keyword
https://read.qxmd.com/read/38488464/metabolic-profiles-and-microbial-synergy-mechanism-of-anammox-biomass-enrichment-and-membrane-fouling-alleviation-in-the-anammox-dynamic-membrane-bioreactor
#1
JOURNAL ARTICLE
Yijing Zhu, Han Wang, Jia Li, Zhiwei Wang, Yayi Wang
The anammox dynamic membrane bioreactor (DMBR) is promising in applications with enhanced anammox biomass enrichment and fouling alleviation. However, the metabolic mechanism underlying the functional features of anammox sludge and the biofilm membrane is still obscure. We investigated the metabolic networks of anammox sludge and membrane biofilm in the DMBR. The cooperation between anammox and dissimilatory nitrate reduction to ammonium processes favored the robust anammox process in the DMBR. The rapid bacterial growth occurred in the DMBR sludge with 1...
March 15, 2024: Environmental Science & Technology
https://read.qxmd.com/read/38487287/exploring-the-biofunctionalities-of-lactic-fermented-cactus-pear-opuntia-elatior-mill-fruit-beverage-an-exotic-superfood
#2
JOURNAL ARTICLE
Mital R Kathiriya, Yogesh Vekariya, Subrota Hati
Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit. The processing parameters such as quantity of freeze dried cactus pear fruit powder, sucrose and incubation time were optimised using response surface methodology. The optimized product was then subjected to proximate compositional, physicochemical, biofunctional and microbial analysis...
May 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38487179/role-of-tailored-sourdough-fermentation-in-the-flavor-of-wholegrain-oat-bread
#3
JOURNAL ARTICLE
Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially concerning flavor formation, which is one major consumer drivers. This study investigated the effects of sourdough obtained by different lactic acid bacteria and yeast starters consortia on the texture and flavor of 100% oat bread. Four different consortia were selected to obtain four oat sourdoughs, which were analyzed to assess the main features due to the different starter fermentation metabolism...
2024: Current research in food science
https://read.qxmd.com/read/38486736/a-natural-consortium-of-thermophilic-bacteria-from-huancarhuaz-hot-spring-ancash-peru-for-promising-lignocellulose-bioconversion
#4
JOURNAL ARTICLE
Alberto Castañeda-Barreto, Percy Olivera-Gonzales, Carmen Tamariz-Angeles
The lignocellulose bioconversion process is an eco-friendly and green-economy alternative technology that allows the reduction of pollution and global warming, so it is necessary for thermophilic and thermostable hydrolytic enzymes from natural sources. This research aimed to isolate cellulolytic and xylanolytic microbial consortia from Huancarhuaz hot spring (Peru) from sludge or in situ baiting cultured with or without sugarcane bagasse. According to the hydrolytic activities consortium T4 from in situ baiting was selected...
March 15, 2024: Heliyon
https://read.qxmd.com/read/38479625/volatile-fatty-acids-production-from-kitchen-waste-slurry-using-anaerobic-membrane-bioreactor-via-alkaline-fermentation-with-high-salinity-evaluation-on-process-performance-and-microbial-succession
#5
JOURNAL ARTICLE
Xiaolan Xiao, Hongmei Hu, Xingyao Meng, Zhenxing Huang, Yongrui Feng, Qi Gao, Wenquan Ruan
In this study, a pilot-scale anaerobic membrane bioreactor (AnMBR) was developed to continuously produce volatile fatty acids (VFAs) from kitchen waste slurry under an alkaline condition. The alkaline fermentation effectively suppressed methanogenesis, thus achieving high VFAs production of 60.3 g/L. Acetic acid, propionic acid, and butyric acid accounted for over 95.0 % of the total VFAs. The VFAs yield, productivity, and chemical oxygen demand (COD) recovery efficiency reached 0.5 g/g-CODinfluent , 6...
