The technology of modern fermented milk production is not complicated and relies largely on the characteristics of the microorganisms used in its manufacture. Biochemical substances excreted by the starter cultures contribute to the chemical, physical and organoleptic properties of cultured milks. Chemical and organoleptic properties of yoghurt starter cultures have been widely studied over several decades. Conversely the biosynthetic processes and genetic control of the production of viscous extracellular material (slime) by selected thermophillic streptococci is still insufficiently understood. This study attempted to elucidate physiological aspects and the genetic control of slime production. An attempt to chemically induce ropiness was also preformed. Twenty strains of Gram positive, thermo-tolerant, milk dotting, catalase negative cocci were collected from a variety of sources. All strains were identified as Streptococcus thermophilus. Four of the isolates were identified as capable of producing an extracellular, ‘ropy’ capsular material. A negative staining method for highlighting capsular material under light microscopy was described. Ropy isolates displayed thick capsular zones of between 6-8 μm. The isolates graded as non-ropy produced only small capsular zones (less than 2 μm); two variants displayed no capsular material. Instability of the ropy phenotype during subculture and prolonged storage was described for all four ropy isolates at varied temperatures. Instability during transfer was reported as moderate with a loss of no more than 45% of ropy colonies after 15 subcultures at 48°C A significant increase in instability, during transfer, associated with an increase in incubation temperature (37-48°C) was also reported. Prolonged storage of ropy variants over ten days resulted in a drop in the number of ropy colonies. The loss was minimal when cultures were stored at 8°C, but excessive (approaching 100%) at 37°C This suggested the presence of capsular degradative substances. Analysis of the plasmid profiles of 20 strains identified only two strains harboured plasmid DNA. All plasmids were small, less than 23kilobases, and each strain possessed a single plasmid species. Only one ropy strain contained plasmid DNA that was shown, with the aid of curing experiments, not to be linked to production of the ropy phenotype. The amino acid analogue p-fluoro-DL-phenylalanine was unsuccessful in generating ropy colonies from non-ropy variants of Streptococcus thermophilus at low concentrations. Some technological considerations for the use of ropy variants of Streptococcus thermophilus in yoghurt starter cultures were made.

Σκοπός της παρούσας διπλωματικής εργασίας είναι η μελέτη των ανεμογεννητριών, η ανάλυση των επιμέρους συστημάτων τους και η μελέτη της σύνδεσης τους με το δίκτυο μέσω ενός ελεγκτή ομαλής εκκίνησης. Αρχικά, γίνεται αναφορά στις ανανεώσιμες πηγές ενέργειας και στην ιστορική εξέλιξη των ανεμογεννητριών, καθώς και στις επικρατούσες συνθήκες στην Ευρώπη και στην Ελλάδα. Έπειτα παρουσιάζονται χαρακτηριστικά μεγέθη του ανέμου και θεμελιώδεις έννοιες των αιολικών συστημάτων. Στη συνέχεια γίνεται μια εκτενής αναφορά στα επιμέρους συστήματα που συνθέτουν μια ανεμογεννήτρια και στους τρόπους ελέγχου της. Ακόμα, παρουσιάζονται οι διάφοροι τύποι γεννητριών που μπορούν να συνδεθούν και ο τρόπος λειοτυργίας των ανεμοκινητήρων. Έτσι, προκύπτει η μελέτη της απευθείας σύνδεσης με το δίκτυο μέσω ενός ελεγκτή ομαλής εκκίνησης (soft starter). Πρώτα γίνεται μια εισαγωγή στους soft starters, ορίζονται κάποιες βασικές έννοιες, γίνεται αναφορά στα υπόλοιπα μέρη του συστήματος και έπειτα μελετάται η παλμοδότηση κ λειτουργία των θυρίστορ των ελεγκτών. Τέλος, παρατίθενται τα μοντέλα πέμπτης και τρίτης τάξης της επαγωγικής γεννήτριας, οι εξισώσεις για τις ισχείς P και Q, η μέθοδος ελέγχου του soft starter (sliding mode), ο προτεινόμενος ελεγκτής και η υλοποίηση του. / The purpose of this thesis, is the study of wind turbines, the analysis of the individual parts of them and the study of the connection process to the network with a soft starter. Firstly, there is a reference to the renewable power sources and a historic development of wind turbines. Some important terms about the wind are referred and also some fundamental meanings about wind power systems.In addition, the parts of a wind turbine are referred and the ways of control. Furthermore, the different kinds of generators are presented, as well as the way they operate. Therefore, there is a study about the direct connection of a wind turbine to the grid through a soft starter. The soft starter is studied and the way it operates.Finally, is presented the induction machine's fifth and third order model, as well as the proposed controller and his implementation.

