Deep learning methods paired with sidescan sonar (SSS) are commonly used in underwater search and rescue operations for drowning victims, wrecks, and airplanes. However, these techniques are primarily designed to detect mine-like objects and are rarely applied to identifying features in dynamic dredge pit environments, due to a lack of datasets. In this study, we present a Sandy Point Dredge Pit (SPDP) dataset, in which high-resolution SSS data were collected from the west flank of Mississippi bird foot delta of the Louisiana inner shelf. This dataset contains a total of 385 SSS images. We introduce an Effective Geomorphology Classification model (EGC). By ablation studies, we analyze the utility of transfer learning on different model architectures and the impact of data augmentations on model performance. This EGC model will make geomorphic features identification in dredge pit environments quick and efficient which requires extensive experience and professional knowledge. The combination of SSS images and EGC model is a cost-effective and valuable toolkit for hazards monitoring in marine dredge pit environment. The SPDP SSS images dataset, especially the feature of pit wall without rotational slump, is also valuable for other machine learning modelers.

In an effort to enhance the efficiency and safety of open-pit mines, this study explores the optimization of end slope road parameters and slope structures, specifically focusing on unmanned driving lanes.A significant aspect of the study is the development of a truck trajectory offset model, which considers the different reaction times between automated sensors and human drivers in adapting to environmental changes. To test these concepts, the study uses numerical simulations to confirm the stability of the proposed end slope designs. Using Victory West Mine No. 1 as a case study, the research determines the optimized width for unmanned driving lanes and the maximum angle for safe steepening of end slopes. The findings indicate that the optimized unmanned lane width for NTE240 mining dump trucks is 1743 mm, allowing for a 2-degree increase in the slope angle at the south end slope. This optimization leads to a steep mining stripping volume of 3.2735 million m³ and a coal output of 2.49628 million tons, maintaining a stripping ratio of 1.31m³/t. These results demonstrate that the unmanned driving road width optimization not only ensures slope safety but also significantly boosts the economic benefits of steep mining in open-pit mines.

A Brewer Spent Grain (BSG), the most abundant by-product of the brewing process, is mainly used in animal feed and biogas production. The aim of the present work is BSG valorization by yeast fermentation to produce carotenoids. R. mucilaginosa CBS316 was cultured on BSG syrups, supplemented or not with YE and PEP (s-Fsa and Fsa). The biomass and carotenoid production were optimized in flasks and then scaled-up in bioreactor. In flask tests, the maximum biomass concentration was 5.3 and 6.2 g/L for Fsa and s-Fsa cultures, respectively. The maximum carotenoid production was 833 μg/L in Fsa and 1159 μg/L in s-FSA. Considering that the highest specific productivity value (P 7.16 μg/g*h) was obtained with Fsa syrup, this medium was selected for the process scale-up. In bioreactor tests, the maximum concentrations of biomass (4.29 g/L) and carotenoid (396 ug/L) was reached at 72 hours of fer-mentation, 24 h later than in flask. The total carotenoid produced was 524 and 150 ug in bioreactor and flask cultures, respectively. The carotenoids production by R. mucilaginosa was obtained both in Fsa and s-Fsa syrups. The results confirm the possibility to use the syrup as it is, Fsa, thus limiting the process costs.

Strong-aroma Baijiu is a traditional Chinese spirit distilled from grains that undergo solid-state fermentation. At the end of each fermentation cycle, a significant quantity of Huangshui accumulates at the bottom of the fermentation pit, constituting one of the primary by-products in the brewing process of strong-flavor liquor. In this report, the chemical component analysis of Huangshui obtained from a strong-flavor liquor factory revealed a diverse array of organic acids, alcohols, esters, starch, reducing sugars, amino acids, and other compounds present in Huangshui. Additionally, two specialized solid-state fermentation models were developed to investigate the formation process of Huangshui. Our findings demonstrate a positive correlation between the yield of Huangshui and the initial moisture content of fermented grains. It is concluded that Huangshui is the percolate produced during the solid-state brewing process of strong-flavor liquor, with its water content originating from the initial moisture of fermented grains.

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation emerges as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explore how precision fermentation can contribute to address these issues. Additionally, we will report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins in a commercial scale. Through these examples, we will explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.

This study aimed to explore the fermentation behavior of selected potential probiotic strains during sorghum fermentation, considering their microbial counts, pH levels, and antibacterial activity, their ability to break down starch. The fermentation processes were conducted in the presence and absence of glucose, and the lactic acid bacterial strains underwent controlled fermentation to assess microbial counts, amylase activity, pH, and lactic acid levels in the presence and absence of glucose. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (Salmonella typhimurium, Escherichia coli, and Staph-ylococcus aureus) was examined through co-culturing. The results demonstrated that all nine Lactobacillus strains exhibited robust growth in both sugar and sugar-free fermentation experiments. Glucose supple-mentation significantly enhanced lactic acid yield which was in a range of 0.19-0.52 % compared to fer-mentation without glucose with a range of 0.03-0.29 %. The selected Lactobacillus strains effectively lowered the pH to less than 4 after 24 hours, producing substantial lactic acid. Notably, in the absence of glucose, only Lb. helveticus D7 and Lb. amylolyticus D12 achieved pH levels below 4 after 8 hours, producing the highest lactic acid amounts of 0.27 and 0.29 % after 24 hours, respectively. Amylase activity was detected on two strains D7 and D12. Furthermore, most of the tested Lactobacillus strains demonstrated complete inhibition of pathogen growth after 24 hours of co-culturing, suggesting their potential for enhancing the safety quality of sorghum-based fermented products.

The DEAD-box RNA helicase DDX3X is a multifunctional protein involved in RNA metabolism and stress responses. In this study, we investigated the role of RG/RGG motifs in the dynamic process of liquid-liquid phase separation (LLPS) of DDX3X using cell-free assays and explored their potential link to cancer development through bioinformatic analysis. Our results demonstrate that the number, location, and composition of RG/RGG motifs significantly influence the ability of DDX3X to undergo phase separation and form self-aggregates. Mutational analysis revealed that the spacing between RG/RGG motifs and the number of glycine residues within each motif are critical factors in determining the extent of phase separation. Bioinformatic analysis of cancer genomic datasets uncovered a significant enrichment of DDX3X mutations in RG/RGG motifs across multiple cancer types, particularly in the N-terminal region of the protein. Furthermore, we found that DDX3X is co-expressed with the stress granule protein G3BP1 in several cancer types and can undergo co-phase separation with G3BP1 in a cell-free system, suggesting a potential functional interaction between these proteins in phase-separated structures. DDX3X and G3BP1 may interact through their RG/RGG domains and subsequently exert important cellular functions under stress situation. Collectively, our findings provide novel insights into the role of RG/RGG motifs in modulating DDX3X phase separation and their potential contribution to cancer pathogenesis.

Pit lakes can represent significant liabilities at mine closure. However, pit lakes also present opportunities to provide significant regional benefit and address residual closure risks of both their own and overall project closure, and even offset the environmental costs of mining by creating new end uses. Unfortunately, many pit lakes have continued to be abandoned without repurposing for an end use. We reviewed published pit lake repurposing case studies of abandoned mine pit lakes. We found beneficial end use type and outcome varied dependent upon climate and commodity; but equally important social and political dynamics that manifest as mining company commitments or regulatory requirements. Many end uses have been realized: passive and active recreation, nature conservation, fishery and aquaculture, drinking and industrial water storage, greenhouse carbon fixation, flood protection and waterway remediation, disposal of mine and other waste, mine water treatment and containment, and education and research. Common attributes and reasons that led to successful repurposing of abandoned pit lakes as beneficial end uses are discussed. Recommendations are given for all stages of mine closure planning to prevent pit lake abandonment and to achieve successful pit lake closure with beneficial end uses.

The yeast Saccharomyces cerevisiae ensures successful fermentation in winemaking, although the persistent use of commercial strains lead the loss of aroma complexity of wines. Hence, the research of indigenous S. cerevisiae with proper oenological features and well adapted to specific wine-growing area become of great interest for winemakers. Here, 206 S. cerevisiae strains were isolated from two wineries during two-year sampling campaign and bio-typed with the aim to evaluate the occurrence and persistence of S. cerevisiae wild population linked to each winery. Both wineries belonging to the same Verdicchio DOC wine area (Castelli di Jesi), and never used commercial yeasts during fermentation. Results showed a specific and varied population of S. cerevisiae in each winery without cross-contamination each other and with commercial starter strains. Moreover, inside each winery it was observed a persistent of some dominant biotypes over the time, indicating a sort of “winery-effect”. The evaluation of S. cerevisiae populations for the oenological characters showed a proper and well distinct aromatic imprinting on the resulted wines confirming the “winery effect”.

Pit craters, and pit crater chains, are now recognised as being an important part of the surface morphology and structure of many planetary bodies, and are particularly remarkable on Mars. Pit craters do not possess the elevated rims, ejecta deposits, or other features that are typically associated with impact craters. They are thought to arise from the drainage/collapse of a relatively weak surficial material into an open (or widening) void in a much stronger material below. The creation of such voids has been suggested to be due to extensional fracturing/dilational faulting, shallow dike intrusion, lava tube collapse amongst other hypotheses. These craters have a very distinctive expression, often presenting funnel, cone, or bowl-shaped geometries. Analogue models of pit crater formation provide a map-view picture of their initiation and evolution but give little insight into their internal structure or geometry, but produce pits that typically have steep, nearly conical cross sections. Numerical modelling studies of their formation have been limited and have produced some quite interesting, but nonetheless puzzling, results whereby the simulated pit craters had generally convex (steepening downward) slope profiles with no distinct rim; quite unlike many of those observed on Earth or on Mars. To address these issues, I present here a high-resolution, 2D discrete element model of weak cover (regolith) collapse into either a static or a widening underlying void. I use frictional and frictional-cohesive discrete elements to represent a range of probable cover rheologies. Under Martian gravitational conditions, frictional-cohesive and frictional materials produce cone, bowl and scoop-shaped pit craters. For a given cover thickness, the specific crater shape depends on the amount of underlying void space created for drainage. When void space is small relative to cover thickness, craters have bowl or scoop-shaped geometries. In contrast, when void space is large relative to cover thickness, craters have cone-shaped geometries with essentially planar (nearing angle of repose) slope profiles. Frictional-cohesive materials exhibit more distinct rims than simple frictional materials and thus may reveal some stratigraphic layering on the pit crater walls. In the limit, when drainage from the overlying cover is insufficient to fill the underlying void, ´skylights´ into the deeper structure are created. Implications of these results for the interpretation of pit craters on Earth, Mars, other planets and moons are discussed.

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on the fermentation process were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods.

Objective: The aim of this study was to optimize the fermentation process of Radix Ranunculi ternate via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of R. ternate as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of Chaetomium globosum/Fusarium equiseti =1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g−1, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively, in the fermentation, The contents of ethanol-soluble-extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of fermented R. ternate increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63% and 3.82%, respectively, and the scavenging rate for DPPH, ABTS+, ·OH free radicals and inhibitory rate for α-amylase also increased by 19.02%, 14.17%, 7.53% and 34.54%, respectively, compared with unfermented R. ternate. Conclusions: Solid-state fermentation opens new avenues for the development and application of R. ternate as natural antioxidant and hypoglycemic food.

This study investigated the effect of replacing part of the dietary soybean meal with either polymer-coated urea or gelatinized starch urea on the performance, nutrient digestibility, blood biochemical indexes, ruminal fermentation and rumen microflora of Angus heifers. The urea release profiles of two kinds of slow-release urea were evaluated in vitro and indicated a superior nitrogen retention with the polymer-coated urea. 210 purebred Angus cattle (BW = 314.26 kg) were divided into three groups: no urea group (CON), polymer-coated urea group (PCU), gelatinized starch urea group (GSU), 20g/kg polymer-coated urea or 25g/kg gelatinized starch urea was used to replace part of soybean meal in the concentrate feed respectively according to the principle of iso-metabolic energy and iso-nitrogenous. During the whole experiment, the ADG of PCU group was higher than both the GSU group and the CON group. The feed-weight ratio of the PCU group was significantly lower than both the GSU group and the CON group during the 90-day feeding period. The ADF apparent digestibility in the PCU group was significantly higher than that of the CON group, and extremely significantly higher than that of the GSU group. On the 86th day, the ALB content in the PCU group was significantly higher than that in the CON group. The contents of acetic acid and butyric acid, total volatile fatty acid and propionic acid were significantly higher in the PCU group than in the CON group. Bacterial diversity analysis found that the abundance of Firmicutes was higher in the PCU group than that in the GSU group and the CON group at the phylum level, and inverse result was observed in Bacteroidetes. The abundance of Paraprevotella was higher in the PCU group, whereas higher abundance of Prevotella was found in the GSU group at the genus level. These results indicate that both polymer-coated urea and gelatinized starch urea can replace part of soybean meal in the diet, and the amount of substitution in this trial had no diverse effect on the performance of Angus heifers, and the effect and economic benefits brought by polymer-coated urea were better than gelatinized starch urea.

