COMPARACIÓN DE HUELLAS DE DNA EN HOJA Y FRUTO DE Capsicum spp.: INFERENCIA DE POLINIZACIÓN CRUZADA

The Capsicum genus comprehends five species that are mostly cultivated (C. annuum L., C. chinense Jacq., C. frutescens L., C. baccatum L. and C. pubescens). México occupies the second place in world production, with the C. annuum crop being of greater economic, cultural and social importance. DNA fingerprints in leaf and fruit of two varieties of C. annuum (Jalapeño and Serrano) and one variety of C. pubescens (Manzano) were compared with ISSR gene markers, in order to estimate the degree of crossing that took place in different environments in experimental plants. For each PCR primer, 32 to 44 amplicons were obtained, and in total 76 fragments of different molecular weights were considered to carry out the analyses. The PIC, MI and Rp values were 0.75, 0.70 and 18.8 for leaf, and de 0.67, 0.62 and 20 for fruit. With the Iso_1 primer the percentages of polymorphism obtained were 91.3 % for leaf and 87 % for fruit from the same plant. The ISSR markers allowed estimating the percentage of cross-pollination, thus comparing the genetic information of leaf and fruit structures in Capsicum spp., which can accelerate the plant improvement process, also permitting to differentiate the three pepper varieties, separate the cultivars and estimate the level of pollination that took place under experimental conditions.El género Capsicum comprende cinco especies mayormente cultivadas (C. annuum L., C. chinense Jacq., C. frutescens L., C. baccatum L. y C. pubescens). México ocupa el segundo lugar de producción mundial, en donde el cultivo de C. annuum es de mayor importancia económica, cultural y social. Se compararon huellas de DNA en hoja y fruto de dos variedades de C. annuum (Jalapeño y Serrano) y una variedad de C. pubescens (Manzano) con marcadores genómicos ISSR, para estimar el grado de entrecruzamiento ocurrido en diferentes ambientes en plantas experimentales. Se obtuvieron de 32 a 44 amplicones por iniciador para PCR y en total se consideraron 76 fragmentos de diferentes pesos moleculares para realizar los análisis. Los valores de PIC, MI y Rp fueron de 0.75, 0.70 y 18.8 para hoja, y de 0.67, 0.62 y 20 para fruto. Con el iniciador Iso_1 se obtuvieron porcentajes de polimorfismo de 91.3% para hoja y 87% en fruto de la misma planta. Los marcadores ISSR permitieron estimar el porcentaje de polinización cruzada, comparando la información genómica de estructuras de hoja y fruto en Capsicum spp., lo que puede acelerar el proceso de fitomejoramiento, permitiendo además, diferenciar a las tres variedades de chile, separar a los cultivares y estimar el nivel de polinización ocurrida en condiciones experimentales

CARACTERIZACIÓN E IDENTIFICACIÓN MOLECULAR DE BACTERIAS AISLADAS DE KEFIR

Kefir is a probiotic food composed mainly of lactic acid bacteria and yeasts; intake helps the proper function of the human intestine by increasing the beneficial flora. Depending on the geographic site, this product has distinctive organoleptic characteristics provided by the type of associated microorganisms and the quality of the milk used. Kefir has undergone industrialization, but to standardize the taste and quality, it is necessary to select the appropriate inoculum. Lactic acid bacteria isolated from artisanal kefir were identified and characterized molecularly. All the bacteria were rod shaped, Gram positive, catalase negative and with no sporulation; the bacteria also acidified the milk with different pH values. Thefermented milk showed viscous consistency, characteristic odor and most frequently it was gasified. Bacterial isolates were differentiated with RAPD and DAF-PCR, and classified into four groups. The sequences of the 16S gene identified them as Lactobacillus kefiri.El kefir es un alimento probiótico, compuesto principalmente de bacterias ácido-lácticas y levaduras. Su ingesta ayuda al buen funcionamiento del intestino humano por el incremento de la flora benéfica. Dependiendo del lugar, este producto presenta características organolépticas distintivas proporcionadas por el tipo de microorganismos asociados y la calidad de la leche utilizada. Actualmente existe interés en industrializarlo, pero es necesario seleccionar el inóculo adecuado para estandarizar su sabor y calidad. Con base en lo anterior, se caracterizaron e identificaron molecularmente bacterias ácido-lácticas aisladas de kefir artesanal. Todas las bacterias caracterizadas fueron de forma bacilar, Gram positivas, catalasa negativas, sin esporulación, y acidificaron la leche en valores de pH diferentes. La leche fermentada presentó consistencia viscosa, olor característico, y generalmente estaba gasificada. Todos los maislamientos fueron diferenciados con RAPDs, RAPD-CAFs, separados en cuatro grupos, y las secuencias del gen 16S los identificó como Lactobacillus kefiri

