RESUMO A mostras de um solo gley pouco húmico, antiga lagoa de vinhaça, e dois cambissolos, um fertirrigado com vinhaça e outro com aplicação de torta de filtro, cultivados com cana-de-açúcar, em ...Campos dos Goytacazes (RJ) , foram analisadas para teores totais de Cd, Co, Cr, Cu, Mn, Ni, Pb e Zn e comparadas com áreas controle em 1995. Os resultados mostraram que a vinhaça só trouxe aumento significativo para os teores totais de Zn. O Cambissolo com torta de filtro apresentou aumentos significativos para Cd, Co, Cr, Cu, Ni e Pb, sendo que na extração seqüencial, os resultados mostraram que a maior percentagem desses elementos encontrava-se na fração residual, de baixa biodisponibilidade.
In this work, the use of excitation-emission fluorescence matrices (EEMs) has been addressed to differentiate two kinds of cheeses with protected designations of origin (PDO), “Torta del Casar” and ...“Queso de la Serena”. The fluorescence signals were recorded directly on cheese samples during the ripening process, by using a fiber optic assembled to the fluorescence spectrometer, and the data were subjected to analysis by the multivariate algorithm parallel factor analysis (PARAFAC). PARAFAC analysis identified the presence of three fluorophores in both cheeses. The scores of the two first components, attributed to the presence of tryptophane, decreased as the ripening time increased. However, the third component, related to retinol (vitamin A), remains almost constant along the ripening period. EEMs of the samples of the two types of cheese were similar in the initial days of the maturation periods. However, when only the samples from day 36 onwards were considered, it was possible to differentiate them with high precision by PARAFAC in combination with linear discriminant analysis (LDA).
In addition, a model was built for the quantification of vitamin A and α-tocopherol (vitamin E), by using the EEMs combined with the multivariate unfolded partial least squares (UPLS) algorithm.
•Excitation-emission matrices were used to monitor the ripening process in cheeses.•The cheese fluorescence intensity decreased as the maturation time progressed.•Three fluorophores were identified by using parallel factor analysis algorithm.•Linear discriminant analysis allowed to discriminate between both types of cheeses.•U-PLS algorithm was apply in order to predict the level of vitamin A and E.
El objetivo de la presente investigación fue estudiar el comportamiento productivo de pollos de engorde que consumen torta de Sacha inchi (TSI) (Plukenetia volubilis) como sustituto parcial de la ...soya (Glycine max). Se utilizaron 240 pollos de engorde bebe, de unas horas de nacido, todos machos, de la línea Cobb 500 que fueron alojados según diseño experimental completamente aleatorizado en cuatro tratamientos: testigo (sin TSI y tres niveles (10-20-30%) de inclusión de la misma. Se emplearon 24 unidades experimentales y en cada una se alojaron 10 animales. Se elaboró alimento para las diferentes etapas de desarrollo (Inicial, crecimiento, acabado). El 10% de inclusión de TSI, fue el tratamiento que mostró una mayor ganancia de peso (GP) (P<0,05) con un promedio de 2.666 gramos, mientras que el tratamiento con el 30% de inclusión de TSI, logró el mayor índice de conversión (IC) (P<0,05) con promedio de 1,74. Se evidenció que la TSI puede ser alimento sustituto parcial de la soya para engorde de pollos broilers Cobb 500. Quedó demostrado además, a través del análisis financiero, que todos los tratamientos fueron rentables, sobresaliendo el tratamiento 10% de inclusión de TSI (P<0,05), como el más adecuado.
“Torta del Casar” cheese is a high-quality cheese made with raw whole sheep's milk with quite broad commercialisation in Europe. This cheese, like other similar ones made with raw milk, are very ...susceptible to contamination by Listeria monocytogenes. In this work, the effect of two selected protective cultures of Lacticaseibacillus casei 116 and Lactococcus garvieae 151 on the reduction of L. monocytogenes throughout the processing of the traditional “Torta del Casar” was evaluated. Moisture content (%) and water activity (aw) decreased during ripening up to values around 35–38% and 0.93–0.94, respectively. The addition of the selected LAB did not affect physicochemical parameters. Both inoculated LAB strains provoked a relevant reduction in L. monocytogenes counts during the ripening of “Torta del Casar” cheese (up to 5 log CFU/g). Thus, the utilization of any of both strains, Lc. casei 116 and Lco. garvieae 151, as a protective culture in “Torta del Casar” or other similar cheese made with raw milk, could be of great interest to ensure the EU microbiological criteria for this RTE product before the food has left the immediate control of the food business operator, who has produced it, and products placed on the market during their shelf-life.
