Lithology and palynology of cave floor sediment cores from Wakulla Spring, Wakulla County, Florida

Five short bottom sediment cores taken in Wakulla Spring Wakulla County, Florida, were described lithologically and sampled for palynological study. Four of the cores were recoveredfrom sediments at the spring cave entrance (130 feet water depth). One core was taken in a fossil vertebrate bone bed, 280 feet distance into the main spring cave at a water depth of 240 feet. Sediments in the cores are composed of alternating intervals of quartz sand and calcilitite, containing freshwater diatoms, freshwater mollusk shells and plant remains. The predominant pollen present in all cores consists of a periporate variety typical of the herb families Chenopodiaceae and Amaranthaceae. Arboreal flora, typical of the area surrounding the spring today, represent a very low percentage of thle pollen assemblage in the cores. Clustered Chenopod-Amaranth type pollen observed in one core suggest minimal transport prior to deposition, and indicate that the bottom sediments in the cave may be essentially In situ. An absence of exotic flora suggests a Quaternary age for the sediments. (PDF contains 11 pages.)

British freshwater Malacostracan

This short divertissement touches lightly on the vagaries of vernacular names for culinary and other crustaceans, gives a thumbnail sketch of the distribution of the common and less well-known freshwater

Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix)

There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage. Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity. However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media . In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix). The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05. The growth of Staphylococcus aureus was affected significantly(P<0.05) by EO and Nisin and also combinations of EO and Nisin. Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P<0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P>0.05). The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively. Also there was significant inhibtory effect(P<0.05) in different concentration of nisin on the organism compared with an treated samples. The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P<0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage. As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.