bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream
Authors: CONFORTI FRANK D
Published: August 2007

Vanilla ice creams (10%, 13% and 16% fat) were prepared by substituting a 50:50 blend of two corn sweeteners (high fructose corn sweetener‐90, and high maltose corn sweetener) for sucrose. Physical tests were conducted on the firmness and melting rate of the ice cream. The corn sweetener blend (CSB), along with increased fat levels, caused a significant (p<0·05) decrease in firmness. Sensory evaluation showed that the CSB caused a decline in sweetness, but produced a smooth texture in the ice cream. Heat shocking caused changes in all of the ice creams, but the CSB with increments of fat maintained a smoother product.
Electrochemical coagulation of whey protein
Authors: JANSON HENNO V. , LEWIS MIKE J.
Published: August 2007

This paper explores the possibility of using electrochemical coagulation (EC) directly to extract protein from cheese whey. Different flow configurations for EC were used. The configuration, where the solution first flows through the anode compartment and, after separation of the coagulum, flows through the cathode compartment, was most effective, giving a reduction in protein content of 73.8%. The efficiency of EC was compared to chemical coagulation. Some explanations for the high extraction rates found for the EC process are presented.
Starter culture effects on caprine yogurt fermentation
Authors: VLAHOPOULOU IOANNA , BELL ALAN E. , WILBEY ANDREW
Published: August 2007

The growth rate of the starter culture and its effects on the gelation process of caprine milk were determined. Caprine milk was fermented using various levels of starter culture inoculum and the acidification, growth and gelation profiles were obtained. The caprine yogurt samples inoculated with lower starter culture levels (1% and 1.5% wlv) produced gel structures about eight to 10 times stronger than that made using a 2% v/v inoculum. The gelation patterns suggested that the formation of the gel structure during the caprine yogurt fermentation was time dependent. This behaviour may be due to the presence of higher cell numbers in the caprine yogurt system.
Statistical tools for net quantity control in the dairy industry
Authors: MITCHELL P , LAVELLE P
Published: August 2007

A pilot study was carried out to assist management in the development of an improved strategy for net quantity control in a medium volume, liquid milk, carton line operation. A low cost statistical quality control system was used to demonstrate that computerization for net quantity data handling and interpretation must be part of an improved strategy to prove compliance with weights and measures legislation. A process capability study identified differential behaviour between filling valve sets which required an improved maintenance plan in order to prevent process instability when filling one litre cartons. Preliminary and ongoing process capability indices for skimmed, semi‐skimmed and whole milk in half pint and one pint cartons were two to four times the minimum required to prove capability. Overfill was typically of the order 0.2 to 0.4% of the nominal quantity for half pint and one pint fills, but it tended to be higher for whole milk due to an overestimation of the milk density. Overfill on the one litre carton was shown to be excessive at 0.8% of the nominal quantity.
Production of soft cheese
Authors: GALLOWAY JANET H
Published: August 2007

The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk. As a result, soft cheese production offers scope for the farmhouse cheesemaker wishing to add value to milk.
Sensory properties of kishk: comparison of products containing bovine and caprine milk
Authors: MUIR D DONALD , TAMIME ADNAN Y , HUNTER E ANTHONY
Published: August 2007

There is growing consumer interest in fermented milk and in products containing fermented milk because of their nutritional value and healthy image. Kishk, a traditional product of Middle Eastern origin, has been examined with a view to developing its potential for a wider market. Kishk is traditionally made from a dough, containing yogurt, parboiled cracked wheat and salt, which is sun dried then ground to a flour. The flour may be consumed in a variety of ways, but one popular use is in the preparation of a hot, porridge like gruel. This paper describes the sensory profiles of gruel made from 15 samples of kishk and compares them with those of two traditional Scottish oatmeal porridges. Substantial differences were noted between kishk and the oat based products. In addition, there was evidence that the origin of the fermented milk component of the kishk was important. Kishk made from fermented caprine milk was clearly distinguished from that made with yogurt of bovine origin. It was noted that many of the kishk samples were rated highly for bitterness and for cardboard character. Such attributes are believed to be disliked by consumers in the United Kingdom.
The shelf‐life of dairy products: 2. Raw milk and fresh products
Authors: MUIR D DONALD
Published: August 2007

In the second of this series of articles, the specific factors controlling the shelf‐life of raw milk, pasteurized milk and cream, cottage cheese and yogurt are considered. The shelf‐life of raw milk depends on the quality of the milk ex‐farm and on subsequent transport and storage conditions. Shelf‐life may be enhanced by deep cooling or thermization. Post heat treatment contamination by Gram negative psychrotrophic bacteria is the major determinant of shelf‐life of pasteurized products. In cultured dairy products, yeast and mould contamination is the most usual cause of spoilage.
Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review
Authors: BACHMANN H P , McNULTY D A , McSWEENEY P L H , RÜEGG M
Published: August 2007

To study the influence of native milk flora on the flavour and texture of raw milk cheese it is necessary to produce milk without its native flora. Three procedures to eliminate native flora from milk can be discernedfrom the literature: aseptically drawn milk, heat treatment of whole milk and physical treatment of skim milk with subsequent addition of the heat treated cream. The advantages and disadvantages of these three approaches are discussed.
Manufacture of processed cheese from Iraqi white soft cheese
Authors: HANNA S A S , NADER A S
Published: August 2007

Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively. Laboratory processed cheese gave excellent quality compared with local processed cheese.
Effects of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese
Authors: PAPPAS C P , KONDYLI E , VOUTSINAS L P , MALLATOU H
Published: August 2007

Feta cheese was made from ewe's milk using three different levels of starter (0.20, 0.50 and 0.75%) and two draining times (6 and 20 h). Cheese made with addition of 0.75% starter had a lower pH and moisture content than the cheeses made with 0.20 and 0.50% starter. With the increase in starter level there was also an increase in cheese fat content, although the fat in dry matter remained almost constant. The lower level of starter resulted in cheese with lower protein content, while other cheese components were not significantly affected by the starter levels used. The yield of cheese made with addition of 0.75% starter was significantly lower than the yield of cheeses made with the other levels. Also, the yield of cheeses made with 6 h drainage was greater than the yield of cheeses made with 20 h drainage. In general, the organoleptic and rheological properties of cheeses were not affected by the three levels of starter used for feta cheese manufacture.
The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus in yogurt and labneh using an improved whey medium
Authors: YAMANI MOHAMMED I , IBRAHIM SALAM A
Published: August 2007

Bromocresol green whey agar (BGWA), an elective differential medium for yogurt bacteria, was prepared by mixing 2 parts of whey obtained by autoclaving (121°C/15 min) reconstituted non‐fat dry milk (NFDM) (15% w/w; pH 5.7 by 1 N HCl) with 1 part of a sterile agar solution (115°C/15 min) containing 3% yeast extract, 1.2% K2HPO4, 0.004% bromocresol green and 4% agar. Lactobacillus delbrueckii subsp bulgaricus colonies in BGWA pour plates were light in colour and in the form of an irregular mass with twisted filament projections, while Streptococcus salivarius subsp thermophilus colonies were green lenticular with entire edges. BGWA performed generally better than deMan‐Rogosa‐Sharpe agar and M17 agar when L bulgaricus and S thermophilus respectively were enumerated in samples of commercial yogurt and labneh (yogurt concentrated by removing part of its whey) and in single cultures of yogurt bacteria in NFDM. Immediately after processing, the counts of yogurt bacteria in labneh samples were similar to those of yogurt samples, indicating a loss of these bacteria with whey during processing. The decrease in the numbers of yogurt bacteria in labneh samples at the end of the shelf‐life (14 days at 7°C) was slight, indicating a relative resistance of these bacteria to acidity and refrigeration.
The shelf‐life of dairy products: 4. Intermediate and long life dairy products
Authors: MUIR D DONALD
Published: August 2007

In the fourth and final part of this series of broad reviews, the factors controlling the shelf‐life of selected intermediate and long life dairy products are discussed. Although the extent of contamination of the raw material by psychrotrophic bacteria is relevant, in contrast to short shelf‐life products microbial contamination is of secondary importance to chemical change. Lipid oxidation, Maillard reaction and calcium induced aggregation may all limit shelf‐life. Examples of susceptible dairy products have been chosen and methods for extending shelf‐life are discussed. It is clear that no common strategy exists and optimization of shelf‐life must be carried out on a product by product basis.
The effect of starch based fat substitutes on the microstructure of set‐style yogurt made from reconstituted skimmed milk powder
Authors: TAMIME A Y , BARRANTES E , SWORD A M
Published: August 2007

Seven different types of starch based fat substitutes were used for the production of set‐style yogurt from reconstituted skimmed milk powder. The yogurt milks contained 14.0–15.8% total solids, 7.3–9.1% carbohydrates, 5.3–5.6% protein and 1.0–1.2% ash. The fat content of all the batches was 0.1% except the control (1.5%), which was made with anhydrous milk fat. Yogurts made with P‐Fibre 150 C and 285 F contained 0.5 and 1.1% fibre respectively. Decrease in whey syneresis and increase in firmness in all the yogurts were observed during 20 days' storage at 5°C. Yogurt made with P‐Fibre 150 C had the least amount of whey syneresis. Scanning electron microscopy and transmission electron microscopy revealed subtle differences in the microstructure of set‐style yogurts due to the different starch based fat substitute used. ‘Spikes’ and ‘hair’ like structures were evident around the casein micelles in the milk base. They were lightly stained when compared with the caseins. Their detection in the yogurt was very difficult and only P‐150 C and P‐285 F substitutes were visualized whereas the others could not be detected even when their concentration was increased to 5%. Yogurt made with Lycadex® 100 was more porous and had slightly larger void spaces filled with milk serum. The use of a higher concentration (5%) of fat substitutes increased the firmness, but impaired the flavour and mouth feel of the yogurts.
SDT Gold Medal Presentation
Authors: Lee The President Mr Grahame , Muir Donald
Published: August 2007

The following citation was made by Dr Tony O'Sullivan, Immediate Past President, on behalf of Council and the Society:
Nutritional properties of fermented milk products
Authors: Buttriss Judith
Published: August 2007

Fermented milk products such as yogurts have been consumed for several thousand years and the belief that they are beneficial to health is probably equally ancient. But it is only in recent years that scientific support for these beliefs has begun to build. Fermented milk products, like the milk from which they are made, are rich in protein, vitamins and minerals. However, in addition to these purely nutritional properties, there is increasing support for a number of other health advantages. The evidence for some of these is stronger than for others. For example, while the support for improvement in tolerance of lactose by maldigesters of this disaccharide is now very robust, evidence to support the alleged ability of fermented milk products containing particular bacterial cultures to reduce cancer risk is still in its infancy. This paper focuses on the products recognized by Consumers as ‘yogurts’. It includes a comparison of the nutritional value of milk and yogurt, consideration of consumption trends and their impact on nutrition, and summarizes the strengths and weaknesses of the evidence associated with a number of suggested health benefits of biofermented milks.
The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream
Authors: Nursten H E
Published: August 2007

