Search

Aims: Sanghuangporus vaninii (S. vaninii) is a rare medicinal mushroom that is rich in polysaccharides, triterpenes, flavonoids, and other bioactive compounds. It has good potential development value. Methods and Results: We performed single factor experiments and Box-Behnken response surface methodology to optimize the liquid fermentation medium formulation for S. vaninii with mycelial biomass as the indicator. The in vitro antioxidant and anti-cancer capacity of the exopolysaccharides of S. vaninii were estimated. The optimal liquid fermentation media composition for the MS-4, MS-6, and MS-8 strains of Sanghuangporus vaninii consisted of 25.86 ± 0.068 g/L maltose, 7.3 ± 0.043 g/L yeast extract, and 0.71 ± 0.005 g/L dandelion powder. The average mycelial biomass of S. vaninii under optimal conditions was 12.61 g/L. The mycelial biomass of the Sanghuangporus vaninii strains in the optimized formulation was 109–191% higher than that obtained with the basic potato dextrose broth (PDB). The exopolysaccharides of Sanghuangporus vaninii exhibited an ABTS radical scavenging activity with an EC50 of 0.021 ± 0.017 mg/mL and a DPPH radical scavenging activity with an EC50 of 0.076 ± 0.043 mg/mL. In anti-cancer assays, these exopolysaccharides demonstrated an IC50 value of 1.98 ± 0.36 mg/mL against PC-3 human prostate cancer cells, indicating significant bioactivity, highlighting their potential as functional food ingredients. Conclusions: In this study, the formula of liquid fermentation of S. vaninii strains was optimized, which lays a theoretical foundation for increasing the yield of S. vaninii and its application in industry. Moreover, our data showed the clinical potential of the S. vaninii exopolysaccharides as antioxidants and anti-cancer drugs. [ABSTRACT FROM AUTHOR]

[Objective] Macrolactins (MLNs) are a class of 24-membered macrolides formed by cyclization of polyketones, which have a variety of biological activities such as antibacterial, antifungal, antiviral, and anti-tumor. However, due to the low yield of macrolides in traditional fermentation, its development and application are limited. Therefore, this article aims to increase the yield of MLNs synthesized by Bacillus siamensis K53, in order to provide scientific basis for the mass production of MLNs. [Method] Based on previous research, single factor experiments was used to study the effects of carbon, nitrogen and amino acids on the MLNs yield of strain K53 and to determine the key nutritional factors. Response surface analysis was used to optimize the key nutritional factors for obtaining the optimal parameters in fermenting MLNs. [Result] In the single factor experiment, glucose was the optimal carbon source in the fermentation medium of strain K53. The yeast extract and (NH4)2SO4 were the optimal organic and inorganic nitrogen sources, respectively. The addition of histidine and valine increased the yield of MLNs. In response surface optimization, the optimal fermentation medium for strain K53 was 22.0 g/L glucose, 3.0 g/L (NH4)2SO4, 1.0 g/L yeast extract, 6.1 g/L valine, and 5.9 g/L histidine. The valine and histidine were precursors for the synthesis of MLNs. The MLNs yield in this medium reached 5.37×10² μg/mL, which was very close to the maximum value (5.46×10² μg/mL) predicted by theory, and 4.10 times higher than that in the non-optimized medium (1.31×10² μg/mL). [Conclusion] The optimized medium formula by response surface methodology is conducive to the MLNs yield of the strain K53, and the results provide theoretical bases for the consequent development and application of the strain K53. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: To investigate the effects of different media and media addition methods on the fermentation of tobacco.Methods: A plant extract and a bacterial agent are used for fermenting cigar tobacco leaves in a different order of addition. The chemical composition, cellulose, and pectin content, as well as changes in the microbial community, were measured.Results: The addition method of the fermentation medium affects the quality of fermented tobacco. The optimal medium formula and addition method involve first adding plant extracts and then microbial agents. The medium formula and addition method can significantly reduce cellulose in tobacco, with a reduction rate of 46%, and significantly increase the content of β-carotene, thereby enhancing the aroma of cigarettes. There is an increase in aroma components, such as alcohols, alkanes, and olefins, in tobacco. By reducing the proportion of Aspergillus, it can alter the microbial community structure of tobacco.Conclusion: Adding plant extracts before introducing microbial agents can significantly improve the quality and alter the microbial community structure of Dexue No.1 tobacco.

