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Anaerobic enrichment of As5+ reducing bacteria in the presence and/or absence of organic carbon (OC) and As5+ from As contaminated soil of Brahmaputra river basin (BRB) (Jorhat, Assam) was performed. Denaturing gradient gel electrophoresis of the 16SrRNA gene sequences amplified from the enriched microbial community indicated occurrence of maximum diversity under conditions receiving no OC (MSM) followed by moderate OC (LB). However, higher OC or As showed antagonistic effect on bacterial enrichment whereas together (BB + As) they showed a synergistic effect. Phylogenetic analysis of the prominent bands revealed an overall abundance of Lachnoanaerobaculum (39%), Clostridium (39%), Bacillus, Peptostreptococcaceae, Anaerostipes (13%), and Desulfotomaculum (8.7%). Moderate OC (LB) led to maximum As mobilization i.e. 27.42 µg/L, whereas presence of added As together with high OC (BB + As) enhanced the mobilization process. Mineralogical analyses of the sediments after incubation showed prominent weathering and loss of crystallinity in MSM and LB. Appearance of a new peak corresponding to arsenolamprite (As) in LB and LB + As indicated opening up of secondary phases of the minerals harboring As due to microbial leaching under moderate OC. This is the first study reporting Lachnoanaerobaculumas a potent As5+ dissimilating bacterium isolated from As contaminated subsurface sediment of BRB. [ABSTRACT FROM AUTHOR]

This study is the first to explore the STAR Community Rating System® (STAR), a data-driven sustainability framework and certification program launched in October 2012, that allows local governments to measure their sustainability performance and progress relative to other communities. This research identifies and analyzes the major characteristics of the communities that are currently participating in the program. A discussion of the findings and policy recommendations should help increase the membership and effectiveness of the STAR system. More importantly, it reinforces the enormous potential that local governments have with respect to leveraging the synergies between economic, environmental, and societal priorities. [ABSTRACT FROM AUTHOR]

Polyols or sugar alcohols, a group of reduced calorie sweeteners, are the natural and nutritive sweeteners. These are neither sugars nor alcohols; rather they are a group of low-digestible carbohydrates which can be used instead of sucrose. They occur naturally in foods and come from plant products such as fruit and berries. They are used in food as sweeteners and bulking agents. Polyols have slightly reduced sweetness and caloric values compared to sucrose. Polyols available as either in solid crystalline form or syrups are emerging as a sugar replacer as well as a sugar substitute. Low sugar or low calorie is a top ranked market trend for bakery sector. Polyols offer the baker a versatile range of ingredients to boost the available portfolio of products. They would provide the functional benefits to bakery goods when the sugars used are replaced with polyols. This review focuses on some recent studies carried out on sucrose replacement with polyols in baked products. [ABSTRACT FROM AUTHOR]