Bacteriophage infection of Streptococcus thermophilus is a growing concern in the mozzarella cheese industry. One method to control this problem may be to replace S. thermophilus with a starter coccus from a different genus of lactic acid bacteria. This work evaluated the possibility of using genetically modified Pediococcus spp. for this approach. Electroporation was used to introduce genes for lactose utilization from Lactococcus lactis into strains of P. acidilactici and P. pentosaceus. The resulting lactose-positive transformants, P. acidilactici SAL and P. pentosaceus SPL-2, rapidly reduced the pH of lactose broth, accumulated [14C]lactose at a rate higher than a lactococcal control, and showed relatively high phospho-β-galactosidase activity. When paired with Lactobacillus helveticus LH100 in 9% reconstituted skim milk, P. acidilactici SAL and P. pentosaceus SPL-2 demonstrated synergistic growth with LH100. Milk fermented with Pediococcus-LH100 starter pairs also contained significantly less free galactose than milk fermented with a control starter blend of LH100 and S. thermophilus TA061. Mozzarella cheese made with lactose-positive Pediococcus-LH100 blends was compositionally similar to cheese made with the control starter blend, but production required 60-90 additional minutes. In an attempt to decrease the time required to produce mozzarella, Pediococcus spp. were transformed with lactococcal genes from an extracellular serine proteinase ora n oligopetpide transport system. Constructs which expressed each system were obtained, but these strains did not display improvement in the ability to clot 9% reconstituted skim milk.Studies to screen P. acidilactici and P. pentosaceus for lysogeny detected temperate bacteriophage in three strains of P. acidilactici. Morphological characterization of these new phages demonstrated that they had small isometric heads with non-contractile tails and thus belonged to the B I group of the family Siphovirdae. Further characterization based on DNA-DNA homology and protein profiles suggested that the P. acidilactici phages can be separated into at least two different species. As a whole, the results reported here suggest that due to their slower growth in milk, P. acidilactici SAL and P. pentosaceus SPL-2 cannot be used as direct replacements for S. thermophilus but may be suited for use as adjuncts to the traditional S. thermophilus/Lactobacillus sp. starter blend.

Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers. Another advantage is that it is made in small loaves or wheels which make for better handling, for it can be sold in both wholes ale and retail establishments without cutting before wrapping. Still another advantage of Danish type swiss cheese is that small equipment needed which is also adapted to manufacturing of cheddar cheese. The problem was to make better Danish type swiss cheese by applying different types and amounts of starters using Streptococcus lactis with a mixture of (1) Streptococcus thermophilus and (2) Lactobacillus bulgaricus and also to find the best combination of these bacilli and cocci. The influence of warm room temperature upon the eye formation and body and texture was studied. The Cheese was held in brine solution for different lengths of time to find the most effective salt concentration. Different temperatures were maintained in a warm room to find out which temperature was best for a higher quality of cheese. A pancreatic enzyme was added in different amounts to a few lots of milk before pasteurization, to find out whether it affects the body and texture and reduce the curing time. Pure trypsin was used in one lot to determine its influence on the quality of cheese.

