Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review
Polymers,
Год журнала:
2024,
Номер
16(23), С. 3368 - 3368
Опубликована: Ноя. 29, 2024
The
integration
of
machine
learning
(ML)
into
material
manufacturing
has
driven
advancements
in
optimizing
biopolymer
production
processes.
ML
techniques,
applied
across
various
stages
production,
enable
the
analysis
complex
data
generated
throughout
identifying
patterns
and
insights
not
easily
observed
through
traditional
methods.
As
sustainable
alternatives
to
petrochemical-based
plastics,
biopolymers
present
unique
challenges
due
their
reliance
on
variable
bio-based
feedstocks
processing
conditions.
This
review
systematically
summarizes
current
applications
techniques
aiming
provide
a
comprehensive
reference
for
future
research
while
highlighting
potential
enhance
efficiency,
reduce
costs,
improve
product
quality.
also
shows
role
algorithms,
including
supervised,
unsupervised,
deep
Язык: Английский
Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology
Foods,
Год журнала:
2025,
Номер
14(2), С. 157 - 157
Опубликована: Янв. 7, 2025
The
quality
of
Sichuan
paocai
in
natural
fermentation
is
often
inconsistent
due
to
the
complexity
its
microbial
community
and
environmental
influences.
To
address
this,
dominant
strains
were
selectively
inoculated
improve
product's
safety.
However,
vacuum
freeze-drying,
commonly
used
prepare
direct
vat
set
(DVS)
starters,
can
significantly
damage
freezing
stress.
This
study
aimed
optimize
a
freeze-drying
protection
system
for
Lactiplantibacillus
plantarum
Bacillus
subtilis
enhance
their
survival.
Using
response
surface
methodology,
combinations
cryoprotectants
evaluated.
A
formulation
comprising
skim
milk
powder,
glycerol,
sucrose,
L-proline
improved
strain
viability
after
lyophilization,
outperforming
single
cryoprotectants.
Further
investigation
into
storage
conditions
revealed
that
low
temperatures
(-20
°C)
provided
best
preservation
DVS
starters.
Furthermore,
optimized
starters
demonstrated
excellent
performance
paocai,
enhancing
color,
flavor,
sensory
compared
fermentation.
These
findings
offer
reliable
strategy
survival
L.
B.
subtilis.
Язык: Английский
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics
Fermentation,
Год журнала:
2025,
Номер
11(3), С. 110 - 110
Опубликована: Фев. 25, 2025
To
diversify
fermented
plant-based
products,
vegetables
can
be
with
fruits.
This
study
aimed
to
evaluate
the
effect
of
spontaneous
fermentation
on
amino
acid
nutritional
profile
sliced
carrot
(Daucus
carota)
and
celeriac
(Apium
graveolens),
without
addition
apple
(Malus
domestica).
Lactic
bacteria
rapidly
lowered
pH,
ensuring
product’s
microbiological
stability
safety.
The
apples
root
had
a
beneficial
maintaining
high
number
active
lactic
bacteria.
process
significantly
influenced
composition,
reducing
content
acidic
acids
(aspartic
glutamic
acid)
while
increasing
levels
several
essential
acids.
Leucine
was
found
limiting
in
all
variants,
although
its
increased
during
fermentation.
Essential
Amino
Acid
Index
(EAAI)
products
generally
higher
variants
(carrot
=
1.13,
1.03).
results
indicate
that
enhances
protein
quality
contributes
development
nutritionally
valuable,
microbiologically
safe
foods.
supports
sustainable
dietary
practices
by
utilizing
locally
available
create
innovative
products.
Язык: Английский
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds
Communications Biology,
Год журнала:
2024,
Номер
7(1)
Опубликована: Ноя. 25, 2024
Lactic
acid
bacteria
metabolism
affects
the
composition
of
volatile
organic
compounds
(VOCs)
in
alfalfa
silage,
which
results
differences
odor
and
quality.