•LAB did not modify physicochemical characteristics of cheese during ripening.•“Torta del Casar” ripening control and even inhibit growth of L. monocytogenes.•Lc.casei 116 and Lco. garvieae 151 did not greatly affect the cheese microbial population.•Lc. casei 116 and Lco. garviae 151 provoked a relevant reduction in L. monocytogenes counts.•Lc. casei 116 and Lco. garviae 151 are proposed as protective cultures to keep cheese quality.
The collection of samples and finds for archaeological surveys is traditionally based on the establishment of grids that allow the area under study to be discretized into generally square cells in ...order to allow a statistical assessment of the highest or lowest concentration of finds. Currently, such grids are implemented in a local coordinate system established by means of total stations or tape measures. We validated the capabilities of a low-cost GPS/GNSS Real Time Kinematic (RTK) receiver to build a grid during the intensive archaeological survey of the Piscina Torta site (Italy), in the framework of the Salt and Power project of the University of Groningen. We also tested not using a local grid but a cartographic grid (WGS84 UTM zone 33 N) and naming the single cells with the coordinates of one of its vertices. This approach is greatly facilitated by the recent availability of inexpensive RTK receivers with few centimetres accuracy, very small in size and weight and with hardware protected enough to be used in the field. This would facilitate the use and exchange of the data (e.g. about the materials collected in the cell) among the scientific community and can be thought of as a proposal for standardization.
El trabajo de investigación se realizó en la Unidad de Experimentación Pecuaria (UEPE) de la Universidad Estatal del Sur de Manabí (UNESUM) Cantón Jipijapa, Ecuador, donde el objetivo fue evaluar los ...parámetros productivos, índice de conversión, ganancia de peso, mortalidad y consumo de alimento. Dentro del método investigativo se aplicó un diseño experimental de bloques al azar con cuatro tratamientos (T) y seis repeticiones; se manejó un universo de 144 pollos de engorde de la línea Cobb, en cada repetición se alojaron seis pollos con un total de 36 pollos por T a evaluar. Se utilizó torta de Sacha Inchi (TSI) como sustituto parcial de la soya en diferentes niveles de inclusión (15; 25 y 35 %) y un testigo que no contenía TSI. Los resultados obtenidos mostraron que el T2 (15 % de TSI) fue el T con mayor promedio en base a ganancia de peso con un rendimiento de 627 gramos, también el T2 obtuvo mejor índice de conversión con 1,81 mostrando así que fue el más eficiente, teniendo en cuenta el testigo que obtuvo el porcentaje más bajo. El índice de mortalidad a los 42 días fue de 1,39 % y la prueba de significación Tukey al 5 % determinó que la mayor ganancia de peso al final de la investigación fue la del T2 (15 % de TSI), seguido del T3 (25 % TSI) y el T4 (35 % de TSI), quedando al final el T1 (Testigo), por lo que se demostró la eficiencia de la inclusión de TSI en la alimentación de PdE como sustituto parcial de la soya.
La Torta is a rhyolitic lava dome located in the El Tatio volcanic complex, Región de Antofagasta (northern Chile), to the west of the Cerros de Tocorpuri volcanoes. La Torta is considered to be an ...important part of the central zone of the Altiplano Puna Magma Body (APMB) based on chemical and petrological signatures that distinguish it from other highly silicic volcanic systems in the area (i.e., Chao dacite). The petrological and geochemical characteristics, along with parental composition and magma evolution, were determined by analyzing amphibole and plagioclase-hosted melt inclusions using electron microprobe (EMP) and laser ablation ICP-MS (LA-ICP-MS). Our results show that La Torta dome was formed from a rhyolitic Ca- and K-rich, calc-alkaline magma, with an average SiO2 content of 76.8 wt % and H2O content of about 5.4 wt %, which was emplaced in the upper continental crust between 3.9 and 7.6 km below the paleosurface. The parental source of La Torta dome was a highly hydrous mush of andesitic composition, with plagioclase + amphibole ± quartz ± pyroxene crystal assemblage.
Heating by an influx of magmas ascending from deeper sources to upper crustal depths (i.e., Altiplano-Puna Magma Body) caused the partial melting of amphibole and pyroxene in the source, evidenced by amphibole dissolution textures, enriching the melt in Cr, Ni, HFSE and HREE. As the system starts to cool and ascend, new amphibole crystallized from this mush, trapping the enriched residual melt as enriched melt inclusions in its cores, along with crystallization of biotite and plagioclase. We refer to this process as amphibole recycling. At the same time, the new melt drags the plagioclase and quartz inherited from the parental mush, forming the magma that emplaced at shallower levels in the crust to eventually erupt as La Torta.