The fermentation of syngas is an attractive technology that can be integrated with gasification of lignocellulosic biomass. The coupling of these two technologies allows for treating a great variety of raw materials. Lignin usually hinders microbial fermentations; thus, the thermal decomposition of the whole material into small molecules allows for the production of fuels and other types of molecules using syngas as substrate, a process performed at mild conditions. Syngas contains mainly hydrogen, carbon monoxide and carbon dioxide in varying proportions. These gases have a low volumetric energy density, resulting more interesting its conversion into higher energy density molecules. Syngas can be transformed by microorganisms, thus avoiding the use of expensive catalysts, which may be subject to poisoning. However, the fermentation is not free of suffering from inhibitory problems. The presence of trace components in syngas may cause a decrease in fermentation yields or cause a complete cessation of bacteria growth. The presence of tar and hydrogen cyanide are just examples of this fermentation's challenges. Syngas cleaning impairs significant restrictions in technology deployment. The technology may seem promising, but it is still far from large-scale application due to several aspects that still need to find a practical solution.

Brown-Spotted Pit viper (Protobothrops mucrosquamatus), also known as the Chinese habu, is a widespread and highly venomous snake distributed from from northeastern India to eastern China. Genomics research can help provide much insight in understanding venom components and natural selection in vipers. Here, we collected, sequenced and assembled the genome of a male P. mucrosquamatus individual from China, producing a highly continuous reference genome, with the length of 1.53 Gb and 41.18% repeat element content. From this 24,799 genes were identified, and 97.97% genes could be annotated. Nuclear genome single-copy genes phylogenetic tree including 6 species verified the validity of our genome assembly and annotation process. This research will contribute to further study on Protobothrops biology and the genetic basis of the snake venom.

Key elements of Blue-Green Infrastructure are vegetation and stormwater storage. A combination of a bioretention cell with an underlying trench (BC-T) serving as a tree pit is often used in dense urban environments. An adequate ratio of drained area to bioretention cell area is a crucial design parameter. The ratio is derived from the hydrological balance; however, input data are often difficult to obtain or uncertain. The goal is to study the sensitivity of such data (tree water uptake and water holding capacities of soil filter and trench substrate) in the BC-T design. Sensitivity analysis is performed for the setup of a BC-T used in Prague, Czech Republic. A 10-year rainfall series (1 hour resolution) is used as an input. Data that are subject to the sensitivity analysis are changed for different trench exfiltration rates, and the effect on the size of the drained area is studied. At low trench exfiltration rates (1.8 mm.h-1), both the water holding capacity of the trench substrate and potential tree water uptake have a significant influence (more than a 20% change in the size of the drained area) and cannot be neglected. At good exfiltration rates (more than 18 mm.h-1) or when the trench is equipped with an underdrain, all studied parameters can be neglected. However, it is recommended to reduce the size of the drained area by 10-20%.

Trimeresurus albolabris, also known as the white-lipped pit viper or white-lipped tree viper, is a highly venomous snake distributed across Southeast Asia and the cause of many snakebite cases. In this study, we report the first whole genome assembly of T. albolabris obtained with next-generation sequencing from a specimen collected in Mengzi, Yunnan, China. After genome sequencing and assembly, the genome of this male T. albolabris individual was 1.51 Gb in length and included 38.42% repeat-element content. Using this genome, 21,695 genes were identified, and 99.17% of genes could be annotated using gene functional databases. Our genome assembly and annotation process was validated using a phylogenetic tree, which included six species and focused on single-copy genes of nuclear genomes. This research will contribute to future studies on Trimeresurus biology and the genetic basis of snake venom.

Dump design and scheduling are critical elements to effective mine planning, especially if several of them are required in large-scale open pit mines. Infrastructure capital and transportation costs are considerable from an early stage in the mining project, and through the life-of-mine as these dumps gradually become immense structures. Delivered mining rates, as well as certain spatial and physical constraints, provide a set of parameters of mathematical and economic relationship that creates opportunities for modelling and thus facilitates the measuring and optimization of ultimate dump design by using programming and empirical techniques while achieving economic objectives. This paper presents a methodology to model and optimize the design of a mine dump by minimizing the total haulage costs. The proposed methodology consists on: (i) Formulation of a dump model based on a system of equations relying on multiple relevant parameters; (ii) Solves by minimizing the total cost using linear programming and determines a ‘preliminary’ dump design; (iii) Through a series of iterations, modifies the ‘preliminary’ footprint by projecting it to the topography and creates the ultimate dump design. Finally, an example application for a waste rock dump illustrates this methodology.

The lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. The 10:1 ratio of Streptococcus thermophilus CICC 6063 to Lactobacillus helveticus CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 2-heptanone, acetoin, and 1-heptanol had the highest odor activity values and contributed to the characteristic flavor of fermented milk. The concentrations and types of key flavor compounds reached their peak at the end of fermentation. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with Streptococcus thermophilus and Lactobacillus helveticus, providing a basis for improving the flavor and odor of dairy products during fermentation and storage.

An algorithm is presented for a micro-model of a mining dump truck movement, which allows determining the optimal speed and acceleration of a vehicle, considering the change of the road grade. The structure of the simulation macro-model of an excavator-and-dump truck complex has been developed. The procedure for integrating a micro-model of a dump truck movement into a simulation model is shown. As a result of a series of experiments with a macro-model, the influence of open pit roads grade on the performance and efficiency of excavator-and-dump truck complexes was established. The necessity of considering in simulation excavator-and-dump truck complexes the speed regulation of dump trucks depending on the change in road grade is shown.

This study evaluated batch fermentation modes, namely, separate hydrolysis and fermentation (SHF), Quasi-simultaneous saccharification and fermentation (Q-SSF), and simultaneous saccharification and fermentation (SSF), and fermentation conditions, i.e., enzyme and yeast loadings, nutrient supplementation and sterilization, on high titer bioethanol production from SPORL-pretreated Douglas-fir forest residue without detoxification. The result indicated Q-SSF and SSF were obviously superior to SHF operation in terms of ethanol yield. The enzyme loading showed a strong positive correlation between enzyme loading and the ethanol yield. The nutrient supplementation and sterility was not necessary for ethanol production from SPORL-pretreated Douglas-fir. The yeast loading showed no significant influence on the ethanol yield for typical SSF conditions. The terminal ethanol titer of 43.2 g/L, or 75.1% theoretical based on glucose, mannose, and xylose theoretical was achieved when SSF was conducted at the condition of following: whole slurry solids loading of 15%, enzyme loading of 20 FPU/g glucan, 1.8 g/kg (wet) yeast loading, without nutrition supplementation and sterilization, at 38°C, on shake flask at 150 rpm for 96h. It is believed that with mechanical mixing, enzyme loading can be substantially reduced with affect ethanol yield by using a long fermentation time.

Long COVID, a name often given to the persistent symptoms following acute SARS-CoV-2 infection, poses a multifaceted challenge for health. This review explores the intrinsic relationship between comorbidities and autoimmune responses in shaping the trajectory of long COVID. Autoantibodies have emerged as significant players in COVID-19 pathophysiology, with implications for disease severity and progression. Studies show immune dysregulation persisting months after infection, marked by activated innate immune cells and high cytokine levels. The presence of autoantibodies against various autoantigens suggests their potential as comorbid factors in long COVID. Additionally, the formation of immune complexes may lead to severe disease progression, highlighting the urgency for early detection and intervention. Furthermore, long COVID is highly linked to cardiovascular complications and neurological symptoms, posing challenges in diagnosis and management. Multidisciplinary approaches, including vaccination, tailored rehabilitation, and pharmacological interventions, are used for mitigating long COVID's burden. However, numerous challenges persist, from evolving diagnostic criteria to addressing the psychosocial impact and predicting disease outcomes. Leveraging AI-based applications holds promise in enhancing patient management and improving our understanding of long COVID. As research continues to unfold, unravelling the complexities of long COVID remains paramount for effective intervention and patient care.

Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries the most common source of milk for producing dairies are cow, goat, sheep and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts which has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four times (12, 24, 36, and 48 h, using 0 h as control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could be possibly caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, as shikimic acid, dehydroabietic acid, GABA and tyramine that could be related to antibacterial properties, enhance of immune system and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use on monitoring the fermentation and classification of samples, which had resulted in a 90 % of correct classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment.

The mining industry is known for the intense environmental impacts it triggers, especially when it is developed in an open environment. Pit lakes are formed in depleted deposits and may be promising opportunities for use by society as well as troubling environmental liabilities. While these artificial basins are increasing numerically in many parts of the world, they are still little known researchers in the Environmental Sciences, which makes their environmental management challenging. The main objective of this study was to evaluate the environmental quality of sediments from three deactivated open-pit gold mines, located in the Mara Rosa, Brazil, through chemical, ecotoxicological and genotoxicology analyses. For this purpose, we collected samples in the dry season boom, and subsequently, we analysed metals. In sequence, acute ecotoxicological and a genotoxicology test (comet assay) were developed with Danio rerio fishes, in concentrations of 3.12%; 6.25%; 12.5%; 25%; 50% and 100%, in addition to the control group. The results indicated that the three lakes are environmentally compromised, especially Lago Azul, whose waters and sediments are undergoing an intense process of geological conditioning. Our results did not verify the ecotoxicity of the sediments of any of the lakes, only behavioural alterations in the test organisms exposed to the concentrations of 25%, 50% and 100% of the samples obtained in the Lago Azul. About the sediments, DNA damage at Danio rerio was detected in the three investigated environments, although fishes kept in the water sampled at Lago Azul presented the most extension of DNA damages.

Society considers wine as a special product among food and beverages because of its high gastronomical value and its positively distinctive quality. In recent years, philosophies of the agricultural techniques and development of the oenological technology have been focused on the reduction of wasteful, "polluting" elements, and trends are moving towards an environmental friendly approach. Due to the stricter regulations and rules (with the limited amount and selection of the permitted chemicals) resistant, also known as interspecific or innovative grape varieties can be the ideal basic materials of alternative cultivation technologies. In terms of variety selection, innovative varieties can be equivalent to international varieties, although organically their quality could not compete with them. These grapes are more resistant to various fungal diseases and infections than international varieties. Well-founded analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars with the environmental friendly cultivation techniques, could be the raw material of the future.

The study of the currently known >3,000 species of snakes can provide valuable insights into the evolution of their genomes. Deinagkistrodon acutus, also known as Sharp-nosed Pit Viper, one hundred-pacer viper or five-pacer viper, is a venomous snake with significant economic, medicinal and scientific importance. Widely distributed in southeastern China and South-East Asia, D. acutus has been primarily studied for its venom. Here, we employed next-generation sequencing to assemble and annotate a highly continuous genome of D. acutus. The genome size is 1.46 Gb; its scaffold N50 length is 6.21 Mb, the repeat content is 42.81%, and 24,402 functional genes were annotated. This study helps to further understand and utilize D. acutus and its venom at the genetic level.

Microorganisms present in fermented foods and beverages play a vital role in enhancing both nutritive and non-nutritive components. During the fermentation, microorganisms can either naturally occur in the food through spontaneous fermentation or be intentionally added as starter cultures with a variety of species and strains. In this review, the focus is placed on micronutrients, such as vitamins and minerals, and three major macromolecules – prebiotics, bioactive peptides, and functional fatty acids. During fermentation, non-digestible carbohydrates like fructooligosaccharides and galactooligosaccharides are synthesized, imparting prebiotic properties that support gut health. Enzymatic hydrolysis of proteins by microorganisms yields bioactive peptides with diverse health benefits. Furthermore, fermentation facilitates the formation of fatty acids, including short-chain fatty acids and conjugated linoleic acid, potentially exerting physiological effects. By harnessing the power of microbial fermentation, nutrient-rich and bioactive compounds can be enhanced, offering a promising approach to address global malnutrition concerns.

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. The research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46; Levilactobacillus brevis LVP 41, Pediococcus pentosaseus LV P43, and Lt. curvatus LVP44, displayed both safety and resilience against adverse conditions such a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthy some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased probiotic properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.

Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that is gaining even more attention in the last years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50%) of Arthrospira platensis on the fermentation capability of several starter LAB strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the strain or mix culture used, but also on the substrate and Arthrospira platensis concentration. Also, rheological and color modifications were found to be dependent of these factors.

(1) Background: Heat stress detrimentally restricted the economic in dairy farming production, therefore, this study was designed to investigate how automatic spraying method on alleviating heat stress on cows. (2) Methods: A total of 1208 multiparous dairy cows were randomly allocated into 6 barns, three barns were equipped with automatic sprinklers (SP), each barn was considered as a replicate. The other three barns were considered as control treatments (CON). Each barn was considered as a replicate. (3) Results: body temperature and milk somatic cell count were significantly decreased, while DMI, milk yield, and milk fat content significantly increased with spraying treatment. ICR was improved from 30% to 35%. Rumen fermentation was enhanced by the increased levels of total VFA, acetate, propionate, and butyrate with the spraying treatment. Rumen microbiota results showed at the phylum level, rumen Fibrobacters abundance significantly increased by the spraying treatment. At the genus level, Eubacterium, Shuttleworthia, Saccharofermentans, Lachnospira, Pseudobutyrivibrio, Selenomonas, and Succinivibrio abundance were significantly increased, while Ruminococcaceae and Rikenellaceae abundance were significantly decreased in the rumen with spraying treatment. (4) Conclusion: this study demonstrated automatic spraying modulated the rumen microbiota composition and fermentation function, and effectively meliorated side-effects of heat stress on dairy cows.

Fermented foods play an important role in the human diet and particularly so in under-resourced environments where cold preservation is not attainable due to irregular supply of electricity. Fermented foods are reported to support gut health by contributing probiotics and the purpose of this study was to investigate the microbial diversity and metabolic potential of spontaneous millet fermentation. The literature in the field was reviewed and analysis conducted on publicly available Sequence Read Archive (SRA) datasets. Quality analysis was performed with FastQC, and operational taxonomic units (OTUs) generated using Quantitative Insights Into Microbial Ecology (QIIME2) and Divisive Amplicon Denoising Algorithm (DADA2) pipeline with Greengenes as the reference database. Metagenomics and pathways analysis were performed with Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt2). Statistical analysis and visualization were accomplished with Statistical Analysis of Metagenomic Profiles (STAMP). At the family taxonomic level, there were significant differences in the relative abundances of bacteria involved in the spontaneous fermentation of millet namely, Lactobacillaceae, Leuconostocaceae, and Clostridiaceae in one dataset. The incidence of Lactobacillaceae and Bifidobacteriaceae suggest the probiotic characteristic of fermented millet. The datasets were collected with fermentations mediated by autochthonous microorganisms and the presence of some potential pathogens such as Enterobacteriaceae, Clostridiaceae, Aeromonadaceae, Microbacteiaceae, Pseudomonadaceae, and Neisseriaceae suggest the need for standardization of fermentation approaches. The genomes show the potential to synthesize metabolites such as vitamins suggesting that the respective fermented foods can be further optimized to enhance nutritional benefits.

We conducted the meander evolution experiments incorporating the effects of riparian vegetation and the series of upper vortex flow disturbances induced by a scour pit simultaneously. Two employed nonlegume plants with salinity and alkalinity resistance, had uniform degrees of seedling normal growth and different lengths of root networks. Our results show that riparian vegetation in general can consolidate the single-thread channel planform without branching outward under the flooding flow conditions. Transverse point bars on inner banks were instead by downstream scroll bars in overall channel for long, unless the coupling of riparian vegetation and flood scour. Shallow-rooted plant was inadequate to resist the inner-bank cutting effect brought by the upper vortex flow. Deep-rooted plant can stabilize the bank-lines and thalweg significantly, but that was susceptible to locally low vegetation coverage. Using evolutionary spectral analysis based on thalweg, we found streamwise high-frequency distribution of bed topography mainly concentrated downstream the bifurcation interface in unvegetated scenario when faced with a flood, shrank to the upper isolated turning interface in shallow-rooted scenario, and conversely stood out along the bare roots disturbed region in deep-rooted scenario. This experimental study expands a much wider understanding of vegetation effects in hydro-bio-geomorphological systems engineering.

Strata and surface movement induced by mining under open-pit final slope is a huge threat to mine safety. Physical model test is an important method to study mining-induced strata and surface movement laws. Because of rock joints predominantly control rock mass deformation and failure, thus physical model test leaving out of consideration of rock joints is difficult to reflect the influence of rock joints on rock mass deformation. Therefore, this paper presents a three-dimensional physical model test considering simplified dominant rock joints. This test process includes the design of testing equipment, the construction of physical model with dominant rock joint sets, conduction of mining and deformation monitoring. And mining under eastern final slope of Yanqianshan iron mine was selected as a case to study the behavior of mining-induced strata and surface movement.

Beer fermentation is typically monitored by periodic sampling and off-line analysis. In-line sensors would remove the need for time-consuming manual operation and provide real-time evaluation of the fermenting media. This work uses a low-cost ultrasonic sensor combined with machine learning to predict the alcohol concentration during beer fermentation. The highest accuracy model (R2=0.952, MAE=0.265, MSE=0.136) used a transmission-based ultrasonic sensing technique along with the measured temperature. However, the second most accurate model (R2=0.948, MAE=0.283, MSE=0.146) used a reflection-based technique without the temperature. Both the reflection-based technique and the omission of the temperature data are novel to this research and demonstrate the potential for a non-invasive sensor to monitor beer fermentation.

In Brazil, sucrose-rich broths (cane juice and/or molasses) are used to produce billions of liters of both fuel ethanol and cachaça per year using selected Saccharomyces cerevisiae industrial strains. Aiming to improve this disaccharide fermentation, we have first determined the genetic characteristics, by array comparative genomic hybridization, of a group of 8 fuel ethanol and 5 cachaça industrial yeasts that tend to dominate the fermentors during the production season. The widespread presence of SUC genes encoding invertase at multiple telomeres has been shown to be a common feature of both baker’s and distillers’ yeast strains and is postulated to be an adaptation to sucrose-rich broths. Our results show that only two strains (one fuel ethanol and one cachaça yeast) have amplification of the SUC genes, with high invertase activity. The other industrial yeast strains had a single SUC locus (SUC2) in their genome, with different patterns of invertase activity. These results indicate that invertase activity probably does not limit sucrose fermentation during fuel ethanol and cachaça production by these industrial strains. Using this knowledge, we changed the mode of sucrose metabolism of an industrial strain by avoiding extracellular invertase activity, overexpressing the intracellular invertase, and increasing its transport through the AGT1 permease. This approach allowed higher ethanol production from sucrose by the modified industrial yeast when compared to its parental strain.

This research examines how rainfall and mining affect the slope damage resulting from the transition from open-pit mining to underground mining. Using unmanned aerial vehicle (UAV), the Huangniu slope of Dexing Copper Mine was fully characterized, and experiments were conducted on rock samples from appropriate sites. First, the mechanical properties of the samples were measured. Then, the parameters of the similarity simulation experiments were derived based on the similarity theory. Subsequently, the rainfall, rock slope, data acquisition and monitoring systems were designed. Finally, the rock mass failure with different slope angles was analyzed, and the deformation and damage patterns under the coupling effect were obtained. The results show that rainfall increases pore water pressure and moisture content. Rainfall and slope-slip water have more impact on the open-pit platform. The pore water pressure values on the upper rock mass rise faster than inside. In the open-pit mining stage, the rock mass shifts slightly to the upper left. In the room mining stage, vertical fractures and goaf sinking occur. The fractures above the mine room form a semi-ellipse. In the pillar mining stage, the overlying rock displacement is evident, and fractures persist. In the continuous pillar mining stage, the overlying rock collapses massively. The 65° slope model is the most damaged, while the 55° slope model is the least damaged. The results also suggest that the UAV guides sample selection.

Thesis Statement: The consumption of externally fermented foods acted as the initial metabolic trigger enabling hominid brain expansion. Because brain tissue is metabolically expensive, it is thought that the evolution of humans’ large brains was only possible through a concomitant reduction in the size of another expensive organ system, the gut. However, this gut reduction must have itself been made possible by dietary changes, the nature of which are still unclear. Here, we propose that the initial metabolic trigger of hominid brain expansion may have been the consumption of externally fermented foods. We define “external fermentation” as occurring outside the body, as opposed to the internal fermentation that occurs through the gut microbiome. This practice could have begun accidentally and with limited understanding, but over time, fermentation technologies may have become increasingly intentional, socially-transmitted, and culturally-reinforced. We detail the mechanisms by which external fermentation can mediate the evolution of increased brain size, as well as a reduction in gut size, by increasing the bioavailability of macro- and micronutrients while reducing digestive energy expenditure. Importantly, we calculate that the reduction in human gut size relative to modern apes is mainly due to a reduction in the colon, the site of internal fermentation. We also discuss the explanatory power of our hypothesis relative to others, including realistic plausibility in hominids with brains roughly the size of modern chimpanzees. Finally, we survey external fermentation practices across human cultures to demonstrate its viability across a huge range of environments, temperatures, and food sources. We close with suggestions for empirical tests.

Measure While Drilling (MWD) refers to a comprehensive array of sensors employed to gather performance data throughout the process of rock drilling in mining blast holes. Multiple MWD metrics are collected by researchers depending on the setup of MWD sensors. Trends in MWD data can be correlated with pre-excavation subsurface conditions. The low-cost, extensive MWD data acquisition resolution of blast holes compared to expensive and sparsely collected exploration drill holes make the former one a desirable method for characterizing pre-excavation subsurface conditions. Nevertheless, the application of MWD technology in open pit mining is constrained by a substantial amount of data that requiring manual analysis within a short time. To address this limitation, computerized data acquisition and interpretation of MWD variables has been used to broadly determine open pit mining lithological boundaries. The results of artificial intelligence algorithms, such as Neural Networks, and Gaussian Processes, to recognize subsurface conditions, such as rock type, from MWD data have consistently returned >90% prediction accuracy. However, methods of evaluating the importance of each MWD feature, such as Principal Component Analysis, has not been optimally used. This review focuses on the progression of intelligent MWD analysis using Machine Learning methods in open-pit mining, to determine the geotechnical, geological, and geochemical subsurface characteristics before open-pit mining excavation.

Long-term dewatering of groundwater is a necessary operation for mining safety in open-pit coal mines, while extensive dewatering might cause ecological problems due to dramatical changes of moisture movement in the soil, especially in ecological-fragile areas. This paper presents a quantitative methodology to evaluate the impact of the coal mining operation on moisture movement in the vadose zone by taking the Baorixile open-pit coal mine as an example. A long-term in-situ experiments（from 2004 to 2018), laboratory analysis and numerical modelling were conducted to analyse the mechanisms and relationship among the dropping groundwater level, the vadose-zone moistures, and the ecological responses in the grassland area. The experiment data and modelling results suggest that groundwater level dropping during open-pit mining operation has limited influence on the vadose zone, exhibiting a variation of capillary water zone within a depth of 3 m while the vadose zone and soil water zone were at least 16 m deep. The critical evaporation depth of ground water is 8 m. The long-term influence radius of groundwater dewatering is about 2.72 km during the Baorixile mining operation, and the groundwater level change mainly influences the lower part of the intermediate vadose zone and the capillary water zone below 16 m, with little influence on the moisture contents in the soil water zone where the roots of shallow vegetation grow. The results from this study provide useful insight for sustainable development of coal mining in ecological-fragile areas.

The Asian world is home to a multitude of venomous and dangerous snakes, which are attributed to various medical effects used in the preparation of traditional snake tinctures and alcoholics, like the Japanese snake wine, named Habushu. The aim of this work was to perform the first quantitative proteomic analysis of the Protobothrops flavoviridis pit viper venom. Accordingly, the venom was analyzed by complimentary bottom-up and top-down mass spectrometry techniques. The mass spectrometry-based snake venomics approach revealed that more than half of the venom is composed of different phospholipases A2 (PLA2). The combination with an intact mass profiling led to the identification of the three main Habu PLA2s. Furthermore, nearly one-third of the total venom consists of snake venom metalloproteinases and disintegrins, and several minor represented toxins families were detected: CTL, CRISP, svSP, LAAO, PDE and 5’-nucleotidase. Finally, the venom of P. flavoviridis contains certain bradykinin-potentiating peptides and related peptides, like the svMP inhibitors pEKW, pEQW, pEEW and pENW. In preliminary MTT cytotoxicity assays the highest cancerous-cytotoxicity of the crude venom was measured against human neuroblastoma SH-SY5Y cells and shows in some fractions disintegrin-like effects.

Chemical analysis of the organic components in beers has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques which in combination can identify and quantify the majority of organic components in a beer sample. Nuclear Magnetic Resonance (NMR) was used to provide concentrations of twenty five different organic compounds including alcohols, organic acids, carbohydrates, and amino acids. Calorie content was also estimated for the samples. NMR data for ethanol concentrations were validated by comparison to a Fourier Transform Infrared Spectrometry (FTIR) method. Headspace Solid-Phase Microextraction (SPME) Gas Chromatography Mass Spectrometry (GCMS) was used to identify a range of volatile compounds such as alcohols, esters and hop derived aroma compounds. A simple and inexpensive conversion of a Gas Chromatography Flame Ionization Detector (GC FID) instrument to allow the use of Solid-Phase Microextraction was found to be useful for the quantification of volatile esters.

