Utjecaj prethodne obrade namakanjem na fermentaciju maslina Kalamata

Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings.Tradicionalne metode obrade crnih maslina obuhvaćaju niz postupaka namakanja prije fermentacije. U ovom je radu istražen utjecaj takve prethodne obrade na spontanu fermentaciju maslina Kalamata. Utvrđeno je da je njihovim namakanjem uklonjena značajna količina i organskih spojeva ugljika i fenolnih spojeva. Najviše ih je pronađeno u vodi nakon četiri namakanja, a daljnjim namakanjem nije se povećala količina ispranih tvari. Mikrobiološkom analizom vode nakon namakanja utvrđen je veliki broj bakterija (uključujući i mliječno-kisele bakterije) i kvasaca. Ponovljenim namakanjem uklonjeni su inhibitorni fenolni spojevi, što dovodi do smanjenja lag faze i porasta specifične brzine rasta kvasaca i mliječno-kiselih bakterija tijekom naknadne spontane fermentacije maslina. Međutim, nakon 13 uzastopnih namakanja pojačao se rast plijesni što uzrokuju kvarenje tijekom fermentacije

Modelo de cadena de valor agraria sostenible: La cadena de valor de la República Dominicana

The aim of this paper is to develop a model of sustainable added value chain (SAVC). The model i) considers consumers expectations, ii) analyses the determinant producers´ factors to perform the SAVC and iii) ranks the agricultural subsectors according the SAVC. The value chain methodology was used to assess the sustainability of the agricultural value chain and develop the model. The model was tested in the Dominican Republic’s agricultural value chain. The results showed i) producers´ access to SAVC depends on the subsector, location and resources, ii) organic banana and avocado are the subsectors with the best potential SAVC while sweet potatoes and rice have the lowest potential and iii) producers are in an early stage to adopt the consumers´ expectations endangering SAVC. Using mixed methods to investigate the SAVC this paper provides an approach that reflects the complex and iterative nature of a real supply chains and can be used by researchers, policymakers and practitioners to better understand and describe decision making and to develop informed policies and interventions beyond SAVC. This research challenges the innate complexity of local supply chains and the presence of barriers for SAVC.Este artículo tiene por objeto el desarrollo de un modelo de cadena de valor agraria sostenible (CVS). El modelo tiene en cuenta, i) la demanda de los consumidores, ii) los factores determinantes para que los productores accedan a la CVS y iii) ordena los sectores en la CVS. En el desarrollo se empleó la metodología de la cadena de valor y el modelo fue validado en la cadena de valor agraria de la República Dominicana. Los resultados muestran que, i) el acceso a la CVS por los productores dominicanos depende del sector, la localización y los medios disponibles, ii) sectores como el plátano orgánico y el aguacate están mejor posicionados en la CVS y los sectores del arroz y la batata están peor situados y iii) los productores consideran poco la demanda de los consumidores alejándose de la CVS. Este trabajo ayudará a investigadores, políticos y gestores en la toma de decisiones para alcanzar la CVS.Fil: Gómez-Luciano, Cristino Alberto. Instituto Especializado de Estudios Superiores Loyola (República Dominicana)Fil: De Koning, Wim . HAS University of Applied Sciences. Faculty of Business Administration & Agribusiness (Holanda)Fil: Vriesekoop, Frank. Harper Adams University College (Inglaterra)Fil: Urbano, Beatriz. Universidad de Valladolid (España

Changes in the prefermentation static washing regime of Kalamata olives affect the fermentation profile

Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings.C

A model of agricultural sustainable added value chain: The case of the Dominican Republic value chain

The aim of this paper is to develop a model of sustainable added value chain (SAVC). The model i) considers consumers expectations, ii) analyses the determinant producers´ factors to perform the SAVC and iii) ranks the agricultural subsectors according the SAVC. The value chain methodology was used to assess the sustainability of the agricultural value chain and develop the model. The model was tested in the Dominican Republic’s agricultural value chain. The results showed i) producers´ access to SAVC depends on the subsector, location and resources, ii) organic banana and avocado are the subsectors with the best potential SAVC while sweet potatoes and rice have the lowest potential and iii) producers are in an early stage to adopt the consumers´ expectations endangering SAVC. Using mixed methods to investigate the SAVC this paper provides an approach that reflects the complex and iterative nature of a real supply chains and can be used by researchers, policymakers and practitioners to better understand and describe decision making and to develop informed policies and interventions beyond SAVC. This research challenges the innate complexity of local supply chains and the presence of barriers for SAVC.The aim of this paper is to develop a model of sustainable added value chain (SAVC). The model i) considers consumers expectations, ii) analyses the determinant producers´ factors to perform the SAVC and iii) ranks the agricultural subsectors according the SAVC. The value chain methodology was used to assess the sustainability of the agricultural value chain and develop the model. The model was tested in the Dominican Republic’s agricultural value chain. The results showed i) producers´ access to SAVC depends on the subsector, location and resources, ii) organic banana and avocado are the subsectors with the best potential SAVC while sweet potatoes and rice have the lowest potential and iii) producers are in an early stage to adopt the consumers´ expectations endangering SAVC. Using mixed methods to investigate the SAVC this paper provides an approach that reflects the complex and iterative nature of a real supply chains and can be used by researchers, policymakers and practitioners to better understand and describe decision making and to develop informed policies and interventions beyond SAVC. This research challenges the innate complexity of local supply chains and the presence of barriers for SAVC

