Lactobacillus helveticus is a lactic acid bacterium widely used in the manufacture of cheese and for production of bioactive peptides from milk proteins. We present the complete genome sequence for L. helveticus CNRZ 32, a strain particularly recognized for its ability to reduce bitterness and accelerate flavor development in cheese.

Review of Cioran, E. (2023). Syllogism the Bitterness. The Fall into Time. Kyiv: Duh i Litera.

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl2, and MgCl2 in packaging brines (controlled variables) on characteristics (responses) plain green Spanish-style Manzanilla olives, maintaining salt-mixture level 5%. The RSM showed that increment CaCl2 caused a linear significant (p-value ≤ 0.05) decrease pH increase firmness (...

The presence and absence of the feelings of guilt and hostility in depression had been a matter of controversy in the cross-cultural literature. In the psychopathology of depression, these feelings have been considered playing a significant role. Redlich and Freedman (1966) reported that the feelings of guilt in depressive patients were found to be associated with shame as well as unworthiness ...

BACKGROUND Erectile dysfunction (ED) is one of the most common health problems in men. ED can significantly affect a man's psychological well-being and overall health. PURPOSE To investigate the association of psychological factors, patients' knowledge, and management among ED patients. PATIENTS AND METHODS A total of 93 patients with an age range from 31 to 81 years who have undergone trea...

]udit Bodnar is a postdoctoral fellow at the University ofGhent, Belgium working in urban theory, housing, and the comparative­ historical analysis ofurban public space. She received a Ph.D . in Sociology from Johns Hopkins and has held postdoctoral positions at the Chicago Humanities Institute and Rutgers University. In November, 1996, two items ofcultural news stirred public opinion among Bud...

Previous studies of the effect of carbonation on taste perception have suggested that it may be negligible, manifesting primarily in increases in the perceived intensity of weak salt and sour stimuli. Assuming CO2 solutions in the mouth stimulate only trigeminal nerve endings, this result is not altogether surprising; however, there are neurophysiological data indicating that CO2 stimulates gus...