Optimization of nutrient-induced germination of Bacillus sporothermodurans spores using response surface methodology

Spores of Bacillus sporothermodurans are known to be contaminant of dairy products and to be extremely heat-resistant. The induction of endospore germination before a heat treatment could be an efficient method to inactivate these bacteria and ensure milk stability. In this study, the nutrient-induced germination of B. sporothermodurans LTIS27 spores was studied. Testing the effect of 23 nutrient elements to trigger an important germination rate of B. sporothermodurans spores, only d-glucose, l-alanine, and inosine were considered as strong independent germinants. Both inosine and l-alanine play major roles as co-germinants with several other amino acids. A central composite experimental design with three factors (l-alanine, d-glucose, and temperature) using response surface methodology was used to optimize the nutrient-induced germination. The optimal rate of nutrient-induced germination (100%) of B. sporothermodurans spores was obtained after incubation of spore for 60 min at 35 °C in presence of 9 and 60 mM of d-glucose and l-alanine, respectively. The results in this study can help to predict the effect of environmental factors and nutrients on spore germination, which will be beneficial for screening of B. sporothermodurans in milk after induction their germination. Moreover, the chosen method of optimization of the nutrient-induced germination was efficient in finding the optimum values of three factors.     

Decentralized Networked Control System Design Using Takagi-Sugeno (TS) Fuzzy Approach

This paper proposes a new method for control of continuous large-scale systems where the measures and control functions are distributed on calculating members which can be shared with other applications and connected to digital network communications.At first, the nonlinear large-scale system is described by a Takagi-Sugeno(TS) fuzzy model. After that, by using a fuzzy LyapunovKrasovskii functional, sufficient conditions of asymptotic stability of the behavior of the decentralized networked control system(DNCS),are developed in terms of linear matrix inequalities(LMIs). Finally, to illustrate the proposed approach, a numerical example and simulation results are presented.     

Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk

Bacillus sporothermodurans produces highly resistant endospores that can survive ultra-high-temperature treatment in milk. The induction of endospore germination before a heat treatment could be an efficient method to inactivate these bacteria and ensure milk sterility. In this work, the rate of spore germination of B. sporothermodurans LTIS27 was measured in distilled water after high-pressure treatments with varying pressure (50–600 MPa), treatment temperature (20–50 °C), pressure-holding time (5–30 min) and post-pressurization incubation time (30–120 min) at 37 °C or 4 °C. The results showed that pressure-induced germination was maximal (62%) after a treatment at 200 MPa and 20 °C and increased with pressure-holding time and post-pressurization incubation time. Treatment temperature had no significant effect on germination. A central composite experimental design with three factors (pressure, pressure-holding time, and post-pressurization incubation time) using response surface methodology was used to optimize the germination rate in distilled water and in skim milk. No factor interaction was observed. Germination was induced at lower pressure and was faster in milk than in distilled water, but complete germination was not reached. The optimum germination obtained with experimental data was 5.0 log cfu/mL in distilled water and 5.2 log cfu/mL in milk from 5.7 log cfu/mL of spores initially present in the suspension. This study shows the potential of using high hydrostatic pressure to induce the germination of B. sporothermodurans spores in milk before a heat treatment.     

Production of titanium-containing metal-ceramic composites based on boron carbide in the nanocrystalline state

ABSTRACT

The results of the study of the production technology, phase composition, structure and physico-mechanical properties of metal-ceramic materials based on boron carbide and their components are presented. Boron carbide was obtained by direct synthesis from chemical elements using amorphous boron and carbon black. By mechanical dispersion, solid reagents were converted into an ultrafine state. Using a chemical method, nanoscale (70–80?nm) boron carbide was synthesised from suspension solutions of amorphous boron and liquid hydrocarbons. Boron carbide-based metal-ceramic composite powder B₄C–(Co–Ni–Ti) was obtained by mechanical dispersion of the constituent components. Based on results of studying of the temperature-dependence of wetting angle of boron carbide with Co–Ni–Ti metallic alloy, the compacting modes of metal-ceramic composite powders by plasma-spark sintering and hot pressing have been developed. The influence of the component content of the binder metal (alloy) on some physico-mechanical properties (linear expansion coefficient, hardness, and bending strength) of hardmetal-ceramic materials based on boron carbide was studied. It was found that the optimum content of the metal component in the composite is ～ 25?wt-%. In the temperature range 300–600°C, the materials obtained are characterised by stable dimensional factors, since in this temperature range the thermal conductivity coefficient does not depend much on temperature. At room temperature, their bending strength is about 1?GPa. A new method of chemical synthesis of nanocrystalline ceramic compositions of boron carbide and titanium diboride using suspension solutions for the preparation of powders and their spark plasma sintering was also developed to obtain a compacted material of composition B₄C+30?wt-%TiB₂, which has a high hardness of 95 HRA (with maximum microhardness 45.6?GPa) and sufficient strength (with a bending strength of 834?MPa).     