March 11, 2024: Bioresource Technology
https://read.qxmd.com/read/38479289/enzyme-enhanced-lactic-acid-fermentation-of-swine-manure-and-apple-waste-insights-from-organic-matter-transformation-and-functional-bacteria
#6
JOURNAL ARTICLE
Tianjing Lian, Wanqin Zhang, Qitao Cao, Fubin Yin, Shunli Wang, Tanlong Zhou, Xiaoman Wei, Fangyu Zhang, Zengqiang Zhang, Hongmin Dong
Anaerobic co-fermentation is a favorable way to convert agricultural waste, such as swine manure (SM) and apple waste (AW), into lactic acid (LA) through microbial action. However, the limited hydrolysis of organic matter remains a main challenge in the anaerobic co-fermentation process. Therefore, this work aims to deeply understand the impact of cellulase (C) and protease (P) ratios on LA production during the anaerobic co-fermentation of SM with AW. Results showed that the combined use of cellulase and protease significantly improved the hydrolysis during the enzymatic pretreatment, thus enhancing the LA production in anaerobic acidification...
March 12, 2024: Journal of Environmental Management
https://read.qxmd.com/read/38474639/two-phase-fermentation-systems-for-microbial-production-of-plant-derived-terpenes
#7
REVIEW
Tuo Li, Ximeng Liu, Haoyu Xiang, Hehua Zhu, Xuan Lu, Baomin Feng
Microbial cell factories, renowned for their economic and environmental benefits, have emerged as a key trend in academic and industrial areas, particularly in the fermentation of natural compounds. Among these, plant-derived terpenes stand out as a significant class of bioactive natural products. The large-scale production of such terpenes, exemplified by artemisinic acid-a crucial precursor to artemisinin-is now feasible through microbial cell factories. In the fermentation of terpenes, two-phase fermentation technology has been widely applied due to its unique advantages...
March 2, 2024: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://read.qxmd.com/read/38472905/microbial-transferred-metabolites-and-improvement-of-biological-activities-of-green-tea-catechins-by-human-gut-microbiota
#8
JOURNAL ARTICLE
You Su, Kaiyin Hu, Daxiang Li, Huimin Guo, Li Sun, Zhongwen Xie
Green tea catechins (GTCs) are dietary polyphenols with broad bioactivities that undergo extensive microbial metabolism in the human gut. However, microbial-transferred metabolites and their health benefits are not fully understood. Herein, the microbial metabolism of GTCs by human fecal microbiota and dynamic alteration of the microbiota were integrally investigated via in vitro anaerobic fermentation. The results showed that the human gut microbiota exhibited a strong metabolic effect on GTCs via UHPLC-MS/MS analysis...
March 4, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38472783/temporal-profile-of-the-microbial-community-and-volatile-compounds-in-the-third-round-fermentation-of-sauce-flavor-baijiu-in-the-beijing-region
#9
JOURNAL ARTICLE
Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang, Xiuting Li
Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions...
February 22, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38472776/exploring-the-role-of-lactic-acid-bacteria-blends-in-shaping-the-volatile-composition-of-fermented-dairy-and-rice-based-beverages-a-step-towards-innovative-plant-based-alternatives
#10
JOURNAL ARTICLE
Iñaki Diez-Ozaeta, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente, John Regefalk
Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography-mass spectrometry) and the sensory profile (Rate-All-That-Apply test)...
February 22, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38467262/simultaneous-production-of-algal-biomass-and-lipid-by-heterotrophic-cultivation-of-linoleic-acid-rich-oleaginous-microalga-chlorella-sorokiniana-using-high-acetate-dosage
#11
JOURNAL ARTICLE
Guiping Gong, Linpei Liu, Bo Wu, Jianting Li, Mingxiong He, Guoquan Hu
The low-cost carbon source, acetate, was utilized to feed a linoleic acid-rich Chlorella sorokiniana for microalgal biomass and lipid accumulation. Remarkably high tolerance capability to high acetate dosage up to 30 g/L was observed, with heterotrophy being the preferred trophic mode for algal growth and lipogenesis when supplemented 20 g/L acetate. Transcriptome analyses revealed a marked activation of pathways involved in acetate bioconversion and lipogenesis upon exposure to high-level of acetate...
