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Not AvailableTwenty six female adult multiparous dromedary camels belonging to the herd of National Research Centre on Camel, Bikaner were taken for the present study before first mating at the onset of breeding season. Vaginal smears/samples were taken with sterile swabs using a swab holder of 30 cm length. The samples were taken before first mating during the initial period of breeding season. Samples were processed by standard procedures and isolated samples were identified by primary and secondary biochemical tests along with their growth characteristics. Antibiotic sensitivity test was applied by disc diffusion method. Out of 26 samples 4 samples (15.4 %) failed to show any growth despite of duplicate culture, 8 (30.8%) samples had only one isolate, 11 (42.3 %) samples had 2 isolates, 2 (7.7 %) samples had 3 isolates and only 1 (3.8 %) sample had 5 isolates. Out of these 41 isolates, E. coli, Staphylococcus spp., Pseudomonas spp., Bacillus spp., Micrococcus spp., Serratia spp., Klebsiella spp., Salmonella spp., Corynebacterium (Actinomyces), Pasturella spp., and Proteus spp. constituted 21.9, 14.6, 14.6, 9.8, 7.3, 7.3, 7.3, 4.9, 4.9, 4.9 and 2.4 per cent, respectively. Gram negative bacteria (63.4 %) were found in slightly higher percentage than Gram positive (36.6%). Low bacterial yield (No. of isolates/sample) reflects otherwise sterile genital tractNot Availabl

Use of guideline-recommended management in established coronary heart disease in the observational DYSIS II study

10.1016/j.ijcard.2018.06.008International Journal of Cardiology27021-2

Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.<br>Os vinhos a base de ameixa preparado com metabisulfito de potássio ou benzoato de sódio foram convertidos em vinhos espumantes pelo método "Champenoise" ou método de tanque, usando vinho carbonatado artificialmente como controle. Em ambos métodos a fermentação secundária do ethanol a baixa temperatura aclimatizou a levedura Saccharomyces cerevisiae UCD-595 utilizando 1.5% de açúcar e 0.2% de fosfato di-amônio de hidrogênio. Não foi verificado nenhum tipo de alteração físico-química ou sensorial em nenhum dos métodos utilizados para a produção do vinho espumante Foram verificadas alterações físico-químicas na fermentação secundária do vinho espumante quando comparado com o vinho carbonatado artificialmente, exceto acidez volátil, metanol, propanol e ethanol. Além do mais, estes vinhos contiveram concentrações inferiores de proteínas, minerais e álcool amílico que o vinho de base. Em geral, os vinhos espumantes produzidos por qualquer método de fermentação secundária apresentaram açúcar residual baixo, concentrações elevadas de álcool, macroelementos elevados e concentrações baixas de Fe e Cu nos vinhos carbonatados artificialmente. Uma visão geral das mudanças que ocorrem no vinho espumante em comparação ao vinho carbonatado artificialmente demonstrou que a maioria das mudanças ocorreu devido a fermentação secundária. A garrafa do vinho fermentado registrou pressão elevada, TSS e açúcares residuais reduzidos. O Vinho espumante produzido utilizando benzoato de sódio foi preferido em relação ao preparado com metabissulfito de potássio. Esses estudos demostraram o potencial do uso de frutas como ameixa na produção de vinho espumante

Letter to the Editor: Silage manuscripts in the Journal of Dairy Science

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