scholarly journals Rational Proteomic Analysis of a New Domesticated Klebsiella pneumoniae x546 Producing 1,3-Propanediol

2021 ◽  
Vol 12 ◽  
Author(s):  
Xin Wang ◽  
Lin Zhang ◽  
Hong Chen ◽  
Pan Wang ◽  
Ying Yin ◽  
...  
Keyword(s):  
Klebsiella Pneumoniae ◽  
Ph Value ◽  
Raw Material ◽  
Control Group ◽  
Original Strain ◽  
Fermentation Time ◽  
Production Improvement ◽  
Homoserine Kinase ◽  
New Type ◽  
First Time

In order to improve the capability of Klebsiella pneumoniae to produce an important chemical raw material, 1,3-propanediol (1,3-PDO), a new type of K. pneumoniae x546 was obtained by glycerol acclimation and subsequently was used to produce 1,3-PDO. Under the control of pH value using Na+ pH neutralizer, the 1,3-PDO yield of K. pneumoniae x546 in a 7.5-L fermenter was 69.35 g/L, which was 1.5-fold higher than the original strain (45.91 g/L). After the addition of betaine, the yield of 1,3-PDO reached up to 74.44 g/L at 24 h, which was 40% shorter than the original fermentation time of 40 h. To study the potential mechanism of the production improvement of 1,3-PDO, the Tandem Mass Tags (TMT) technology was applied to investigate the production of 1,3-PDO in K. pneumoniae. Compared with the control group, 170 up-regulated proteins and 291 down-regulated proteins were identified. Through Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway analysis, it was found that some proteins [such as homoserine kinase (ThrB), phosphoribosylglycinamide formyltransferase (PurT), phosphoribosylaminoimidazolesuccinocarboxamide synthase (PurC), etc.] were involved in the fermentation process, whereas some other proteins (such as ProX, ProW, ProV, etc.) played a significant role after the addition of betaine. Moreover, combined with the metabolic network of K. pneumoniae during 1,3-PDO, the proteins in the biosynthesis of 1,3-PDO [such as DhaD, DhaK, lactate dehydrogenase (LDH), BudC, etc.] were analyzed. The process of 1,3-PDO production in K. pneumoniae was explained from the perspective of proteome for the first time, which provided a theoretical basis for genetic engineering modification to improve the yield of 1,3-PDO. Because of the use of Na+ pH neutralizer in the fermentation, the subsequent environmental pollution treatment cost was greatly reduced, showing high potential for industry application in the future.

scholarly journals A Novel Approach to Fabricate Foam Ceramics from Steel Slag

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Yu Zheng ◽  
Xudong Luo ◽  
Jinlong Yang ◽  
Wenlong Huo ◽  
Chi Kang
Keyword(s):  
Compressive Strength ◽  
Ph Value ◽  
Steel Slag ◽  
Raw Material ◽  
Solid Loading ◽  
Insulation Material ◽  
Ceramic Foams ◽  
Novel Approach ◽  
The Stability ◽  
First Time

A novel approach is used for fabricating steel slag foam ceramics based on the particle-stabilized foaming method. In this work, steel slag was used as the raw material and propyl gallate (PG) was used as the surface modifier. For the first time, steel slag ceramic foams were successfully fabricated based on particle-stabilized foams. The results show that the stability of the ceramic foams was closely related to the pH value and PG concentration. The porosity and compressive strength could be controlled by changing the solid loading of steel slag and sintering temperature. The porosity of steel slag foam ceramics ranged from 85.6% to 62.53%, and the compressive strength was from 1.74 MPa to 10.42 MPa. The thermal conductivity of steel slag foam ceramics was only 0.067 W (m·K)−1, which shows that it could be used as a thermal insulation material.

scholarly journals The Potential and Effects of Saline-alkali Alfalfa Microbiota Under Salt Stress on the Fermentation Quality and Microbial

2021 ◽  
Author(s):  
Duowen Sa ◽  
Qiang Lu ◽  
Gentu Ge ◽  
Lin Sun ◽  
Yushan Jia
Keyword(s):  
Lactic Acid ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Carbohydrates ◽  
Control Group ◽  
Chemical Compositions ◽  
Salt Tolerant ◽  
Fermentation Time ◽  
Silage Fermentation ◽  
Alfalfa Silage

Abstract Background: The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results: After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions: The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The fermentation time would also change the microbial community of silage fermentation.

scholarly journals The influence of the introduction of rice bran on fermented milk drink

