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Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 108 -109 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The &lsquo, brie&rsquo, and &lsquo, blue&rsquo, cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

Framed from a constructivist approach, this manuscript draws from Savickas’ (2005) Theory of Career Construction to assess programmatic development and mastery of learning outcomes in preparation for life after higher education. Utilizing a mixed-method approach, findings outline recommendations for campusbased practitioner programming informed from the voices of NCAA Division I football student-athletes.

Objective The purpose of this study is to compare the incidence of acute renal injury (ARI) in patients on intermittent infusion to extended infusion piperacillin/tazobactam. Methods Data was collected for the intermittent infusion group from November 2010 to December 2010 until 100 patients were enrolled. The data was then compared to 100 patients in the extended infusion group from November 2011 to December 2011. Patients who received at least three consecutive doses of piperacillin/tazobactam and were inpatient for at least 48 hours were included. Patients were excluded for any of the following: baseline serum creatinine (SCr) ≥4 mg/dL, age less than 18 years old, pregnancy, penicillin allergy, or concurrent use with any cephalosporin or penicillin. The primary endpoint was the incidence of ARI, defined as a SCr two times the baseline or 0.5 mg/dL increase within 24 hours. The secondary endpoint was patient length of stay, measured as actual inpatient days. Results Eleven patients in the intermittent infusion group and nine patients in the extended infusion group developed ARI (11% vs. 9%, p = 0.637). The length of stay between the intermittent and extended infusion groups was 19 days vs. 14 days, respectively ( p = 0.083). Conclusion The incidence of ARI in patients on piperacillin/tazobactam was similar between the intermittent and extended infusion groups. Larger studies should be considered to confirm that the incidence of ARI associated with piperacillin/tazobactam is not infusion-related.