Screening and Characterization of Lactobacillus sp. from the Water of Cassava’s Fermentation for Selection as Probiotics

The present study aimed to evaluate selected probiotic properties of Lactobacilli isolated from the water of submerged cassava fermentation. Following Lactobacilli isolation, isolates were screened for their antimicrobial activity. Acid and bile tolerances, bile salt hydrolase (Bsh) activity spectrum were assessed. Among the 113 isolates obtained, 16 showed a broad antimicrobial activity spectrum against the indicator microorganisms. From these 16, 12 were found acid and bile resistant. They hydrolyzed glycoconjugated or tauroconjugated bile salts. From the four bile Bsh genes screened, only Bsh-Lp1 was found in five isolates. They identified as Lactobacillus paraplantarum, Lactobacillus paracasei, Lactobacillus brevis, and Lactobacillus plantarum. Based on the principal component analysis, L. paracasei 62L, L. plantarum 85L and 86L were selected as the most promising strains. These results suggest that water from submerged cassava fermentation can be a source of Lactobacilli with high probiotic potential.     

Reuse of treated municipal wastewater in irrigation: a case study from Lebanon and Jordan

In this study, we present the results of scenarios where secondary‐treated municipal wastewater was used for table grapes irrigation in the region of Ablah, Bekaa valley in Lebanon, and fodder crops irrigation (vetch and barley) in the region of Ramtha in Jordan. In Lebanon, we carried out experiments to assess the response of drip‐irrigated table grapes grown under two water quality regimes (Freshwater (FW) and treated wastewater (TW) and two water levels (100% of evapotranspiration (ETc) and 75% of ETc). While in Jordan, we carried out experiments to assess the response of drip‐irrigated fodder crops considering 4 irrigation levels (Q1: Rain fed; Q2: 80% of ETc; Q3: 100% of ETc; Q4: 120% of ETc) and three crop patterns (C1: Barley 100%; C2: Vetch 100%; C3: Mix 50% barley and 50% vetch). Based on the production and quality components, table grapes were successfully grown on plots that are supplied with TW. Fodder crops were successfully grown using TW with remarkable increase in biomass and grain yield production for the irrigated treatments.     

Optimization of use of waste in the future energy system

Alternative uses of waste for energy production become increasingly interesting when considered from two perspectives, that of waste management and the energy system perspective. This paper presents the results of an enquiry into the use of waste in a future energy system. The analysis was performed using the energy system analysis model, Balmorel. The study is focused on Germany and the Nordic countries and demonstrates the optimization of both investments and production within the energy systems. The results present cost optimization excluding taxation concerning the use of waste for energy production in Denmark in a 2025 scenario with 48% renewable energy. Investments in a range of waste conversion technologies are facilitated, including waste incineration, co-combustion with coal, anaerobic digestion, and gasification. The most economically feasible solutions are found to be incineration of mixed waste, anaerobic digestion of organic waste, and gasification of part of the potential RDF (refuse derived fuel) for CHP (combined heat and power) production, while the remaining part is co-combusted with coal. Co-combustion mainly takes place in new coal-fired power plants, allowing investments to increase in comparison with a situation where only investments in waste incineration are allowed.     

Changes in the Profiles of Metabolites Originating from Protein Degradation During Ripening of Dry Cured Ham

Ripening of dry cured ham involves a high number of complex enzymatic and chemical reactions. Due to long processing time, there is a need for analytical methods that can be applied to monitor the ripening in optimization of process conditions and development of new products. In this study, nontargeted metabolite analysis by mass spectrometry (MS) was employed to determine the ripening rates at different water activities in small-scale laboratory experiments and to follow the progress of the ripening of hams from a dry cured ham production facility. Approximately 1000 metabolites were detected. Of these, 90–95% had molecular masses below 800 Da, and more than 60% below 500 Da. In the order of 150 metabolites were putatively annotated. In addition to free amino acids and muscle metabolites, the nontargeted analysis revealed the time profiles of di- and tripeptides, as well as a high number of compounds generated by further conversion of amino acids, muscle metabolites and probably lipids. Statistical processing of the data sets showed that the metabolite profiles changed with the storage time, and that ripening of fresh and unsalted, dried meat, generated other profiles than salted samples. In conclusion, our approach represents a simple and efficient tool for comparison of process conditions and to follow the time course of the ripening, useful in product development and process optimization.     

Living in the lab: an analysis of the work in eight living laboratories set up in care homes for technology innovation

Examinations of living labs are scarce even though the approach is increasingly used as an opportunity to bring design activities into real-life use context and consequently facilitate cooperations between designers and users in future technology innovation. Furthermore, examinations of living labs that focus on the people living in the labs do not exist. This paper presents a study of eight living labs set up in care homes for innovation in health technologies and focuses on the work carried out by care workers, service staff, residents and management, i.e. people living and working in the labs. The analysis reveals a comprehensive system of work carried out by people living and working in the labs and identifies that linking the lab-work-system to the ongoing existing work-system is a major challenge. The study demonstrates that the work of people living and working in the labs is critical to the success of living labs and recommends greater focus on work balance, user gains and collaborative innovation in living lab theories and methods.