This is the first of a series of three papers on the flavour of milk and dairy products see also Urbach25 and McSweeney30. It gives the background to flavour science and then deals with the flavour of milk, heated milks, milk powders, butter, cream and fermented milks, with stress on the compounds with sensory impact.
Dairy research in the Food Science Division, Belfast
Authors: Rowe Michael T , Fearon Anna M , Johnston Donald E , Early John
Published: August 2007

This paper describes dairy related research currently underway in the Food Science Division in Belfast. Topics include the heat resistance ofMycobacterium paratuberculosis, which has been implicated as the causative agent of Crohn's disease of humans, incidence of enterovirulentEscherichia coliin raw milk, shelf‐life of pasteurized milk, dietary manipulation of milk fat composition and the application of high pressure processing to dairy products.
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
Authors: Urbach G.
Published: August 2007

This is the second of a series of three papers on the flavour of milk and dairy products (see also Nursten1 and McSweeney2) It deals with the odour components of the flavour of the whole range of cheeses, considering the different chemical classes in turn, methyl ketones, fatty acids, phenols, sulphur compounds, terpenes, al‐dicarbonyls and related compounds, esters, amines ond other nitrogen containing compounds and lactones. The sensorily important flavour volatiles are tabulated. Off‐flavours are also given some attention.
Progress in developing an international protocol for sensory profiling of hard cheese
Authors: NIELSEN ROBERT G , ZANNONI MARIO , Bérodier  , Lavanchy P , Lorenzen P C , Muir D D , Sivertsen H K
Published: August 2007

The methods normally used by seven laboratories in Denmark, France, Germany, Italy, Norway, Switzerland and the United Kingdom (Scotland) to characterize the sensory properties of hard cheese were compared in a collaborative ring trial. Three strategies emerged. (1) Laboratories which routinely profiled foods (including cheese), derived an overview of the sensory properties of cheese using quantitative descriptive analysis and a relatively limited vocabulary. (2) Specialist laboratories which monitored the quality of a restricted number of cheese varieties accumulated a more detailed profile by using an extensive list of descriptors; an essential element of this strategy was the use of reference standards. (3) One laboratory allowed free choice of vocabulary terms by individual assessors from a pool of sensory attributes. Based on this experience, a consensus protocol for profiling cheese was agreed among the seven laboratories and this was evaluated in a carefully controlled second ring trial. The new protocol was successfully implemented and revealed an encouraging degree of agreement among laboratories. As a result of these studies, an improved method for sensory evaluation of hard cheese has been developed. Future enhancements of the protocol, by refinement of the sensory vocabulary and by the application of reference standards, are proposed.
Ingredient selection criteria for probiotic microorganisms in functional dairy foods
Authors: CHARTERIS WILLIAM P , KELLY PHILLIP M , MORELLI LORENZO , COLLINS J KEVIN
Published: August 2007

The selection of potentially probiotic microorganisms for use in functional dairy foods is reviewed. Two groups of selection criteria are distinguished encompassing technological and medico‐scientific properties. The former ensure provision of viable cultures of the desired cell density that are robust to the intended product application, while the latter ensure that the culture provided possesses activity in terms of some specified nutritional/health benefit at a specified site in the gastrointestinal tract. It is concluded that an understanding of the scientific principles and mechanisms involved in probiotic activities in the human host is continuing to emerge. Further advances will require a concerted collaborative effort between medical, pharmacological, nutritional, microbiological and technological experts. These advances will improve the basis upon which potentially probiotic microorganisms are selected and delivered by functional foods in the diet for specified human nutritional/health benefits.
The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufacture
Authors: SOLORZA F J , BELL A E
Published: August 2007

The effects of calcium on the rheology of a model soft cheese at different stages of manufacture have been assessed. Several batches of reconstituted skim milk with 9% w/v and four calcium concentrations (0.14, 0.35, 0.88, 2.2 mM) were used to make a soft stretchable cheese whose rheological characteristics, G' (storage modulus or elastic component) and G' (loss modulus or viscous component), at different stages of manufacture, were measured using a Stress Controlled Rheometer. Calcium had a significant effect on the rheology of the soft cheese; however, it affected each rheological parameter differently.
Mapping the milk industry: towards a comprehensive Geographical Information System
Authors: SHEARER JOHN W.
Published: August 2007

The Topographic Science Section of the Department of Geography and Topographic Science, University of Glasgow, has been involved in a number of mapping projects related to the milk processing industry in Britain and a number ofhigh quality coloured maps nave been published since 1992. The establishment of Geographical Information Systems (GIS) related to the dairy industry has been afurther area of development and research. This paper summarizes the earlier projects and then describes, with examples, the current work on GIS development and map production.
Isolation and identification of lipolytic, psychrotrophic, spore forming bacteria from raw milk
Authors: MATTA HITTU , PUNJ V
Published: August 2007

