Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Radiation pattern design of photonic crystal LED optimized by using multi-objective grey wolf optimizer

Photonic Network Communications - This paper proposes an effective method for shaping the radiation pattern intensity of photonic crystal (PhC) light-emitting diode (LED). In this method, the...     

Decentralized Hierarchical Coded Caching Over Heterogeneous Wireless Networks with Multi-level Popularity Content

Wireless Personal Communications - Decentralized hierarchical coded caching is studied with two layers of caches which users receive their demands through intermediate helpers from a main server....     

Vibration analysis and identification of breathing cracks in beams subjected to single or multiple moving mass using online sequential extreme learning machine

In this paper, a novel approach was presented to vibration analysis and identification of breathing cracks in Timoshenko beam under single or multiple moving mass. Dynamic strain energies (DSEs) and translational accelerations in beam structures under moving mass were used as forward problem and application of an emergent learning algorithm called the online sequential extreme learning machine algorithm as inverse problem to predict crack depths and locations. To demonstrate the potential of the proposed vibration analysis over existing ones, two validation studies have been done. To evaluate the proposed method to identify breathing cracks, two examples, namely, clamped–clamped beam and two span continuous beams have been studied. Also, the effect of the discrepancy in stiffness between the finite-element model and the actual tested dynamic system has been investigated. Another examination has been performed in which moving mass with different speeds are utilized. Also, the effect of multi mass passing through the beam has been studied. The obtained results indicated that the proposed method could identify the breathing cracks existence and severity in the beam under moving mass using DSE and accelerations, which may be noisy or noise free.     

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid and industrial tunnel-ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m⁻²) and the lowest (4860 ± 38.87 W m⁻²) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers.     

The effect of electrospinning parameters on the morphology of glass nanofibers

Abstract

Electrospinning of glass nanofibers, as one of the most important techniques for producing nanofibers, was the focus of the present research. This process was done using a carrying polymer in order to modify all important parameters of the process including the solution parameters, the electrospinning voltage, the electrospinning distance and feeding rate of the solution to achieve a desired nanofiber morphology. The produced nanofibers were pyrolyzed at a high temperature to remove the carrying polymer and the FTIR test approved that it was completely removed. The diameter of nanofibers and other details were investigated using SEM images and it was shown that the produced nanofibers have a finer diameter with an average of 228?nm and standard deviation of 46?nm in comparison to other works that reported 500?nm for these characteristics.