Analysis of water and aerosol samples of tunnel car washes operated with recycled water for Legionella with culture, qPCR and viability-qPCR.

Due to the generation of large quantities of aerosol and the recycling of water, tunnel car washes are discussed as potential sources of legionellosis. Additionally, occupational health and safety aspects are important for tunnel car washes as they are often workplaces. A total of 17 different tunnel car washes were investigated for the presence of Legionella.

Verification and application of qPCR and viability-qPCR for Legionella monitoring in evaporative cooling systems complementing the conventional culture method.

To date, in many countries the only legally valid method for evaporative cooling system (ECS) monitoring is the culture method. However, a duration of up to 14 days and a risk of underestimation of Legionella concentrations are seen as limitations of cultivation methods. Rapid cultivation-independent methods are an important step towards a more practicable monitoring of ECS to quickly control interventions if elevated concentrations of Legionella are found.

Photocatalytic active ZnOS@CNTs heteronanostructures.

Herein, we report on the use of vertically aligned multiwall carbon nanotubes (CNTs) films as support for ZnO/ZnS photocatalytic active nanostructures. The CNTs were synthetized via a hot-filament chemical vapor deposition (HfCVD), using Fe catalyst on top of AlObuffer layer. Controlled point defects in the CNTs outer walls were created by exposure to a low pressure nonthermal water vapors diffusive plasma and acted as seeds for subsequent pulsed-electrodeposition of Zn nanoparticles.

Characterization of S-layer proteins produced by lactobacilli isolated from Romanian artisan fermented products.

Aims: To characterize S-layer proteins produced by four lactobacilli isolated from Romanian artisan fermented products.

Methods And Results: Four lactobacilli strains have been shown to produce S-layer proteins, both under optimal and stressfull conditions. The presence of S-layer proteins was confirmed by transmission electron microscopy.

Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria.

At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid bacteria, that have been previously shown to possess functional properties (antimicrobial activity, probiotic potential), were used for the fermentation of wheat bran combined with root vegetables.