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金沢大学理工研究域機械工学系, The brown macroalga, Sargassum horneri, is now attracting attention not only as a food source but also with regard to coast environmental preservation, coastal ecosystems, CO2 fixation, and as a marine indicator for environmental impact assessment. The present study was conducted to identify the effects of decreased seawater pH on S. horneri growth at three early developmental stages: embryo, germling, and young plant. After being exposed to acidic seawater of pH 6.0–7.5 for approximately 1–5 days, S. horneri embryos could germinate and grow when cultured in seawater with pH 8.0. At the germling stage, S. horneri growth was significantly inhibited when cultured in seawater with pH 6.0–6.6 compared to its growth in seawater with pH 8.0 (control). Moreover, at the young plant stage, S. horneri growth was significantly inhibited when cultured in seawater with pH 7.0 compared to when cultured in seawater with pH 7.5–8.0. These results demonstrate that the effects of decreased pH differ depending on the early growth stage of S. horneri, and as the growth of S. horneri progresses, the adverse effects of low pH increase. The results of this study can be used as preliminary data to promote S. horneri aquaculture in coastal areas and to assess the environmental impacts on its growth.

The objectives of this experimental research was to determine the effect of different ensiling time of maize stover silage with molasses as additive on physical quality, pH and nutritive value. The experiment used Factorial Randomized Completely Design (RCD) of two factors (maize stover = A and maize stover + 10% molasses = B), 3 ensiling time (0, 7, 14 days) and 4 replications. The treatments consisted of (A0 = maize stover without incubation, A1 = maize stover incubated for 7 days, A2 = maize stover incubated for 14 days) and (B0 = maize stover + 10% molasses without incubation, B1 = maize stover + 10 % molasses incubated for 7 days, and B2 = maize stover + 10 % molasses incubated for 14 days). The variable was measured physical quality, pH and nutritive value. The results showed that incubation time of A and B gave significant effect on physical quality and pH silage, maize stover silage without and with 10 % molasses incubated 14 days gave the best result of physical quality and pH (A = 4.00 and B = 3.89) silage. The result showed that incubation time of A and B gave highly significant effect (P0.05) on Organic Matter (OM). It can be concluded that maize stover silage with 10% molasses incubated for 14 days could increase physical quality, decreased pH and maintain nutritive value.

Thermoresponsive and degradable hydrogels are considered promising materials for the development of smart drug delivery carriers that can be applied in the human body. However, the synthesis of a thermoresponsive degradable hydrogel with desirable properties is challenging. Here, we prepared thermoresponsive degradable copolymers and hydrogels by radical copolymerization of 2-methylene-1,3-dioxepane and N,N-dimethylacrylamide. The obtained polymers exhibited low critical solution temperature-type phase separation and a swelling-deswelling behavior. Under alkaline conditions (pH 11.3), these materials degraded and turned into water-soluble oligomers. In addition, the hydrogels self-degraded in PBS due to the decreased pH of the inner hydrogel. The prepared thermoresponsive degradable polymers and hydrogels have potential applicability as stimuli-responsive drug delivery carriers and cell culture scaffolds. Thermoresponsive degradable copolymers and hydrogels were synthesized by radical copolymerization of 2-methylene-1,3-dioxepane (MDO) and N,N-dimethylacrylamide (DMAAm). These prepared materials showed thermoresponsive property through the balance of hydrophobic MDO and hydrophilic DMAAm in the polymer chain. Under alkaline conditions (pH 11.3), these materials degraded and turned into water-soluble oligomers. In addition, the hydrogels self-degraded in PBS due to the decreased pH of the inner hydrogel. The prepared thermoresponsive degradable hydrogels are expected as stimuli-responsive drug delivery carriers and cell culture scaffolds.

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) during storage at 4°C. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100°C). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L*), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried GTP (FGTPSs), but also had the highest redness (a*) and yellowness (b*) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPSs (F) than in the OGTPSs (O). Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to RFSs resulted in higher lipid antioxidant, antimicrobial activities, improving physicochemical properties and extended the shelf-life.

Quality attributes of yoghurt made from cow's milk fortified with whey protein hydrolysate were studied. Six yoghurt treatments were made, control yoghurt was made by adding 3% non-fat dry milk to cow's milk while the other five treatments were made by fortifying cow's milk by 0.5, 1.0, 1.5, 2.0 and 2.5% whey protein hydrolysate respectively and 3.0% nonfat dry milk to each treatment. All yoghurt treatment was stored in refrigerator for 12 days and was sampled when fresh and at 3, 6, 9 and 12 days for chemical, rheological, microbiological analysis and sensory evaluation. The obtained results indicated that adding whey protein hydrolysate to cow's milk caused a significant increase of total solids, total protein and ash contents, titratable acidity, while decreased pH values and whey syneresis of yoghurt treatments and these effects were proportional to the rate of adding whey protein hydrolysate. Also, adding whey protein hydrolysate up to 2.0% increased the scores of organoleptic properties and treatment T4 that made with adding 2.0% whey protein hydrolysate was the most acceptable yoghurt treatments. Total solids, total protein, ash and fat contents of all yoghurt treatments did not change significantly, (P > 0.05) during storage period, while titratable acidity increased. Whey separation decreased during storage period up to the sixth day of storage period then increased up to the end of storage period, while the scores of organoleptic properties were almost stable up to the ninth day of storage period.

