Commercial Culture Research Articles

Production of a potential multistrain probiotic in co-culture conditions using agro-industrial by-products-based medium for fish nutrition

BackgroundProbiotics are viable microorganisms that when administered in adequate amounts confer health benefits to the host. In fish, probiotic administration has improved growth, and immunological parameters. For this reason, it is necessary production of probiotic bacteria, however, commercial culture mediums used for probiotic growth are expensive, so the design of a “low” cost culture medium is necessary. Therefore, this research aimed to produce a potential multistrain probiotic preparation composed of L. lactis A12 and Priestia species isolated from Nile tilapia (Oreochromis niloticus) gut using an agro-industrial by-products-based culture medium.ResultsA Box-Behnken design with three factors (whey, molasses, and yeast extract concentration) was used. As the main results, a high concentration of three components enhanced the viability of L. lactis A12, however, viable cell counts of Priestia species were achieved at low molasses concentrations. The Optimal conditions were 1.00% w/v whey, 0.50% w/v molasses, and 1.50% w/v yeast extract. L. lactis A12 and Priestia species viable counts were 9.43 and 6.89 Log10 CFU/mL, respectively. L. lactis A12 concentration was higher (p < 0.05) in the proposed medium compared to commercial broth.ConclusionsIt was possible to produce L.lactis A12 and Priestia species in co-culture conditions. Whey and molasses were suitable components to produce the multistrain preparation. The cost of the proposed culture medium was 77.54% cheaper than the commercial medium. The proposed culture medium could be an alternative to commercial mediums for the production of this multistrain probiotic.

Nutritional Quality of Amofer (Ammonia Fermentation) Corn Straw Using EM4 and M21 Decomposer

This study aimed to identify the best starter levels of commercial cultures and incubation time on crude protein (CP), crude fiber (CF), extract ether (EE), and nitrogen-free extract (NFE) of amofer corn straw. This research used a completely randomized design with ten treatments and four replications. The treatments were the additions of EM4 (EM) and M21 decomposer (MD) at different levels (control/without amofer; 0.04 % EM; 0.06 % EM; 0.04 % MD; and 0.06 % MD) and incubation times (4 weeks and 2 weeks). The obtained data were analyzed by analysis of variance (ANOVA), then continued with the Duncan Multiple Range Test (DMRT). The result showed that the use of commercial starters with different fermentation times could increase the CP and NFE levels while reducing the EE and CF of amofer corn straw. The most effective treatment was the addition of 0,04 % EM and 2 weeks incubation which contained CP of 5.9415 %, CF of 37.8545 %, EE of 4.5183 %, and NFE of 32.4245 %.

The influence of corporate social responsibility on consumer behavior

Currently, corporate social responsibility (CSR) has emerged as a critical factor in the realm of business. Consumers have given more attention to environmental issues and social responsibility, and they are checking businesses that do not duly consider their impacts. These sweats relate to companies taking redundant trouble to ameliorate their effect on society while also understanding and heading to fiscal objects at the same time. Due to heavily expanding social media and added transparency, consumers are more and more able to see what a company is doing to commit to social responsibility hastily than ever before. Thus, it is incredibly important that businesses hold themselves responsible for the responsibility enterprise that they annunciate. Identity and upholding norms of a positive ethical commercial culture have become more significant than ever. Also, CSR has a significant impact on consumer behavior. It refers to the conduct of consumers and their opinions about whether to buy products from a company that is socially responsible or not. Numerous studies have shown that consumers are more likely to support businesses that share in social responsibility enterprises, even if it means paying advanced prices for their goods or services. Consumers are willing to immolate some benefits for the lesser good of society and the terrain. This shift in consumer behavior has forced companies to review their practices and strategies, as a strong CSR program can be an important tool for attracting guests and establishing brand fidelity. In today's impregnated request, consumers are no longer just looking for quality products or services; they are also seeking out businesses that align with their values and beliefs. This means that companies with a strong CSR program are more likely to gain a competitive advantage over their challengers. According to a recent check, 66 percent of consumers are willing to pay for products from socially responsible companies. This not only increases the demand for these products but also allows companies to charge ultra-expensive prices, leading to advanced gains. Also, having a positive public image through CSR can lead to increased client trust and fidelity. Consumers are more likely to support a company that is transparent about its conduct and openly takes responsibility for any negative impacts it may have on society or the environment. This, in turn, leads to repeat business and word-of-mouth marketing from satisfied guests. · Impact of CSR on Brand Image

