Zelleromyces giennensis sp. Nov. (Russulales), a gasteroid fungus from the south of Spain.

[EN] Zellerornyces giennensis isproposed and described as a new species, inc1uding data on its taxonomy, ecology, morphology, anatomy and relationships with re1ated species.[ES] Se propone Zellerornyces giennensis como especie nueva para la ciencia, y se aportan datos sobre su taxonomía, ecología, morfología, anatomía, así como semejanzas y diferencias con especies próximas.[FR] Zellerornyces giennensis est proposé comme nouvelle espèce, avec l'apport de données sur la taxonomie, l'écologie, la morphologie, l'anatomie et les relations avec les taxa proches.Peer reviewe

Requirement Engineering Activities in Smart Environments for Large Facilities

Developing a large, but smart environment is a complex task that requires the collaboration of experts of different disciplines. How to successfully attain such collaboration is not a trivial matter. The paper illustrates the problem with a case study where the manager of the facility intends to influence pedestrians so that they choose a task that requires certain effort, e.g. using staircases, instead of the current one that requires less effort, e.g. using the elevator. Defining requirements for such scenarios requires a strong multidisciplinary collaboration which is not currently well supported. This paper contributes with an approach to provide non-technician experts with tools so that they can provide feedback on the requirements and verify them in a systematic way

Assessment of DNA Damage by Comet Assay in Buccal Epithelial Cells: Problems, Achievement, Perspectives

DNA damage risk assessment in comet assay by the use of buccal mucosa cells has great advantages in comparison with other cell type sample due to more safely, easier, cheaper, and non-invasive method for in vivo studies. According to the OECD Guidelines, the in vivo mammalian alkaline comet assay is well-established and validated method for measuring DNA strand breaks in single eukaryotic cells. Considering exposure to xenobiotics and endogenous damage inductors, buccal mucosa cells are the first to be in direct contact after exposure and this makes them an ideal biomatrices in evaluation of the level of individual genotoxicity to several compounds already mentioned. Their clinical diagnostic applicability confers a potential use in patients across time. However, the number of publications referring to the human buccal comet assay is low in the last two decades. This low growing interest may be explained by several factors, including its relative technical problems. Different procedures have been used in collecting and processing the samples. In order to have widespread acceptance and credibility in human population studies, the comet assay in buccal cells requires standardization of the protocol, of parameters analyzed, and a better knowledge of critical features affecting the assay outcomes, including the definition of the values of spontaneous DNA damage. There is a need for further collaborative work as in the HUMN (micronucleus assay on lymphocytes) and HUMNxL (micronucleus assay on buccal cells) collaborative projects. The creation of a network of laboratories will allow more focused validation studies, including the design of a classic, historic, prospective cohort study in order to explore the link between measures of genetic instability in the buccal mucosa and the risk of cancer and other chronic-degenerative diseases. One such network connection will start in 2016 as a COST project under the name “hCOMET—The comet assay as a human biomonitoring tool” launched by Prof. Andrew Collins

Three-dimensional particle size and position measurement by linear complex amplitude Wiener filtering; 35473233

Digital in-line holography (DIH) combined with a Wiener filter has been applied to measure particle size and position in the flow inside a capillary model, seeded with magnetic particles (3µm) and with solid opaque particles that simulated red and white cells. The proposed filtering process takes advantage of the linearity implicit in the numerical reconstruction of the object complex amplitude. A modified DIH set-up, with a tilted illumination beam, was used as it presents two main advantages: it solves the twin image issue associated to in-line holography and increases the out-of-plane resolution. Experiments show that the proposed method discriminates particles within a range from 3 to 30µm with a sensitivity of 0.5µm. © 2022 Optica Publishing Group under the terms of the Optica Open Access Publishing Agreemen

Assessment of natural ventilation strategy to decrease the risk of COVID 19 infection at a rural elementary school

