Corporate Social Responsibility Intervention Of One Mining Operator: A Community Development Case In Bojanala District, South Africa

The South African economy constantly experiences work stoppages, is gradually losing its pride and currently experiences decisive anomalous moments underpinning new operational perceptions. Mining organisations seem to be blamed for not doing enough social capital development initiatives, particularly in underdeveloped communities. This study examines in depth the role of a mining company’s involvement in an identifiable community in South Africa’s Bojanala District. Specifically, the study evaluates the steps followed in identifying needs and the usefulness of a mining-project designed to enhance capacity-building opportunities for young South Africans; a sustainable development initiative. Qualitative action research was used in this study to ensure a participatory approach of the data gathering processes to personal and professional transformation. Action research phases were followed in the manner of Maree (2014). The findings suggest that expectations for community development projects are greater in rural and peri-uburban South African communities. It was found that participants had a general inability to read, write, speak, listen and apply the mathematical proficiency that is needed in order to function effectively in an employment environment. The youth unemployment rate in the Bojanala District can be attributed to the gap between their level of education and the employment requirements. The miners are deemed to have a responsibility towards their communities and it is the youth of these same communities that look towards the mines for employment. Mining companies can contribute to education, skills development and training of the youth. If community engagement is taken seriously as a CSR strategic approach, this would enhance positive inter-relations between the mining companies and their communities

Sistematies verwronge kommunikasie in Lukas 14:1-6: Die dialekties-kritiese teorie van Jürgen Habermas krities bespreek

Systematically distorted communication in Luke 14:1-6: A critical assessment of the dialectical-critical theory of Jürgen Habermas In this article the epistemology and essence of the practical interest of Jürgen Habermas’s dialectical-critical theory is discussed, focusing on his concept of systematically distorted communication. The article aims at describing the theory of communicative competence or universal pragmatics by means of an exegetical study of Luke 14:1-6. The appropriationof Habermas’s theory on Luke 14:1-6 is assessed from the perspective of some results of the recent social-scientific studies of the New Testament

Malic Acid Distribution and Degradation in Grape Must During Skin Contact: The Influence of Recombinant Malo-Ethanolic Wine Yeast Strains

Wine acidity plays an important role in determining wine quality and ensuring physiochemical and microbiological stability. In high-acid wines, the L-malic acid concentration is usually reduced through bacterial malolactic fermentation, while acidulation in low-acidity wines is usually done during final blending of the wine before bottling.  This study showed that skin contact did not influence the relative concentration of L-malic acid in the pulp and juice fractions from Colombard, Ruby Cabernet and Cabernet Sauvignon grape musts, with 32%-44% of the L-malic acid present in the pulp fraction. Four recombinant malo-ethanolic (ME) Saccharomyces wine yeast strains containing the malic enzyme (mae2) and malate transporter (mael) genes of Schizasaccharomyces pombe, effectively degraded the L-malic acid in both the juice and pulp fractions of all three cultivars, with a complete degradation of malic acid in the juice fraction within 2 days

Genetic Engineering of an Industrial Strain of Saccharomyces cerevisiae for L-Malic Acid Degradation via an Efficient Malo-Ethanolic Pathway

The optimal ratio of L-malic and L-tartaric acid in relation to other wine components is one of the most important aspects that ultimately determine wine quality during winemaking. Winemakers routinely rely on the judicious use of malolactic fermentation (MLF) after alcoholic fermentation to deacidify and stabilise their wines. However, due to theunreliability of the process and unsuitable sensory modifications in some grape cultivars, especially for fruity-floral wines, MLF is often regarded as problematic and undesirable. Alternative methods for reducing the amounts of L-malic acid in wine will contribute to improving the production of quality wines in the future, especially in coolclimate regions. Most wine yeast strains of Saccharomyces are unable to effectively degrade L-malic acid, whereas the fission yeast Schizosaccharomyces pombe efficiently degrades high concentrations of L-malic acid by means of malo-ethanolic fermentation. However, strains of S. pombe are not suitable for vinification due to the production of undesirable off-flavours. Previously, the 5. pombe malate permease (mael) and malic enzyme (mae2) genes were  successfully expressed under the 3-phosphoglycerate kinase (PGK1) regulatory elements in 5. cerevisiae, resulting in a recombinant laboratory strain of S. cerevisiae with an efficient malo-ethanolic pathway. Stable integration of the S. pombe malo-ethanolic pathway genes has now been obtained through the construction of a unique integration strategy in a commercial wine yeast strain. Co-transformation of the linear integration cassette containing the mael and mae2 genes and PGK1 regulatory elements and a multi-copy plasmid containing the phleomycin-resistance marker into a commercial Saccharomyces cerevisiae strain resulted in the successful transformation and integration of the malo-ethanolic genes. The recombinant 5. cerevisiae strain was successfully cured of phleomycin-resistance plasmid DNA in order to obtain malo-ethanolic yeast containing only yeast-derived DNA. The integrated malo-ethanolic genes were stable in 5. cerevisiae and during synthetic and grape must fermentation, L-malic acid was completely fermented to ethanol without any negative effect on fermentation kinetics and wine quality

The winemaker’s bug: From ancient wisdom to opening new vistas with frontier yeast science