2021 ◽  
Vol 23 (96) ◽  
pp. 39-45
Author(s):  
M. Samilyk ◽  
X. Qin ◽  
Y. Luo
Keyword(s):  
Rice Bran ◽  
Apparent Viscosity ◽  
Ph Value ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Biological Properties ◽  
Industrial Wastes ◽  
Raw Material ◽  
Fermentation Time

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P < 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

Optimization of Simultaneous Saccharification and Fermentation for Ethanol Production from Steam-Exploded Cotton Stalk

2013 ◽  
Vol 724-725 ◽  
pp. 391-398
Author(s):  
Qin Zhang ◽  
Yan Bin Li ◽  
Zhan Wen Liu ◽  
Yun Feng Pu ◽  
Li Ming Xia
Keyword(s):  
Ethanol Production ◽  
Simultaneous Saccharification And Fermentation ◽  
Ph Value ◽  
Raw Material ◽  
Cotton Stalk ◽  
Fermentation Time ◽  
Box Behnken Design ◽  
Initial Ph ◽  
Experimental Yield ◽  
Simultaneous Saccharification

Steam-exploded cotton stalk was used as raw material in ethanol production through simultaneous saccharification and fermentation by Penicillium Q59 and Saccharomyces cerevisiae P1. The fermentative conditions were firstly examined by single factor experiments to determine the central point in Box-Behnken design, which was explored with expectation to get optimized fermentative conditions for enhancement of ethanol production. The results of optimized fermentative conditions were determined as follows: fermentation time was 10.5 days, bran added percent was 15%, initial pH value was 5.5. Under the optimal conditions, the experimental yield of ethanol was 99.85 ± 4.21 g·kg-1SECS (steam-exploded cotton stalk), which was close to the theoretical predicting value, it showed the model was feasible. The research results will provide technical reference for further exploitation of cotton stalk.

scholarly journals Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

2020 ◽  
Vol 9 (10) ◽  
pp. e4759108742
Author(s):  
Nélio Ranieli Ferreira de Paula ◽  
Érica de Oliveira Araújo ◽  
Natália Dias de Oliveira
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Soluble Solids ◽  
Scientific Development ◽  
Experimental Conditions ◽  
Fermentation Time ◽  
Consequent Reduction

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

scholarly journals FLAVONOIDS FROM THE BUDS OF THE HORSE CHESTNUT (AESCULUS HIPPOCASTANUM L.)

2020 ◽  
pp. 123-129
Author(s):  
Vladimir Aleksandrovich Kurkin ◽  
Pavel Viktorovich Belov
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Uv Spectroscopy ◽  
Raw Material ◽  
Aesculus Hippocastanum ◽  
Horse Chestnut ◽  
Plant Raw Materials ◽  
Wide Range ◽  
New Type ◽  
First Time

The buds of horse chestnut (Aesculus hippocastanum L., Hippocastanaceae family) is a new promising species of medicinal plant raw material. The prospect of studying the buds of this plant is due to the content of flavonoids in them, which have a wide range of pharmacological effects. Flavonoids are interesting for their capillary-strengthening action, which allows them to be used in the treatment of chronic venous insufficiency. This fact is consistent with the practice of using drugs from other organs of horse chestnut (seeds, leaves) as venotonic and angioprotective drugs. In addition, flavonoids are also characterized by antioxidant, anti-inflammatory, antimicrobial and antifungal activity. The actuality of the study of horse chestnut buds as a new type of medicinal plant material is also supported by the need to develop of the new effective and safe drugs based on the raw materials of this plant. The aim of this study was to determine the flavonoid composition of the buds of Aesulus hippocastanum. In the course of the work from the buds of horse chestnut by the method of column chromatography on silica gel L 100/160 was for the first time there were isolated and characterized using 1H-NMR, 13C-NMR, UV spectroscopy and mass spectrometry the flavonoid compounds rhamnocitrin (7-O-methylkaempferol), and accompanying 7,4′-dimethylkaempferol. The dominant and diagnostic significant flavonoid for the horse chestnut buds is rhamnocitrin. The results indicate the prospects for further study of the buds of the horse chestnut as a new type of medicinal plant raw materials.

