Review of Antlions (Insecta: Neuroptera: Myrmeleontidae) in North Macedonia

We present the state of knowledge on the family Myrmeleontidae occurring in North Macedonia based on published records, museum specimens and new samples, and provide a comprehensive species list. North Macedonia represents only 3.9% of the area of the Balkan Peninsula but harbours 19 species belonging to 14 antlion genera, i.e., 61% of the peninsular fauna. We report collection localities, literature records and biological data for each species. Three species, Nemoleon poecilopterus, Neuroleon assimilis and Myrmeleon inconspicuus, are reported for the first time in North Macedonia. The genus Nemoleon Navás is also reported for the first time in the country

Control of cell protein synthesis from kluyveromyces marxianus var. Lactis MC5

A bioprocess of transformation of lactose from natural substrate in batch fermentation of Kluyveromyces marxianus var. lactis MC5 is considered in this paper. A mathematical model which described the kinetics of the process is designed on the basis of experimental data. The control of the batch fermentation process by flow rate of the influent substrate is determined so as to meet given technological requirements for maximum biomass yield, constant concentration of dissolved oxygen and preset yield coefficient

Alcohol and Acetaldehyde in African Fermented Milk Mursik

BACKGROUND: Esophageal cancer is unusually frequent in western Kenya, despite the low prevalence of classical risk factors such as heavy drinking and tobacco smoking. Among Kenyans consumption of fermented milk is an old tradition. Our hypothesis is that alcohol and acetaldehyde are produced during the fermentation process and that their carcinogenic potential contributes to the high incidence of esophageal cancer. METHODS: Eight samples of mursik milk starter cultures were collected from different Kalenjin families in the Rift Valley province, Western Kenya. A protocol provided by the families was used for milk fermentation. Ethanol and acetaldehyde levels were measured by gas chromatography. The microbial flora in starter cultures was identified by 16S and 18S sequencing. RESULTS: 7/8 starter cultures produced mutagenic (>100 µM) levels of acetaldehyde and 4/8 starter cultures produced >1000 µM of acetaldehyde. The highest alcohol levels (mean 79.4 mM) were detected in the four fermented milks with highest acetaldehyde production. The mean number of microbial species in the starter cultures was 5 (range 2–8). Yeasts were identified in all starter cultures (mean 1.5 species/milk) but their proportion of the total microbial count varied markedly (mean 35%, range 7–90%). A combination of yeast and lactobacilli, especially Candida krusei with Lactobacillus kefiriwith the exclusion of other species, seemed to correlate with higher acetaldehyde and ethanol levels. CONCLUSIONS: Significant levels of ethanol and acetaldehyde were produced during mursik fermentation. IMPACT: When ingested several times daily the repeated exposure to carcinogenic levels of acetaldehyde may contribute to esophageal carcinogenesis

Caracterização físico-química e sensorial de kefir tradicional e derivados

Avaliaram-se diferentes populações de grãos de kefir tradicional e de seus derivados, o kefir, o kefir leban e o soro de kefir, quanto às características físico-químicas e sensoriais, quando inoculados em diferentes concentrações de leite padronizado, levando-se em consideração as variáveis tempo/temperatura de incubação, maturação e filtração. A manipulação da população de grãos de kefir foi eficaz na obtenção de produtos com características físico-químicas semelhantes. O volume de leite utilizado na incubação influenciou significativamente as características dos derivados. A avaliação sensorial de antepastos elaborados a partir de kefir leban, condimentados, apresentou boa aceitabilidade