Modeling of lactic acid fermentation of leguminous plant juices

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation. © MAIK "Nauka/Interperiodica", 2006

Fermentation of high-protein plant biomass by introduction of lactic acid bacteria

Lactic acid bacteria displaying increased ability to produce lactic acid, medium proteolytic activity, and tolerance to osmotic stress were isolated under selective conditions from phyllosphere and rhizosphere of registered and raised cultivars of legumes. Lactic fermentation of poorly ensilable leguminous plants (red clover and Caucasian goat's rue) was performed by introduction of rifampin-resistant homofermenting representatives of the genus Lactobacillus (selected according to a set of technologically important characteristics). The results demonstrate that introduction of active local strains of lactobacteria, as well as the collection strain Lactobacillus plantarum BS933, enhances activation of ensiling and increases the quality of fodder, as assessed according to the standard criteria (a decrease in pH of the medium, the ratio of lactic acid to fatty acid homologues, and the composition of silage microflora). © 2005 MAIK "Nauka/Interperiodica"

Spin decoherence and off-resonance behavior of radiofrequency-driven spin rotations in storage rings

Radiofrequency-driven resonant spin rotators are routinely used as standard instruments in polarization experiments in particle and nuclear physics. Maintaining the continuous exact parametric spin-resonance condition of the equality of the spin rotator and the spin precession frequency during operation constitutes one of the challenges. We present a detailed analytic description of the impact of detuning the exact spin resonance on the vertical and the in-plane precessing components of the polarization. An important part of the formalism presented here is the consideration of experimentally relevant spin-decoherence effects. We discuss applications of the developed formalism to the interpretation of the experimental data on the novel pilot bunch approach to control the spin-resonance condition during the operation of the radiofrequency-driven Wien filter that is used as a spin rotator in the first direct deuteron electric dipole moment measurement at COSY. We emphasize the potential importance of the hitherto unexplored phase of the envelope of the horizontal polarization as an indicator of the stability of the radiofrequency-driven spin rotations in storage rings. The work presented here serves as a satellite publication to the work published concurrently on the proof of principle experiment about the so-called pilot bunch approach that was developed to provide co-magnetometry for the deuteron electric dipole moment experiment at COSY.Comment: 31 pages, 10 figures, 5 table

Pilot bunch and co-magnetometry of polarized particles stored in a ring

In polarization experiments at storage rings, one of the challenges is to maintain the spin-resonance condition of a radio-frequency spin rotator with the spin-precessions of the orbiting particles. Time-dependent variations of the magnetic fields of ring elements lead to unwanted variations of the spin precession frequency. We report here on a solution to this problem by shielding (or masking) one of the bunches stored in the ring from the high-frequency fields of the spin rotator, so that the masked pilot bunch acts as a co-magnetometer for the other signal bunch, tracking fluctuations in the ring on a time scale of about one second. While the new method was developed primarily for searches of electric dipole moments of charged particles, it may have far-reaching implications for future spin physics facilities, such as the EIC and NICA.Comment: 5 pages, 3 figures + references + supplemental material (6 pages, 2 figures, 6 tables + references

Modeling of lactic acid fermentation of leguminous plant juices

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation. © MAIK "Nauka/Interperiodica", 2006

Recent results of HESR original stochastic cooling tanks at COSY

The High Energy Storage Ring (HESR) of the FAIR project at GSI Darmstadt will be very important for different scientific programs due to the modularized start version of FAIR. Stochastic cooling together with barrier bucket operation will be the key component to fulfil the requirements of the different experiments. First pickup and first kicker of the HESR stochastic cooling system have been installed into the COSY accelerator at FZ Juelich. COSY is well suited to test the performance of the HESR stochastic cooling hardware at different energies and variable particle numbers. The novel dedicated HESR-structures were already success-fully tested at the Nuclotron in Dubna for longitudinal cooling and during a beam test in 2017 for transverse cooling at COSY. The results of the last stochastic cooling beam time will be presented as well as the first use of GaN based amplifiers in a stochastic cooling system. The HESR needs fast transmission-lines between PU and KI. Beside air-filled coax-lines, optical hollow fibre-lines are very attractive. First results with such a hollow fibre used for the transverse signal path will be presented

Modeling of lactic acid fermentation of leguminous plant juices

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation. © MAIK "Nauka/Interperiodica", 2006

Modeling of lactic acid fermentation of leguminous plant juices

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation. © MAIK "Nauka/Interperiodica", 2006

Fermentation of high-protein plant biomass by introduction of lactic acid bacteria

Lactic acid bacteria displaying increased ability to produce lactic acid, medium proteolytic activity, and tolerance to osmotic stress were isolated under selective conditions from phyllosphere and rhizosphere of registered and raised cultivars of legumes. Lactic fermentation of poorly ensilable leguminous plants (red clover and Caucasian goat's rue) was performed by introduction of rifampin-resistant homofermenting representatives of the genus Lactobacillus (selected according to a set of technologically important characteristics). The results demonstrate that introduction of active local strains of lactobacteria, as well as the collection strain Lactobacillus plantarum BS933, enhances activation of ensiling and increases the quality of fodder, as assessed according to the standard criteria (a decrease in pH of the medium, the ratio of lactic acid to fatty acid homologues, and the composition of silage microflora). © 2005 MAIK "Nauka/Interperiodica"