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1.
Crossing Art, Science and Technology for Innovations through Maker Culture and Education
Kristina Pranjić, Peter Purg, Jernej Čuček Gerbec, 2022, published scientific conference contribution

Keywords: Cross-innovation, art thinking, making, interdisciplinary, embodiment, art practice, crafting, innovation, art-sci-tech
Published in RUNG: 06.03.2023; Views: 1158; Downloads: 0
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2.
Cider yeasts associated with Hardanger cider during fermentation process
Urban Česnik, Mitja Martelanc, Branka Mozetič Vodopivec, Ingunn Ovsthus, Lorena Butinar, 2022, published scientific conference contribution abstract

Abstract: In the Hardanger area in Western Norway, the production of cider has a long tradition that goes back to the 12th century, when monks introduced apple growing in this area. Nowadays, this is also the main area of fruit production in Norway. Despite the strict regulation of the alcoholic beverage production in Norway, traditional cider is still produced on some farms in this area. Therefore, our aim was to study the ecology and biodiversity of the yeasts associated with the cider production in the Hardanger area during fermentation process; especially of traditional cider, which is produced by a spontaneous fermentation of apple juice, performed by naturally occurring indigenous yeasts that originate from the fruit or the surfaces of the processing equipment. In our study, samples of fermenting juice/cider were taken during fermentation process from 12 producers, located in 12 different locations in Hardanger region. Classical cultivation methods using WL (Wallerstein Laboratories) agar medium with added chloramphenicol enable us to isolate a total of 530 yeast isolates that were stored in in-house yeast collection at the NIBIO and included also at the Wine Research Centre collection. Based on the sequencing of the D1/D2 domain of the 26S rDNA we managed to identify 357 isolates and distinguished 27 different yeast species as follows: Aureobasidium pullulans, Candida californica, C. oleophila, C, sake, Hanseniaspora meyeri, H. uvarum, H. valbyensis. Kregervanrija fluxuum, Kregervanrija sp., Metschnikowia andauensis, M. chrysoperlae, M. fructicola, M. pulcherrima, Metschnikowia sp, Pichia fermentans, P. kluyveri, P. membranifaciens, P. nakasei, Piskurozyma capsuligena, Rhodotorula nothofagi, Saccharomyces bayanus, S. cerevisiae, S. paradoxus, S. pastorianus, Saccharomyces sp., S. uvarum and Torulaspora delbrueckii. Even though we were not able to obtain samples in three different fermentation stages (beginning, middle and at the end of fermentation) from all producers, we could observe yeast succession during fermentation progress. Yeast diversity was higher at the beginning comparing to the middle of fermentation, when mostly different non-Saccharomyces yeast species prevailed, while in the middle of fermentation 11 species were detected (Candida californica, H. uvarum, H. valbyensis, Kregervanrija sp., K. fluxuum, Pichia membranifaciens, Metschnikowia pulcherrima, Saccharomyces sp, S. bayanus, S. uvarum and S. cerevisie). On the other hand, at the end of fermentation mainly Saccharomyces species with high ethanol tolerance were present (Saccharomyces sp., S. cerevisiae, bayanus, S. uvarum and P. fermentans). In samples that were collected from three producers in all three fermentation stages also quality parameters were determined (ethanol, organic acids, sugars, biogenic amines) with in-house developed methods using HPLC-UV/RID. The most important sugars in ciders were fructose and glucose, as expected. Two producers added sugar to increase the level of ethanol in the middle of fermentation, which is a common procedure in the Hardanger area. Ethanol and organic acid analysis indicated that fermentations went in the right direction, since all parameters were within normal limits. Including the acetic acid level, an indicator of low cider quality, was very low (average around 0,06 g/L). The alcohol incised from the beginning to end fermentation in all samples analysed and minimum concentration was 2,71 g/L. In ciders we detected four biogenic amines (putrescin, cadaverine, histamine and tyramine). The average amount was 32 mg/L and the most abundant was tyramine.
Keywords: indigenous yeasts, biodiversity, spontaneous fermentation, cider-making
Published in RUNG: 18.10.2022; Views: 1294; Downloads: 0
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3.
Crossing over from digital practices to media arts and into social innovation : School of Arts, University of Nova Gorica (SI)
Kristina Pranjić, Peter Purg, 2022, published professional conference contribution abstract

Keywords: cross-innovation, art thinking, making, crafting, art-sci-tech
Published in RUNG: 20.06.2022; Views: 1355; Downloads: 6
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4.
Crossing art, science and technology for innovations through maker culture and education
Peter Purg, Kristina Pranjić, Jernej Čuček Gerbec, 2022, published scientific conference contribution abstract

Keywords: cross-innovation, art thinking, making, crafting, art-sci-tech
Published in RUNG: 20.06.2022; Views: 1374; Downloads: 6
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5.
Winning wars with films : (storytelling for artistic activism)
Sagar Gahatraj, 2021, master's thesis

