196,055 research outputs found
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts.
No full textGenetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine.
No full textVessels arrival process and its application to the SHIP/M/infinity queue
No full textIn modeling of port dynamics it seems reasonable to assume that the ships arrive on a somewhat scheduled basis and that there is a constant lay period
during which, in a uniform way, each vessel can arrive at the port. In the present paper, we study the
counting process which represents the number of scheduled vessels arriving during the time interval , t>0.
Specifically, we provide the
explicit expressions of the probability generating function, the probability distribution and the expected value of .
In some cases of interest, we also obtain
the probability law of the stationary counting process representing the number of arrivals in a time interval of length when the initial time
is an arbitrarily chosen instant. This leads to various results concerning the autocorrelations of the random variables , , which
give the actual interarrival time between the -th and the -th vessel arrival.
Finally, we provide an application to a stochastic model for the queueing behavior at the port, given by
a queueing system characterized by stationary interarrival times , exponential service times and an infinite number of servers.
In this case, some results on the average number of customers and on the probability of an empty queue are disclosed
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)
No full textIn order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of
Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and
characterized. The phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of
15 clusters at the 80% similarity level by hierarchical cluster analysis. Of the isolates, 88% were identified as facultatively
heterofermentative LAB (Lactobacillus plantarum, Lb. paracasei, Lb. casei) and 12% as heterofermentative LAB (Lb. brevis,
Leuconostoc mesenteroides). SDS-PAGE profiles of whole cell proteins of 68 strains confirmed the identification. Both the
diversity and structure of the lactic microflora for sourdoughs for Altamura bread varied among samples
Genetic characterisation of dsRNA plasmids in Italian Saccharomyces cerevisiae wine yeasts
No full text
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