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Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as acidifying agent and compared with the traditional vinegar-pickled samples. Samples were chemically characterized and subjected to sensory analyses using a trained panel and consumers. The different acidifying agents resulted in pickled cucumbers giving different olfactory and gustatory evaluations. No differences in appearance and texture were found. Despite showing chemical and sensory differences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects. A key feature of pickles prepared with verjuice is their lack of acetic acid potentially conferring them an additional value, suggesting that verjuice represents a viable alternative to vinegar for the production of pickles with distinctive sensorial properties.

Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products. Experimental approach. Twelve raw camel´s milk samples were used as a source of indigenous LAB, which were further characterised by examining 39 phenotypic traits with technological relevance. Results and conclusions. Thirty-five non-starter LAB (NSLAB) were isolated from 12 Algerian raw camel's milk samples and they were microbiologically, biochemically and genetically characterised. Some isolates showed proteolytic activity, acidifying capacity, the ability to use citrate, and to produce dextran and acetoin. Ethanol, acetaldehyde, methyl acetate, acetoin and acetic acid were the major volatile compounds detected. Cluster analysis performed using the unweighted group with arithmetic average (UPGMA) method, and based on the thirty-nine phenotypic characteristics investigated, reflected the microbial diversity that can be found in raw camel´s milk. Novelty and scientific contribution. The isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures. Cluster analysis based on the examined phenotypic characteristics proved to be a useful tool for the typification of isolates when no genetic information is available. These findings may be of use towards an industrialised production of camel's milk dairy products, This work was funded by the Spanish State Research Agency (AEI) and the European Regional Development Funds (FEDER) (AGL2016-78708-R, AEI/FEDER, UE), by the Plan for Science, Technology and Innovation of the Principality of Asturias 2018–2020, co-financed by FEDER (IDI/2018/000114, FICYT/FEDER, UE), and by the Spanish National Research Council (CSIC201870I091, CSIC).

WOS: 000280021200008 In this study, daily amount of biogas of different mixtures of cheese whey and dairy manure, rates of production of methane, removal efficiencies of chemical oxygen demand (COD), total solid (TS) matter and volatile solid (VS) matter from the mixtures were investigated at 25 and 34 degrees C. In the experimental studies, two different solid matter rates (8% and 10%) were studied. The hydraulic retention times (HRTs) were 5, 10 and 20 days. Removal efficiencies and amount of biogas produced in each HRT were determined. Maximum daily biogas production was obtained as 1.510 m(3) m(-3) d(-1) at HRT of 5 days in the mixture containing 8% total solid matters at 34 degrees C and the methane production rate was around 60 +/- 1% in all experiments. Maximum removal efficiencies for TS, VS and COD were found as 49.5%, 49.4% and 54%, respectively at HRT of 10 days in the mixture containing 8% total solid matters at 34 degrees C. (C) 2010 Elsevier Ltd. All rights reserved.

Artisan and traditional Italian cheeses produced in the Alps are manufactured using raw milk, and their fermentation is driven by adventitious microbiota. In many traditional cheeses Lactococcus lactis ss lactis is the most frequently isolated NSLAB species. In the present study, 64 strains of Lc. lactis ss lactis were isolated from dairy products from different Lombardy Alpine areas and identified phenotypically and genotypically, and evaluated for technologically relevant biochemical activities: growth conditions, acid production, redox, lipolytic and proteolytic activities. Phenotype identification was performed on carbohydrate fermentation profile galleries (Api 20 Strep (bioMérieux, France) and Biolog AN Microplate (Biolog, USA)). All the isolates were subjected to PCR amplification specific to Lc. lactis ss lactis to confirm the phenotype identification. Identification was performed by Api 20 Strep and Biolog AN and the results were in agreement in 61 of the considered 64 strains (Biolog AN identified 3 strains as Lc. raffinolactis). PCR with species-specific primers gave different results for 6 strains identified as Enterococci. The strains displayed wide heterogeneity in the biochemical characteristics: 23 strains were able to grow at 45°C, 6 did not grow at 15°C, 9 did not produce acid from maltose and 5 from ribose, while only 1 strain utilized melibiose. Only one isolate fermented raffinose and 20of the 64 produced acid from sucrose. Glucose, fructose and trehalose were fermented by all the isolates, and none utilised melezitose. The technological properties differed within the species, in particular Lc. lactis ss lactis strains isolated from curd showed lower acidifying and higher reducing activity than strains isolated from cheese. The results suggest that the peculiar sensory characteristics of these traditional cheeses are very closely related to the high biodiversity of the indigenous microflora

Objetivo: Evaluar el efecto acidificante de las bebidas gasificadas sobre la capacidad buffer de la saliva en pacientes con y sin aparatología ortodoncia fija de Lima (Perú) en el año 2017 Materiales y método: Se recogieron muestras de saliva de dos grupos de tres pacientes en un rango de edad de 20 a 30 años de ambos sexos con y sin aparatología ortodoncia fija. Estas muestras fueron sometidas a seis diferentes tipos de bebidas gasificadas normales y ligeras comercializadas en el Peru para evaluar la capacidad buffer de la saliva ante el efecto acidificante de las bebidas. Las mediciones fueron realizadas en un equipo pH-metro inicialmente a 5ml de cada bebida gasificada y luego ocho mediciones adicionales por cada 1ml de saliva agregada hasta llegar a una solución de 38% vol./vol. Resultados: La bebidas gasificadas tuvieron un pH inicial que iban en promedio desde 2.56 0.036 a 3.28 0.021.Los resultados en el grupo de pacientes sin aparatología arrojaron valores promedio de pH de 3.08 0.251 a 4.20 0.235, el grupo de pacientes con aparatología arrojaron valores promedio de pH de 3.08 0.248 a 3.74 0.378. Conclusión: Se observaron diferencias estadísticamente significativas entre los grupos de pacientes con y sin aparatología ortodoncia fija. Por lo tanto, es recomendable precisar medidas preventivas de salud oral para este tipo de pacientes Aim: To evaluate the acidic effect of soft drinks on the buffer capacity of saliva in patients with and without fixed orthodontic appliances in Lima (Peru) in 2017 Materials y method: Saliva samples were collected from two groups of three patients in a 20 to 30 year age range of both sexes with and without fixed orthodontic appliance. These samples were submitted to six different types of normal and light commercial drinks in Peru to evaluate the buffer capacity of the saliva before the acidifying effect of the drinks. The measurements were performed in a pH meter initially to 5ml of each gasified drink and then eight additional measurements per 1ml of saliva added until reaching a solution of 38% vol./vol. Results: The aerated beverages had an initial pH ranging from 2.56 0.036 to 3.28 0.021. The results in the group of patients without aparatology showed average values of pH of 3.08 0.251 to 4.20 0.235, the group of patients with aparatologia threw Mean values of pH from 3.08 0.248 to 3.74 0.378. Conclusion: Statistically significant differences were observed between groups of patients with and without fixed orthodontic appliances. Therefore, it is advisable to specify preventive oral health measures for this type of patients. Tesis