Aims: Sanghuangporus vaninii (S. vaninii) is a rare medicinal mushroom that is rich in polysaccharides, triterpenes, flavonoids, and other bioactive compounds. It has good potential development value. Methods and Results: We performed single factor experiments and Box-Behnken response surface methodology to optimize the liquid fermentation medium formulation for S. vaninii with mycelial biomass as the indicator. The in vitro antioxidant and anti-cancer capacity of the exopolysaccharides of S. vaninii were estimated. The optimal liquid fermentation media composition for the MS-4, MS-6, and MS-8 strains of Sanghuangporus vaninii consisted of 25.86 ± 0.068 g/L maltose, 7.3 ± 0.043 g/L yeast extract, and 0.71 ± 0.005 g/L dandelion powder. The average mycelial biomass of S. vaninii under optimal conditions was 12.61 g/L. The mycelial biomass of the Sanghuangporus vaninii strains in the optimized formulation was 109–191% higher than that obtained with the basic potato dextrose broth (PDB). The exopolysaccharides of Sanghuangporus vaninii exhibited an ABTS radical scavenging activity with an EC50 of 0.021 ± 0.017 mg/mL and a DPPH radical scavenging activity with an EC50 of 0.076 ± 0.043 mg/mL. In anti-cancer assays, these exopolysaccharides demonstrated an IC50 value of 1.98 ± 0.36 mg/mL against PC-3 human prostate cancer cells, indicating significant bioactivity, highlighting their potential as functional food ingredients. Conclusions: In this study, the formula of liquid fermentation of S. vaninii strains was optimized, which lays a theoretical foundation for increasing the yield of S. vaninii and its application in industry. Moreover, our data showed the clinical potential of the S. vaninii exopolysaccharides as antioxidants and anti-cancer drugs.

In order to raise yields and reduce production costs, the fermentation medium of succinic acid production by Actinobacillus succinogenes from sweet potato powder. First, the effects of sweet potato powder concentration, MgCO3 concentration, liquefaction enzyme dose, saccharifying enzyme dose, nitrogen source concentration and fermentation time on succinic acid production were investigated by single factor experiments in this study. Then, the optimum values of the parameters were obtained by orthogonal experiment design. Finally，the optimal fermentation conditions were amplified by 2 L stirred bioreactor. The results showed that mixed nitrogen source (yeast powder:corn steep liquor=1:2) was used as a proper nutrient in the succinic acid production from sweet potato powder. The formula optimization results showed that the important parameters were sweet potato powder, MgCO3, liquifying enzyme dose, glucoamylase dose and mixed nitrogen source. The optimum condition was as follows: Sweet potato powder 115 g/L, MgCO3 60 g/L, liquifying enzyme dose 0.008 KUN-S/g substrate, glucoamylase dose 3.09 AGU/g substrate, mixed nitrogen source 33 g/L. Succinic acid yield reached 69.89 g/L at the optimal condition, which was increased by 64.60% compared to that before optimization (42.46 g/L). Approximately 71.42 g/L of succinic acid content with a yield of 79.87% and a productivity of 0.99 g/(L·h) was obtained after 72 h in a 2 L bioreactor. Therefore, sweet potato powder could be a promising feedstock for the economical and efficient production of succinic acid through fermentation by A. succinogenes.

Previous research has indicated that Pseudomonas aurantiaca ST-TJ4 possesses a notable antagonistic impact on Phytophthora cinnamomi and holds promising potential for biocontrol. In this study, a combination of a single-factor experiment, a Plackett–Burman design and a response surface approach was employed to investigate the optimal formula of ST-TJ4 fermentation medium. Furthermore, the stability of ST-TJ4 fermentation filtrate and its biocontrol effect on Ph. cinnamomi in vivo were also evaluated. The results revealed that the optimal culture conditions for ST-TJ4 involved the use of 20.59 g/L of glucose and 18.76 g/L of yeast extract powder. Following optimization, the fermentation filtrate of ST-TJ4 exhibited an inhibition rate of 76.5%, representing a 15% increase compared to previous levels. Additionally, phzA, phzB, phzD, phzE, phzF and phzO genes involved in the synthesis of phenazine-1-carboxylic acid (PCA) and 2-hydroxyphenazine (2-OH-PHZ) were also upregulated. The ST-TJ4 fermentation filtrate demonstrated strong alkali resistance, weak acid resistance and favorable temperature and UV light stability. Furthermore, in vitro inoculation experiments confirmed that optimizing the fermentation medium reduced Ps. cinnamomi's ability to infect the leaves of Rhododendron pulchrum. [ABSTRACT FROM AUTHOR]

