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  • 1
    Electronic Resource
    Electronic Resource
    Stability of Mannitol to Lactobacillus plantarum Degradation in Green Beans Fermented with Lactobacillus cellobiosus (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mannitol, in fermented green bean juice, was converted to lactic acid by Lactobacillus plantarum when the initial pH was raised to 3.9. However, at pH 3.5, mannitol was stable to anaerobic degradation by a 106 CFU/ml inoculum of 19 strains of L. plantarum and four isolated homofermentative lactobacilli. Several strains were capable of limited mannitol degradation at an initial pH 3.7. Completely fermented beans were microbiologically stable for at least 6 months under anaerobic conditions at 27°C. It is possible that heterolactic acid-fermented vegetables are microbiologically stable provided fermentable sugars are removed and the pH is lowered below pH 3.7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14943.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Fermentation Characteristics of Heterolactic Acid Bacteria in Green Bean Juice (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Green bean juice was fermented with 10 species (14 strains) of heterofermentative and two homofermentative lactic acid bacteria to select organisms which might be used to carry out a complete fermentation. Lactobacillus cellobiosus was the only organism to remove all fermentable sugars from bean juice with or without 2.5% NaCI. Nine other cultures used from 75–95% of the sugars. Lactobacillus cellobiosus also produced the lowest final pH among the 14 strains. A complete analysis of the major fermentation substrates and products was done for each of the organisms. Fermentation balance calculations showed a range from 74–132% carbon recovery. These bacteria showed considerable variation in the ability to degrade malic acid and to form mannitol and acetic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14941.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Complete Heterolactic Acid Fermentation of Green Beans by Lactobacillus cellobiosis (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Only Lactobacillus cellobiosus, among eight strains of heterofermentative lactic acid bacteria, removed all fermentable sugars from green beans. Proper blanching of the beans was required to prevent growth by natural lactic acid bacteria. An inoculum of 10 CFU/ml Lactobacillus plantarum and 106 CFU/ml L. cellobiosus resulted in the formation of twice as much lactic acid as inoculation with L. cellobiosus alone. A maximum of 3.74% sugar was metabolized by L. cellobiosus in bean juice containing 2.5% NaCI and 0.08% acetic acid. Fructose was nearly quantitatively reduced to mannitol with a concomitant accumulation of acetic acid. Ethanol was not observed until most of the fructose was metabolized. The L. cellobiosus-fermented beans had a more mild acid flavor than beans fermented with L plantarum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14942.x
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    Paper (German National Licenses)
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  • 4
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    Earthquake School in the Cloud: Citizen Seismologists in Taiwan (2016)
    Seismological Society of America (SSA)
    Details
    Publication Date: 2016-01-08
    Description: It is hoped that through the cultivation of a crew of volunteer citizen seismologists, public involvement could be encouraged and the discovery and inquiry into earthquake knowledge could be promoted. These volunteers can contribute to data collection, analysis, and reporting, and have the potential to greatly improve the emergency response to earthquakes. The Citizen Seismologists in Taiwan Project (CSTaiwan) is designed to elevate the quality of earthquake science education by incorporating earthquake and tsunami stories and educational earthquake games into traditional school curricula. The project aims to build a cloud-based computing service incorporating an earthquake school (i.e., a website for online learning) where teachers can easily teach their students about earthquakes and children can learn about earthquakes in a fun environment. Here we demonstrate how students perform P - and S -wave picking and measure seismic intensity through an interactive learning platform, how scientists and school teachers work together, and how we create a near-real-time earthquake games competition to facilitate continuous learning while making earthquake science fun. We also develop 49 questions associated with participants’ preknowledge, attitude, and skills in earthquake sciences, called Citizen Seismological Literacy (CSL). The CSL model may serve as an example to quantify citizen’s background in earthquake sciences and could be applied as a framework for seismologists around the world who wish to approach the public for educational purposes, while considering promoting the public’s seismologic literacy.
    Print ISSN: 0895-0695
    Electronic ISSN: 1938-2057
    Topics: Geosciences
    Published by Seismological Society of America (SSA)
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