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Orientador: Marney Pascoli Cereda / Banca: Luiz Roberto Carroci / Banca: Oliver Vilpoux / Silene Bruder S. Sarmento / Resumo: Não disponível / Abstract: Not available / Doutor

Bibliography: leaves 200-214. / xi, 214 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Three structurally related compounds, 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and N-heterocycle, 2-acetyl-1-pyrroline (ACPY), were quantified and found to be unique components of mousy wines. 35 lactic acid bacteria (LAB) were screened for the ability to produce mousy off-flavour. In addition to Lactobacillus brevis and L. cellobiosus, a diversity of LAB species, particularly heterofermentative Lactobacillus spp. and Oenococcus oeni exhibited this ability in a range of ethanolic and wine-based media. The substrates and metabolism of mousy compound formation by LAB were also investigated. A pathway for the formation of ACPY and ACTPY by heterofermentative LAB was proposed. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture & Oenology, 1999

<p>Muscle fatigue has always been of vital importance in most sports. A few possible factors have been reported to be the cause of muscular fatigue during high intensity exercise; depletion of glycogen, oxidative stress, disruption of contractile mechanisms and accumulation of metabolites. One of the theories of the cause of muscular fatigue, both in endurance and intermittent sports, is decreased pH levels due to increased concentration of H+ ions dissociated from lactic acid in muscle. Carnosine, a fairly unnoticed ergogenic aid, taken in the form of β-alanine has shown to potentially delay the onset of fatigue. Supplementation of β-alanine, would increase carnosine levels in muscle and may counteract the decrease in pH since carnosine functions as a H+ buffer. The purpose of the present study was to examine the effects of 8 weeks supplementation of β-alanine in distance runners and Swedish division four soccer players on aerobic capacity, intermittent recovery and muscular fatigue. The runners (n = 15) were tested in lactate profiling tests and the soccer players (n = 22) were tested in the Yo-Yo intermittent endurance test pre and post the 8-week test-period. The yo-yo test did not result in significant difference between the soccer players’ β-group and control-group (p = 0,29). Neither did the lactate test result in significant differences between the distance runners’ β-group and control-group in any of the five variables measured. However, a trend in difference was seen between groups in both velocity at lactate threshold (VLT) (p = 0,11) and recovery blood lactate (RBL) (p = 0,14) where the β-group had increased slightly from 16,8 ± 1,6 km/h to 17,0 ± 1,2 km/h in VLT and decreased from 4,5 ± 1,6 mmol∙L-1 to 3,1 ± 1,0 mmol∙L-1 in RBL. The results suggested that β-alanine may delay the onset of fatigue and improve performance in endurance sports such as running by increasing the removal of lactate acid from muscle.</p>

Muscle fatigue has always been of vital importance in most sports. A few possible factors have been reported to be the cause of muscular fatigue during high intensity exercise; depletion of glycogen, oxidative stress, disruption of contractile mechanisms and accumulation of metabolites. One of the theories of the cause of muscular fatigue, both in endurance and intermittent sports, is decreased pH levels due to increased concentration of H+ ions dissociated from lactic acid in muscle. Carnosine, a fairly unnoticed ergogenic aid, taken in the form of β-alanine has shown to potentially delay the onset of fatigue. Supplementation of β-alanine, would increase carnosine levels in muscle and may counteract the decrease in pH since carnosine functions as a H+ buffer. The purpose of the present study was to examine the effects of 8 weeks supplementation of β-alanine in distance runners and Swedish division four soccer players on aerobic capacity, intermittent recovery and muscular fatigue. The runners (n = 15) were tested in lactate profiling tests and the soccer players (n = 22) were tested in the Yo-Yo intermittent endurance test pre and post the 8-week test-period. The yo-yo test did not result in significant difference between the soccer players’ β-group and control-group (p = 0,29). Neither did the lactate test result in significant differences between the distance runners’ β-group and control-group in any of the five variables measured. However, a trend in difference was seen between groups in both velocity at lactate threshold (VLT) (p = 0,11) and recovery blood lactate (RBL) (p = 0,14) where the β-group had increased slightly from 16,8 ± 1,6 km/h to 17,0 ± 1,2 km/h in VLT and decreased from 4,5 ± 1,6 mmol∙L-1 to 3,1 ± 1,0 mmol∙L-1 in RBL. The results suggested that β-alanine may delay the onset of fatigue and improve performance in endurance sports such as running by increasing the removal of lactate acid from muscle.

Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability to support the growth and activities of commercially frozen thermophilic lactic acid cultures. Cultures grown in internally-pH-controlled media demonstrated superior acid-production capability. The cheese made from cultures grown in internally-pH-controlled media was comparable to that made from the culture grown in commercial medium. However, the internally-pH-controlled media were not bacteriophage inhibitory, nor were the reconstituted nonfat dry milk or two of the three commercial bulk starter media. Hence, cheese whey and nonfat milk based, low solids, bacteriophage inhibitory bulk starter media were formulated for the cultivation of mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The new media supported the growth of lactobacilli better than the commercial media. Even at low solids levels, the buffering capacities of the new media were comparable to commercial media. Late addition of magnesium hydroxide as a neutralizing agent to commercial as well as experimental bulk starter media resulted in increased growth and improved activities of rod-coccus cultures. The cultures also retained their activities longer under refrigerated storage. Late addition of magnesium hydroxide did not encourage the proliferation of bacteriophages in the growth media. / Graduation date: 1987

Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus and Kocuria are used when making salami. Starter cultures give the sausage specific flavours and improve the quality and ripening of the final product. Probiotic strains can also be added during the production of salami. Studies have shown that probiotics are good for health and are therefore added to food, such as fermented sausages. In order to work as a probiotic strain, the bacteria have to survive during the production process, storage and through the whole human gastrointestinal tract. The aim of this study was to trace the probiotic strains Lactobacillus casei and Lactobacillus paracasei in salami samples to see if they had survived the production process. Methods used were DNA extraction, PCR, colony PCR and gel electrophoresis. Out of 100 samples in duplicate run in PCR, probiotics were found in only 3 of them. To see if screening of probiotics directly from plates was possible, a colony PCR was done. Colony PCR was made on colonies of two different strains of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus sakei. From each bacteria strain, 5 colonies were analysed. Result showed that colony PCR, to screen for probiotic is a possible method.