ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING1

1973 ◽  
Vol 36 (12) ◽  
pp. 613-618 ◽  
Author(s):  
Jane P. Jensen ◽  
G. W. Reinbold ◽  
c. J. Washam ◽  
E. R. Vedamuthu
Keyword(s):  
Cheddar Cheese ◽  
Rapid Decrease ◽  
Growth Patterns ◽  
Population Differences ◽  
Streptococcus Faecalis

Eight lots of Cheddar cheese were manufactured to determine the microbiological response of two strains each of Streptococcus faecalis and Streptococcus durans when used as supplemental starters in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese manufactured with the lactic starter only, and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures ( 7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine environmentally-induced variability. Growth patterns were monitored throughout the manufacture period up to the end of pressing, and during curing up to 6 months. Enterococcus populations showed little or no decrease when the cheeses were being pressed, whereas populations in control cheeses decreased over the same period. During curing, control cheeses cured at 7.2 C showed marked population decreases over the 6 months; those cured at 12.8 C showed a rapid decrease followed by an upsurge in population. Populations of S. faecalis in the experimental cheeses decreased only slightly, and S. durans showed almost no decrease. Generally, cheeses cured at 7.2 C showed the greatest numerical survival and there appeared to be no population differences caused by early cooling treatment.

Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development1

1975 ◽  
Vol 38 (1) ◽  
pp. 3-7 ◽  
Author(s):  
JANE P. JENSEN ◽  
G. W. REINBOLD ◽  
C. J. WASHAM ◽  
E. R. VEDAMUTHU
Keyword(s):  
Lactic Acid ◽  
Proteolytic Activity ◽  
Statistical Difference ◽  
Cheddar Cheese ◽  
Protein Breakdown ◽  
Streptococcus Faecalis

Eight lots of Cheddar cheese were manufactured by using two strains of Streptococcus faecalis and Streptococcus durans in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese, manufactured with lactic starter only, and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures (7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine the effects of these handling procedures, as well as of enterococcus addition, on proteolysis and lactic acid development. These characteristics were monitored from milling to up to 6 months of curing. Cheeses manufactured with S. faecalis exhibited more protein breakdown than did the control cheeses and those made with S. durans, the latter two being nearly identical in the extent of proteolysis. More proteolysis was consistently observed in those cheeses cured at 12.8 C. No statistical difference was observed inproteolytic activity between air- and brine-cooled cheeses. Cheeses made with S. durans had a higher final percentage of lactic acid than did controls and cheeses made with S. faecalis. Cheeses manufactured with enterococci exhibited a more rapid initial production of lactate. Cheeses cured at 12.8 C had greater percentages of lactic acid compared with those cured at 7.2 C. Air-cooled cheeses also developed significantly higher levels of lactic acid than did brine-cooled cheeses.

Role of Enterococci in Cheddar Cheese: Organoleptic Considerations1

1975 ◽  
Vol 38 (3) ◽  
pp. 142-145 ◽  
Author(s):  
JANE P. JENSEN ◽  
G. W. REINBOLD ◽  
C. J. WASHAM ◽  
E. R. VEDAMUTBU
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Citric Acid ◽  
Free Fatty Acid ◽  
Cheddar Cheese ◽  
Streptococcus Faecalis ◽  
Growth And Survival ◽  
Respective Control ◽  
Significant Difference

Eight lots of Cheddar cheese were manufactured with two strains each of Streptococcus faecalis and Streptococcus durans and subjected to combinations of two early cooling treatments (air vs. brine cooling) and two curing temperatures (7.2 and 12.8 C). The enterococcus cultures were used as supplemental starters in combination with a commercial lactic culture. These cheeses were analyzed for microbiological growth and survival, proteolysis, lactic acid development, free fatty acid appearance, and citric acid utilization—each being compared with a control cheese made without enterococci. Results were presented in three previous articles. This series is concluded with the results of organoleptic ana1ysis of the cheeses. Cheeses made with S. faecalis were either comparable to or less desirable than their respective control cheeses. Those made with S. durans, however, were in all instances more desirable than their controls. Cheeses cured at 7.2 C were always given the better scores, but there was no statistically significant difference between air- and brine-cooled cheeses.

