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Conversion of organic wastes to methane via anaerobic digestion has been practiced for more than 160 years. However, the technical bottlenecks derived from the thermodynamic limitations of interspecies hydrogen/formate transfer (IHT/IFT) between syntrophs and methanogens resulting in the slow fermentation rate, low methane conversion efficiency and poor stability of system still limit its large-scale application. No engineering strategy to speed up IHT/IFT for dramatically changing the performances of anaerobic digestion has been developed. However, recent studies documented that simply pretreating organic wastes to produce ethanol could effectively accelerate and stabilize anaerobic digestion. This may be linked to the promotion of direct interspecies electron transfer (DIET), an alternative working mode that no longer requires hydrogen or formate as an electron carrier. Further information on how this strategy affects the function of methanogenic communities to clarify its advantages is required. In this study, we summarized the evidence that pretreating organic wastes to produce ethanol enhanced anaerobic digestion, discussed the link between ethanol and DIET, and emphasized how this strategy would be better applied in the future.

Streptococcus thermophilus is a common milk starter, and the ability to hydrolyse proteins is an important property. The proteolytic systems of S. thermophilus strains CS5, CS9, CS18 and CS20 have been investigated according to their genomes. The growth and proteolytic abilities of these strains have been analysed in combination with gene expressions of both the proteolytic system and the two-component systems (TCSs) of the specified strains. When the strains are grown in milk, prtS is a key determinant in the fermentation rate of PrtS+ strains (CS5, CS18 and CS20), but other genes are activated in the PrtS− strain CS9. The proteolytic system is regulated by the global transcriptional regulatory factor CodY, especially in the strain CS9. Furthermore, the expression of most genes involved in the proteolytic system and the TCSs were positively correlated with proteolytic activity of strains. The relationship between TCSs and proteolytic gene expression should be investigated in the future.

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, ‘L’ value of breads decreased, whereas ‘a’ and ‘b’ values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

The purpose of this study is to investigate the sensory characteristics and preference of Spelt white bread and to examine its market potential. For this purpose, the sensory characteristics of Spelt flour dough was analyzed and a questionnaire survey was conducted on the general public to grasp the preference and repurchase intention of Spelt bread. As a result of this study, the sensory characteristics of Spelt wheat dough showed that the fermentation rate was slightly higher than that of general wheat flour and the Spelt flour dough was more slightly acidic than that of general wheat flour. The result of this survey showed that Spelt flour bread had a comparative advantage in terms of digestibility, flavor and overall favorability compared to general wheat flour. For the repurchase intentions for Spelt flour bread, it was found that the intentions to buy it for health and as gifts was high. Based on this research, I expect that the studies about marketing strategy with Spelt flour bread will be done along with the development of various products.

Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries [...]

Article Nitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content in the apple must may have an impact on the flavour characteristics of cider. This research aimed to assess yeast performance in two different commercially available musts with similar non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile ester production by yeast, and sensory properties of the final product were evaluated. The results showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did not vary between the two different musts. Yeasts consumed more malic acid in the environment of higher initial malic acid content. The content of volatile esters and sensory properties of the final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one of the products.

Fermented African locust bean seeds can be used as substitute to chemically based food spices. It improves sensory properties of foods which includes the organoleptic characteristics. P. biglobosa (African locust bean) seeds were processed and fermented to a vegetable protein based African condiment known as ‘Iru’. Fermentation process was carried out at four different temperatures which are 40, 50, 60 and 70°C. The monitoring of the fermentation rate was based on three parameters namely: Carbon dioxide production, pH and reduction in substrate weight. Substrates were inoculated with Bacillus subtilis and Saccharomyces cerevisiae as starter culture while fermentation process took place for the duration of five days under anaerobic condition. The result obtained from the pH of fermented seeds confirmed the fermentation process to be alkaline in nature.