1980년대 일본 시티팝의 특성 고찰

This research examines the characteristics of Japanese City pop music from the 1980s, which encapsulates the urban sensibility of the era. In essence, it aims to elucidate the significance and implications of 1980s City pop as a popular music genre. The 1970s, which is closely associated with the emergence of City pop, marked a turning point from counterculture to commercial culture, representing a period where the existing musical identity evolved into a new form of music. This transformation can be observed in the music of ‘Happy end’, which captured the fading image of old Tokyo due to Japan's economic development, and it further evolved into Japanese AOR, New music, and eventually City pop. Notably, 1980s City pop can be seen as music that is rooted in the sensibilities of the city and reflects the image of Tokyo during the economic bubble era. This study holds significant importance in examining the birth of City pop influenced by western urbanization in 1980s Japan and its distinctive characteristics as popular music.

The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt

Plant-based yoghurt is on the rise, addressing both sustainability and innovation in food production. The macro-molecular changes driven by bacterial strains during fermentation of plant-based yoghurt leading to diverse nutritional functionality, however, is overlooked. Here, the lupin-oat milk yoghurt was developed using three distinctive commercial starter cultures composed of Lactobacillus delbrueckii sub bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus for yoghurt 1 (Y1), Lactobacillus delbrueckii sub bulgaricus, Streptococcus thermophilus and Lactobacillus paracasei for yoghurt 2 (Y2), Lactobacillus plantarum and Bifidobacterium sps for yoghurt 3 (Y3). The post-acidification, proteolytic activity, amino acid composition, cell viability, peptide profile and angiotensin-converting enzyme (ACE) inhibitory activity were investigated during seven days of refrigeration at 4 °C. Gel electrophoresis and size exclusion chromatography (SEC) of yoghurts, showed substantial degradation of proteins into low molecular weight protein fractions (45, 55 and 75 kDa) which are complemented by an increase in small polypeptides with a molecular weight of <20 kDa. The bacteria did not fully utilize the released peptides, leading to significant accumulations in the medium. This observation indicates the potential presence of bioactive compounds with beneficial effects. The SEC peak fraction containing a smaller peptide size ranging from 0.059 to 0.87 kDa showed better ACE inhibitory activity. A comprehensive analysis of peptide profiling of the yoghurts was done using Nano UPLC-MS/MS which showed co-cultures promoted the formation of peptides. After undergoing bacterial fermentation, the number and types of peptides followed the Y3>Y1>Y2 sequence. This study emphasizes the potential of lupin-oat yoghurts peptides as a functional component.

Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health–promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low–cost source of natural antioxidants which have applications in many industries.

Species Selection for Profitable Commercial Fish Culture Through Biofloc Technology

Biofloc technology is a recent concept in Bangladesh, it has numerous advantages for enhancing aquaculture production in several countries, thereby contributing to achieve sustainable development goals. To identify the most suitable fish species for profitable commercial fish culture through Biofloc, a 100-day experiment was conducted at Pran Fisheries Project in Razapur Village, situated in Sreemangal Upazilla of Moulvibazar district, commencing in March 2021. The experiment comprised three treatments: Oreochromis niloticus, Anabus testudineus, and Labeo rohita with two replicates for each treatment. Water quality parameters were meticulously monitored to ensure optimal conditions. All treatments were conducted at a temperature of 26°C, with pH levels of 7.6-7.8, dissolved oxygen concentrations of 5-6 ppm. During the study, O. niloticus exhibited the highest body weight (66.23 ± 0.94) compared to A. testudineus (50.82 ± 0.94) and L. rohita (53.92 ± 0.17). Furthermore, L. rohita displayed a higher average daily weight gain (1.8 ± 0.003) and specific growth rate (3.29 ± 0.29). The best feed conversion ratio (FCR) was observed both for O. niloticus (0.98 ± 0.33) and A. testudineus (0.98 ± 0.03). In terms of survival rate, O. niloticus outperformed the other species, with a rate of 98%. However, O. niloticus demonstrated better aquaculture performance compared to the other species using biofloc technology. This research provides valuable insights in effective cultural techniques that can enhance fish production through biofloc technology, contributing to economic growth in aquaculture sector and national development. J. Bio-Sci. 31(1): 71-85, 2023

The potential of modified karst water as a substitute for microalgae culture media

Karst water concocted culture medium which contains high concentration of complex minerals was presumed to support production of microalgae, such as Spirulina sp. (Arthrospira sp.), Chlorella sp., and Nannochloropsis sp. This study aims to evaluate the potential of enriched karst water medium to grow Spirulina sp., Chlorella sp., and Nannochloropsis sp. There were two batches of culture with different treatments of nutrient supplementary; the first was for Spirulina sp. and the second was for Chlorella sp. and Nannochloropsis sp. The results showed that all treatments were suitable for Spirulina sp. with different growth rates. The medium with 20:1 N/P ratio showed the best productivity for Chlorella sp., and 10:1 N/P ratio for Nannochloropsis sp. The pure karst water and all level as the nutrient modified karst water media showed a relatively similar growth rate of Spirulina sp. Furthermore, in the best medium for Chlorella sp. and Nannochloropsis sp. gave increasing density until the end of observation, instead of a death phase of commercial addition batch culture. Generally, modified karst water has the potential to be used as the microalgae growing medium.

COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in all cases. The viable bacteria count of fermented samples with thermophilic starters was 8.23 log CFU∙mL-1 for cow milk and 9.12 log CFU∙mL-1 for yak milk. During cold storage (72 h), the CFU in yak milk remained higher (98.48% – 101.22%) during the storage period than that of cow milk (90.33% – 95.06%). The sensorial property scores of yak milk fermented with mixed starters were the highest, followed by those of milk fermented with mesophilic and thermophilic starter cultures. The obtained parameters show that mesophilic and mixed cultures are advantageous in terms of sensorial and probiotic properties, and thermophilic culture - in terms of gel strength. All this information is useful for the development of new dairy products.

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the nutritional and economic aspects. In this work, we studied the effect of fermented millet–milk beverages (FMBs) using pearl millet grains and three different dairy by-products (sweet whey, sweet buttermilk, and skimmed milk). A control treatment prepared with water was also manufactured for comparison. Samples were continuously prepared and fermented using a commercial yogurt starter culture (YC-381) containing L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and a pure strain of L. paracasei subsp. Paracasei. Four FMBs (water based: WB-FMB, whey based: WHB-FMB, buttermilk based: BMB-FMB, and skimmed milk based: SMB-FMB) were analyzed during cold storage at 4 °C for up to 15 days for chemical, microbiological properties, minerals content, antioxidant properties, glycemic index, and glycemic load on days 1, 8, and 15. The sensory characteristics of the FMBs were also evaluated during cold storage (4 °C/15 days). In general, the progression of acidity was slower in SMB-FMB and WHB-FMB samples during fermentation compared to in the BMB-FMB sample. The longest fermentation time was for the SMB-FBM sample (3 h), while the shortest was for the BMB-FMB sample (1.5 h). Reflecting the good manufacturing practices, all samples were free of coliform, mold, and yeast. No bacterial growth was detected in the WB-FMB sample at days 8 and 15 of storage, while the growth of Lactobacillus spp. and S. thermophilus was significantly higher (9.97 ± 0.01 and 9.48 ± 0.06, respectively) in the BMB-FMB sample compared to in the other three FMBs. The FMBs produced using dairy by-products had more antioxidant properties. All samples were better perceived during sensory evaluation by panelists than the water-based sample, except for the BMB-FMB sample, in which a bitter taste appeared. In the BMB-FMB sample, the proteolytic degree was significantly higher (4.8 ± 0.09) after 3 h of fermentation by about 460% than in the fresh sample. All samples had a low glycemic index and glycemic load. In addition, acidity progression was slower in SMB-FMB and WHB-FMB samples during fermentation and storage compared to the WB-FMB sample. Therefore, it could be recommended that it is more beneficial to prepare fermented millet–milk beverages using dairy by-products and suitable starter cultures under optimal fermentation conditions instead of using water to maximize the nutritional and economic aspects.

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese.

The composition and physicochemical characteristics of short-aged Pecorino Sardo PDO (Protected Designation of Origin) cheese makes it permissive to Listeria monocytogenes growth. The PDO product specification stipulates that this cheese is produced with whole sheep's milk inoculated with cultures from the area of origin. Therefore, the use of bioprotective cultures for the inhibition of pathogens in PDO cheeses is allowed only if autochthonous microorganisms are used. Furthermore, bioprotective cultures are generally used on the cheese surface to prevent the outgrowth of L. monocytogenes, the application of which can be time-consuming and require specialist technical knowledge. In this study, we examine the direct addition of bioprotective cultures to the cheese vat and compare the activity of a commercial bioprotective culture (Lactiplantibacillus plantarum) and an autochthonous lactic acid bacterium with bioprotective properties (Lactobacillus delbruekii sups. sunkii), for the inhibition of L. monocytogenes in Pecorino Sardo PDO cheese. Three types of Pecorino Sardo PDO cheese were made with bioprotective cultures added directly to the cheese milk along with the starter inoculum: PSA, with the commercial bioprotective culture; PSB, with the autochthonous bioprotective culture; and a CTRL cheese with no bioprotective culture. A challenge test was performed on each of these cheeses by artificially contaminating the cheese surface with L. monocytogenes (2 Log10 CFU/g). Three batches of each cheese type were analyzed to enumerate mesophilic and thermophilic lactic acid bacteria and to investigate the growth potential of L. monocytogenes during manufacturing, at the end of ripening, at the end of shelf-life, and after 180 days from cheese production. Both bioprotective cultures tested in this study showed inhibitory action against the pathogen with 0.3-1.8 Log10 CFU/g (colony-forming unit per gram) reduction levels. The autochthonous organism, L. sunkii, was as effective as the commercially supplied culture, and the addition of the bioprotective cultures to the cheese-making procedure offered protection against L. monocytogenes. The direct addition of bioprotective cultures to the making procedure of Pecorino Sardo PDO cheese is a potentially innovative strategy to improve the safety of this product.

Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.

Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they can impact the nutritional, technological and sensory properties of cheeses, as well as improve the safety of the product. The aim of this study was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures. Feta cheeses were produced with the commercial lactococcal starter culture and the addition of 9 LAB strains (Lactococcus lactis SMX2 and SMX16, Levilactobacillus brevis SRX20, Lacticaseibacillus paracasei SRX10, Lactiplantibacillus plantarum FRX20 and FB1, Leuconostoc mesenteroides FMX3, FMX11, and FRX4, isolated from artisanal Greek cheeses) in different combinations to produce 13 cheese trials (12 Feta trials with the adjunct LAB isolates and the control trial). In addition, Feta cheese manufactured with FMX3 and SMX2 and control Feta cheese were artificially inoculated (4 log CFU/g) with Listeria monocytogenes (a cocktail of 4 acid or non-acid adapted strains). Cheese samples were monitored by microbiological and physicochemical analyses during ripening, and microbiological, physicochemical, molecular and sensory analyses during storage at 4°C. The results showed that after manufacture, the LAB population was ca. 9.0 log CFU/g at all samples, whereas during storage, their population declined to 6.5-7.0 log CFU/g. In the Listeria inoculated samples, Listeria was absent after 60 days (end of ripening) and after 90 days in the adjunct culture, and in the control trials, respectively. Moreover, the addition of selected strains, especially Lcb. paracasei SRX10, led to cheeses with desirable and distinctive organoleptic characteristics. Furthermore, randomly amplified polymorphic PCR (RAPD-PCR) molecular analysis confirmed that the multi-functional LAB strains were viable by the end of storage. Overall, the results of this study are promising for the use of autochthonous strains in various combinations with the commercial starter culture to satisfy industry requirements and consumer demands for traditional and high added value fermented products.

Evaluation of fermentative activity of lactic cultures for dehydrated yogurt with the use of different additives

Objective: To evaluate the fermentative activity of dehydrated lactic cultures with the use of different additives and vacuum desiccation, using yogurt as model system. Design/methodology/approach: The yogurt was elaborated with commercial lactic cultures (YF-L705 Yo-Flex CHR HANSEN) and whole milk incubated at 42 °C for 4 h. Yogurt was centrifuged at 6,000 rpm/15 min/4 °C. The supernatant was eliminated and with the precipitate, 6 treatments were established by addition of additives: T1, Without additive, T2, Glycerol, T3, Calcium carbonate, T4, Yeast extract, T5, Glycerol, and T6, Glycerol, Calcium carbonate and Yeast extract; non-dehydrated and freeze-dried yogurt was used as control: T7 and T8, respectively. The precipitate of the treatments with additives was dehydrated in a silica gel in a desiccator and under vacuum conditions. The weight loss was recorded at 0, 24, 48, 72 and 96 h. The precipitate with dehydrated additives was used as milk inoculates for yogurt elaboration. The change of pH was recorded at 0, 1, 2, 3, 4, 5, 6, 7, 8 and 24 h. With the pH and the fermentation time, a model was established to present the change curve in fermentation pH and the Fourier transform infrared spectroscopy (FTIR). Results: The drying time to constant weight was 3 days. The fermentation pH change curve was a Boltzman sigmoidal function and analysis of variance was conducted with its parameters to assess the different fermentation speeds of the different treatments. The dehydrated cultures with Yeast Extract and Calcium Carbonate are associated with a higher fermentation activity of the milk (p &lt; 0.05). The yogurts manufactured with fresh cultures take 4 to 5 h to ferment and the dehydrated ones take more than 10 h. The infrared spectra showed that the quality of the yogurts produced with fresh or dry cultures are similar, which agrees with other studies. Limitations on study/implications: The dehydrated inoculated with the additives can be used to make yogurt with similar quality as to when inoculate with fresh culture is used, with the disadvantage of the fermentation time being longer. It is possible that this methodology can be used to dehydrate other inoculates based on lactic bacteria, but their effectiveness would have to be assessed experimentally. Findings/conclusions: This study shows an alternative method to dehydrate lactic bacteria in the laboratory with equipment of relatively easy access for any laboratory

Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community.

Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor-producing ability, and co-occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus, Staphylococcus, Macrococcus, Streptococcus, and Pediococcus. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (-)-β-pinene, β-caryophyllene, 3-methyl-1-butanol, α-terpineol, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.

Development and consumer acceptance testing of a honey-based beverage fermented by a multi-species starter culture

Despite being recognized as a risk factor for noncommunicable diseases (NCD), regular consumption of sugar-sweetened beverages (SSB) is promoted by the commercial interests of big business corporations and is not properly regulated by governments. To meet the demand for a healthier alternative to SSB, this study aimed to develop a honey-based fermented beverage and to evaluate its consumer acceptance. The top-down selection of bacteria and yeasts, isolated from six commercial symbiotic cultures and characterized in a honey-based experimental solution, was followed by the bottom-up construction of a defined multi-species starter culture. Plant extracts and bottle conditioning were used in a pilot-scale production for the sensory analysis of consumer acceptance with a three-domain questionnaire. Of the thirty-three isolated microorganisms, eleven did not grow on the honey-based broth, whereas eight were excluded for their excessive acidification. Two bacteria and three yeasts were carefully chosen for the multi-species starter culture employed in the pilot-scale production, resulting in a carbonated beverage without residual carbohydrates, no detectable acetic acid, 1.0 ± 0.1 g/L of lactic acid, 2.6 ± 0.3 g/L of glycerol and 5.4 ± 0.3 g/L of ethanol. Sensory beverage analysis by a hundred and twelve potential consumers revealed an eighty-six percent acceptance index. These results suggest that the developed beverage is well accepted, even having no sugar content and no chemical additives, being a promising alternative to hyper-caloric ultra-processed beverages.

A spatial and statistical approach to evaluate London Opportunity areas policy and relevant factors’ significance

ABSTRACT A mature developed urban area like London has various policy tools to trigger economic development and leverage poverty. The scale of economic inequality in London has called for more effective policy tools to leverage poverty and close the gaps of economic inequality. Opportunity Areas is one of the tools in urban regeneration to alleviate poverty and develop communities. After over a decade of the policy rollout we have little knowledge how effective this type of policy tool is. The project investigates how effective opportunity areas for economic growth and societal development in London. The key economic indicators including unemployment rate and house price were assessed at MSOA/ward levels in London to understand their spatial variation through GIS mapping. Subsequently, socio-economic factors of commercial land use, culture infrastructure and public transport accessibility were discussed and selected to explore whether they have impacts on the difference of economic performance within opportunity areas. The spatial impacts of these factors among wards/MSOA were evaluated by Geographically Weighted Regression. The research discussed these factors’ variations in Lee Valley, Park Royal and Croydon. Finally, this paper argued that local geographical context has limitations for small area growth corresponding to general policy and strategic management plan.

Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility.

Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry (peanut to water ratio 1:1). Cultures used were Propionibacterium freudenreichii subsp. globosum and a commercial fresh cheese culture that contained Lactococcus lactis subsp. cremoris, lactis, lactis biovar diacetylactis, and Leuconostoc, fermenting at 38 °C for 48 h. Samples fermented with the combination of cultures showed higher protein digestibility, as well as softer texture. Significant increases were observed only in the sample fermented with the fresh cheese culture. While the fresh cheese culture improved the free amino acid profile after fermentation, the combination of the cultures decreased all free amino acid concentrations except for glutamine, alanine, and proline. The observed increases in in vitro protein digestibility and the free amino acid profile may be attributed to the proteolytic activities of the cultures.

Alphabet Poems and other Urdu Religious Booklets

Abstract Religious booklets formed a substantial part of the boom in commercial publishing and print culture in nineteenth and early-twentieth north India, cheaply available and widely reprinted by multiple publishers. This essay considers two popular texts that allow us to trace some of the range and of the linguistic and emotional contours of this production. Alif Be alphabet poems gesture towards the earlier history of Muslim oral traditions in north India. Short Wafātnāma verse narratives on the death of the Prophet Muhammad, conversely, were most likely produced by authors connected to Sunni reform movements and sought to focus their devotion on the Prophet alone.

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

The effect of different combinations of starter and non‐starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non‐starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture.

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods.

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.