Comparison of steam sterilization conditions efficiency in the treatment of Infectious Health Care Waste.

Many studies show that the treatment of Infectious Health Care Waste (IHCW) in steam sterilization devices at usual operating standards does not allow for proper treatment of Infectious Health Care Waste (IHCW). Including a grinding component before sterilization allows better waste sterilization, but any hard metal object in the waste can damage the shredder. The first objective of the study is to verify that efficient IHCW treatment can occur at standard operating parameters defined by the contact time-temperature couple in steam treatment systems without a pre-mixing/fragmenting or pre-shredding step.

The effect of aeration conditions, characterized by the volumetric mass transfer coefficient K(L)a, on the fermentation kinetics of Bacillus thuringiensis kurstaki.

The aeration is a key factor for Bacillus thuringiensis growth, sporulation and δ-endotoxins production. The objective of our work was to study the effect of aeration on the fermentation kinetics of Bacillus thuringiensis kurstaki (Btk), cultivated in a cereal milling byproduct (CMB) mono-component medium, in order to improve the δ-endotoxins productivity. Aeration conditions were systematically characterized by the volumetric mass transfer coefficient KLa.

Health Care Waste generation rates and patterns: The case of Lebanon.

The objective of this study is to analyze Infectious Health Care Waste generation rates and patterns in Lebanon. Therefore, the quantities generated during five years by 57 hospitals from a total of 163 in the country have been analyzed. The seasonal evolution of Infectious Health Care Waste production and the evolution of the evaluation of the trends over years have been studied.

A simple method for the separation of Bacillus thuringiensis spores and crystals.

A simple new method, for separating Bacillus thuringiensis crystals from spores and cell debris, is described. The developed purification method uses hexane and low speed centrifugation and does not require any expensive material or reagents.

Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation.

Traditional tequila fermentation is a complex microbial process performed by different indigenous yeast species. Usually, they are classified in two families: Saccharomyces and Non-Saccharomyces species. Using mixed starter cultures of several yeasts genera and species is nowadays considered to be beneficial to enhance the sensorial characteristics of the final products (taste, odor).

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content.

Alcoholic fermentation by an oenological strain of Torulaspora delbrueckii in association with an oenological strain of Saccharomyces cerevisiae was studied in mixed and sequential cultures. Experiments were performed in a synthetic grape must medium in a membrane bioreactor, a special tool designed to study indirect interactions between microorganisms. Results showed that the S.

Influence of oxygen on alcoholic fermentation by a wine strain of Torulaspora delbrueckii: kinetics and carbon mass balance.

Torulaspora delbrueckii metabolism was assessed in a synthetic culture medium similar to grape must under various conditions: no aeration and three different oxygen feeds, in order to determine the effect of oxygen on metabolism. Carbon and nitrogen mass balances were calculated to quantify metabolic fluxes. The effect of oxygen was to decrease the flux of carbon going into the fermentation pathway in favor of growth.

Investigations of Saccharothrix algeriensis growth on synthetic media.

Development of bacterial resistance to antibiotics has lead to investigations of rare bacteria, which produce new bioactive molecules. Saccharothrix algriensis has been isolated from the desert Maghreb. It produces dithiolopyrrolones, some of which were newly identified.

Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects.

The effect of temperatures ranging from 15 to 35 degrees C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The growth behavior was well represented using the Arrhenius model, and an apparent activation energy of 16.