March 9, 2024: Bioresource Technology
https://read.qxmd.com/read/38465733/ruminations-on-sustainable-and-safe-food-championing-for-open-symbiotic-cultures-ensuring-resource-efficiency-eco-sustainability-and-affordability
#12
JOURNAL ARTICLE
Ugo Javourez, Silvio Matassa, Siegfried E Vlaeminck, Willy Verstraete
Microbes are powerful upgraders, able to convert simple substrates to nutritional metabolites at rates and yields surpassing those of higher organisms by a factor of 2 to 10. A summary table highlights the superior efficiencies of a whole array of microbes compared to conventionally farmed animals and insects, converting nitrogen and organics to food and feed. Aiming at the most resource-efficient class of microbial proteins, deploying the power of open microbial communities, coined here as 'symbiotic microbiomes' is promising...
March 2024: Microbial Biotechnology
https://read.qxmd.com/read/38463963/distinct-escherichia-coli-transcriptional-profiles-in-the-guts-of-recurrent-uti-sufferers-revealed-by-pan-genome-hybrid-selection
#13
Mark G Young, Timothy J Straub, Colin J Worby, Hayden C Metsky, Andreas Gnirke, Ryan A Bronson, Lucas R van Dijk, Christopher A Desjardins, Christian Matranga, James Qu, Karen Dodson, Henry L Schreiber, Abigail L Manson, Scott J Hultgren, Ashlee M Earl
Low-abundance members of microbial communities are difficult to study in their native habitat. This includes Escherichia coli , a minor, but common inhabitant of the gastrointestinal tract and opportunistic pathogen, including of the urinary tract, where it causes most infections. While our understanding of the interactions between uropathogenic Escherichia coli (UPEC) and the bladder is increasing, comparatively little is known about UPEC in its pre-infection reservoir, partly due to its low abundance there (<1% relative abundance)...
February 29, 2024: bioRxiv
https://read.qxmd.com/read/38463315/effect-of-the-high-hydrostatic-pressure-process-on-the-microbial-and-physicochemical-quality-of-shalgam
#14
JOURNAL ARTICLE
Eylül Ozturk, Hami Alpas, Muhammet Arici
The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values)...
March 5, 2024: ACS Omega
https://read.qxmd.com/read/38460566/anaerobic-digestion-of-wastewater-from-hydrothermal-liquefaction-of-sewage-sludge-and-combined-wheat-straw-manure
#15
JOURNAL ARTICLE
Williane Vieira Macêdo, Rune Dall Harpøth, Jan Struckmann Poulsen, Nadieh de Jonge, Christian Holst Fischer, Laura M Agneessens, Jeppe Lund Nielsen, Patrick Biller, Caroline Kragelund Rickers, Leendert Vergeynst
Hydrothermal liquefaction (HTL) shows promise for converting wet biomass waste into biofuel, but the resulting high-strength process water (PW) requires treatment. This study explored enhancing energy recovery by anaerobic digestion using semi-batch reactors. Co-digesting manure with HTL-PW from wheat straw-manure co-HTL yielded methane (43-49% of the chemical oxygen demand, COD) at concentrations up to 17.8 gCOD·L-1 , whereas HTL-PW from sewage sludge yielded methane (43% of the COD) up to only 12...
