the knowledge of the biodiversity of the Calabrian (South Italy) dairy yeasts, which potentially can be used as adjunct cultures for cheesemaking. 2 Materials and methods Yeasts were isolated from three samples of ewe’s milk, four samples of the ewe
This paper analyzes resultative constructions in Uyghur as an adjunction relationship between two verbal projections. Uyghur resultatives differ from previously analyzed resultatives, including those in typologically related Altaic languages (see Shibagaki 2011), in that both predicates must match share a subject. One verb encodes a resultative meaning while the other elaborates the manner of achieving the result state, but the ordering is flexible. The only ordering requirement is that the final verb and the object form a telic verb constellation. The unique structure of this construction points to the conclusion that the notion of ‘resultative construction’ does not correspond to any specific syntactic structure crosslinguistically.
Authors:Mohammad Alshehri, Faisal Alshail, Sami H. Alqahtani, Tawfeeg Saleh Aloriny, Abdulhakim Alsharif, and Omar Kujan
, Pradeep AR , Kumari M , Priyanka N , Singh SP , Naik SB , Patel SP , Bagchi P : Clinical and microbiological effects of systemic azithromycin in adjunct to nonsurgical periodontal therapy in treatment of Aggregatibacter actinomycetemcomitans
Authors:B. Vecseri-Hegyes, P. Fodor, and Á. Hoschke
The most sensitive and time-consuming technological step of beer production is the fermentation of wort. Problems during fermentation will not only prolong production time but it will lead to the deterioration of beer quality. Most often it is due to low zinc concentration of the wort or the yeast. Due to lack of zinc the fermentation lasts longer, composition of fermentation by-products changes, maltose intake slows down, sedimentation ability and heat sensitivity of the yeast increase. In Part I of our work, the factors affecting the degree of zinc supply of wort were examined. During the examination of zinc supply of wort two kinds of beer were produced: all-malt beer and beer with adjunct. Change of zinc concentration was followed throughout the brewing process at every technological step. It was found that concentration of zinc gradually decreases during production of wort, and only a small fraction of the calculated amount appears in it. Wort made with adjunct has even lower zinc concentration than all-malt wort. In all malt wort 3.4%, while in wort containing adjunt only 0.4% of the zinc appeared in the wort. Yeast can absorb only the ionic form of zinc during fermentation, thus we had elaborated a method for the separation of the organic and inorganic form of zinc, which was followed by the determination of the concentration of ionic zinc in wort prior to fermentation.
Authors:B. Vecseri-Hegyes, P. Fodor, and Á. Hoschke
Fermentation of wort is the most critical step of beer production. Fermentation difficulties may be caused by inadequate wort composition, i.e. insufficient supply of trace elements. Wort provides trace elements for yeast. Among them zinc, which is essential for beer fermentation, is not available in the required amount in wort. Zinc utilization in fermentation was studied in beers made with adjunct (maize, barley). Inductively coupled plasma-atomic emission spectrometry was used as analytical method for the determination of zinc concentration. Addition of zinc made the fermentation faster. The best result was achieved at 0.4 mg l-1. Synthesis of aroma compounds was also promoted at this concentration. Concentrations higher than 0.4 mg l-1 did not affect significantly either the fermentation rate or the maximal ethanol concentration. Addition of zinc at the end of wort boiling did not prove to be practical, it is better to supply yeast with zinc.
Authors:A Smetanka, V Stara, I Farsky, I Tonhajzerova, and I Ondrejka
that adjunctive supplementation of PYC in ESC-treated subjects reduces antidepressant-induced SDys. The aim of this study was to assess the effect of PYC on ESC-induced SDys.
Materials and Methods
Authors:Minnja S. Hartmann, Soraya Mousavi, Stefan Bereswill, and Markus M. Heimesaat
The use of antibiotics has provoked an emergence of various multidrug-resistant (MDR) bacteria. Infectious diseases that cannot be treated sufficiently with conventional antibiotic intervention strategies anymore constitue serious threats to human health. Therefore, current research focus has shifted to alternative, antibiotic-independent therapeutic approaches. In this context, vitamin E constitutes a promising candidate molecule due to its multi-faceted modes of action. Therefore, we used the PubMed database to perform a comprehensive literature survey reviewing studies addressing the antimicrobial properties of vitamin E against bacterial pathogens including MDR bacteria. The included studies published between 2010 and 2020 revealed that given its potent synergistic antimicrobial effects in combination with distinct antibiotic compounds, vitamin E constitutes a promising adjunct antibiotic treatment option directed against infectious diseases caused by MDR bacteria such as Pseudomonas aeruginosa, Burkholderia cenocepacia and methicillin-resistant Staphylococcus aureus (MRSA). In conclusion, the therapeutic value of vitamin E for the treatment of bacterial infections should therefore be investigated in future clinical studies.