RESUMEN
Samples of Mimolette (France) and Milbenkase (Germany) cheeses traditionally ripened by mites were analyzed to determine the mite species present on each sample. Scientific literature was reviewed to understand which mite species most commonly infest cheese. Morphological features possessed by mites were then studied to understand what unique characteristics are required to ensure accurate identification. After identification and compilation of a detailed key of stored food mites (subclass Acari, order Astigmata) and their delineating features, the mites were viewed through a cryogenic scanning electron microscope. It was determined that Mimolette cheese is inoculated with Acarus siro L. The features studied to identify this mite species included idiosomal length and shape, setae length and arrangement, leg size, placement of anus and genitals, and solenidia shape. The Milbenkase cheese is inoculated with Tyrolichus casei Oudemans, which was evident after viewing the same features used to identify A. siro and the supracoxal seta shape. With this knowledge, further research can be conducted on the 2 cheese varieties to understand what chemical, physical, and microbial changes occur within the cheeses because of mites. It is important to identify the mite species present on each cheese variety to improve our understanding of their role in creating the distinctive characteristics that set these cheeses apart from others.
Asunto(s)
Queso/parasitología , Ácaros/clasificación , Animales , Francia , Alemania , Microscopía Electrónica de Rastreo/métodos , Especificidad de la EspecieRESUMEN
This paper reports the first ever investigation of the chemical components/composition of the seeds of Amaranthus pumilus (a threatened amaranth species) and compares the results to those of the more commonly cultivated Amaranthus hypochondriacus (Plainsman). This study clearly revealed that much genetic diversity exists between these species, indicating that potential breeding possibilities for the improvement of more commonly cultivated amaranth lines do exist. A. pumilus offers a much larger and more desirable seed size and weight (2-3-fold higher), permitting greater biomass production, in addition to lower levels (half) of free carbohydrate for improved value/performance in diabetic-type diets. In addition to the higher edible oil content found in A. pumilus, its lower saturated/unsaturated ratio (one of the lowest thus far measured) makes it potentially a better source of nutritional oil. In addition to the 2-fold-higher quantity of vitamin E found in A. pumilus, the higher levels of squalene also found may one day serve as a renewable crop source of this compound and may diminish the world's dependence upon marine animals. Considering the imminent danger posed to the survival of the seabeach amaranth in its native environment, it is hoped this study will raise public awareness of the importance of this species and thereby protect it from reaching extinction.
Asunto(s)
Magnoliopsida/química , Carbohidratos/química , Variación Genética , Magnoliopsida/genética , Minerales/química , Proteínas de Plantas/química , Semillas/químicaRESUMEN
7S/11S seed globulin ratios were determined for seven currently available Amaranthus hybrid lines i.e., Amaranthus K266, K283, K343, K432, K433, K436 and MT-3. Of the seven Amaranthus lines investigated, four lines had 7S/11S globulin ratios ranging from 0.47 to 0.81, while three lines were found to contain exclusively the 11S globulin form. In general, 7S globulins contained lower levels of essential amino acids such as tryptophan, methionine, lysine, histidine, phenylalanine, valine and isoleucine than the 11S globulins.
Asunto(s)
Globulinas/análisis , Magnoliopsida/química , Magnoliopsida/genética , Semillas/química , Aminoácidos/análisis , Cromatografía en Gel , Cruzamientos Genéticos , Variación Genética , Humanos , Valor Nutritivo , Semillas/genéticaRESUMEN
Extraction and activation of the tuna zymogen is influenced by temperature, pH, salt concentration and freshness of the stomach tissue. The presence of 25% NaCl in the extraction process markedly enhanced the yield of tuna gastric enzyme. The milk-coagulating time for both tuna protease and rennet, at an incubation temperature of 32 degrees C, was dependent, at similar level, on the pH (5.5-6.4) of the milk as a substrate. Tuna protease was less sensitive to losses of activity than rennet at pH values above 6.4. Both enzymes became unstable beyond pH 7.0 and completely lost their activities at pH 8.0. The purpose of this study was to determine the best conditions for recovery of the fish enzyme and to compare its behavior to that of rennet.