Effect of corn particle size on site and extent of starch digestion in lactating dairy cows

Two experiments were conducted to determine the effects of corn particle size (CPS) on site and extent of starch digestion in lactating dairy cows. Animals were fitted with ruminal, duodenal, and ileal cannulas. Dry corn grain accounted for 36% of dry matter intake. In experiment 1, 6 cows were used in a duplicate 3 x 3 Latin square design. Semiflint corn was used. Corn processing methods were grinding, medium rolling, and coarse rolling. The mean particle size of the processed corn was 730, 1807, and 3668 microm, respectively. Rumen digestibility of starch linearly decreased from 59% with ground corn to 36% with coarsely rolled corn. Similarly, small intestine digestibility linearly decreased with increased CPS, and consequently, the amount of starch digested in the small intestine was not affected by corn processing. In experiment 2, 4 cows were used in a 2 x 2 crossover design. Dent corn was used. Corn processing methods were grinding and coarse rolling. The mean particle size of the processed corn was 568 and 3458 microm, respectively. Rumen digestibility of starch decreased from 70% with ground corn to 54% with coarsely rolled corn. Small intestine digestibility of starch was not significantly affected by CPS, and the amount of starch digested in the small intestine tended to be greater for rolled than for ground corn. In both experiments, starch total tract digestibility decreased with increased CPS. In conclusion, CPS is an efficient tool to manipulate rumen degradability of cornstarch. In midlactation cows, the decrease in the amount of starch digested in the rumen between grinding and coarse rolling is partly compensated for by an increase in the amount of starch digested in the small intestine with dent genotype, but with semiflint genotype postruminal digestion is not increased and rumen escape starch is not utilized by the animal.     

Diversity of Streptococcus thermophilus phages in a large-production cheese factory in Argentina

Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze the biodiversity of the virulent S. thermophilus phage population in one Argentinean cheese plant. Ten distinct S. thermophilus phages were isolated from cheese whey samples collected in a 2-mo survey. They were then characterized by their morphology, host range, and restriction patterns. These phages were also classified within the 2 main groups of S. thermophilus phages (cos- and pac-type) using a newly adapted multiplex PCR method. Six phages were classified as cos-type phages, whereas the 4 others belonged to the pac-type group. This study illustrates the phage diversity that can be found in one factory that rotates several cultures of S. thermophilus. Limiting the number of starter cultures is likely to reduce phage biodiversity within a fermentation facility.     

胰酶软化剂在高低盐度介质中的相对水解活力

胰酶软化剂的水解蛋白活力是在低离子强度介质中以及离子强度为4的氯化钠或硫酸铵的存在下测定的。以水解产生对-硝基苯胺的多肽作为底物，水解过程通过每隔30秒测量水解产物吸光度进行监测，测量过程5-10分钟。初始水解速度是以产物浓度为时间的函数的方程式（米-门（Michaelis-Menten）关系式），插入参数进行拟合。特定酶活力（SA）可以通过由酶浓度对应的初始速度计算得出，在有或无氯化钠或硫酸铵的条件下，软化剂的特定酶活力的比值就是所期望的相对水解活力。实验结果表明，离子强度为4的氯化钠和硫酸铵可使软化剂的水解活力增加60-75％。胰凝乳蛋白酶进行上述相似实验，从这两组实验测得胰酶软化剂的等同的胰凝蛋白酶含量约为0.12％。     

Electrolyzed water and its application in the food industry

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.     

Adsorption of arsenic from water using activated neutralized red mud

In this paper activated seawater-neutralized red mud, herein referred to as activated Bauxsol (AB), is used as a novel adsorbent for removing inorganic arsenic (As) from water. The adsorption of As onto AB is studied as a function of contact time, particle size, pH, initial As concentration, AB dosage, and temperature. Kinetic data indicate that the process pseudoequilibrates in 3 and 6 h for As(V) (arsenate) and As(III) (arsenite), respectively, and follows a pseudo-first-order rate expression. Within the range tested, the optimal pH for As(V) adsorption is 4.5, and close to 100% removal can be achieved irrespective of the initial As(V) concentration. Desorption of As(V) is greatest at pH 11.6 where a maximum of 40% can be achieved. In contrast, the optimum pH for As(III) removal is 8.5, and the removal efficiency changes with the initial As(III) concentration. The adsorption data fit the Langmuir isotherm and its linearized form well, with thermodynamic data indicating the spontaneous and endothermic nature of the process. The FITEQL (V.4) and PHREEQC (V.2) computer programs are used to predict As(V) adsorption at various pH values (based on diffuse double layer models). The modeling results fit the experimental results very well and indicate that surface complexation modeling is useful in describing the complex AB surface during the adsorption process. This study shows that As(III) needs to be oxidized to As(V) for a favorable removal using AB and that AB can be a very efficient unconventional adsorbent for removing As(V) from water.     

Consumer preferences for beef color and packaging did not affect eating satisfaction

We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (P<0.001) appearance scores and likelihood to purchase. Appearance scores were rated red>purple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.     

活性干酵母在杨梅酒酿制中的应用

研究了活性干酵母应用于发酵型杨梅酒的特性。试验结果表明 ,SO2 浓度和活性干酵母的添加量显著影响杨梅酒的发酵速率和口感。文中采用了单因素发酵性能试验和比较试验。结果表明 ,当发酵用杨梅原汁SO2 质量浓度在 5 0～ 10 0mg/L ,活性干酵母的添加量在10 6 ～ 10 7/mL条件下 ,杨梅汁发酵迅速 ,得到的酒液品质与使用As 14 5 0鲜酵母发酵得到的杨梅酒相近 ,口感较佳。活性干酵母适用于杨梅果酒的酿造     

Deep-level Transient Spectroscopy of GaAs/AlGaAs Multi-Quantum Wells Grown on (100) and (311)B GaAs Substrates

Si-doped GaAs/AlGaAs multi-quantum wells structures grown by molecular beam epitaxy on (100) and (311)B GaAs substrates have been studied by using conventional deep-level transient spectroscopy (DLTS) and high-resolution Laplace DLTS techniques. One dominant electron-emitting level is observed in the quantum wells structure grown on (100) plane whose activation energy varies from 0.47 to 1.3 eV as junction electric field varies from zero field (edge of the depletion region) to 4.7 × 10⁶ V/m. Two defect states with activation energies of 0.24 and 0.80 eV are detected in the structures grown on (311)B plane. The E_c-0.24 eV trap shows that its capture cross-section is strongly temperature dependent, whilst the other two traps show no such dependence. The value of the capture barrier energy of the trap at E_c-0.24 eV is 0.39 eV.     

Raman scattering of InAs/AlAs quantum dot superlattices grown on (001) and (311)B GaAs surfaces

ABSTRACT: We present a comparative analysis of Raman scattering by acoustic and optical phonons in InAs/AlAs quantum dot superlattices grown on (001) and (311)B GaAs surfaces. Doublets of folded longitudinal acoustic phonons up to the fifth order were observed in the Raman spectra of (001)- and (311)B-oriented quantum dot superlattices measured in the polarized scattering geometries. The energy positions of the folded acoustic phonons are well described by the elastic continuum model. Besides the acoustic phonons, the spectra display features related to confined transverse and longitudinal optical as well as interface phonons in quantum dots and spacer layers. Their frequency positions are discussed in terms of phonon confinement, elastic stress, and atomic intermixing.