Out of 100 samples of raw milk, 48% were found to contain lipolytic, psychrotrophic, spore forming bacilli. The lipase activity of 59 selected isolates ranged from 8.5 to 42 units/ml. Forty one per cent of the total isolates exhibited enzyme activity in the range of 21–25 units/ml. On the basis of morphological and biochemical characteristics, the 59 lipolytic isolates were identified as Bacillus cereus (19), Bpolymyxa (12), B licheniformis (10), B circulans (7), B subtilis (5), B laterosporus (4) and B coagulans (2). B cereus (32.2%) was found to be the predominant organism.
The role of olive oil in the preservation of yogurt cheese (labneh anbaris)
Authors: KECELI TURKAN , ROBINSON R K , GORDON M H
Published: August 2007

Small ‘balls’ of yogurt cheese (40 g 100 g‐1 total solids), derived by extracting moisture from concentrated yogurt (23% total solids), can be stored in retail outlets in the Middle East (20–25°C) under virgin olive oil for up to two years. The absence of over‐acidification appears to be due to the inhibitory effect of low pH (3.8), low available water (0.85) and salt (1.0 g 100 g‐1) on starter activity, while the anaerobic conditions created by the oil both reinforce these inhibitory factors and, additionally, prevent the growth of yeasts over the surface of the individual balls. The type of vegetable oil covering the balls was found to be unimportant, and sunflower, safflower and cottonseed oil were equally effective in preserving yogurt cheese inoculated with Kluyveromyces marxianus subsp marxianus and stored for three months at 25°C.
The influence of pasteurization temperature on the physicochemical composition and colour of Murciano‐Granadina goat milk
Authors: GARCIA J. , LOPEZ M B , JORDAN M J , SALMERON M C
Published: August 2007

An evaluation of the physicochemical characteristics and colour in Murciano‐Granadina goat milk was carried out on several samples subjected to different pasteurization treatments (72°C/15 s, 76°C/15 s and 80°C/10 s). An apparent increase in the level of caseins was observed along with a decrease in the serum protein contents at pasteurization temperatures of 76 and 80°C. This change can be partly justified by the interactions between β‐lactoglobulin and K‐casein in pasteurized milk. The fat content, viscosity and density of the milk showed minimal sensitivity to the thermal treatments, but the heat treatment did affect the parameters which defined the colour of the milk, as shown by a decrease in the Yellow Index and an increase in the difference in colour.
Manufacture of jameed using a spray drying process: a preliminary study
Authors: SHAKER R R , JUMAH R Y , TASHTOUSH B. , ZRAIY A F
Published: August 2007

Jameed powder was manufactured using a controlled fermentation with a yogurt starter followed by spray drying. The composition and physical properties of the spray dried jameed were analysed and compared with local sun dried jameed. It was found that the moisture content of the spray dried jameed was lower than that of the sun dried product. In addition, the dispersibility of the spray dried jameed was higher and the average particle size was smaller; wettability, bulk density and colour were comparable between the two products.
The use of halloum cheese for the production of processed cheese
Authors: HANNA SUDAD S
Published: August 2007

Halloum is a white, semi‐hard cheese made in a number of countries around the Mediterranean and in the Middle East from raw milk. In this study, halloum was made from natural raw milk and from milk acidified to pH 4.5 before renneting. Processed cheese was made from the two types of halloum using 4.2% emulsifying salts and 20–25% added water. There was an increase in protein, fat and total solids in the processed cheese made from acidified halloum, but a taste panel gave a higher sensory rating to the processed cheese based upon normal halloum.
Casein hydrolysis and peptide mapping
Authors: KANEKANIAN A , GALLAGHER J , EVANS E P
Published: August 2007

A series of short articles on topics of interest to the dairy industry. The subjects covered will include chemistry, consumer affairs, marketing, microbiology, nutrition and processing, and contributions of 1000–1500 words (including tables and figures) are invited from any member of the Society.
The effect of varying the calcium‐sequestering salt cation on the hydration behaviour of rennet caseins in a simple model system
Authors: ENNIS MICHAEL P , O'DOWD JEREMIAH J , THORNTON ANN , MULVIHILL DANIEL M
Published: August 2007

Di potassium orthophosphate and di‐ammonium orthophosphate were used to replace di‐sodium orthophosphate in a simple model of cheese analogue manufacture. Rheological changes that occurred as eight rennet caseins, possessing widely differing hydration behaviour, were dispersed in solutions of the different calcium‐sequestering salts were determined. Dispersion in the potassium salt resulted in minor differences in hydration behaviour of rennet caseins when compared to the behaviour in di‐sodium orthophosphate solution, while dispersion in the ammonium salt resulted in considerably modified hydration behaviours and rheological profiles.
The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses
Authors: GUINEE TIMOTHY P , HARRINGTON DERMOT , CORCORAN MICHAEL O , MULHOLLAND EDWARD O , MUJLLINS CATHERINE
Published: August 2007

The compositional and functional properties of commercial retail and/or wholesale samples (n = 8) of low‐moisture mozzarella, cheddar and analogue (pizza) cheeses were compared. Inter‐and intravariety differences were evident with intravariety differences in composition being relatively large for the analogue cheese. Cheddar had the lowest mean pH and level of expressible serum and the highest mean levels of proteolysis, expressible fat, and serum calcium and nitrogen (p < 0.05). Compared to mozzarella, the analogue cheeses had significantly lower (p < 0.05) mean levels of total protein and serum calcium, higher levels of total calcium and higher cheese pH. The mean stretchability of the melted mozzarella cheese was significantly higher than that of the melted cheddar or analogue cheeses. The melted cheddar had the highest mean flowability and lowest mean apparent viscosity (p < 0.05). The mean flowability and apparent viscosity of the analogue cheese were numerically lower and higher, respectively, than those of mozzarella.
Causes and control of early gas production in cheddar cheese
Authors: MULLAN W MICHAEL A
Published: August 2007