•First geochemical data of La Torta lava dome through a melt inclusions study.•Amphibole recycling: Novel magma evolution trapping anomalous enriched MIs in the cores.•New insights about polybaric crystallization in rhyolitic lava domes.
This work aimed to establish the ultrasound parameters that can be useful to classify the defects in the soft cheese Torta del Casar during ripening. During ripening by ultrasound, 1 standard and 3 ...defective cheese batches (anomalous microbial population, inadequate pressing curd, and excessive pressing curd) were evaluated. Ultrasound parameters related to velocity, attenuation, and frequency were calculated and correlated with the physicochemical and rheological properties of the cheeses. Ultrasound data were considered variables in linear discriminant analysis to attempt cheese classification at different periods of the ripening process. Defective soft cheeses could be discriminated from standard ones with good accuracy, mainly at the final stages of ripening. The differentiation of cheese samples from 2 of the defective cheese batches (anomalous microbial population and inadequate pressing curd) from the standard was mainly attributed to different values of the attenuation-related parameters, whereas for samples from the other defective batch (excessive pressing curd), some parameters related to velocity and frequency were responsible for such discrimination.
The objective of this work was to study the growth and development of fortuitous flora and food pathogens in the traditional Spanish cheese “Torta del Casar”. Sixteen batches of “Torta del Casar” ...were manufactured from the same unpasteurized Merino ewe's milk, using Cynara cardunculus L. rennets, corresponding to 16 plants, one for each batch. The cheeses were classified based on their texture spreadability analysis data (TSA) into four clusters, from very creamy to not creamy cheeses.
Although there were no differences between the counts of different microbial groups in the different clusters of cheese, the microorganism isolated did differ between clusters, especially between the Group 1 cluster (less creamy cheese) and Group 4 (creamiest cheese), with the most notable isolates in the latter being a LAB Lactococcus lactis subsp. cremoris, and the enterobacteria Serratia proteamaculans and Enterococcus devriesei. Pathogen development was similar in all four groups of cheeses. Small differences were found for some pathogens (Listeria spp. and Salmonella spp.) which may have been due to interference with the different autochthonous microbiota. Indeed, the different autochthonous microbiota appears to influence the texture of the cheeses and the development of pathogens in them.
•We analyze the fortuitous microorganisms on the traditional creamy cheese.•Strains isolated in creamiest cheeses (Group 4) were different.•Lactococcus lactis subsp. cremoris, and Serratia proteamaculans and Enterococcus devriesei were found in Group 4.•This microbiota influences the texture of the cheeses and the pathogen development.
Se realizó un estudio experimental para determinar el efecto sobre la viabilidad de dos probióticos al ser incorporados a la harina de torta residual de sacha inchi como matriz alimentaria. Para ...ello, se extrajo el aceite de las semillas de sacha por prensado en frío y se obtuvo la torta residual. Luego se preparó la harina de torta residual y se determinó la humedad, las proteínas, las cenizas, las grasas, la fibra, los hidratos de carbono y el valor calórico tanto de la torta residual de sacha inchi como de la harina obtenida a partir de ella. Se establecieron cuatro fórmulas experimentales con los siguientes porcentajes F1(100% de harina), F2(93% de harina y 7% de S. boulardii), F3(93% de harina y 7% de L.rhamnosus) y F4(92,2% de harina + 3,6% de S.boulardii + 3,6% de L.rhamnosus). Por último, se determinó la viabilidad de los microorganismos probióticos Lactobacillus rhamnosus y Saccharomyces boulardii incorporados a la harina y se caracterizó fisicoquímica y microbiológicamente la fórmula con mejores resultados. Los resultados muestran que hay diferencias mínimas entre las medias de la concentración en UFC/g obtenida en el tratamiento con S. boulardii (F2) (Sig.=0,37), la media del tratamiento Control (F1), así como diferencias mínimas significativas entre la media del tratamiento con L. rhamnosus y S. boulardii (F4) y el tratamiento de control (F1) (Sig.=0.001), sin embargo, los tratamientos F2 y F4 no difieren significativamente de la media en UFC/g obtenida en cada uno de ellos (Sig.=0.165). Se concluye que la concentración celular del microorganismo de ensayo se ve afectada por la matriz alimentaria en la que se encuentra, considerando los tratamientos con S. boulardii (F2) y L. rhamnosus + S.boulardii (F4) como los tratamientos en los que la concentración celular de S.boulardii se mantuvo estable durante los 19 días de la prueba en comparación con el tratamiento con Lactobacillus rhamnosus (F3).
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