How to measure the spreading width for decay of superdeformed nuclei

A new expression for the branching ratio for the decay via the E1 process in the normal-deformed band of superdeformed nuclei is given within a simple two-level model. Using this expression, the spreading or tunneling width Gamma^downarrow for superdeformed decay can be expressed entirely in terms of experimentally known quantities. We show how to determine the tunneling matrix element V from the measured value of Gamma^downarrow and a statistical model of the energy levels. The accuracy of the two-level approximation is verified by considering the effects of the other normal-deformed states.Comment: 4 pages, 4 figure

The Potential Of High-Resolution BAC-FISH In Banana Breeding

Abstract The genetic complexity in the genus Musa has been subject of study in many breeding programs worldwide. Parthenocarpy, female sterility, polyploidy in different cultivars and limited amount of genetic and genomic information make the production of new banana cultivars difficult and time consuming. In addition, it is known that part of the cultivars and related wild species in the genus contain numerous chromosomal rearrangements. In order to produce new cultivars more effectively breeders must better understand the genetic differences of the potential crossing parents for introgression hybridization, but extensive genetic information is lacking. As an alternative to achieve information on genetic collinearity we make use of modern chromosome map technology known as high-resolution fluorescent in situ hybridization (FISH). This article presents the technical aspects and applications of such a technology in Musa species. The technique deals with BAC clone positioning on pachytene chromosomes of Calcutta 4 (Musa acuminata ssp. burmanicoides, A genome group, section Eumusa) and M. velutina (section Rodochlamys). Pollen mother cells digestion with pectolytic enzymes and maceration with acetic acid were optimized for making cell spread preparations appropriate for FISH. As an example of this approach we chose BAC clones that contain markers to known resistance genes and hybridize them for establishing their relative positions on the two species. Technical challenges for adapting existing protocols to the banana cells are presented. We also discuss how this technique can be instrumental for validating collinearity between potential crossing parents and how the method can be helpful in future mapping initiatives, and how this method allows identification of chromosomal rearrangements between related Musa species and cultivar

Numerical experiments in 2D variational fracture

In the present work we present some results of numerical experiments obtained with a variationalmodel for quasi-static Griffith-type brittle fracture. Essentially the analysis is based on a recent formulation byFrancfort and Marigo the main difference being the fact that we rely on local rather than on globalminimization. Propagation of fracture is obtained by minimizing, in a step by step process, a form of energythat is the sum of bulk and interface terms. To solve the problem numerically we adopt discontinuous finiteelements based on variable meshes and search for the minima of the energy through descent methods. We use asort of mesh dependent relaxation of the interface energy to get out of small energy wells. The relaxationconsists in the adoption of a carefully tailored cohesive type interface energy, tending to the Griffith limit as themesh size tends to zero

Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti-Listeria activity, could provide an innovative approach to control L. monocytogenes; however, this application needs to be evaluated in vivo. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of L. monocytogenes in three different experimental trials. First, raw and UHT milk were inoculated with LAB strains alone, and LAB strains mixed with L. monocytogenes. Second, mini-cheeses containing LAB and/or L. monocytogenes were produced. Third, two traditional Sicilian cheeses inoculated with a multi-strain LAB mixture combined with L. monocytogenes were produced. The addition of BLIS produced by LAB to milk and in mini-cheese production was unable to inhibit the growth of L. monocytogenes. However, an anti-Listeria effect was observed in the Pecorino Siciliano cheeses, where, after 15 days of ripening, the cheeses with added LAB had fewer L. monocytogenes compared to the control cheeses with no added LAB, while in the Vastedda della valle del Bel\uecce cheeses, the multi-strain LAB mixture completely prevented the growth of L. monocytogenes

Characterisation of the microflora contaminating the wooden vats used for traditional sicilian cheese production

Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely Caciocavallo Palermitano and Vastedda della valle del Bel\uecce DOP, were investigated for the presence of spoilage and pathogenic microorganisms as well as for bacteria with inhibitory effect in vitro against pathogenic microorganisms. A wide biodiversity of protechnological lactic acid bacteria (LAB), in terms of species, was revealed. Several LAB inhibited the growth of Listeria monocytogenes ATCC 7644. The wooden vats analysed resulted safe for three main findings: absence of the main pathogenic species, presence of high levels of LAB, anti-Listeria activity of many LAB

Studio retrospettivo sulla qualit\ue0 igienico-sanitaria delle ricotte prodotte in Sicilia

