We documented the pattern of cell development in Euplotes charon. The ontogenesis of this species was similar to many of its congeners, except for the formation of the caudal cirri. In E. Charon, a caudal cirrus is fo...We documented the pattern of cell development in Euplotes charon. The ontogenesis of this species was similar to many of its congeners, except for the formation of the caudal cirri. In E. Charon, a caudal cirrus is formed posterior to each of the rightmost two or three dorsal kinety anlage in the proter, and the second rightmost dorsal kinety in the opisthe. In addition, two caudal cirri are formed posterior to the rightmost dorsal kinety in the opisthe. This pattern of development represents a completely new type. Based on our evaluation, and in comparison with previous studies, we also conclude that the pattern of cell development is variable among species in the Euplotes genera. The variation is particularly evident during the formation of frontoventral and caudal cirri. Based on the segmentation pattern of frontal-midventral transverse cirral anlagen, cirri reduction, and migration of frontoventral cirri, we identified five types: the affinis-type, the eurystomus-type, the charon-type, the raikovi-type and orientalis-type. Euplotes (s. l.) can also be divided into three types based on the formation of caudal cirri: focardii-type, vannus-type and charon-type. Indeed, we conclude that the number (one or two) of marginal cirri should be given as much consideration as the genetic separation. Given this, we reassessed the validity of using genetic separation to classify the group. Generally, the morphogenetic data disagreed with the molecular data (SSrRNA gene sequences). Given these discrepancies, it is too early to draw conclusions on the systematic arrangement of this species-rich taxon.展开更多
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evalu...Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.展开更多
基金Supported by the Natural Science Foundation of China (No. 40906065)the China Postdoctoral Science Foundation (No. 20090451351)a grant from the Center of Excellence in Biodiversity, King Saud University
文摘We documented the pattern of cell development in Euplotes charon. The ontogenesis of this species was similar to many of its congeners, except for the formation of the caudal cirri. In E. Charon, a caudal cirrus is formed posterior to each of the rightmost two or three dorsal kinety anlage in the proter, and the second rightmost dorsal kinety in the opisthe. In addition, two caudal cirri are formed posterior to the rightmost dorsal kinety in the opisthe. This pattern of development represents a completely new type. Based on our evaluation, and in comparison with previous studies, we also conclude that the pattern of cell development is variable among species in the Euplotes genera. The variation is particularly evident during the formation of frontoventral and caudal cirri. Based on the segmentation pattern of frontal-midventral transverse cirral anlagen, cirri reduction, and migration of frontoventral cirri, we identified five types: the affinis-type, the eurystomus-type, the charon-type, the raikovi-type and orientalis-type. Euplotes (s. l.) can also be divided into three types based on the formation of caudal cirri: focardii-type, vannus-type and charon-type. Indeed, we conclude that the number (one or two) of marginal cirri should be given as much consideration as the genetic separation. Given this, we reassessed the validity of using genetic separation to classify the group. Generally, the morphogenetic data disagreed with the molecular data (SSrRNA gene sequences). Given these discrepancies, it is too early to draw conclusions on the systematic arrangement of this species-rich taxon.
文摘Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.