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
第33届国际拉班舞谱学会双年会(The 33rd Biennial Conference of the International Council of Kinetography Laban/Labanotation)2023年7月17日至22日在韩国首尔世宗大学(Sejong University)举办。会议包括开幕式(Opening Session)...第33届国际拉班舞谱学会双年会(The 33rd Biennial Conference of the International Council of Kinetography Laban/Labanotation)2023年7月17日至22日在韩国首尔世宗大学(Sejong University)举办。会议包括开幕式(Opening Session)、开幕演出(Opening Performances)、论文发布(Papers)、互动讨论(Ignite Talks)、小组研讨(Panels)、工作坊(Workshops)和技术实践(Technical Sessions)7个部分。来自世界各地的舞蹈学者和艺术家聚焦于拉班舞谱(Kinetography Laban/Labanotation)及相关理论与应用,共同探讨了拉班舞谱的历史与舞谱中的舞蹈历史研究、拉班舞谱和主题舞谱在舞蹈教育中的现状与应用、拉班舞谱和舞蹈的重建与还原、计算机记谱与分析等领域的最新研究成果。展开更多
拉班动作分析(Laban Movement Analysis,LMA)系统是一种广泛用于描述人类动作的系统。本研究通过对LMA系统信度的实证分析,提供了有价值的实证结果。首先,团队开发了一种基于有向图的记录方法,以对LMA进行形式化描述。其次,团队开发了...拉班动作分析(Laban Movement Analysis,LMA)系统是一种广泛用于描述人类动作的系统。本研究通过对LMA系统信度的实证分析,提供了有价值的实证结果。首先,团队开发了一种基于有向图的记录方法,以对LMA进行形式化描述。其次,团队开发了一款专用的视频标注工具,用于呈现刺激呈现,并进行LMA的形式化描述。利用这两项研究,研究者对LMA系统的信度进行了实验评估。在信度评估实验中,专家—认证动作分析师(Certified Movement Analysts,CMA)的任务是:识别“中性”动作与其在LMA参数空间的同一维度上以特定变化进行相同动作之间的差异。视频展示了敲门或指方向等手势动作的不同变化。为了尽可能接近认证动作分析师的记录方式,他们可自行控制观看视频的次数和顺序。LMA系统是通过视频记录工具来标注的,该工具通过在每个节点向参与者提出多选题,引导他们浏览LMA的记录。参与者被要求记录中性手势和变体之间的差异,首先记录最显著的差异(第1轮),其次记录次要显著的差异(第2轮)。为了量化LMA的整体信度,团队计算了克里彭多夫α系数(Krippendorff’s α)。量化数据显示,信度取决于如何整合两轮记录。LMA的信度介于弱信度和可接受之间。对视频观看行为的分析表明,尽管个体间的差异相对较大,但观看行为与个体表现(量化为个体与主导评分的一致程度)之间的关系并不简单。这项研究推动了拉班动作分析法信度测量方法的形式化和实施。实验研究发现了广泛使用的动作编码系统的一些优点和缺点。此外,本研究还获得了对评估流程自身的有益见解。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.
文摘第33届国际拉班舞谱学会双年会(The 33rd Biennial Conference of the International Council of Kinetography Laban/Labanotation)2023年7月17日至22日在韩国首尔世宗大学(Sejong University)举办。会议包括开幕式(Opening Session)、开幕演出(Opening Performances)、论文发布(Papers)、互动讨论(Ignite Talks)、小组研讨(Panels)、工作坊(Workshops)和技术实践(Technical Sessions)7个部分。来自世界各地的舞蹈学者和艺术家聚焦于拉班舞谱(Kinetography Laban/Labanotation)及相关理论与应用,共同探讨了拉班舞谱的历史与舞谱中的舞蹈历史研究、拉班舞谱和主题舞谱在舞蹈教育中的现状与应用、拉班舞谱和舞蹈的重建与还原、计算机记谱与分析等领域的最新研究成果。
文摘拉班动作分析(Laban Movement Analysis,LMA)系统是一种广泛用于描述人类动作的系统。本研究通过对LMA系统信度的实证分析,提供了有价值的实证结果。首先,团队开发了一种基于有向图的记录方法,以对LMA进行形式化描述。其次,团队开发了一款专用的视频标注工具,用于呈现刺激呈现,并进行LMA的形式化描述。利用这两项研究,研究者对LMA系统的信度进行了实验评估。在信度评估实验中,专家—认证动作分析师(Certified Movement Analysts,CMA)的任务是:识别“中性”动作与其在LMA参数空间的同一维度上以特定变化进行相同动作之间的差异。视频展示了敲门或指方向等手势动作的不同变化。为了尽可能接近认证动作分析师的记录方式,他们可自行控制观看视频的次数和顺序。LMA系统是通过视频记录工具来标注的,该工具通过在每个节点向参与者提出多选题,引导他们浏览LMA的记录。参与者被要求记录中性手势和变体之间的差异,首先记录最显著的差异(第1轮),其次记录次要显著的差异(第2轮)。为了量化LMA的整体信度,团队计算了克里彭多夫α系数(Krippendorff’s α)。量化数据显示,信度取决于如何整合两轮记录。LMA的信度介于弱信度和可接受之间。对视频观看行为的分析表明,尽管个体间的差异相对较大,但观看行为与个体表现(量化为个体与主导评分的一致程度)之间的关系并不简单。这项研究推动了拉班动作分析法信度测量方法的形式化和实施。实验研究发现了广泛使用的动作编码系统的一些优点和缺点。此外,本研究还获得了对评估流程自身的有益见解。
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。