The
aim
this
study
was
to
reveal
effects
commercial
Lactobacillus
plantarum
(CL),
screened
(LP),
Pediococcus
pentosaceus
(PP)
on
quality,
microbial
community,
VOCs
silage
based
metabolomics
metagenomics.
showed
that
LP
PP
groups
had
higher
sensory
quality
grades,
dominant
were
Lactiplantibacillus
pentosaceus.
main
terpenoids
(25.29%),
esters
(17.08%),
heterocyclic
(14.43%),
such
as
methyl
benzoate,
ethyl
salicylate
significantly
increased
(P
<
0.05).
Correlation
analysis
terpenoids,
esters,
alcohols
with
aromatic
odors
positively
correlated
Microbial
functions
carbohydrate
amino
metabolism,
biosynthesis
secondary
metabolites,
degradation
enriched.
In
conclusion,
addition
lactic
can
increase
substances
further
improve
Язык: Английский
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis
Yun‐hui Lu,
Wan-shi Liang,
Rui Wang
и другие.
LWT,
Год журнала:
2024,
Номер
203, С. 116386 - 116386
Опубликована: Июнь 24, 2024
Lactiplantibacillus
plantarum
HYY-DB9
(LP.
DB9)
was
isolated
from
traditional
Chinese
fermented
pickles.
In
this
study,
genomics
and
phenotypic
experiments
investigated
to
comprehensively
analyze
the
safety
probiotic
characteristics
of
LP.
DB9.
Whole
genome
sequencing
revealed
a
size
3,387,787
bp
with
total
3269
genes
spanning
2,827,224
in
length,
accounting
for
approximately
83.45%
length.
The
average
Guanine
+
Cytosine
(G
C)
content
determined
be
45.47%.
By
conducting
antibiotic
resistance
tests
detecting
harmful
metabolites
produced
by
DB9,
combined
analysis
genes,
virulence
factors
metabolite-related
we
have
preliminarily
demonstrated
profile
DB9
as
strain
suitable
applications.
Furthermore,
through
tolerance
assays
including
stress
response
gene
adhesion
evaluation
using
vitro
models
simulating
human
gastrointestinal
tract
well
adhesion-related
assays,
identified
favorable
properties
associated
DB9's
ability
withstand
adverse
conditions
adhere
effectively
within
gut
environment.
Additionally,
three
antimicrobial
clusters
were
detected
comprehensive
mining
tools
further
highlighting
potential
use
promising
candidate
probiotics.
Язык: Английский
Research on the process of pickling cucumber with compound pickling agent and its optimization
Applied Mathematics and Nonlinear Sciences,
Год журнала:
2024,
Номер
9(1)
Опубликована: Янв. 1, 2024
Abstract
Pickled
cucumber
is
a
favorite
pickle
product
of
the
general
public,
but
long-term
or
excessive
consumption
traditional
high-salt
pickles
seriously
threatens
people’s
health.
In
this
paper,
after
subject
samples
were
pickled
according
to
process
flow,
one-way
and
orthogonal
tests
designed
experiment
with
optimum
additive
amount
composite
pickling
agent
for
cucumber,
meanwhile,
amino
acid
content
in
different
methods
was
calculated.
The
Gaussian
regression
model’s
learning
optimized
by
choosing
squared
exponential
covariance
function.
cuckoo
search
algorithm
proposed,
improvement
achieved
combining
step
length
adaptive
change
calculation
chaotic
sequences.
Jointly
improve
algorithm,
construct
model
recipe,
get
final
recipe
parameter
design
results,
verify
optimization
effect
through
control
experiment.
experimental
results
show
that
best
combination
0.1%
addition
acetic
acid,
1.5%
mannitol
0.06%
calcium
lactate,
sensory
score
from
place
92.8564.
After
optimization,
using
only
0.03889g/100g,
quality
has
been
improved.
Язык: Английский