Information on the nutritive value and in vitro fermentation characteristics of native shrubs in New Zealand is scant. This is despite their potential as alternatives to exotic trees and shrubs for sup-plementary fodder, and mitigation of greenhouse gas and soil erosion on hill country sheep and beef farms. The objectives of this study were to measure the in vitro fermentation gas production, predict parameters of in vitro fermentation kinetics and to estimate in vitro fermentation of volatile fatty acids (VFA), microbial biomass (MBM) and greenhouse gases of four native shrubs (Coprosma robusta, Griselinia littoralis, Hoheria populnea and Pittosporum crassifolium) and an exotic fodder tree species, Salix schwerinii. Total in vitro gas production was higher (p<0.05) for natives than S. schwerinii. Prediction using the single pool model resulted in biologically incorrect negative in vitro total gas production from the immediately soluble fraction of the native shrubs. However, the dual pool model better predicted in vitro total gas production and was in alignment with measured in vitro fermentation end products. In vitro VFA and greenhouse gas production from fermentation of leaf and stem material were higher (p<0.05), and MBM lower (p<0.05), for native shrubs com-pared to S. schwerinii. The lower in vitro total gas production, VFA and greenhouse gases produc-tion, and higher MBM of S. schwerinii may be explained by the presence of condensed tannins (CT), although this was not measured and requires further study. In conclusion, results from this study suggests that when consumed by ruminant livestock, the browsable native shrubs can provide adequate energy and microbial protein, and that greenhouse gas production from these species is within ranges reported for typical New Zealand pastures.

A large variety of fermentation products are used in food and feed production, but also in other industries, and many of these products are produced with genetically modified microorganisms (GMMs). In food and feed production, prominent examples are amino acids, vitamins, food and feed enzymes, colorants, non-caloric sweeteners and human milk oligosaccharides. From a regulatory perspective, fermentation products are typically produced under containment. This means that premises, equipment and work processes need to be designed to prevent or at least minimize release of GMMs into the environment. The fermentation products themselves should not contain any live cells of the GMM. Over the past years, there have been concerning developments, particularly in the European Union, stipulating that also absence of recombinant DNA might be interpreted as a regulatory requirement for fermentation products produced with GMMs. In this paper, we (i) attempt to place these developments into the historical context, (ii) sketch the potential negative repercussions for the food and feed industries, (iii) elaborate on the safety of recombinant DNA, and (iv) postulate that recombinant DNA should remain an integral part of the safety assessment of fermentation products but should not be misconstrued as a criterion for regulatory classification of products of biotechnology.

Excessive body fat is a major contributor to obesity, which is related to high blood, total cholesterol and triglycerides. Lemons (Citrus limon) are renowned for their antioxidant and lipid-lowering properties. First, Sugar-free fermentation demonstrated better results lower sugar content and was identified as the preferred fermentation method. Next, the effect of two doses of sugar-free fermented lemon peel juice (SF-FLPJ) on obesity was investigated. Sprague Dawley (male rats) were randomly divided into 4 groups and fed a standard feed or high-fat diet (HFD) to induce fatness for eight weeks. The two groups of rats fed an HFD were administered SF-FLPJ at 0.45 or 0.9 g/kg body weight daily for eight weeks. The obese rats administered 0.9 g/kg (body weight/day) of SF-FLPJ exhibited significant reductions in body fat mass and percentage; they also had lower blood cholesterol and triglyceride levels than the other groups. Additionally, the rats displayed diminished liver fat accumulation. The results suggest that SF-FLPJ can be a supplement in managing body fat, contributing positively to addressing obesity within the context of health management, and reduce obesity-associated issues.

Recently, the popularity of fermented foods has increased significantly. Lactofermented vegetable juice products are particularly important for our diet. The combination of the richness of the ingredients derived from vegetable juices and the products formed during lactic fermentation is a valuable source of nutrients. This study aimed to analyse the selected properties of fermented beetroot, carrot, and beetroot-carrot juices. The juices obtained from beetroot and carrot were fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color, and LAB count were measured in the samples. The results obtained in this study showed that the used LAB strains were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was a better strain for fermentation ion of vegetable juice. This might have been influenced by the fermentation temperature and the duration of the fermentation. However, this strain had a lower effect on carotenoids, which are water-insoluble pigments, than Lactiplantibacillus plantarum. The opposite observation was made for betalain, a water-soluble pigment with nitrogen in its structure.

This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of Carbonic Maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. The study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines, using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Employing T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.

Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. To analyze the effect of cigar tobacco leaf (CTLs) microbial community structure on volatiles during cigar stacking fermentation, this study used multi-omics technology to reveal the changes in microbial community structure and volatiles of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and volatiles. The results showed that the dominant microbial compositions of different CTL varieties during stacking fermentation were similar, which included Staphylococcus, Corynebacterium 1, Aerococcus, and Aspergillus. These dominant microbes mainly affected the microbial community structure and characteristic microorganisms of CTLs through microbial interactions, thereby influencing the transformation of volatiles. Characteristic microorganisms of different CTLs varieties such as Trichothecium, Trichosporon, Thioalkalicoccus and Jeotgalicoccus, were found to posively correlate with characteristic volatiles like megastigmatrienone 4, pyrazine, tetramethyl-, geranyl acetone, and 2-undecanone, 6,10-dimethyl-, respectively. This in turn affected the aroma and sensory quality of the CTLs. This study provides theoretical support for the analysis of the mechanism of microorganisms on volatiles and aroma, and development of microbial agents during cigar stacking fermentation.

The coastal dry zone areas of Sri Lanka mostly rely on ground water as the potable drinking water source because pipe born water is rarely provided. Most of the domestic units construct dug wells adjacent to houses where the ground water is exposed to fecal contamination due to pit – latrines. There available standards and commonly accepted factors regulating the construction of ground water extraction sources yet there is lack of evidence whether following them effectively prevent ground water fecal contamination. This research focus on applicability of commonly accepted factors on preventing the pit latrines correlated ground water contamination, taking twenty (20) sampling locations of Kalpitiya Peninsula of Sri Lanka as the case study area. The ground water was tested for Total coliform bacteria at 37 °C and E.Coil at 44 °C to identify the water quality level related to fecal contamination. The depth of water table, gap of infiltration layer, depth of latrine pit and distance between dug well and latrine pit were identified as the most commonly considered factors. Accordingly, case specific and area specific reasons apart from the ‘commonly accepted factors’ are highly influencing the pit latrines correlated ground water contamination in Kalpitiya Peninsula, Sri Lanka.

Polyphenols and fermentable fibers have shown favorable effects on gut microbiota composition and metabolic function. However, few studies have investigated whether combining multiple fermentable fibers or polyphenols may have additive beneficial effects on gut microbial states. Here, an in vitro fer-mentation model, seeded with human stool combined from 30 healthy volunteers, was supplemented with blends of polyphenols (PP), dietary fibers (FB) or their combination (PPFB) to determine influence on gut bacteria growth dynamics and select metabolite changes. PP and FB blends independently lead to significant increases in the absolute abundance of select beneficial taxa, namely Ruminococcus bromii, Bifidobacterium spp., Lactobacillus spp. and Dorea spp. Total short chain fatty acid concentrations, relative to non-supplemented control (F), increased significantly with PPFB and FB supplementation, but not PP. Indole and ammonia concentrations decreased with FB and PPFB supplementation, but not PP alone while increased antioxidant capacity was only evident with both PP and PPFB. These findings demonstrated that, while the independent blends displayed selective positive impacts on gut states, combination of both blends provided an additive effect. The work outlines the potential of mixed substrate blends to elicit a broader positive influence on gut microbial composition and function to build resiliency toward dysbiosis.

Kluyveromyces marxianus is an attractive thermotolerant yeast species for ethanol production because of its ability to utilize various carbon sources as a fermentation substrate. The use of thermotolerant microbes enables performance of high-temperature ethanol fermentation, which has several advantages including reduction of cooling costs and minimization of contamination risk. To improve K. marxianus for ethanol fermentation under stress conditions, two strains, DMKU 3-1042 and DMKU 3-118, were adapted for heat resistance and toxic substances in pulp wastewater from a paper mill, respectively, resulting in the generation of KMR1042 and KMR118, respectively. Both adapted mutants exhibited clumpy clusters of cells as pseudohyphae and altered colony morphology, and their sedimentation speeds were much faster than those of the corresponding parent strains. The two mutants showed stronger tolerance to various stresses and higher performance for ethanol production than those of the corresponding parent strains at high temperatures or in the presence of toxic substances. Genome sequencing analysis revealed that both mutants had disruption of the same gene, SWI5, despite adaptation under different stress conditions, suggesting that the formation of pseudohyphae is a common strategy of K. marxianus for coping with stresses.

As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with four different application doses (untreated control (CON), 5.0, 5.7, and 6.0 log cfu g-1) on wilted alfalfa and stored at an ambient temperature of 25-30 °C. After 45 days ensiling, fermentation characteristics and aerobic stability of silages were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggest that the addition of kefir improves the aerobic stability of silages even the initial water soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mould formation. Enterococcus faecium, Pediococcus pentosaceous, and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.

Polyhydroxyalkanoates (PHA) are microbial biopolyesters utilized as “green plastics”. Their production under controlled conditions resorts to bioreactors operated in different modes. Because PHA biosynthesis constitutes a multiphase process, both feeding strategy and bioreactor operation mode need smart adaptation. Traditional PHA production setups based on batch, repeated batch, fed-batch or cyclic fed-batch processes are often limited in productivity, or display insufficient controllability of polyester composition. For highly diluted substrate streams like it is the case for (agro)industrial waste streams, fed-batch enhanced by cell recycling were recently reported as a viable tool to increase volumetric productivity. As emerging trend, continuous fermentation processes in single-, two-, and multi-stage setups are reported, which bring the kinetics of both microbial growth and PHA accumulation into agreement with process engineering, and allow tailoring PHA´s molecular structure. Moreover, we currently witness an increasing number of CO2-based PHA production processes using cyanobacteria; these light-driven processes resort to photobioreactors similar to those used for microalgae cultivation, and can be operated both discontinuously and continuously. This development goes in parallel to the emerging use of methane and syngas as an abundantly available gaseous substrates, which also calls for bioreactor systems with optimized gas transfer. The review sheds light on the challenges of diverse PHA production processes in different bioreactor types and operational regimes using miscellaneous microbial production strains such as extremophilic Archaea, chemoheterotrophic eubacteria and phototrophic cyanobacteria. Particular emphasize is dedicated to the limitations and promises of different bioreactor-strain combinations, and to efforts devoted to upscaling these processes to industrially relevant scales.

The aim of this study was to assess the effects of supplementation of inorganic sources of manganese (MnO, MnSO4), zinc (ZnO, ZnSO4) and copper (CuSO4) at different levels (0.06%DM for Mn, 0.05%DM for Zn; and 0.01 and 0.05%DM for Cu) on in vitro rumen fermentation, solubility and bioavailability. Fermentation activity was measured by total gas production (TGP) and dry matter degradability after 70hrs of fermentation (dDM%). Trace-mineral (TM) solubility was estimated by the TM concentration in the supernatant of the final fermentation medium (SOL) and TM bioavailability by the TM concentration in a bacterial enriched fraction (BACT). Mn (regardless of source) and ZnO tended (p&lt;0.10) to decrease, while Cu showed no significant effect on TGP. The addition of inorganic Mn and of ZnO tended (p&lt;0.10) to decrease, ZnSO4 tended to increase (p&lt;0.10), whilst Cu showed no effect on dDM%. Concerning solubility, Mn (MnO and MnSO4), ZnSO4 and CuSO4 significantly (p&lt;0.05, p&lt;0.001 and p&lt;0.01) increased, while ZnO did not affect TM content of the SOL. These results indicate that MnSO4, ZnSO4 and CuSO4 are highly soluble, MnO is quite soluble, while ZnO has a low solubility in the rumen. Based on the TM content of BACT, MnO, MnS4 and CuSO4 have a high bioavailability, while ZnO is poorly assimilated by rumen bacteria. However, the lack of clear inhibition or improvement of fermentations suggests that the rumen microbiota has low requirement for TM supplementation.

The venom proteome of Temple Pit Viper (Tropidolaemus wagleri) is unique among pit vipers, characterized by a high abundance of a neurotoxic peptide, waglerin. To further explore the genetic diversity of its toxins, the present study de novo assembled the venom gland transcriptome of T. wagleri from west Malaysia. Among the 15 toxin gene families discovered, gene annotation and expression analysis reveal the dominating trend of bradykinin-potentiating peptide/angiotensin-converting enzyme inhibitor-C-type natriuretic peptide (BPP/ACEI-CNP, 76.19% of all-toxin transcription) in the transcriptome, followed by P-III snake venom metalloproteases (13.91%) and other toxins. The transcript TwBNP01 of BPP/ACEI-CNP represents a large precursor gene (209 amino acid residues) containing the coding region for waglerin (24 residues). TwBNP01 shows substantial sequence variations from the corresponding genes of its sister species, T. subannulatus of Northern Philippines, and other viperid species which diversely code for proline-rich small peptides such as bradykinin-potentiating peptides (BPPs). The waglerin/waglerin-like peptides, BPPs and azemiopsin are proline-rich, evolving de novo from multiple hyper-mutatable propeptide regions within the orthologous BPP/ACEI-CNP genes. Neofunctionalization of the peptides results in phylogenetic constraints consistent with a phenotypic dichotomy, where Tropidolaemus spp. and Azemiops feae convergently evolve a neurotoxic trait while vasoactive BPPs evolve only in other species.

