Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.     

桥面板与覆层结合界面的干燥收缩诱导应力估算

采用三维非线性有限元分析方法评价与估算了桥面板与混凝七覆层间结合界面的干燥收缩诱导应力.并采用修正Fowler准则测算了桥面板与聚合物覆层间的热诱导应力.在评价覆层与面板问相对厚度to/ts的影响时,ts取常数200mm;在评价相对弹性模量Eo/Es的影响时,Es取常数,27.5GPa,并设定了3个Eo/Es比值,分别...     

Allowable coefficient perturbations with preserved stability of a Hurwitz polynomial†

Given a polynomial P(s) = a_nsⁿ + a_n?11S^n?1 + … -+ a₁s + a₀ which satisfies the Routh-Hurwitz criterion, a procedure is given for finding non-conservative upper bounds on the allowable variations of the coefficients such that the perturbed polynomial maintains the stability property.     

Electrical conduction in anodic tungsten oxide thin films

Thin films of tungsten oxide were prepared by anodic oxidation of 99.999% pure tungsten foils using an aqueous solution containing 0.4 M KNO₃ and 0.04 M HNO₃ as the electrolyte. Different films show different colours. The current-voltage characteristics are of the log I- V^1/2 type. These characteristics can be interpreted in terms of the Poole—Frenkel type of conduction mechanism. The colours may be duo to the incorporation of H⁺ ions and the formation of HxWO₃ during the anodizing process.     

The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses

The influence of enzyme‐modified cheese (EMC) and fat content on sensory and texture properties of cream cheese was investigated. Enzyme‐modified cheese and fat content were set at three levels each, and organoleptic and texture properties for all experimental cheeses were then determined. Data were analysed using response surface methodology. Both design parameters had significant influence on sensory and texture properties. The EMC did not alter hardness significantly, whereas the higher fat formula had the higher hardness. The results indicated that the optimum level of EMC was less than 1% for high‐fat cream cheeses and at least 5% for low‐fat cream cheeses.     

The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese

Ninety‐five isolated strains of Lactic acid bacteria (LAB) were identified from Lighvan cheese. The LAB evolution showed the dominance of lactococci and lactobacilli in the first stage and substitution of these genera by enterococci at the end of ripening. The most predominant strains were Enterococcus faecium (22.44%), Lactococcus lactis ssp. lactis (20.4%), Lactobacillus plantarum (18.36%) and E. faecalis (14.28%), respectively. Eleven and 51 different carbohydrate fermentation profiles were observed according to API 20 STREP and API 50 CH, respectively. API 20 STREP dendogram showed identical fermentation profiles of some E. faecalis and E. faecium strains, indicating that these strains might be well adapted to the whole cheese manufacture.     

Sunflower Protein Concentrates and Isolates' Low in Polyphenols and Phytate

Protein concentrates and isolates from sunflower (Helianthus annuus L.), essentially free of polyphenols and/or low in phytate, were prepared from dehulled seeds by a sequential extraction procedure using organic solvents, such as hexane for defatting and acidic butanol for removing polyphenols. Phytate was removed by aqueous extraction and separation at acidic and/or alkaline conditions, depending on the relative solubility of the protein and phytate. Reduced-phytate concentrates and isolates developed off-colors unless the polyphenol concentration was less than 0.05%. The protein solubility profile of the reduced-phytate products was much better than that of the defatted meal, especially below the isoelectric point.