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Samples of two hundred finger‐ and toenails cultured after a 70% alcohol disinfection for 2 min were compared with non‐disinfected samples cultured on a classical way. Alcohol treatment caused a significant decrease in isolation of yeast and moulds. Both organisms were cultivated at 25.5 and 31%, respectively, when not treated with alcohol, whereas the isolation rate dropped to 10 and 17.5%, respectively, after alcohol treatment. Isolation of dermatophytes decreased from 27.5 to 23.5% when alcohol disinfection was used. In conclusion, although alcohol disinfection of nail samples in the laboratory effectively decreases the isolation rate of unwanted contaminants on Sabouraud glucose agar without cycloheximide, it hampers the isolation of dermatophytes and pathogenic yeasts on cycloheximide‐containing media.

A simple and fast, but sensitive TLD method for the measurement of energy and homogeneity of therapeutically used electron beams has been developed and tested. This method is based on the fact that when small thicknesses of high-Z absorbers such as lead are interposed in the high-energy electron beams, the transmitted radiation increases with the energy of the electron beams. Consequently, the ratio of readouts of TLDS held on the two sides of a lead plate varied sharply (by factor of 70) with a change in energy of the electron beam from 5 MeV to 18 MeV, offering a very sensitive method for the measurement of the energy of electron beams. By using the ratio of TL readouts of two types of TLD ribbon with widely different sensitivities, LiF TLD-700 ribbons on the upstream side and highly sensitive CaF2:Dy TLD-200 ribbons on the downstream side, an electron energy discrimination of better than +/- 0.1 MeV could be achieved. The homogeneity of the electron beam energy and the absorbed dose was measured by using a jig in which the TLDS were held in the desired array on both sides of a 4 mm thick lead plate. The method takes minimal beam time and makes it possible to carry out measurements for the audit of the quality of electron beams as well as for intercomparison of beams by mail.

The effects of sugars relevant for sourdough fermentation (i.e. glucose, fructose, maltose, and sucrose) on the kinetics of the bacteriocin-producing Lactobacillus amylovorus DCE 471 strain were assessed. The sugars were applied solely or in combination in a sourdough simulation medium during batch fermentations at temperature and pH conditions encountered during the production of type II sourdoughs. When growing on a single energy source, glucose was preferentially consumed by L. amylovorus DCE 471, followed by maltose and fructose. The strain was unable to grow on sucrose. In glucose-containing mixtures, glucose was always consumed most rapidly by L. amylovorus DCE 471 and seemed to steer its growth during the early growth phase, mainly because of the delaying effect on maltose consumption. Maltose consumption started only when low glucose levels were reached. In all cases, fructose was used as an energy source and not as a terminal electron acceptor, since no acetic acid or mannitol were produced. Increased bacteriocin titres were observed with binary or ternary sugar combinations compared to single energy sources. Thus, the diversity of the energy source seemed to stimulate the production of amylovorin L. Cell growth of and production of amylovorin L by L. amylovorus DCE 471 paralleled for all sugar combinations tested.

Production of biomass and phycocyanin (PC) were investigated in highly pigmented variants of the unicellular rhodophyte Galdieria sulphuraria, which maintained high specific pigment concentrations when grown heterotrophically in darkness. The parental culture, G. sulphuraria 074G was grown on solidified growth media, and intensely coloured colonies were isolated and grown in high-cell-density fed-batch and continuous-flow cultures. These cultures contained 80-110 g L(-1) biomass and 1.4-2.9 g L(-1) PC. The volumetric PC production rates were 0.5-0.9 g L(-1) day(-1). The PC production rates were 11-21 times higher than previously reported for heterotrophic G. sulphuraria 074G grown on glucose and 20-287 times higher than found in phototrophic cultures of Spirulina platensis, the organism presently used for commercial production of PC.