Utjecaj prethodne obrade namakanjem na fermentaciju maslina Kalamata

Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings.Tradicionalne metode obrade crnih maslina obuhvaćaju niz postupaka namakanja prije fermentacije. U ovom je radu istražen utjecaj takve prethodne obrade na spontanu fermentaciju maslina Kalamata. Utvrđeno je da je njihovim namakanjem uklonjena značajna količina i organskih spojeva ugljika i fenolnih spojeva. Najviše ih je pronađeno u vodi nakon četiri namakanja, a daljnjim namakanjem nije se povećala količina ispranih tvari. Mikrobiološkom analizom vode nakon namakanja utvrđen je veliki broj bakterija (uključujući i mliječno-kisele bakterije) i kvasaca. Ponovljenim namakanjem uklonjeni su inhibitorni fenolni spojevi, što dovodi do smanjenja lag faze i porasta specifične brzine rasta kvasaca i mliječno-kiselih bakterija tijekom naknadne spontane fermentacije maslina. Međutim, nakon 13 uzastopnih namakanja pojačao se rast plijesni što uzrokuju kvarenje tijekom fermentacije

The effect of water-soluble vitamins on spoilage organisms in beer

The vitamin content of beer and brewing related products might not only be of interest from a human health perspective, but determining their presence and relative quantities might also help to understand the role they play in product stability. Water-soluble vitamins are important in the brewing industry, as they are essential nutrients for yeasts and potential spoilage organisms. The presence of particular vitamins in beer has been linked to deterioration (light strike) and it is possible that many vitamins may be linked to increased bacterial spoilage potential in beer. There is strong evidence to support that lactic acid bacteria require a variety of vitamins in order to grow effectively and can aid in the increased spoilage of beer and beer related products. This study investigates the effect of a variety of water-soluble vitamins on the growth of commonly found spoilage organisms, Lactobacillus brevis and Pediococcus damnosus

The iconisation of yeast spreads—love them or hate them

The production of beer yields a number of by-product streams, with spent brewers’ yeast being the second most abundant in volume. The high nutritional value of spent yeast has seen a large proportion of spent brewers’ yeast being used for both food and feed purposes. One of the uses of spent brewers’ yeast for human consumption has been the production of yeast spreads, which came onto the market in the early 20th century, first in the United Kingdom and shortly thereafter in the commonwealth dominions, especially Australia and New Zealand. In this research we investigated the national status of yeast spreads in the UK, Australia and New Zealand. We show that a brewery by-product such as spent brewers’ yeast is more than a mere novel utilisation of a waste stream but have become inherently associated with national identities of these countries to such an extent that some brands have become iconicised. Furthermore, some yeast spread brands have become a symbol of (inter)national polarisation, purely based on its initial sensorial characterisation

Dirty money : a matter of bacterial survival, adherence, and toxicity

In this study we report the underlying reasons to why bacteria are present on banknotes and coins. Despite the use of credit cards, mobile phone apps, near-field-communication systems, and cryptocurrencies such as bitcoins which are replacing the use of hard currencies, cash exchanges still make up a significant means of exchange for a wide range of purchases. The literature is awash with data that highlights that both coins and banknotes are frequently identified as fomites for a wide range of microorganisms. However, most of these publications fail to provide any insight into the extent to which bacteria adhere and persist on money. We treated the various currencies used in this study as microcosms, and the bacterial loading from human hands as the corresponding microbiome. We show that the substrate from which banknotes are produced have a significant influence on both the survival and adherence of bacteria to banknotes. Smooth, polymer surfaces provide a poor means of adherence and survival, while coarser and more fibrous surfaces provide strong bacterial adherence and an environment to survive on. Coins were found to be strongly inhibitory to bacteria with a relatively rapid decline in survival on almost all coin surfaces tested. The inhibitory influence of coins was demonstrated through the use of antimicrobial disks made from coins. Despite the toxic effects of coins on many bacteria, bacteria do have the ability to adapt to the presence of coins in their environment which goes some way to explain the persistent presence of low levels of bacteria on coins in circulation. © 2016 by the authors; licensee MDPI, Basel, Switzerland. **Please note that there are multiple authors for this article therefore only the names of the Federation University Australia affiliates are is provided in this record*

Draft genome sequence of clostridium sporogenes PA 3679, the common nontoxigenic surrogate for proteolytic clostridium botulinum

Clostridium sporogenes PA 3679 is widely used as a nontoxigenic surrogate for proteolytic strains of Clostridium botulinum in the derivation and validation of thermal processes in food. Here we report the draft assembly and annotation of the C. sporogenes PA 3679 genome. Preliminary analysis demonstrates a high degree of relatedness between C. sporogenes PA 3679 and sequenced strains of proteolytic C. botulinum. © 2012, American Society for Microbiology