Natural ventilation in low-budget elementary schools is the main focus to ensure the health and comfort of its occupants, specifically when looking at the global pandemic related to SARS-COV-2. This paper presents an experimental and novel study of natural ventilation in a public elementary school (Los Zumacales), with a particularly low economic budget. The study was carried out during the winter months of the Covid 19 pandemic. The school is located in the rural area of Castilla y León (North-Western Spain) far from high traffic roads. In this study, a methodology of measuring CO2 concentration was applied in nine classrooms in a school. The experimental study shows the level of natural ventilation in each classroom, expressed in Air Changes per Hour (ACH), using the Decay CO2 concentration method. The method is proven by comparing the experimental values of the obtained ACH with those determined by the most powerful methods to achieve appropriate ventilation levels. Thus, ensuring health protection protocol in rural schools, against the COVID 19 pandemic. Harvard guide and Spanish regulations (RITE), two widely recognized methods have been used together with the experimentally obtained standard by Rey et al. Only one classroom showed a value lower than 3 indicating poor ventilation. In this study, the degree of thermal comfort in the nine classrooms were also analyzed according to the EN15251 standard. An average indoor temperature of approximately 19 °C was obtained, and the relative humidity was stable and correct according to Spanish regulations. In addition, the risk of infection in each classroom was estimated following the international method recommended by the federation of European Heating, Ventilation, and Air Conditioning Associations (REHVA). The probability of infection in all the cases studied was less than 14%.Funding for open access charge: Universidad de Málaga/CBU

Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.The research leading to these results has received funding from the EU's Seventh Framework Program (FP7/2007-2013) under grant agreement n°243471 (PROBIOLIVES) and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA for supplying the fruits and the packages and to ASEMESA for its support. FNAL thanks the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG wishes to thank the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government, and ‘Aloreña de Málaga’ Olive Manufacturing Association for her predoctoral fellowship (training program of PhD in companies).EUR 1,172 APC fee funded by the EC FP7 Post-Grant Open Access PilotPeer reviewe

La troje michoacana, una herencia constructiva purhépecha

La troje michoacana ha sido estudiada desde muchos campos de la arquitectura, como vivienda e ícono cultural, sin embargo, poco se aborda el aspecto constructivo y el diseño de cada elemento que conforma esta edificación. Es común la desaparición paulatina de las trojes michoacanas debido a distintos aspectos: la pérdida del conocimiento constructivo, la escasez de la materia prima para su edificación y los costos ante los materiales contemporáneos, siendo estos aspectos los que afectan en gran medida el patrimonio cultural, poniendo en riesgo toda una tradición constructiva local dejando como vestigio la poca producción arquitectónica de esta tipología que existe hasta el momento. El presente trabajo desglosa los materiales, sistema constructivo y las causas de su deterioro desde el punto de vista físico y mecánico con el objetivo de ampliar los estudios sobre esta tipología arquitectónica y ayudar a la conservación de sus materiales. Esta construcción tiene la peculiaridad de poder ser desarmada y rearmada gracias a su sistema constructivo.Tópico 5: Patrimonios Urbano, Rural, Industrial y Religioso. Cementerios Patrimoniales. Técnicas de Evaluación, Limpieza, Reparación y Conservación. Intervenciones en construcciones con patologías estructurales y aplicación de refuerzos

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2

© 2014 Rodríguez-Gómez, Romero-Gil, García-García, Garrido-Fernández and Arroyo-López. Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: (i) spontaneously fermented (F1), (ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and (iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41, and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33, and 0.0 log10 cfu/cm2, for F1, F2, and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9, and 100.0% for F1, F2, and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.he research leading to these results has received funding from the EU’s Seventh Framework Programme [FP7/2007-2013] under grant agreement no 243471 (PROBIOLIVES). We also thank the Spanish Government for financial support (projects AGL2009-07436/ALI, and AGL2010-15529/ALI partially financed by European regional development funds, ERDF), and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA and ASEMESA for supplying the fruits and their own expertise for the development of this work. Francisco N. Arroyo-López wishes to express thanks for his Ramón y Cajal postdoctoral research contract (Spanish government).Peer Reviewe

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

11 Páginas; 5 Tablas; 6 FigurasPreserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control.The research leading to these results has received funding from Junta de Andalucía Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es) and FEDER European funds. FA-L wishes to express thanks to the Spanish government for his RyC postdoctoral research contract while VR-G would like to thank ceiA3, Spanish Government, Bank of Santander, IG-CSIC and ‘Aloreña de Málaga’ Olive Manufacturing Association for her predoctoral fellowship. Authors express their gratitude to Dr. Borja Sánchez (IPLA-CSIC) for his invaluable help in the metagenomic analysis.Peer reviewe