The fermentation of tiger nut (Cyperus esculentus var. sativus) using Saccharomyces cereviseae was carried out under varying temperature: 25 o C, 30 o C, 35 o C, 40 o C, 45 o C and 50 o C respectively and pH of 4.0 which changes due to temperature. The fermentation time was 8 hours for all the temperatures. The effect of temperature on the rate of fermentation of juice from tiger nut was determined using the volume of carbon dioxide produced. Fermentation rate was observed to be highest at 40 o C while the pH before and after fermentation were 4.10 - 4.29 and 3.60 - 3.67 respectively. The concentrations of ethanol produced were 13.35 g/L, 27.45 g/L, 31.16 g/L, 36.35 g/L, 33.39 g/L and 28.94 g/L at 25 o C, 30 o C, 35 o C, 40 o C, 45 o C and 50 o C respectively. Bangladesh J. Sci. Ind. Res. 51(2), 89-94, 2016

Accurate predictions of outflow of digesta from the rumen are critical for improving modeling of feed intake, rumen function and fermentation patterns of ruminants. The main objective of this work was to develop an improved representation of rumen digesta outflow in the Molly model. The work is primarily an integration of existing knowledge of rumen digestion responsible for variations in digesta outflows in ruminants, and describes the structure and function of the new development, assessing the new model in terms of ruminal outflow and fermentation in response to different feeding scenarios. The present development includes three changes to the model: (1) a medium-size particle pool was added to the rumen which was assumed to ferment and pass from the rumen; (2) particulate passage was made a function of particle size, particle concentrations in the rumen, and liquid passage rate; and (3) fermentation rate was made a function of particle surface area in the medium and small particle pools. Although prediction accuracy of digestive functions was not substantially improved by the change in model structure, the model now reproduces observed patterns of variation in rumen function as affected by the food intake and dietary particle size compared with those reported in the literature, which was not previously the case. It also reproduces more realistic trends in rumen fermentation patterns, digestion and methane yields. The concepts embedded in the new development capture underlying biological mechanisms driving the variation in digesta outflows from the rumen that were not captured before.

Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer. Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.

A database is provided which can be used as a guide to determine the maximum refrigeration capacity required during wine making (precooling and fermentation control). Factors such as maximum daily grape intake, temperature of the grapes, precooling period, fermentation rate, heat gain in the fermentation building, heat gain in the refrigerated water distribution system as well as the efficiency of refrigeration systems are considered. Graphs, as well as equations, are provided from which the maximum refrigeration capacity required for grape intakes varying from 25 t - 1 000 t per day can be determined in kJ/h. Provision is made for three different precooling periods. Separate graphs are provided from which the influence of the temperature of the grapes, as well as the influence of heat gain in refrigerated water distribution systems on the overall refrigeration capacity required, can be determined respectively. The database cannot replace thorough detailed refrigeration system design and engineering. However, it provides wine makers with a simple guide whereby designs can be checked, or the use of the capacity of existing systems managed more effectively.

The effect of rehydration temperature on 11 active dried yeast preparations was studied. Rehydration temperatures varied from 20°C to 47°C. Fermentation rate, cell viability and leached solids were determined at each temperature. The effect of yeast rehydration temperature on wine quality of four wine cultivars was also determined. Results showed that yeast strains differ in their optimum rehydration temperatures and that rehydration temperatures between 35°C and 39°C will yield maximum fermentation rates. The optimum rehydration temperature for cell viability was on average higher than that for the maximum fermentation rate. Differences in wine quality were found, but no specific conclusion could be made with regard to a specific yeast strain.

The effect of four yeast strains, two levels of grape solids, two nitrogen levels and three fermentation temperatures viz. 10°, 13° and 15° C on total fermentation time (TFT) and wine quality was studied in a factorial experiment by employing a nitrogen deficient Chenin blanc must. It was found that the presence of solids, addition of nitrogen and fermenting at 15° C decreased TFT dramatically. Nitrogen was the only factor which also increased wine quality, the other two having a detrimental effect. At optimum levels of nitrogen, yeast strains WE 452 and WE 500 (VORI collection) reduced TFT without detrimentally affecting wine quality. In the case of WE 452, no solids should be present and fermentation conducted at 10° C -13° C, and in the case of WE 500, traces of solids should be present and a fermentation temperature of between 13° C - 15° C should be utilized. Under these conditions WE 452 and WE 500 reduce TFT from C.76 days to as few as C.30 and C.15 days respectively.

