The effect of Acetobacter sp. and a sulfate-reducing bacterial consortium from ethanol fuel environments on fatigue crack propagation in pipeline and storage tank steels

This paper evaluates the effects of microbiologically influenced corrosion (MIC) on fatigue-crack growth of candidate materials useful in expanding bio-ethanol usage, including a storage-tank steel (ASTM A36) and two pipeline steels (API 5L X52 and X70). The microbiological species sampled and cultivated from an ethanol fuel production stream are responsible for both acetic acid and hydrogen sulfide production that lead to significant increases in fatigue-crack growth rate across a wide range of stress-intensity-factor amplitudes (ΔK). The mechanism for increased fatigue damage is hydrogen uptake through adsorption into the steel, which embrittles material ahead of the growing fatigue crack.     

Enhanced bioactivity of Zanthoxylum schinifolium fermented extract: Anti-inflammatory,anti-bacterial,and anti-melanogenic activity

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Detoxification of zearalenone by Lactobacillus pentosus strains

Zearalenone (ZEA) contamination in food samples plays a critical role in food safety, since it causes serious health problems. Usage of microorganisms, such as lactic acid bacteria (LAB), is a promising new approach for detoxification. Eight Lactobacillus pentosus strains were evaluated for their ability to remove ZEA from a sodium acetate buffer solution with initial ZEA concentrations of 5.51–74.70 μg/mL. The adsorption capacity increased with increasing ZEA concentrations. The strain JM0812 showed the highest adsorption capability, at 83.17%, in solution containing 74.70 μg/mL ZEA, followed by UM054 (82.78%) and UM055 (81.69%), respectively. Three adsorption isotherms were applied to predict the removal efficiency of ZEA and the Freundlich isotherm appeared to have the best-fit for ZEA sorption onto bacterial cells. Our results indicate that Lb. pentosus strains are novel promising strains to reduce mycotoxin contamination in food products.     

Esterase activity inspired selection and characterization of zearalenone degrading bacteria Bacillus pumilus ES-21

Zearalenone (ZEN), mainly produced by Fusarium species, is an estrogenic mycotoxin which causes reproductive disorders in livestock. In this study, we described a simple and rapid method for screening of ZEN-degrading bacteria by esterase activity assay. Soil bacteria strains were first tested for their esterase activities, then active strains were further evaluated for their ZEN-degrading potentials. A bacterial strain named Bacillus pumilus ES-21 was detected to be able to eliminate ZEN in the culture medium. ZEN degradation conditions were optimized through response surface methodology and the result showed that the degradation rate of ZEN by Bacillus pumilus ES-21 was up to 95.7% at the ZEN concentration of 17.9 μg/ml within 24 h. One of the degradation product was proposed to be 1-(3,5-dihydroxyphenyl)-6′-hydroxy-l′-undecen-l0′-one according to LC-TOF-MS/MS analysis. This study provided a strategy for the isolation of ZEN degrading microbes and a promising degrading strain.     

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Effects of ultrasonic treatment on emulsifying properties and structure of peanut protein isolate (PPI) were evaluated by analysis of particle size distribution, protein surface hydrophobicity, SDS-PAGE, circular dichroism spectra and environmental scanning electron microscopy. The emulsifying properties of the PPI were found to be improved by ultrasonic treatment. The mean particle size decreased from 474.7 nm to 255.8 nm while the molecular weight remained unaffected. The results of intrinsic fluorescence spectroscopy and surface hydrophobicity indicated that ultrasonic treatment induced tertiary structural changes of the proteins in PPI. Emulsifying activity index and emulsion stability index were found to be correlated fairly well with surface hydrophobicity (H₀) (r = 0.712 and r = 0.668, respectively).     

Determination of porcine gelatin in edible bird's nest by competitive indirect ELISA based on anti-peptide polyclonal antibody

Competitive indirect enzyme-linked immunosorbent assay (ELISA) was developed for rapid detection of porcine gelatin in edible bird's nest (EBN). Three ELISAs were developed by using polyclonal rabbit antibodies against porcine species-specific amino acid sequences of collagen α2 (I) chain (pAb1 and pAb2) and α1 (I) chain (pAb3). The limit of detection (IC₁₅) of the three ELISAs was 0.033, 0.082 and 0.052 μg/mL respectively. The median inhibitory concentration (IC₅₀) of pAb1, pAb2 and pAb3 was 0.265, 0.394 and 0.228 μg/mL respectively, as well as able to recognise porcine and bovine gelatins. pAb1 showed slight cross-reactivity with cave nest and egg white, while pAb2 exhibited slight cross-reactivity with blood cave nest and egg white. No cross-reactivity was observed with EBNs and egg white for pAb3. The recoveries of porcine gelatin spiked EBNs were in the range of 62.8–125.4% with intra- and inter-day coefficient of variants (CVs) of 2.9–5.4% and 4.7–9.6% respectively when using pAb3. Taking into account all abovementioned factors, pAb3 appeared sufficient for EBN authentication.     

Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

A novel yoghurt process was investigated in which milk proteins were covalently cross-linked by a microbial transglutaminase (TG) preparation containing glutathione (TG+GSH). As unheated milk is normally less reactive towards TG, TG+GSH was applied to enable non-inhibited cross-linking without requiring a pre-heat treatment beyond pasteurisation conditions. After the TG+GSH incubation phase, the enzyme was inactivated by heat treatment of the yoghurt milk prior to fermentation. During yoghurt fermentation, no negative effect of TG+GSH on fermentation time was found. Protein cross-linking by TG+GSH was enhanced, resulting in higher apparent viscosity and a higher degree of protein polymerisation than that given by TG without GSH. Furthermore, different ratios of casein to whey proteins (CWP ratios) were used to investigate the effect of both protein fractions on covalently cross-linked yoghurt gel structures. The results showed a relationship between extent of cross-linking, apparent viscosity and CWP ratio of the yoghurt gels. During storage for up to 6 weeks at 4 °C, no changes in rheological properties and degree of protein polymerisation were measurable for stirred yoghurt gels prepared from cross-linked milk proteins.     

Ethanol production from agroindustrial biomass using a crude enzyme complex produced by Aspergillus niger

This study investigates ethanol production from simultaneous fermentation and saccharification (SFS) and separated hydrolysis and fermentation (SHS) using enzyme complexes produced by Aspergillus niger strains (ATCC 16404, ATCC 1057, ATCC 9029). The enzyme complexes were produced by solid-state fermentation (SSF) on inexpensive and readily available agroindustrial products: rice byproduct (composed of AFEX-treated rice rust and rice bran), whey and sugarcane bagasse. The ethanol was produced by Saccharomyces cerevisiae Y904 using whey and rice byproduct as the substrate and the enzyme complex produced by A. niger. The best result for solid-state fermentation (40 U/g of dry substrate, A. niger ATCC 16404) was obtained in a 0.5 L rotating drum bioreactor at 40 °C filled half filled with solid biomass composed of rice byproduct (86% wt/wt), whey (12% wt/wt) and CaCl₂ (2.0% wt/wt). The best result for ethanol fermentation (11.7 g/L of ethanol) was obtained after 12 h of SFS at pH 4.5 and 35 °C. A comparative study of ethanol production by Trichoderma reesei CCT 2768 and A. niger ATCC 16404 complexes under the same optimised SFS and SSF conditions was also performed, revealing that ethanol production by the A. niger enzyme complex was 2.25 times higher than that by T. reesei. These findings suggest that the ethanol production using crude enzymatic complexes produced by A. niger and agroindustrial biomass described in this paper is very promising in terms of disposal of the whey produced by cheese-making and other dairy food processing.