The faint-galaxy hosts of gamma-ray bursts

The observed redshifts and magnitudes of the host galaxies of gamma-ray bursts (GRBs) are compared with the predictions of three basic GRB models, in which the comoving rate density of GRBs is (1) proportional to the cosmic star formation rate density, (2) proportional to the total integrated stellar density and (3) constant. All three models make the assumption that at every epoch the probability of a GRB occuring in a galaxy is proportional to that galaxy's broad-band luminosity. No assumption is made that GRBs are standard candles or even that their luminosity function is narrow. All three rate density models are consistent with the observed GRB host galaxies to date, although model (2) is slightly disfavored relative to the others. Models (1) and (3) make very similar predictions for host galaxy magnitude and redshift distributions; these models will be probably not be distinguished without measurements of host-galaxy star-formation rates. The fraction of host galaxies fainter than 28 mag may constrain the faint end of the galaxy luminosity function at high redshift, or, if the fraction is observed to be low, may suggest that the bursters are expelled from low-luminosity hosts. In all models, the probability of finding a z<0.008 GRB among a sample of 11 GRBs is less than 10^(-4), strongly suggesting that GRB 980425, if associated with supernova 1998bw, represents a distinct class of GRBs.Comment: 7 pages, ApJ in press, revised to incorporate yet more new and revised observational result

Near Infrared Imaging of the Hubble Deep Field with The Keck Telescope

Two deep K-band ($2.2 \mu m$) images, with point-source detection limits of $K=25.2$ mag (one sigma), taken with the Keck Telescope in subfields of the Hubble Deep Field, are presented and analyzed. A sample of objects to K=24 mag is constructed and $V_{606}-I_{814}$ and $I_{814}-K$ colors are measured. By stacking visually selected objects, mean $I_{814}-K$ colors can be measured to very faint levels; the mean $I_{814}-K$ color is constant with apparent magnitude down to $V_{606}=28$ mag.Comment: Replaced with slightly revised source positions and corrected V-I magnitudes (which were incorrect in the Tables and Figure 5). 18 pages. The data are publicly available at http://www.cco.caltech.edu/~btsoifer/hdf.html along with a high-resolution version of Fig.

Microbial and chemical changes during the spontaneous ensilage of grape pomace

Pilot scale fermentations with grape pomace from two different wineries were investigated during the 24 weeks of the ensiling period, along with laboratory scale experiments in which the environmental temperatures were held constant at 20, 25, 30 and 35 °C. During this period, yeast and lactic acid bacteria (LAB) counts were made, after which the identity of both groups of organisms was studied, as were the major microbial metabolites present. Major microbial and chemical alterations occurred during the first 3 weeks of ensilage, leaving a more stable product differing significantly from the initial substrate. The results obtained indicated that after initial growth, yeast and LAB populations undergo progressive inactivation at environmental temperatures above 20 °C, although LAB seem to adjust better to this specific, post-fermentation environment. Homofermentative species of Lactobacillus were the dominant LAB. The initial yeast flora of non-Saccharomyces species was replaced by a typical wine yeast flora, i.e. predominantly Saccharomyces cerevisiae. At the chemical level, major alterations were due to an alcoholic fermentation and a malolactic conversion within the first 3 weeks

Ethanol-induced changes in the fatty acid composition of Lactobaci//us hilgardii, its effects on plasma membrane fluidity and relationship with ethanol tolerance

The effect of environmental ethanol concentration on the fatty acid composition of strains of Lactobacillus hilgardii, differing in their tolerance to ethanol, was determined. A marked increase in the proportion of lactobacillic acid (a cyclopropane fatty acid) and a decrease in oleic and vaccenic acids with increasing ethanol concentration was observed. The amount of lactobacillic acid determined at standard conditions (25°C, 0% ethanol) was found to be proportional to the ethanol tolerance of the strains studied. The effect of this alcohol on plasma membrane fluidity was studied by differential scanning calorimetry. The adaptive response to growth in the presence of high concentrations of ethanol produced membranes which, within the limits of ethanol tolerance, maintained the fluidity and integrity in an environment which tends to increase membrane rigidity. When pre-adapted cells are analysed in the absence of environmental ethanol there is a measurabie increase in fluidity. It is proposed that this phenomenon may be correlated with the increase in the proportion of lactobacillic acid. The existence of a relationship between membrane fluidity and ethanol tolerance is discussed