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains. Selected pairs were challenged with phage. Resistant mutants were developed. Characteristics of proteinase positive and proteinase negative variants were examined. Proteinase positive isolates produced more changes in pH, cell mass and more generations in milk than their counter-parts. Paired proteinase negative cultures produced more change in pH and cell mass and more generations in milk than single strains. Whey based medium under pH control was superior to commercial internal pH control medium for proteinase negative culture propagation. Proteinase negative isolates achieved 90% of the cell mass obtained by their counterparts in nonfat dry milk-yeast medium. Proteinase negative starter culture endured significantly higher phage titers than proteinase positive cells. Proteinase negative variants sustained activity comparable with phage-free controls when challenged for seven cycles with high phage titers. Proteinase positive cells had impaired activity after the second cycle. Pairing of proteinase positive strains was advantageous for phage protection. Erythromycin, streptomycin and penicillin adversely affected the activity of both cell types, yet proteinase positive cells were significantly more inhibited. Pairing neither variant enhanced activity. Cheddar cheese was exclusively manufactured with 2% inoculum of proteinase negative cultures compared to 1.5% usage of the proteinase positive paired strains. Cheese quality and cheese making times were normal. Over 4200 consecutive vats of Cheddar cheese were made in 1982 employing one pair of proteinase positive culture. Acid control and cheese quality were improved. The cheese making times were more uniform. Smaller inocula volumes could successfully be used for bulk starter in cheese plants utilizing pH controlled starter propagation. A needle/syringe system for inoculating starter tanks provided better protection against contamination during inoculation.

Det här arbetet behandlar min prestationsångest inom låtskrivningsprocessen. Mitt syfte var att undersöka hur jag kan få en mer glädjefylld, kravlös process i mitt låtskrivande. Detta gjordes med hjälp av en genomgång av relevant litteratur inom ämnet samt skapandet av sex egenskrivna låtar med enkel produktion. I låtskapandet användes Robin Fredericks Song Starter teknik ur boken Song Starters: 365 Lyric, Melody, & Chord Ideas to Kickstart Your Songwriting, samt en metod som liknar det Gary Ewer kallar för ”Speedwriting” på sin blogg www.secretsofsongwriting.com och som gick ut på att skriva en låt inom en timme. Mitt resultat visar att den mentala inställningen spelar stor roll för hur mycket plats prestationsångesten får i min skaparprocess. För att få en mer kravlös process bör jag bland annat lägga fokus på processen snarare än på resultatet, inte se misstag som misslyckanden utan som en nödvändig del av processen, tillåta mig själv att leka och experimentera samt ta mig tid till pauser och miljöombyten. Dessutom är det viktigt att jag vågar släppa taget om prestationsångesten och inte ser dess avsaknad som ett tecken på att jag inte tar uppgiften på allvar. Song Starters hjälpte mig att minska prestationskraven i början av skapandeprocessen medan entimmeslåtar minskade prestationskraven under hela processen. Jag upptäckte att det inte är den första brainstormingperioden i låtskrivarprocessen som är den mest kritiska fasen för mig när det gäller prestationsångest, utan snarare perioden när jag ska värdera om mitt material är bra nog för att bli en låt. Dessutom verkar jag gilla mina låtar mer när de har mognat ett tag än när jag precis har skrivit dem och därför är det viktigt att jag inte dömer mina låtar för snabbt.

