| 1. |
- Ardo, A. A., et al.
(författare)
-
FERMI LARGE AREA TELESCOPE OBSERVATIONS OF GAMMA-RAY PULSARS PSR J1057-5226, J1709-4429, AND J1952+3252
- 2010
-
Ingår i: Astrophysical Journal. - 0004-637X .- 1538-4357. ; 720:1, s. 26-40
-
Tidskriftsartikel (refereegranskat)abstract
- The Fermi Large Area Telescope (LAT) data have confirmed the pulsed emission from all six high-confidence gamma-ray pulsars previously known from the EGRET observations. We report results obtained from the analysis of 13 months of LAT data for three of these pulsars (PSR J1057-5226, PSR J1709-4429, and PSR 11952+3252) each of which had some unique feature among the EGRET pulsars. The excellent sensitivity of LAT allows more detailed analysis of the evolution of the pulse profile with energy and also of the variation of the spectral shape with phase. We measure the cutoff energy of the pulsed emission from these pulsars for the first time and provide a more complete picture of the emission mechanism. The results confirm some, but not all, of the features seen in the EGRET data.
|
|
| 2. |
- Antonsson, Martin, et al.
(författare)
-
Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
- 2003
-
Ingår i: International Journal of Food Microbiology. - 0168-1605. ; 85:1-2, s. 159-169
-
Tidskriftsartikel (refereegranskat)abstract
- Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD). Ten RAPD types were found and 70% of the isolates were of RAPD types found in more than one cheese. The different RAPD types were identified to species level by Temporal Temperature Gradient Gel Electrophoresis (TTGE). Most of the isolates were identified as Lactobacillus paracasei (76%), but also Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus rhamnosus and some taxa originating from the starter culture were detected. In one cheese, no lactobacilli were found.One strain of the most frequent Lactobacillus RAPD type from each of the five cheeses with a Lactobacillus flora was used as adjunct cultures in a cheese model system. Four of the five adjuncts were re-isolated during ripening. Two adjunct containing model cheeses received higher flavour scores than the control while two other were associated with off-flavours. The two model cheeses with off-flavour had a similar microflora and both were after 13 weeks of ripening dominated by a strain identified as L. plantarum.
|
|
| 3. |
- Antonsson, M, et al.
(författare)
-
Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study
- 2003
-
Ingår i: Milchwissenschaft. - 0026-3788. ; 58:3-4, s. 145-148
-
Tidskriftsartikel (refereegranskat)abstract
- The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter bacteria being viable for a longer time. Variation in plasmin activity between cheeses from different dairies was shown as well as a relation between plasmin activity and amount of total free amino acids released by microbial activity.
|
|
| 4. |
- Antonsson, Martin, et al.
(författare)
-
Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese
- 2002
-
Ingår i: Journal of Dairy Research. - 0022-0299. ; 69:3, s. 457-472
-
Tidskriftsartikel (refereegranskat)abstract
- Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of cheese grains from full-scale production of washed curd semi-hard cheese (Herrgard). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA (RAPD). The sensory properties of model cheeses were described. In a first trial 23 of the 33 adjuncts were re-isolated from the corresponding model cheeses after 9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their ability to grow and be a dominating part of the microflora of model cheese with interesting sensory properties. These strains were further studied together with two commercial cultures. The sensory influences on model cheeses of six of the adjuncts were confirmed, and flavour scores were in the range of 2(.)9-7(.)1 for model cheeses with different adjuncts while the control had a flavour score of 5(.)6 (0-10 scale). Survival and growth of seven out of the nine strains correlated with the results of the first trial. Growth and influence on flavour of four adjunct cultures were confirmed in experimental cheese manufactured in a 400-1 open vat.
|
|