It is well known that polymeric free radicals remain trapped inside dental resins for a long time after photopolymerization. Moreover, although these high molecular mass compounds have very limited mobility, there is evidence to suggest that they disappear progressively over time. The purpose of this study was to provide new experimental data to help understand this phenomenon. To determine whether low molecular mass free radicals are released by dental composites stored in hydrophilic media, we used electron paramagnetic resonance spectroscopy to perform spin-trapping experiments on experimental and commercial samples stored in ethanol. Under these conditions, ethoxy radicals were produced. Further experiments demonstrated that (1) hydroxyl radicals were released from the methacrylated resin and (2) they reacted with ethanol molecules to produce "secondary" ethoxy free radicals. In addition to the well-known monomer toxicity of methacrylated resins, we may have identified a new source of concern for these biomaterials.

ABSTRACT‐ In an attempt to elucidate the role of fat‐storing cells (FSCs) in alcoholic liver fibrosis, we examined the effects of ethanol and acetaldehyde on collagen synthesis by FSCs isolated from CCl4‐treated or normal rats. Isolated FSCs from normal rats showed characteristic lipid droplets in the cytoplasm. FSCs from CCl4‐treated rats showed an abundant rough endoplasmic reticulum and a small number of lipid droplets. Collagen synthesis by the cells from CCl4‐treated rats was 4–5‐fold enhanced as compared with untreated rats. Though ethanol had an inhibitory effect on collagen synthesis by FSCs, acetaldehyde stimulated collagen production by the cells from CCl4‐induced hepatic fibrosis, whereas collagen synthesis by the cells from normal rats was not influenced by acetaldehyde. From these results, FSCs are morphologically and functionally changed in liver fibrosis, and the transitional state of FSCs might be important in the pathogenesis of alcoholic liver fibrosis.

Amplification of repetitive bacterial DNA elements through the polymerase chain reaction (rep-PCR fingerprinting) using the (GTG)(5) primer, referred to as (GTG)(5)-PCR fingerprinting, was found a promising genotypic tool for rapid and reliable speciation of acetic acid bacteria (AAB). The method was evaluated with 64 AAB reference strains, including 31 type strains, and 132 isolates from Ghanaian, fermented cocoa beans, and was validated with DNA:DNA hybridization data. Most reference strains, except for example all Acetobacter indonesiensis strains and Gluconacetobacter liquefaciens LMG 1509, grouped according to their species designation, indicating the usefulness of this technique for identification to the species level. Moreover, exclusive patterns were obtained for most strains, suggesting that the technique can also be used for characterization below species level or typing of AAB strains. The (GTG)(5)-PCR fingerprinting allowed us to differentiate four major clusters among the fermented cocoa bean isolates, namely A. pasteurianus (cluster I, 100 isolates), A. syzygii- or A. lovaniensis-like (cluster II, 23 isolates), and A. tropicalis-like (clusters III and IV containing 4 and 5 isolates, respectively). A. syzygii-like and A. tropicalis-like strains from cocoa bean fermentations were reported for the first time. Validation of the method and indications for reclassifications of AAB species and existence of new Acetobacter species were obtained through 16S rRNA sequencing analyses and DNA:DNA hybridizations. Reclassifications refer to A. aceti LMG 1531, Ga. xylinus LMG 1518, and Ga. xylinus subsp. sucrofermentans LMG 18788(T).

Leek (Allium ampeloprasum var. porrum) is one of Belgium's most important vegetables. All or part of the green leek parts are often left on the fields because of their limited cooking applications compared to the white leek parts. Therefore, the possibility to perform leek fermentations in view of product valorization and diversification was investigated. This study deals with the community dynamics, species diversity, and metabolite kinetics of spontaneous leek fermentations, thereby studying the influence of added NaCl concentration, harvesting season, and duration of the fermentation. The combination of a culture-dependent and culture-independent approach revealed the prevalence of lactic acid bacteria (LAB) from the third day of fermentation onwards, which was not influenced by the fermentation conditions applied. Enterobacteriaceae, Pseudomonadaceae, and yeasts disappeared after one week of fermentation. Leuconostoc mesenteroides, Lactobacillus sakei, and Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus parabrevis were the most frequently isolated LAB species. Both added NaCl concentrations were suitable to perform successful fermentations within three weeks. By that time, glucose and fructose, the main leek carbohydrates, were metabolized into mainly lactic acid, acetic acid, ethanol, and mannitol. A sensory analysis revealed that the fermented white leek parts were generally more appreciated than the fermented green leek parts.