La ricotta \ue8 un prodotto lattiero caseario estremamente diffuso nei paesi del Mediterraneo ottenuto per termocoagulazione acida del siero. Scopo del lavoro \ue8 stato valutare la qualit\ue0 igienico sanitaria delle ricotte siciliane mediante uno studio retrospettivo; sono stati analizzati i dati dei campioni conferiti all\u2019ZS della Sicilia per controllo ufficiale, autocontrollo o progetti di ricerca. Dal 2002 ad oggi sono state esaminate 1295 ricotte fresche, nella maggior parte dei campioni sono stati ricercati L. monocytogenes (1156), Salmonella sp. (998), Brucella sp. (721), Stafilococchi coagulasi positivi (639) e E. coli (598). Su un numero di campioni variabile fra 98 e 371 \ue8 stata eseguita la determinazione della CBT, la numerazione di B. cereus, Pseudomonas sp., spore di anaerobi, lieviti e muffe, enterococchi, flora lattica e determinazione del pH. Le analisi sono state effettuate con metodi normati o con metodi interni validati, alcuni batteri lattici isolati sono stati genotipizzati mediante analisi della sequenza del gene 16S rDNA. Nessun campione \ue8 risultato positivo a L. monocytogenes, Salmonella sp. e Brucella sp. Nel 16% dei campioni era presente B. cereus in concentrazioni fra 1 e 6 log ufc/g; nel 21% erano presenti Enterobacteriaceae (1-7 log), nel 13% E. coli (1-4 log) e nel 14% lieviti e muffe (1-3 log). Nel 2% dei campioni sono stati ritrovati Pseudomonas sp. (2 log) e Stafilococchi coagulasi positivi (1-5 log). I valori di CBT erano compresi fra 2 e 8 log ufc/g (valore medio 5.12\ub11.64), gli enterococchi (1-6 log, valore medio 3.62\ub11.24) e flora lattica fra 1 e 7 log ufc/g. Le ricotte presentavano valori medi di pH pari a 6,39. La maggior parte dei batteri lattici apparteneva alle specie Lactococcus lactis e Lactobacillus casei. I risultati ottenuti evidenziano una buona qualit\ue0 delle ricotte siciliane per l\u2019assenza dei patogeni; la presenza di microrganismi indicatori di igiene evidenzia la necessit\ue0 di migliorare le condizione igieniche di produzione considerato che la ricotta, per le sue caratteristiche chimico-fisiche, rappresenta un buon substrato per lo sviluppo di microrganismi (Fadda et al., 2012)

Occurrence and antimicrobial resistance of arcobacter spp. Recovered from aquatic environments

Arcobacter spp. are emerging waterborne and foodborne zoonotic pathogens responsible for gastroenteritis in humans. In this work, we evaluated the occurrence and the antimicrobial resistance profile of Arcobacter isolates recovered from different aquatic sources. Besides, we searched for Arcobacter spp. in seaweeds and the corresponding seawater samples. Bacteriological and molecular methods applied to 100 samples led to the isolation of 28 Arcobacter isolates from 27 samples. The highest prevalence was detected in rivers followed by artificial ponds, streams, well waters, and spring waters. Seaweeds contained a higher percentage of Arcobacter than the corresponding sea-water samples. The isolates were identified as Arcobacter butzleri (96.4%) and Arcobacter cryaerophilus (3.6%). All the isolates showed a multi-drug resistance profile, being resistant to at least three different classes of antibiotics. Molecular analysis of genetic determinants responsible for tetracycline resistance in nine randomly chosen isolates revealed the presence of tetO and/or tetW. This work confirms the occurrence and the continuous emergence of antibiotic-resistant Arcobacter strains in environmental samples; also, the presence of quinolone-resistant Arcobacter spp. in aquatic sources used for water supply and irrigation represents a potential risk for human health

Experimental investigation on the mechanical behavior of an innovative parabolic trough collector

In the present work an experimental program aimed at assessing the mechanical behavior of an innovative parabolic solar trough is presented. More specifically, a lightweight and low-cost collector making large use of adhesive joints, which can be easily assembled on-site, still performing at a high efficiency, was designed. Static and fatigue tests were performed on a full-scale prototype of the collector in the pre-production stage. The tests included differential torsion, concentrated and distributed bending, and distributed load (wind effect). During the tests, a network of strain gauges was placed in the most critical locations to measure the strain field, while laser sensors and cable transducers were placed in strategic positions to measure the displacements. The results demonstrate the strengths of the innovative parabolic trough collector and support the assessment of its structural integrity

Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software. Results: The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts. Conclusion: This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus