Umbral Calculus and Holonomic Modules in Positive Characteristic

2006 ◽  
Author(s):  
Anatoly N. Kochubei
Keyword(s):  
Positive Characteristic ◽  
Umbral Calculus ◽  
Holonomic Modules

Umbral Calculus

10.37236/24 ◽  
2002 ◽  
Vol 1000 ◽  
Author(s):  
A. Di Bucchianico ◽  
D. Loeb
Keyword(s):  
19Th Century ◽  
Finite Differences ◽  
State Of The Art ◽  
Umbral Calculus ◽  
Current State ◽  
Logical Foundation ◽  
Complete Bibliography ◽  
The 19Th Century ◽  
Mathematical Literature

We survey the mathematical literature on umbral calculus (otherwise known as the calculus of finite differences) from its roots in the 19th century (and earlier) as a set of “magic rules” for lowering and raising indices, through its rebirth in the 1970’s as Rota’s school set it on a firm logical foundation using operator methods, to the current state of the art with numerous generalizations and applications. The survey itself is complemented by a fairly complete bibliography (over 500 references) which we expect to update regularly.

scholarly journals ON ORDINARY ENRIQUES SURFACES IN POSITIVE CHARACTERISTIC

2020 ◽  
pp. 1-14
Author(s):  
ROBERTO LAFACE ◽  
SOFIA TIRABASSI
Keyword(s):  
Positive Characteristic ◽  
Enriques Surfaces

Abstract We give a notion of ordinary Enriques surfaces and their canonical lifts in any positive characteristic, and we prove Torelli-type results for this class of Enriques surfaces.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

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