The experiment was carried to study the fermentation regularity of different maturity, so as to provide theoretical basis for the effective storage of Lingwu long jujubes. The results showed that with the increase of maturity, the fermentation rate of fruits also increased, and the fermentation rate of eight, nine, ten mature fruits had significant differences, and the seven, eight mature were not. Based on the fermentation regularity and other quality indicators, the conclusion was that the storage of Lingwu long jujubes should be appropriate to eight mature jujube.

Corn grits are commonly used adjuncts in the brewing industry in the United States, especially for lager beers. The major challenge of using a high amount of adjuncts in the brewing process is reduced levels of nutrients available to yeast during fermentation, which negatively affects the growth and functioning of yeast, and results in sluggish fermentation. The problem is usually addressed by adding external nutrition. The objective of this work was to assess the suitability of corn components other than brewer&rsquo, s grits to improve the fermentation rates. Water obtained after soaking of corn germ, a vital source of lipids and soluble proteins, was investigated as a source of nutrient during brewing of 40:60 (w/w) corn grits and malt mixture. Performance of water-soluble nutrients from germ of two corn verities, yellow dent corn and flint corn, was investigated. Germ soak water was added during corn grits slurry formation before mashing. The addition of germ water increased the free amino nitrogen levels by 37% and Zn concentrations by 3.6 times in the wort, which resulted in up to a 28% higher fermentation rate (between 48 to 72 h of fermentation) and shortened the fermentation time from 120 to 96 h. The use of water obtained from the soaking of flint corn germ resulted in a similar shortening of fermentation time. In another approach, nutrient-rich concentrated germ soak water was directly added into the wort, which also resulted in similar improvements in the fermentation rate as those from adding germ soak water during slurry formation. Due to leaching of micronutrients and soluble proteins, the oil concentrations in the germ increased by more than 30%, enhancing its economic value.

Fermentation rate and fermentation efficiency are two key aspects for industrial vinegar production. A new target, ratio of oxygen consumption versus acid yield, is introduced to evaluate the fermentation efficiency. Semi-continuous fermentation is optimized by means of harmony between acetification rate and ratio of oxygen consumption versus acid yield. This protocol operates on initial acidity of discontinuous procedure to adjust bacterial metabolism which directly affects the fermentation process. As a result, average acetification rate is increased to 1.81 g acid/l h, which is 20% higher than the original level (1.48 ± 0.32 g acid/l h), and the air flow rate is also reduced by 41% of initial setting. In such a condition, the stoichiometry yield of vinegar is also improved to 94.3 ± 0.67%. So this method could be considered to optimize the industrial scale process in future.

Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat Qu on Chinese rice wine flavour has attracted great interest. In this study, Chinese rice wine fermentations were conducted with different saccharifying agents (wheat Qu and mixed commercial enzymes) to study the effect of wheat Qu on the fermentation process and aroma characteristics of Chinese rice wine. Our results showed that wheat Qu not only acted as a saccharifying agent, but also increased yeast activity and the formation of aroma compounds. A higher yeast growth and fermentation rate, in addition to a lower yeast death rate, were observed when wheat Qu was used as a saccharifying agent. Global analysis of the aromatic profiles revealed that the use of wheat Qu greatly promoted the formation of the aroma compounds during a Chinese rice wine fermentation. The concentrations of the volatile phenolic compounds and higher alcohols were higher in the Chinese rice wine samples fermented with wheat Qu. It was concluded that the role of wheat Qu cannot simply be replaced by commercial enzymes and that the Chinese rice wine aromatic profiles can be modulated depending on the amount of wheat Qu used in the fermentation. Copyright © 2013 The Institute of Brewing & Distilling

