Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation

In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin) surfaces. The biofilm architectures in both supports were completely different: on the glass slides only aggregates of L. pentosus and yeasts without any polymeric matrix surrounding them were found while on the skin of the fruits, true mature biofilms were observed. During fermentation, the lactic acid bacteria (LAB) population on the olives remained similar while that of yeasts increased progressively to reach similar levels at the end of the process (8-9 log CFU/cm(2)). Molecular analysis showed that different populations of L. pentosus and yeasts were the only microbial members of the biofilm formed during fermentation, regardless of inoculation. Hence, the green olive surface provides an appropriate environmental condition for the suitable development and formation of complex biofilms during controlled or natural table olive processing.     

Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures

This work studies the effects of the initial brine concentrations of NaCl, KCl, and CaCl(2) on the mineral content and gustatory and kinaesthetic sensations of fermented green table olives, using a simplex centroid mixture design augmented with interior points. The sodium in the flesh was linearly related to the mixture concentrations while potassium and calcium were linked by quadratic and special cubic models respectively. Acidity, saltiness, hardness, fibrousness, and crunchiness were expressed as linear funtions of the NaCl, KCl, and CaCl(2) initial brine contents but bitterness required quadratic equations. The models can be used to produce table olives with specific mineral contents in the flesh and to predict their corresponding sensory characteristics. PRACTICAL APPLICATION: The study provides the industry with models to estimate the Na, K, and Ca mineral contents in the flesh of fermented Gordal green table olives as well as their sensory characteristics as a function of the NaCl, KCl, and CaCl(2) initial compositions in the brining solution. Therefore, the paper provides tools which are able to support the production of commercial presentations which not only satisfy consumer demand for low Na, but are also K and Ca fortified table olive presentations with specific sensory profiles.     

Electrodeposition growth of nanowire arrays with height gradient profiles for microwave device applications

A simple and nonexpensive adapted dip-coating technique is presented and used to fabricate arrays of magnetic nanowires with a linear varying height profile. This approach allows controlling the wire height from tenths of nanometers up to several micrometers. Furthermore, the main parameters of this height gradient can be controlled, such as the maximum wire height and the lateral span of the wire array, which can be predicted with excellent accuracy using a proposed analytical model. Moreover, we show that by sequential electrodeposition with dip-coating, arrays of these height varying wires can be grown. This technique represents a novel method to fill porous templates with controlled spatial growth, leading to the fabrication of novel structures and providing control over structural features on the nanoscale level. In particular, the use of these asymmetrically loaded magnetic nanowired substrates to obtain improved microwave nonreciprocal behavior is shown for a microwave phase shifter.     

Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields

The inactivation of pectinesterase (PE) in a commercial enzyme formulation (CEF) under pulsed electric fields (PEF) was studied. Samples of an aqueous solution of the CEF were exposed to exponential waveform pulses for up to 16 ms at electric field intensities ranging from 5 to 24 kV cm^–1. Pulses were delivered in monopolar mode. The observed inactivation of the enzyme was described by several kinetics and regarding the input of electrical energy density (Q) models using Bayesian non-linear regression. Posterior distributions of the characteristic parameters for each kinetic model (based on the Hülsheger or the Weibull equation) and each Q model (based on exponential decay or the Weibull equation) were obtained. Kinetics models based on the Weibull equation showed better goodness and accuracy than the other models.     

EFFECTS OF HEAT GENERATION-ABSORPTION AND CHEMICAL REACTION ON MAGNETOHYDRODYNAMIC FLOW IN A PERMEABLE MOVING PLATE: NETWORK NUMERICAL STUDY

This study addresses the transient heat and mass transfer problem by laminar flow of a Newtonian, viscous electrically conducting, and heat generating/absorbing fluid on a continuously moving permeable surface. It was carried out with the well-known network simulation method. The effect of the parameters involved in the process were analyzed, so the influence of the parameters is represented graphically for several cases. The dimensionless parameters used in this study are: chemical reaction parameter, Prandtl number, Grashof number, absorption coefficient or heat generation, Schmidt number, and Hartmann number. The results presented are important because of the relevance of the conclusions for the steady and transient cases. In the study, the flow was considered laminar and two-dimensional. In addition, the transverse magnetic field is uniform and viscous dissipation effects, Hall effect, and Joule heating are omitted.     

TEOS as an improved alternative for chitosan beads cross‐linking: A comparative adsorption study

In this work the use of tetraethoxysilane (TEOS) for cross‐linking of chitosan hydrogel beads was studied at the level of 1 mmol TEOS per gram of chitosan. They were compared with glutaraldehyde and epichlorohydrin cross‐linked beads. The hydrogels were characterized by FTIR, SEM, water content, nitrogen content, and their point of zero charge. The performance of the anionic dye Remazol Black (RB) and the cationic Cd(II) adsorptions was assessed in order to characterize the sorbate–sorbent interaction. Adsorption experimental data were analyzed using two‐ and three‐parameter isotherm models along with the evaluation of mean adsorption energy and standard free energy. The adsorption was observed to be pH dependent. The uptake rate of RB and Cd(II) showed that the three type of beads followed a similar kinetic behavior. For both sorbates the TEOS cross‐linked beads showed the higher maximum adsorption capacity, followed by epichlorohydrin and glutaraldehyde cross‐linked beads. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 41005.     

Microbial Fuel Cell Application for Azoic Dye Decolorization with Simultaneous Bioenergy Production Using Stenotrophomonas sp.

A single‐chamber air‐cathode microbial fuel cell (MFC) was successfully applied for decolorization of the diazoic dye Reactive Black 5 (RB5) with simultaneous production of electricity. An innovative low‐cost medium, the marine water‐glucose‐yeast extract medium (MWGY), was developed which appears as a textile marine effluent in terms of salinity. The anode compartment containing a single bacterial strain of Stenotrophomonas sp. showed almost complete dye decolorization with different RB5 concentrations after seven days of treatment. For the four dye concentrations used, a correlation between dye removal and production of electrical energy was found. The comparison of the decolorization process in the MFC with that in a batch reactor as control experiment highlights the efficiency of the single‐chamber air‐cathode MFC technology which improved the dye removal by the same bacterial strain.