Characterization of four new Lactococcus lactis bacteriophages isolated from dahi whey

Four lytic phages of Lactococcus lactis ssp. diacetylactis isolated from indigenous dahi whey were examined for their stability, growth characteristics and morphology. All these phages were partially inactivated by CHCl₃ , remained stable at 40°C and were partially inactivated at pH 3. There was a marked difference among these phages with respect to latent period, rise period and burst size. All phages belonged to Bradley's group B.     

记忆里的光影 上海电影博物馆

不同于其他任何形式的博物馆,上海电影博物馆将人们的个人生活与记忆联系在了一起,是一个拥有容纳了鲜活的上海电影故事的互动展示景观。这个由协调亚洲设计的15000m2的以互动和对话为推动力的博物馆体验环境,将参观者变成一个积极的参与者,共同分享了上海电影业从传奇的1896开篇时代直至今日3D电影风靡一时的点点滴滴。     

INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES

The research was aimed to determine the effectiveness of different cooking and processing methods for reduction of phytic acid (PA) in wheat. Wheat is the staple food in Pakistan, supplying mainly energy, protein and minerals requirements in the average daily diet of rural and urban families. But compounds like PA depreciate its quality. In the first phase of the present study, seven wheat varieties viz. Inqilab‐91, Chakwal‐97, Margalla‐99, Wafaq‐2001, G.A‐2002, N.R‐231 and N.R‐234, most commonly grown all over Pakistan, were analyzed for PA without any treatment. PA was within the ranged of 1.503 (Inqalab‐91) and 1.223% (N.R‐234). In the second phase, different processing methods like soaking, germination and heat treatment were applied to check their effect on the reduction of PA. All treatments resulted in gradual decrease in PA contents. The soaking treatment was applied for 4, 8, 12 and 24 h. Maximum PA loss was observed in Margalla‐99 (25.1%) while minimum (22.5%) in Chakwal‐97 after 24‐h soaking. The germination treatment was applied for 24, 36 and 48 h. The highest loss of PA was observed in Margalla‐99 (40%) while the lowest (37%) in N.R‐231 after 48‐h germination. Similarly, heat treatment was also applied for 10, 30 and 60 min. Maximum PA loss was observed after 60‐min heating in Wafaq‐2001 (32%) while minimum (27.0%) in N.R‐23. Different processing methodologies can be applied for the reduction of PA. Each and every method has its own merits. If one method is beneficial for the reduction of PA content in a wheat variety, it does not necessarily mean that the same method is good for the other.