scholarly journals Demand and Defective Growth Patterns: The Role of The Tradable and Non-Tradable Sectors in an Open Economy

2014 ◽  
Vol 104 (5) ◽  
pp. 272-277 ◽  
Author(s):  
Sandile Hlatshwayo ◽  
Michael Spence
Keyword(s):  
Open Economy ◽  
Aggregate Demand ◽  
Value Added ◽  
Growth Patterns ◽  
Structural Elements ◽  
Total Income ◽  
Us Economy ◽  
The Us ◽  
Tradable Sector

This paper examines the underlying structural elements of US growth patterns, pre- and post-crisis. Prior to the recession, the US economy exhibited a defective growth pattern driven by outsized domestic demand. As domestic aggregate demand retreats to more sustainable levels relative to total income, the tradable side of the economy is a catalyst for restoring strong growth. A structural rebalancing is already underway; although it is only a third of the economy, the tradable sector generated more than half of gross gains in value-added since the start of the recovery. However, distributional issues loom on the horizon.

scholarly journals The Role of Sectoral Growth Patterns in Labor Market Development

2012 ◽  
Author(s):  
Francisco Javier Arias-Vazquez ◽  
Jean N. Lee ◽  
David Newhouse
Keyword(s):  
Labor Market ◽  
Growth Patterns ◽  
Market Development ◽  
Sectoral Growth

scholarly journals Role of cytokines in leukemic type growth of myelodysplastic CD34+ cells

Blood ◽  
1996 ◽  
Vol 88 (1) ◽  
pp. 319-327 ◽  
Author(s):  
K Sawada ◽  
M Ieko ◽  
A Notoya ◽  
T Tarumi ◽  
K Koizumi ◽  
...  
Keyword(s):  
Progenitor Cells ◽  
Clonal Growth ◽  
Growth Patterns ◽  
Leukemic Cells ◽  
Human Macrophage ◽  
Cluster Number ◽  
Gm Csf ◽  
Cd34 Cells

Abstract The clonal growth of progenitor cells from myelodysplastic syndromes (MDS) can be subdivided into four growth patterns: (1) normal, (2) no growth or low plating efficiency, (3) low colony and high cluster number, and (4) normal or high colony number with a large number of clusters. The former two (1 and 2) can be referred to as nonleukemic patterns and latter two (3 and 4) as leukemic. In a search for a role for cytokines in leukemic-type growth of MDS progenitor cells, marrow CD34+ cells were purified up to 94% for 8 normal individuals and 88% for 12 MDS patients, using monoclonal antibodies and immunomagnetic microspheres (MDS CD34+ cells). The purified CD34+ cells were cultured for 14 days with various combinations of cytokines, including recombinant human macrophage colony-stimulating factor (rM-CSF), granulocyte-CSF (rG-CSF), granulocyte-macrophage-CSF (rGM-CSF), interleukin-3 (rIL-3), and stem cell factor (SCF; a ligand for c-kit) in serum-free medium. The clonal growth of MDS CD34+ cells supported by a combination of all of the above cytokines was subdivided into the two patterns of leukemic or nonleukemic, and then the role of individual or combined cytokines in proliferation and differentiation of MDS CD34+ cells was analyzed in each group. Evidence we obtained showed that SCF plays a central role in the leukemic-type growth of MDS CD34+ cells and that G-CSF, GM-CSF; and/or IL-3 synergize with SCF to increase undifferentiated blast cell colonies and clusters over that seen in normal CD34+ cells. SCF is present in either normal or MDS plasma at a level of nanograms per milliliter, and this physiologic concentration of SCF can stimulate progenitor cells. This means that progenitor cells are continuously exposed to stimulation by SCF in vivo and that MDS leukemic cells have a growth advantage over normal blast cells. This depends, at least in part, on cytokines such as G-CSF, GM-CSF, IL-3, and SCF.

LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF ENTEROCOCCI AND LACTIC GROUP STREPTOCOCCI ISOLATED FROM YOUNG CHEDDAR CHEESE1

1970 ◽  
Vol 33 (9) ◽  
pp. 365-372 ◽  
Author(s):  
A. M. Dovat ◽  
G. W. Reinbold ◽  
E. G. Hammond ◽  
E. R. Vedamuthu
Keyword(s):  
Acetic Acid ◽  
Proteolytic Activity ◽  
Lipolytic Activity ◽  
Cheddar Cheese ◽  
Streptococcus Faecalis ◽  
Screening Techniques ◽  
Ph Values ◽  
Plate Counts

Lipolytic and proteolytic screening techniques were applied to cultures isolated from young Cheddar cheese manufactured in 10 Iowa cheese plants. Twenty-one cultures were selected for study. These included 16 enterococci and 5 lactic group streptococci. These strains were examined for lipolytic activity when grown in skimmilk, cream, and skimmilk containing tributyrin; changes in proteolysis index, plate counts, and pH in skimmilk incubated at 7, 15, 21, and 32 C also were determined, And, combinations of enterococci and lactic streptococci were studied. One-half of the Streptococcus durans strains frequently produced as much as 10 times more acetic acid than the others; the five strains of lactic streptococci consistently produced the lowest quantities of acetic acid. Compared with enterococci, except for Streptococcus faecalis var. liquefaciens, the lactic streptococci were more proteolytic, produced lower pH values, and had less viability at 15, 21, and 32 C. Enterococci other than S. faecalis var. liquefaciens were not proteolytic. All cultures showed tributyrinase activity; enterococci were the most active. Combining enterococci and lactic streptococci produced anomalous results.

scholarly journals How Does Entrepreneurial Orientation Influence the Sustainable Growth of SMEs? The Role of Relative Performance

2019 ◽  
Vol 11 (19) ◽  
pp. 5178 ◽  
Author(s):  
Chiho Ok ◽  
He Soung Ahn
Keyword(s):  
Boundary Condition ◽  
Performance Feedback ◽  
Entrepreneurial Orientation ◽  
Firm Growth ◽  
Growth Patterns ◽  
Sustainable Growth ◽  
Relative Performance ◽  
Past Performance ◽  
The Relationship

The answer to the question, “Which factors determine the sustainable growth of small- and medium-sized enterprises (SMEs)?” is still fragmented. While previous studies have paid attention to a firm’s entrepreneurial orientation (EO) as a key driver of SME growth, it is often overlooked that contextual factors can be crucial in order for EO to be effective in yielding sustainable growth in SMEs. This paper focuses on the role of relative performance as a boundary condition in the relationship between EO and sustainable growth of SMEs. We predict that the effect of EO on SMEs’ sustainable growth would differ depending on performance feedback based on their past performance. Our empirical analysis based on panel analysis shows that SMEs strongly pursue sales growth immediately after they achieve lower levels of performance than historical aspiration. However, when their performance goes beyond the historical aspiration level, their growth patterns appear to show a different pattern depending on their level of EO. SMEs with greater EO are more likely to pursue firm growth when performance is above historical aspirations while those with lesser EO are not. Our findings suggest that relative performance is an important boundary condition in the relationship between EO and SMEs’ sustainable growth.

scholarly journals Natural Geography and Patterns of Local Population Growth and Decline in Spain: 1960–2011

2019 ◽  
Vol 11 (18) ◽  
pp. 4979 ◽  
Author(s):  
Adelheid Holl
Keyword(s):  
Population Growth ◽  
Rural Areas ◽  
Urban Areas ◽  
Population Change ◽  
Local Population ◽  
Growth Patterns ◽  
Detailed Data ◽  
Precipitation Seasonality ◽  
Growth Variation

This paper analyzes the role of natural geography for explaining local population change patterns. Using spatially detailed data for Spain from 1960 to 2011, the estimation results indicated that natural geography variables relate to about half of the population growth variation of rural areas and more than a third of the population growth variation of urban areas during this period. Local differences in climate, topography, and soil and rock formation as well as distance to aquifers and the coast contribute to variations in local population growth patterns. Although, over time, local population change became less related to differences in natural geography, natural geography is still significantly related to nearly a third of the variation in local population change in rural areas and the contribution of temperature range and precipitation seasonality has even increased. For urban areas, weather continues to matter too, with growth being higher in warmer places.

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