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This paper discusses the effect of AB2 (Ti(Cr, Fe)2) phase on the hydrogenation properties of a Ti–Fe–Cr alloy system. Five Ti–Fe–Cr based alloys were fabricated by varying the Cr content. The microstructural analysis results revealed that the fraction of the Ti(Cr, Fe)2 phase increased with the increasing Cr content. The first hydrogenation test results indicated that all the alloys could absorb a significant amount of hydrogen at room temperature (30 °C) without a separate activation process. This behavior improved when the Ti(Cr, Fe)2 phase existed in the AB phase; the kinetics of the first hydrogenation tended to increase with the fraction of Ti(Cr, Fe)2 phase. The enhancement in the first hydrogenation kinetics of the Ti–Fe–Cr based alloys was attributed to the synergetic effect of the interface between the AB and Ti(Cr, Fe)2 phases and the inherent fast hydrogenation of the Ti(Cr, Fe)2 phase. However, the total hydrogen storage capacity decreased when the fraction of Ti(Cr, Fe)2 phase increased.

In the aim of evidencing the relationship between Mg2FeH6 synthesis and the size of Fe particles, several specimens have been prepared by applying various milling energies (milling time) on a 2.1 Mg and 1Fe powder mixture doped with a small fraction of Unsaturated Fatty Amine (UFA). The resulting nano-crystalline composite structures display a broad Fe particle size distribution as a function of milling time. The hydrogenation of those complex powders has been conducted at temperatures lower than 400 °C under 60 bar of hydrogen pressure. As expected, the Fe particle size significantly influenced the hydrogenation kinetics. Also, the inevitable distribution of a minor fraction of oxides occurring during the milling process affected greatly the hydrogen storage capacity. Under the low pressure and temperature conditions selected in the frame of this study, lower than 100 bar and 500 °C conventionally used for synthesis of high purity Mg2FeH6, the hydrogenation reaction was demonstrated to be almost completed within 6 h, confirming the fast hydrogen absorption capability of the prepared materials. Plus, nearly 84 wt% of Mg2FeH6 was achieved under the afore mentioned moderate conditions and a minor fraction of unreacted Fe still remained due to diffusion constraints existing at low temperatures.

Herein, we describe the synthesis of Mg2FeH6 by hydrogenation of a 2.1 Mg:Fe (mol/mol) powder mixture prepared by cold roll milling (CRM) in air. The thickness of Fe layers and the amount and distribution of oxygen with number of CRM passes were systematically analyzed. CRM-induced microstructural changes were shown to play an important role in Mg2FeH6 formation. Although repeated CRM effectively decreased the Fe layer thickness to values sufficient for the fast formation of Mg2FeH6, too much CRM passes decreased the total degree of hydrogenation due to inevitable oxidation of Mg in air. Both microstructure refinement and minimal oxidation are the prerequisites for efficient Mg2FeH6 synthesis, with the former condition being achievable by optimizing the number of milling passes, and the latter one requiring CRM under an inert atmosphere.

Low temperature formation of Mg2FeH6 is demonstrated by hydrogenation of Mg-Fe elemental powder mixture at a temperature as low as 350 °C which is lower than the conventional process temperature, 500 °C. To enable the low temperature synthesis, the powder mixture of Mg and Fe has been prepared by high energy ball milling using different process control agents (PCAs). A systematic study on the ball milling and hydrogenation conditions has been carried out to maximize the yield of the ternary line compound. The hydrogenation conditions together with the particle size of the starting materials turn out to play a significant role in the hydrogenation kinetics of the system. An optimized condition has demonstrated a significant hydrogenation as well as a robust cycling ability at low temperature which suggests the strong potential of the process for practical applications. Keywords: Metal hydrides, Hydrogen solid-state storage, Thermal analysis, Transmission electron microscopy, Cycling ability

We present that the equilibrium hydrogen pressure of titanium iron (TiFe) alloy, a room-temperature hydrogen storage material, can be tailored via vanadium alloying. While many 3d transition metal alloying elements (e.g., Mn, Cr, Co, and Ni) typically replace the Fe sublattice in TiFe, vanadium can replace both the Ti and Fe sublattices. Density functional theory calculation predicts that the substitution of Ti with V yields a unique effect: the equilibrium pressures of TiFe/TiFeH (P1) and TiFeH/TiFeH2 (P2) are closer, resulting in a decreased P2/P1 ratio. Experimental pressure-composition isotherms confirm this theoretical prediction. The lower P2/P1 is beneficial because the two-step TiFe hydrogenation reactions can be contained within a narrow pressure range. In contrast, the substitution of V for Fe lowers both P1 and P2, but lowers P1 more, resulting in a higher P2/P1 ratio. The contrasting effects contingent on the substitution site is a crucial factor in alloy design. It highlights the significance of vanadium as a versatile alloying element that modifies the hydrogen storage property of TiFe.

Aims: To establish an efficient genetic transformation protocol for Leuconostoc species, methods for competent-cell preparation and electroporation conditions were optimized. Methods and Results: Leuconostoc mesenteroides subsp. mesenteroides ATCC8293 cells were sequentially treated with penicillin G and lysozyme, and the plasmid pLeuCM was subsequently transformed into the cells. Our results demonstrated that transformation efficiencies were significantly increased (100-fold), and increased electric field strength also contributed to enhance transformation efficiency. Maximum transformation efficiency (1 × 104 or more transformants per μg DNA) was achieved when cells were grown in De Man, Rogosa, Sharpe (MRS) media containing 0·25 mol l−1 sucrose and 0·8 μg ml−1 penicillin G, followed by treatment with 600 U ml−1 lysozyme and electroporation at a field strength of 10 kV cm−1. When this protocol was used to transform pLeuCM into Leuc. mesenteroides, Leuconostoc gelidum, Leuconostoc fallax and Leuconostoc argentinun, successful transformations were obtained in all cases. Furthermore, this procedure was applicable to species belonging to other genera, including Lactobacillus plantarum, Pediococcus pentosaceus and Weissella confusa. Conclusions: The results demonstrate that the transformation efficiency for Leuconostoc spp. could be increased via optimization of the entire electroporation procedures. Significance and Impact of the Study: These optimized conditions can be used for the extensive genetic study and the metabolic engineering of not only Leuconostoc spp. but also different species of lactic acid bacteria.

A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used to determine the presence and diversity of lactic acid bacteria (LAB) in takju, a traditional Korean rice wine. Bacterial DNAs were extracted from 15 commercial rice wines and amplicons of partial 16S rRNA genes were separated by DGGE and intense bands were sequenced. Lactobacillus (Lb.) paracasei, Lb. plantarum, and Leuconostoc pseudomesenteroides were detected in all samples and Lb. harbinensis and Lb. parabuchneri were found with above 80% frequency of occurrence. Unknown species of Lactobacillus were also widely detected. This result revealed that, regardless of products and raw materials, the distribution profiles of LAB in takju products have a common pattern comprising of above predominant species and, furthermore, takju can be regarded as a LAB-rich fermented food providing various probiotics.

The aim of this study was to elucidate the Korean consumers’ aroma preference on wines. For this, a sensory test on 6 commercial red wines (5 imported and 1 domestic) was conducted by 250 panels and the volatile compounds of those wines were analyzed by gas chromatography-mass spectrometry. Sample 1 obtained the highest mean aroma acceptability score and analysis of volatile compounds revealed that it retained many kinds of esters and alcohols compared to other wines (including 2 acetate esters, 6 ethyl esters, 3 other esters, and 5 alcohols, mostly giving fruity aroma). Sample 1 was made by blending 2 varieties of grapes and this brewing technology might give a preferred aroma balance. The domestic wine, sample 2, made of ‘Campbell Early’ grape earned relatively higher acceptability score (2nd ranked), being considered its strong grape aroma. In the lower score group, higher concentrations of isoamyl alcohol, 1-isothiocyanto-propane, and volatile phenol were detected and their strong grassy or fatty odor might affect the lower sensory result. Strategies for production of consumer-preferred wines were suggested.

D-form lactate is often found in fermented foods and excessive dietary intake of D-lactate may cause metabolic stress in both infants and patients. Leuconostoc citreum is a major lactic acid bacterium that produces D-lactate in fermented foods. The aim of this study was to change the pyruvate carbon flux in L. citreum from D-lactate into L-lactate by heterologous expression of L-lactate dehydrogenase (ldhL) gene. For this, ldhL from Lactobacillus plantarum was cloned and introduced into L. citreum using a shuttle vector pLeuCM. In the transformant, ldhL was successfully transcribed and L-lactate dehydrogenase was expressed. As a consequence of transformation, the ratio between D- and L-isomers was changed due to the increment of L-lactate and the decrement of D-lactate, but no significant differences were found in total lactate concentration between the host and transformant cells. This is the first report of metabolic engineering in Leuconostoc by modulating the central carbon flux into health-favored way.

This study investigates the buffering effects of calcium salts in kimchi on total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added in dongchimi-kimchi, a watery-radish kimchi, and their effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.