Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.Gobierno de España-OliFilm-AGL-2013-48300-

Evaluación del modelo walis para la estimación del balance hídrico en Vid Vinífera cv. Merlot

38 p.Walis es un modelo simple diseñado para evaluar el balance hídrico en sistemas de cultivo multiespecies en condiciones mediterráneas sin riego. Hasta ahora este modelo sólo ha sido evaluado en las condiciones vitícolas de Francia y no en las condiciones vitícolas chilenas las cuales se caracterizan por un manejo hídrico que incluye el riego, así como vides que muchas veces no son injertadas. Es por ello que el objetivo de esta investigación fue evaluar el modelo Walis para estimar el balance hídrico en vides viníferas del cv. Merlot. El ensayo fue realizado en un viñedo de 97 has de superficie, el cual está situado en el Valle de Talca, en la Región del Maule, Chile (35º 25’ LS; 71º 32’ LO; 125 m.s.n.m.) en las temporadas de crecimiento 2007- 2008 y 2008-2009. En este viñedo se seleccionó una parcela experimental de una superficie de 4,25 hectáreas del cv. comercial Merlot (Vitis vinífera L.) bajo riego por goteo. Las viñas de Merlot fueron plantadas en 1999 en hileras orientadas de norte a sur, con una densidad de plantación de 2.667 plantas ha-1 (2,5 m entre hileras y 1,5 m entre las vides). En base a los resultados obtenidos, fue posible concluir que el modelo Walis fue capaz de estimar de manera adecuada la evapotranspiración en un viñedo para ambas temporadas (R2 ≥ 0,7 y un Índice de acuerdo ≥ 0,89). La calidad de las predicciones del modelo Walis para el agua disponible en el suelo (ASW) en el cuartel vitícola del cultivar Merlot fue regular y de menor precisión que lo observado para la ET como lo muestran los valores de R2 e Índice de acuerdo los cuales no superaron un 0,5 y 0,85, respectivamente. La falta de ajuste del modelo para la ASW podría explicarse por una parte por un mal cálculo del compartimento que está destinado a la vid. Palabras claves: Evapotranspiración, Vitis vinífera, balance hídrico, Walis, riego tecnificado./ABSTRACT:Walis is a simple model designed to evaluate the water balance in multispecies cropping systems in non-irrigated Mediterranean conditions. So far, this model has been evaluated only in wine-growing conditions in France and not in the Chilean wine-growing conditions, which are characterized by a water management including irrigation, and vines that are often not grafted. The aim of this research was to evaluate the Walis model for estimating the water balance in grapevines cv. Merlot. The trial was conducted in a vineyard of 97 hectares of surface, which is located in the Talca valley, Maule Region, Chile (35° 25' S; 71° 32' W; 125 m.a.s.l.), in the 2007-2008 and 2008-2009 growing seasons. In this commercial Merlot vineyard (Vitis vinifera L.) an experimental drip irrigated plot with an area of 4.25 hectares was selected. The vines were planted in 1999 in rows oriented north to south, with a planting density of 2,667 plants ha-1 (2.5 m between rows and 1.5 m between vines). Based on the results, it was possible to conclude that the Walis model was able to adequately estimate evapotranspiration in a vineyard for both seasons (R2 ≥ 0.7 and an index of agreement ≥ 0.89). The quality of the predictions of Walis model for the available soil water content (ASW) at the plot was fair enough and less accurate than that observed for ET, as shown by the values of R2 and Index of agreement, which did not exceed 0.5 and 0.85, respectively. The lack of fit for the ASW could be explained, on one hand, by a miscalculation of the compartment intended for the vine. Keywords: Evapotranspiration, Vitis vinifera, water balance, Walis, irrigation technology

Kinematic pattern of the drag-flick: a case study

The drag-flick is more efficient than hits or pushes when a penalty corner situation is in effect in field hockey. Previous research has studied the biomechanical pattern of the drag-flick, trying to find the cues for an optimal performance. On the other hand, some other studies have examined the most effective visual pick-up of relevant information in shots and goalkeeper anticipation. The aim of this study was to analyse the individual differences in the drag-flick pattern in order to provide relevant information for goalkeepers. One female skilled drag-flicker participated in the study. A VICON optoelectronic sy stem (Oxford Metrics, Oxford, UK) was used to capture the drag-flicks with six cameras. The results showed that the main significant differences between right and left shots (p<0.05) in the stick angles, stick minimum angular velocity and front foot-ball distance were when the front foot heel contacted the floor(T1) and at the minimum velocity of the stick, before the dragging action (T3). The findings showed that the most relevant information might be picked up at the ball-and-stick location before the dragging action

Using context information to generate dynamic user interfaces

Proceedings of HCI International 2003, held in Crete (Greece) on June 2003This paper deals with the use of context information to generate dynamic user interfaces. Our framework is a real environment composed of a heterogeneous set of components. The nature of each component can range from a physical device to an abstract concept such as the number of persons in the environment. A middleware, that provides an unified environment model and communicates context changes, is used by two different modal interfaces. This allows to manage environment components without interfering each other

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

11 Páginas; 5 Tablas; 6 FigurasPreserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control.The research leading to these results has received funding from Junta de Andalucía Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es) and FEDER European funds. FA-L wishes to express thanks to the Spanish government for his RyC postdoctoral research contract while VR-G would like to thank ceiA3, Spanish Government, Bank of Santander, IG-CSIC and ‘Aloreña de Málaga’ Olive Manufacturing Association for her predoctoral fellowship. Authors express their gratitude to Dr. Borja Sánchez (IPLA-CSIC) for his invaluable help in the metagenomic analysis.Peer reviewe

Does nutritional status influence the effects of a multicomponent exercise programme on body composition and physical fitness in older adults with limited physical function?

