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Intercropping systems and exogenous microorganism additives are recognized for their potential to influence silage fermentation and quality. This study aims to evaluate the impacts of maize–lablab bean intercropping and lactic acid bacteria (LAB) additives on silage yield, nutritional quality, and economic profitability. A randomized block design was employed with two cropping patterns—maize monocrop (M) and maize–lablab intercrop (ML)—and five additive treatments: No additives (CK), and varying ratios of Lactobacillus Plantarum (LP) and Lactobacillus Buchneri (LB), T1 (100% LP), T2 (9LP:LB), T3 (8LP:2LB), and T4 (100% LB). The silage was analyzed and evaluated for its nutritional quality, fermentation quality, and fermentation effect after 90 days of fermentation. ML intercropping significantly enhanced the fresh matter yields by 8.59% and crude protein content by 8.73% compared to M. From the point of view of inoculation with different lactobacilli, the pH, AA, and NH3-N/TN were lower in the T2 and T3 treatments than in the other treatments, while LA was significantly higher. The V-score, which reflects the overall fermentation quality, was excellent across all treatments, with scores exceeding 80 points; the T2 treatment in ML silage achieved the highest score of 99.58. In addition, intercropping can increase the net income of farmers by 21.67%. In conclusion, maize–lablab intercropping combined with LAB inoculation, particularly with the T2 and T3 treatments, significantly enhances the silage quality and economic returns by reducing pH, increasing the LA content, and improving the CP levels. This study is the first to comprehensively analyze the synergistic effects of altering cropping systems and adding functional microorganisms on forage yield and fermentation quality, offering strategic insights for farms, especially mixed farms, to produce high-quality feed. We recommend adopting these methods to improve feed quality and maximize the profitability of silage production systems. [ABSTRACT FROM AUTHOR]

The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of Staphylococcaceae, representing up to 97.52% of the total 16S rRNA, and Penicillium digitatum, accounting for 99.74% of the total classified 18S rRNA. Lactobacillales and Saccharomycetales were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage. [ABSTRACT FROM AUTHOR]

Properties of activated sludge during ozonation were analyzed. The structure and surface characteristics altered with the increase of ozone dosage. At low ozone dosage, the floc structure was completely dismantled. Floc fragments reformed through reflocculation at an ozone dosage greater than 0.20 g O3·g−1mixed liquor suspended solids (MLSS). Inactivation of microorganisms in the activated sludge mixture was caused by ozonation. Microbial growth decreased by up to 65% compared to the control. Simultaneously, 92.5% of nucleotide and 97.4% of protein in microbial cells of the sludge were released. Organic substance, nitrogen and phosphorus were released from the sludge during the ozonation process. The initial value of soluble chemical oxygen demand (SCOD) was 72 mg·L−1. When the ozone dosage was 0.12 g O3·g−1MLSS, the value of SCOD rapidly reached 925 mg·L−1, increased by almost 12-fold. Simultaneously, 54.7% of MLSS was reduced. The composition of MLSS was changed, indicating that the inner water of cells and volatile organic substance decreased during the ozonation process. [ABSTRACT FROM AUTHOR]

The petroleum refinery industry generates a significant amount of wastewater that contains a high level of organic matter, which calls for effective and costly treatments. In this research, the effectiveness of the petroleum refinery effluent (PRE) treatment with physicochemical process of combined adsorption and coagulation was evaluated. The effects of initial pH, hydraulic condition , and combined sequence of treatment process, different treating reagent types and dosages on the chemical oxygen demand (COD) removal were investigated. Additionally, the elimination efficiency of pollutant wastewater was monitored by gas chromatography–mass spectrometry (GC–MS), and Fourier transformed infrared (FT-IR) spectrophotometer was adopted to describe the structure of the wastewater. Wooden activated carbon was chosen as adsorbent at the dosage of 10 g/L as a primary treatment, and 1500 mg/L polymeric magnesium ferric sulfate was used in coagulation. Results showed that adsorption and subsequent coagulation displayed the best performance when initial pH was 9 at shear rates (G) of G1 = 65 s−1and G2 = 20 s−1, which reached maximal removal rate of COD and total organic carbon GC–MS testing result revealed that adsorption was effective in phenols and iso-alkanes removal, whereas coagulation was good at removing esters andn-alkanes. [ABSTRACT FROM PUBLISHER]

A starter culture composed of P ediococcus pentosaceus, L actobacillus sakei and S taphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen ( TVB- N), as well as the color and texture properties, were evaluated. The histamine accumulations were 0.32 and 8.85 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The levels of residual nitrite were 4.32 and 26.72 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The thiobarbituric acid reactive substances test values reached up to 2.64 and 13.92 mg MDA/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. Additionally, the fermented sausages inoculated with the starter culture showed a stronger acidification and lower ( P < 0.05) level of the TVB- N than that of spontaneous fermentation. The starter culture made a great contribution to histamine reduction, nitrite depletion and oxidative stability in fermented sausages and was beneficial to improving hygienic quality and food safety of fermented sausages. Practical Applications High levels of histamine, residual nitrite and lipid oxidation have been described in fermented sausages, which are major problems for public health and food safety. Thus, it is worthwhile to select favorable conditions to strict control histamine accumulation, residual nitrite content and lipid oxidation in fermented sausages. In this study, to meet the requirements of high-quality safe products, a starter culture composed of P ediococcus pentosaceus, L actobacillus sakei and S taphylococcus xylosus isolated from Chinese-fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen ( TVB- N), as well as the color and texture properties, were evaluated. These results indicate that addition of the starter culture was beneficial for histamine reduction, nitrite depletion and oxidative stability. Additionally, the batch inoculated with the starter culture showed a stronger acidification and lower level of TVB- N than that of the control. In conclusion, the starter culture contributes to histamine reduction, nitrite depletion and oxidative stability of traditional fermented sausages. [ABSTRACT FROM AUTHOR]

