Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines

Ultrasound is an emerging technology that can be applied to monitor food processes. However, ultrasonic techniques are usually limited to research activities within a laboratory environment and they are not extensively used in industrial processes. The aim of this paper is to describe a novel ultrasonic sensor designed to monitor physical–chemical changes that occur in wines stored in industrial tanks. Essentially, the sensor consists of an ultrasonic transducer in contact with a buffer rod, mounted inside a stainless steel tube section. This structure allows the ultrasonic sensor to be directly installed in stainless steel tanks of an industrial plant. The operating principle of this design is based on the measurement of ultrasonic velocity of propagation. To test its proper operation, the sensor has been used to measure changes of concentration in aqueous samples and to monitor the progress of a malolactic fermentation of red wines in various commercial wineries. Results show the feasibility of using this sensor for monitoring malolactic fermentations in red wines placed in industrial tanks.     

The kinetics of phenol decomposition under UV irradiation with and without H2O2 on TiO2, Fe–TiO2 and Fe–C–TiO2 photocatalysts

H₂O₂ used in the photo-Fenton reaction with iron catalyst can accelerate the oxidation of Fe²⁺ to Fe³⁺ under UV irradiation and in the dark (in the so called dark Fenton process). It was proved that conversion of phenol under UV irradiation in the presence of H₂O₂ predominantly produces highly hydrophilic products and catechol, which can accelerate the rate of phenol decomposition. However, while H₂O₂ under UV irradiation could decompose phenol to highly hydrophilic products and dihydroxybenzenes in a very short time, complete mineralization proceeded rather slowly. When H₂O₂ is used for phenol decomposition in the presence of TiO₂ and Fe–TiO₂, decrease of OH radicals formed on the surface of TiO₂ and Fe–TiO₂ has been observed and photodecomposition of phenol is slowed down. In case of phenol decomposition under UV irradiation on Fe–C–TiO₂ photocatalyst in the presence of H₂O₂, marked acceleration of the decomposition rate is observed due to the photo-Fenton reactions: Fe²⁺ is likely oxidized to Fe³⁺, which is then efficiently recycled to Fe²⁺ by the intermediate products formed during phenol decomposition, such as hydroquinone (HQ) and catechol.     

Phase portraits of Abel quadratic differential systems of second kind with symmetries

We provide normal forms and the global phase portraits on the Poincaré disk of the Abel quadratic differential equations of the second kind having a symmetry with respect to an axis or to the origin. Moreover, we also provide the bifurcation diagrams for these global phase portraits.     

Contribution of a disulfide bridge to the stability of 1,3-1,4-P-D-glucan 4-glucanohydrolase from Bacillus licheniformis

Bacillus 1,3-1,4-ß-glucanases possess a highly conserveddisulfide bridge connecting a ß-strand with a solventexposedloop lying on top of the extended binding site cleft The contributionof the disulfide bond and of both individual cysteines (Cys61and Cys90) in the Bacillus licheniformis enzyme to stabilityand activity has been evaluated by protein engineering methods.Reduction of the disulfide bond has no effect on kinetic parameters,has only a minor effect on the activity-temperature profileat high temperatures, and destabilizes the protein by less than0.7 kcal/mol as measured by equilibrium urea denatu ration at37°C. Replacing either of the Cys residues with Ala destabilizesthe protein and lowers the specific activity. C90A retains 70%of wild-type (wt) activity (in terms of Vmax), whereas C61Aand the double mutant C61A–C90A have 10% of wt V_max. Alarger change in free energy of unfolding is seen by equilibriumurea denaturation for the C61A mutation (loop residue, 3.2 kcal/molrelative to reduced wt) as compared with the C90A mutation (ß-strandresidue, 1.8 kcal/mol relative to reduced wt), while the doublemutant C61A–C90A is 0.8 kcal/mol less stable than thesingle C61A mutant. The effects on stability are interpretedas a result of the change in hydrophobic packing that occursupon removal of the sulfur atoms in the Cys to Ala mutations     

Transglycosylation Activity of Engineered Bifidobacterium Lacto-N-Biosidase Mutants at Donor Subsites for Lacto-N-Tetraose Synthesis

The health benefits of human milk oligosaccharides (HMOs) make them attractive targets as supplements for infant formula milks. However, HMO synthesis is still challenging and only two HMOs have been marketed. Engineering glycoside hydrolases into transglycosylases may provide biocatalytic routes to the synthesis of complex oligosaccharides. Lacto-N-biosidase from Bifidobacterium bifidum (LnbB) is a GH20 enzyme present in the gut microbiota of breast-fed infants that hydrolyzes lacto-N-tetraose (LNT), the core structure of the most abundant type I HMOs. Here we report a mutational study in the donor subsites of the substrate binding cleft with the aim of reducing hydrolytic activity and conferring transglycosylation activity for the synthesis of LNT from p-nitrophenyl β-lacto-N-bioside and lactose. As compared with the wt enzyme with negligible transglycosylation activity, mutants with residual hydrolase activity within 0.05% to 1.6% of the wild-type enzyme result in transglycosylating enzymes with LNT yields in the range of 10–30%. Mutations of Trp394, located in subsite -1 next to the catalytic residues, have a large impact on the transglycosylation/hydrolysis ratio, with W394F being the best mutant as a biocatalyst producing LNT at 32% yield. It is the first reported transglycosylating LnbB enzyme variant, amenable to further engineering for practical enzymatic synthesis of LNT.     

Nutritional evaluation of meat–soya bean protein product blends

The nutritive value of protein of blends consisting of meat and soya bean protein products, which replaced either 20 or 40 % of protein of meat, were determined in rat feeding experiments. Protein efficiency ratio (PER) and net protein utilisation (NPU) were significantly lower (P<0.05) in blends containing either 20% protein from soya isolate or 40% protein from soya concentrate or soya flakes than blends containing sirloin only. However, there were no significant differences in PER and NPU when model meat (consisting of 70 and 30% protein from sirloin and connective tissue, respectively) was replaced by up to 20% protein from soya isolate or up to 40% protein from soya concentrate.     

Animal welfare assessment at slaughter in Europe: moving from inputs to outputs

Producers, retailers and other food chain actors increasingly recognize that consumer concerns for good animal welfare represent a business opportunity that could be profitably incorporated into their commercial strategies. Therefore, during the last decade, numerous trade groups (producers, processors, retailers and restaurant chains) have developed certification systems with their suppliers which include elements of animal welfare. The Welfare Quality® project has developed an integrated and standardised welfare assessment system based on twelve welfare criteria grouped into four main principles (good feeding, good housing, good health and appropriate behaviour) according to how they are experienced by animals. One of the innovations of the Welfare Quality® assessment system is that it focuses more on outcome measures (e.g. directly related to animal body condition, health aspects, injuries, behaviour, etc.). This paper has the objective to discuss the rationale behind the welfare assessment and to describe the Welfare Quality® assessment of pigs and cattle at the slaughterhouse.