Analysis of the slaughterhouses in Galicia (NW Spain).

In the last five years, slaughterhouses in Galicia have been producing more than 350,000 tonnes of carcass per year (Ministry of Environmental and Marine and Rural Media (MARM), 2013). The main environmental problems derived from this economic activity are the high consumption of water, the generation of waste water with a high organic load and the intensive use of energy (electricity and fuel) (European Commission, 2005). In this region of Spain, there are seventy-one slaughterhouses but only 10 to 15% of them have a carcass production capacity exceeding 50 tonnes per day (Casares et al.

Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.

Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y(1)Y(2)Y(3)Y(4)), the dough consistency during mixing (Y(5)Y(6)) and the baking performance (Y(7)Y(8)Y(9)). A central composite design and second-order models for Y(i) were employed.

Clinical outbreak of linezolid-resistant Staphylococcus aureus in an intensive care unit.

Context: Linezolid resistance is extremely uncommon in Staphylococcus aureus.

Objective: To report an outbreak with linezolid and methicillin-resistant S. aureus (LRSA) in an intensive care department and the effective control measures taken.

[Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc.

[Inactivated pea flour (Pisum sativum) in bread making].

Pea flour (Pisum sativum) is a relatively cheap protein source and it is scarcely utilized in making widely consumed products. It provides a good opportunity to improve the amino acidic profile. The purpose of this study was to determine the effect of the enzymatic inactivation of pea on bread characteristics, made with levels of 5, 10 and 15% of pea flour.

Nuclear monothiol glutaredoxins of Saccharomyces cerevisiae can function as mitochondrial glutaredoxins.

Glutaredoxins are thiol oxidoreductases that regulate protein redox state. In Saccharomyces cerevisiae, Grx1 and Grx2 are cytosolic dithiol glutaredoxins, whereas Grx3, Grx4, and Grx5 are monothiol glutaredoxins. Grx5 locates at the mitochondrial matrix and is needed for iron/sulfur cluster biogenesis.

Comparative genomics of yeast species: new insights into their biology.

The genomes of two hemiascomycetous yeasts (Saccharomyces cerevisiae and Candida albicans) and one archiascomycete (Schizosaccharomyces pombe) have been completely sequenced and the genes have been annotated. In addition, the genomes of 13 more Hemiascomycetes have been partially sequenced. The amount of data thus obtained provides information on the evolutionary relationships between yeast species.

Structure-function analysis of yeast Grx5 monothiol glutaredoxin defines essential amino acids for the function of the protein.

Grx5 defines a family of yeast monothiol glutaredoxins that also includes Grx3 and Grx4. All three proteins display significant sequence homology with proteins found from bacteria to humans. Grx5 is involved in iron/sulfur cluster assembly at the mitochondria, but the function of Grx3 and Grx4 is unknown.