Assessment of biotic and abiotic graphite cathodes for hydrogen production in microbial electrolysis cells

Hydrogen represents a promising clean fuel for future applications. The biocathode of a two-chambered microbial electrolysis cell (biotic MEC) was studied and compared with an abiotic cathode (abiotic MEC) in order to assess the influence of naturally selected microorganisms for hydrogen production in a wide range of cathode potentials (from −400 to −1800 mV vs SHE). Hydrogen production in both MECs increased when cathode potential was decreased. Microorganisms present in the biotic MEC were identified as Hoeflea sp. and Aquiflexum sp. Supplied energy was utilized more efficiently in the biotic MEC than in the abiotic, obtaining higher hydrogen production respect to energy consumption. At −1000 mV biotic MEC produced 0.89 ± 0.10 m³ H₂ d⁻¹ m⁻³NCC (Net Cathodic Compartment) at a minimum operational cost of 3.2 USD kg⁻¹ H₂. This cost is lower than the estimated market value for hydrogen (6 USD kg⁻¹ H₂).     

Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood

The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed. The process consisted of fractionating plasma proteins by salting out, concentrating and purifying fractions by means of membrane technology, and subsequently dehydrating through spray-drying. The fractionation process allowed a good isolation of the desired proteins, which were then concentrated and desalted in a tangential flow filtration (TFF) process combining ultra and diafiltration. Purification, pre-concentration and dehydration were successfully achieved. The functional properties of dehydrated serum and albumin were determined. As compared to the same hemoderivatives obtained by a lab-scale production system, serum maintained the gelling properties; albumin exhibited similar foaming properties; and both serum and albumin concentrates showed slightly improved emulsifying properties.     

Effect of reducing and replacing pork fat on the physicochemical,instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.     

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichón” and “fuet”). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target compounds. At the end of the ageing process, catechin and epicatechin were at 54–61%, gallic acid and galloylated flavan-3-ols at 59–91%, oligomeric flavan-3-ols at 72–95% and glycosylated flavonols at 56–88% (in cocoa treatment) and 82–94% (in GSE treatment) of the contents that were added to the meat batter. All phenolic compounds levels did not decrease further significantly after ageing until the end of shelf life. Sensory analyses showed no important differences between control and cocoa added products, while grape seed addition gave these products abnormal sensory profiles. The 0.5% (w/w) addition of vegetal extracts was suitable to enrich dry fermented sausages with health-beneficial polyphenols.     

Identification and antagonistic activity of lactic acid bacteria occurring in porcine blood from industrial slaughterhouses--a preliminary study

Ninety-seven lactic acid bacteria (LAB) were isolated from slaughterhouse porcine blood in order to select autochthonous LAB strains for use as biopreservatives of this by-product. They were identified by 16S rDNA sequencing; and their inhibition capacity was determined against four bacterial species frequently found in contaminated blood, i.e. Staphylococcus aureus, Escherichia coli, Pseudomonas fluorescens and Bacillus spp. The taxonomic study showed an unexpected low diversity of LAB in blood, i.e. only 8 different species were found, from which just 4, i.e. Enterococcus raffinosus, Lactobacillus murinus, Lactobacillus reuteri and Lactococcus garvieae, amounted to more than 90% of all isolates. Inhibition tests in solid culture media proved that S. aureus and Bacillus spp. were inhibited by most LAB strains obtained from porcine blood. E. coli was the indicator less affected by the isolated LAB species. Several isolates efficiently inhibited the growth of all tested indicators.     

Preservation of porcine blood quality by means of lactic acid bacteria

The capacity of 12 lactic acid bacteria (LAB) strains to preserve porcine blood during storage was evaluated. A general ability of LAB to prevent blood's hemolysis and to maintain the functional properties of plasma was observed. Two strains, PS99 (Enterococcus raffinosus) and TA43 (Lactobacillus reuteri), were selected for studies at 5°C according to their antibacterial activity in blood stored at 15°C. After 144h at 5°C, lower counts of coliforms, Pseudomonas spp., proteolytic and hemolytic bacteria were obtained in blood containing either PS99 or TA43 as compared to the non-inoculated blood. When inulin (2%) was added to blood, higher inhibition values were obtained and Enterococcus raffinosus (PS99) showed the best abilities for blood preservation. On the basis of these results it seems worthwhile to supplement blood with inulin and to inoculate it with an active LAB strain to avoid undesirable changes during chill storage, especially useful to prevent the effects of a cold-chain breakdown.     

Autotrophic denitrification in microbial fuel cells treating low ionic strength waters

The presence of elevated concentrations of nitrates in drinking water has become a serious concern worldwide. The use of autotrophic denitrification in microbial fuel cells (MFCs) for waters with low ionic strengths (i.e., 1000 μS·cm(-1)) has not been considered previously. This study evaluated the feasibility of MFC technology for water denitification and also identified and quantified potential energy losses that result from their usage. The low conductivity (<1600 μS·cm(-1)) of water limited the nitrogen removal efficiency and power production of MFCs and led to the incomplete reduction of nitrate and the nitrous oxide (N(2)O) production (between 4 and 20% of nitrogen removed). Cathodic overpotential was identified as the main energy loss factors (83-90% of total losses). That high overpotential was influenced by denitrification intermediates (NO(2)(-) and N(2)O) and the potential used by microorganisms for growth, activation, and maintenance.     

Superior outcomes in pediatric renal transplantation

BACKGROUND: Nationally, results of renal transplantation in children, particularly in small children, are inferior to those obtained in adults. OBJECTIVE: To determine factors important for success in renal transplantation in children. DESIGN: Results of 108 consecutive renal transplantations performed in patients aged 7 months to 18 years were reviewed and compared with those reported by the North American Pediatric Renal Transplant Cooperative Study (NAPRTCS), the national registry. RESULTS: One-, 2-, and 3-year graft survival rates (+/-SE) were 99% +/- 1%, 95% +/- 3%, and 93% +/- 4%, respectively, for living donor grafts and 97% +/- 3%, 92% +/- 6%, and 92% +/- 6%, respectively, for cadaver grafts. Incidence of acute rejection was half that reported by NAPRTCS. There were no graft losses for technical reasons (19% in NAPRTCS). Twelve percent of patients were younger than 2 years (6% in NAPRTCS); 17% were 2 to 5 years old (16% in NAPRTCS). Most small children received an adult-sized kidney. Ninety-three percent of recipients weighing 15 kg or less received postoperative mechanical ventilation assistance to optimize fluid resuscitation and perfusion of adult-sized kidneys. Structural abnormalities of the urinary tract were present in 53.7% of the patients (48.5% in NAPRTCS; adults, 5.3%). Nephroureterectomy was required in 38 children; in 27 (71%) of them, it was performed at the time of transplant surgery. CONCLUSIONS: Excellent results can be obtained in pediatric renal transplantation by strict adherence to surgical detail, tight immunosuppressive management, aggressive fluid management in the small child, and careful integration of urologic and transplant surgery.