In recent years, climate change has strongly influenced viticulture, with a higher concentration of sugars in grapes, lower organic acids and, therefore, increases alcohol and pH. This work aimed to increase the total acidity Cava base wine different commercial strains: Saccharomyces cerevisiae (IO), hybrid S. x uvarum (VE) Lachancea thermotolerans (LA). Several laboratory industrial fermentati...

the objective of this study was to evaluate the effect of nacl application on yield and some growth parameters of tomato (lycopersicum esculentum cv. falkato). the study was carried out during september 2005 until may 2006 using soilless culture. the plants were fed with a complete nutrient solution, of electrical conductivity at levels of (a) 1.5 (control) (b) 3.5, (c) 5.5, (d) 6.5 dsm-1 repli...

The performance of an anaerobic baffled reactor (ABR) was evaluated in the treatment of cassava wastewater, a pollutant residue. An ABR divided in four equal volume compartments (total volume 4L) and operated at 35ºC was used in cassava wastewater treatment. Feed tank chemical oxygen demand (COD) was varied from 2000 to 7000 mg L(-1) and it was evaluated the most appropriated hydraulic retentio...

The meningococcus is not a "microaerophile." It grows equally well in atmospheres containing from 15 to 40 per cent oxygen. If small amounts of carbon dioxide affect the growth of the meningococcus on an artificial medium it is by changing the reaction of the medium, not by slightly reducing the oxygen tension of the surrounding air. The fallibility of titrating the total acidity of a medium is...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

In order to enhance the catalytic performance of SAPO-34 catalyst for the reaction of methanol to olefins (MTO), ultrasonic and microwave-assisted aging method were employed in static hydrothermal method to synthesize nano-sized SAPO-34. The effects of the application of this method on the chemical composition, morphology, surface area and total acidity of SAPO-34 were characterized by XRD, FE-...

The aim of this study was to determine the influence of two different Wickerhamomyces anomalus strains, CBS 1982 and CBS 5759, on the chemical composition and sensory characteristics of Gloster apple wines. They were inoculated into unpasteurized as well as pasteurized apple musts together with a S. cerevisiae strain as a mixed culture. Fermentation kinetics, basic enological parameters, antiox...

Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. 'Santa Rosa') were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2...

The aim of this paper was to optimize the level of fortification of omega-3 fatty acid into processed cheese spread. The fortification level of 5 to 15% with 5% interval with flaxseed oil, algal oil and fish oil emulsions were incorporated into processed cheese spreads.15% of fortification level was selected for flaxseed oil and algal oil and 10% was selected for fish oil emulsion based on sens...

The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days...