Growth and acid producing characteristics of three flavor lactic acid bacteria strains
Lactic acid bacteria acts as flavor formation microbes during the soy sauce fermentation.Growth characteristics of three flavor lactic acid bacteria strains,which were isolated from soybean paste and soy sauce mash,were studied.The results indicated that grown conditions of three strains fitted with fermented environment of soy sauce mash.Study of organic acids with ion chromatography indicated that the predominant organic acids produced by three strains were lactic acid and acetic acid,which were different in both quantity and varieties.
Harmful Algal Blooms (HABs) events were analyzed in this study at four monitoring stations in the Gulf of Nicoya between January 2008 and December 2010. Water samples were collected at 1 and 5 m deep during each HAB event. Furthermore, the following physicochemical parameters were measured in situ: Secchi disk depth, temperature, salinity, dissolved oxygen, and saturation percentage of oxygen in water. Radiation and precipitation data was provided by the National Meteorological Institute of Costa Rica. The concentration of dominant microalgae and associated species was determined. A total of 11 events were recorded, 72.7% during rainy season and 27.3% during dry season, most of them during the La Nina atmospheric phenomenon. Dominant species included the following dinoflagellates; Alexandrium monilatum, Levanderina 1