Microbiological profile in Serra ewes' cheese during ripening

The microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the lowest numbers of LAB and yeasts, whereas cheeses manufactured in winter showed the lowest numbers of coliforms and staphylococci. Leuconostoc lactis was the most abundant LAB found in Serra cheese whereas Enterococcus faecium and Lactococcus lactis spp. lactis exhibited the highest decrease in percentage composition. Numbers of both Leuc. mesenteroides and Lactobacillus paracasei tended to increase throughout ripening. The most abundant coliform was Hafnia alvei. Klebsiella oxytoca was found in curd but declined in number during ripening. Staphylococcal flora of curd was mainly composed of Staphylococcus xylosus, Staph. aureus and Staph. epidermidis. Staphylococcus xylosus was the major species found at the end of ripening. Pseudomonas fluorescens, was the only Pseudomonas species isolated from the curd. Although a broad spectrum of yeasts were found in Serra cheese, Sporobolomyces roseus was the most abundant yeast isolated

Caltech Faint Field Galaxy Redshift Survey IX: Source detection and photometry in the Hubble Deep Field Region

Detection and photometry of sources in the U_n, G, R, and K_s bands in a 9x9 arcmin^2 region of the sky, centered on the Hubble Deep Field, are described. The data permit construction of complete photometric catalogs to roughly U_n=25, G=26, R=25.5 and K_s=20 mag, and significant photometric measurements somewhat fainter. The galaxy number density is 1.3x10^5 deg^{-2} to R=25.0 mag. Galaxy number counts have slopes dlog N/dm=0.42, 0.33, 0.27 and 0.31 in the U_n, G, R and K_s bands, consistent with previous studies and the trend that fainter galaxies are, on average, bluer. Galaxy catalogs selected in the R and K_s bands are presented, containing 3607 and 488 sources, in field areas of 74.8 and 59.4 arcmin^2, to R=25.5 and and K_s=20 mag.Comment: Accepted for publication in ApJS; some tables and slightly nicer figures available at http://www.sns.ias.edu/~hogg/deep

Characterization of microbial population of “Alheira” (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

This study evaluates the microbial ecology of ‘Alheira’ by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. Methods and Results: Total microbial DNA from ‘Alheiras’ was extracted directly from the products and subjected to PCR using Eubacterial primers for 16S rDNA. The amplicons were separated by DGGE. The results demonstrated that different products of the same batch display identical profiles, whereas products from different batches of the same producer could display different DGGE profiles. ‘Alheiras’ from different producers were distinguishable based on the respective DGGE profiles. The obtained sequences from prevalent phylotypes affiliated with order Lactobacillales and order Bacillales and class Gammaproteobacteria. The same samples were subjected to traditional microbiological analysis. In both methods, lactic acid bacteria were dominant and were present together with other organisms, mainly members of the family Micrococcaceae. Conclusions: The approach explored in this study allowed the description of the microbial community present in ‘Alheira’ in particular the diversity of lactic acid bacteria. Significance and Impact of the Study: This can be useful for the microbiological characterization of traditional products in order to develop new methods of quality control capable of supporting a standardization of the processes, while preserving their typical traits

Counts and Colors of Faint Galaxies in the U and R Bands

Ground-based counts and colors of faint galaxies in the U and R bands in one field at high Galactic latitude are presented. Integrated over flux, a total of 1.2x10^5 sources per square degree are found to U=25.5 mag and 6.3x10^5 sources per square degree to R=27 mag, with d log N/dm ~ 0.5 in the U band and d log N/dm ~ 0.3 in the R band. Consistent with these number-magnitude curves, sources become bluer with increasing magnitude to median U-R=0.6 mag at 24<U<25 mag and U-R=1.2 mag at 25 < R < 26 mag. Because the Lyman break redshifts into the U band at z~3, at least 1.2x10^5 sources per square degree must be at redshifts z<3. Measurable U-band fluxes of 73 percent of the 6.3x10^5 sources per square degree suggest that the majority of these also lie at z < 3. These results require an enormous space density of objects in any cosmological model.Comment: 17 pages, MNRAS in pres