Physiological, biochemical and molecular characterization of potential bacteriocin producing strain isolated from fermented berseem

Lactic acid bacteria in fermented foods help in the improvement of flavour, preservation of the nutritive values of the raw material, and inhibition of growth or killing of food spoilage and pathogenic bacteria. Beside other metabolites, the produced bacteriocin, which is a ribosomally synthesized antimicrobial peptide, is the major metabolite involved in the killing of food spoilage microorganisms and acts as a biopreservative. In search of a bacteriocin having specific inhibitory activity against food pathogenic bacteria, isolation of bacteriocin producing lactic acid bacteria from various food items was carried out. Based on maximum production of the bacteriocin, strain BS13 was characterized and was further identified as Enterococcus faecium BS13 on the basis of physicochemical properties and 16S rRNA analysis. In MRS medium this isolate presented the maximum production of bacteriocin (27 306 AU ml−1) after 18 h of incubation period. BS13 bacteriocin showed antimicrobial activity against a wide range of bacteria, including Bacillus subtilis, Staphylococcus sp., Pediococcus sp., Listeria monocytogenes and Lactobacillus sp

Open data from the third observing run of LIGO, Virgo, KAGRA, and GEO

The global network of gravitational-wave observatories now includes five detectors, namely LIGO Hanford, LIGO Livingston, Virgo, KAGRA, and GEO 600. These detectors collected data during their third observing run, O3, composed of three phases: O3a starting in 2019 April and lasting six months, O3b starting in 2019 November and lasting five months, and O3GK starting in 2020 April and lasting two weeks. In this paper we describe these data and various other science products that can be freely accessed through the Gravitational Wave Open Science Center at https://gwosc.org. The main data set, consisting of the gravitational-wave strain time series that contains the astrophysical signals, is released together with supporting data useful for their analysis and documentation, tutorials, as well as analysis software packages

Reduction of leakage and low-frequency noise in MOS transistors through two-step RTA of NiSi-Silicide technology

10.1109/LED.2006.882567IEEE Electron Device Letters2710824-826EDLE

The Jurassic-Cretaceous basaltic magmatism of the Oued El-Abid syncline (High Atlas, Morocco): physical volcanology, geochemistry and geodynamic implications.

Basaltic lava flows, dykes and sills, interbedded within red clastic continental sedimentary sequences (the so called "Couches Rouges") are widespread in the Oued El-Abid syncline. They represent the best candidates to study the Jurassic-Cretaceous magmatism in the Moroccan High Atlas. The volcanic successions were formed during two pulses of volcanic activity, represented by the Middle to Upper Jurassic basaltic sequence B1 (1 to 4 eruptions) and the Lower Cretaceous basaltic sequence B2 (3 eruptions). Whether belonging to the B1 or B2, the lava flows present morphology and internal structures typical of inflated pahoehoe. Our geochemical data show that, at least for Jurassic magmatism, the coeval dykes, and sills cannot be considered as strictly representing the feeders of the sampled lava flows. The Middle to Upper Jurassic pulse is moderately alkaline in character, while the Lower Cretaceous one is transitional. Crustal contamination plays a minor role in the petrogenesis of these magmas, which were generated by variable partial melting degrees of a garnet-bearing mantle source. Magmatism location was controlled by re-existing Hercynian fault systems reactivated during a Middle to Upper Jurassic-Cretaceous rifting event. The associated lithospheric stretching induced melting by adiabatic decompression of enriched low-solidus infra-lithospheric domains

Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex

Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements