Biohydrogen production enhancement from organic solid waste using consecutive intermittent feeding strategies in a sequencing batch reactor
Biomass Conversion and Biorefinery,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 24, 2025
Язык: Английский
Effect of Temperature and pH on Microbial Communities Fermenting a Dairy Coproduct Mixture
Fermentation,
Год журнала:
2024,
Номер
10(8), С. 422 - 422
Опубликована: Авг. 15, 2024
Organic-rich
industrial
residues
can
serve
as
renewable
feedstocks
for
the
generation
of
useful
products
by
microbial
fermentation.
We
investigated
fermenting
communities
enriched
in
a
mixture
ultra-filtered
milk
permeate
(UFMP)
and
acid
whey
from
cottage
cheese
(CAW),
two
dairy
coproducts
rich
lactose.
To
evaluate
how
operational
pH
temperature
affect
fermentation
products,
we
operated
12
bioreactors
140
days,
each
fed
1:1
UFMP
CAW
at
either
35
°C
or
50
4.8
5.5.
The
resulted
incomplete
conversion
lactose,
while
those
5.5
consistently
fermented
primarily
into
lactic,
acetic,
hexanoic
acids.
metagenomic
analyses
revealed
that
obtained
were
dominated
lactic
acid-producing
organisms.
Additionally,
an
inverse
relationship
was
found
between
abundance
chain
elongating
organisms
accumulation,
with
reducing
these
enhancing
yields.
conclude
are
important
determinants
yielding
most
promising
results
production.
Additional
research
is
required
to
better
understand
factors
affecting
functional
consistency
process.
Язык: Английский
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
International Journal of Food Microbiology,
Год журнала:
2024,
Номер
426, С. 110931 - 110931
Опубликована: Окт. 9, 2024
Язык: Английский
A bacterial outlook on the caproate production from food waste
Reviews in Environmental Science and Bio/Technology,
Год журнала:
2024,
Номер
23(3), С. 679 - 698
Опубликована: Июль 15, 2024
Язык: Английский
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries
Foods,
Год журнала:
2024,
Номер
13(24), С. 4172 - 4172
Опубликована: Дек. 23, 2024
Carob
syrup,
a
traditional
Mediterranean
functional
beverage
obtained
from
Ceratonia
siliqua
(L.)
pods,
has
been
historically
valued
for
its
nutritional
properties
but
is
currently
underutilized.
This
study
compared
the
prebiotic
potential
of
three
handmade
carob
syrups
produced
by
Tunisian
women
with
commercial
benchmarks
Italy,
Greece
and
Cyprus.
The
activity
was
evaluated
scores,
bifidogenic
volatilome
characterization
(SPME
GC/MS)
together
physicochemical
parameters.
results
showed
that
products
exhibited
lower
growth
pathogenic
Escherichia
coli
to
samples.
activity,
tested
against
probiotic
lactobacilli
bifidobacteria
mixtures,
hierarchy
efficacy:
fructo-oligosaccharides
(FOSs)
>
Greek
Cypriot
Italian
benchmark.
Volatilome
analysis
revealed
about
40
compounds,
mainly
organic
acids
aldehydes,
higher
concentrations
in
products.
Positive
correlations
were
found
between
short-chain
fatty
n-hexadecanoic
acid,
while
furfural
negative
correlations.
artisanal
counterparts,
due
their
content
diversity
acids.
However,
presence
needs
be
monitored
toxicity
concerns.
Язык: Английский