Fabrication of Bulk Targets of MgB2 with Stoichiometric and Nonstoichiometric Contents

Powder of magnesium diboride was obtained by solid phase reaction of mixture of magnesium （〉 99% pure） and amorphous boron （〉 99% pure） powders at 650-900 ℃ temperatures in inert atmosphere. During synthesis process main attention was paid. to removing oxide layer of surfaces of powder particles by organic solvents in Glovebox, where concentration of oxygen and water steam is less than 5 ppm. Homogenization and activation of powders were conducted in a planetary nano-mill by WC balls in an inert area. Pressing of the obtained powders was conducted in an argon atmosphere. MgB2 nonstoichiometric powders contained excess boron and magnesium, Magnesium hydride was used as source of excess boron, which is fragile compound and easy to grind in nano-mill. It decomposites with metallic magnesium and hydrogen up to 280 ℃ temperature. Commercial magnesium diboride powder （Aldrich, 〉 99%） was used for fabrication of MgB2 bulk targets. Powders systems of MgB2-Mg, MgB2-MgH2, MgB2-B homogenized by nano-mill in Glove box was used for fabrication of composites with nonstoichiometric contents. The targets were cylinders with diameters of 27-52 mm and height of 5-15 mm. Consolidation of pressed powdery composites was conducted in argon atmosphere. Synthesis of MgB2 from mixture of magnesium and amorphous boron powders and simultaneous consolidation were conducted by hot pressing （HP） method. Phase content of the obtained targets were established by XRD method after dry polishing. Superconducting characteristic of the obtained samples were measured by vibrational magnetometer. The superconducting transition with an onset at 39 K was observed in a good agreement with the results of the other groups obtained on samples prepared by conventional techniques. The phase exists near the nominal composition without a significant homogeneity range.     

Incidence and characterisation of aerobic spore‐forming bacteria originating from dairy milk in Tunisia

The purpose of this study was to evaluate the incidence and characterisation of aerobic spore‐forming bacteria originating from dairy milk in Tunisia. The distribution of Bacillus species in raw milk, pasteurised milk and UHT milk were 47.5%, 27.5% and 25%, respectively. Seven Bacillus species, including Bacillus pumilus (10%), Bacillus subtilis (12.5%), Brevibacillus brevis (10%), Bacillus cereus (22.5%), Bacillus sphaericus (7.5%), Bacillus licheniformis (12.5%) and Bacillus sporothermodurans (25%) were identified in different milk samples. Bacillus cereus was predominant in raw and pasteurised milk. Although B. sporothermodurans was the predominant sporogenous micro‐organism in UHT milk, B. cereus, B. sphaericus and B. licheniformis were also present. This study showed that there is a high degree of diversity, both phenotypic and genotypic, among Bacillus isolates from Tunisian milk and the persistence of spoilage risk in UHT milk.     

Seasonal and regional occurrence of heat-resistant spore-forming bacteria in the course of ultra-high temperature milk production in Tunisia

Spore-forming bacteria, principally Bacillus species, are important contaminants of milk. Because of their high heat resistance, Bacillus species spores are capable of surviving the heat treatment process of milk and lead to spoilage of the final product. To determine the factors influencing the contamination of milk, spore-forming bacteria occurrence throughout the UHT milk production line during winter, spring, and summer was studied. The obtained results confirm that the total viable rate decreases rapidly throughout the production line of UHT milk showing the efficiency of thermal treatments used. However, the persistent high rate of spore-forming bacteria indicates their high heat resistance, especially in spring and summer. In addition, a significant variation of the quality of raw milk according to the location of the collecting centers was revealed. The molecular identification showed a high degree of diversity of heat-resistant Bacillus species, which are isolated from different milk samples. The distribution of Bacillus species in raw milk, stored milk, bactofuged milk, pasteurized milk, and UHT milk were 28, 10, 16, 13, and 33%, respectively. Six Bacillus spp. including Bacillus licheniformis (52.38%), Bacillus pumilus (9.52%), Bacillus sp. (4.76%), Bacillus sporothermodurans (4.76%), Terribacillus aidingensis (4.76%), and Paenibacillus sp. (4.76%) were identified in different milk samples.