Early gas production in cheddar cheese is a sporadic and recurrent problem. In this article the major causal agents of unwanted gas production are discussed and potential gas producing organisms in cheddar cheese are identified. Results of investigations of gas production in commercial plants and control measures are presented. It is concluded that early gas production in cheddar cheese results from a number of interacting factors, including lactose and citrate levels in the curd, the temperature of curd/cheese during pressing and curing, the salt in moisture level and the levels of gas producing, non‐starter lactic acid bacteria in the cheese.
Effect of hydrogen peroxide treatment on the quality of raw cream
Authors: OZER BARBAROS , KIRIM BULUT , ATAMER METIN
Published: August 2007

The effect of hydrogen peroxide on the attributes of raw cream was studied. The samples with 500 mg/kg and 1500 mg/kg hydrogen peroxide (H2O2) were compared with an untreated control sample. The results indicated that the addition of hydrogen peroxide prevented, to a great extent, the development of lipolysis, proteolysis and acidity, as well as the growth of psychrotrophic microorganisms. However, the treatment had a negative effect on the oxidative stability of the cream.
Methods used to study non‐starter microorganisms in cheese: a review
Authors: SHAKEEL‐UR‐REHMAN  , FOX PATRICK F , McSWEENEY PAUL L H
Published: August 2007

The significance of non‐starter lactic acid bacteria (NSLAB), which become the dominant organ‐isms in hard cheese varieties during ripening, is still controversial, but they have been shown to contribute to the release of amino acids and to influence flavour development. Since the NSLAB population is essentially uncontrolled, it is likely that at least some of the variability in cheese quality is due to the NSLAB. Several approaches used to assess the significance of NSLAB in cheese ripening are reviewed in this paper.
Interleukin‐12 regulates natural killer cell‐dependent Propionibacterium acnes‐primed, lipopolysaccharide‐induced liver injury
Authors: Margenthaler Julie A. , Ku Grace , Flye M. Wayne
Published: August 2007

Aim:  Interleukin (IL)‐12, produced primarily by macrophage/monocytes, modulates mature T and natural killer (NK) cell functions, including cytotoxicity and cytokine production.

Methods:  To determine the role of IL‐12 in Propionibacterium acnes (P. acnes)‐primed, lipopolysaccharide (LPS)‐induced liver injury, mice were injected with an anti‐IL‐12 monoclonal antibody (mAb) 1 and 2 days before P. acnes injection (day 0) or 5 and 6 days before LPS challenge (day 7). The survival rates, plasma cytokine levels, and liver mononuclear cell phenotypes were evaluated for the mice treated with and without anti‐IL‐12 mAb.

Results:  The observed mortality with P. acnes‐primed, LPS‐induced liver injury in C57BL/6 (B6) mice was 100%, but was reduced to 0% in interferon (IFN)‐γ receptor‐deficient mice and B6 mice treated with anti‐IL‐12 mAb on 1 and 2 days before P. acnes exposure (day 0). The plasma IFN‐γ levels weresignificantly lower (P < 0.05), and significantly less (∼90% reduction) hepatic infiltrating mononuclear and NK1.1 cells were also found in the IL‐12 mAb‐treated, P. acnes‐primed mice. The plasma cytokine levels after LPS challenge and in vitro cytokine release by liver mononuclear cells were significantly lower (P < 0.05) in the mice treated with anti‐IL‐12 mAb prior to P. acnes exposure. The in vivo administration of anti‐NK1.1 mAb also improved survival in this liver injury model.

Conclusion:  IL‐12‐regulated IFN‐γ production is crucial during the priming phase by P. acnes, but not at the time of the subsequent LPS challenge. NK1.1+CD3‐CD4‐ NK or NK1.1+CD3+CD4‐ NKT cells are important in this model of liver injury.
Adaptive Mutations in Bacteria: High Rate and Small Effects
Authors: Perfeito Lília , Fernandes Lisete , Mota Catarina , Gordo Isabel
Published: August 2007

Evolution by natural selection is driven by the continuous generation of adaptive mutations. We measured the genomic mutation rate that generates beneficial mutations and their effects on fitness in
Escherichia coli
under conditions in which the effect of competition between lineages carrying different beneficial mutations is minimized. We found a rate on the order of 10
–5
per genome per generation, which is 1000 times as high as previous estimates, and a mean selective advantage of 1%. Such a high rate of adaptive evolution has implications for the evolution of antibiotic resistance and pathogenicity.
Attosecond Control and Measurement: Lightwave Electronics
Authors: Goulielmakis E. , Yakovlev V. S. , Cavalieri A. L. , Uiberacker M. , Pervak V. , Apolonski A. , Kienberger R. , Kleineberg U. , Krausz F.
Published: August 2007