Made available in DSpace on 2016-04-01T18:44:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2013. Added 1 bitstream(s) on 2016-04-01T18:49:39Z : No. of bitstreams: 1 ISSN1981-4100-2013-70-03-269-280.pdf: 356483 bytes, checksum: 0f7e95701e1daa2403c60e1890390b0e (MD5) Este trabalho avaliou o efeito do processamento em dois híbridos de milho secos e ensilados úmidos, sobre a degradabilidade in situ da matéria seca (MS) e da proteína bruta (PB). A granulometria apresentou diferença no DGM (Diâmetro Geométrico Médio) dos ingredientes submetidos à moagem. Foram utilizados três ovinos fistulados no rúmen, em delineamento inteiramente casualizado, em esquema fatorial 2 x 2 x 3, sendo dois híbridos de milho (textura dura e mole), dois métodos de conservação e três processamentos (moído grosso, médio e fino), com cinco tempos de incubação (3, 6, 12, 24 e 48 horas). Os valores da fração A na SMM (silagem de milho mole) da MS foram superiores ao GMM (grão de milho mole) em todas as granulometrias. A ensilagem aumentou a solubilidade da MS dos ingredientes, diminuindo a fração B comparada ao grão seco. Os valores das frações DP e DE a 5%/h da proteína foram maiores para SMM e GMM, apresentando maior desaparecimento com avanço do tempo de incubação. Para a MS a ensilagem aumentou a degradabilidade do milho textura mole. A taxa de fermentação foi superior para SMM e GMM. A ensilagem influencia positivamente no desaparecimento da MS e PB comparada com o GMM. The objective of this work was to evaluate the effect of processing two corn hybrids conserved, dry and humid grains, the dry matter (DM) and crude protein (CP) degradability in situ. The particle size was determined and difference was verified in MGD (Medium Geometric Diameter) of processed ingredients. Three sheep were used with rumen canulated, in a completely randomized design, using a factorial outline 2 x 2 x 3, being two corn hybrid, two conservation methods and three processing forms (whole, coarsely and finely ground), with five times of incubation (3, 6, 12, 24 and 48 hours). The fraction A in SDC (silage of dent corn) of DM was superior to GDC (grain of dent corn) in all of the particles size. The ensiling process increased the DM solubility, reducing the fraction B in comparison to dry grain. The values regarding the fractions DP and DE the 5% per hour of the protein, were larger for SDC and GDC, it presents a decreasing when the incubation time advances. The fermentation rate was superior for SDC and GDC. The ensiling process has positive effect in the decreasing of DM and CP in comparison to GDC. Escola Superior de Agronomia de Paraguaçu Paulista (ESAPP), Paraguaçu Paulista, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária e Zootecnia (FMVZ), Departamento de Melhoramento e Nutrição Animal, Botucatu, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Departamento de Zootecnia, Dracena, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária e Zootecnia (FMVZ), Departamento de Melhoramento e Nutrição Animal, Botucatu, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Departamento de Zootecnia, Dracena, SP, Brasil

BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0) (known to result in increased H2S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post‐harvest storage of apples). RESULTS Only S0 led to increased H2S production. Fenbuconazole (≥0.2 mg L−1) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L−1) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L−1. These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Massive bubble formation after diving can lead to decompression sickness (DCS) that can result in neurological disorders. In experimental dives using hydrogen as the diluent gas, decreasing the body's H2burden by inoculating hydrogen-metabolizing microbes into the gut reduces the risk of DCS. In contrast, we have shown that gut bacterial fermentation in rats on a standard diet promotes DCS through endogenous hydrogen production. Therefore, we set out to test these experimental results in humans. Thirty-nine divers admitted into our hyperbaric center with neurological DCS (Affected Divers) were compared with 39 healthy divers (Unaffected Divers). Their last meal time and composition were recorded. Gut fermentation rate was estimated by measuring breath hydrogen 1-4 h after the dive. Breath hydrogen concentrations were significantly higher in Affected Divers (15 ppm [6–23] vs. 7 ppm [3–12]; P = 0.0078). With the use of a threshold value of 16.5 ppm, specificity was 87% [95% confidence interval (CI) 73–95] for association with neurological DCS onset. We observed a strong association between hydrogen values above this threshold and an accident occurrence (odds ratio = 5.3, 95% CI 1.8–15.7, P = 0.0025). However, high fermentation potential foodstuffs consumption was not different between Affected and Unaffected Divers. Gut fermentation rate at dive time seemed to be higher in Affected Divers. Hydrogen generated by fermentation diffuses throughout the body and could increase DCS risk. Prevention could be helped by excluding divers who are showing a high fermentation rate, by eliminating gas produced in gut, or even by modifying intestinal microbiota to reduce fermentation rate during a dive.

