Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.     

Perceptions of the health and convenience characteristics of fresh and dried fruits

Dried fruits consumption has not received much research attention, although these foods are associated with potential health benefits. Therefore, the aim of this study was to compare fresh fruits and dried fruits on measures of health, convenience and consumer feelings.An on-line questionnaire that measured consumers' perceptions of the health benefits and convenience characteristics and their feelings about the consumption of both fresh fruits (apples and plums) and dried fruits (e.g., raisins, dates, and apricots) was completed by 693 respondents (Polish, French, and Dutch).Generally, fresh fruits were perceived to be healthier and less convenient than dried fruits. Consumers also reported more positive feelings about the consumption of fresh fruits compared to dried fruits. The more that the respondents were willing to sacrifice for their health, the more positively they rated the health aspects of both fresh and dried fruits, as well as several perceptions of convenience of both fresh and dried fruits. Health preoccupation was unrelated to most of the convenience perceptions and was associated with lower scores on several perceptions of healthiness. Recommendations for the consumer-oriented development of dried fruits are also provided.     

Imperfective and Perfective Habituals in Polish: A Bi-Directional OT Account of Variation and Ambiguity

This study accounts for the observed patterns of variation and ambiguity in the expression and interpretation of aspect in bare habitual statements in Polish in the framework of Bouma’s (2008) recent version of stratified bi-directional Optimality Theory (OT).     

Antimicrobial Activity of Parabens in Submicron Emulsions Stabilized with Lecithin

Antimicrobial efficacy of methyl and propylparaben combination as potential preservatives for submicron emulsions, and the effect of oil and lecithin concentration on the microbial growth were investigated. Parabens were ineffective in standard or doubled concentrations as per pharmacopoeial criteria. Poor growth inhibition and multiplication of reference strains point to protective and growth properties of submicron emulsions. No correlation was observed between oil/lecithin ratio and efficacy of parabens; partitioning of the latter into the oily phase and lipophilic domains could be the reason for such effect. Further studies are necessary to establish a stable and safe composition of such formulations.     

The effect of organofunctional nanosilica on the cross-linking process and thermal resistance of UF resin

The paper investigates the effect of surface modification of fumed nanosilica with (3-aminopropyl)triethoxysilane (APTES) on the kinetics and thermal stability of urea-formaldehyde (UF) resin. In the course of the investigation, nanoparticles were modified with APTES in the ratio 1, 2, 3, 4 and 5 part by weight (PBW) per 100 PBW of SiO₂. The parameters of curing kinetics of the resin, the conversion degree and its thermal stability were determined with use of differential scanning calorimetry (DSC) and thermogravimetric analysis (TG). The effect of nanosilica silanization on the curing process of resin was evaluated by determining the gel time at 100 °C and the activation energy (E_a) of the cross-linking process, the initial and final temperature of the reaction (T_onset, T_endset), the maximum value of the exothermic peak (T_p), the amount of emitted heat (ΔH_Tp) and the conversion degree (α_Tp) that responds to T_p. With the maximum level of silica modification, we have noted a decrease in the reactivity of the resin, which is manifested by a slightly longer gel time of the resin as well as an increase in the value of activation energy of the cross-linking process. It is accompanied by a slight decrease of resin conversion degree α_Tp. The modification of silica, regardless of the amount of silane inoculated on its surface, results in the increase in the thermal stability of UF resin.     

Concentrated Water Solution of Salts as Solvents for Reactions of Carbohydrates. Part 1: Reactions of Glucose Promoted by Concentrated Solutions of Alkaline and Alkaline Earth Metal Salts

Saturated water solutions of selected alkaline and alkaline earth metal salts have been studied whether or not they catalyze the formation of levulinic acid from glucose. The most active was a solution of magnesium chloride. Activity was further increased in the system (MgCl₂+H⁺). We observed complete inhibition of this reaction by NO₃⁻. Contrary to the generally accepted opinion that formation of hydroxymethylfurfural is only H⁺ catalyzed, we observed activity of the system formed from MgO and MgCl₂ when one starts from glucose. (MgCl₂+ MgO) in water is alkaline.