Electrons emit light, carry electric current, and bind atoms together to form molecules. Insight into and control of their atomic-scale motion are the key to understanding the functioning of biological systems, developing efficient sources of x-ray light, and speeding up electronics. Capturing and steering this electron motion require attosecond resolution and control, respectively (1 attosecond = 10
–18
seconds). A recent revolution in technology has afforded these capabilities: Controlled light waves can steer electrons inside and around atoms, marking the birth of lightwave electronics. Isolated attosecond pulses, well reproduced and fully characterized, demonstrate the power of the new technology. Controlled few-cycle light waves and synchronized attosecond pulses constitute its key tools. We review the current state of lightwave electronics and highlight some future directions.
Characterizing the Limits of Human Visual Awareness
Authors: Huang Liqiang , Treisman Anne , Pashler Harold
Published: August 2007

Momentary awareness of a visual scene is very limited; however, this limitation has not been formally characterized. We test the hypothesis that awareness reflects a surprisingly impoverished data structure called a labeled Boolean map, defined as a linkage of just one feature value per dimension (for example, the color is green and the motion is rightward) with a spatial pattern. Features compete with each other, whereas multiple locations form a spatial pattern and thus do not compete. Perception of the colors of two objects was significantly improved by successive compared with simultaneous presentation, whereas perception of their locations was not. Moreover, advance information about which objects are relevant aided perception of colors much more than perception of locations. Both results support the Boolean map hypothesis.
Mitogenic Component in Polar Lipid-Enriched
Anaplasma phagocytophilum
Membranes
Authors: Choi Kyoung-Seong , Dumler J. Stephen
Published: August 2007

Human granulocytic anaplasmosis is an emerging tick-borne disease caused by
Anaplasma phagocytophilum. A. phagocytophilum
cells activate Toll-like receptor 2 signaling and possess mitogenic activity, and
A. phagocytophilum
infection in vivo activates NKT cells unrelated to major surface protein 2 (Msp2) hypervariable region expression. Thus, we hypothesized that lipoprotein or glycolipid components of
A. phagocytophilum
membranes could be important triggers of the innate immune response and immunopathology.
A. phagocytophilum
membranes depleted of Msp2 and protein antigens enhanced the proliferation of naïve mouse splenocytes beyond that of untreated membranes. Protein-depleted and polar lipid-enriched membranes from low-passage
A. phagocytophilum
cultures enhanced naïve splenocyte lymphoproliferation to a much greater degree than did these fractions from high-passage cultures of bacterial membranes (1.8- to 3.7-fold for protein-depleted fractions and 4.8- to ≥17.7-fold for polar lipid-enriched fractions). These results support the hypothesis that components that are enriched among polar lipids in the
A. phagocytophilum
membrane stimulate innate immune cell proliferation, possibly activating NKT cells that link innate and adaptive immunity, and immunopathology.
Comparative Efficacies of Three Commercially Available Vaccines against West Nile Virus (WNV) in a Short-Duration Challenge Trial Involving an Equine WNV Encephalitis Model
Authors: Seino K. K. , Long M. T. , Gibbs E. P. J. , Bowen R. A. , Beachboard S. E. , Humphrey P. P. , Dixon M. A. , Bourgeois M. A.
Published: August 2007

We used a severe challenge model that produces clinical West Nile virus (WNV) disease to test the efficacy of three commercially available equine WNV vaccines in horses. Twenty-four healthy, WNV-seronegative horses of varying ages and genders were placed, in random and blind manner, into three trial groups consisting of eight horses each; two horses in each group received (i) an inactivated WNV vaccine (K-WN), (ii) a modified-live vaccine (CP-WN) containing the WNV prM and E proteins expressed by a canarypox vector, (iii) a live-chimera vaccine (WN-FV) containing WNV prM and E proteins expressed in a YF17D vector, or (iv) a diluent control. Challenge by this model caused grave neurological signs, viremia, moderate to severe histopathologic lesions in the brain and spinal cord, and an outcome of 0% survivorship in all six control horses. In contrast, challenge in horses at between 28 days postvaccination with the chimera vaccine and 56 days postvaccination with the commercial inactivated or modified-live vaccine resulted in 100% survivorship (protection from the onset of WNV encephalitis and viremia). Horses vaccinated with the live-chimera vaccine showed significantly fewer clinical signs than did the control horses (
P
≤ 0.01) and the horses vaccinated with inactivated vaccine (
P
= 0.035). Mild residual inflammatory lesions were seen in a few of the vaccinated horses.
In Vitro Drug Susceptibility Analysis of Hepatitis B Virus Clinical Quasispecies Populations
Authors: Zhu Yuao , Curtis Maria , Snow-Lampart Andrea , Yang Huiling , Delaney William , Miller Michael D. , Borroto-Esoda Katyna
Published: August 2007

Analysis of the replication and drug resistance of patient serum hepatitis B virus (HBV) populations can contribute to the therapeutic management of chronic hepatitis B. We developed a procedure for cloning serum HBV quasispecies populations and for phenotypic analysis of the cloned populations for in vitro drug susceptibility. Equivalent sequences were compared to the respective serum HBV DNAs of the cloned quasispecies by population sequencing. Analysis of individual clones revealed that each population contained a diversity of HBV quasispecies. Furthermore, secreted HBV in the supernatant following transfection of the quasispecies populations remained mostly unchanged from the respective input populations. HBV obtained from patients who had developed resistance to adefovir or lamivudine, as demonstrated by development of the rtA181V or rtL180M/M204V mutations in HBV polymerase, respectively, were tested. Phenotypic analysis demonstrated that a population containing the HBV rtA181V mutation showed a 2.9-fold increase in the 50% effective concentration (EC50) for adefovir compared to the wild-type baseline isolate, while the lamivudine-resistant HBV quasispecies population showed a >1,000-fold increase in the lamivudine EC50. In summary, a strategy of cloning full genome HBV quasispecies populations from patient sera was developed, which could provide a useful tool in clinical HBV drug resistance phenotyping and studies of the evolution of clinical viral species.
Pharyngeal Colonization Dynamics of
Haemophilus influenzae
and
Haemophilus haemolyticus
in Healthy Adult Carriers
Authors: Mukundan Deepa , Ecevit Zafer , Patel Mayuri , Marrs Carl F. , Gilsdorf Janet R.
Published: August 2007

