Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains.

Lactobacilli isolated from different food and feed samples such as raw milk, cheese, yoghurt, olives, sour dough, as well as corn and grass silage, were screened for their antifungal activities. Out of 1,424 isolates tested, 82 were shown to be inhibitory to different yeasts (Candida spp. and Zygosaccharomyces bailii) and a Penicillium sp.

Thermodynamic study of two different chewing-gum bases by inverse gas chromatography.

This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using inverse gas chromatography as a specific technique. Ethyl butyrate, limonene, 1-octanol and cis-2-hexenal were injected to calculate the partition coefficients, the activity coefficients and the Henry's constants at infinite dilution and 298 K. The partition coefficients, activity coefficients and Henry's constants showed a difference between the two gum bases, but the excess molar heat of mixing (deltaHm) showed an incompatibility for the flavour compounds in both gum bases.