Laban jameed is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries ...Laban jameed is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries and is usually made from sheep or cow milk. The aim of this study was to assess phage contamination of jameed dairy product. Two phages were isolated: one from sheep milk jameed (PPUDV) and the other from cow milk jameed (PPURV). Each of the two bacteriophages was partially characterized. The PPUDV phage was identified as a single stranded DNA virus with an approximately 20 kb genome that was resistant to RNase, whereas PPURV phage possessed a double stranded RNA genome of approximately 20 kb and was resistant to DNase. The phage bacterial strain hosts were identified as Lactobacillus helveticus and Bacillus amyloliquefaciens for PPUDV and PPURV, respectively. One step growth curve using a double layer plaque assay test was carried out to monitor the phage life cycle after host infection. PPUDV showed a latent period of about 36 h, burst period of 70 h and a burst size of about 600 Plaque Forming Units (PFU) per infected cell. PPURV phage showed a latent period of about 24 h, burst period of 47 h and a burst size of about 700 PFU per infected cell. SDS-PAGE analysis of total viral proteins showed at least three major bands (27, 40, and 45 kDa) for PPUDV. This is the first study to report the isolation of both DNA and RNA bacteriophages from laban jameed. This study adds new insights into the complexity of dairy contamination and fermentation microbiology of the jameed revealing the existence of two viral genomes in this highly dried and salty dairy product.展开更多
Yoghurt (Laban) is one of the most consumed food products in Lebanon. Thus its quality has given a concern. In this study, the sensory, chemical and rheological properties of commercial and traditional samples were in...Yoghurt (Laban) is one of the most consumed food products in Lebanon. Thus its quality has given a concern. In this study, the sensory, chemical and rheological properties of commercial and traditional samples were investigated in order to characterize this fermented milk. Hence, Laban samples were collected from 14 areas in Lebanon;especially from mountainous regions and from the capital Beirut. Forty-two samples were provided by processing industry whether at small, medium, or large scale. A statistical analysis was carried out, and thus sensory and physicochemical properties were subjected to two approaches of variance analysis. Pearson correlation coefficients between attributes were also calculated. Both, the analyses of variance and correlations were conducted using SPSS 3. The physicochemical analysis and the microbiological analysis exhibit a significant effect of the date, and the manufacturing process. Also, the instrumental data showed no significant correlation between physicochemical and microbiological parameters, which indicates that they are completely independent. Moreover, the general appreciation of descriptive sensory analysis of products display that this appreciation is not dependant on the production process. It is also noticed that some sensory characteristics can be dread by instrumental measures. This research endorses the essential role of quality control for the manufacturing of yoghurt in Lebanon.展开更多
"创意舞蹈"作为典型的现代舞教育,源于鲁道夫·冯·拉班(Rudolf von Laban,1879-1958)的开山著作《力效》、《舞律》、《人体动律学》、《现代教育舞蹈》的精华,是实践拉班"教育舞蹈"思想的手段,在欧、美..."创意舞蹈"作为典型的现代舞教育,源于鲁道夫·冯·拉班(Rudolf von Laban,1879-1958)的开山著作《力效》、《舞律》、《人体动律学》、《现代教育舞蹈》的精华,是实践拉班"教育舞蹈"思想的手段,在欧、美、亚、澳四大洲已经拥有几十年的发展历程,并为发达国家建立舞蹈教育标准提供了依据。这种舞蹈在认知神经科学中带有"全脑教育"的性质,较之"半脑教育",具有培养人们的空间、审美、社会交往、迁移能力等优势,可使受教育者便捷地获取各类知识、体验不同的心灵方式,形成多路思维和科学的世界观,十分适合幼儿园、中小学、高校学生综合素质与创新能力培养的需要。展开更多
文摘Laban jameed is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries and is usually made from sheep or cow milk. The aim of this study was to assess phage contamination of jameed dairy product. Two phages were isolated: one from sheep milk jameed (PPUDV) and the other from cow milk jameed (PPURV). Each of the two bacteriophages was partially characterized. The PPUDV phage was identified as a single stranded DNA virus with an approximately 20 kb genome that was resistant to RNase, whereas PPURV phage possessed a double stranded RNA genome of approximately 20 kb and was resistant to DNase. The phage bacterial strain hosts were identified as Lactobacillus helveticus and Bacillus amyloliquefaciens for PPUDV and PPURV, respectively. One step growth curve using a double layer plaque assay test was carried out to monitor the phage life cycle after host infection. PPUDV showed a latent period of about 36 h, burst period of 70 h and a burst size of about 600 Plaque Forming Units (PFU) per infected cell. PPURV phage showed a latent period of about 24 h, burst period of 47 h and a burst size of about 700 PFU per infected cell. SDS-PAGE analysis of total viral proteins showed at least three major bands (27, 40, and 45 kDa) for PPUDV. This is the first study to report the isolation of both DNA and RNA bacteriophages from laban jameed. This study adds new insights into the complexity of dairy contamination and fermentation microbiology of the jameed revealing the existence of two viral genomes in this highly dried and salty dairy product.
文摘Yoghurt (Laban) is one of the most consumed food products in Lebanon. Thus its quality has given a concern. In this study, the sensory, chemical and rheological properties of commercial and traditional samples were investigated in order to characterize this fermented milk. Hence, Laban samples were collected from 14 areas in Lebanon;especially from mountainous regions and from the capital Beirut. Forty-two samples were provided by processing industry whether at small, medium, or large scale. A statistical analysis was carried out, and thus sensory and physicochemical properties were subjected to two approaches of variance analysis. Pearson correlation coefficients between attributes were also calculated. Both, the analyses of variance and correlations were conducted using SPSS 3. The physicochemical analysis and the microbiological analysis exhibit a significant effect of the date, and the manufacturing process. Also, the instrumental data showed no significant correlation between physicochemical and microbiological parameters, which indicates that they are completely independent. Moreover, the general appreciation of descriptive sensory analysis of products display that this appreciation is not dependant on the production process. It is also noticed that some sensory characteristics can be dread by instrumental measures. This research endorses the essential role of quality control for the manufacturing of yoghurt in Lebanon.
文摘"创意舞蹈"作为典型的现代舞教育,源于鲁道夫·冯·拉班(Rudolf von Laban,1879-1958)的开山著作《力效》、《舞律》、《人体动律学》、《现代教育舞蹈》的精华,是实践拉班"教育舞蹈"思想的手段,在欧、美、亚、澳四大洲已经拥有几十年的发展历程,并为发达国家建立舞蹈教育标准提供了依据。这种舞蹈在认知神经科学中带有"全脑教育"的性质,较之"半脑教育",具有培养人们的空间、审美、社会交往、迁移能力等优势,可使受教育者便捷地获取各类知识、体验不同的心灵方式,形成多路思维和科学的世界观,十分适合幼儿园、中小学、高校学生综合素质与创新能力培养的需要。
