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Estimation of tree volume typically focuses on excurrent forms, with less attention given to decurrent forms. Species with a decurrent form, particularly hardwoods, lack a dominant stem and have large diameter branches that can be included in the merchantable wood volume. We developed a preliminary two-equation system comprising a taper equation and a merchantable whole-tree volume (stem and branches) equation for Quercus rubra L. growing in Navarra (Northern Spain). The equation system includes the diameter at breast height and total tree height as independent variables, along with merchantable height—the height up to which the stem maintains a well-defined excurrent form—as an additional variable. After estimating the stem volume, the branch volume is estimated by subtracting the stem volume from the merchantable whole-tree volume. A second order continuous autoregressive error structure was used to correct for autocorrelation between residuals from the fitted taper equation. The equations explained 90% of the observed variability in diameter and 86% of the observed variability in merchantable whole-tree volume. Both equations have been implemented in the Cubica Navarra 3.0 software for use as a system of equations. These equations are considered preliminary and will be refitted or validated as additional data becomes available from new locations. [ABSTRACT FROM AUTHOR]

The study of how micro-organisms detect and respond to different stresses has a long history of producing fundamental biological insights while being simultaneously of significance in many applied microbiological fields including infection, food and drink manufacture, and industrial and environmental biotechnology. This is well-illustrated by the large body of work on acid stress. Numerous different methods have been used to understand the impacts of low pH on growth and survival of micro-organisms, ranging from studies of single cells to large and heterogeneous populations, from the molecular or biophysical to the computational, and from well-understood model organisms to poorly defined and complex microbial consortia. Much is to be gained from an increased general awareness of these methods, and so the present review looks at examples of the different methods that have been used to study acid resistance, acid tolerance, and acid stress responses, and the insights they can lead to, as well as some of the problems involved in using them. We hope this will be of interest both within and well beyond the acid stress research community. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature (3–37 °C), on the behaviour of L. monocytogenes when cocultured with Latilactobacillus sakei 23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central composite design in meat simulation media. L. sakei and L. monocytogenes counts, pH, lactic acid production and bacteriocin activity were determined in mono and coculture. The pH decrease and lactic acid production were highly influenced by glucose, while production of sakacin K by L. sakei CTC494 was observed at moderate (10 and 20 °C), but not at the lowest (3 °C) and highest (37 °C), temperatures. Coculture growth had no effect on the acidification and bacteriocin production but inhibited and inactivated L. monocytogenes when L. sakei 23K entered the early stationary phase and when L. sakei CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction of L. monocytogenes were at 20 °C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those highlighting the importance of considering product formulation and fermentation conditions for bioprotective starter cultures application. [ABSTRACT FROM AUTHOR]