Detectability of simulated apical lesions on mandibular premolars and molars between radiographic intraoral and cone-beam computed tomography images: an ex vivo study.

Adequate endodontic diagnostic is essential when making a therapy decision. Radiographic imagining acquisition methods (IAMs) are fundamental apical lesions of endodontic (ALE) origin diagnose tool. Thus, the aim of this research was to compare the simulated apical lesions (SALs) diagnose potential of digital intraoral radiography (DIR) and cone-beam computed tomography (CBCT), if there is a relationship between the IAMs, SALs-depth and their correct diagnose likelihood in human mandibular specimens' datasets. 1024 SALs were prepared in cancellous and cortical bone with different penetration depths. The SALs-stages were radiographed with CBCT and DIR. The IAMs were randomly evaluated by 16 observers in two trials. Possible SAL findings were analyzed according to a five-point scale. The null hypothesis established that SALs detection accuracy does not differ between CBCT and DIR. Significantly differences (first 0.935 and second trial 0.960) were found for the CBCT area under the curve when compared with the DIR (first 0.859 and second trial 0.862) findings. SALs of smaller size were earlier detected by CBCT. In SALs without cortical involvement the probability of detection increased from 90 to 100%. The SALs-depth had the highest detectability influence on cancellous bone lesions and CBCT SALs detectability was 84.9% higher than with DIR images. The CBCT diagnose reproducibility was higher than the one of DIR (Kappa CBCT 75.7-81.4%; DIR 53.4-57.1%). Our results showed that CBCT has a higher SALs IAM diagnosing accuracy and that SALs detection accuracy incremented as the SALs-size increased

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentin

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.Fil: Kuchen, Benjamín. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan; ArgentinaFil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; Faculta de Ingeniaría; Instituto de Ingeniería Química; ArgentinaFil: Pera, Licia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Vallejo, Martha Dina. Universidad Nacional de San Juan; Argentin

Application of the Luedeking and Piret with delay time model in bioproductions with non-zero kinetic parameters

In this work, we were able to generalize the applicability of the Luedeking and Piret with delay time model previously proposed by our team. To demonstrate this, experimental data and kinetic parameters were collected from four different bioproduction. To these experimental data, the first order plus dead time (FOPDT) model was fitted for biomass production kinetics, while the Luedeking and Piret with delay time model was for different metabolites production kinetics. The use of the Luedeking and Piret with delay time model proves the delay that exists between the production time of microbial biomass and metabolites or products. The use of the FOPDT model allowed this delay to be determined in a simple and fast way. This model´s combination shows an increase in R2 in all cases, demonstrating the quality of the fit and the simplicity of the proposed method. The use of delay times for bioproduction with non-zero kinetic parameters has not been previously reported. Application of this model would improve the accuracy of scaling bioprocesses to enable industrial-scale production. This delay time is an essential property of the bio-process, and its determination is crucial for control and optimization.Fil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Gil, Rocío. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Fernández,. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Optimization of batch reactors: Application to the biocontrol of spoilage yeasts in wines

In the musts of wines there are spoilage yeasts that produce negative effects on the flavor. To try to eliminate it SO2 is used in wineries. However, this is toxic to human health and the World Health Organization (WHO) promotes an immediate reduction in its consumption. An alternative to the use of SO2 is the addition of killer yeast to eliminate or reduce the undesirable yeast. In previous works, was found that pH is a relevant variable in controlling the population of killer yeast and, for that reason, for the growth of undesirable yeast. It improves the fitness of the killer yeast and the inhibitor. In addition, it is a manipulable variable through the organic acids allowed in wines. Moreover, a new improvement to the mathematical model is proposed, incorporating the parametric variation with pH. Likewise, the new model was simulated using Matlab for the optimization by Monte Carlo method for the minimization of the spoilage yeasts population and the maximization of the growth of the killer. The optimum value for the objectives was pH 3.98. The results of the simulation were validated experimentally. The improved model is a need for the oenology industry, it allows the spoilage yeasts control.Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Garay, Sofía Alejandra. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Gil, Rocio Mariel. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentin

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations

Approximate optimal control applied to constrained continuos processes

Constrained continuous processes can be optimally controlled through dynamic programming techniques that solve it as a numeric sequence. These techniques are a powerful tool, regardless the nature of the system and its proposed performance index. This technique is a powerful tool, regardless the system’s nature and arbitrary performance index. However, some problems may arise in calculations as the problem dimensionality increases –a factor closely related to the desired accuracy for the numeric solution. An alternative is used here to solve the dimensionality problem, both to approach the performance index and the control law. The present work aims at outlining the approximate optimal control applied to infinite horizon continuous processes. A main contribution is to generate an application methodology that ensures the convergence of the algorithm. Upon obtaining the approximate control law, a comparative analysis of the controller performance demonstrates the potential of the proposed control scheme.Eje: Control y electrónicaRed de Universidades con Carreras en Informática (RedUNCI

Approximate optimal control applied to constrained continuos processes

Constrained continuous processes can be optimally controlled through dynamic programming techniques that solve it as a numeric sequence. These techniques are a powerful tool, regardless the nature of the system and its proposed performance index. This technique is a powerful tool, regardless the system’s nature and arbitrary performance index. However, some problems may arise in calculations as the problem dimensionality increases –a factor closely related to the desired accuracy for the numeric solution. An alternative is used here to solve the dimensionality problem, both to approach the performance index and the control law. The present work aims at outlining the approximate optimal control applied to infinite horizon continuous processes. A main contribution is to generate an application methodology that ensures the convergence of the algorithm. Upon obtaining the approximate control law, a comparative analysis of the controller performance demonstrates the potential of the proposed control scheme.Eje: Control y electrónicaRed de Universidades con Carreras en Informática (RedUNCI