Limonene is a valuable monoterpenoid that with diverse applications. Microbial biosynthesis offers a sustainable alternative to plant-based extraction, which is prone to hinderance by climate change and acreage. In the present study, the effects on limonene production of carbon source, inoculum, working volume, temperature, pH, dodecane coverage, and media were investigated with engineered strains of Rhodosporidium toruloides. Through single-factor and orthogonal experiments, the limonene titer was improved from 52.2 to 358.1 mg/L on 250-mL flask, a 586% increase. The optimized medium was MM, with a working volume of 50 mL, inoculum OD600=0.6, 22 °C, pH 6, and dodecane coverage (v/v) of 20%. The results here demonstrated that the R. toruloides could be explored as an efficient limonene producer and facilitate other monoterpenoids biosynthesis with R. toruloides.

Single cell proteins are the dead dried cells of microorganisms or purified protein isolated from microorganism’s cell culture, used as a food supplement to humans’ food and animals feed. World suffer from malnutrition particularly developing countries, due to rapid increase in population, increased the demand for protein and nutrients requirement. Bacteria is potential microorganism for SCP production due to high protein content, fast generation time, bio-active secondary metabolites production and can grow on various substrates. Actinobacteria species and strain have capability to produce biological active compounds, produced about two-thirds of antibiotics available in the market, actively used as antibiotics, antiprotozoal, antifungal, antiviral, anticancer, anticholesterol, antihelminth and immunosuppressant. Actinomycetes can be used as probiotic as well as single cell protein that will deal with antibiotic as well as protein source.

The production of lycopene from different substrates by Blakeslea trispora in fermentation was investigated. Lycopene productions from 4 and 6 % glucose (pH 6.5) in shake flask fermentation were 77.7 and 28.1 mg L-1. A maximum lycopene concentration of 944.8 mg L-1 was detected with 4 % glucose supplemented with 1.0 % sunflower oil in fermentor studies. Zygospores of B. trispora are the morphological forms, which are responsible for the production of the lycopene. The highest level of zygospores was correlated with the highest amount of intracellular lycopene in the total biomass dry weight. The media containing only orange peel (1 %) gave a 4.9 mg L-1 lycopene production in a fermentor. The presence of oils as substrates resulted in enhanced mold growth and subsequent higher lycopene production. Substrates containing linoleic acid compounds led to high lycopene production. The data showed that the biosynthesis of lycopene starts in most cases simultaneously in the early growth phase even in trace amounts and the amount of lycopene formation increased continuously from 2 to 7 days.

Nitraria tangutorum Bobrov is a berry shrub with white flowers and red fruits, which grows in the deserts in the Tibetan Plateau, Mongolia, and western China. Its fruit N. tangutorum fruit (NTF) contains various bioactive compounds, with anti-fatigue, anti-inflammatory, and neuroprotective functions. However, the high saccharide content of NTF makes it unsuitable for diabetic patients. In this study, we fermented NTF to obtain N. tangutorum fermented juice (NTJ), and N. tangutorum fermented residue (NTR), which are suitable for diabetics to consume. We characterized the bioactive compounds in NTF, NTR, and NTJ, and found that fermentation increased the diversity of bioactive compounds, and greatly reduced sucrose, glucose, and fructose content while generating trehalose, which has the potential to manage blood glucose levels. Further, NTJ displays anti-diabetic potential due to various compounds anti-diabetic properties. This study provides a basis for further clinical research on NTJ's anti-diabetic function in humans.

The study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mecha-nisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibi-tion), medium-chain fatty acids (MCFA), sulphur dioxide and a control variant where malolactic fermentation (MLF) was performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile sub-stances, alongside sensory evaluation. The study demonstrated a significant influence of indi-vidual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, spe-cifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.

Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid–producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0. Multiple AAB were similar to single AAB, but the optimal initial pH was 3.0. Acid production ability according to the type of AAB was higher in multiple AAB than that for single AAB. That is, using multiple AAB helped to increase the titratable acidity of traditional grain vinegar. In addition, increasing the titratable acidity and content of volatile flavor compounds was advantageous when two, rather than four, AAB types were mixed and used. Titratable acidity was high at medium temperatures (30 °C), but volatile flavor compounds increased at low temperatures (20 °C) under multiple AAB. A 16S rDNA–based microbiome taxonomic profiling analysis identified differences in beta diversity due to multiple AAB and fermentation temperatures. In particular, beta diversity analysis revealed a specific pattern when a mixture of Acetobacter ascedens GV–8 and Acetobacter pasteurianus GV–22 were fermented at low temperature (20 °C). Therefore, we propose the application of multiple AAB with acidic and flavor–producing properties in traditional grain vinegar.

Lactobacillus plantarum has been observed to play a crucial role in shaping the sensory properties of chili sauce. However, the specific taste-active metabolites responsible for the desirable flavor profile of chili sauce remain inadequately characterized. This study employed a combination of metabolomics and web-based computational tools analysis to investigate the dynamic changes in taste-active metabolites during chili sauce fermentation. Initially, metabolites were rapidly annotated using a feature-based molecular network, leading to the tentative annotation of 206 metabolites, of which a significant proportion had not been previously reported. Subsequently, the VirtualTaste tool identified dihydrosphingosine, lactic acid, isoleucine, phytosphingosine, and gluconic acid as potential taste markers for quality control. Finally, pathway enrichment analysis revealed that these components were primarily associated with amino acid tRNA, phenylalanine, tyrosine, and tryptophan biosynthesis, as well as sphingolipid metabolism. This study provides valuable insights into the mechanisms underlying the formation of the distinctive flavor of chili sauce.

Several red seaweeds have shown to inhibit enteric CH₄ production; however, adaptation of fermentation parameters to their presence is not well understood. The objective of this study was to examine the effect of three red seaweeds (Asparargopsis taxiformis, Mazzaella japonica, Palmaria mollis) on in vitro fermentation, CH₄ production, and adaptation using the rumen simulation technique (RUSITEC). The experiment was conducted as a completely randomized design with four treatments, duplicated in two identical RUSITEC apparatus equipped with eight fermenter vessels each. The four treatments included the control (barley straw and barley silage) and the three red seaweeds added to the control diet at 2% diet DM. The experimental period was divided into four phases including a baseline phase (d 0-7; no seaweed included), adaptation phase (d 8-11; seaweed included in treatment vessels), intermediate phase (d 12-16) and a stable phase (d 17-21). The digestibility of organic matter (P = 0.04) and neutral detergent fibre (P = 0.05) was decreased by A. taxiformis during the adaptation phase, but returned to control levels in the stable phase. A. taxiformis supplementation resulted in a decrease (P < 0.001) in molar proportions of acetate, propionate and total volatile fatty acid (VFA) production, with an increase in molar proportions of butyrate, caproate, and valerate; the other seaweeds had no effect (P > 0.05) on molar proportions or production of individual VFA. A. taxiformis was the only seaweed to suppress CH₄ production (P < 0.001), with the suppressive effect increasing (P < 0.001) across phases. Similarly, A. taxiformis increased (P < 0.001) the production of hydrogen (H₂, %, mL/d) across the adaptation, intermediate and stable phases, with the intermediate and stable phases having greater H₂ production than the adaptation phase. In conclusion, M. japonica and P. mollis did not impact rumen fermentation or inhibit CH₄ production within the RUSITEC. In contrast, we conclude that A. taxiformis is an effective CH₄ inhibitor and its introduction to the ruminal environment requires a period of adaptation; however, the large magnitude of CH₄ suppression by A. taxiformis inhibits VFA synthesis, which may restrict production performance in vivo.

More than 800 million tons of fish are utilizing in a year and 25-30% become waste. The waste amount is beneficial source for extraction of collagen. But procedure of extraction is still to be optimized. The current study was designed to extract collagen from fish through fish waste fermentation under various conditions. For collagen extraction we did lactic acid fermentation in which yogurt and Dough bacteria was added with fish sample and placed it in incubator at 30ºC for one month. In yogurt and dough culture have at least 10 type of lactic acid bacterial species. After every week we check PH of each sample and take soup of that sample. After centrifugation of that sample’s TCA (Trichloroacetic acid) precipitation was done of yogurt and dough sample and kept at -20ºC. then did SDS-PAGE) using 6% resolving and 5% stacking gel of already stored sample. Then HaCaT cells (1 × 10⁴ cells/well) were cultured in 96-well flat-bottom culture plates and treated with appropriate doses of FFCP (fermented fish collagen peptide) for 24 and 48 hours.The SDS-PAGE revealed that the collagen protein of fish had doublet pattern for α1 and α2 chains at corresponding to 145 kDa and 132 kDa respectively. The density for α1 twice as compared to α2. Our result agrees that The fish collagen consists mostly of α-chain as well as little amount of inter and intra molecular cross-linked components of α-chains; b (dimmer) and c (trimer). Different biochemical tests were done for identification of lactic acid bacteria catalase positive, citrate positive, urease negative. Our fermented fish collagen and peptides mixture were test for cellular cytotoxicity and proliferative effect on HaCaT cells. Current result shows that fermented extracted collagen are nontoxic and induce the proliferation of HaCaT cells. Current study is supported by various studies that revealed the medical application of fish extracted collagen as underline.

Tempeh is an Indonesian traditional food, made from white soybean seeds by fermentation with Rhizopus mold. Soybean seeds content high isoflavone glycosides. Isoflavones can act as phytoestrogen, antioxidant and improves memory. Isoflavone glycosides are poorly absorbed in the human body, but the aglycone isoflavones absorbed quickly. Rhizopus mold hydrolize isoflavone glycosides to be aglycone isoflavones during tempeh production. This research was aimed to know the best room temperature and time of fermentation for making soybean tempeh with high content of isoflavones. After rinsing and boiling, the soybean seeds than fermented with Rhizopus oligosporus. Three conditions were applied: (a) ambient temperature (27-32oC) without air circulation, (b) 27±0.5 oC, and (c) 30±0.5 oC both with air circulations. Inner temperature of tempeh was recorded hourly. Total isoflavones were measured with UV spectrophotometer every 6 hours. Based on this study, fermentation at condition a caused the tempeh too hot and rotted quickly. Fermentation at condition b and c produced tempeh with good quality. Tempeh ripening was reached between 31-32 hours with inner temperature 32-33 ^oC. Fermentation for 72 hours at condition b was chosen because its high total isoflavones content (0.089% w/w), but decrease about 20% compare to soybean seeds (0.112% w/w).

We conducted an experiment on lambs to determine the effect of infection with the gastrointestinal nematode (GIN) Haemonchus contortus on growth performance, nutrient composition, microbiota, and ruminal fermentation in vivo and in vitro. Twelve female lambs were equally divided into two groups: uninfected animals (CON) and animals infected with approximately 5000 third-stage ISE larvae derived from the MHCo1 strain of H. contortus (INF). Two lambs per group were killed on days 48, 49, and 50 after infection and ruminal content was collected separately from each lamb. Batch cultures of ruminal fluid from CON and INF were incubated in vitro with 0.25 g meadow hay, a plant mixture and chicory used as substrates. The ruminal populations of protozoa, bacteria, total Archaea, and the archaean orders Methanobacteriales and Methanomicrobiales were significantly higher in INF than CON. In vivo concentrations of n-butyrate, iso-butyrate, and iso-valerate were significantly lower in INF than CON. In vitro values after 24 h of ruminal fermentation varied within the substrate. GIN infection by H. contortus was associated with increased methanogenesis. In conclusion, chicory was a promising substrate for mitigating methane production and may modulate the ruminal microbiome of GIN-infected lambs due to its chemical and phytochemical composition.

Abstract: Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blueberry. In the present study, ITS1-ITS2 region sequencing analysis was performed using Illumina MiSeq high-throughput technology to sequence fermented blueberry wine samples of three Vaccinium ashei varieties, Gardenblue, Powderblue, and Britewell, from the Majiang appellation in Guizhou province to analyze the trends of fungal communities and the diversity of compositional structures in different periods of blueberry wine fermentation. The study's results revealed that 114 genera from 7 phyla were detected in 9 samples from different fermentation periods of blueberry wine. The main fungal phyla were Ascomycota, Basidiomycota, Kickxellomycota, Chytridiomycota, and Olpidiomycota. The main fungal genera were Hanseniaspora, Saccharomyces, unidentified, Aureobasidium, Penicillium, Mortierella, Colletotrichum, etc. Hanseniaspora was dominant in the pre-fermentation stage of blueberry wine, accounting for more than 82%; Saccharomyces was the dominant genera in the middle and late fermentation stages of blueberry wine, with Saccharomyces accounting for more than 72% in the middle of fermentation and 93% in the late fermentation stage. This study screened indigenous flora for the natural fermentation of blueberry wine in the Majiang production area of Guizhou, improved the flavor substances of the blueberry wine, highlighted the characteristics of the production area, and made the blueberry wine have the characteristic flavor of the production area.