Haemophilus influenzae
is an important cause of respiratory infections, including acute otitis media, sinusitis, and chronic bronchitis, which are preceded by asymptomatic
H. influenzae
colonization of the human pharynx. The aim of this study was to describe the dynamics of pharyngeal colonization by
H. influenzae
and an intimately related species,
Haemophilus haemolyticus
, in healthy adults. Throat specimens from four healthy adult carriers were screened for
Haemophilus
species; 860 isolates were identified as
H. influenzae
or
H. haemolyticus
based on the porphyrin test and on dependence on hemin and NAD for growth. Based on tests for hemolysis, for the presence of the 7F3 epitope of the P6 protein, and for the presence of
iga
in 412 of the isolates, 346 (84%) were
H. influenzae
, 47 (11%) were
H. haemolyticus
, 18 (4%) were nonhemolytic
H. haemolyticus
, and 1 was a variant strain. Carriers A and B were predominantly colonized with nontypeable
H. influenzae
, carrier C predominantly with b
−
H. influenzae
mutants, and carrier D with
H. haemolyticus
. A total of 358
H. influenzae
and
H. haemolyticus
isolates were genotyped by pulsed-field gel electrophoresis (PFGE) following SmaI or EagI digestion of their DNA, and the carriers displayed the following: carrier A had 11 unique PFGE genotypes, carrier B had 15, carrier C had 7, and carrier D had 10. Thus, adult
H. influenzae
and
H. haemolyticus
carriers are colonized with multiple unique genotypes, the colonizing strains exhibit genetic diversity, and we observed day-to-day and week-to-week variability of the genotypes. These results appear to reflect both evolutionary processes that occur among
H. influenzae
isolates during asymptomatic pharyngeal carriage and sample-to-sample collection bias from a large, variable population of colonizing bacteria.
Identification of Dermatophytes by an Oligonucleotide Array
Authors: Li Hsin Chieh , Bouchara Jean-Philippe , Hsu Mark Ming-Long , Barton Richard , Chang Tsung Chain
Published: August 2007

Species of dermatophytes are classified into three anamorphic (asexual) genera,
Epidermophyton
,
Microsporum
, and
Trichophyton
. Conventional methods used to identify dermatophytes are often lengthy and may be inconclusive because of atypical microscopic or colony morphology. Based on the internal transcribed spacer 1 (ITS-1) and ITS-2 sequences of the rRNA genes, an oligonucleotide array was developed to identify 17 dermatophyte species. The method consisted of PCR amplification of the ITS regions using universal primers, followed by hybridization of the digoxigenin-labeled PCR products to an array of oligonucleotides (17- to 30-mers) immobilized on a nylon membrane. Of 198 dermatophyte strains and 90 nontarget strains tested, the sensitivity and specificity of the array were 99.5% and 97.8%, respectively. The only strain not identified (
Microsporum audouinii
LMA 597) was found to have a nucleotide insertion at the ITS-2 region where the probe was designed. Two nontarget strains,
Microsporum equinum
LMA 40396666 and
Trichophyton gourvilii
var.
intermedium
CBS 170.65, were misidentified as
Microsporum canis
and
Trichophyton soudanense
, respectively. Sequence analysis of the ITS regions revealed that the two misidentified strains displayed high sequence homology with the probes designed for
M. canis
and
T. soudanense
, respectively. The present method can be used as a reliable alternative to conventional identification methods and can be completed with isolated colonies within 24 h.
Investigation of Reduced Susceptibility to Glycopeptides among Methicillin-Resistant
Staphylococcus aureus
Isolates from Patients in Ireland and Evaluation of Agar Screening Methods for Detection of Heterogeneously Glycopeptide-Intermediate
S. aureus
Authors: Fitzgibbon Margaret M. , Rossney Angela S. , O'Connell Brian
Published: August 2007

