Die Mikroflora des Sauerteiges

Zusammenfassung Es wurden Untersuchungen angestellt über die Mikroflora von 26 Weizensauerteigen für die Panettone- und Weizenbrotherstellung aus Bäckereien in Italien, der Schweiz, Deutschland und Schweden. Die Sauerteige wurden teils mit einem Spontansauer angestellt, teils mit einem reifen Weizensauer (masa madre), der bereits über längere Zeit fortgeführt wurde. Die Mikroflora der Sauerteige (pH 4,4 bis 3,8, Säuregrad 6,3 bis 22,4) setzte sich aus 2,5 × 10⁵ bis 3 × 10⁹ Lactobacillun/g und 1 × 10³ bis 4,5 × 10⁷ Hefen/g zusammen. Es wurden insgesamt 388 Isolate gewonnen und als Vertreter der GattungLactobacillus identifiziert. In Weizensauerteigen, die mit einem Spontansauer angestellt wurden, traten vornehmlich homofermentativeLactobacillus-Species auf (Lactobacillus plantarum, L. casei, L. farciminis, L. homohiochii), nebenL. brevis, L. hildegardii und einigen anderen heterofermentativen Spezies. Die Sauerteigbakterien des mit einem masa madre angestellten Weizensauerteig erwiesen sich insbesondere alsLactobacillus brevis ssp.lindneri resp.L. sanfrancisco, nebenL. brevis, L. hildegardii undL. viridescens. Daneben kamen in den Weizensauerteigen zu mehr oder minder hohen AnteilenStreptococcus spp. vor. Bei den im Weizensauerteig auftretenden Hefen handelt es sich umSaccharomyces cerevisiae, nebenS. servazzi undCandida milleri.

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The microflora of sourdoughXXII. Communication: The lactobacillus species of wheat sourdough

Summary We investigated the microflora of 26 wheat sourdoughs which are used for the production of panettone and wheat bread in bakeries in Italy, Switzerland, Germany and Sweden. The sourdoughs were started in part with a ripe wheat sour (masa madre) which had been propagated for a long time. The microflora of the wheat sourdough (pH 4.4 to 3.8; acidity 6.3 to 22.4) consisted of 2 × 10⁵ to 3 × 10⁹ lactobacilli/g and 1 × 10³ to 4.5 to 10⁷ yeasts/g. We obtained 388 isolates; all belonging to the genusLactobacillus. In wheat sourdoughs which were started with a spontaneous sour homofermentativelactobacilli (Lactobacillus plantarum, L. casei, L. farciminis, L. homohiochii) are mainly found and alsoLactobacillus brevis, L. hildegardii and some other heterofermentative species. The main sourdough bacteria of wheat sourdoughs which were prepared with a masa madre were identified asLactobacillus brevis ssp.lindneri resp.L. sanfrancisco, which were present in addition toL. brevis, L. hildegardii, andL. viridescens. We also found varying numbers ofStreptococcus spp. in the wheat sourdoughs. The yeasts which we identified wereSaccharomyces cerevisiae, S. servazzi andCandida milleri.

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Nr. 5475 der Veröffentlichung der Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung, Detmold     