The oil refinery effluent was dealt with biochemical treatment taking A²/O as a ore, and its quality could reach the comprehensive discharge standard of effluent. The effluent could be recycled by the low pressure multi-effect evaporation system using the low temperature heat of oil refinery, and it was the new measure of energy saving and emission reduction. The silicon and turbidity were the main parameters of evaporation process. The removal effect of silicon and turbidity by softening with lime, magnesium salt precipitation and precipitation by combination coagulant of molysite and aluminium salt were researched. The results indicated that: when he dosage of Ca(OH)2 was 500 mg/L, the removal rate of silicon and turbidity were 79. 2% and 4. 2%, respectively, and when the dosage of MgCl2 was 400 mg/L at the pH value of 10, the removal rate of silicon and turbidity were 91.6% and 74.4%, respectively. The requirement of low temperature multi-effect evaporation system could be achieved, when the dosage of Fe(II / III) Al combination coagulant was 400 mg/L and the removal rate of silicon and turbidity were 91. 9% and 90. 4%, respectively. The residual silicon content and turbidity were 17. 93 mg/L and 3 NTU. [ABSTRACT FROM AUTHOR]

Continued acid production by Lactobacillus delbrueckii subsp . bulgaricus during the chilled storage of yogurt is the major cause of postacidification, resulting in a short shelf life. Two H+-ATPase defective variants of L. delbrueckii subsp . bulgaricus were successfully isolated and their H+-ATPase activities were reduced by 51.3% and 34.3%, respectively. It was shown that growth and acid production of variants were remarkably inhibited. The variants were more sensitive to acidic condition and had a significant rate for inactivation of H+-ATPase by N, N-dicyclohexylcarbodiimide (DCCD), along with a low H+-extrusion, suggesting that H+-ATPase is direct response for H+-extrusion. In addition, the variants were also more sensitive to NaCl, while H+-ATPase activities of variants and parent strain were significantly enhanced by NaCl stress. Obviously, H+-ATPase might be involved in Na+ transportation. Furthermore, variants were inoculated in fermented milk to ferment yogurt. There was no significant difference in flavor, whereas the postacidification of yogurt during chilled storage was remarkably inhibited. It is suggested that application of L. delbrueckii subsp . bulgaricus with reduced H+-ATPase activity in yogurt fermentation is one of effect, economic and simple avenues of inhibiting postacidification of yogurt during refrigerated storage, giving a longer shelf life. Practical Application: During yogurt fermentation, continued acid production by Lactobacillus delbrueckii subsp . bulgaricus during the chilled storage of yogurt leads to milk fermentation with high postacidification, resulting in a short shelf life. In this work, 2 acid-sensitive variant strains of L. delbrueckii subsp . bulgaricus were isolated. The characteristics related to H+-ATPase were compared and it was observed that milk fermented by the variants had lower postacidification, giving a longer shelf life. Application of L. delbrueckii subsp . bulgaricus with reduced H+-ATPase activity in yogurt fermentation might be one of effect, economic and simple avenues of inhibiting yogurt postacidification during chilled storage, giving a longer shelf life. [ABSTRACT FROM AUTHOR]

Unlabelled: Continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt is the major cause of postacidification, resulting in a short shelf life. Two H(+) -ATPase defective variants of L. delbrueckii subsp. bulgaricus were successfully isolated and their H(+) -ATPase activities were reduced by 51.3% and 34.3%, respectively. It was shown that growth and acid production of variants were remarkably inhibited. The variants were more sensitive to acidic condition and had a significant rate for inactivation of H(+) -ATPase by N, N-dicyclohexylcarbodiimide (DCCD), along with a low H(+) -extrusion, suggesting that H(+) -ATPase is direct response for H(+) -extrusion. In addition, the variants were also more sensitive to NaCl, while H(+) -ATPase activities of variants and parent strain were significantly enhanced by NaCl stress. Obviously, H(+) -ATPase might be involved in Na(+) transportation. Furthermore, variants were inoculated in fermented milk to ferment yogurt. There was no significant difference in flavor, whereas the postacidification of yogurt during chilled storage was remarkably inhibited. It is suggested that application of L. delbrueckii subsp. bulgaricus with reduced H(+) -ATPase activity in yogurt fermentation is one of effect, economic and simple avenues of inhibiting postacidification of yogurt during refrigerated storage, giving a longer shelf life., Practical Application: During yogurt fermentation, continued acid production by Lactobacillus delbrueckii subsp. bulgaricus during the chilled storage of yogurt leads to milk fermentation with high postacidification, resulting in a short shelf life. In this work, 2 acid-sensitive variant strains of L. delbrueckii subsp. bulgaricus were isolated. The characteristics related to H(+) -ATPase were compared and it was observed that milk fermented by the variants had lower postacidification, giving a longer shelf life. Application of L. delbrueckii subsp. bulgaricus with reduced H(+) -ATPase activity in yogurt fermentation might be one of effect, economic and simple avenues of inhibiting yogurt postacidification during chilled storage, giving a longer shelf life., (© 2013 Institute of Food Technologists®)