Detailed knowledge of the flow characteristics, bubble movement, and mass transfer is a prerequisite for the proper design of multiphase bioreactors. Often, mechanistic spatiotemporal models and computational fluid dynamics, which intrinsically require computationally demanding analysis of local interfacial forces, are applied. Typically, such approaches use volumetric mass-transfer coefficient (kLa) models, which have demonstrated their predictive power in water systems. However, are the related results transferrable to multiphase fermentations with different physicochemical properties? This is crucial for the proper design of biotechnological processes. Accordingly, this study investigated a given set of mass transfer data to characterize the fermentation conditions. To prevent time-consuming simulations, computational efforts were reduced using a force balance stationary 0-dimension model. Therefore, a competing set of drag models covering different mechanistic assumptions could be evaluated. The simplified approach of disregarding fluid movement provided reliable results and outlined the need to identify the liquid diffusion coefficients in fermentation media. To predict the rising bubble velocities uB, the models considering the Morton number (Mo) showed superiority. The mass transfer coefficient kL was best described using the well-known Higbie approach. Taken together, the gas hold-up, specific surface area, and integral mass transfer could be accurately predicted. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Adding a fermentation medium is an effective way to improve the quality of cigar tobacco leaves. Methods: A novel microbial fermentation medium produced by an edible medicinal fungus, Tremella aurantialba SCT-F3 (CGMCC No.23831) was used to improve the quality of cigar filler leaves (CFLs). Changes in sensory quality, chemical components, volatile flavor compounds (VFCs), and the structure and function of microbes were investigated during the fermentation process. Results: The sensory quality of CFLs supplemented with the T. aurantialba SCT-F3 fermentation medium significantly improved. Adding the fermentation medium increased the total alkaloid, reducing sugar, total sugar, and 12 VFCs significantly. A total of 31 microbial genera were significantly enriched, which increased the microbial community's richness and diversity. Microbial functions increased, including nucleotide biosynthesis, amino acid biosynthesis, fatty acid and lipid biosynthesis, nicotine degradation, and nicotinate degradation. During fermentation, the total alkaloid, reducing sugar, and total sugar content decreased. The richness and diversity of the microbial community decreased, whereas bacterial enzyme activity increased. At the end of fermentation, the sensory quality was excellent. The microbial structure gradually stabilized, and functional genes were low. The contents of the four Maillard reaction products and three nicotine degradation products increased significantly. 2-Ethyl-6-methylpyrazine, methylpyrazine, D,L-anatabine, β-nicotyrine, nicotinic degradation products, and total nitrogen were significantly and positively correlated with sensory quality. Methylpyrazine, D,L-anatabine, and β-nicotyrine were negatively correlated with Luteimonas, Mitochondria, Paracoccus, Stemphylium, and Stenotrophomonas. Conclusion: This research provides not only a new microbial fermentation medium that utilizes edible and medicinal fungi to improve the quality of fermented CFLs, but also new ideas for the development and application of other edible medicinal fungi to improve the quality of cigar tobacco leaves. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Objective: With the development of the world economy and the integration of cultures, the Chinese cigar market has shown a significant upward trend. However, high-quality cigar leaves are mostly produced in Dominica, Cuba, Nicaragua and other places. In contrast, Chinese cigar leaves have problems such as insufficient aroma, which has become one of the main factors restricting the development of Chinese cigars. Adding medium to ferment is a traditional method in the cigar industry. At present, it mostly relies on manual experience, and lacks systematic and scientific research. At the same time, the addition of medium fermentation is mainly concentrated in the industrial fermentation process, and has not yet begun to be applied in the agricultural fermentation process. In this study, the medium was added to the agricultural fermentation process for the first time to explore the possibility of the application. The effects of adding cocoa medium to ferment on the chemical composition, sensory quality and surface microbial diversity of eggplant core cigar leaves were investigated.wrapper.Method: With Dexue 7′ as the experimental material, the changes of main chemical components of wrapper fermented with water and cocoa medium were determined, and microbial community structure on the surface and relative abundance of cigar leaves at different turning periods were analyzed, and the functional genes were predicted. The results of the study were as follows: 1) The results of sensory evaluation showed that the addition of cocoa medium could highlight the aroma of bean, cocoa and coffee, improve the sweetness and fluency and the combustibility of cigar leaves. 2) The addition of cocoa medium increased the contents of proline and malic acid which were positively correlated with sensory quality, and decreased the contents of citric acid, linoleic acid, basic amino acids and aromatic amino acids which were negatively correlated with sensory quality. 3) The addition of cocoa medium increased the total amount of aroma components in cigar leaves, especially carotenoid degradation products, and changed the structural composition of some aroma substances in wrappercigar leaves. 4) The similarity of species composition between the water-added group and the cocoa-added group was higher, but the dominant microorganisms were more concentrated. Staphylococcus and Arthrobacter maintained a high relative abundance throughout the fermentation process, which may be the key microorganisms in the agricultural fermentation stage. 5) The addition of cocoa medium increased the expression abundance of related functional genes in cigar leaves, accelerated the fermentation process of cigar leaves, and bacteria played a major role in the fermentation process.Conclusion: Adding cocoa medium in the agricultural fermentation stage, the changes of bacterial community and dominant flora on the surface of cigar leaves are the main factors affecting their internal chemical components, and the addition of media has a positive effect on tobacco fermentation.

