Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia

Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acid bacteria present in them needs to be characterized. Five fresh white cheeses made from raw cow's milk without commercial starter cultures were collected from households on the mountain Stara Planina, Serbia. According to phenotypical and molecular analysis, 262 isolated LAB were found to belong to Lactococcus, Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique bacterial composition of each cheese indicates that the preservation of household industry is the way to maintain production of distinct cheeses

Draft Genome Sequence of Streptococcus thermophilus C106, a Dairy Isolate from an Artisanal Cheese Produced in the Countryside of Ireland

Item does not contain fulltextThe lactic acid bacterium Streptococcus thermophilus is widely used for the fermentation of dairy products. Here, we present the draft genome sequence of S. thermophilus C106 isolated from an artisanal cheese produced in the countryside of Ireland

Measurement of the Bottom-Strange Meson Mixing Phase in the Full CDF Data Set

We report a measurement of the bottom-strange meson mixing phase \beta_s using the time evolution of B0_s -> J/\psi (->\mu+\mu-) \phi (-> K+ K-) decays in which the quark-flavor content of the bottom-strange meson is identified at production. This measurement uses the full data set of proton-antiproton collisions at sqrt(s)= 1.96 TeV collected by the Collider Detector experiment at the Fermilab Tevatron, corresponding to 9.6 fb-1 of integrated luminosity. We report confidence regions in the two-dimensional space of \beta_s and the B0_s decay-width difference \Delta\Gamma_s, and measure \beta_s in [-\pi/2, -1.51] U [-0.06, 0.30] U [1.26, \pi/2] at the 68% confidence level, in agreement with the standard model expectation. Assuming the standard model value of \beta_s, we also determine \Delta\Gamma_s = 0.068 +- 0.026 (stat) +- 0.009 (syst) ps-1 and the mean B0_s lifetime, \tau_s = 1.528 +- 0.019 (stat) +- 0.009 (syst) ps, which are consistent and competitive with determinations by other experiments.Comment: 8 pages, 2 figures, Phys. Rev. Lett 109, 171802 (2012

Geographical and temporal distribution of SARS-CoV-2 clades in the WHO European Region, January to June 2020

We show the distribution of SARS-CoV-2 genetic clades over time and between countries and outline potential genomic surveillance objectives. We applied three available genomic nomenclature systems for SARS-CoV-2 to all sequence data from the WHO European Region available during the COVID-19 pandemic until 10 July 2020. We highlight the importance of real-time sequencing and data dissemination in a pandemic situation. We provide a comparison of the nomenclatures and lay a foundation for future European genomic surveillance of SARS-CoV-2.Peer reviewe

The vibrational raman-spectra of purified solid films of c-60 and c-70

Contains fulltext : 99064.pdf (publisher's version ) (Open Access

Vibrational raman and infrared-spectra of chromatographically separated c60 and c70 fullerene clusters

Contains fulltext : 99053.pdf (publisher's version ) (Open Access

Livinggreen Labs: A report on the development of a co design-based engagement method

The publication in front of you presents the full results of the six Livinggreen Labs that have been organised during the course of the Livinggreen.eu project. The primary goal of these Labs was to develop and test a methodology to engage stakeholders, including end-users, in sustainable renovation of cultural heritage buildings. This was a part of the project as a whole, about which you will also read. A separate publication was made for each individual Livinggreen Lab. This overall publication pulls these results together, providing an overview of the methodology as was developed and tested with these labs. By considering the full results it is easier to recognise the flexibility that needs to be allowed when considering to use this ‘Livinggreen Lab’ method in the future. The five themes in the project were Energy, Water, Eco-Materials, Architectonic values and Climate Resilience. On all topics the project team from Delft University of Technology (DUT) worked together with another partner. These were respectively: City of Ludwigsburg (Germany), EcoHouse Antwerp (Belgium), National Trust (UK), City of Lille (France) and White Rose Foundation (The Netherlands). The diversity of themes and partners combined with the desire to develop a methodology that can be repeated was a formidable challenge, on which the DUT team has worked with a lot of energy. Each development, expected and less so, has contributed to our overall insights of the usability and relevance of the methodology “Livinggreen Labs”. Besides pulling the reports of each individual Lab together, we will share some of these insights with you in this document, and refer to deeper analyses in related papers that the team has produced.Design EngineeringIndustrial Design Engineerin

Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production

Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3–4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compound