Descending congruences of theta lifts on GSp4

We study the question of when a congruence between two theta lifts on descends to a congruence on modular forms on over a quadratic field. In order to accomplish that, we use the theory of the local theta correspondence between similitude orthogonal groups and the similitude symplectic group , together with a classification for the degeneration modulo a prime of conductors for the L-parameters of irreducible admissible representations of over a non-archimedean local field. We explain that this is unlikely to be used in conjunction with existing results on congruences for to deduce a theory of congruences over imaginary quadratic fields. On the other hand, we prove a result which does give some such congruence results by twisting

Contribution of Yeast in Wine Aroma and Flavour

Organoleptic characteristics of wine, especially, the spectrum that is defined as flavour and aroma, are the most important parameters for assessing the quality of wine. The origin of these characteristics comes for four main sources: grapes, vinification, maturation and ageing. The final concentrations of various odour-active components (OAC) are highly depended on the yeast during fermentation. The major OAC that are formed during fermentation are volatile substances like esters, higher alcohols and carbonyl compounds. Decoding the origin and contribution of these OAC, the modern winemaker can direct and manipulate the yeast during fermentation on his benefit. These compounds are originated from the secondary metabolism of the yeast, understanding the role of the key parameters during fermentation influencing the OAC formation like temperature, yeast assimilable nitrogen (YAN) and suspended solids is vital for the final organoleptic characteristics of wine

Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast and bacteria that will play a coordinated role for the quality of the produced wines. In recent times, the significance of this pool of microorganisms with a long list of studies of the microbial ecology of grape berries of different geographical origin, cultural practices, grape varieties and climatic conditions has been acknowledged. Similarly, the ongoing microbial evolution of must fermentations has been fully uncovered. All these ecology studies, along with detailed metabolic studies and sensorial characterisations of the produced wines, led to the suggestion of the microbial terroir. These new concepts are today leading worldwide research efforts to the production of unique wines, preserving their historical identity and verifying their quality and geographical origin. This chapter is a quick but thorough and up-to-date review of how autochthonous microbiota highlight the terroir in wines, a comparison of commercial and wild yeast strains and how this biodiversity has been explored. Moreover, technological, physiological and oenological selection criteria will be under consideration. At the end, the positive and negative aspects of wild vinifications, the technological problems of wild strains and some suggestions for the future in starter cultures will be presented

Molecular Diagnostic Tools for Nematodes

The phylum of Nematoda is a species‐rich taxonomic group in abundant numbers across a wide range of habitats, including plant and animal pathogens, as well as good environmental health indicators. Morphological observations are of low throughput and more importantly have problems with their discriminatory capacity, particularly at the species level. For these reasons, diagnostic tools are of paramount importance for all fields of human, animal and plant nematology as well as for environmental studies in water and soil. Accurate, fast and low‐cost methodologies are required in order to identify and quantify the population of nematodes in samples from various sources. Scientists in basic research as well as in routine application fields need to have tools for resolving these identification obstacles. Their decisions can be human‐, animal‐ or plant‐health related, while many times legally committing. As a result, applicable and accredited methods are required and should be readily available in a common routine lab or in the field of battle or at border control agencies. This chapter aims to inform with the most current information on the available tools for nematode diagnostics, their positives and negatives and hints about the trends in the field and suggestions for those who would like to pursue further this field of biotechnology as researchers or simple users

Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

The table olive is considered to be a traditional fermented vegetable in the Mediterranean countries and its production and consumption is recently spreading all around the world. The presence of yeasts is very important during olive fermentation due to their double role. On one hand, yeasts maintain desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with essential technological applications in this fermented vegetable. On the other hand, spoilage activity may be shown. However, recent studies have reported that yeasts coming from table olives would be a new source of potential probiotics. Indeed, many yeast species found in table olive processing, have been reported to demonstrate such properties. Thus, starter cultures technology will play significant role, not only in olive fermentation by controlling the safety and the quality of the final product, but also in consumer’s health

On congruences of modular forms over imaginary quadratic fields

In this thesis, we consider the method of Harris-Soudry-Taylor et al. of attaching 2-dimensional l-adic Galois representations to cuspidal automorphic representations for GL(2) over imaginary quadratic fields. In this process, one lifts an automorphic representation for GL(2) over an imaginary quadratic field to an automorphic representation for GSp(4) over the rationals; the latter automorphic representation has associated a 4-dimensional l-adic Galois representation, which turns out to be induced from a 2-dimensional representation of the absolute Galois group over the imaginary quadratic field. We aim in using this method to transfer level lowering results for GSp(4) over the rationals to level lowering results for GL(2) over an imaginary quadratic field. Firstly, we study in detail the conductors of irreducible admissible non-supercuspidal and non-generic supercuspidal representations of GSp(4) over a non-archimedean local field, and we obtain a result in the sense of Carayol and Livne on how the conductors degenerate modulo a prime number. In particular, when we have a corresponding mod l Galois representation and an l-adic lift of it, we list all the cases where the conductors differ. Having this in our machinery, together with an explicit local theta correspondence between irreducible admissible representations of GL(2,L) and irreducible admissible representations of GSp(4,F) (here L is either a degree 2 field extension over F, or L is isomorphic to FxF, with F a non-archimedean local field), we obtain a conditional result on level lowering for automorphic representations of GL(2) over an imaginary quadratic field of prime discriminant. The result is conditional in the sense that we assume a level lowering result for representations of GSp(4) over the rationals. Finally, we prove a level lowering result by twisting particular automorphic representations over imaginary quadratic fields by grossencharacters

Characterizing halloumi cheese's bacterial communities through metagenomic analysis

Halloumi is a semi hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the traditional method, had significantly richer bacterial diversity compared to Halloumi produced with the industrial method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers safety