Soybean molasses as an organic carbon source in the farming of Litopenaeus vannamei (Boone, 1931) in a biofloc system

Soybean molasses was evaluated as a partial replacement for sugarcane molasses as a carbon source for biofloc development in the superintensive culture of Pacific white shrimp (Litopenaeus vannamei). A 50‐day study was conducted with juvenile (3.2 g) shrimp stocked in 16 800 L tanks at a stocking density of 250 shrimp m^?3. Control of total ammonia concentration was performed by the addition of combined mixtures of soybean and sugarcane molasses to the culture water. Three different molasses treatments were evaluated using different soybean‐to‐sugarcane molasses ratios: 15–85%, 38–62% and 60–40% respectively. The control group was treated only with sugarcane molasses. Water quality, chlorophyll a concentration, heterotrophic bacterial load, Vibrio spp. concentration and zootechnical indexes were all evaluated. Total ammonia concentration was controlled by heterotrophic and chemotrophic pathways. Biofloc formation, as quantified by measuring the total suspended solids, was not altered. The Vibrio spp. concentration showed a significant reduction in treatments with soybean‐to‐sugarcane molasses ratios of 38–62% and 60–40%. All combined mixtures of soybean and sugarcane molasses could maintain water quality and productivity in the superintensive culture of L. vannamei using the biofloc system. Thus, the potential use of a residue from agroindustry as a carbon source in a biofloc culture is demonstrated.     

Comparison of Physicochemical and Structural Properties of Acid-Soluble and Pepsin-Soluble Collagens from Blacktip Reef Shark Skin

Fish collagen has been widely used in tissue engineering (TE) applications as an implant, which is generally transplanted into target tissue with stem cells for better regeneration ability. In this case, the success rate of this research depends on the fundamental components of fish collagen such as amino acid composition, structural and rheological properties. Therefore, researchers have been trying to find an innovative raw material from marine origins for tissue engineering applications. Based on this concept, collagens such as acid-soluble (ASC) and pepsin-soluble (PSC) were extracted from a new type of cartilaginous fish, the blacktip reef shark, for the first time, and were further investigated for physicochemical, protein pattern, microstructural and peptide mapping. The study results confirmed that the extracted collagens resemble the protein pattern of type-I collagen comprising the α₁, α₂, β and γ chains. The hydrophobic amino acids were dominant in both collagens with glycine and hydroxyproline as major amino acids. From the FTIR spectra, α helix (27.72 and 26.32%), β-sheet (22.24 and 23.35%), β-turn (21.34 and 22.08%), triple helix (14.11 and 14.13%) and random coil (14.59 and 14.12%) structures of ASC and PSC were confirmed, respectively. Collagens retained their triple helical and secondary structure well. Both collagens had maximum solubility at 3% NaCl and pH 4, and had absorbance maxima at 234 nm, respectively. The peptide mapping was almost similar for ASC and PSC at pH 2, generating peptides ranging from 15 to 200 kDa, with 23 kDa as a major peptide fragment. The microstructural analysis confirmed the homogenous fibrillar nature of collagens with more interconnected networks. Overall, the preset study concluded that collagen can be extracted more efficiently without disturbing the secondary structure by pepsin treatment. Therefore, the blacktip reef shark skin could serve as a potential source for collagen extraction for the pharmaceutical and biomedical applications.     

Recent Advances in the Synthesis of Marine-Derived Alkaloids via Enzymatic Reactions

Alkaloids are a large and structurally diverse group of marine-derived natural products. Most marine-derived alkaloids are biologically active and show promising applications in modern (agro)chemical, pharmaceutical, and fine chemical industries. Different approaches have been established to access these marine-derived alkaloids. Among these employed methods, biotechnological approaches, namely, (chemo)enzymatic synthesis, have significant potential for playing a central role in alkaloid production on an industrial scale. In this review, we discuss research progress on marine-derived alkaloid synthesis via enzymatic reactions and note the advantages and disadvantages of their applications for industrial production, as well as green chemistry for marine natural product research.     

Thermal Biology of Liorhyssus hyalinus (Hemiptera: Rhopalidae) and Nysius simulans (Hemiptera: Lygaeidae), Fed on the Milky Stage of Maize Grains

When quinoa, Chenopodium quinoa Willd., is cultivated in South America outside of its Andean origin, the heteropterans Liorhyssus hyalinus (Fabricius) and Nysius simulans Stål may emerge as important pests. Here we studied the development and reproduction of both species at different constant temperatures in the laboratory. Egg and nymphal development were investigated at 18, 22, 26, 30, 34, and 36°C. For both species, egg incubation time significantly decreased as the temperature increased. Nymphs did not successfully develop at 18°C and the total nymphal time significantly decreased as the temperature increased from 22 to 36°C. Based on a linear day-degree (DD) model, the lower developmental threshold (LDT) temperatures for eggs and nymphs were estimated to be 16.0 and 17.9°C for L. hyalinus, and 16.1 and 19.7°C for N. simulans, respectively. Thermal requirements for egg and nymphal development were 68.6 and 114.8 DD for L. hyalinus, and 77.7 and 190.3 DD for N. simulans, respectively. Reproduction and adult longevity were studied at 22, 26, 30, and 34°C. For both species preoviposition time decreased as temperature increased, and the oviposition period was longest at 26°C. The highest fecundity and egg viability were observed at 30°C, whereas longevities were higher at 22–26°C than at 30–34°C. As the lowest tested temperatures were not suitable to both heteropterans and 30°C was found to be the optimal temperature for development and reproduction, peak densities are expected in warm areas and seasons.     

Zur Einteilung von Kartoffeln nach Speisekartoffeltypen

Zusammenfassung Es wurde die Ableitung eines Verfahrens dargestellt, das es gestattet, eine Probe einer bestimmten Kartoffelpartie durch eine Koch- und Geschmacksprüfung einem bestimmten Type zuzuordnen. Die Eigenschaftskombinationen der benutzten Typen wurden eingehend beschrieben. Dabei wurde berücksichtigt, da? die Kombinationen den Vorstellungen der Praxis entsprechen sollen. Durch eine vereinfachte Auswertung der Testergebnisse (Schablonen) kann für den Tester das Ergebnis sehr schnell ermittelt werden. Eine sorgf?ltigere Auswertung bedingt darüberhinaus nur eine Addition von 9 Zahlen und das Nachschlagen in einer Tabelle. An mehreren Stellen wurden verschiedene Variationsm?glichkeiten des Verfahrens angedeutet.

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Summary In the interest of European potato research the Section “Varieties” of the E.A.P.R. has defined a number of the commonly accepted quality factors, and their gradations, so that co-operating countries can understand each other when discussing the results of cooking tests. There was, however, in addition to this, a demand from some quarters for the inclusion of further factors from the culinary and organoleptic complexes in order that samples could be assignedwith certainty to accurately defined “table quality types” (“Speisetypen”). Such characterisation should, as far as is possible, conform to practical requirements and should include the maximum number of factors regarded as decisive in assessing cooking quality. To demonstrate the method, the types listed inTable 1 were defined so that either individual samples could be classified or, by using mean values, varieties. As in the existing tests the various factors are found in different combinations, there are numerouspossibilities of coincidence. Table 2 shows the combination when only two factors (tuber shape and consistency) are considered, andTable 3 the possibletypes. The possibilities resulting from the inclusion of a further factor are shown inTable 4, each type being indicated by a number. Continuing in this way a considerable catalogue of numbered types is finally achieved. Copies of such a list can be obtained from the authors on request. It will be appreciated that there are many combinations, not always of equal value, which lead to the assignment of a sample to the same type, particularly as variations within characters are permitted (Table 5). An additional figure (index number), therefore, denotes whether a sample is “typical” of the type or merely approximates to it. The character ratings shown inTable 5 are used to calculate this “index” (Table 7). For the determination of table quality types the use of the test schedule (Fig. 1) is recommended; assessment is simplified by the use of appropriate stencils (Fig. 2). The types listed and the factors taken into consideration are examples and can be reduced or increased as required, furthermore, the values assigned to the characters can be varied.

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Résumé Dans le cadre de l'Association Européenne pour la Recherche sur la Pomme de terre, la section “Varieties” a défini des notions simplifiées et leur mode de cotation de sorte que les pays intéressés aux déterminations de type culinaire disposent d'une base commune d'appréciation. En plus, certains pays demandent à soumettre à l'examen d'autres qualités du complexe “cuisson et go?t” afin de pouvoir classer uniformément les échantillons examinés dans des types culinaires nettement définis. Une telle classification doit répondre le plus possible aux exigences de la pratique et contenir la plupart des propriétés déterminant d'une fa?on essentielle la valeur culinaire d'un lot de pommes de terre. Pour illustrer la méthode on a rapporté dans leTableau 1 les types définis à partir desquels il est possible de caractériser les lots différents, voire les variétés sur la base des valeurs moyennes. Vu que les qualités peuvent être liées entre elles de fa?ons différentes selon les lots, il en ressort queles possibilités d'association sont nombreuses. LeTableau 2 montre les associations possibles pour deux propriétés seulement (forme du tubercule et consistance). LeTableau 3 reprend le nombre detypes possibles en considérant les deux facteurs précités. En ajoutant un facteur supplémentaire, on obtient les possibilités d'association reprises dans leTableau 4, caractérisées chacune par un chiffre. En continuant de cette fa?on, on obtient finalement tout un catalogue de chiffres que l'auteur peut transmettre sur demande aux intéressés. Il va de soi que plusieurs combinaisons, qui ne sont pas nécessairement de valeur égale, mènent au même type. Ceci résulte surtout du fait que pour chaque qualité analysée il existe des fluctuations (Tableau 5). C'est pourquoi un chiffre complémentaire (chiffre indicatif) détermine dans chaque cas s'il s'agit d'un type “caractéristique” ou d'un type “approximatif”. Pour établir ce chiffre indicatif (Tableau 7) on a ajouté l'appréciation des qualités reprises dans leTableau 6. Pour l'exécution pratique de la détermination du type culinaire, l'auteur propose un formulaire (Fig. 1) pour un schéma de test et, pour la simplification de l'utilisation, il recommande l'emploi de gabarits (Fig. 2). Les types cités et les qualités considérées ne l'ont été qu'à titre d'exemple; ils peuvent être réduits ou augmentés selon les besoins. De même les cotations peuvent être modifiées avec la définition des qualités.

     

Lange-Kaiserslautern: „Erstauftreten der San José-Schildlaus in der Pfalz und die zu ihrer Abwehr eingeleiteten Maßnahmen” in Festschrift Appel

Ohne Zusammenfassung     

Die Petunie als Feind des Kartoffelk?fers

Ohne Zusammenfassung