Effects of Rice Straw on the Color and Microstructure of Bizen, a Traditional Japanese Stoneware, as a Function of Oxygen Partial Pressure

The effects of oxygen partial pressure during thermal treatment on the color and microstructure of Bizen, a traditional Japanese stoneware, were studied through model experiments using clay pellets covered lightly with rice straw as a coloring assistant. When heated in flowing nitrogen, the model pellet turned blackish owing to the formation of α-Fe particles coated with graphite. However, schreibersite (Fe₃P), which is also blackish, was formed specifically on the pellet surface in direct contact with the straw. The rice straw seems to have generated a strongly reducing atmosphere, strong enough for the metallization to α-Fe, and also to have provided phosphorus through contact. When oxygen content in the surrounding gas atmosphere was raised to N₂/O₂=99/1, the pellet surface turned yellowish brown because the main coloring material was Fe³⁺-containing mullite. At oxygen contents of N₂/O₂=98/2 or more, the formation of hematite (α-Fe₂O₃) pushed the color to deep red.     

Modeling and visualization of lifecycle building performance assessment

Lifecycle building performance assessment (LBPA) ensures that buildings perform and operate as intended during building lifecycle. Such assessment activities are typically multi-phase and multi-disciplinary, and generate large amounts of information that need efficient management. During the lifecycle of one building, multiple assessment methods are employed semi-concurrently and with a great deal of information overlap between successive phases. This information is semantically rich and context-dependent, reflecting the local perspective that it exists within. Usage of separate and disconnected tools for each method results in information fragmentation and redundancy, posing problems for well-informed decision making. The objective of this research is to develop an integral reference model, CLIP (Computational support for Lifecycle Integral Performance assessment), that aims to improve the efficiency and quality of existing performance assessment practices. The model provides flexible, modular, and extensible data structures and algorithms for the representation, transformation, integration, and visualization of performance information. The initial results support the CLIP model’s ability to deal with the local volatility and variation in the processes and information content that is being managed, while requiring further refinement and extension work to achieve a customized solution to fit in different contextual settings.     

Evaluation of the 40 mg Swelling Test for Measuring Starch Functionality

This paper presents a small‐scale test for measuring starch quality and demonstrates its ability to predict end‐product quality. This 40 mg swelling test measures the swelling power of gelatinised starch by determining the mass of the final product after a defined gelatinisation process. It is compared with the larger scale swelling power and swelling volume tests and with other starch gel analyses methods (differential scanning calorimetry, hot stage microscopy and Rapid Visco Analyser). Suitability of the 40 mg swelling test as a small‐scale early generation breeding test for measuring starch quality is evaluated. This new method is also evaluated as being suitable to provide an indication of the end‐product quality of Japanese white salted noodles.     

The application of loop-mediated isothermal amplification (LAMP) in food testing for bacterial pathogens and fungal contaminants

Bacterial pathogens and toxicants, parasites as well as mycotoxin producing fungi are the major biotic factors influencing the safety of food. Moreover, viral infections and prions may be present as quasi biotic challenging factors. A vast array of culture dependent analytical methods and protocols for food safety testing has been developed during the past decades. Presently, protocols involving molecular biological techniques such as PCR-based nucleic acid amplification and hybridization have become available for many of the known pathogens with their major advantages being rapidness, high sensitivity and specificity. However, this type of assays is still quite labor- and cost intensive and mostly cannot be operated directly in the field. Recently, loop-mediated isothermal amplification (LAMP) of DNA has emerged as an alternative to the use of PCR-based methods not only in food safety testing but also in a wide array of application. Its advantages over PCR-based techniques are even shorter reaction time, no need for specific equipment, high sensitivity and specificity as well as comparably low susceptibility to inhibitors present in sample materials which enables detection of the pathogens in sample materials even without time consuming sample preparation. The present article presents a critical review of the application of LAMP-based methods and their usefulness in detecting and identifying food borne bacterial pathogens and toxicants as well as mycotoxin producing food borne fungi as compared to other methods. Moreover does it elaborate on new developments in the design and automation of LAMP-based assays and their implications for the future developments of food testing.     

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.     

Behavioral and physiological changes in Daphnia magna when exposed to nanoparticle suspensions (titanium dioxide, nano-C60, and C60HxC70Hx)

Little is known aboutthe impact manufactured nanoparticles will have on aquatic organisms. Previously, we demonstrated that toxicity differs with nanoparticle type and preparation and observed behavioral changes upon exposure to the more lethal nanoparticle suspensions. In this experiment, we quantified these behavioral and physiological responses of Daphnia magna at sublethal nanoparticle concentrations. Titanium dioxide (TiO2) and fullerenes (nano-C60) were chosen for their potential use in technology. Other studies suggest that addition of functional groups to particles can affect their toxicity to cell cultures, but it is unknown if the same is true at the whole organism level. Therefore, a fullerene derivative, C60HxC70Hx, was also used to examine how functional groups affect Daphnia response. Using a high-speed camera, we quantified several behavior and physiological parameters including hopping frequency, feeding appendage and postabdominal curling movement, and heart rate. Nano-C60 was the only suspension to cause a significant change in heart rate. Exposure to both nano-C60 and C60HxC70Hx suspensions caused hopping frequency and appendage movement to increase. These results are associated with increased risk of predation and reproductive decline. They indicate that certain nanoparticle types may have impacts on population and food web dynamics in aquatic systems.     