Conselho Nacional de Desenvolvimento Científico e Tecnológico / The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Biomérieux). In the second experiment, the microorganism Lactococcus lactis ssp lactis was fermented in pork plasma culture medium and evaluated its efficiency in relation to MRS broth, through microbiological analyses and optic density (OD). In the third experiment the isolated and multiplied cultures were added in dry fermented sausages, elaborating four treatments: T1 - addition of commercial starters (Staphylococcus xylosus and Lactococcus lactis ssp lactis); T2 - mixture of isolated Staphylococcus xylosus more commercial Lactococcus lactis ssp lactis ; T3 - mixture of isolated Lactococcus lactis ssp lactis more commercial Staphylococcus xylosus and T4 - Staphylococcus xylosus and Lactococcus lactis ssp lactis both isolated, evaluating its influence on the microbiological, physico-chemical and sensorial characteristics. About 13.3% of the colonies isolated of sausages were identified as Staphylococcus xylosus. The maximum growth of Lactococcus lactis ssp lactis, in pork plasma culture medium was 8.58 Log UFC.mL-1 in 27 hours, and the OD 0.88. In the MRS broth the growth reached the maximum peak (8.70 Log UFC.mL-1) in 6 hours, presenting OD of 0.81. All the elaborated sausages presented a significant decreased of pH and a reduction in the water activity, ensuring a microbiological security to the products. In relation the lipid oxidation, the treatment that contained isolated strains of Staphylococcus xylosus presented significantly lower values than the other treatments. The sausages elaborated with both strains isolated presented better sensorial results than the sausages elaborated with commercial starters cultures. Therefore, this study indicated that would be promising to extend the availability of microorganisms for industrial use from the selection of native cultures, that the pork plasma culture medium becomes an alternative for the multiplication of lactic acid bacteria, because it presented a similar fermentation performance to the commercial culture medium and that the addition of natives starters cultures can be used in the elaboration of fermented Italian sausages, providing safety products and with differentiated flavor. / Este trabalho teve por objetivo produzir e testar o desempenho de culturas starters nativas na fabricação de salame tipo Italiano quanto à segurança e qualidade dos salames. No primeiro experimento, cepas de Staphylococcus xylosus foram isoladas de salames coloniais, caracterizadas e após identificadas pelo Kit Api Staph (Biomérieux). No segundo experimento, o microrganismo Lactococcus lactis ssp lactis foi fermentado em meio de cultura de plasma suíno e avaliado sua eficiência em relação ao caldo MRS, através de análises microbiológicas e densidade óptica (DO). No terceiro experimento, as culturas isoladas e multiplicadas foram adicionadas em salame, elaborando-se quatro tratamentos: T1 - adição de starters comerciais (Staphylococcus xylosus e Lactococcus lactis ssp lactis); T2 - mistura de Staphylococcus xylosus isolado mais Lactococcus lactis ssp lactis comercial; T3 - mistura de Lactococcus lactis ssp lactis isolado mais Staphylococcus xylosus comercial e T4 - Staphylococcus xylosus e Lactococcus lactis ssp lactis ambos isolados, avaliando sua influência nas características microbiológicas, físico-químicas e sensoriais. Foram identificadas 13,3% das colônias isoladas de salames coloniais como Staphylococcus xylosus. O crescimento máximo de Lactococcus lactis ssp lactis, em meio de cultura de plasma suíno, foi de 8,58 Log UFC.mL-1 no tempo de 27 horas e DO de 0,88. Em caldo MRS, o crescimento atingiu pico máximo (8,70 Log UFC.mL-1) em 6 horas, apresentando uma DO de 0,81. Todos os salames elaborados apresentaram uma queda de pH significativa e também uma redução na atividade de água, garantindo uma segurança microbiológica aos produtos. Em relação a oxidação lipídica, os tratamentos que continham cepas de Staphylococcus xylosus isolados apresentaram valores significativamente menores que os outros tratamentos. Os salames elaborados com as duas cepas isoladas (T4) apresentaram melhores resultados sensoriais quando comparados com salames elaborados com culturas starters comerciais. Portanto, este estudo indicou que seria promissor ampliar a disponibilidade de linhagens para uso industrial proveniente da seleção de culturas nativas, que o meio de cultura de plasma suíno torna-se uma alternativa para a multiplicação de bactérias ácido lácticas, pois apresentou um desempenho semelhante à fermentação do meio de cultura comercial e que a adição de culturas starters nativas pode ser utilizada na elaboração de salames, proporcionando produtos seguros e com flavor diferenciado.

