Myc epitopes, GST (glutathione S-transferase), 4TAP (tandem affinity purification) and several GFP (green fluorescent protein) isoforms. For N-terminal modifications, the use of different promoters allows constitutive (PADH1) or regulatable (PGAL1) promoters for S. cerevisiae and derivatives of Pnmt1 for Sz. pombe expression.     

Total lipid content, fatty acids and 4-desmethylsterols accumulation in developing fruit of Pistacia lentiscus L. growing wild in Tunisia

This research has determined oil, fatty acid and sterol contents of the Tunisian Pistacialentiscus (Lentisc) fruits during maturation. Low oil accumulation was observed during the first 35 days after the fruiting (DAF) date (from 1.83% to 2.57%). After that, two phases were distinguished (35th until the 60th and 105th to the 145th DAF), where the rate of oil accumulation increased significantly. At the last stage of maturation, the lentisc fruits had the highest percentage of lipid content, 42.54%. The changing profile of fatty acids during maturation had been marked mainly by an increase in oleic acid content (from 19.49% to 50.72%) paralleling a decrease in linoleic acid content (from 42.5% to 21.75%). At the 15th DAF, the alpha-linolenic acid was found with a maximum of 13.81%. At full maturity, the main fatty acids were oleic acid, followed by palmitic and linoleic acid. Other fatty acids were present in trace proportions, such as palmitoleic, stearic, linolenic, gadoleic and arachidic acid. In all stages of ripening only four sterols were identified and quantified. β-Sitosterol was the major 4-desmethylsterol in samples tested, followed by campesterol. Cholesterol and stigmasterol were detected in trace amounts. During the first stage of ripening, the amount of total sterols was about 5.19/100 g of oil. It decreased to 0.43/100 g in the last stage. Sitosterol and campesterol showed nearly the same profile during the ripening of P. lentiscus fruit which could be linked to the relation between these compounds during their biosynthesis.     

Immunocytochemical localisation of para-coumaric acid and feruloyl-arabinose in the cell walls of maize stem

Two phenolic compounds, p-coumaric acid and feruloyl-arabinose, were localised by immunocytochemistry in the cell walls of the apical internode of two lines of maize (Co125 and W401) of different digestibility. The compounds were detected at two stages of cell maturity in the lignified tissues (sclerenchyma, fibres and xylem) and in the medullary parenchyma, which, in the samples studied, was not lignified. p-Coumaric acid is a phenolic acid associated with lignins, which confer resistance on plant cell walls to microbial degradation in the rumen. Feruloyl-arabinose is a compound associated with xylans, the principal hemicelluloses in Gramineae, which are potentially degradable. Labelling of p-coumaric acid decreased in both maize lines with cell age and as the cell walls became lignified. The mass of lignin deposited in the cell walls masked p-coumaric acid, thereby making it less accessible to the antibodies. There was an inverse relationship in the labelling of p-coumaric acid and feruloyl-arabinose. Feruloyl-arabinose was more heavily labelled as the plant cell walls matured in all the lignified tissues of both maize lines and in the parenchyma of the less digestible line. All tissues except the parenchyma were more heavily labelled with both sera in Co125, the more digestible line. © 1998 Society of Chemical Industry.     

Adaptational changes in cellular fatty acid branching and unsaturation of Aeromonas species as a response to growth temperature and salinity

The effects of growth temperature and salinity on the cellular fatty acids were investigated on Aeromonas caviae, Aeromonas hydrophila and Aeromonas sobria. Under optimal growth conditions, fatty acids patterns were dominated by even-numbered chains C(16:0), C(16:1cis9), C(18:1cis11), C(12:0) and C(14:0). Growth temperature modifications induced, in the three Aeromonas species, important changes in fatty acid (i) unsaturation, (ii) branching and (iii) chain length. An important decrease in the C(18:1cis11) fatty acid content was observed for the three species below 15 degrees C and above 25 degrees C. The evolution of C(18:1cis11) and C(16:0) showed a mirror image for the three Aeromonas species. Low NaCl concentrations did not elicit significant changes in the fatty acids content of the three Aeromonas species. However, for high NaCl concentration in the medium, the growth ability was related to an important decrease of the unsaturated to saturated fatty acids ratio indicating a membrane rigidification. Thermal and salinity adaptations were branched fatty acid-dependent for A. caviae, whereas this phenomenon was less significant for A. hydrophila and A. sobria.     

Genetic studies on several bean traits of Coffea canephora coffee in Cameroon

The genetic parameters of several bean traits of coffee from the species Coffea canephora were estimated using two mating designs: a triangular diallel with 6 parents and a partial diallel with 18 parents. The traits studied were: normal bean weight, the percentage of peaberries, the length, width and thickness of the beans. These characteristics were studied along with yield. The yield data came from harvests obtained over 14 years divided into an initial cycle of 6 years, a second cycle of 5 years after cutting back and a third cycle of 3 years after topping. The general combining abilities (GCA) were the principal sources of significant variation for the traits studied. Transmission of these traits was therefore mostly additive. Yield over 14 years was the most heritable trait. The rank correlations between the GCA of the bean traits and those of yield were not significant. The genetic correlations estimated in the partial diallel did not reveal any link between bean traits and yield. Only one genetic correlation between the peaberry rate and yield was significant. The peaberry rate was linked to fertility, which thus appeared to be a genetic component of yield. Index‐based selection combining an increase in yield with improved bean traits could therefore be carried out without any particular difficulty. Copyright © 2005 Society of Chemical Industry     

Cereal‐based fermented foods in developing countries: ancient foods for modern research

Cereal‐based fermented foods are major contributors to energy intake in developing countries (DC). Their microbiota is dominated by lactic acid bacteria and has been extensively investigated. Diversity studies have been facilitated by molecular methods enabling genotyping of isolates; the rapid development of ‘omics’ approaches should facilitate more comprehensive studies to describe the relation between microbial diversity, cell physiology and product characteristics. Also, the link between the food microbiota and health benefits, in particular in nutrition, should be investigated. There is a need to encourage researches in the field of DC cereal‐based foods in direction of more mechanistic approaches.