Die Mikroflora des Sauerteiges

Zusammenfassung Es wurden Ermittlungen über das Vitaminbedürfnis der an der Sauerteiggdrung beteiligten Milchsäurebakterien der UntergattungenThermobacterium, Streptobacterium andBetabacterium angestellt.Von den überprüften Sauerteigbakterien waren 54 Stämme aus sog. Reinzuchtsauerteigen und 49 Stämme aus Sauerteigen isoliert worden. Alle Sauerteigbakterien erwiesen sich biotin-, vitamin B₆-, vitamin B₁₂-, pyridoxamin- und pyridoxalautotroph. Ohne Ausnahme besteht bei den Sauerteigbakterien ein Bedürfnis an Pantothensäure und Nicotinsäure. Die Bedürftigkeit der Sauerteigbakterien an Folsäure, Vitamin B₂ und Vitamin B₁ ist von Art zu Art wechselnd.Das Vitaminbedürfnis der verschiedenen Gruppen von Sauerteigbakterien steht weitgehend in Übereinstimmung mit dem Bedürfnis der jeweils zum Vergleich herangezogenen Milchsäurebakterien definierter Art. Die Befunde geben somit eine Bestätigung der anhand des Zuckerspektrums vorgenommenen Zuordnung der Sauerteigbakterien zu den ArtenLactobacillus aeidophilus, L. casei, L. plantarum, L. fareiminis, L. brevis, L. brevis var. lindneri, L. fermentum undL. fructivorans.

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The microflora of sourdoughV. Communication: The vitamin requirement of lactic acid bacteria (Genus lactobacillus Beijerinck) of sourdough starter and sourdough

Summary Research was carried out on the vitamin requirements of lactic acid bacteria of the subgeneraThermobacterium, Streptobacterium andBetabacterium, which have a part in the sourdough fermentation. Of the investigated sourdough bacteria 54 strains were isolated from the Reinzuchtsauer (a starter culture) and 49 strains from sourdough. All sourdough bacteria were biotin-, vitamin B₆-, vitamin B₁₂-, pyridoxamine-and pyridoxal-autotroph. All sourdough bacteria showed a requirement for pantothenic acid and nicotinic acid. The requirement of sourdough bacteria for folic acid, vitamin B₂ and vitamin B₁ varied from species to species. The vitamin requirements of the different species of sourdough bacteria mostly agree with the requirements of reference strains of lactic acid bacteria (ATCC-strains, DSM-strains) with which they were compared. The results are therefore a confirmation for having assigned the sourdough bacteria from their sugar fermentation reactions to the speciesLactobacillus acidophilus, L. casei, L. plantarum, L. farciminis, L. brevis, L. fermentum, L. fructivorans andL. brevis var. lindneri.

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Nr. 4470 der Veröffentlichungen der Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung, Detmold

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Diese Untersuchungen wurden ermöglicht durch eine finanzielle Förderung seitens des Bundesministeriums für Forschung und Technologie im Rahmen des Programmes Biologie und Technik     

Gallium gradients in Cu(In,Ga)Se2 thin‐film solar cells

The gallium gradient in Cu(In,Ga)Se₂ (CIGS) layers, which forms during the two industrially relevant deposition routes, the sequential and co‐evaporation processes, plays a key role in the device performance of CIGS thin‐film modules. In this contribution, we present a comprehensive study on the formation, nature, and consequences of gallium gradients in CIGS solar cells. The formation of gallium gradients is analyzed in real time during a rapid selenization process by in situ X‐ray measurements. In addition, the gallium grading of a CIGS layer grown with an in‐line co‐evaporation process is analyzed by means of depth profiling with mass spectrometry. This gallium gradient of a real solar cell served as input data for device simulations. Depth‐dependent occurrence of lateral inhomogeneities on the µm scale in CIGS deposited by the co‐evaporation process was investigated by highly spatially resolved luminescence measurements on etched CIGS samples, which revealed a dependence of the optical bandgap, the quasi‐Fermi level splitting, transition levels, and the vertical gallium gradient. Transmission electron microscopy analyses of CIGS cross‐sections point to a difference in gallium content in the near surface region of neighboring grains. Migration barriers for a copper‐vacancy‐mediated indium and gallium diffusion in CuInSe₂ and CuGaSe₂ were calculated using density functional theory. The migration barrier for the In_Cu antisite in CuGaSe₂ is significantly lower compared with the Ga_Cu antisite in CuInSe₂, which is in accordance with the experimentally observed Ga gradients in CIGS layers grown by co‐evaporation and selenization processes. Copyright © 2014 John Wiley & Sons, Ltd.     