Methicillin-resistant
Staphylococcus aureus
(MRSA) isolates (
n
= 3,189) from 2,990 patients were investigated by agar screening and by the Etest macromethod for reduced susceptibility to glycopeptide. No vancomycin-resistant
S. aureus
or glycopeptide-intermediate
S. aureus
(GISA) isolates were detected, but 178 isolates were confirmed as hetero-GISA (hGISA) by vancomycin population analysis profile (vPAP)-area under the curve (AUC) ratio determination and/or teicoplanin PAP (tPAP) methods. Of 139 isolates detected using the recommended Etest macromethod cutoff values of ≥8 mg/liter for both vancomycin and teicoplanin or ≥12 mg/liter for teicoplanin alone, 73 were confirmed as hGISA by vPAP-AUC, 95 were confirmed as hGISA by tPAP, and 108 were confirmed as hGISA by both methods. An Etest macromethod cutoff value of 8 mg/liter for teicoplanin alone detected a further 70 hGISA (17 were confirmed by vPAP-AUC and 70 were confirmed by tPAP). Agar screening utilizing brain heart infusion (BHI) agar containing 6 mg of vancomycin/liter (BHIV6) and Mueller-Hinton (MH) agar containing 8 mg of teicoplanin/liter (MHT8) failed to detect hGISA. MH agar containing 5 mg of teicoplanin/liter (MHT5) and BHI containing 5 mg of teicoplanin/liter (BHIT5) were evaluated using 10-μl volumes of three inoculum concentrations (with densities equivalent to 0.5 and 2.0 McFarland turbidity standards and stationary-phase BHI broth subcultures [MHT5
0.5
, MHT5
2.0
, MHT5
S
, BHIT5
0.5
, BHIT5
2.0
, and BHIT5
S
]). The sensitivity of all methods except MHT5
0.5
and MHT5
2.0
was 100%. The specificity ranged from 4 to 82%. BHIT5
0.5
yielded the best performance, with a specificity of 84% for detecting isolates with teicoplanin Etest macromethod values of ≥8 mg/liter. Screening on BHIT5
0.5
is useful where screen-positive isolates are investigated with the Etest macromethod and confirmed by vPAP-AUC and tPAP. The prevalence of hGISA among patients with blood culture isolates recovered in Irish hospitals between 1999 and 2003 was 2.6%, whereas the prevalence among patients with isolates from all specimen sites collected during a 2-week survey in 1999 was 12%. The prevalence in one hospital decreased from 5.3% in 2003 to 1.5% in 2004.
Dolosigranulum pigrum
Causing Nosocomial Pneumonia and Septicemia
Authors: Lécuyer Hervé , Audibert Juliette , Bobigny Astrid , Eckert Catherine , Jannière-Nartey Caroline , Buu-Hoï Annie , Mainardi Jean-Luc , Podglajen Isabelle
Published: August 2007

We report a case of non-ventilator-associated nosocomial pneumonia and septicemia due to
Dolosigranulum pigrum
, a rare gram-positive opportunistic pathogen. The organism was isolated from bronchoalveolar lavage fluid and blood of a debilitated patient.
D. pigrum
was identified after 16S rRNA gene sequencing.
Evaluation of the Invader Assay with the BACTEC MGIT 960 System for Prompt Isolation and Identification of Mycobacterial Species from Clinical Specimens
Authors: Ichimura Sadahiro , Nagano Makoto , Ito Nobuko , Shimojima Masahiro , Egashira Toru , Miyamoto Chikara , Ohkusu Kiyofumi , Ezaki Takayuki
Published: August 2007

Rapid and accurate identification of mycobacterial species is essential for patient management. We describe the use of the Invader assay in conjunction with the BACTEC MGIT 960 system that together provide an efficient procedure for clinical use. This assay discriminates single-base differences (e.g., genotyping single-nucleotide polymorphisms) under homogeneous and isothermal conditions and can measure directly on genomic DNA without prior target DNA amplification. To identify a wide variety of mycobacterial species, 20 Invader probes were designed to target the 16S rRNA gene and the 16S-23S rRNA gene internal transcribed spacer 1 (ITS-1) region. To validate the Invader probes, we used 78 ATCC strains, and 607 clinical mycobacterial strains, which were identified by DNA sequencing of the 16S rRNA gene and ITS-1. The Invader assay could accurately identify and differentiate these strains according to target sequences. Moreover, it could detect and identify 116 (95.1%) of 122 positive liquid cultures from the BACTEC MGIT 960 system and did not react to 83 contaminated MGIT cultures. Species identification takes 6.5 h by the Invader assay: 2.0 h for DNA extraction, 0.5 h for handling, and up to 4 h for the Invader reaction. The Invader assay has the speed, ease of use, and accuracy to be an effective procedure for the bacteriological diagnosis of mycobacterial infections.
Multilocus Analysis of
Cryptosporidium hominis
and
Cryptosporidium parvum
Isolates from Sporadic and Outbreak-Related Human Cases and
C. parvum
Isolates from Sporadic Livestock Cases in the United Kingdom
Authors: Leoni Francesca , Mallon Marianne E. , Smith Huw V. , Tait Andy , McLauchlin Jim
Published: August 2007

Cryptosporidium parvum
and
Cryptosporidium hominis
isolates from sporadic, drinking water-associated, and intrafamilial human cases together with
C. parvum
isolates from sporadic cases in livestock were collected in the United Kingdom between 1995 and 1999. The isolates were characterized by analysis of three microsatellite markers (ML1, GP15, and MS5) using PCR amplification. Within
C. hominis
, four alleles were detected within the GP15 and MS5 loci, and a single type was detected with ML1.
C. parvum
was more polymorphic; 12 alleles were detected with GP15, 6 were detected with MS5, and 3 were detected with ML1. Multilocus analysis of polymorphisms within the three microsatellite loci was combined with those reported previously for an extrachromosomal small double-stranded RNA. Forty multilocus types were detected within these two species: 9 were detected in
C. hominis
, and 31 were detected in
C. parvum
. In
C. hominis
, heterogeneity was almost exclusively found in samples from sporadic cases. Similarity analysis identified three main groups within
C. parvum
, and the group that predominated in human infection was also found in livestock. Multilocus types of
C. parvum
previously identified only in humans were not detected in livestock. Isolates of both
C. hominis
and
C. parvum
from separate waterborne outbreaks were genetically homogeneous, suggesting preferential or point source transmission of certain types of these two species of parasites.