87,078 research outputs found
Basi biologiche e genetiche dell'attività psichica
No full textBasi Biologiche e Genetiche dell’Attività Psichic
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
No full textAims
Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added with natural whey starter. This work aims to describe the traditional technology of this product and to evaluate the microbial groups/species involved in the first month of ripening.
Methods and Results
Raw milk, curd after stretching and Casizolu cheese samples from two different farmsteads were subjected to enumeration of microbial groups, isolation and genotypic characterization of isolates and PCR temporal temperature gel electrophoresis (TTGE) analysis. The counts of lactobacilli and lactococci groups in raw milk were about 5–6 log UFC ml−1 of milk. These counts tended to increase in curd and cheeses, reaching values higher than 8 log UFC g−1 of cheese. Culture dependent and independent approaches employed in this work highlighted the fundamental role of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus paracasei in the manufacture and ripening of Casizolu cheese. Other species frequently isolated were Enterococcus durans, Enterococcus faecium, Enterococcus italicus while Enterococcus lactis, Streptococcus parauberis, Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus fermentum and Lactococcus raffinolactis were isolated occasionally.
Conclusions
Lactococcus lactis subsp. lactis, Strep. thermophilus and Lact. paracasei were the principal bacterial species involved in the Casizolu cheese manufacturing and ripening. For the first time, Ent. italicus and Ent. lactis were isolated in the pasta filata cheese.
Significance and Impact of the Study
This study shows the first data on microbial groups and species involved in the manufacture of Casizolu cheese and highlights the role of Lact. paracasei and Enterococcus spp. from the earliest stages of ripening cheese; furthermore, provides evidence that raw milk cheese is a source of new strains and therefore a reservoir of microbial biodiversity.Aims: Casizolu is a traditional Sardinian (Italy) pasta filata cheese made with
cow raw milk belonging to Sardo-Modicana and/or Bruno-Sarda breeds added
with natural whey starter. This work aims to describe the traditional
technology of this product and to evaluate the microbial groups/species
involved in the first month of ripening.
Methods and Results: Raw milk, curd after stretching and Casizolu cheese
samples from two different farmsteads were subjected to enumeration of
microbial groups, isolation and genotypic characterization of isolates and PCR
temporal temperature gel electrophoresis (TTGE) analysis. The counts of
lactobacilli and lactococci groups in raw milk were about 5–6 log UFC ml
1 of
milk. These counts tended to increase in curd and cheeses, reaching values
higher than 8 log UFC g
1 of cheese. Culture dependent and independent
approaches employed in this work highlighted the fundamental role of
Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus
paracasei in the manufacture and ripening of Casizolu cheese. Other species
frequently isolated were Enterococcus durans, Enterococcus faecium, Enterococcus
italicus while Enterococcus lactis, Streptococcus parauberis, Lactobacillus
plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus fermentum
and Lactococcus raffinolactis were isolated occasionally.
Conclusions: Lactococcus lactis subsp. lactis, Strep. thermophilus and
Lact. paracasei were the principal bacterial species involved in the Casizolu
cheese manufacturing and ripening. For the first time, Ent. italicus and
Ent. lactis were isolated in the pasta filata cheese.
Significance and Impact of the Study: This study shows the first data on
microbial groups and species involved in the manufacture of Casizolu cheese
and highlights the role of Lact. paracasei and Enterococcus spp. from the earliest
stages of ripening cheese; furthermore, provides evidence that raw milk cheese
is a source of new strains and therefore a reservoir of microbial biodiversity
Acetylcholine-elicited responses in primary and secondary mammalian oocytes disappear after fertilisation.
No full text
Adapted Compressed Sensing: A Game Worth Playing
No full textDespite the universal nature of the compressed sensing mechanism, additional information on the class of sparse signals to acquire allows adjustments that yield substantial improvements. In facts, proper exploitation of these priors allows to significantly increase compression for a given reconstruction quality. Since one of the most promising scopes of application of compressed sensing is that of IoT devices subject to extremely low resource constraint, adaptation is especially interesting when it can cope with hardware-related constraint allowing low complexity implementations. We here review and compare many algorithmic adaptation policies that focus either on the encoding part or on the recovery part of compressed sensing. We also review other more hardware-oriented adaptation techniques that are actually able to make the difference when coming to real-world implementations. In all cases, adaptation proves to be a tool that should be mastered in practical applications to unleash the full potential of compressed sensing
Compressed Sensing Inspired Neural Decoder for Undersampled MRI with Self-Assessment
No full textAn important problem in magnetic resonance imaging (MRI) is the long time lapse required to acquire a fully sampled, high resolution scan. To speed up acquisition, Compressed Sensing (CS) has been used and recently coupled with Neural Networks (NN). In the latter setting, commonly CS has been split into two different problems: i) design of the encoder, or selection of the undersampling pattern, and ii) design of the decoder. A significant progress was recently introduced by a solution (called LOUPE) where encoding and decoding are simultaneously addressed. Here we propose an improvement of this model, called 'regularized-LOUPE' (r-LOUPE), which add measurement constraint into the picture, resulting in a ×8 speed-up in the MRI acquisition time. A further benefit of our methodology is that measurement constraint can be leveraged to implement a self-assessment tool able to predict the reconstruction error and to identify possible out-layers
Effects of protein kinase C stimulation and free Ca2+ rise in mammalian egg activation.
No full textProtein phosphorylation activity, chromosome segregation, and cortical granule exocytosis (CGE) have been studied in mouse eggs activated parthenogenetically by specific PKC stimulators such as 4 beta-phorbol 12-myristate 13-acetate (PMA) and 1-oleyl-2-acetylglycerol (OAG), or by agents inducing an immediate increase in cytosolic calcium concentration ([Ca2+]i) such as ethanol and Ca-ionophore A23187. When protein phosphorylation activity of mouse eggs was analyzed 10 min after different activation treatments, the phosphorylation of a 32 kDa polypeptide was a feature common to all different parthenogenetic agents used. The appearance of such labeling was independent of an increasing [Ca2+]i, as indicated by direct measurements of 1) cytosolic Ca2+ concentration with fura-2 and 2) exogenous Ca2+ entrance into activated eggs. Emission of the second polar body was blocked in PMA-elicited parthenogenones, whereas it was apparently normal in OAG-treated eggs, unless the eggs were continuously exposed to OAG. CGE was almost immediate in ethanol-activated eggs, but in PMA-treated cells, it occurred significantly later, with a timing corresponding to that found for the appearance of sustained Ca2+ oscillations in this system. Here, we propose that in mammalian eggs 1) PKC stimulation represents an early regulatory step in egg activation; 2) this kinase activity is turned off before the second meiotic cleavage; and 3) cytosolic free Ca2+ rise is essential for CGE occurrence
La trasformazione digitale della Pubblica Amministrazione: opportunità, criticità e resistenze
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