Browsing by Author "Day L"
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- ItemDesigning a culture of co- learning: Mobilizing knowledge about KMb amongst graduate students(2016-05-05) LaMarre A; Bishop-Williams K; Racey M; Day L; Meeks Te goal of this Field Note is to outline our experiences developing and maintaining aKnowledge Translation and Transfer-Knowledge Mobilization (KTT-KMb) LearningCircle for graduate students at the University of Guelph. Since the fall of 2013, we haveplanned and held events and training opportunities for graduate students across theuniversity’s colleges and maintained an online presence for our membership of 107students. In this article, we reflect on the successes of the Learning Circle, including asustained presence across an interdisciplinary group, securing funding, and engagingin successful collaborations. We also highlight our challenges, including attendance atevents, staying relevant in a quickly evolving field, and striving toward sustainability.Our hope is that this article provides a non-prescriptive guideline for students wishingto develop similar “by student, for student” initiatives to scaffold graduate studentlearning and engagement in KTT-KMb.
- ItemDifferences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures(MDPI (Basel, Switzerland), 2023-05-02) Nguyen HTH; Gomes Reis M; Wa Y; Alfante R; Chanyi RM; Altermann E; Day L; Božani´c RTexture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers' preferences. In this study, the use of five lactic acid bacteria strains in the production of fermented milk, along with the metabolite profiles, microstructure, and rheological properties of the fermented milk samples, was investigated. Our results showed that Lactobacillus helveticus (LH) and Streptococcus thermophilus (ST) had a stronger acidification during fermentation but resulted in products with a coarser protein network compared to Lactococcus lactis (BL1) and Leuconostoc mesenteroides (CL3). Milk fermented by LH had the highest viscosity and exopolysaccharide concentration, while milk fermented by ST had the highest concentration of diacetyl. Although Leuconostoc pseudomesenteroides (CL3ST) had a minimal acidification capability, it produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. The results demonstrated that LH and ST could be used as starter cultures targeting fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures to impact different acidic sharpness and flavour notes.