Yeast ecology in French cider and black olive natural fermentations

In this study, rDNA ITS restriction analysis was used to identify yeasts from two naturally fermented products: French ciders and black olives. In cider musts and bottled ciders, the PCR-RFLP method generated 15 different ITS/RFLP profiles for a total of 208 isolates. The predominant yeasts corresponded to Saccharomyces bayanus, Saccharomyces cerevisiae, Lachancea cidri and Dekkera anomala. Three identified species: Candida sake, Candida tropicalis and Kluyveromyces marxianus had never been described before in ciders. For the black olive fermentation, the method allowed for identification of 11 profiles for a total of 137 isolates. A sequential apparition of yeasts was observed with Pichia anomala, Candida boidinii and Debaryomyces etchellsii being the predominant species. Four isolates did not correspond to any known species based on the sequencing of the D1/D2 region of the 26S rRNA gene. By using the rDNA ITS method, valuable information on yeast population biodiversity and dynamics in the naturally fermented food products studied was obtained.     

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Ozonation is an innovative way to preserve high quality of seed during storage and it is an alternative to harmful organophosphorus agents. Disclosure of changes in the rapeseed oil under the influence of oxidative action of ozone on the seeds was the aim of the work and is presented for the first time. Two ozone concentrations and different length of ozonation were applied. The changes in tocopherols, phenolics, flavonoids contents, antiradical activity and oxidative stability were examined. The average vitamin E concentration was 33 mg per 100 g of oil before and 31.7 after ozonation of seeds. The average content of phenolic compounds was 14.3 mg of sinapic acid g⁻¹ and 16.9 after the ozone treatment. Changes in the flavonoids content and antioxidant activity were observed too. Ozonation caused a decrease in the vitamin E concentration which resulted also in reducing the quenching of free radicals and reduction of oil induction time.     

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant.     

Evaluation of standard and new chromogenic selective plating media for isolation and identification of Bacillus cereus

In this study, the performance of two new chromogenic plating media (CBC and BCM) was compared with two standard selective plating media (PEMBA and MYP) recommended by food authorities for isolation, identification and enumeration of Bacillus cereus. The four media types were challenged with a strain set comprising 100 B. cereus isolates from different origins and with different toxigenic potentials (40 food isolates, 40 isolates from food borne outbreaks and 20 clinical isolates). Additionally, the performance of the plating media for analysis of complex samples was assessed using naturally contaminated foods. Our survey showed that the new chromogenic media represent a good alternative to the conventional standard media. Especially, if laboratory staff are not highly trained in identification of B. cereus, the conventional media could lead to substantial misidentification and underestimation of food borne illness caused by B. cereus. However, there are some B. cereus strains that could not even be detected with this new type of chromogenic media. After the fatal misidentification of a highly toxic strain, other methods for a conclusive identification of B. cereus are needed. Sequence analysis of the plcR gene, a pleiotropic regulator of various virulence factors and B. cereus specific enzymes, revealed a significant correlation between atypical colony appearance and specific variances within the plcR gene sequences of those strains. The current concept of selective plating media, utilising PlcR regulated enzyme activities for differentiation purposes, should therefore be reconsidered and research should be geared towards culture independent methods.     

Control of the J-Aggregation Phenomenon by variation of the N-alkyl-substituents

Cyanine dyes ( 1a–d ) with the 5,5′,6,6′-tetrachloro-1,1′-dialkyl-3,3′-di-(3-carboxypropyl)-benzimidocarbocyanine chromophore differing only in the chain length of their alkyl groups in 1,1′-position have been synthesized, spectroscopically characterized, and compared with 5,5′6,6′-tetrachloro-1,1′-diethyl-3,3′-di-(4-sulfobutyl)-benzimidocarbocyanine( TDBC ). In aqueous solution the dyes form J-aggregates which, depending on the alkyl group chain length, exhibit J-bands differing in spectral positions, bandwidth, and in the number of peaks.     

Zur Existenzfähigkeit von 2-Imino-2H-1,3-thiazinen

On the Existence of 2-Imino-2H-1,3-thiazines The title compounds 2 are readily liberated from the 2-amino-1,3-thiazinium salts 1 by treatment with bases. Their stability depends sensitively on the substituents at the imino-N. The imino-N substituted 2a – i are isolable as well-defined coloured substances. Reaction of the 2 as well 1 with nucleophilic agents affords pyrimidine-2-thiones ( 4 , 9 – 11 , 16 – 18 ). In these ring transformations a nucleophilic addition at ring position 6 as primary reaction step is preferred. The imino-N unsubstituted representatives display a more complicated behaviour; the highly enhanced reactivity prevents or handicaps, respectively, any isolation. As exemplified in the base-induced ring-transformation of 1 m to the pyrimidine derivative 19 , these 2 are able to react as nucleophiles too, and versatile intermolecular self-reactions are increasingly favoured.