Gas-liquid mass transfer is a significant issue in most bioprocesses. More importantly, gas-liquid mass transfer limitation requires further attention during syngas fermentation (SNF). The gas-liquid mass transfer of gaseous substrates (CO, CO2, and H2) into the fermentation broth is a rate-limiting step in SNF that leads to low productivity and poor economic feasibility. Enhancing this process during SNF can result in high efficiency, better production of ethanol, as well as lower energy consumption. While pressure and power input are important factors for improving reactor design, adding magnetic nanoparticles (MNPs) in the liquid phase is critical to achieving an enhanced gas-liquid mass transfer. The present study reviewed recent advances in the application of MNPs for an improved gas-liquid mass transfer during syngas fermentation. A brief overview of SNF and the effects of MNPs on SNF process are outlined. In addition, the hydrodynamic effect at the gas-liquid boundary is also seen as a mechanism in which nanoparticles increase mass transfer, and the mechanism is elucidated in detail.

Aging and obesity make humans more prone to cardiovascular and metabolic syndrome diseases, leading to several serious health conditions, including dyslipidemia, high blood pressure, and sleep disturbance. Hyperlipidemia means elevated blood lipid levels, including cholesterol and triglycerides. This study aimed to explore the hypolipidemic effect of fermented citrus lemon juice using a hyperlipidemic hamster model. Sugar-free lemon juice’s fermentation was optimized, and the characteristics of fresh and fermented lemon juice (FLJ) were evaluated and compared. In addition, tests were conducted to determine the appropriate hamster feed for the functional animal tests. Then, experiments were conducted to evaluate the hypolipidemic effect of the FLJ, which contained polyphenols and superoxide dismutase-like activity, on a hyperlipidemic hamster model. This study’s pre-fermentation efficiency evaluation found that 21–30 days of bacterial DMS32004 and DMS32005 fermentation of fresh lemon juice provided the best fermentation benefits. In addition, the fermentation evaluation showed that a sugar-free fermentation method provided FLJ with the best benefits. Results showed that the absorption and utilization efficiency of FLJ was higher compared with the unfermented lemon juice. After six weeks of feeding, the total cholesterol and triglyceride values in the blood and liver of the FLJ treatment groups were de-creased compared with the high-fat diet (HFD) group. In addition, the blood low-density lipoprotein cholesterol levels were significantly reduced in the FLJ treatment groups compared with the HFD group. In contrast, the blood high-density lipoprotein to low-density lipoprotein cholesterol ratio increased considerably in the FLJ treatment groups, and the total to high-density lipoprotein ratio was significantly lower than in the HFD group. Compared with the HFD group, the total cholesterol content in the FLJ treatment groups’ feces increased significantly. This study demonstrated that the sugar-free fermentation method and fermentation cycle management provided FLJ with the potential to regulate blood lipids. Further research and verification will be carried out to isolate specific substances from the FLJ and identify their mechanisms of action.

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and func-tional composition of different cocoa clones grown in southern Colombia was analyzed. A facto-rial design with repeated measures over time was used to analyze the effect of clone and fermen-tation time on chemical characteristics (bromatology, phenolic compounds and antioxidant ac-tivity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g-1). Moisture, acidity and sucrose in-creased their values between day 4 and day 6 of fermentation (P<0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g-1), flavonoids (3.30 mg g-1) and DPPH reducing capacity (325.55 µmol g-1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at bromatological level, antioxidant activity and phenolic compounds.

The effect of legumes adapted to a temperate climate on gas production kinetics, enteric methane, and rumen fermentation in vitro was evaluated. The species studied were Acacia dealbatha, Acacia melanoxylon, Albizzia lopantha, Lupinus pubescens, Inga insignes, Senna multiglandulosa and Tecoma stans. The effective degradation of the dry matter was estimated, the in vitro gas production was measured up to 120 hours of incubation, and the production of enteric methane, VFAs, and ammonia were measured at 24 hours. Dry matter, organic matter, ash, crude protein, neutral detergent fiber, acid detergent fiber, and acid detergent lignin were evaluated. The content of total phenols and condensed tannins was quantified. To determine digestibility, the samples were incubated for up to 120 hours. I. insignes presented a higher dry matter content and a high crude protein content. L. pubescens presented low dry matter digestibility. The neutral detergent fiber content was higher in I. insignes and with a higher value in dry matter digestibility and lower content of total phenols and condensed tannins. While S. multiglandulosa showed low detergent acid fiber content. The acid detergent lignin value was higher in I. insignes and lower in L. pubescens. In vitro gas and enteric methane production was higher in L. pubescens. propionic acid and ammonia they were higher in S. multiglandulosa. It is concluded that the amount of secondary compounds affects methane production, compromises digestibility and rumen kinetics of the legumes studied.

Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic Sii-25124 and non-amylolytic W. confusa 17, isolated from pozol, were studied on their interactions and fermentation parameters. These were compared with L. plantarum A6, an amylolytic strain isolated from cassava. Microbial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. The population dynamics were followed by qPCR. L. plantarum A6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol LAB in pure cultures. Mixed culture of each pozol LAB with L. plantarum A6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. The interaction between Sii-25124 and W. confusa 17 increased the global maximum specific growth rate (µ), the lactic acid yield from starch (Ylac/s), lactic acid yield from biomass (Ylac/x), and specific rate of lactic acid production (qlac) by 15, 30, 30, and 40%, respectively compared with the pure culture of Sii-25124. Interactions between the two strains are essential for this fermentation.

Fungi are ubiquitous and metabolically versatile. Their dispersion has important scientific, environmental, health, and economic implications. They can be dispersed through the air by the aerosolization of near surfaces or transported from distant sources. Here, we tested the contribution of local (scale of meters) versus regional (kilometers) sources by analyzing airborne fungal community by ITS sequencing around a copper mine in the North of Chile. The mine was the regional source, whereas soil and vegetal detritus were the local sources at each point. The airborne community was highly homogeneous in ca. 2,000 km2, impeding the detection of regional or local contributions. Ascomycota was the dominant phylum in the three communities. Soil and vegetal detritus communities had lower alpha-diversity, but some taxa had abundance patterns related to the distance to the mine and altitude. On the contrary, the air was compositionally even and unrelated to environmental or spatial factors, except for altitude. The presence of plant pathogens in the air suggests that other distant sources contribute to this region's airborne fungal community and reinforces the complexity of tracking the sources of air microbial communities in a real world where several natural and human activities coexist.

This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation emerges as a key process to enhance the organoleptic properties and nutritional content of plant-based analogs. This study explores the effect of fermentation when applied to legume matrices, focusing on the resulting texture, flavor, and nutritional value. A selection of Bacillus subtilis, lactic acid bacteria (LAB) strains, and combinations thereof, showed potential for improving the aforementioned organoleptic and nutritional characteristics of fermented plant bases. In four different legume-derived matrices, fermentation improved texture, degraded undesirable plant carbohydrates, and removed off-flavor compounds, while producing desirable dairy-associated compounds. The degradation of the undesirable beany off-flavor-causing compound hexanal appears to be a universal phenomenon, as every tested strain as well as their combinations exhibited the capability to decrease the hexanal content albeit with varying efficiency. Some LAB strains were found to be capable of producing carotenoids and might hence have the potential for tailoring fermented plant-based matrices for specific applications, such as yellow cheese or red meat analogs.

Concern for global health security and the environment due to the emergence of antibiotic-resistant bacteria and antibiotic residues in meat and other livestock products has led many countries to restrict the use of antibiotics in animal feed. This experiment was performed to assess the impact of dietary supplementation with a probiotic (Bacillus subtilis) and a postbiotic (Saccharomyces cerevisiae fermentation product) on growth performance, carcass traits, blood haemato-biochemical profile, gut microbiome, gut morphology, and immune response in broilers as an alternative to antimicrobials in poultry production system to minimize the effect on global health security. A total of 324-day-old Ven Cobb 400 broiler chicks were randomly divided into three dietary groups, each containing 12 replicated pens (n = 12), .and each replicate contained nine broiler chickens. The dietary groups consisted of 1) a basal diet without any growth promoting (T1), 2) the basal diet augmented with Bacillus subtilis at 200 g/MT feed (T2), and 3) the basal diet supplemented with Saccharomyces cerevisiae fermentation product at 1.25 kg/MT feed (T3). To calculate body weight gain, all birds and residual feed were weighed on a replicated basis over days 0, 7, 14, 21, 28, 35, and 42; mortality was recorded daily. Each replicate's mortality percentage was calculated and used to adjust BW, ADFI, and FCR calculations at the trial's end. At the end of the trial (42 d), two chickens from each replicate (24 chickens per group) were slaughtered for carcass traits, gut microbiome, and morphology measurements. Blood samples were collected for the haemato-biochemical profile on 35d and antibody titer on 28d and 35d.Feeding with SCFP (T3 group) significantly improved average daily feed intake (ADFI) and average daily gain (ADG) of chickens compared to the T1 (control) and T2 (probiotic) groups from 1 to 14 days of age. FCR was significantly improved (P<0.05) in SCFP-fed birds (T3) relative to the control (T1)over the entire experimental period (1-42 days). Carcass traits and blood haemato-biochemical parameters remained unaffected (P>0.05) by any diets. However, cholesterol levels and concentrations of corticosterone were significantly lower (P<0.05) in SCFP-fed birds (T3) compared to those of the probiotic (T2) and control (T1) groups. Total E. coli, Enterohaemorrhagic E. coli, ESBL-producing Enterobacteriaceae, and Salmonella counts were significantly higher in the T1group compared to T3 and T2 groups (P<0.05) and Salmonella counts were lower in T3 when compared to T2 (P<0.05). However, there was no significant difference in Lactobacillus count among treatment groups. PCR based characterization of ESBL- producing Enterobacteriaceae revealed maximum presence of blaCTX-M-Type (6/15, 40%), followed by blaSHV-Type (5/15, 33.3%) and blaTEM-Type (4/15, 26.6%). No variation in the occurrence pattern of ESBL/beta-lactamase associated genes in the studied ESBL- producing Enterobacteriaceae isolates was observed between the treatment groups. A significant increase in villi height and villi height to crypt depth ratio (VH: CD) (P<0.05) was observed in both T3 and T2 groups. Contrarily, villi widths did not vary across the dietary groups (P>0.05). The control group (T1) displayed a notable deeper in crypts when compared to the T3 and T2 groups (P<0.05). On day 28, the SCFP-fed birds (T3) and those fed the probiotics (T2) exhibited a significant increase (P<0.05) in antibody titers against Newcastle disease virus and Infectious bursal disease virus. Increase in antibody titre against IBDV in birds with the addition of SCFP in the diet was detected for the first time. However, there were no significant differences observed on day 35. The phagocytic activity of neutrophils and lymphocytes in broiler chickens did not show any noticeable variations among the different groups at day 35(P>0.05).It can be concluded that Saccharomyces cerevisiae fermentation product and Bacillus subtilis probiotic could be viable alternatives to antimicrobials in poultry production considering beneficial impacts in broilers fed antibiotic-free diet.

Background: The dairy industry heavily relies on fermentation processes driven in high proportion by Lactococcus lactis. The fermentation process can be perturbed or even stopped by bacteriophage activity leading to complete loss of fermentation batch or decreased quality product. Monitoring of the phage diversity and dynamics in the process allows to implement protective measures (e.g. starter rotation) in order to maintain unperturbed production.; Methods: Universal primers were used to amplify sequences of the 936, c2, and P335 Lactococcus phage types. The amplicons were sequences with Sanger method and obtained degenerate sequences were analyzed using simple bioinformatic pipeline in R environment.; Results: The most prevalent phage type is 936, followed by P335, whereas c2 type is less frequent.; Conclusions: Curd cheeses prepared on non-pasteurized milk based on native milk microbiota had higher diversity of phages distinct of these found in dairy plants. Sanger sequencing of heterogenous amplicons generated on metagenome DNA can be used to asses low-complexity microbiota diversity.

The aim of this study was to investigate the effect of condensed tannin (CTs) with differing molecular weight on their capacity to modify the fatty acid profile in milk. Twenty multiparous crossbred lactating dairy goats were assigned in a randomized complete block design (RCBD), and were subjected to receive the dietary treatments as followings; T1: control (with no CTs supplementation), T2: supplemented with mangosteen peel in a concentrate as a source of low molecular weight CTs at level of 3.0 %DM of CTs equivalent, T3: supplemented with the same diet with T2 but added with polyethylene glycol (PEG, as tannin inactivator) as the control of T2, and T4: supplemented with quebracho CT extract (UNITAN ATO, Buenos Aires, Argentina; 75-77 % tannins) in a concentrate as a source of high molecular weight CTs at level of 3.0 %DM of CTs equivalent, and T5) supplemented with the same diet with T4 but added with PEG as the control of T4. No significant change was detected for feed intake and nutrient digestibility indicate that CTs at level of 3.0 %DM of diet did not showed the detrimental effect to feed intake and nutrient digestibility, however, ruminal fermentation parameters and milk yield and milk compositions did not affected by different source of CT inclusion.

Solid-state fermentation (SSF) is the bioprocess where microorganisms are cultivated in the absence of free water under control conditions. Lactic acid can be produced by fermenting grape stalks with Rhizopus oryzae in SSF. During the microorganism growth, the temperature and water content of the solid bed fluctuate, leading to areas of either dry or excessive moisture in the solid substrate. Therefore, it's crucial to control the supply of water to the matrix. In this work, we obtain lactic acid through SSF of grape stalks using Rhizopus oryzae NCIM 1299. The SSF was conducted at a fixed temperature of 35 °C, with three constant relative humidity levels: 50, 65, and 80 %RH. Mathematical models, including the Logistic and First Order Plus Dead Time models for fungal biomass growth and the Luedeking and Piret with Delay Time model for lactic acid production, were adjusted to kinetic curves. Growth kinetic parameters (Xmax, μmax, Tp, T0, Yp/x and td) were determined for all conditions. These kinetic parameters were then correlated with relative humidity using a second-degree polynomial relationship. We observed a decrease in Xmax with increasing %RH, while the value of Yp/x increased at higher %RH. Finally, the optimal variable relative humidity profile was obtained by applying the Dynamic Optimization Technique, resulting in a 15.30% increase in lactic acid production.

Cascalote pods are an important source of phenolic compounds, mainly recovered using solvent extraction methods. As a sustainable alternative, this study aimed to evaluate solid-state fermentation (SSF) to enhance the extractability of total phenolic compounds (TPC) with antioxidant activity (AA) from cascalote pods. Aspergillus niger GH1 was selected based on the amount of TPC released and AA measured (ABTS, DPPH, FRAP) in a shorter time. Moreover, moisture, temperature, inoculum size, and mineral composition were evaluated. The largest amount of TPC released was 124.17 mg/gdm (g of dry material) after 12 h of culture, strongly and highly significantly correlated with the AA. Moisture and KH2PO4 concentration were the main influencing factors on TPC release. Treatment 6 [1x 107 spores/gdm, 30 °C, 60% moisture, mineral composition (g/L): KH2PO4, 1.52; NaNO3, 7.65; and MgSO4, 1.52] was selected due to the highest values of both TPC and AA. SSF-assisted extraction allowed increase 118 % and 93 % in TPC and AA values, respectively. Corilagin, lagerstannin, geraniin, and ellagic acid were the main phenolic compounds identified by RP-HPLC-ESI-MS in cascalote extracts. The results obtained demonstrate the feasibility of SSF-assisted extraction as a biotechnological alternative for the recovery of important bioactive molecules from this underutilized material.

Torulaspora delbrueckii showed renewed interest in recent years in the fermentation of wine, for its biotechnological potential linked to the ability to enhance flavor and aroma and it probably is the non-Saccharomyces yeast currently widely used in winemaking. On the base of this, sequential fermentations with a selected native strain of T. delbrueckii (DiSVA 130) and low sulfite native strain of Saccharomyces cerevisiae (DiSVA 709) were carried out to establish their contribution in biocontrol and aroma profile. A first set trials, carried out in winery, were set up to establish the effect of the sulfur dioxide addition on pure and T. debrueckii/S. cerevisiae sequential fermentations. A second set of sequential fermentations without SO₂ addition were conducted in the same conditions, to evaluate the biocontrol and aromatic effectiveness of the T. delbrueckii native strain and a commercial one. The effective biocontrol action of native T. delbrueckii inoculated in sequential fermentation was shown, indeed without SO₂ addition the presence of native T. delbrueckii revealed an effective fungistatic action in the first two days of fermentation. Moreover, the native T. delbrueckii strain seems to have fermentative performances comparable to those of T. delbrueckii commercial strain showing a more evident biocontrol action (wild yeasts reduced by c.a. 1 Log at 2^nd day) and its presence did not negatively affect S. cerevisiae fermentation activity. Finally, the combination of both native and commercial T. delbrueckii/S. cerevisiae trials led distinctive aromatic profile of wines with a significant enhancement of isoamyl acetate, phenyl ethyl acetate, supported by positive appreciations, from the tasters, for ripe and tropical fruits, citrus and balance. The whole results indicate that the proposed strain could be a potential biocontrol tool toward wild yeasts in the first phase of fermentation also contributing to improve and differentiate the final aroma wine.

Abstract: Pomegranate peels are important source of polyphenols with remarkable interest in food, pharmaceutical and cosmetic industry. An improved extraction of total polyphenolic com-pounds (TPC) from pomegranate peels by Solid-State Fermentation (SSF) was achieved. A Box Hunter & Hunter (BHH) followed by Central Composite Design (CCD) were performed to assess the effect of the process variables on TPC release. The statistic designs indicate that the best TPC extraction (234.85 mg GAE/gdm) by means of SSF occurs, at 42°C, 50 % moisture, pH 5.0, mineral solution (g/L): NaNO3 (3.83), KH2PO4 (1.52), MgSO4 (4.66) and KCl (1.52) at 36 h. At the best fer-mentation conditions, TPC (248.78±1.24 mgGAE/gdm) increased 5.96-fold than values previously reported and antioxidant activity [AA] increased 5.81-fold than the value obtained before the SSF optimization. High-valued citric acid, α and β punicalin, α and β punicalagin, punigluconin, gal-loyl-HHDP hexoside and ellagic acid molecules were identified. The increased extraction of TPC by SSF provides a suitable alternative for pomegranate peels valorization through the re-covery of molecules with high added value with potential use in food, pharmacy and cosmetic industries; a diversification in the use of food agroindustry by-products is obtained as approach to the circular economy model through biotechnological processes.

Solid state fermentation (SSF) is considered more sustainable than traditional fermentation because it uses low amounts of water and transforms agro-industrial residues into value added products. Enzymes, biofuels, nanoparticles and bioactive compounds can be obtained from SSF. The key factor in SSF processes is the choice of microorganisms and their substrates. Many fungal species can be used and are mainly used due their lower requirements of water, O2 and light. Residues rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi because they have the enzymes that break fiber hard structure (lignases, celullases or hemicelullases). During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during fermentation are polysaccharides that also have important health promoting properties. Fungal biofermentation has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

The conversion of C1 gas feedstock, such as carbon monoxide (CO), into useful platform chemicals has attracted considerable interest in industrial biotechnology. One conversion method is electrode-based electron transfer to microorganisms using bioelectrochemical systems (BESs). In this BES system, acetate is the predominant component of various volatile fatty acids (VFAs). To appropriately separate and concentrate the produced acetate, a BES type electrodialysis cell with an anion exchange membrane was constructed and evaluated under various operational conditions, such as the applied external current. The higher acetate flux of 23.9 mmol/m2∙hr was observed under -15 mA current in an electrodialysis-based bioelectrochemical system. In addition, the initial acetate concentration affects the separation efficiency and transportation rate. The maximum flux appeared at 48.6 mmol/m2∙hr when the acetate concentration was 100mM, whereas the effect of the initial pH of the anolyte was negligible. The acetate flux was 14.9 mmol/m2∙hr when actual fermentation broth from BES based CO fermentation, was used as a catholyte. A comparison of the synthetic medium with the actual fermentation medium suggests that unknown substances and metabolites in the actual medium interfere with electrodialysis in the BES. These results provide information on the separation and optimal concentration for VFAs produced by C1 gas fermentation through electrodialysis, and a combination of a BES and electrodialysis.

Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein based condiment using various temperature differences and ambient temperature. The rate of fermentation was monitored using three (3) different methods namely: weight loss, pH and Carbon dioxide release. Samples were inoculated using Bacillus subtilis and Saccharomyces cerevisiae as starter culture. During fermentation, several changes occur in the seeds of the African Locust bean. The difference in the weight loss (initial and final weight of the fermenting samples) were used to monitor the rate of fermentation of the African Locust bean (parkia biglobosa) seeds to vegetable protein called ‘Iru’. Fermentation of this seed to ‘Iru’ is an alkaline fermentation, which was confirmed by this work. As means of monitoring the rate of fermentation, the evolution of CO₂ was also monitored.

Monensin and essential oils have antimicrobial properties that may impact silage fermentation. The present study investigates the effects of monensin and essential oils as additives in the ensiling of total mixed ration (TMR). In the first assay, TMR was tested with sheep in growth (65% dry matter - DM) using the following treatments: control (no additive), MON35 (35 mg monensin/kg DM), MON45 (45 mg monensin/kg DM), ELO300 (300 mg essential oil/kg DM), and ELO600 (600 mg essential oil/kg DM). In the second assay, the same treatments were used in TMR for lactating cows under two moisture conditions (30% and 40% DM). The parameters assessed included fermentative losses, short-chain fatty acid profile, aerobic stability, chemical-bromatological composition, and in vitro DM digestibility of the silages. In the first assay, the treatments with ELO had the lowest pH values and the highest lactic acid concentrations, with treatment ELO600 leading to the highest aerobic stability (297.88 h). Only the starch contents of the ELO treatments were lower than the others. In the second assay, the silages with the highest moisture contents and ELO600 exhibited the lowest values of DM recovery, lactic acid, and pH. The highest lactic acid:acetic acid ratios were observed in the silages with the most moisture added with MON35 and MON45. The use of MON and ELO increased aerobic stability, with the highest values observed for ELO600 and MON35. The treatments with MON and ELO resulted in silages with the lowest fiber contents and highest ether extract and starch contents when compared with control. Thus, MON and essential oils improve fermentative quality but ELO should be used in lower doses in humid silages to avoid negative fermentation impacts.

The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. We used hierarchical clustering heatmapping with principal component analysis for metabolic profiling and found that the low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, we found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, our results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation.

This study investigates the transition from surface to underground mining at the Sepon Gold mine. The stability of surface slopes is assessed prior to commencing underground operations. Stope mining is adopted based on ore body characteristics and geological features. Finite element numerical analysis, employing the Generalized Hoek-Brown criterion, evaluates slope stability for surface slopes and opening stopes. The pit design comprises a 70° slope angle, 20 m height, and 10-15 m safety berm, meeting stability requirements with a factor of safety of 2.46. Underground mining design includes a 62° ore body dip, 50 m thick crown pillar to prevent surface subsidence, and 5 m wide, 5 m high stopes. Sill pillars are left for support after each level excavation. Rock bolts are employed in specific stope areas where is necessary, with continuous monitoring for surface deformation. The study analyzes the influence of stope sizes on pit wall and pit bottom stability, identifying slope failures near the hanging wall close to the pit bottom during underground mining. A slight increase in the displacement zone is observed on the upper crest of the top footwall. Overall, the findings demonstrate successful stability in the transition from surface to underground mining at Sepon Gold mine.

Childhood malnutrition is one of the most persistent public health problems throughout developing countries including Nigeria. This study focused on the evaluation of complementary food produced by solid-state fermentation of Fonio and Soybean using Rhizopus oligosporus (2710) and Orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum, (B-41621). Solid state fermentation (SSF) was carried out by inoculating Fonio and Soybean with spore suspension (1×10⁶spores/ml) of Rhizopus oligosporus (2710) and OFSP with spore suspension (1×10⁶spores/ml) of Lactobacillus planterum (B-41621). The samples were blended in the following ratios: Fonio and Soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO), and compared with a commercial infant formula which served as the control (CTRL). Quality characteristics of the samples were evaluated. Results showed that moisture, crude protein, fibre, ash content, beta carotene and titratable acidity increased significantly (p<0.05) as fermentation progressed. The iron content ranged from 6.57–8.41mg/100g while the beta carotene content ranged from 15.80 –17.35mg/100g. Viscosity ranged from 8200 –15400cP, while that of swelling capacity ranged from 2.25-3.41(g/g). In sensory scores, there were no significant (p>0.05) difference between the average mean scores of the samples. SSF improved the nutritional content and flavour of the developed complementary food which is needed for infant growth and development.

The increased consumption of high fat-containing foods has been linked to the prevalence of obesity and abnormal metabolic syndromes. Rhizopus oligosporus, a fungus in the family Mucoraceae, is widely used as a starter for homemade tempeh. Although R. oligosporus can prevent the growth of other microorganisms, it grows well with lactic acid bacteria (LAB). Lactobacillus plantarum can produce β-glucosidase, which catalyzes the hydrolysis of glucoside isoflavones into aglycones (with greater bioavailability). Therefore, the development of a soybean-based functional food by the co-inoculation of R. oligosporus and L. plantarum is a promising approach to increase the bioactivity of tempeh. In this study, the ameliorative effect of L. plantarum in soy tempeh on abnormal carbohydrate metabolism in high-fat diet (HFD)-induced hyperglycemic rats was evaluated. The co-incubation of L. plantarum with R. oligosporus during soy tempeh fermentation reduced the homeostatic model assessment of insulin resistance, HbA1c, serum glucose, total cholesterol, triglyceride, free fatty acid, insulin, and low-density lipoprotein contents and significantly increased the high-density lipoprotein content in HFD rats. It also increased the LAB counts as well as the bile acid, cholesterol, triglyceride, and short-chain fatty acid contents in the feces of HFD rats. Our results suggested that the modulation of serum glucose and lipid levels by LAB occurs via alterations in the internal microbiota, leading to the inhibition of cholesterol synthesis and promotion of lipolysis. Tempeh, produced with both L. plantarum and R. oligosporus, may be a beneficial dietary supplement for individuals with abnormal carbohydrate metabolism.

