Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese

Genome-wide Identifcation and Characterization of SPL Transcription Factor Family and Their Evolution and Expression Profiling Analysis in Cotton

Abstract Plant specific transcription factors, SQUAMOSA promoter-binding protein-like (SPL), are involved in many biological processes. However, no systematical study has been reported in cotton. In this study, a total of 177 SPL genes were identified, including 29, 30, 59 and 59 SPLs in Gossypium arboreum, G. raimondii, G. barbadense, and G. hirsutum, respectively. These SPL genes were classified into eight phylogenetical groups. The gene structure, conserved motif, and clustering were highly conserved within each orthologs. Two zinc finger-like structures (Cys3His and Cys2HisCys) and NLS segments were existed in all GrSPLs. Segmental duplications play important roles in SPL family expansion, with 20 genes involved in segmental duplications and 2 in tandem duplications, and ten ortholog pairs in syntenic regions between G. raimondii and A. thaliana. Several putative cis-elements, involved in light, stresses and phytohormones response, were found in the promoter regions of GhSPLs, suggesting that plant responses to those environmental changes may be induced through targeting SPL transcription factors. RNA-seq analysis shows that SPL genes were differentially expressed in cotton; some were highly expressed during fiber initiation and early development. Comparing with other plants, SPL genes show subfunctionalization, lost and/or gain functions in cotton during long-term domestication and evolution

Protective intraoperative ventilation with higher versus lower levels of positive end-expiratory pressure in obese patients (PROBESE): study protocol for a randomized controlled trial

Background: Postoperative pulmonary complications (PPCs) increase the morbidity and mortality of surgery in obese patients. High levels of positive end-expiratory pressure (PEEP) with lung recruitment maneuvers may improve intraoperative respiratory function, but they can also compromise hemodynamics, and the effects on PPCs are uncertain. We hypothesized that intraoperative mechanical ventilation using high PEEP with periodic recruitment maneuvers, as compared with low PEEP without recruitment maneuvers, prevents PPCs in obese patients. Methods/design The PRotective Ventilation with Higher versus Lower PEEP during General Anesthesia for Surgery in OBESE Patients (PROBESE) study is a multicenter, two-arm, international randomized controlled trial. In total, 2013 obese patients with body mass index ≥35 kg/m2 scheduled for at least 2 h of surgery under general anesthesia and at intermediate to high risk for PPCs will be included. Patients are ventilated intraoperatively with a low tidal volume of 7 ml/kg (predicted body weight) and randomly assigned to PEEP of 12 cmH2O with lung recruitment maneuvers (high PEEP) or PEEP of 4 cmH2O without recruitment maneuvers (low PEEP). The occurrence of PPCs will be recorded as collapsed composite of single adverse pulmonary events and represents the primary endpoint. Discussion To our knowledge, the PROBESE trial is the first multicenter, international randomized controlled trial to compare the effects of two different levels of intraoperative PEEP during protective low tidal volume ventilation on PPCs in obese patients. The results of the PROBESE trial will support anesthesiologists in their decision to choose a certain PEEP level during general anesthesia for surgery in obese patients in an attempt to prevent PPCs. Trial registration ClinicalTrials.gov identifier: NCT02148692. Registered on 23 May 2014; last updated 7 June 2016. Electronic supplementary material The online version of this article (doi:10.1186/s13063-017-1929-0) contains supplementary material, which is available to authorized users

Kefirs manufactured from camel (Camelus dramedarius) milk and cow milk: Comparison of some chemical and microbial properties

This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow's milk. Cow's milk was fermented with 2.5% grains. The 1% (v/w) glucose enriched camel's milk was fermented with 10% grains and left in an incubator at 25°C. Physical-chemical and sensorial analyses of the kefir samples were measured on day one (18 hours) of storage and microbiological analyses were measured on days one, three and five. Some physical-chemical parameters were found to be higher in camel milk and its kefir than in cow milk and its kefir, some were found to be close and some were found to be lower. Addition of 1% glucose and 10% grains to the camel milk affected the titration acidity and viscosity of kefir to significant levels. The kefir produced from camel milk was perceived as sourer, whereas its other properties were found to be close to those of cow milk. The cholesterol levels of camel milk and its kefir were detected to be higher when compared to those of cow milk and its kefir, but the cholesterol level decreased in both examples after the production of kefir. In terms of the composition of fatty acids, it was determined that SFA and the small, medium chain fatty acids ratio was low in camel milk and its kefir, but MUFA and the long chain fatty acids ratio was high. PUFA ratio was high in camel milk but low in its kefir. In microbiological analysis, yeast levels increased in kefir samples with the Lactobacillus ssp. strains, and the increase in the number of yeasts was higher than in the cow milk kefir. In kefir samples, Lactobacillus ssp. strains increased on day one and three of storage, but diminished after day three

THE EFFECTS OF THYME AND CLOVE ESSENTIAL OIL FORTIFIED EDIBLE FILMS ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF KASHAR CHEESE

WOS: 000368429300004About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157: H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical-chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme-fortified film (WPIOF) and the clove-fortified film (WPISF) both had positive effects on the physical-chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157: H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P < 0.05)

Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics

The aim of this study was to determine the changes in free fatty acids and amino acids during storage of synbiotic microcapsule-added goat cheeses and determine the effect of microencapsulation on these changes during storage. Another objective was also to determine the effects of probiotics and synbiotics (probiotic + prebiotics) added in free form during the production of white goat cheese on amino acid and fatty acid values. In the study, three types of microcapsules including probiotic bacteria (Lacticaseibacillus casei and Bifidobacterium longum), probiotic + fructooligosaccharide (FOS), and probiotic + inulin containing microcapsules were prepared and cheeses were produced using these microcapsules. Cheese samples were stored at +4 °C for 180 days and the amino acids and free fatty acid content of the cheeses were determined during the storage period. The saturated fatty acid with the highest ratio in goat cheeses was palmitic acid (C16 ) whereas the unsaturated fatty acid with the highest ratio was determined as oleic acid (C18:1 ). At the end of ripening, the amino acid with the highest amount was glutamic acid in cheese samples, followed by leucine, proline, aspartic acid, and lysine, respectively. It has been determined that inoculation of probiotic cultures, either in free or microencapsulated form, into cheese milk positively influences the total amino acid and fatty acid levels. The addition of inulin along with probiotics on the 180th day of storage was effective in amino acid formation compared to cheeses with free FOS added. It could also be concluded that the addition of free or microencapsulated FOS was effective in the formation of free fatty acids. In addition, regardless of the used form (free or microcapsules), inulin was more effective in amino acid formation. © 2022, Hrvatska Mljekarska Udruga. All rights reserved.This work was supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK), Grant No: TÜBİTAK TOVAG 108O039.Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK: TÜBİTAK TOVAG 108O03

Bacteriophage Problems In Starter Cultures

1st Lactic Acid Bacteria Computer Conference -- MAY-JUN -, 1993 -- ELECTR NETWORKWOS: A1993BZ97V00004BIOFOCUS FDN, LACTIC ACID BACTERIA ELECTR NETWOR