Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese

The effects of Mentha longifolia L. essential oil during ripening and storage probiotic Feta cheese were studied, in relation to viability and cellular ultrastructure of Lactobacillus casei. The addition of the essential oil in the concentrations from 0.0 to 0.03% was trialled: the 0.03% treatment resulted in the highest viability of L. casei and the lowest pH value compared with other treatments (P < 0.05). Electron microscopy showed that essential oil caused no harm to L. casei. This study demonstrated the favourable effects of M. longifolia on optimal maintenance of L. casei at the end of cheese storage period.     

Linking elements to outcomes of knowledge transfer in the project environment: Current review and future direction

A project is a specific effort to create a unique product, so it is a favorable place for knowledge creation and development. Knowledge can be transferred inside and outside projects and their parent project-based organizations, thus affecting project performance and organizational competitiveness. However, the current research on the elements and outcomes of knowledge transfer (KT) in the project environment lacks completeness and clarity, and that on the different levels of KT is fragmented. This study aims to conduct comprehensive research to determine and link the elements and outcomes of KT in the project environment. The authors systematically analyzed the relevant literature from 2000 to 2021, which showed an increasing publication trend. They divided KT in the project environment into three levels according to the transfer scenario: Intra-project, cross-project, and cross-organizational KT. Five-dimensional transfer elements and two-dimensional transfer outcomes were then identified and analyzed from previous literature. Lastly, the relationships between the transfer elements and outcomes were gathered to create a comprehensive model. Importantly, the knowledge gap in the current literature was highlighted, and future research directions were put forward. This study builds a theoretical framework linking transfer elements to outcomes that can serve as a basis for scholars and practitioners to develop effective strategies for KT in the project environment.     

The influence of probiotic bacteria on the properties of Iranian white cheese

The viability of Bifidobacterium animalis (ATCC 25527) and Lactobacillus rhamnosus (ATCC 7469), study of interaction between probiotic and starter and their effect on the properties of Iranian white cheese were investigated during 60 days of ripening. The results indicated that probiotics did not exert any effect on the growth of commercial starters, but starters showed a synergistic effect on the growth of probiotics, and probiotics survived above the recommended level for the therapeutic minimum (10⁶–10⁷ cfu/g) after 60 days. Addition of probiotic adjunct did not alter the chemical composition except for moisture and protein. Also, the highest pH value was in probiotic cheeses without starter.     

A location-based fog computing optimization of energy management in smart buildings: DEVS modeling and design of connected objects

Nowadays, smart buildings rely on Internet of things (IoT) technology derived from the cloud and fog computing paradigms to coordinate and collaborate between connected objects. Fog is characterized by low latency with a wider spread and geographically distributed nodes to support mobility, real-time interaction, and location-based services. To provide optimum quality of user life in modern buildings, we rely on a holistic Framework, designed in a way that decreases latency and improves energy saving and services efficiency with different capabilities. Discrete EVent system Specification (DEVS) is a formalism used to describe simulation models in a modular way. In this work, the sub-models of connected objects in the building are accurately and independently designed, and after installing them together, we easily get an integrated model which is subject to the fog computing Framework. Simulation results show that this new approach significantly, improves energy efficiency of buildings and reduces latency. Additionally, with DEVS, we can easily add or remove sub-models to or from the overall model, allowing us to continually improve our designs.     

Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing,ripening and storage of Iranian white‐brined cheese

This research evaluated the effects of Mentha longifolia L. essential oil (EO) in concentrations 0, 50, 150 and 300 ppm and Lactobacillus casei (10⁸–10⁹ CFU/mL) on the growth of Staphylococcus aureus and Listeria monocytogenes during the manufacturing, ripening and storage of Iranian white‐brined cheese. The growth of the two pathogens was significantly reduced (P < 0.01) by both EO concentrations ≥50 ppm and probiotic and their combination in the standard manufacturing and storage process conditions of the cheese. Furthermore, the treatment containing 150 ppm of this EO combined with probiotic had a favourable inhibitory effect on the growth of two pathogenic micro‐organisms and also was the most appropriate treatment in sensory assessment. The synergistic effects of the above‐mentioned concentration level between the essential oil and probiotic were significant compared to other treatments, including essential oil and probiotic only. Thus, a lower concentration of this EO can be used when it is combined with this probiotic.