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Nineteen isolates of facultatively heterofermentative lactobacilli from Feta, Graviera, and Kasseri cheeses were identified by SDS-PAGE of whole-cell proteins as L. paracasei subsp. paracasei (12 strains) and L. plantarum (7 strains) and differentiated at strain level by RAPD-PCR. Properties of technological interest, such as acidification ability, proteolytic activity, and enzyme activities, were also studied. The test strains exhibited a low acidification activity, with significant interstrain differences after growth in milk for 24 h. They were also characterized by different casein breakdown ability, with around 50% of them accumulating amino acids at low amounts in the milk. Lactobacilli isolates differed in respect of enzyme activities, with β-galactosidase being the strongest activity found. Their probiotic potential was evaluated with in vitro studies on the resistance to low pH, bile salts, and pancreatin. The isolates from Feta showed a better survival than those from Kasseri and Graviera at low pH and viable cells were detected even after 3 h at pH 2.0. All strains tolerated bile salts at 0.3% and retained viability in the presence of pancreatin at 0.1%. Different patterns of antibacterial activities were recorded. The strains inhibited preferentially LAB species and some of them clostridia, E. coli O44 and B. cereus. Distinguished strains are promising probiotic candidates as adjuncts and deserve further studies. 相似文献
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Nikos Koutsias Magdalini Pleniou Giorgos Mallinis Foula Nioti Nikolas I. Sifakis 《International journal of remote sensing》2013,34(20):7049-7068
This study presents a new semi-automatic method to map burned areas by using multi-temporal Land Remote Sensing Satellite Program (Landsat) Thematic Mapper (TM) and Enhanced TM Plus (ETM+) images. The method consists of a set of rules that are valid especially when the post-fire satellite image has been captured shortly after the fire event. The overall accuracy of the method when applied to two case studies in Mt Parnitha and Samos Island in Greece were 95.69% and 93.98%, respectively. The commission and omission errors for Mt Parnitha were 6.92% and 10.24%, while those for Samos Island were 3.97% and 8.80%, respectively. Between the two types of error, it is preferred to minimize omission errors, since commission errors can be easily identified as part of product quality assessment and algorithm tuning procedures. The rule-based approach minimizes human interventions and makes it possible to run the mapping algorithm for a series of images that would otherwise need extensive time investment. In case of failure to capture burned areas correctly, it is possible either to make some adjustments by modifying the thresholding coefficients of the rules, or to discard some of the rules, since some editing is usually required to correct errors following the automated extraction procedures. When this method was applied to a series of US Geological Survey (USGS) Landsat TM and ETM+ archived satellite images covering the periods 1984–1991 and 1999–2009, a total of 1773 fires were identified and mapped from six different scenes that covered Attica and the Peloponnese in Greece. The majority of uncaptured burned areas corresponded to fires with size classes of 0–1 ha and 1–5 ha, where the loss in capturing fire scars is generally significant. This was expected since it is possible that small fires, identified and recorded by forest authorities, may not have been captured by satellite data due to limitations arising either from the spatial resolution of the sensor or imposed by the temporal series, which do not systematically cover the full period. 相似文献
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Functional properties of corn and corn–lentil extrudates were investigated as a result of extrusion conditions, including feed rate (2.5–6.8 kg/h), feed moisture (13–19% wet basis) and extrusion temperature (170–230 °C). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). The water absorption index of extrudates increased with extrusion temperature and feed moisture content and decreased with feed rate and lentil/corn ratio. The water solubility index of extrudates increased with temperature, but decreased with feed moisture content and feed rate. The oil absorption index of extrudates increased with extrusion temperature and decreased with feed rate, feed moisture content and lentil/corn ratio. Generally, the use of lentil flour led to products with lower values for functional properties. Principal component analysis of functional properties discriminated samples with appropriate functionality based on industrial use. 相似文献
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Konstantina Kyriakopoulou Athina Pappa Magdalini Krokida Anastasia Detsi Panagiotis Kefalas 《Drying Technology》2013,31(9):1063-1076
Sea buckthorn is a promising source of bioactive compounds. However, there is limited information on the effect of post harvest drying and extraction of sea buckthorn on its antioxidant capacity. The effect of freeze, air, and solar dryingon the extraction yield of sea buckthorn berries and leaves was evaluated with respect to their bioactive content. Sequential extraction with solvents of different polarity and solvent-free microwave-assisted extraction were applied. Freeze-drying has better performance in the berries’ extracts, while air-drying has better performance in the leaves’ extracts. All data were analyzed by Multi Factor Analysis of Variance (ANOVA) and Duncan's post-hoc tests at a level of α = .05. Although the extraction yield in the sequential extraction of sea buckthorn berries is significantly better, the leaves’ extracts exhibit superior radical scavenging ability. Accelerated solar drying appears to preserve sea buckthorn leaves without degrading their antioxidant content. The components responsible for the high antioxidant activity of leaves’ extracts were found to be several flavonoids and polyphenols. The extract obtained by the microwave extraction of fresh berries exhibits moderate antioxidant activity compared to the polar extracts of freeze-dried berries. 相似文献