Physical exercise effects and ageing on fitness may be influenced by nutritional status. This study investigates the effects of a 6-month multicomponent exercise training (MCT) on nutritional status and evaluates if this type of exercise could affect differently body composition and physical fitness depending on the nutritional status of older adults with decreased functional capacity. Ninety-three participants (80.4 ± 6.0 y) were divided into control (n = 45) and intervention (n = 48) groups. The intervention consisted of a 6-month multicomponent training. Comparisons between changes in body composition and fitness during the 6-months were performed between individuals at risk of malnutrition and those well-nourished, according to the Mini Nutritional Assessment. Model mixed-effect analyses were used to investigate differences after the 6 months of MCT between groups. Well-nourished participants compared with those at risk of malnutrition had higher: arm (13.4 ± 3.5 vs 14.3 ± 33.6 repetitions) and leg strength (9.0 ± 3.0 vs 11.1 ± 3.3 repetitions), maximum walking speed (31.6 ± 13.1 vs 23.7 ± 6.3s), agility (11.9 ± 5.8 vs 8.3 ± 2.1s), and aerobic capacity (31.6 ± 13.1 vs 23.7 ± 6.3 m), at baseline. After the training, those without risk of malnutrition in CON decreased their nutritional status (-1.7 + 0.7 points). Those well-nourished that performed the intervention decreased total fat mass (-1.0 ± 0.3 kg) and body fat percentage (-1.2 ± 0.4%). Both groups of training improved similarly in all tests, except for balance, in which the well-nourished showed improvements of 6.3 ± 1.9s. These results underline the usefulness of MCT in improving physical fitness regardless of nutritional status and preventing nutritional status detriment in well-nourished older adults, who are fitter and benefit more, in terms of body composition. Trial registration:ClinicalTrials.gov identifier: NCT03831841. Highlights Multicomponent exercise programme seems to be effective in delaying detriments in the nutritional status of well-nourished people. Well-nourished older people obtain more benefits in body composition from the multicomponent exercise than those at risk of malnutrition, decreasing adiposity. The positive effect of multicomponent exercise was observed in physical fitness independently of nutritional status

Strength and endurance training in older women in relation to ACTN3 R577X and ACE I/D Polymorphisms

The purpose of this study is to analyze the effect of two genetic polymorphisms, ACTN3 R577X, and ACE I/D, on physical condition in a sample of active older women after a two-year training period. The sample was composed of 300 healthy women over the age of 60 who underwent a two-year training program. Adapted tests from the Senior Fitness Test were used. The genotyping of the polymorphisms was obtained from the participants’ DNA via buccal swabs. The analysis of the ACE polymorphism did not reveal differences between genotypes. The analysis of the R577X polymorphism showed a favorable effect for the ACTN3 XX genotype in tests for leg strength (p: 0.001) after training, compared to the other genotypes, and also in the analysis of the combined effect of the polymorphism (ACE II + ACTN3 RX/XX). The intragroup effect revealed an improvement in arm strength for carriers of the X allele after 24 months of training (p < 0.05). The endurance values significantly worsened in all study groups. Conclusions: The R577X polymorphism of ACTN3 may have an important role in capacities related to muscle strength, providing a beneficial effect for carriers of the X allele

Role of Dietary Intake and Serum 25(OH)D on the Effects of a Multicomponent Exercise Program on Bone Mass and Structure of Frail and Pre-Frail Older Adults

The multicomponent training (MCT) effect on bone health in frail and pre-frail elders, which is influenced by dietary intake, is still unknown. The objective of this non-randomized intervention trial was to assess the effects of a 6-month MCT on bone structure in frail and pre-frail elders, and to analyse the influence of dietary intake and serum vitamin D (25(OH)D) in these changes. Thirty MCT (TRAIN) and sixteen controls (CON), frail and pre-frail completed the information required for this study. Peripheral quantitative computed tomography measurements were taken at 4% and 38% of the tibia length and dietary intake was registered. The 25(OH)D values were obtained from blood samples. Analyses of covariance (ANCOVA) for repeated measures showed significant decreases for CON in total bone mineral content at 38% of tibia length. One factor ANOVAs showed smaller decreases in bone mineral density and cortical thickness percentage of change in TRAIN compared to CON. Linear regression analyses were performed to study the influence of nutrients and 25(OH)D on bone changes. Alcohol showed a negative influence on fracture index changes, while polyunsaturated fatty acid and vitamin A showed a positive association with some bone variables. The 25(OH)D only affected positively the cortical bone mineral density. In conclusion, our MCT seems to slow down some of the bone detriments associated with ageing in frail and pre-frail older adults, with alcohol showing a negative effect on the bone and apparent limited effect of nutrients and serum 25(OH)D on training related changes