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.     

Hypochlorite Pretreatment of a Low Grade Carbonaceous Gold Ore,Role of Oxygen in the Pretreatment Process

Hypochlorite pretreatment of a refractory carbonaceous gold ore showed promise as a method for oxidizing sulfidic and carbonaceous materials prior to conventional cyanide heap leaching. However, previous studies showed hypochlorite consumption is high and gold extraction is proportional to hypochlorite consumption. The high hypochlorite consumption is due to oxygen depletion as the solution percolates through the ore charge. The relation of dissolved oxygen, potential, and pH with the bed height are investigated. The effect of solution application into the ore charge at different elevations on reagent consumption will be discussed.