Abstract: This study mainly examines the prospect of utilizing the power of cinema to resolve humans’ conflicts. The research begins by analysing the psychology of human brain; how human brain functions, how belief systems are created, and most importantly, what is the cause of human disputes. The thesis then investigates the possibilities and pattern of psychological change. After uncovering how psychological change works, the research paper dives into comparing human psychology with the psychology of storytelling. The findings from this comparison are used to determine if storytelling can induce psychological change. At this point, the study is confronted by historical evidences, where the power of storytelling was exploited to control and manipulate people. However, upon further investigation on this issue, the duel power of storytelling is discovered, which suggest that story can be both propaganda and cure for propaganda. With these findings in hand, the research continues on its main pursuit; finding out if films can resolve conflicts. To do so, the thesis presents the history of film-making and its association with storytelling from its beginning. The research also looks into the power of film-making, and question if the power of film-making can be combined with the power of storytelling for artistic activism. The first part of thesis concludes by summarizing the findings of the study. The second part of the thesis analyses a short film, In The Nation Of Car Lovers, which was a practical part of the Master’s thesis. Finally, the thesis concludes by comparing the findings of the theoretical part to its utilization in the practical part of the thesis.
Keywords: Human Brain, Psychological change, Storytelling, Propaganda, Film-making, Activism
Published in RUNG: 13.10.2021; Views: 2595; Downloads: 121
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6.
Introduction to algorithmic government
Rajan Gupta, Saibal K. Pal, scientific monograph

Abstract: This book introduces the Algorithmic Government or Government by Algorithm, which refers to authorizing machines in the Public Sector for automated decision-making based on Artificial Intelligence, Data Science, and other technologies. It is an emerging concept introduced globally and will be considered revolutionary in the future. The book covers concepts, applications, progress status, and potential use-cases of Algorithmic Government. This book serves as introductory material for the readers from technology, public policy, administration, and management fields.
Keywords: algorithmic government, automated decision making, artificial intelligence, public sector, government by algorithms, algorithmic bias
Published in RUNG: 02.04.2021; Views: 2687; Downloads: 36
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7.
Biodiversity of cider yeasts and their cider-making potential
Eivind Vangdal, Melita Sternad Lemut, Branka Mozetič Vodopivec, Lorena Butinar, 2017, published scientific conference contribution abstract

Abstract: In the area of Hardanger, a part of the fjord region in Western Norway, the production of apple wine (cider) has a long tradition that goes back to the 12th century, when monks introduced apple growing in this area. Nowadays, this is also the main area of fruit production in Norway. Despite the strict regulation of the alcoholic beverage production in Norway, traditional cider is still produced on some farms in this area. By tradition cider is produced by a spontaneous fermentation process of apple juice, performed by naturally occurring indigenous yeasts that originate from the fruit or the surfaces of the processing equipment. Therefore, our aim was primarily to study the ecology and biodiversity of the yeasts associated with the production of traditional cider in the Hardanger area. For two consecutive years, we sampled at 11 different locations in the observed region, where we collected cider samples and surface swabs of processing facilities from the cideries, and also soil and various parts of apple trees in orchards owned by the same producers. Thus, by enriching collected samples with the selective medium with high sugar and ethanol concentration, we managed to isolate about 1,300 yeasts. Based on the multiplex PCR results the yeasts were grouped into the Saccharomyces sensu stricto complex and non-Saccharomyces yeasts. The isolates were determined to the species level by performing the restriction analysis of ITS PCR products, and in some cases identifications were confirmed by sequencing of the D1/D2 domain of the 26S rDNA and/ or ITS region. As expected, non-Saccharomyces yeasts from the genus Metschnikowia and Hanseniaspora mainly populated the orchards, while the Saccharomyces yeasts were isolated in the orchards from the soil and fruits. In contrast, in ciders the species S. uvarum was predominantly found, occasionally also S. cerevisiae, Torulaspora delbrueckii and P. membranifacies. Indigenous cider yeasts were further on characterized in micro-plate format for the most important cider-making technological parameters (tolerance to ethanol, SO2, growth at low pH), for the presence of glucoside hydrolase activity, H2S production ability, and assimilation of malic acid. Based on this screenings the micro-scale fermentations of apple juice were performed with 13 different indigenous cider yeasts as monocultures. The most promising indigenous yeasts, T. delbrueckii and S. uvarum, were also tested as mixed cultures in sequential fermentations. Since the tested strain of T. delbrueckii as monoculture was not able to complete the alcoholic fermentation, better results were obtained in sequential fermentation with the mixed culture in combination with S. uvarum.
Keywords: indigenous yeasts, biodiversity, spontaneous fermentation, cider-making
Published in RUNG: 08.11.2017; Views: 6232; Downloads: 0
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8.
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