La production inductrielle de ferments nécessite une étape de stabilisation qui affecte la qualité des cellules. Ce phénomène étroitement lié à l’espèce, voire à la souche bactérienne considérée, dépend également des conditions mises en œuvre lors de la conduite du procédé de production. Dans ce contexte, ce travail de thèse vise à améliorer les performances de Lactobacillus buchneri R1102 et Bifidobacteium longum R0175 à la lyophilisation et au stockage, et à identifier les réponses physiologiques associées.Dans une première partie, l’effet du temps de récolte sur les caractéristiques membranaires et les performances industrielles de Lb. Buchneri R1102 et B. lolngum R0175 a été anlysé. Une récolte en phase stationnaire conduit à une meilleure tolérance au cours de la congélation pour B. longum R0175 mais ne permet pas de maintenir une activité acidifiante élevée pour Lb. Buchneri R1102. Ces résultats sont reliés à une rigidificatioin de la membrane et à une augmentation de la proportion en acides gras saturés et cycliques en phase stationnaire de croissance.Dans une deuxième étape, les cellules de Lb. Buchneri R1102 ont été soumises à différentes conditions de stress osmotique. Un stress osmotique avec du KCl 0.1 M augmente la survie au cours de la lyophilisation mais ne modifie les caractéristiques membranaires des cellules. Un ajout de KCl 0.6 M en début de fermentation améliore la survie au cours du stockage à l’état lyophilisé. Ce phénomène est expliqué par une rigidification de la membrane lié à une augmentation de la concentration en acides gras cycliques et à une accumulation de bétaïne intracellulaire.Dans une troisème partie, l’effet de différentes atmosphères de culture sur l’état physiologique et les performances de Lb. Buchneri R1102 et B. longum R0175 a été étudié.Pour Lb. Buchneri R1102, l’apport d’air accélère significativement la croissance et la concentration bactérienne (air à 1.2 vvm) en fluidifiant les membranes cellulaires et en orientant le flux métabolique vers la production d’acétate. A l’inverse, l’apport d’azote ou d’un mélange de gaz N2H2 allonge les fermentations en diminuant le potentiel d’oxydoréduction. Enfin, l’apport des gaz air, N2 et N2H2 dégrade l’activité acidifiante de Lb. Buchneri R1102 mais augmente sa survie au cours du stockage, en lien avec des modifications de composition an acides gras et de synthèse protéique. Pour B. longum R0175, une concentration cellulaire plus élevée est obtenue lorsqu’un bullage N2 ou N2CO2 est effectué en début de culture. L’activité acidifiante des ferments est préservée au cours du procédé pour toutes les conditions testées, en lien avec une augmentation de la proportion d’acides gras insaturés et cycliques, mais sans variation de fluidité membranaire.Enfin, une meilleure survie cellulaire est obtenue lorsque les cellules sont cultivées avec du N2CO2 pendant toute la fermentation.Ce travail se conclut par la validation, à l’échelle pilote, des conditions conduisant à une amélioration de la stabilité biologique des ferments lyophilisés, tout en préservant les performances des fermentations. / Industrial starter’s production requires a stabilization step that affects the quality of the cells. This phenomenon is closely linked to the used species and strains, and depends on the procedures applied during the production process. In this context, this thesis aims at improving the performances of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175 during freeze-drying and storage, and to identify the corresponding physiological responses.In the first part of this work, the effect of the harvesting time on membrane characteristics and industrial performances of Lb. buchneri R1102 and B. longum R0175 has been analyzed. Harvesting the cells in stationary phase led to a better tolerance during freezing of B. longum R0175 but did not allow the maintenance of elevated acidification activity for Lb. buchneri R1102. These results have been related to a rigidification of the membrane and to an increase of the proportion of saturated and cyclic fatty acids in cellular membranes of cells recovered in stationary growth phase.In a second step, cells of Lb. buchneri R1102 have been submitted to different conditions of osmotic stress in order to improve their performances. An osmotic stress with 0.1 M KCl increased the cells survival during freeze-drying, without changing their membrane characteristics. In addition, adding 0.6 M KCl in the beginning of the fermentation improved the survival during storage on freeze-dried form. This phenomenon was explained by a rigidification of the membrane that was linked to an increase of cyclic fatty acids content and intracellular betaine concentration.The third part was devoted to the study of the effect of various gaseous atmospheres during the cultures, on the physiological state and the performances of Lb. buchneri R1102 and B. longum R0175. For Lb. buchneri R1102, aeration (air at 1.2 vvm) significantly accelerated the growth and the final cell concentration by increasing membrane fluidity and by directing metabolic flux towards acetate production. Conversely, adding nitrogen or the gas mixture N2H2 delayed the fermentations by decreasing redox potential. Lastly, injecting different gases (air, N2, N2H2) decreased acidification activity Lb. buchneri R1102 but increased its survival during storage, as a result of modifications of fatty acids composition and proteins synthesis. For B. longum R0175, a higher cell concentration was obtained when the culture medium was bubbled with N2 or N2CO2 at the beginning of the fermentation. In addition, acidification activity of these starters was well maintained for all tested conditions, which was linked to an increase of unsaturated and cyclic fatty acids proportion, but without any change in membrane fluidity. Lastly, a better cell survival was obtained for cells grown with N2CO2 all along the fermentation.Finally, this work is concluded finish with the validation, at pilot scale, of the conditions leading to an improvement of the biological stability of freeze-dried starters, while maintaining their performances during fermentation.

