Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Lactobacilli have been used as adjunct cultures in the manufacture of different cheeses with the objective of accelerating ripening and/or improving cheese quality, but no studies have been conducted with strains from non-dairy origins. A miniature cheddar-type cheese model was used to screen ten dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains for their performances as adjuncts in cheese manufacture. All strains were able to grow and survive in the cheese environment and produced only minor, although statistically significant, changes in gross cheese composition. Adjuncts affected secondary proteolysis causing differences in the levels of free amino groups, total free amino acids and reversed-phase HPLC (RP-HPLC) profiles of pH 4.6-soluble extract. Three strains were selected on the basis of differences in proteolysis pattern and used in a pilot-plant production of cheddar cheese, which was ripened for 180 days. The results confirmed that use of L. plantarum adjuncts significantly affected secondary proteolysis as measured by free amino acid production with minor impact on gross composition and primary starter performance, but the impact on RP- HPLC profiles of pH 4.6-soluble extracts was not statistically significant. The use of a strain originally isolated from olive brine fermentation, L. plantarum P1.5, resulted in significantly improved preference scores over the control

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-) Streptococcus thermophilus adjunct; for each culture type, the pH at whey drainage was either low (pH 6.15) or high (pH 6.45). Sc. thermophilus affected the levels of residual lactose and galactose, and the volatile compound profile and sensory properties of the mature cheese (270 d) to an extent dependent on the drain pH and phenotype (Gal+ or Gal-). For all culture systems, reducing drain pH resulted in lower levels of moisture and lactic acid, a higher concentration of free amino acids, and higher firmness. The results indicate that Sc. thermophilus may be used to diversify the sensory properties of Cheddar cheese, for example from a fruity buttery odour and creamy flavour to a more acid taste, rancid odour, and a sweaty cheese flavour at high drain pH

Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)

The microbial, compositional and biochemical profiles of São Jorge cheese (PDO) obtained from three distinct cheese plants, throughout the ripening period were determined. Fully ripened cheeses (i.e. by 130 days) contained a total of 3.1 107 CFU g 1 mesophilic bacteria, and a decrease in moisture content, concomitantly with an increase in salt content, was observed throughout the same time frame. The pH decreased until 30 days of ripening; thereafter, a slight increase was reported, up to 5.6 by the end of ripening. Urea-PAGE results showed extensive primary proteolysis, of both b-casein and as1-casein degraded at essentially similar rates; plasmin and chymosin accordingly appear to be active in the cheese curd. RP-HPLC profiles of water-soluble fractions showed minor differences between 1 and 130 day old cheeses, whereas equivalent profiles of 7% (v/v) ethanol-soluble fractions contained several peaks, indicative of a heterogeneous mixture of products of proteolysis, that evolved with time

pulsar_spectra: A pulsar flux density catalogue and spectrum fitting repository

We present the pulsar_spectra software repository, an open-source pulsar flux density catalogue and automated spectral fitting software that finds the best spectral model and produces publication-quality plots. The Python-based software includes features that enable users in the astronomical community to add newly published spectral measurements to the catalogue as they become available. The spectral fitting software is an implementation of the method described in Jankowski et al. (2018) which uses robust statistical methods to decide on the best-fitting model for individual pulsar spectra. pulsar_spectra is motivated by the need for a centralised repository for pulsar flux density measurements to make published measurements more accessible to the astronomical community and provide a suite of tools for measuring spectra

Enhanced 'In-situ' catalysis via microwave selective heating: catalytic chain transfer polymerisation

An extremely facile, single stage, ‘in-situ’, Catalytic Chain Transfer Polymerisation (CCTP) process has been identified, where the optimal polymerisation process was shown to depend upon a combination of catalyst characteristics (i.e. solubility, sensitivity, activity) and the method of heating applied. In comparison to the current benchmark catalyst, the preparation of which is only about 40 % efficient, this represents a significant increase in waste prevention/atom efficiency and removes the need for organic solvent. It was also shown possible to significantly reduce the overall ‘in-situ’ reaction cycle time by adopting different processing strategies in order to minimise energy use. The application of microwave heating was demonstrated to overcome system diffusion/dilution issues and result in rapid, ‘in-situ’ catalyst formation. This allowed processing times to be minimised by enabling a critical concentration of the species susceptible to microwave selective heating to dominate the heat and mass transfer involved

6′-Amino-3′-methyl-2-oxo-1′-phenyl-1′,3a′,4′,7a′-tetra­hydrospiro­[1H-indole-3(2H),4′-pyrano[2,3-d]pyrazole]-5′-carbonitrile

In the crystal structure of the title compound, C21H15N5O2, the planar indolone unit and the pyran ring are almost perpendicular to each other [dihedral angle = 89.41 (2)°], and the pyrazole and phenyl rings are oriented at an angle of 25.74 (1)°. The mol­ecular packing is stabilized by inter- and intra­molecular C—H⋯O, N—H⋯O and C—H⋯π hydrogen bonds

Direct replacement of oral sodium benzoate with glycerol phenylbutyrate in children with urea cycle disorders

Long-term management of urea cycle disorders (UCDs) often involves unlicensed oral sodium benzoate (NaBz) which has a high volume and unpleasant taste. A more palatable treatment is licenced and available (glycerol phenylbutyrate [GPB], Ravicti) but guidance on how to transition patients from NaBz is lacking. A retrospective analysis of clinical and biochemical data was performed for eight children who transitioned from treatment with a single ammonia scavenger, NaBz, to GPB at a single metabolic centre; UCDs included arginosuccinic aciduria (ASA) (n = 5), citrullinaemia type 1 (n = 2) and carbamoyl phosphate synthetase I deficiency (CPS1) (n = 1). Patients transitioned either by gradual transition over 1–2 weeks (n = 3) or direct replacement of NaBz with GPB (n = 5). Median initial dose of GPB was 8.5 mL/m2/day based on published product information; doses were revisited subsequently in clinic and titrated individually (range 4.5–11 mL/m2/day). Pre-transition and post-transition mean ammonia levels were 37 μmol/L (SD 28 μmol/L) and 29 μmol/L (SD 22 μmol/L), respectively (p = 0.09), and mean glutamine levels were 664 μmol/L (SD 225 μmol/L) and 598 μmol/L (SD 185 μmol/L), respectively (p = 0.24). There were no reductions in levels of branched chain amino acids. No related adverse drug reactions were reported. Patients preferred GPB because of its lower volume and greater palatability. Direct replacement of NaBz with GPB maintained metabolic control and was simple for the health service and patients to manage. A more cautious approach with additional monitoring would be warranted in brittle patients and patients whose ammonia levels are difficult to control