The past three decades have seen a global wine glut. So far, well-intended but wasteful and expensive market-intervention has failed to drag the wine industry out of a chronic annual oversupply of roughly 15%. Can yeast research succeed where these approaches have failed by providing a means of improving wine quality, thereby making wine more appealing to consumers? To molecular biologists Saccharomyces cerevisiae is as intriguing as it is tractable. A simple unicellular eukaryote, it is an ideal model organism, enabling scientists to shed new light on some of the biggest scientific challenges such as the biology of cancer and aging. It is amenable to almost any modification that modern biology can throw at a cell, making it an ideal host for genetic manipulation, whether by the application of traditional or modern genetic techniques. To the winemaker, this yeast is integral to crafting wonderful, complex wines from simple, sugar-rich grape juice. Thus any improvements that we can make to wine, yeast fermentation performance or the sensory properties it imparts to wine will benefit winemakers and consumers. With this in mind, the application of frontier technologies, particularly the burgeoning fields of systems and synthetic biology, have much to offer in their pursuit of “novel” yeast strains to produce high quality wine. This paper discusses the nexus between yeast research and winemaking. It also addresses how winemakers and scientists face up to the challenges of consumer perceptions and opinions regarding the intervention of science and technology; the greater this intervention, the stronger the criticism that wine is no longer “natural.” How can wine researchers respond to the growing number of wine commentators and consumers who feel that scientific endeavors favor wine quantity over quality and “technical sophistication, fermentation reliability and product consistency” over “artisanal variation”? This paper seeks to present yeast research in a new light and a new context, and it raises important questions about the direction of yeast research, its contribution to science and the future of winemaking

Surfboard Paddling Technique and Neuromechanical Control: A Narrative Review

Surfboard paddling is an essential activity when surfing. Research investigating surfboard paddling, especially as it pertains to neuromechanical control and techniques used, is limited. Previous research made use of swim ergometers to examine surfboard paddling demands. The validity of using swim ergometers in surfboard paddling research and training deserves further analysis. To establish ecologically valid findings, researchers have begun to use swim flumes and still-water paddling environments to investigate paddling efficiency and technique. This emerging body of research has reported that muscle activation patterns, intensities, and timings differ as surfers move through different paddle stroke phases. A deeper understanding of paddling\u27s neuromechanical control may help enhance the understanding of how to improve paddle performance and perhaps reduce injury risk. Therefore, the purpose of this review was to identify the gaps in the existing literature to help identify future research directions in relation to surfboard paddling techniques and neuromechanical control

Sistematies verwronge kommunikasie in Lukas 14:1-6: Die dialekties-kritiese teorie van Jürgen Habermas krities bespreek

Systematically distorted communication in Luke 14:1-6: A critical assessment of the dialectical-critical theory of Jürgen Habermas In this article the epistemology and essence of the practical interest of Jürgen Habermas’s dialectical-critical theory is discussed, focusing on his concept of systematically distorted communication. The article aims at describing the theory of communicative competence or universal pragmatics by means of an exegetical study of Luke 14:1-6. The appropriation of Habermas’s theory on Luke 14:1-6 is assessed from the perspective of some results of the recent social-scientific studies of the New Testament

Berry size variation of vitis vinifera l. Cv. Syrah : morphological dimensions, berry composition and wine quality

CITATION: Melo, M. S., et al. 2015. Berry size variation of vitis vinifera l. Cv. Syrah : morphological dimensions, berry composition and wine quality. South African Journal for Enology and Viticulture, 36(1):1-10, doi:10.21548/36-1-931.The original publication is available at http://www.journals.ac.za/index.php/sajevBerry size has always been a quality factor in wine production. In this study, Syrah grapes from a single vineyard were classified into different size groups according to diameter: small ( 14 mm). Smaller berries were present in the highest and larger berries in the lowest numbers. Size distributions were similar in both seasons (2010/2011 and 2011/2012). Berry physical characteristics (mass, volume and skin area) increased with size, showing the same tendency in both years. Positive correlations between berry mass, volume and skin area were found, whereas these variables were negatively related with berry number/kg grapes. Berry volume was negatively correlated with dry skin weight. Skin surface area/berry volume seems to be an indicator of the “dilution” effect associated with increasing size, as larger berries presented the lowest values. In 2012 the grapes were harvested at a higher soluble solid level than in the previous year; large-sized berries presented the lowest levels in both years. The whole-berry analysis of total anthocyanins showed a decrease in concentration and increase in content per berry, from smaller to larger berries. Small berries and the control (naturally occurring berry size mixture) showed a higher extractability of anthocyanins and phenolic compounds than the medium and large berries. Sensorially, wines from medium berries were more consistent over the two years, scoring higher than the rest. Berry sizes were related to wine style differences, and knowing the population of berry sizes in the vineyard close to harvest would offer a possibility to predict wine styles.http://www.journals.ac.za/index.php/sajev/article/view/931Publisher's versio

Metabolic engineering of malolactic wine yeast

Abstract Malolactic fermentation is essential for the deacidification of high acid grape must. We have constructed a genetically stable industrial strain of Saccharomyces cerevisiae by integrating a linear cassette containing the Schizosaccharomyces pombe malate permease gene (mae1) and the Oenococcus oeni malolactic gene (mleA) under control of the S. cerevisiae PGK1 promoter and terminator sequences into the URA3 locus of an industrial wine yeast. The malolactic yeast strain, ML01, fully decarboxylated 5.5 g/l of malate in Chardonnay grape must during the alcoholic fermentation. Analysis of the phenotype, genotype, transcriptome, and proteome revealed that the ML01 yeast is substantially equivalent to the parental industrial wine yeast. The ML01 yeast enjoys 'Generally Regarded As Safe' status from the FDA and is the first genetically enhanced yeast that has been commercialized. Its application will prevent the formation of noxious biogenic amines produced by lactic acid bacteria in wine.