To study the fermentation process of biocatalyzing decanoic acid to synthesize trans-2-decenoic acid, this study was based on the engineering E.coli constructed in the laboratory in the early stage and studied the effect of seed liquid culture time, culture temperature, inoculum amount, induction temperature, dissolution effects of substrate solvent, metal ions, and substrate loading on the yield of trans-2-decenoic acid. Based on single-factor experimental optimization, the Box–Behnken design was used to conduct response surface testing using the substrate feeding concentration, inducer concentration, and MnCl2 concentration as response variables and trans-2-decenoic acid production as the response value. The optimal fermentation process was determined through experiments: seed culture time 20 h, culture temperature 37°C, inoculation amount 1%, induction temperature 30°C, substrate flow amount 0.15 g/L, inducer concentration 5.60 g/L, MnCl2 concentration was 0.10 mM. Under these conditions, the average production of trans-2-decenoic acid was 1.982 ± 0.110 g/L. Compared with the basic LB medium, the production of trans-2-decenoic acid increased by 1.042 g/L; compared with the previous period, the yield of trans-2-decenoic acid studied increased by 1.501 ± 0.110 g/L, which provides a reliable basis for further research on the fermentation process of biocatalytic decanoic acid synthesis of trans-2-decenoic acid.

Sweet pepper is an important vegetable in the world. Bacterial leaf spot caused by the pathogen Xanthomonas perforans, is a limiting factor that significantly reduces the quality and yield of sweet pepper To control this disease, the use of chemical fungicides is currently the main disease control method. Thus, we want to develop an alternative method by using antagonistic microorganisms. Under this demand, Bacillus amyloliquefaciens PMB04 has strong antagonistic effects against pathogens and can inhibit the occurrence of diseases. B. amyloliquefaciens PMB04 has the potential for the development of a disease control product. Primarily, PMB04 revealed to contain a strong inhibitory effect against all isolated X. perforans strains. In the inoculation assay, the severity of bacterial spot disease on sweet peppers was reduced by PMB04 bacterial suspensions. To increase the convenience of field application for future prospects, the development of PMB04 fermentation liquid was carried out with different ratios of brown sugar and yeast extract in a 30-liter fermentation tank subsequently. Results exhibited that the fermentation liquid of 3-1 formula obtained the highest bacterial population in a 30-liter fermentation tank. The fermentation liquid of 0.5-0.5 formula was the most stable formula under two different conditions in terms of consistent bacterial population and sporulation. In addition, the 200-fold dilution of 3-1 and 0.5-0.5 fermentation liquids revealed best control efficacy on bacterial leaf spot of sweet pepper. Additionally, the results of the 0.5-0.5 fermentation liquid (PMB4FL) with different dilution concentrations also showed that the 200- and 500-fold dilutions had the best control efficacy. To understand the effect of commonly used copper-containing fungicides on sweet peppers on the application of microbial agent PMB4FL, the effects of copper hydroxide and tribasic copper sulfate on the growth of X. perforans strains and B. amyloliquefaciens PMB04 were assayed. The results exhibited that the above two fungicides did not have any inhibitory effect on the growth of PMB04, but had a strong inhibitory effect on the X. perforans strain. In the follow-up control experiment, the treatment of copper hydroxide had no synergistic effect with PMB4FL to control bacterial leaf spot. We concluded that the use of PMB4FL fermentation liquid alone on the leaves can effectively control the occurrence of bacterial leaf spot in sweet pepper crops.

This study focused on evaluating the potential of natural fermentation of pea flour (F) to improve the release of antioxidant compounds. Two fermentation conditions of F were performed: 1: 36.4% w/w, 24 h, 30°C (FF1); 2: 14.3% w/w, 24 h, 37°C (FF2); pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. An increment of the proteolysis degree (TNBS method) (greater for FF2), polypeptides aggregation and decrease of solubility, increase of &lt; 2 kDa peptides, and increase in the ORAC potency of PBS-soluble fractions after fermentation was demonstrated. After simulated gastrointestinal digestion (SGID, COST-INFOGEST), FF1D and FF2D showed greater proteolysis degrees (63 and 53%) than F1D and F2D (45%), with differences in the molecular composition of the different digests. ORAC and HORAC potencies increased in all cases. FF2D presented the greater ORAC value, with higher activities for &gt; 4 kDa, some in the range 2 to 0.3 kDa. and &lt; 0.10 kDa fractions. Fermentation also increased the 60 % ethanol extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared but some phenolic acids increased respect to F. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.

The influence of polysialic acid (PSA) and sialic acid (SA) on the gut microbial community composition and metabolites in healthy human was investigated using a bionic gastrointestinal reactor. The results indicated that PSA and SA significantly changed the gut microbiota and metabolites in different degrees. PSA can increase the relative abundances of Faecalibacterium and Allisonella, whereas SA can increase those of Bifidobacterium and Megamonas. Both can significantly increase the content of short-chain fatty acids. The results of metabolome analysis showed that PSA can upregulate ergosterol peroxide and gallic acid and downregulate the harmful metabolite N-acetylputrescine. SA can upregulate 4-pyridoxic acid and lipoic acid. PSA and SA affect gut microbiota and metabolites in different ways and have positive effects on human health. These results will provide reference for the further development of PSA- and SA-related functional foods and health products.

Fermented bamboo shoots are a distinctive ingredient in Southern cuisine. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and 16S rRNA high-throughput sequencing technology (HTS) were employed to investigate the relationship among physicochemical properties, characteristic volatile compounds, and core microbial communities. The results show that the chewiness, fracturability, hardness, and pH decreased, while total acidity increased during 60d-fermentation. The contents of reducing sugar and nitrite reached the peak on the 14th day of fermentation and then decreased. A total of 80 volatile compounds were detected during sour bamboo shoot fermentation, with 2,4-Di-tert-butylphenol having the highest concentration. Among them, 12 volatile compounds (VIP ≥ 1) were identified as characteristic aroma substances of sour bamboo shoots. The dominant bacterial phyla in sour bamboo shoots were Firmicutes and Proteobacteria, while Bacillus and Acinetobacter were the dominant genus. Correlation analysis showed that Firmicutes positive correlation with 3,6-Nonadien-1-ol, (E,Z)-, Oxalic acid, isobutyl hexyl ester ,(-)-O-Acetylmalic anhydride, TA Bacillus was negative correlation with Silanediol, dimethyl-, and Oxime-, methoxy-phenyl-. This study provides a theoretical basis for screening flavor-enhancing microorganisms as fermentation agents in sour bamboo shoots, which can contribute to the improvement of their quality.

The volatile fatty acids (VFAs) productions, as well as particulate organics decomposition, soluble chemical oxygen demand (SCOD) yield, and the VFAs production pathways, of mesophilic and thermophilic anaerobic fermentation were investigated. Batch experiments showed that the decomposition rate of volatile suspended solids (VSS), particulate carbohydrate (P-C) and particulate protein (P-P) followed the first-order kinetic model at different temperature. However, the intermediates， accumulated in the process of protein or carbohydrate digestion had a more significant inhibitory effect on the production of VFAs during the mesophilic anaerobic acidification process. Thermophilic fermentation led to more accumulation of VFAs compared to mesophilic fermentation. Then 13C stable isotope labeling experiment demonstrated that, acetic (HAc), propionic (HPr) and butyric (HBu) could be produced from carbohydrate and protein digestion, but valeric (HVa) was only generated from the degradation of protein. Finally, the possible pathway of HVa synthesis was proposed.

The art work of this present paper is to show properly conditions and aspects to reach stability in the process control, as also to avoid instability, by using digital PID controllers, with the intention of help the industrial community. The discussed control strategy used to reach stability is to manipulate variables that are directly proportional to their controlled variables. To validate and to put the exposed principles into practice, it was done two simulations of a continuous fermentation tank process start-up with the yeast strain S. Cerevisiae NRRL-Y-132, in which the substrate feed stream contains different types of sugar derived from cane bagasse hydrolysate. These tests were carried out through the resolution of conservation laws, more specifically mass and energy balances, in which the fluid temperature and level inside the tank were the controlled variables. The results showed the facility in stabilize the system by following the exposed proceedings.

In Southeast Asia, the Malayan Pit Viper (Calloselasma rhodostoma) is a venomous snake species of medical importance and bioprospecting potential. To unveil the diversity of its toxin genes, this study assembled and analyzed the de novo venom gland transcriptome of C. rhodostoma from Malaysia. The expression of toxin genes dominates the gland transcriptome by 53.78% of total transcript abundance (based on overall FPKM), in which 92 non-redundant transcripts belonging to 16 toxin families were identified. Snake venom metalloproteinase (SVMP, PI&gt;PII&gt;PIII) is the most dominant family (37.84% of all toxin FPKM), followed by phospholipase A2 (29.02%), bradykinin/angiotensinogen-converting enzyme inhibitor-C-type natriuretic peptide (16.30%), C-type lectin (CTL, 10.01%), snake venom serine protease (SVSP, 2.81%), L-amino acid oxidase (2.25%) and others (1.78%). The expressions of SVMP, CTL and SVSP correlate with hemorrhagic, anti-platelet and coagulopathic effects in envenoming. The SVMP metalloproteinase domains encode hemorrhagins (kistomin and rhodostoxin), while disintegrin (rhodostomin from P-II) is platelet-inhibitory. CTL gene homologues uncovered include rhodocytin (platelet aggregators) and rhodocetin (platelet inhibitor), which contribute to thrombocytopenia and platelet dysfunction. The major SVSP is a thrombin-like enzyme (ancrod homolog) responsible for defibrination in consumptive coagulopathy. The findings provide insight into the venom complexity of C. rhodostoma and the pathophysiology of envenoming.

The aim of this experiment was to investigate the effects of moisture content, additives and their interactions on the fermentation quality, aerobic stability and in vitro digestibility of mixed silage of amaranth and corn meal. Amaranths and corn meal were mixed in mass ratios of 69:31, 76:24 and 84:16, and the silage water content was adjusted to 60% (W1), 65% (W2) and 70% (W3), respectively. Silage treatments included no additives (U), the addition of Lactobacillus plantarum (L), the addition of cellulase (E), and the addition of Lactobacillus plantarum + cellulase (M) mixed reagents. The results showed that pH and ammonia nitrogen (NH3-N/TN) levels were significantly lower (p < 0.05) in W1 compared to W2 and W3. At the same time, dry matter (DM), organic matter (OM), in vitro dry matter digestibility (ivDMD), in vitro dry matter digestibility (ivDMD), in vitro organic matter digestibility (ivOMD), and in vitro crude protein digestibility (ivCPD) were significantly increased (p < 0.05). Meanwhile, the aerobic stability of mixed silage of seed amaranth and corn meal decreased with increasing water content. The aerobic stability of the L, E, and M treatment groups was improved by 15, 105, and 111 hours, respectively, compared to the control group at W1. pH and NH3-N/TN levels were lower in the addition of E (E and M) than in the absence of E (U and L) (3.73, 20.1 g kg−1DM vs. 3.64, 22.9 g kg−1 DM, p < 0.05).NDF and ADF were significantly lower with the addition of E than without the addition of E (598 g kg−1 DM, 145 g kg−1 DM vs. 632 g kg−1 DM, 160 g kg−1 DM, p < 0.05). However, CP, ivDMD, ivOMD, and ivCPD were significantly higher (p < 0.05). AA and NH3-N/TN were significantly reduced (p < 0.05) with the addition of L (L and M) compared to without the addition of (U and E). In conclusion, the best fermentation quality, in vitro digestibility and aerobic stability of amaranth and cornmeal mixed silage treated with Lactobacillus plantarum + cellulase (M) were achieved at 60% water content.

Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inexpensive solid-state fermentation (SSF) pre-treatment using three mould isolates. Medium substitution by directly using untreated rice bran or cereal dust did not significantly increase the yield of bacterial cellulose produced by a novel Novacetimonas sp. isolate (NCBI accession number PP421219) compared to the standard Hestrin-Schramm (HS) medium. In contrast, rice bran fermented with Rhizopus oligosporus yielded the highest bacterial cellulose (1.55 ± 0.6 g/L dry weight) compared to the untreated control (0.45 ± 0.1 g/L dry weight), demonstrating up to 22 % increase in yield. Using the SSF process, the media production costs were reduced by up to 90% compared to standard HS medium. Physicochemical characterisation using SEM, EDS, FTIR, XPS, XRD, and TGA were performed to gain insights into the internal structure, morphology, and chemical bonding of different produced BC, which revealed comparable biopolymer properties between BC produced in standard and waste-based media. Hence, our findings demonstrate the effectiveness of fungal SSF for transforming abundant cereal waste into BC, providing a circular economy solution to reduce waste and convert them into by-products to enhance the sustainability of the cereal industry.

Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the ex-tractability of bioactive compounds, in this work GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase, manganese peroxi-dase) and hydrolytic (xylanase, cellulase, β-glucosidase and invertase) enzymes was measured, with the activity of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the com-plex enzyme system was reflected in the changes in the chemical composition of GP with in-creasing ash, crude protein and free fat content: 28%, 10% and 17% in the laboratory jars and 29%, 11% and 7% in the bioreactor, respectively. In addition, the biological treatment had a positive effect on the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential application in the food industry and other sectors.