Stevia-based sweeteners as a promising alternative to table sugar: The effect on Listeria monocytogenes and Salmonella Typhimurium growth dynamics.

Sugar is commonly substituted with stevia-based products in food industry and in our daily-life. This substitution results in a change in food product characteristic formula and properties that may affect the growth dynamics of food pathogenic and spoilage bacteria. This work studies the effect of table sugar (TS), laboratory sucrose (LS), commercial stevia (St) and steviol glycosides (SG) on the growth dynamics of Salmonella Typhimurium and Listeria monocytogenes.

Stability of steviol glycosides in several food matrices.

As steviol glycosides are now allowed as a food additive in the European market, it is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of steviol glycosides in semiskimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set yogurt, dry biscuits, and jam. The fat was removed by centrifugation from the dairy and soy drink samples.

Performance analysis and optimization of autotrophic nitrogen removal in different reactor configurations: a modelling study.

The autotrophic nitrogen removal process (partial nitritation combined with the Anammox process) is a new and sustainable nitrogen removal technique for nitrogen-rich streams. A modelling study has been performed to define optimal process conditions (temperature, oxygen supply, pH and biomass retention) and to investigate the influence of chemical oxygen demand, nitrogen loading rate and hydraulic retention time on three alternative reactor configurations: a single oxygen-limited partial nitritation reactor, a single Anammox reactor, and a combination of partial nitritation and Anammox in a single reactor. The model applied was compared to experimental data from the literature and gave good agreement for all three reactor configurations.