Characteristics of the growth of table olive yeasts at low temperature

The behaviour of Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii, isolated form olive fermentations at low temperature was studied. The response, growth rate, at increasing time intervals, was studied by means of a General Linear Model (GLM) repeated measures, paying special attention to interactions. The most vigorous yeasts in YMGP were P. anomala, C. diddensii, y Deb. hansenii, who were able to grow at 7ºC and 8% salt. In brine, in addition to the main effects, the interactions salt-yeast, time-pH, time-yeast-species were also significant. P. membranaefaciens showed greater salt tolerance in brine than in YMPG. S. cerevisiae, P. minuta and C. famata were inhibited of both pH 3,5 and pH 4 at 7ºC. A sinergistic effect of salt and pH can inhibit yeast growth at 7ºC.Se ha estudiado el comportamiento de Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces Hansenii a bajas temperaturas. La respuesta, crecimiento relativo determinado a diferentes intervalos de tiempo, se ha estudiado mediante el modelo lineal general (GLM) con medidas repetidas, prestándose especial atención a las interacciones. Las levaduras más resistentes en medio YMGP fueron P. anomala, C. diddensii, y Deb. hansenii que crecieron a 7ºC incluso al 8% de sal. En salmueras, además de los efectos principales, fueron también significativas las interacciones, concentración de sal-especie de levadura, tiempo-pH, tiempo-especie de levadura, tiempo-sal-pH y tiempo-sal-especie de levadura. P. membranaefaciens mostró mayor tolerancia a la sal en la salmuera que en YMGP. S. cerevisiae, P. membranaefaciens y C. famata se inhibieron a 7ºC tanto a pH 3,5 como 4, con independencia de los niveles de sal. Combinaciones adecuadas de pH y sal pueden inhibir el crecimiento a 7ºC.Los autores desean expresar su gratitud a la CICYT (AGL2000-1539-CO2-01) y a la Unión Europea (FAIR-97-9526) por la financiación parcial de esta investigación.Peer reviewe

Biotechnological Processes in Fruit Vinegar Production

The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars

Quintana: memoria del Cádiz de las Cortes

Desde el punto de vista local, las Cortes de Cádiz suponen el suceso más importante de la larga y fecunda historia de la ciudad, y el broche de oro a una etapa de esplendor comercial y cultural. Desde una perspectiva nacional, representan la divisoria entre dos épocas, y el punto culminante de lo que entonces se conocía como revolución española, y luego se devaluó bajo la etiqueta mucho más patriótica, pero mucho menos precisa, de Guerra de la Independencia. Esa increíble aceleración histórica y ese bullir de ideas sorprende si se compara con la timidez política e ideológica de las décadas anteriores, en las que una renqueante modernidad pugnaba por abrirse una senda, casi siempre tortuosa, entre las estructuras inmovilistas del Antiguo Régimen.221 página

Reconstructing the parameter space of non-analytical cosmological fixed points

Dynamical system theory is a widely used technique in the analysis of cosmological models. Within this framework, the equations describing the dynamics of a model are recast in terms of dimensionless variables, which evolve according to a set of autonomous first-order differential equations. The fixed points of this autonomous set encode the asymptotic evolution of the model. Usually, these points can be written as analytical expressions for the variables in terms of the parameters of the model, which allows a complete characterization of the corresponding parameter space. However, a thoroughly analytical treatment is impossible in some cases. In this work, we give an example of a dark energy model, a scalar field coupled to a vector field in an anisotropic background, where not all the fixed points can be analytically found. Then, we put forward a general scheme that provides a numerical description of the parameter space. This allows us to find interesting accelerated attractors of the system with no analytical representation. This work may serve as a template for the numerical analysis of highly complicated dynamical systems.Comment: 13 pages, 13 figures, 1 table. Changes match the published versio

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.

The combined effect of NaCl, KCl, CaCl(2), and MgCl(2) on the water activity (a (w)) and the growth parameters of Saccharomyces cerevisiae was studied by means of a D-optimal mixture design with constrains (total salt concentrationsor = 9.0%, w/v). The a (w) was linearly related to the concentrations of the diverse salts; its decrease, by similar concentrations of salts, followed the order NaClCaCl(2)KClMgCl(2), regardless of the reference concentrations used (total absence of salts or 5% NaCl). The equations that expressed the maximum specific growth (mu (max)), lag phase duration (lambda), and maximum population reached (N (max)) showed that the values of these parameters depended on linear effects and two-way interactions of the studied chloride salts. The mu (max) decreased as NaCl and CaCl(2) increased (regardless of the presence or not of previous NaCl); however, in the presence of a 5% NaCl, a further addition of KCl and MgCl(2) markedly increased mu (max). The lambda was mainly affected by MgCl(2) and the interactions NaCl x CaCl(2) and CaCl(2) x MgCl(2). The further addition of NaCl and CaCl(2) to a 5% NaCl medium increased the lag phase while KCl and MgCl(2) had negligible or slightly negative effect, respectively. N (max) was mainly affected by MgCl(2) and its interactions with NaCl, KCl, and CaCl(2); MgCl(2) stimulated N (max) in the presence of 5% NaCl while KCl, NaCl, and CaCl(2) had a progressive decreasing effect. These results can be of interest for the fermentation and preservation of vegetable products, and foods in general, in which this yeast could be present