This study aimed to isolate and characterize probiotic strains from fermented milk and multiplies in the swine plasma medium for inoculation in Italian salamis, with the starter culture Staphylococcus xylosus isolated from artisanal salamis. Colonies count of the fermented milks was in the MRS (De Man Rogosa Sharpe Agar, Oxoid) medium by the technique of 'pour-plate'. The strains were isolated through the technical spread plate in selective medium, MRS. Individual strains were confirmed by Gram staining, catalase test and identified by kits Api 20 A and 50 CHL (Bio Merieux SA, Marcy L'Etoile, France). After, passed the tests of resistance to sodium chloride added to the MRS agar, in concentrations of 1%, 1.5%, 2%, 2.5% and 3% and resistance to nitrite and nitrate, which were conducted by the same procedure at concentrations of 80, 100, 120, 150 and 200 ppm. They also passed through of 0.3% bile and acid resistance tests, pH: 3.0, 2.5 and 2.0 of 3M HCl for 3 and 6 hours. In the second experiment, the isolate strain of Lactococcus lactis ssp lactis 2 passed through multiplication in fermented machine for use as a starter in probiotics dry fermented sausages. The probiotic strains were multiplied in plates with swine plasma medium plus agar and isolate starter Staphylococcus xylosus in BAIRD-PARKER plate. In the treatments were used as starters the S. xylosus and Lactococcus lactis, and as probiotic strains: Lactobacillus paracasei ssp paracasei 1 and Bifidobacterium spp 2. Control treatment was added with commercial starters, the Treatment 1: with isolate starters; Treatment 2: with isolate starters adding more probiotic strain a Lactobacillus paracasei ssp paracasei 1 and Treatment 3: starters more probiotic isolate strain Bifidobacterium spp 2. Were evaluated microbiological, physic-chemical and sensory aspects. Samples of fermented milks examined showed higher counts to 107CFU.g-1 and the strains were: Actinomyces israelli, 7 Actinomyces naeslundii, Lactobacillus acidophylus/jensenii, Bifidobacterium spp 2, Lactococcus lactis ssp lactis 2 e Lactobacillus paracasei ssp paracasei 1. The strains Bifidobacterium spp 2 and Lactobacillus paracasei ssp paracasei 1 were resistant to all concentrations of sodium chloride, nitrite and nitrate, and the pH of 3.0 for 3 hours and 6 hours. The L. paracasei ssp paracasei 1 showed lower counts to 106 UFC.mL-1 at pH 2.0, with 5.63 Log UFC.mL-1 in 3 hours of incubation and 3.79 Log UFC.mL-1 in 6 hours. The strain of Bifidobacterium spp 2 lost its probiotic viability after exposure of 6 hours in the pH of 2.0 and 2.5, showing reduction of 9.4 Log UFC.mL-1 to 3.67 and 4.18 Log UFC.mL-1, respectively. The strains analyzed showed resistance to bile salts and remained in a viable state after 4 hours of exposure to 0.3% of bile salts. The propagation in a culture medium made with swine plasma achieved levels of 5.52 Log CFU.mL-1 to 8.58 Log CFU.mL-1 and optical density of 0.14 to 0.882, in 27 hours of fermentation. All final physical and chemical parameters were up to standards with pHs and activities of water in accordance with the safety standards of the product. Sensory characteristics showed that the isolated strains notes were statistically equal and/or above the commercial strains and probiotics salamis had cells in a viable state for 30 days of storage. / Este trabalho teve como objetivo isolar e caracterizar cepas probióticas de leites fermentados comerciais e multiplica-lás em meio de cultura à base de plasma suíno para inoculação em salames tipo Italiano, juntamente com a cultura starter Staphylococcus xylosus isolada de salames artesanais. A contagem das colônias dos leites fermentados foi em meio MRS (De Man Rogosa Sharpe Agar, Oxoid) pela técnica de semeadura em profundidade. As cepas foram isoladas