Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

AbstractThe effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4 °C. Milks were fermented by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CY340), and one strain of probiotic bacteria: Lactobacillus acidophilus (L10 and NCFM), Bifidobacterium animalis subsp. lactis (Bl04 and HN019). The addition of PFPP reduced significantly fermentation time of skim milk co-fermented by the strains L10, NCFM and HN019. At the end of 28-day shelf-life, counts of B. lactis Bl04 were about 1 Log CFU mL–1 higher in whole yoghurt fermented with PFPP regarding its control but, in general, the addition of PFPP had less influence on counts than the milk type itself. The titratable acidity in yoghurts with PFPP was significantly higher than in their respective controls, and in skim yoghurts higher than in the whole ones. The PFPP increased firmness, consistency (except for the NCFM strain of L. acidophilus) and cohesiveness of all skim yoghurts. The results point out the suitability of using passion fruit by-product in the formulation of both skim and whole probiotic yoghurts

Tropical Dry Forest Succession and the Contribution of Lianas to Wood Area Index (WAI)

The transmission and interception of light through the canopy is an important indicator of forest productivity in tropical forest ecosystems, and the amount of light that eventually reaches the forest floor is influenced by its interactions with leaves, branches, fruits, and flowers among many different canopy elements. While most studies of forest canopy light interception focus on leaf area index (LAI), very few studies have examined wood area index (WAI), which may account for a substantial component of light interception in tropical forests. The influence of lianas on the interception of light and their overall contribution to WAI is a potentially important factor, but it is generally overlooked because of its difficulty to assess. In this paper we evaluate the relative contribution that lianas have to the overall WAI and canopy openness as function of successional stage via a latitudinal comparison of sites across the Americas (Mexico, Costa Rica and Brazil). Our results suggest that lianas significantly increase WAI and decreases canopy openness. However, lianas were absent at all of our study sites where canopy openness exceeded 60%. Our data are the first to explicitly document the role of lianas in the estimation of WAI and, overall, they will contribute to better estimations of ecosystem level LAI in tropical environments, where there is a lack of data on WAI

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4 degrees C. Milks were fermented by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CY340), and one strain of probiotic bacteria: Lactobacillus acidophilus (L10 and NCFM), Bifidobacterium animalis subsp. lactis (8104 and HN019). The addition of PFPP reduced significantly fermentation time of skim milk co-fermented by the strains L10, NCFM and HN019. At the end of 28-day shelf-life, counts of B. lactis Bl04 were about 1 Log CFU mL(-1) higher in whole yoghurt fermented with PFPP regarding its control but, in general, the addition of PFPP had less influence on counts than the milk type itself. The titratable acidity in yoghurts with PFPP was significantly higher than in their respective controls, and in skim yoghurts higher than in the whole ones. The PFPP increased firmness, consistency (except for the NCFM strain of L acidophilus) and cohesiveness of all skim yoghurts. The results point out the suitability of using passion fruit by-product in the formulation of both skim and whole probiotic yoghurts. (C) 2012 Elsevier Ltd. All rights reserved.FAPESPFAPESPCNPqCNPqCAPESCAPE

Síndrome de Down hereditario poco común debido a la translocación robertsoniana 15/21: asesoramiento genético y reproductivo

Los portadores de un reordenamiento que afecta al cromosoma 21 tienen un riesgo potencial de concepciones genéticamente desequilibradas que pueden dar origen a niños con síndrome de Down (SD). Los riesgos reproductivos de las parejas portadoras de una translocación robertsoniana equilibrada dependen de los cromosomas reordenados y del sexo del portador. Este artículo tiene como objetivo analizar la tendencia de segregación y reproductiva de una rara translocación 15/21 en cinco generaciones de una familia. Se consideraron los avances actuales en tecnología reproductiva como una posibilidad para evitar la aneuploidía fetal. Dado el riesgo genético, el diagnóstico de preimplantación aparece también como una alternativa para evitar la posibilidad de un aborto posterior no deseado y para obtener una descendencia saludable