The concept of paradigms and paradigm shifts is nothing new. It is the old problem of new wine and old wineskins that Jesus spoke about in Luke 5:37,38 when He said. "No one puts new wine into old wineskins; otherwise the new wine will burst the skins and will be spilled, and the skins will be destroyed. But new wine must be put into fresh wineskins." As long as one is dealing with the old wine, then the old wineskins will do. But the moment one shifts to new wine, the fermenting creative process will create an expansionism that will burst the old wineskins already stretched to their limit. For this reason, "new wine must be put into fresh wineskins." Mikhail Gorbachev learned he could not place the new wine of democracy into the old wineskins structures of communism. The result was spillage, as in the failed coup and August Revolution of 1991 which brought about the demise of the Soviet Union. South Africa is also drinking
The artist concealed neither his personality nor his own conception of the world. All Estonian art was evolving in the process of expanding its subject matter, in substantial deepening and intellectualisation of creative thought. An unprecedented activity in the Estonian symphonic music came into being. Young composers were eagerly making use of new Western techniques of composition regarded as out of place in the Fifties. An essential ingredient in this fermenting process was the output of Arvo Pärt. Pärt first achieved wider recognition thanks to his cantata Our Garden (1959) for children’s choir and orchestra. In the Soviet Union music competition for young composers this work won first prize in its genre. The childish world, full of good aspirations and feelings is seen as an ideal. Pärt confined himself to instrumental music and sought an adequate expression, and turned to use of dodecaphony
rhamnosus Työppönen et al. (2003). Most of the studies LC-705 (Erkkilä et al. 2001). Klingberg discussed in this review relied on the fermen- et al. (2005) identified L. plantarum and tative abilities of the probiotic organisms L. pentosus strains, originating from the used, so the selection of probiotics was dominant NSLAB of fermented meat pro- limited to organisms that were capable of ducts, as promising candidates for probiotic fermenting carbohydrates in meat. meat starter cultures suitable for the manu- Various studies have shown that probiotic facture of the Scandinavian-type fermented organisms have poor survival in fermented sausage. foods such as yoghurt, fermented milks, and It is worthwhile to mention that in the dry-fermented sausages (Kailasapathy and European Union there is specific regulation
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