The success of medusahead (Taeniatherum caput-medusae ssp. asperum) as an invasive exotic grass in the western US is attributed in part to its low palatability. The nutritional context where medusahead grows can be modulated by the use of supplements that increase herbivores��� preference for unpalatable feeds. Additionally, positive experiences early in life (with mother, with supplements) can have long-life influences on preference for unpalatable feeds. To test the influence of the nutritional context on medusahead intake, ewes grazed with their lambs during summer of 2013 on medusahead-infested rangeland with (Treatment) or without (Control) the daily provision of an energy-rich supplement. To test for the effect of experience early in life at grazing medusahead on use of this weed later in life, lambs that grazed with their mothers during 2013 (Experienced) were exposed to medusahead (in pens and during grazing) as yearlings during summer of 2014 along with inexperienced (Control) animals. To better understand the unpalatability of medusahead, the fermentation kinetics of medusahead at different phenological stages and particle sizes was assessed. Ewes grazing with their lambs showed low use of medusahead (5% of the grazing events recorded), even when supplemented. Nevertheless, medusahead use increased across the grazing period and utilization was similar to medusahead abundance in the plant community. Use of medusahead by nursing lambs was correlated with that observed by their mothers and lambs utilized medusahead to the same extent either before or after weaning. Yearlings in pens showed low intake of medusahead and a cyclic pattern of intake across days. However, experienced yearlings displayed a more even intake of medusahead across days and a greater gain-to-feed ratio than Control yearlings. All yearlings showed low to nil use of medusahead during grazing. Medusahead had lower fermentation rates than alfalfa hay and fermentation rates declined with plant maturity. Organic matter digestibility for medusahead declined as particle size of the substrate increased, a relationship that explains the low palatability of the weed. These results provide the foundation for grazing treatments aimed at reducing the abundance of the weed or at preventing its spread in rangelands with different levels of medusahead infestations.

Ruminant husbandry is a major source of anthropogenic greenhouse gases (GHG). Filling knowledge gaps and providing expert recommendation are important for defining future research priorities, improving methodologies and establishing science-based GHG mitigation solutions to government and non-governmental organisations, advisory/extension networks, and the ruminant livestock sector. The objectives of this review is to summarize published literature to provide a detailed assessment of the methodologies currently in use for measuring enteric methane (CH) emission from individual animals under specific conditions, and give recommendations regarding their application. The methods described include respiration chambers and enclosures, sulphur hexafluoride tracer (SF) technique, and techniques based on short-term measurements of gas concentrations in samples of exhaled air. This includes automated head chambers (e.g. the GreenFeed system), the use of carbon dioxide (CO) as a marker, and (handheld) laser CH detection. Each of the techniques are compared and assessed on their capability and limitations, followed by methodology recommendations. It is concluded that there is no ‘one size fits all’ method for measuring CH emission by individual animals. Ultimately, the decision as to which method to use should be based on the experimental objectives and resources available. However, the need for high throughput methodology e.g. for screening large numbers of animals for genomic studies, does not justify the use of methods that are inaccurate. All CH measurement techniques are subject to experimental variation and random errors. Many sources of variation must be considered when measuring CH concentration in exhaled air samples without a quantitative or at least regular collection rate, or use of a marker to indicate (or adjust) for the proportion of exhaled CH sampled. Consideration of the number and timing of measurements relative to diurnal patterns of CH emission and respiratory exchange are important, as well as consideration of feeding patterns and associated patterns of rumen fermentation rate and other aspects of animal behaviour. Regardless of the method chosen, appropriate calibrations and recovery tests are required for both method establishment and routine operation. Successful and correct use of methods requires careful attention to detail, rigour, and routine self-assessment of the quality of the data they provide., This review is part of the FACCE-JPI ‘Global Network’ project. Authors acknowledge national funding from the Departmentfor Environment, Food and Rural Affairs (UK), INIA (Spain, project MIT01-GLOBALNET-EEZ), the Ministry of Economic Affairs(The Netherlands; project Global Research Alliance on Agricultural Greenhouses Gases, BO-20-007-006), USDA-NIFA (USA),French National Research Agency through the FACCE-JPI program, Agricultural GHG Research Initiative for Ireland (AGRI-I),Academy of Finland, Helsinki, Finland (Project 281337), and BLW (Switzerland).