Study on the Characterization of Fe- Ti Modified Bentonite and Its Influence on Absorption Performance of Wastewater

2011 ◽  
Vol 287-290 ◽  
pp. 1856-1859
Author(s):  
Hong Shao ◽  
Di Zhang
Keyword(s):  
Ph Value ◽  
Removal Rate ◽  
Raw Material ◽  
Sodium Bentonite ◽  
Absorption Time ◽  
Modified Bentonite ◽  
Adsorption Condition ◽  
Absorbing Material ◽  
New Type ◽  
Absorption Performance

In the treatment of wastewater, the Fe- Ti Modified Bentonite was prepared as a new type of absorbing material which raw material was sodium bentonite. The Fe- Ti Modified Bentonite was used in the simulation wastewater which included Cr6+ and organic matter. The best adsorption condition was ensured by the pH value, the dosing quantity and the absorption time. The results of these experimental dates showed that the Fe- Ti Modified Bentonite had an excellent absorption performance and was much better than the sodium bentonite. The removal rate of Cr6+ and COD were 98.56% and 78.23% respectively if the pH value was 3, the dosing quantity was 10 g/L , the absorption time was 30 minutes. The results also showed that the distance of the modified bentonite was changed because the cross-linking agent entered the layers structure. That was why the absorption performance of Fe- Ti Modified Bentonite was improved.

scholarly journals The potential and effects of saline-alkali alfalfa microbiota under salt stress on the fermentation quality and microbial

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Duo Wen Sa ◽  
Qiang Lu ◽  
Zhen Wang ◽  
Gentu Ge ◽  
Lin Sun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Carbohydrates ◽  
Control Group ◽  
Chemical Compositions ◽  
Salt Tolerant ◽  
Fermentation Time ◽  
Silage Fermentation ◽  
Alfalfa Silage

Abstract Background The objective of this study was to evaluate the chemical compositions and microbial communities of salt-tolerant alfalfa silage. Salt-tolerant alfalfa was ensiled with no additive control, and cellulase for 30 and 60 to 90 days. In this study, the dry matter (DM) content of the raw material was 29.9% DM, and the crude protein (CP) content of the alfalfa was 21.9% CP. Results After 30 days of fermentation, the DM content with the cellulase treatment was reduced by 3.6%, and the CP content was reduced by 12.7%. After 60 days of fermentation, compared with alfalfa raw material, the DM content in the control group (CK) was reduced by 1%, the CP content was reduced by 9.5%, and the WSC (water-soluble carbohydrates) content was reduced by 22.6%. With the cellulase, the lactic acid content of the 30- and 60-day silages was 2.66% DM and 3.48% DM. The content of Firmicutes in salinized alfalfa raw material was less than 0.1% of the total bacterial content. Before and after ensiling, the microbes had similar composition at the phylum level, and were composed of Firmicutes, Actinobacteria, Bacteroidetes, and Proteobacteria. The abundance of Pantoea was dominant in fresh alfalfa. In the absence of additives, after 30 days and 60 days of silage, the dominant lactic acid bacteria species became Lactococcus and Enterococcus. Conclusions The results showed that LAB (Lactobacillus, Lactococcus, Enterococcus, and Pediococcus) played a major role in the fermentation of saline alfalfa silage. It also can better preserve the nutrients of saline alfalfa silage. The use of cellulase enhances the reproduction of Lactobacillus. The fermentation time would also change the microbial community of silage fermentation.

The Embittered Mind

2016 ◽  
Vol 37 (4) ◽  
pp. 213-222 ◽  
Author(s):  
Hansjörg Znoj ◽  
Sandra Abegglen ◽  
Ulrike Buchkremer ◽  
Michael Linden
Keyword(s):  
Emotional Reaction ◽  
Control Group ◽  
Systematic Research ◽  
Roc Curve Analysis ◽  
Confirmatory Factor Analyses ◽  
Receiver Operating Characteristic Curves ◽  
Confirmatory Factor ◽  
Different Dimensions ◽  
First Time ◽  
Common Understanding

Abstract. There is a growing interest in embitterment as psychological concept. However, little systematic research has been conducted to characterize this emotional reaction. Still, there is an ongoing debate about the distinctiveness of embitterment and its dimensions. Additionally, a categorical and a dimensional perspective on embitterment have been developed independently over the last decade. The present study investigates the dimensions of embitterment by bringing these two different approaches together, for the first time. The Bern Embitterment Inventory (BEI) was given to 49 patients diagnosed with “Posttraumatic Embitterment Disorder (PTED)” and a matched control group of 49 patients with psychological disorders with other dominant emotional dysregulations. The ability to discriminate between the two groups was assessed by t-tests and Receiver Operating Characteristic Curves (ROC curve analysis). PTED patients scored significantly higher on the BEI than the patients of the control group. ROC analyses indicated diagnostic accuracy of the inventory. Further, we conducted Confirmatory Factor Analyses (CFA) to examine the different dimensions of embitterment and their relations. As a result, we found four characteristic dimensions of embitterment, namely disappointment, lack of acknowledge, pessimism, and misanthropy. In general, our findings showed a common understanding of embitterment as a unique but multidimensional emotional reaction to distressful life-events.

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

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