Características del crecimiento de levaduras de aceitunas de mesa a bajas temperaturas

The behaviour of Picchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces hansenii, isolated form olive fermentations at low temperature was studied. The response, growth rate, at increasing time intervals, was studied by means of a General Linear Model (GLM) repeated measures, paying special attention to interactions. The most vigorous yeasts in YMGP were P. anomala, C. diddensii, y Deb. hansenii, who were able to grow at 7ºC and 8% salt. In brine, in addition to the main effects, the interactions salt-yeast, time-pH, time-yeast-species were also significant. P. membranaefaciens showed greater salt tolerance in brine than in YMPG. S. cerevisiae, P. minuta and C. famata were inhibited of both pH 3,5 and pH 4 at 7ºC. A sinergistic effect of salt and pH can inhibit yeast growth at 7ºC.Se ha estudiado el comportamiento dePicchia anomala, Picchia membranaefaciens, Pichia minuta, Saccharomyces cerevisiae, Candida diddensii, Candida famata y Debaryomyces Hansenii a bajas temperaturas. La respuesta, crecimiento relativo determinado a diferentes intervalos de tiempo, se ha estudiado mediante el modelo lineal general (GLM) con medidas repetidas, prestándose especial atención a las interacciones. Las levaduras más resistentes en medio YMGP fueron P. anomala, C. diddensii, y Deb. hansenii que crecieron a 7 ºC incluso al 8% de sal. En salmueras, además de los efectos principales, fueron también significativas las interacciones, concentración de sal-especie de levadura, tiempo-pH, tiempo-especie de levadura, tiempo-sal-pH y tiempo-sal-especie de levadura. P. membranaefaciens mostró mayor tolerancia a la sal en la salmuera que en YMGP. S. cerevisiae, P. membranaefaciens y C. famata se inhibieron a 7ºC tanto a pH 3,5 como 4, con independencia de los niveles de sal. Combinaciones adecuadas de pH y sal pueden inhibir el crecimiento a 7ºC

Environmental Perception of the Housewives in the Communities of the Alta Sierra Tarahumara, Chihuahua, Mexico

In order to explore the perceptions of housewives who live in rural communities with large indigenous populations, a study was conducted in a community of the Sierra Madre of Chihuahua, northern Mexico, an area with a high level of marginalization. One hundred and twelve structured interviews were conducted based on a questionnaire that included such aspects as: socio-economic profile, background and basic knowledge about the environment, environmental issues, impacts of economic activities and priority issues for information and training. It was found that the ethnic, age, educational level and status of mothers, are important variables that influence how the environment is perceived. The depletion of vital resources (water and oxygen) is perceived as the most important impact of the overexploitation of natural resources; the Mestizo women showed a greater knowledge of the environment as compared the Indigenous ones. Keywords: environmental perception, housewives, rural communities, Sierra Tarahumar

Importancia de las finanzas personales en la calidad de vida de los colaboradores de Tabacalera El CANEY S.A en el segundo semestre del año 2021 en la ciudad de Estelí

La presente investigación trata sobre la importancia de las finanzas personales en la calidad de vida de los colaboradores de Tabacalera EL CANEY, S.A en el segundo semestre del año 2021 en la ciudad de Estelí, surge con el objetivo determinar el conocimiento y manejo que tiene los colaboradores en el ámbito de las finanzas personales siendo de gran importancia, ya que permite alcanzar metas propuestas que implican recursos económicos, con el propósito de brindar una propuesta de la utilización de un modelo de presupuesto que les permitirá a los colaboradores adquirir conocimientos básicos y disciplinarse en ahorro, gastos, inversión, fondo de emergencias entre otros indicadores de las finanzas personales. Este estudio tiene un enfoque mixto, con técnicas cualitativas y cuantitativas. El universo de esta investigación es de 600 colaboradores y la muestra de 83. Se aplicó técnicas la metodologías técnicas e instrumentos necesarios para una adecuada investigación, siguiendo la normativa establecida por la UNAN-Managua. Los resultados indican que los colaboradores no tienen una administración correcta de sus finanzas personales, de igual manera no tienen controles financieros que les permita hacer mejor uso de sus ingresos y por ende mejorar su calidad de vida