The influence of five sterol biosynthesis-inhibiting (SBI) fungicides (cyproconazole, diniconazole, epoxiconazole, flutriafol, and tebuconazole) on the fermentation and quality of young ale beer was assessed. Fungicides were individually supplied to the brewer wort to obtain a concentration of 0.2 μg/ml. A noticeable influence of the fungicide residues on the fermentation rate was observed in all cases. From the third day onwards, the fermentation rate was low in all treated samples. At the end of fermentation (8 days), statistically significant differences (p

Sourdough leavened breads rely upon an active yeast strain in the mature sourdough to provide the leavening capacity needed in the bread dough. A strain of Candida milleri yeast, previously known as a good gas producer, was grown together with a homofermentative or a heterofermentative lactobacillus in sourdough at 22, 25 or 28 °C in a one stage re-inoculation procedure. The focus was to recognize fermentation conditions of the sourdough (dough yield, DY250) favoring leavening in the final bread dough (DY200). Endogenous leavening of bread dough was enhanced by low temperature during the sourdough fermentation. The lower temperature delayed acidification of the sourdough, shortening the time that the yeast was exposed to high acidity and especially undissociated acids. This resulted in a higher leavening of the bread dough in both sourdoughs. The results suggest that it is possible to improve endogenous leavening capacity by optimizing the industrial sourdough process.

We studied the diet, activity budget, vertical ranging, and postural behaviour in relation to weather of the three-toed sloth (Bradypus variegatus flaccidus) in disturbed montane forest remnants (1150 m asl) in northern Venezuela. Sloths spent most (72.9%) of their time resting and had a nearly exclusive (99.4%) leaf diet. While resting they assumed a sitting - not hanging - posture mostly (90.2% of observations). Species of three families, Clethraceae, Cecropiaceae, and Clusiaceae accounted for 77% of feeding records. Young leaves (67.2%) accounted for most of the leaf diet. Activity and posture were dependent on weather conditions. Sloths fed more often during mid-day hours and tended to rest more at dawn and dusk. In northern Venezuela sloths tended to use more frequently the upper strata of the canopy, while in warmer lowland sites they use intermediate levels more often. They adopted postures that maximized exposure of ventral surfaces to incident solar radiation when sunny, but minimized their surface area by huddling when cloudy, foggy or rainy. We propose that sunning behaviour of sloths may speed up their fermentation rate, and ultimately, might have been an important selective factor in the evolution of derived upside-down posture of sloths.

Novel, non-GMO active dry yeast preparations (YSEO—Yeast SEcurity & Optimization) of commercialized strains were compared with standard preparations in the production of commercial and laboratory scale wines. Fermentation rate, yeast growth, and hydrogen sulfide production were monitored with sensory evaluation performed on the finished commercial wines. Laboratory fermentations of low nitrogen musts demonstrated no differences in fermentation rates between yeast treatments, but significantly lower production of hydrogen sulfide. The YSEO strains completed commercial scale Syrah fermentations between 4 and 20 days faster than the standard preparations. Sensory evaluation of the commercially scale wines by an expert panel showed differences between the wines with respect to key aroma and flavor attributes.