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A comprehensive experimental characterization of a small‐scale bubble column bioreactor (60 mL) is presented. Bubble size distribution (BSD), gas holdup, and kLa were determined for different types of liquids, relevant fermentation conditions and superficial gas velocities uG. The specific interfacial area a and liquid mass transfer coefficient kL have been identified independent of each other to unravel their individual impact on kLa. Results show that increasing uG leads to larger bubbles and higher gas holdup. As both parameters influence a in opposite ways, no increase of a with uG is found. Furthermore, kL increases with increasing bubble size outlining that improved oxygen transfer is not the result of higher a but of risen kL instead. The results build the foundation for further simulative investigations. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chemical preservatives are used to control spoilage microorganisms in food. Preservative residues have certain potential hazards to the human body. In this paper, lactic acid bacteria resistant to food spoilage fungi were screened and compounded and mixed fermentation were carried out to improve the antifungal activity of the fermentation broth. The 24-well double-layer agar method and the graded inhibitory concentration method were used to screen the more antifungal strains from multiple strains of lactic acid bacteria and Propionibacterium and determine the optimal combination of mixed bacteria. Through the Plackett-Burman test and the steepest climbing test, the fermentation process was optimized, and the antifungal activity of the fermentation supernatant was measured with a 96-well plate microplate reader method. The results showed that the optimal combination of mixed bacteria was Lactobacillus plantarum L9 and Propionibacterium frederi D5. The optimized formula of fermentation medium: Glucose 55.0 g/L, calcium carbonate 6.7 g/L, yeast extract 14.8 g/L, hydrogen phosphate dipotassium 0.25 g/L, manganese sulfate 0.1 g/L, sodium acetate 5.0 g/L, ammonium citrate 2.0 g/L, the inoculation ratio was 5:1 (D5:L9), and the fermentation temperature was 37 °C. The optimized fermentation medium of the selected L9 and D5 was verified by mixed fermentation, and the antifungal activity of the fermentation broth could be as high as 47.07AU.

Previous research has indicated that Pseudomonas aurantiaca ST-TJ4 possesses a notable antagonistic impact on Phytophthora cinnamomi and holds promising potential for biocontrol. In this study, a combination of a single-factor experiment, a Plackett–Burman design and a response surface approach was employed to investigate the optimal formula of ST-TJ4 fermentation medium. Furthermore, the stability of ST-TJ4 fermentation filtrate and its biocontrol effect on Ph. cinnamomi in vivo were also evaluated. The results revealed that the optimal culture conditions for ST-TJ4 involved the use of 20.59 g/L of glucose and 18.76 g/L of yeast extract powder. Following optimization, the fermentation filtrate of ST-TJ4 exhibited an inhibition rate of 76.5%, representing a 15% increase compared to previous levels. Additionally, phzA, phzB, phzD, phzE, phzF and phzO genes involved in the synthesis of phenazine-1-carboxylic acid (PCA) and 2-hydroxyphenazine (2-OH-PHZ) were also upregulated. The ST-TJ4 fermentation filtrate demonstrated strong alkali resistance, weak acid resistance and favorable temperature and UV light stability. Furthermore, in vitro inoculation experiments confirmed that optimizing the fermentation medium reduced Ps. cinnamomi’s ability to infect the leaves of Rhododendron pulchrum.