através da técnica spread-plate em meio seletivo, MRS. Cepas individuais foram confirmadas por coloração de Gram e prova da catalase, e identificadas pelos kits Api 20 A e 50 CHL (Bio Merieux SA, Marcy L Etoile, France). Após, foram realizados os testes de resistência ao cloreto de sódio adicionado ao ágar MRS, nas concentrações de 1%, 1,5%, 2 %, 2,5% e 3% e resistência ao nitrito e nitrato, que foram realizados pelo mesmo procedimento, nas concentrações de 80, 100, 120, 150 e 200 ppm. Realizou-se também os testes de resistência a bile 0,3% e a acidez, em pH: 3,0, 2,5 e 2,0 de HCl 3M durante 3 e 6 horas. No segundo experimento, a cepa de Lactococcus lactis ssp lactis 2 isolada foi multiplicada em fermentador para uso como starter nos salames. As cepas probióticas foram multiplicadas em placas com meio de plasma suíno acrescido de ágar e o starter isolado de Staphylococcus xylosus em placas de BAIRD-PARKER. Nos tratamentos foram usados como starters o S. xylosus e Lactococcus lactis, e como cepas probióticas: Lactobacillus paracasei ssp paracasei 1 e Bifidobacterium spp 2. O tratamento Controle foi adicionado de starters comerciais; o Tratamento 1: com starters isolados; Tratamento 2: com starters isolados mais adição da cepa probiótica Lactobacillus paracasei ssp paracasei 1 e Tratamento 3: starters isolados mais cepa probiótica Bifidobacterium spp 2. Foram avaliados os aspectos microbiológicos, físico-químicos e sensoriais. As amostras de leites fermentados analisadas apresentaram contagens superiores a 107 UFC.g-1 e as cepas encontradas foram: Actinomyces israelli, Actinomyces naeslundii, Lactobacillus acidophylus/jensenii, Bifidobacterium spp 2, Lactococcus lactis ssp lactis 2 e Lactobacillus paracasei ssp paracasei 1. As cepas Bifidobacterium spp 2 e Lactobacillus paracasei ssp paracasei 1 foram resistentes a todas as concentrações de cloreto de sódio, nitrito e nitrato, e ao pH de 3,0 durante 3 horas e 6 horas. O L. paracasei ssp paracasei 1 apresentou contagens inferiores a 106 UFC.mL-1 em pH 2,0, com 5,63 Log UFC.mL-1 em 3 horas de incubação e 3,79 Log UFC.mL-1 em 6 horas. A cepa de Bifidobacterium spp 2 perdeu sua viabilidade probiótica após a exposição de 6 horas nos pH de 2,0 e 2,5, apresentando redução de 9,4 Log UFC.mL-1 para 3,67 e 4,18 Log UFC.mL-1, respectivamente. As cepas analisadas apresentaram resistência aos sais biliares, permanecendo em estado viável após 4 horas de exposição à 0,3% de sais biliares. A multiplicação em meio de cultura com plasma suíno alcançou níveis de 5,52 Log UFC.mL-1 a 8,58 Log UFC.mL-1 e densidade óptica de 0,14 a 0,882, em 27 horas de fermentação. Os parâmetros físico-químicos finais estavam todos de acordo com os padrões de pH e atividade de água, conforme as normas de segurança do produto. Com relação às características sensoriais, as cepas isoladas apresentaram notas estatisticamente iguais e/ou superiores às comerciais e os salames probióticos apresentaram células em estado viável durante 30 dias de armazenamento.

This thesis aims at automotive starters, their construction, characteristics and problems with starting at low temperatures. There are kinds of starters, function principle, construction, advantages and disadvantages in the first part of thesis. Issues with combustion engine starting and basic technical requirements are also mentioned here; characteristics and importance of starters and combustion engines are also described. Last chapters of this part are dedicated to finite element method and its implication. There are analytical calculations of starter in the second part of thesis. Results are compared with experimental obtained (measured) values and results from RMxprt. Finite element method results are compared, too. Magnetic induction improvement in stator is also suggested.