Photovoltaic module segmentation and thermal analysis tool from thermal images

The growing interest in the use of clean energy has led to the construction of increasingly large photovoltaic systems. Consequently, monitoring the proper functioning of these systems has become a highly relevant issue.In this paper, automatic detection, and analysis of photovoltaic modules are proposed. To perform the analysis, a module identification step, based on a digital image processing algorithm, is first carried out. This algorithm consists of image enhancement (contrast enhancement, noise reduction, etc.), followed by segmentation of the photovoltaic module. Subsequently, a statistical analysis based on the temperature values of the segmented module is performed.Besides, a graphical user interface has been designed as a potential tool that provides relevant information of the photovoltaic modules.Comment: 7 pages, 12 Figure

Genetic and Molecular Characterization of Temperate and Tropical Forage Maize Inbred Lines

Livestock feeding in the Central highland of Mexico is based on harvest, grazing and annual forage conservation, with forage maize being the most important silage crop (Alarcón, 1995). Even though forage maize is extensively bred in Europe, USA and Asia since the 1900’s, this started in Mexico only in the 1960’s, and little is known about genetic diversity in both agronomic and nutritive value traits. Our breeding program goals are to analyze combining ability of biomass and quality predictors and to study the genetic relationship of inbred lines between lowland tropical and temperate races from Mesa Central, by genetic and molecular approaches

Genetic and Molecular Characterization of Temperate and Tropical Forage Maize Inbred Lines

The livestock feeding in the Central highland of Mexico is based on harvest, grazing and annual forage conservation, being forage maize the most important silage crop (Alarcón, 1995). Even though forage maize is extensively bred in Europe, USA and Asia since 1900\u27s, this started in Mexico in the 1960\u27s, and little is known about the genetic diversity in both agronomic and nutritive value traits. Our breeding program goals are to analyze combining ability of biomass and quality predictors and to study the genetic relationship of inbred lines between lowland tropical and temperate races from Mesa Central, by genetic and molecular approaches

Methodology to obtain the security controls in multi-cloud applications

What controls should be used to ensure adequate security level during operation is a non-trivial subject in complex software systems and applications. The problem becomes even more challenging when the application uses multiple cloud services which security measures are beyond the control of the application provider. In this paper, a methodology that enables the identification of the best security controls for multicloud applications which components are deployed in heterogeneous cloud providers is presented. The methodology is based on application decomposition and modelling of threats over the components, followed by the analysis of the risks together with the capture of cloud business and security requirements. The methodology has been applied in the MUSA EU H2020 project use cases as the first step for building up the multi-cloud applications’ security-aware Service Level Agreements (SLA). The identified security controls will be included in the applications’ SLAs for their monitoring and fulfilment assurance at operation.European Commission's H202

Insights into the internal structures of nanogels using a versatile asymmetric-flow field-flow fractionation method

Poly(N-isopropylacrylamide) (pNIPAM) nanogels are a highly researched type of colloidal material. In this work, we establish a versatile asymmetric-flow field-flow fractionation (AF4) method that can provide high resolution particle sizing and also structural information on nanogel samples from 65–310 nm in hydrodynamic diameter and so different chemical compositions. To achieve this online multi-angle light scattering and dynamic light scattering detectors were used to provide measurement of the radius of gyration (Rg) and hydrodynamic radius (Rh) respectively. Two different eluents and a range of cross-flows were evaluated in order to provide effective fractionation and high recovery for the different nanogel samples. We found that using 0.1 M NaNO3 as the eluent and an initial cross-flow of 1 mL min−1 provided optimal separation conditions for all samples tested. Using this method, we analysed two types of samples, pNIPAM nanogels prepared by free radical dispersion polymerisation with increasing diameters and analysed poly(acrylic acid)-b-pNIPAM crosslinked nanogels prepared by reversible addition–fragmentation chain transfer dispersion polymerisation. We could determine that the differently sized free radical nanogels possessed differing internal structures; shape factors (Rg/Rh) ranged from 0.58–0.73 and revealed that the smallest nanogel had a homogeneous internal crosslinking density, while the larger nanogels had a more densely crosslinked core compared to the shell. The poly(acrylic acid)-b-pNIPAM crosslinked nanogels displayed clear core–shell structures due to all the crosslinking being contained in the core of the nanogel