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The addition of medium during industrial fermentation can improve the quality of cigar tobacco leaves after agricultural fermentation. In this study, the cigar filler tobacco “Brazilian Frogstrips YA14” was used as the test material to determine the contents of main chemical components in cigar tobacco leaves after fermentations with the additions of water (control group) and a medium (test group), and the changes in the community structure and abundances of bacteria on tobacco leaves during the fermentation process were analyzed. The results of the study were as follows: 1) During the fermentation process, the protein content of tobacco leaves fluctuated slightly, basically stabilized at 19%–20%. 2) Under the impact of the medium, the total content of main amino acids in tobacco leaves showed a downward trend, and the difference of which between the control group and the test group was the most obvious on the fourth day of fermentation. 3) The change trend of the content of petroleum ether extract in cigar leaves for the control group was not obvious, and the content of petroleum ether extract in the tobacco leaves for the test group decreased by 12.4% under the impact of the medium. 4) After fermentation, the relative content of saturated fatty acids for the control group and the test group all increased, while the relative content of unsaturated fatty acids all decreased. 5) After the addition of the medium, the diversity of bacteria on tobacco leaves changed significantly, the number of OTUs in tobacco leaves increased, and the bacterial community structure changed. This research indicates that after adding the medium to ferment cigar filler, the changes of bacterial community and dominant bacterial group on cigar tobacco leaves have impacts on the contents of chemical components in tobacco leaves, and the fermentation with the addition of medium has a positive effect on improving the quality of tobacco leaves.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bacillus subtilis spores have important biological applications; however, high spore-cell densities and sporulation efficiencies in fermentation is poorly reported. This study systematically analyzed the spore densities and formation efficiency of B. subtilis BSNK-5 in different culture substrates. A response surface regression equation was established based on the results of single factor and Box–Behnken experimental designs. The optimal medium formulation, as predicted from the equation, consisted of soluble starch at 3 g·L−1, soybean flour at 12 g·L−1, and MgSO4 at 5 g·L−1. The spore yield reached 2.43 × 109 CFU·mL−1, and the sporulation rate was 83.3%, which was nearly three times higher than before optimization using an optimized medium at 36 °C and 200 rpm for 60 h. [ABSTRACT FROM AUTHOR]

The liquid-state fermentation medium conditions of Trichoderma reesei of high yield cellulase were optimized with natural agricultural products as the main raw materials by different test design methods, such as the Plackett-Burman (PB), steepest climbing, Box-Behnken (BB) and response surface method (RSM) analysis. The results showed that the optimal fermentation medium conditions for enzyme production were soybean meal 2.140%, wheat bran 1.88%, peptone 0.30%. Under these conditions, the cellulase activity of the fermentation broth could reach (42.62±1.30) U/mL. In the later stage of fermentation (5 d), with the large growth of mycelium, the cellulase activity increased continuously. The crude enzyme solution could degrade cellulose and hemicellulose in corn straw to produce fermentable sugars such as free glucose, xylose, arabinose and cellobiose. [ABSTRACT FROM AUTHOR]

• Formulation of bubble breakage description for Euler-Lagrange simulations. • Application of critical Weber number as breakage criterion. • Experimental data driven breakage model valid for a broad range of bubble diameters and turbulence spectra. • Validation of the breakage criterion for multiple liquid properties that represent biotechnological applications for the valorization of syngas. An experimental data driven model for the prediction of bubble breakage in gas–liquid multiphase reactors was developed which fulfills requirements of the Euler-Lagrangian (EL) framework for the analysis of individual bubbles. The critical Weber number (We crit) serves as the breakage criterion in combination with the minimum time between two consecutive breakage events. We crit indicates when the hydrodynamic forces acting on an individual bubble surmount its surface tension. Once the threshold is passed a binary bubble breakup event occurs, which results in the formation of daughter bubbles assigned to an M−shaped daughter size distribution (DSD). Optimum We crit values were obtained by minimizing the difference between simulated and measured Sauter mean diameters d 32. The latter were derived from bubble size distributions (BSDs) measurements that cover about 11 – 89 W m−3 power inputs. Using deionized water and a minimum timespan of 30 ms between two consecutive breakages We crit = 6.1 was determined. To extend the scope of the model, characteristic media compositions for so-called syngas fermentations with Clostridium ljungdahlii were investigated. To match surface tension and viscosity with those of fresh medium (FM) and late phase medium (LPM), two aqueous solutions containing sodium dodecyl sulfate (SDS) and glycerol were prepared. Notably, the breakage model managed to well predict the impact of altered fluid properties of FM and LPM without requiring further calibration. The sum of Sauter diameter deviation between simulations and experiments was only 0.21 and 0.40 mm for FM and LPM, respectively. [ABSTRACT FROM AUTHOR]