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The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured "Salame Napoli". The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product. [ABSTRACT FROM AUTHOR]

The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

ABSTRACT This study aimed to evaluate the effect of isolated or combined citric and benzoic acids added to the diets of broiler chickens on performance, allometry of the digestive system organs, intestinal pH and quantity of microorganisms in the jejunum. A total of 840 male Cobb broiler chicks were utilized, distributed in a complete random design in 2 × 2 factorial scheme, supplemented or not with citric acid, and sodium benzoate, with seven replications. At 14 days old, 1mL of a solution containing 1 × 105 sporulated oocysts of Eimeria acervulina per bird was inoculated orally. There was no effect of the acids on the broiler’s performance in the 1 to 21-day period. In the total period (1 to 42 days), the broilers fed with a blend of citric and benzoic acid presented greater feed intake, without increment in weight gain. The data of allometry of the digestive system organs and the jejunal pH values were not influenced by the treatments. The citric acid increased the bacterial quantity of gram-positive coccus and total anaerobes in the jejunum. Under the conditions of the present study, we conclude that the citric and benzoic acids, isolated or combined, do not benefit the nutrition of broilers challenged with E. acervulina.

Highlights • Verjuice was used as acidifying ingredient for pickling in industrial conditions. • Pickles in verjuice were appreciated as the standard commercial product in vinegar. • Verjuice concentration affected pickles' taste and aroma, not appearance and texture. • Pickles in verjuice showed less issues for reformulation than those in vinegar. • Verjuice is a viable alternative to vinegar for pickled cucumbers. Abstract 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. [ABSTRACT FROM AUTHOR]

The article presents abstracts related to chemical engineering of oil and gas including a study on element sulfur corrosion by hydrogenation jet fuel, reducing sulfur oxide emissions of the tail gas from sulfur recovery unit, and synthesis and characterization of molecular sieve hollow spheres.

This paper introduces the dehydration and regeneration process of TEG in PY30-1DPP (drilling production platform). Acidification of TEG occurred after a period of operation, which not only influenced the efficiency of dehydration, but also led to an increase of the moisture content in the external transported dry gas. Chromatography is used to analyze the components of the lean and rich TEG. Causes and proposal measures are proposed, and good effects are achieved. The solving of the acidifying TEG reduces the TEG loss, ensures TEG process running smoothly, and provides guidance for similar projects. [ABSTRACT FROM AUTHOR]

Abstract: The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12days at 15°C/65–85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential. [ABSTRACT FROM AUTHOR]

Abstract: 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 °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 m3 m−3 d−1 at HRT of 5 days in the mixture containing 8% total solid matters at 34 °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 °C. [Copyright &y& Elsevier]

Abstract: Different materials for covering liquid manure storage facilities to reduce gaseous emissions were investigated on 65l laboratory scale: perlite (Pegülit™), lightweight expanded clay aggregate (Leca™) and chopped straw – both individually and combined with lactic acid or saccharose, respectively. Methane is the predominant greenhouse gas emitted from liquid manure storage facilities. Common cover materials aim at the reduction of odour and ammonia emissions. But using them can increase greenhouse gas emissions. Especially straw can increase methane emissions. Lowering the pH of the slurry can reduce methane emissions. Covering and acidification were only effective in reducing methane emissions, when the pH was reduced below 6.0. [Copyright &y& Elsevier]

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 examining39 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., Competing Interests: CONFLICT OF INTEREST The authors report no conflict of interest. The authors alone are responsible for the content and writing of the article.