For the immediate detection of gaseous strong acids, it is advantageous to employ colorimetric textile sensors based on halochromic dyes. Thus, a rhodamine dye with superior pH sensitivity and high thermal stability was synthesized and incorporated in nylon 6 and polyester fabrics to fabricate textile sensors through dyeing and printing methods. The spectral properties and solubility of the dye were examined; sensitivity to acidic gas as well as durability and reversibility of the fabricated textile sensors were investigated. Both dyed and printed sensors exhibited a high reaction rate and distinctive color change under the acidic condition owing to the high pH sensitivity of the dye. In addition, both sensors have outstanding durability and reversibility after washing and drying.Fish are a potential source of diverse organic compounds with a broad spectrum of biological activities. Many fish-derived antimicrobial peptides and proteins are key components of the fish innate immune system. They are also potential candidates for development of new antimicrobial agents. CXCL20b is a grass carp (Ctenopharyngodon idella) CXC chemokine strongly transcribed at the early stage of bacterial infections, for which the immune role had not been reported to date. In the present study, we found that CXCL20b is a cationic amphipathic protein that displays potent antimicrobial activity against both Gram-positive and Gram-negative bacteria. The results of DiOC2(3) and atomic force microscopy (AFM) assays indicated that CXCL20b could induce bacterial membrane depolarization and disruption in a short time. By performing further structure-activity studies, we found that the antimicrobial activity of CXCL20b was mainly relative to the N-terminal random coil region. The central part of this cytokine representing β-sheet region was insoluble in water and the C-terminal α-helical region did not show an antimicrobial effect. The results presented in this article support the poorly understood function of CXCL20b, which fulfills an important role in bony fish antimicrobial immunity.Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature.  https://www.selleckchem.com/products/Sunitinib-Malate-(Sutent).html  Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the effect of gelation temperature on the physical properties (diameter, sphericity, and rupture strength) of CAG beads. Response surface methodology was used in this study. The independent variables were sodium alginate concentration (X1, 1.2%-3.6%, w/v), calcium lactate concentration (X2, 0.5%-4.5%, w/v), gelation temperature (X3, 5-85 °C), and gelation time (X4, 6-30 min). Diameter (Y1, mm), sphericity (Y2, %), and rupture strength (Y3, kPa) were selected as the dependent variables. A decrease in gelation temperature increased the diameter, sphericity and rupture strength of the CAG beads. Additionally, the CAG beads prepared at 5 °C exhibited the highest rupture strength (3976 kPa), lowest calcium content (1.670 mg/g wet), and a regular internal structure. These results indicate that decreasing the gelation temperature slows the calcium diffusion rate in CAG beads, yielding a more regular internal structure and increasing the rupture strength of the beads.Chronic wasting disease (CWD), a degenerative and fatal prion disease affecting cervids, was detected for the first time in the province of Québec, Canada, in a red deer (Cervus elaphus) farm in the Laurentides region on 10 September 2018. To assess CWD prevalence and control the disease in the free-ranging white-tailed deer (Odocoileus virginianus) population, a response plan including enhanced surveillance, population control, regulatory measures, and public outreach was deployed by the Ministry of Forests, Wildlife, and Parks (MFFP). In the 401 km2 white-tailed deer control area, a total of 750 free-ranging white-tailed deer were culled over 70 days, from 22 September to 15 December 2018. Of the culled deer, 534 were tested for CWD. We also tested for CWD a total of 447 white-tailed deer hunted from the enhanced surveillance zone and 2584 free-ranging white-tailed deer harvested outside this zone. Regulations were applied to prevent the spread of the disease through movements of infected animals harvested by hunters. Although no case of CWD was detected in free-ranging cervids in Québec in 2018, this does not confirm the absence of the disease in these populations. However, the results suggest that if CWD is present, few free-ranging cervids are infected, making it possible to prevent its establishment in the province of Québec.We thank Wassenaar and colleagues for their Comment on our recent paper [1] and appreciate the opportunity to address it [...].This study investigates how the use of a combination of high-pressure treatment, steak marination and active packaging influences beef color and shear stress. A 2 × 2 × 2 × 3 factorial design was applied, including pressure, marination, packaging and storage time. Many significant interactions among factors were found, but the effects of pressure and marination were so high that the effect of packaging was almost undetectable. Independent of storage type, pressurized treatments presented higher values for both L* and hab than unpressurized treatments, and independent of pressure application, the increase in L* and hab with storage time was higher for marinated treatments than for unmarinated treatments. In unpressurized samples, marination provoked an increase in L*, a* and hab and a decrease in Cab*, whereas in pressurized samples, marination had no effect on color. Pressurized samples always showed higher values for shear stress (on average 71% higher) than unpressurized samples.Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.