Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using culture-dependent and culture-independent met...

Lactic acid bacteria (LAB), widely used in the food industry, are present in the intestine of most animals, including humans. The potential use of these bacteria as live vehicles for the production and delivery of heterologous proteins of vaccinal, medical or technological interest has therefore been extensively investigated. Lactococcus lactis, a LAB species, is a potential candidate for the p...

VERSA is a tool that assists in the algebraic analysis of real-time systems. It is based on ACSR, a timed process algebra designed to express resource-bound real-time distributed systems. VERSA supports the analysis of real-time processes through algebraic rewriting, interactive execution, and equivalence testing. This paper begins by presenting a brief overview of the process algebra ACSR, its...

The combination of lab automation and design experiments for the execution screening increases productivity reduces error-prone manual work. A self-developed software tool allows creating fractional-factorial experimental (FFED). Application FFED on a Suzuki-Miyaura cross-coupling leads to 93 % reduced compared full-factorial design. resulting regression model qualitatively shows positive effec...

Lactic acid bacteria (LAB) have been isolated successfully from the tiger grouper Epinephelusfuscoguttatus intestine. However, their genus or species have not been identified. Therefore, the objective of the present study was to characterize the three isolated LAB (KSBU-12C, KSBU-5Da, and KSBU-9) based on their phenotype and genotype. The LAB phenotype was examined by observing morphological fe...

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identifi...

Direct-fed microbials (DFM) are dietary supplements that inhibit gastrointestinal infection and provide optimally regulated microbial environments in the digestive tract. As the use of antibiotics in ruminant feeds has been banned, DFM have been emphasized as antimicrobial replacements. Microorganisms that are used in DFM for ruminants may be classified as lactic acid producing bacteria (LAB), ...

Teh venoms of teh scorpions Androctonus crassicauda and Leuris abdullahbayrami, scorpion species each two members Buthidae family, were analyzed by MALDI–TOFMS in a mass range between 1 50 kDa. Interspecies differentiation was evaluated over peptide protein molecules dis range. similarities differences different revealed wif TEMPprincipal component analysis study, which conducted spectral patte...

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique followed by sequencing of the 16S rDNA fragments eluted from the bands of interest on denaturing gradient gels was used to monitor changes in the bacterial microflora of two commercial kimchi, salted cabbage, and ingredient mix samples during 30 days of fermentation at 4°C and 10°C. Leuconostoc (Lc.) was th...