Physical, chemical and microbiological changes during natural fermentation of \"gowé\", a sprouted or non sprouted sorghum beverage from West-Africa

Gowé is a traditional Beninese fermented beverage prepared from sprouted and non- prouted cereals. Due to urbanization, a new technique without any malting step has appeared in Southern Benin and is now widely used. The two techniques were compared using sorghum as the raw material. The physical, chemical and microbiological changes that occurred during a 72 h fermentation period were studied in both techniques. The dominant microflora was a mixed population of lactic acid bacteria and yeasts. The lactic acid bacteria population was higher in the traditional product at the start of fermentation (6.1 log cfu/g wet basis versus 4.5 in the modified process) because of the malting step. It then increased to 9.3 log cfu/g after 48 h fermentation. Enterobacteriaceae counts increased slightly during the first stage of fermentation but fell below the detectable level after 24 h in the traditional raw gowé and after 48 h in the modified raw gowé. The pH decreased from 6.3 to 3.4 in the traditional process and from 6.6 to 3.8 in the modified process, while the titratable acidity increased from 0.4 to 6.4% (w/w, lactic acid) and from 0.4 to 4.2%, respectively. Total soluble and reducing sugar content first increased, and then decreased with a concomitant increase in organic acids. The major organic acids were lactic acid and acetic acid. The fermentation process was thus more intense and faster in the traditional process, giving a significantly lower level of crude fat.African Journal of Biotechnology Vol. 4 (6), pp. 487-496, 200

Scanning Electron Microscopy of the Lateral Ventricle of the Pigeon Brain

Adult pigeons of both sexes were used for this study. Depending upon the distribution of various surface profiles, for example cilia, microvilli and blebs, ependymal areas with differing surface patterns were distinguished in the lateral ventricle. The topographical locations of these areas with respect to the underlying forebrain nuclei were determined in accord with the atlas of Karten and Hodos (1967). The medial surface (A) of the ventricle was much more densely ciliated than the lateral surface (B). There did not appear to be any correlation between a given surface pattern and a specific type of underlying nervous tissue. Comparison of the cell patterns seen in the pigeon brain with those seen in the analogous areas of the rat brain showed that it is not feasible to extrapolate from one zoological group to another. With the exception of the Kolmer cells populating the choroid plexus, there were remarkably few supraependymal cells in the pigeon lateral ventricle. Supraependymal nerve fibers were also extremely rare. Particular attention was given to the ependyma associated with the nucleus stria terminalis, to that of the lateral septal organ and to the choroid plexus. The possible classification of these areas into the group of the circumventricular organs is considered

Cryogenic detectors for particle physics

École thématiqu

Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study

Spatially offset Raman spectroscopy (SORS) is a non-invasive analytical technique that allows the analysis of samples through a container. This makes it an effective tool for studying food and beverage products, as it can measure the sample without being affected by the packaging or the container. In this study, a portable SORS equipment was used for the first time to analyse the alcoholic fermentation process of white wine. Different sample measurement arrangements were tested in order to determine the most effective method for monitoring the fermentation process and predicting key oenological parameters. The best results were obtained when the sample was directly measured through the glass container in which the fermentation was occurring. This allowed for the accurate monitoring of the process and the prediction of density and pH with a root mean square error of cross-validation (RMSECV) of 0.0029 g·L−1 and 0.04, respectively, and R2 values of 0.993 and 0.961 for density and pH, respectively. Additionally, the sources of variability depending on the measurement arrangements were studied using ANOVA-Simultaneous Component Analysis (ASCA)

Drug Repurposing: Far Beyond New Targets for Old Drugs

Repurposing drugs requires finding novel therapeutic indications compared to the ones for which they were already approved. This is an increasingly utilized strategy for finding novel medicines, one that capitalizes on previous investments while derisking clinical activities. This approach is of interest primarily because we continue to face significant gaps in the drug–target interactions matrix and to accumulate safety and efficacy data during clinical studies. Collecting and making publicly available as much data as possible on the target profile of drugs offer opportunities for drug repurposing, but may limit the commercial applications by patent applications. Certain clinical applications may be more feasible for repurposing than others because of marked differences in side effect tolerance. Other factors that ought to be considered when assessing drug repurposing opportunities include relevance to the disease in question and the intellectual property landscape. These activities go far beyond the identification of new targets for old drugs

Assessment of variability sources in grape ripening parameters by using FTIR and multivariate modelling

The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors “grape maturity over time” and “position of the grape” (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA–simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest