Oeuvres de Pasteur réunies par Pasteur Vallery-Radot.

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Oeuvres de Pasteur réunies par Pasteur Vallery-Radot.

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Oeuvres de Pasteur réunies par Pasteur Vallery-Radot.

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Envelhecimento das aguardentes

1 - Colour, by itself, does not constitute a solid ground for judging of the age of a brandy because the more or less pronounced colour it acquires through aging can also be obtained by the addition of oack essence to newly distilled brandy. 2 - Urder the same conditions, colour intensity of a brandy wiU depend upon the nature of the wood and the condition of the storage. 3 - In accordance with the experimental results obtained by the present writers it rests no doubt that fermentation facility ferment resistence, produce and quality of the brendy all are factors depending upon the variety of the sugar cane. In addition, the authors presume that the variety of sugar cane has also influence upon the alteration of composition of the brandy submitted to aging. 4 - All aging phenomena of the brandy are accompanied by volume decreasing, what happens in a slow and continuous manner depending upon storage and environment conditions 5 - During brandy aging the alcoholic degree is greatly af- fected by evaporation, increasing or decreasing in accordance to the hygrometric state of the air and the teriperature in the place where the tuns are stored. 6 - The specific weight of the brandy is inversely proportio- nal to its alcoholic degree, but directly proportional to the extracts since the latter indicates the amount of dissolved residues. 7 - Brandy which shows high specific weight together with high alcoholic degree cannot be considered as aged. It may, however, be takens for brandy artificially coloved in order to conceal its actual age. 8 - The amount of extracts increases with aging, since it is the result of the solvent action of the brandy upon the soluble extractive substances of the wood. Notwithstanding that the extract, considered alone, has no value in determining the age of a brandy, since nothing easier is ohan to nake it change artificially. 9 -During aging the brandy get acidity in physiological as well as in physical way, but never by the action of microorganisms. 10 - The estturs produced during aging by the action of acids upon alcohols are the mean factors of the savour (bouquet) of a brandy and therefore every thing shall be done tor fhr estherification of a preserved brandy being not limited. 11 - Aeration increases esther formation, reduces the aging- time and turn better the taste qualities of the brandy. 12 - Due to the great proportion of high alcohols ordinarily found in the brandy, their analytical discrimination will be greatly important. 13 - The high alcohols are not responsable for the disastrous consequences of the alcoholism, but the high percentage of uthyl alcohol present in the brandy. 14 - The aldehydes appear always in high rate in the brazilian brandys in consequence of some intermediary products of the oxydation of the alcohols being left in the brandys during aging. 15 - The age has little or no influence on the quantity of phurphurol present in a brandy whose amount varies greatly the manner in which the wines to be distilled are treated. Wines centrifugalized or filtered before distillation always give rise to brandys poorer in phurphurol as compared with those distilled without these treatments. 16 - Though greatly variable, brandys of good qualities generally show a high residues coefficient, never under 200 mmg 17 - Lusson - Rocques oxydation coefficient cannot be indis- criminately applied to any brandy class, being, on the contrary, specifically destined to cognacs.

Variação estacional da composição química-bromatológica, do teor de macronutrientes minerais e da digestibilidade "in vitro" do capim elefante (Pennisetum purpureum, Schum.) variedade napier

Com a finalidade de estudar alguns aspectos do valor nutritivo do capim elefante (Pennisetum purpureum, Schum.) variedade Napier, procurou-se, no presente trabalho, determinar os constituintes químico-bromatológicos e 6 macronutrientes minerais (nitrogênio, fósforo, cálcio, enxofre, potássio e magnésio), assim como estimar a digestibilidade "in vitro" da matéria seca e da celulose. A matéria seca, a proteína bruta, a fibra bruta e a cinza bruta foram determinadas pelos métodos descritos pela A.O.A.C. (1965), e a celulose pelo processo descrito por CRAMPTON e MAYNARD (1938). Dos macronutrientes minerais estudados, o cálcio, o potássio e o magnésio foram determinados por espectrofotometria de absorção atômica, o fósforo pelo processo do vanádio-molibdato de amônio, por digestão nítrico-perclórica, e o enxofre pelo método gravimétrico do bário. A digestibilidade "in vitro" da matéria seca e da celulose foi determinada por um período de 48 horas, utilizando-se fluido ruminal de carneiro, conforme o método descrito por CARVALHO (1967) e as modificações introduzidas por SILVEIRA (1970). Evidenciou-se a influência da maturidade sobre os constituintes químico-bromatológicos, os macronutrientes minerais e a digestibilidade "in vitro" do capim Napier. Os teores de materia seca, de fibra bruta e de celulose se elevaram e os teores de proteína bruta e cinza bruta decresceram com a maturidade da planta. Os teores de nitrogênio, fósforo, enxofre e potássio declinaram, os teores de magnésio mostraram tendência a se elevar e os teores de cálcio apresentaram constante variação com o avançar da idade da forrageira. A digestibilidade "in vitro" da matéria seca e da celulose foi influenciada negativamente pela maturidade da planta. Foram estabelecidas correlações entre os constituintes químico-bromatológicos e a digestibilidade "in vitro" e entre esta e os macronutrientes minerais.

Optimierung der Extraktion von Naturstoffen aus Bodenbakterien und filamentösen Pilzen

Der Begriff der Aufarbeitung beschreibt die verfahrenstechnischen Grundoperationen zur Isolierung des im Fermenter enthaltenen Wertproduktes. Bei der mikrobiellen Herstellung verschiedenster Produkte ist die Aufarbeitung aber der kosten- und arbeitsintensivste Faktor, so dass Optimierungen hinsichtlich der Effizienz wichtig sind. Die vorliegende Arbeit wurde im Helmholtz-Zentrum für Infektionsforschung angefertigt. Die Arbeitsgruppe Mikrobielle Wirkstoffe beschäftigt sich mit der Suche nach neuen antibiotisch wirkenden Sekundärmetaboliten aus Bodenbakterien und filamentösen Pilzen. Die Feststoff- Flüssig- Extraktion wird dabei zur Isolierung der Sekundärmetabolite genutzt. Das Myzel wird standardmäßig im Labormaßstab mit einer 30-minütigen Extraktion im Ultraschallbad behandelt. Die durchgeführten Versuche zeigen jedoch, dass andere Methoden des Leistungseintrages weniger Zeit beanspruchen, höhere Substanzausbeuten hervorbringen können und geringere Lösungsmittelvolumen zur Extraktion der Sekundärmetabolite genutzt werden können. Doch neben den genannten Vorteilen zeigte sich auch, dass der Verschmutzungsgrad mit intrazellulären Substanzen durch den mechanischen Energieeintrag zunehmen kann. (...) Neben der Feststoff- Flüssig- Extraktion des Myzels spielt auch die Extraktion eines standardmäßig eingesetzten Adsorberharzes XAD16 in der Arbeitsgruppe MWIS eine große Rolle. Dies wird zur Adsorption der Sekundärmetabolite aus der Fermentationsbrühe oder Überstand genutzt, nach der Fermentation mittels Filtration abgeerntet und anschließend extrahiert. Für diesen Schritt wurden verschiedene Downstreammethoden mit unterschiedlichen Lösungsmittelvolumen und Extraktionszeiten hinsichtlich der Substanzausbeute untersucht. (...)

Zeitschrift für technische Biologie.

7, 1919

Fermentação da gelose pelas bacterias anaerobias

1 - Anaerobic bacteria of the Clostridium genus acidify mineral media without when agar is added. 2 - Acidulation results from the attack on the agar as a source of carbon. 3 - The quantity of CO² produced by the decomposition of the agar is approximately that obtained with soil bacteria as shown by Waksmann and Diehm working with hemicelluloses. Although galactone is less atacked than the other hemicelluloses the acidity produced is sufficient to disturb the fermentation tests in semi-solid media with agar. 4 - The acidulation of Spray's sugar-free control medium is probably due to the decomposition of the agar by anaerobes. The acidity produced may interfere with the acidity of the fermentation of the sugar in Spray's test or may be added to it, thus giving a false indication of the real acidity.

Estimació de les emissions de metà generades per fermentació entèrica a la ramaderia bovina a Catalunya, com a font de gasos d'efecte hivernacle (GEH)

L’emissió de GEH generats per processos relacionats amb l’activitat antropogènica ha provocat que la temperatura mitjana de la Terra augmenti, originant el que es coneix com escalfament global. Les possibles conseqüències negatives per al conjunt de la biosfera han portat a l’adopció d’acords internacionals que obliguen als diferents Estats a realitzar Inventaris Nacionals d’Emissions a l’Atmosfera. El CH4, que és exhalat o eructat com a resultat del procés de fermentació entèrica dels remugants, genera un impacte que ha de ser quantificat en els diferents inventaris. En aquest projecte s’ha realitzat l’estimació del CH4 generat per la fermentació entèrica dels bovins a Catalunya. Per aquest objectiu s’han utilitat les equacions explicitades a les directrius del Panel Intergovernamental sobre el Canvi Climàtic (IPCC), així com l’equació de Cambra, L. et al. (2008) per a la determinació del factor de conversió Ym. El resultat final rebaixa les quantitats inventariades tant per l’administració catalana com per l’espanyola.

Genomics of wine yeast: functional analysis of new and variable genes

Projecte de recerca elaborat a partir d’una estada a l’Institut National de la Recherche Agronomique, França, entre 2007 i 2009. Saccharomyces cerevisiae ha estat el llevat utilitzat durant mil.lenis en l'elaboració de vins. Tot i així, es té poc coneixement sobre les pressions de selecció que han actuat en la modelització del genoma dels llevats vínics. S’ha seqüenciat el genoma d'una soca vínica comercial, EC1118, obtenint 31 supercontigs que cobreixen el 97% del genoma de la soca de referència, S288c. S’ha trobat que el genoma de la soca vínica es diferencia bàsicament en la possessió de 3 regions úniques que contenen 34 gens implicats en funcions claus per al procés fermentatiu. A banda, s’han dut a terme estudis de filogènia i synteny (ordre dels gens) que mostren que una d'aquestes tres regions és pròxima a una espècie relacionada amb el gènere Saccharomyces, mentre que les altres dos regions tenen un origen no-Saccharomyces. S’ha identificat mitjançant PCR i seqüenciació a Zygosaccharomyces bailii, una espècie contaminant de les fermentacions víniques, com a espècie donadora d'una de les dues regions. Les hibridacions naturals entre soques de diferents espècies dins del grup Saccharomyces sensu stricto ja han estat descrites. El treball és el primer que presenta hibridacions entre espècies Saccharomyces i no-Saccharomyces (Z. bailii, en aquest cas). També s’assenyala que les noves regions es troben freqüent i diferencialment presents entre els clades de S. cerevisiae, trobant-se de manera gairebé exclusiva en el grup de les soques víniques, suggerint que es tracta d'una adquisició recent de transferència gènica. En general, les dades demostren que el genoma de les soques víniques pateix una constant remodelació mitjançant l'adquisició de gens exògens. Els resultats suggereixen que aquests processos estan afavorits per la proximitat ecològica i estan implicats en l'adaptació molecular de les soques víniques a les condicions d'elevada concentració en sucres, poc nitrogen i elevades concentracions en etanol.

Effect of biological surlie ageing on the sparkling wines’ quality and elaoration

Report for the scientific sojourn at the Université de Bourgogne, France, from July until October 2007..Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated. Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated.

Phenotypic and genotypic characteristics of shiga toxin-producing Escherichia coli strains isolated from children in São Paulo, Brazil

The biochemical and serological characteristics, virulence properties, and genetic relatedness of Shiga toxin-producing Escherichia coli (STEC) strains isolated in São Paulo, from April 1989 through March 1990, were determined. This is also the first report on clinic findings of human STEC infections in Brazil. The only three STEC strains identified in that period were lysine decarboxylase negative, belonged to serotype O111ac: non-motile, were Stx1 producers, carried the eae and astA genes, and 2 of them also presented the EHEC-hly sequence. The children carrying STEC were all boys, with less than two years old, and had no previous history of hospitalization. None of them presented blood in stools. Vomiting, cough and coryza were the most common clinical manifestations observed. Although the STEC strains were isolated during summer months, and presented similar phenotypic and genotypic characteristics, carbohydrate fermentation patterns and PFGE analysis suggested that these diarrheal episodes were not caused by a single clone.

Development of a Bacillus sphaericus tablet formulation and its evaluation as a larvicide in the biological control of Culex quinquefasciatus

This study aimed to analyze the final fermentation culture of Bacillus sphaericus 2362, standardize it and develop an active tablet formulation for use in urban mosquito breeding sites. It was performed in three phases: analysis and standardization of a B. sphaericus fermented culture; physical, chemical, and biological analysis of the active powder (solubility, residual humidity, particle size, resting angle, flowing off time, compacted density, and biological activity against Culex quinquefasciatus larvae); and the development of fast-disintegrating tablets. Five formulations with differing compositions were developed and a UV protector was added to the selected formulation. The formulation products with or without UV protector, as well as the active powder caused 100% larval mortality from 1 day to 2 months after a single treatment under simulated field conditions. These results show that the UV protector does not affect the initial larvicide activity of B. sphaericus, nor its persistence over a period of two months.

Diptera Brachycera found inside the esophagus of a mummified adult male from the early XIX century, Lisbon, Portugal

Fly puparia and adult fragments of diptera muscid were found inside the esophagus of a mummified body from the early XIX century, buried inside the crypt of the Sacrament Church (Lisbon, Portugal). The identification of the material revealed a monospecific colonization by Ophyra capensis (Wiedemann) (Diptera: Muscidae), a species known to invade corpses in the ammoniacal fermentation wave. This species can be found in corpses kept indoors, not available to the early waves of blowflies (Diptera: Calliphoridae). In the present case, the number of pupae and their developmental stage suggest that the female invaded the mummified corpse through the partially opened mouth and the oviposition took place directly inside the esophagus. This is the first case of O. capensis infesting internal organs of an intact corpse. The use of chemical products for the embalming process probably explains why external colonization did not occur.

Diversity of Chromobacterium violaceum isolates from aquatic environments of state of Pará, Brazilian Amazon

The present study intended to characterize the phenotypic and genetic diversity of Brazilian isolates of Chromobacterium violaceum from aquatic environments within the Amazon region. Nineteen isolates showed morphological properties of C. violaceum and the majority grew at 44°C. Low temperatures, in contrast, showed to be inhibitory to their growth, as eleven isolates did not grow at 10ºC and nine did not produce pigmentation, clearly indicating an inhibition of their metabolism. The largest variation among isolates was observed in the citrate test (Simmons), in which 12 isolates were positive, and in the oxidation/fermentation of sucrose, with six positives isolates. Chloramphenicol, gentamicin and sulfonamides efficiently inhibited bacterial growth. Amplified products of the recA gene were digested with HindII or PstI, which produced three or four restriction fragments patterns, respectively. The combined analysis arranged the isolates into six genospecies. The higher diversity observed in Belém (genotypes C, D, E and F) may be a consequence of intense human occupation, pollution of the aquatic environment or due to the higher diversity of the environments sampled in that region. In conclusion, a high level of genetic and phenotypic diversity was observed, and four new genospecies were described.