March 7, 2024: Bioresource Technology
https://read.qxmd.com/read/38458263/thiosulfate-fecl-3-pre-treatment-enhances-short-chain-fatty-acid-production-and-mitigates-h-2-s-generation-during-anaerobic-fermentation-of-waste-activated-sludge-performance-microbial-community-and-ecological-analyses
#16
JOURNAL ARTICLE
Boyi Cheng, Da Zhang, Qingshan Lin, Lichang Zhou, Jinqi Jiang, Xinqi Bi, Wei Jiang, Feixiang Zan, Zongping Wang, Guanghao Chen, Gang Guo
Anaerobic fermentation (AF) has been identified as a promising method of transforming waste activated sludge (WAS) into high-value products (e.g., short-chain fatty acids (SCFAs)). This study developed thiosulfate/FeCl3 pre-treatment and investigated the effects of different thiosulfate/FeCl3 ratios (S:Fe = 3:1, 3:2, 1:1, 3:4 and 3:5) on SCFA production and sulfur transformation during the AF of WAS. At a S:Fe ratio of 1:1, the maximal SCFA yield (933.3 mg COD/L) and efficient H2 S removal (96...
March 6, 2024: Bioresource Technology
https://read.qxmd.com/read/38456919/effects-of-inoculation-and-dry-matter-content-on-microbiome-dynamics-and-metabolome-profiling-of-sorghum-silage
#17
JOURNAL ARTICLE
Zohreh Akhavan Kharazian, Dongmei Xu, Rina Su, Xusheng Guo
Sorghum forage was ensiled for 90 days at two dry matter (DM) contents (27 vs. 39%) without or with Lactiplantibacillus plantarum inoculation. On day 90 of fermentation, silages were sampled to assess the microbial community dynamics and metabolome profile. L. plantarum inoculation improved silage quality, as shown by a lower pH and greater acetic acid concentration. Loss of DM remained unaffected by L. plantarum inoculation but was greater in low- vs. high-DM sorghum silages (14.4 vs. 6.62%). The microbiome analysis revealed that Pseudomonas congelans represented the dominant species of the epiphytic microbiota in both low- and high-DM sorghum forage before ensiling...
March 8, 2024: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/38455185/the-sensory-evaluation-and-antimicrobial-efficacy-of-lactobacillus-acidophilus-supernatant-on-salmonella-enteritidis-in-milk
#18
JOURNAL ARTICLE
Abbas Kamali, Hedayat Hosseini, Razzagh Mahmoudi, Babak Pakbin, Nematollah Gheibi, Amir Mohammad Mortazavian, Saeideh Shojaei
Postbiotics are metabolites derived from living probiotic bacteria like Lactobacillus strains, during the fermentation process and/or produced in pure form on laboratory scales. These compounds, depending on the type of probiotic from which they are prepared, have specific antibacterial agents such as: organic acids, bacteriocins, short-chain fatty acids, and peptides. The objective of this study was to investigate the effect of Lactobacillus acidophilus supernatant (LAS) on the growth pattern of Salmonella enteritidis at fluctuating temperatures and the sensory evaluation of milk that contains this probiotic...
March 2024: Food Science & Nutrition
https://read.qxmd.com/read/38455181/the-effect-of-sourdough-turnips-and-butternut-squash-on-the-physicochemical-and-nutritional-properties-of-doowina-functional-food-during-fermentation
#19
JOURNAL ARTICLE
Sahar Bahrami, Nafiseh Davati, Nooshin Noshirvani
The dairy-cereal-based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health-promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time...
March 2024: Food Science & Nutrition
https://read.qxmd.com/read/38452955/concentration-dependent-dual-roles-of-proanthocyanidins-on-oxidative-stress-and-docosahexaenoic-acid-production-in-schizochytrium-sp-atcc-20888
#20
JOURNAL ARTICLE
Guofu Zhao, Ming Chen, Jingwen Liu, Shang Wang, Dongmei Fu, Chunzhi Zhang
Antioxidant addition is an effective strategy to achieve docosahexaenoic acid (DHA) overproduction in oleaginous microorganisms. Nevertheless, antioxidants like phenolic compounds sometimes exert pro-oxidant activity. In this work, effects of proanthocyanidins (PAs) on fermentation performance and oxidative stress in Schizochytrium sp. were investigated. Low PAs addition (5 mg/L) reduced reactive oxygen species and enhanced lipogenic enzymes activities and NADPH, resulting in significant increase in lipid (20...
March 5, 2024: Bioresource Technology
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