Energy Globe Award 2002

Mitteilungen

Energy Globe Award 2002     

Computermodelle für Mikrowellenleistungstransistoren

Coming cell phone systems like UMTS or digital audio broadcast (DAB) systems impose high demands on transmitter amplifier linearity. Analytical models of the microwave transistors used in the driver and power amplifier stages are necessary to describe the large signal behavior for design optimization. This paper shows how DC-IV and small signal measurements are used to generate a large signal model of microwave power transistors. Effects that have special influence on transmitter amplifiers will be emphasized.     

Resveratrol Prevents Cytoarchitectural and Interneuronal Alterations in the Valproic Acid Rat Model of Autism

Autism spectrum disorder (ASD) is a prevalent neurodevelopmental disorder characterized by several alterations, including disorganized brain cytoarchitecture and excitatory/inhibitory (E/I) imbalance. We aimed to analyze aspects associated with the inhibitory components in ASD, using bioinformatics to develop notions about embryonic life and tissue analysis for postnatal life. We analyzed microarray and RNAseq datasets of embryos from different ASD models, demonstrating that regions involved in neuronal development are affected. We evaluated the effect of prenatal treatment with resveratrol (RSV) on the neuronal organization and quantity of parvalbumin-positive (PV+), somatostatin-positive (SOM+), and calbindin-positive (CB+) GABAergic interneurons, besides the levels of synaptic proteins and GABA receptors in the medial prefrontal cortex (mPFC) and hippocampus (HC) of the ASD model induced by valproic acid (VPA). VPA increased the total number of neurons in the mPFC, while it reduced the number of SOM+ neurons, as well as the proportion of SOM+, PV+, and CB+ neurons (subregion-specific manner), with preventive effects of RSV. In summary, metabolic alterations or gene expression impairments could be induced by VPA, leading to extensive damage in the late developmental stages. By contrast, due to its antioxidant, neuroprotective, and opposite action on histone properties, RSV may avoid damages induced by VPA.     

Structure analysis of an allene-containing estolide tetraester triglyceride in the seed oil of Sebastiana commersoniana (Euphorbiaceae)

The seed oil of Sebastiana commersoniana (Euphorbiaceae) was separated into a triglyceride and an estolide fraction by preparative thin-layer chromatography. The triglyceride band was characterized by spectroscopic methods, and its fatty acids have been analyzed by gas chromatography (GC) and GC-mass spectrometry (MS) and their methyl esters. Linolenic acid was the main fatty acid (65%). The estolide band was examined by a combination of spectroscopic and chromatographic methods (ultraviolet, infrared, nuclear magnetic resonance, fast atom bombardment-MS, GC-MS of the fatty acids before and after silylation) and was identified as a tetraglyceride, where on α-carbon of the glyceride backbone was esterfied with 8-hydroxy-5,6-octadienoic acid, which itself was esterfied with trans-2,cis-4-decadienoic acid. The remaining positions of the glyceride backbone were occupied by common fatty acids. This work was presented in part at the 87th Annual Meeting of the American Oil Chemists’ Society, April 28–May 1, 1996, Indianapolis, Indiana.     

Welding of thermoplastics reinforced with random glass mat

Thermoplastics reinforced with random glass mat have high strength and stiffness; the fibers dominate the mechanical behavior of these composites. The results of this investigation have shown that fibers are ineffective for reinforcing hot-tool and vibration welded butt welds. The maximum weld strengths attained with GMT are comparable to the strengths of good welds of the unfilled material. The optimum hot-tool welding parameters for the reinforced materials are different from those for the unfilled material. Unfilled polypropylene is easier to weld than unfilled polyamide. This characteristic is also true of the reinforced materials. In vibration welding, high welding pressures and high amplitudes result in lower mechanical properties. The optimum penetration depends on the fiber content of the bulk material. This penetration dependence is different from that for unfilled thermoplastic, for which the mechanical properties are independent of the penetration once a steady state has been attained.