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Pavlidou S Bozoudi D Hatzikamari M Tzanetakis N Litopoulou-Tzanetaki E 《Journal of food science》2011,76(3):M175-M183
Abstract: Seventy‐six lactococci isolates from 2 protected designation of origin (PDO) cheeses were studied for their acidification ability, proteolytic activity, and inhibitory activities as well as their intraspecies characterization by randomly amplified polymorphic DNA‐polymerase chain reaction (RAPD‐PCR). Fifty‐two of them were characterized as Lactococcus lactis subsp. lactis by the SDS‐PAGE of whole‐cell proteins. The test strains increased the amount of acid in milk from 6 to 24 h as well as the quantities of amino acids on incubation for 4 d. The majority of the isolates degraded preferentially αs‐casein. The isolates from Feta differed from those of Graviera Kritis in respect of β‐casein degradation. This fragment was either not degraded or underwent a small degradation by lactococci from Feta. A stronger intensity of acidification for the isolates from Feta and a higher casein breakdown ability for those from Graviera Kritis were also recorded. Lactococci from Feta and Graviera Kritis inhibited, preferentially, the growth of Escherichia coli O157:H7, and Yersinia enterocolitica, respectively. A high heterogeneity among the isolates according to RAPD‐PCR was determined, as well as grouping of the isolates according to their source of isolation. Selected isolates from each cheese could be used as starters to make either Feta or Graviera Kritis. 相似文献
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The structural and thermophysical properties of freeze-dried agricultural products (potatoes, mushrooms, and strawberries) were investigated to determine whether these properties were affected by freeze drying conditions. The true density of freeze-dried products was measured with a helium stereopycnometer, and apparent density was obtained by measuring their geometric characteristics. Porosity and pore size distribution were also measured with a mercury porosimeter. The mechanical properties of freeze-dried agricultural products were obtained using a universal testing machine. Dried products were equilibrated in saturated salt solutions of constant water activity and scanned with a differential scanning calorimeter (DSC) for the evaluation of glass transition temperature. Simple mathematical models were developed in order to correlate the structural and mechanical properties with process conditions. The apparent density and mechanical properties of freeze-dried products increased with the applied freeze-drying pressure, whereas the porosity decreased. The glass transition temperature decreased with the increment of moisture content and it was not highly influenced by process conditions. 相似文献
8.
Sofia Papadaki Magdalini Krokida Dimitrios Economides Emmanuel Koukios 《Drying Technology》2014,32(12):1500-1511
This article presents a study of the effect of drying methods on dyeing capacity of widespread European flora dyestuff plant materials. The natural colorants, derived from the selected plant materials, were applied on chemical pulp in order to examine their dyeability. In this work, three different drying methods were examined—the natural, the air-, and the freeze-drying method—in various conditions. The plant materials that were dried naturally show weak dyeing results in comparison with the air- and freeze-dried materials. Freeze drying significantly improved the dyeing capacity of dyestuff plant materials with high initial moisture content. On the other hand, air drying at low temperature and high relative humidity improved the dyeing capacity of plant materials with low initial moisture content. 相似文献
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There is a long history of the use of Landsat data in burned land mapping mainly due to certain characteristics of the Landsat imagery including the spatial, spectral, and temporal data resolution, the low cost (Landsat data are now freely available), and the existence of an almost 35-year historical archive (excluding Landsat 1–3). Landsat 8 (Operational Land Imager (OLI) and Thermal Infrared Sensor (TIRS)) was launched on 11 February 2013 and it captures data in three new bands along with two additional thermal bands. However, is the spectral signal of burned surfaces in satellite remote-sensing data of Landsat series consistent and robust enough to allow the successful application of the techniques developed so far for Landsat 8? In this article, we compare the spectral signal of burned surfaces between Landsat 7 Enhanced Thematic Mapper Plus (ETM+) and Landsat 8 OLI sensors using five case studies that correspond to five large fire events in different biophysical environments in Greece, for which both Landsat 7 ETM+ and Landsat 8 OLI data were available. From the comparative analysis using histogram data plots of burned (post-fire image) and vegetated (pre-fire image) areas, spectral signature plots and separability indices of certain land-cover types, estimated using the same sampling areas over both satellite images, a general consistency was observed between the two sensors. Slight differences between the sensors were attributed to differences in the acquisition dates and were related to the type of vegetation rather than the sensors used to record the satellite images. Neither sensor provided improved discrimination over the other. 相似文献
10.
Aristidis Golfinopoulos Magdalini SoupioniNikolaos Kopsahelis Konstantina TsaousiAthanasios A. Koutinas 《Food chemistry》2012
Lactose uptake rate by kefir yeast, immobilized on tubular cellulose and gluten pellets during fermentation of lactose and whey, was monitored using 14C-labelled lactose. Results illustrated that, in all cases, lactose uptake rate was strongly correlated with fermentation rate and the fermentation’s kinetic parameters were improved by kefir yeast entrapped in tubular cellulose. As a result, twofold faster fermentations were achieved in comparison with kefir yeast immobilized on gluten. This is probably due to cluster and hydrogen bonds formation between cellulose and inhibitors, such as Ca++ and generated lactic acid, by which they leave the liquid medium. The findings, regarding the promotional effect of cellulose, seem promising for application in industrial whey fermentations. 相似文献