Detection of Beer‐spoilage Lactobacillus brevis strains by Reduction of Resazurin

Lactobacillus brevis is the most common beer‐spoilage bacteria found in breweries. Due to its high prevalence and biodiversity, it is necessary to differentiate between the strains based on their hop tolerance. Forcing tests are often conducted for different types of beer, which can vary in cereal base, fermentation type, ethanol‐ and hop content. These conventional tests are considered to be the safest way to determine the ability of a given strain to cause beer‐spoilage, but they are very time consuming and costly. Since NADH₂ is used as cofactor by many cellular dehydrogenases, this study used the reduced form of intracellular nicotinamide adenine dinucleotide (NADH₂) as an indicator for microbial metabolic activity and thus ability to spoil beer, in order to reduce the time required to conduct the forcing tests for beer production. Beer‐spoiling L. brevis strains were detected among other strains in beer samples within two days (of sampling).     

Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough

The aim of this study was to keep constant the extracellular oxidation–reduction potential (ORP) and to observe the microbial activity changes in gluten-free (GF) sourdough fermentations with lactic acid bacteria (Weissella cibaria, Pediococcus pentosaceus and coculture of both microorganisms). ORP (E_h7) was held constant at ca. +350 and ?300 mV by gas sparging with air and N₂/H₂, respectively, to achieve oxidizing or reducing conditions during buckwheat sourdough fermentations. Microbial metabolism, free thiols, proteolysis and volatile compounds were monitored. Oxidizing conditions increased the acidification rate of W. cibaria and mixed culture (mix), which contains P. pentosaceus and W. cibaria. Reducing conditions exhibited a slow acidification rate and low microbial cell density upon fermentation. Oxidizing conditions changed lactic to acetic acid ratio of W. cibaria and mix culture from 7.9 ± 1.3 and 16.0 ± 0.6 (control conditions) to 0.5 ± 0.1 and 1.2 ± 0.2 (oxidizing conditions). A release of glucose and fructose was observed by W. cibaria and P. pentosaceus under oxidizing conditions. Free thiols content was increased by reducing conditions in fermentations with P. pentosaceus. Free amino nitrogen and free amino acid content were highly increased by reducing conditions in fermentations with W. cibaria. Free amino acid release was mainly influenced by low ORP and low pH values. Extracellular redox potential changes exhibited profile modifications of volatile compounds. Oxidizing conditions promoted a higher variety in volatile compounds as compared to the profile obtained under reducing conditions. It has been demonstrated that the extracellular ORP control has an influence on the microbial activity in buckwheat sourdoughs. Oxidizing and reducing conditions can influence the microbial activity differently and thus the final quality of GF sourdough. This is a new alternative approach for GF sourdough production and it could provide an improvement of raw materials, which can be used for GF bread production.     

Simulated sunlight action spectra for inactivation of MS2 and PRD1 bacteriophages in clear water

Action spectra for simulated sunlight were measured in clear water for two viruses: PRD1, a double-stranded DNA bacteriophage, and MS2, a single-stranded RNA bacteriophage. Viruses were diluted into phosphate buffered saline (20 mM PBS, pH 7.5) and exposed for 22 h to simulated sunlight either directly or through one of six glass filters with 50% cutoff wavelengths ranging from 280 to 350 nm. Virus survival was measured using the double agar layer plaque method. Both UVA (320-400 nm) and UVB (280-320 nm) light were found to contribute to PRD1 inactivation, while only UVB inactivated MS2. A computational model was developed for interpreting these action spectra with 3-nm resolution. Using these methods, we provide detailed estimates of the sensitivity of MS2 and PRD1 to photoinactivation from 285 to 345 nm. The resulting sensitivity coefficients can be combined with solar spectra to estimate inactivation rates in clear water under different sunlight conditions. This approach will be useful for modeling the inactivation of viruses and other microorganisms in sunlit natural and engineered systems.     

Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T

Lactobacillus sanfranciscensis is the key bacterium in traditional sourdough fermentation. The molecular background of its oxygen tolerance was investigated by comparison of wild type and NADH-oxidase (Nox) knock out mutants. The nox gene of L. sanfranciscensis DSM20451^T coding for a NADH-oxidase (Nox) was inactivated by single crossover integration to yield strain L. sanfranciscensis DSM20451Δnox. By inactivation of the native NADH-oxidase gene, it was ensured that besides fructose, O₂ can react as an electron acceptor. In aerated cultures the mutant strain was only able to grow in MRS media supplemented with fructose as electron acceptor, whereas the wild type strain showed a fructose independent growth response. The use of oxygen as an external electron acceptor enables L. sanfranciscensis to shift from acetyl-phosphate into the acetate branch and gain an additionally ATP, while the reduced cofactors were regenerated by Nox-activity. In aerated cultures the wild type strain formed a fermentation ratio of lactate to acetate of 1.09 in MRS supplemented with fructose after 24 h of fermentation, while the mutant strain formed a fermentation ratio of 3.05. Additionally, L. sanfranciscensis showed manganese-dependent growth response in aerated cultures, the final OD and growth velocity was increased in media supplemented with manganese. The expression of two predicted Mn²⁺/Fe²⁺ transporters MntH1 and MntH2 in L. sanfranciscensis DSM20451^T was verified by amplification of a 318 bp fragment of MntH1 and a 239 bp fragment of MntH2 from cDNA library obtained from aerobically, exponentially growing cells of L. sanfranciscensis DSM20451^T in MRS. Moreover, the mutant strain DSM20451Δnox was more sensitive to the superoxide generating agent paraquat and showed inhibition of growth on diamide-treated MRS-plates without fructose supplementation.