Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature.

Different concentrations of lauricidin (LU, containing 1% lactic acid) and lactic acid alone (LA) were evaluated for their effectiveness in reducing naturally occurring microflora of raw chicken breasts. Chicken breasts were dipped in 0 (control), 0.5, 1.0, 1.5, and 2.0% solutions of LU (w/v) or LA (v/v) for 10, 20, and 30 min and stored at 4°C for 14 d. Total Plate Counts (TPC) and populations of Pseudomonas spp. and Enterobacteriaceae were determined before and after dipping and after storing for 1, 3, 7, 10, and 14 d. Additionally, Hunter L, a, and b values and pH of the chicken breast were also determined. From the obtained results, TPC on chicken breast treated with LU was found to be decreased by 0.92 to 1.2 log CFU/g from a mean initial log 5.69 CFU/g, while those dipped in LA decreased by 0.53 to 2.36 log CFU/g. Pseudomonas population on chicken breast dipped in LU decreased by 0.79 to 1.77 log CFU/g from an initial 3.90 log CFU/g, while in LA treated it decreased by 0.39 to 1.82 log CFU/g. Enterobacteriaceae counts were also found to be reduced by 0.14 to 1.14 log CFU/g on chicken breast dipped in LU, while the reduction was from 0.59 to 2.18 log CFU/g in chicken breast dipped in LA. The major bacterial types isolated from LU treated chicken breast belonged to the Enterobacteriaceae group, which included: Enterobacter, E. coli and Citrobacter. Whereas, in the LA treated breast it belonged to: Pseudomonas, E. coli, and Kocuria rhizophila (formerly Micrococcus luteus). Dipping chicken breast in LU and LA caused a significant decrease (p ≤ 0.05) in their pH values. Also, treatment with LU and LA caused a slight darkening in color (decreased Hunter L value), increase in redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Based on the results obtained in the present study, Lactic acid and Lauricidin showed high potential to be used as a sanitizer in reducing the population of spoilage microorganisms naturally occurring on raw chicken, and can be explored commercially for extension of their shelf life

Unconventional electronic Raman spectra of borocarbide superconductors

Borocarbide superconductors, which are thought to be conventional BCS-type superconductors, are not so conventional in several electronic Raman properties. Anisotropic gap-like features and finite scattering strength below the gap were observed for the $R$Ni$_2$B$_2$C ($R$ = Lu, Y) systems in our previous study. The effects of Co-doping on the 2$\Delta$ gap-like features and the finite scattering strength below and above the gap are studied in $R$ = Lu (B = B$^{11}$) system. In superconducting states, Co-doping strongly suppresses the 2$\Delta$ peak in both B$_{2g}$ and B$_{1g}$ symmetries. Raman cross-section calculation which includes inelastic scattering shows a relatively good fit to the features above the 2$\Delta$ peak, while it does not fully account for the features below the peak.Comment: 2 pages, 1 figur

Surface Acoustic Solitons - Quantum Theoretical Approach

Zadanie pt. Digitalizacja i udostępnienie w Cyfrowym Repozytorium Uniwersytetu Łódzkiego kolekcji czasopism naukowych wydawanych przez Uniwersytet Łódzki nr 885/P-DUN/2014 zostało dofinansowane ze środków MNiSW w ramach działalności upowszechniającej naukę

The Calendar of the Library of Łódź University 1945–2014 (abbreviated)

Dynamika systematycznego wzrostu, nowoczesna przestrzeń intelektu, labirynt znaków, magia zaangażowanych w swoją pracę ludzi z pasją – to tylko kilka haseł, które przychodzą na myśl, kiedy chcemy przywołać nazwę Biblioteki Uniwersytetu Łódzkiego i 70 lat jej historii. Łódź przed dwoma wiekami powstawała z tradycji niejednorodnych, i podobnie powstawał – jako mozaika różnych treści intelektualnych – Uniwersytet Łódzki