Made available in DSpace on 2022-04-29T08:45:36Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-10-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The increasing CO2-concentrations in the atmosphere promote ocean acidification. Seawater chemistry changes interact with contaminants, such as illicit drugs in the coastal zones. This work evaluates impacts of pH decrease and crack-cocaine exposure on the commercial mussel Perna perna through biomarker responses (lysosomal membrane stability, lipid peroxidation, and DNA strand breaks). The organisms were exposed to different crack-cocaine concentrations (0.5, 5.0, and 50 μg L−1) combined with different pH values (8.3, 8.0, 7.5, 7.0, 6.5, and 6.0) for 96 h. Crack-cocaine in the different acidification scenarios triggered cyto-genotoxicity, which affected the overall health of mussels exposed to cocaine environmentally relevant concentration. This study produced the first data on biomarker responses associated with CO2-induced acidification and illicit drugs (crack-cocaine) in marine organisms. Department of Physico-Chemistry Aquatic Systems Research Group UNESCO/UNITWIN WiCop Faculty of Marine and Environmental Sciences University of Cádiz Centro de Investigaciones Costeras-Universidad de Atacama (CIC-UDA) University of Atacama Department of Ecotoxicology Santa Cecília University (UNISANTA) Department of Marine Sciences Federal University of São Paulo (UNIFESP) Study Center on Pollution and Aquatic Ecotoxicology Paulista State University (UNESP) Study Center on Pollution and Aquatic Ecotoxicology Paulista State University (UNESP) FAPESP: 2018/18456-4 CNPq: 409187/2016-0

Processed cheeses containing 5% w/w potato, waxy maize or corn starch were manufactured in the pH range 4.5–6 to investigate the effect of pH on the physical and microstructural characteristics of high-starch processed cheese. Increased hydrogen bonding between the starch alcohol groups and hydrophilic protein residues was observed with both increasing and decreasing pH, indicating a higher degree of starch distribution. Optical microscopy showed a continuous starch exclusion network in cheeses manufactured with native starch between pH 4.8–5.3, with discrete starch particles present at increased and decreased pH. This network breakdown reduced product hardness and increased meltability, with the 5% starch cheese manufactured at pH 6 exhibiting higher sensory acceptability compared to the non pH modified sample. The present work demonstrates that increasing cheese pH during manufacture can reduce the negative physical characteristics associated with high-starch processed cheese and may provide industry with a cost effective method to increase the sensory acceptance of such products.

Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated. A laboratory-made consortium was compared with a consortium originating in Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread.Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume, weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance of pulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereas laboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improved antiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciated beverage.The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depending on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features corresponding to consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the first time, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials. © 2019 Society of Chemical Industry.

Manganese and ammonium pollution in surface water sources has become a serious issue. In this study, a pilot-scale filtration system was used to investigate the effect of ammonium on manganese removal during the simultaneous removal of ammonium and manganese from surface water using a manganese co-oxide filter film (MeOx). The results showed that the manganese removal efficiency of MeOx in the absence of ammonium was high and stable, and the removal efficiency could reach 70% even at 5.5 °C. When the influent ammonium concentration was lower than 0.7 mg/L, ammonium and manganese could be removed simultaneously. However, at an ammonium concentration of 1.5 mg/L, the manganese removal efficiency of the filter gradually decreased with time (from 96% to 46.20%). Nevertheless, there was no impact of manganese on ammonium removal. The mechanism by which ammonium negatively affected manganese removal was investigated, demonstrating that ammonium affected manganese removal mainly through two possible mechanisms. On one hand, the decreased pH caused by ammonium oxidation was unfavorable for the oxidation of manganese by MeOx; on the other hand, the presence of ammonium slowed the growth of new MeOx and retarded the increase in the specific surface area of the MeOx-coated sand, and induced changes in the morphology and crystal structure of MeOx. Consequently, the manganese removal efficiency of the filter decreased when ammonium was present in the inlet water.

The aim of present work was to evaluate periodic changes in bakery industry sludge during vermicomposting. Six different blends of cow dung (CD) and bakery industry sludge (BIS) containing 10 to 50% of BIS were assessed in this study. Changes in physico-chemical parameters were evaluated at 21 days interval up to 105 days. Earthworms significantly increased NPK content and EC, while decreased pH, TOC and C: N ratio of BIS. After vermicomposting, TKN, TAP and TK contents increased 2.0–3.5, 1.2–1.9 and 1.2–1.4 times, respectively as compared to initial blends. A significant reduction (65.4–83.5%) in C: N ratio was observed in all blends. The concentrations of metals were found to be higher in the vermicomposts as compared initial blends. It was inferred that bakery industry sludge spiked with cow dung can be biotransformed into valuable manure employing earthworms.

This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil adsorbing frying methods in future work.

This study aims at providing new insight on protein denaturation in freezing-thawing. Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface hydrophobicity. One additional freezing-thawing cycle at slow freezing rate caused appearance of a 160 kDa myosin-4 fragment in SDS-PAGE, further decreased water-holding of myofibrils and increased surface hydrophobicity. Fresh minced pork was exposed to either high salt (2 M KCl) only or high salt with lower pH to mimic conditions in freezing. Exposure to high salt only increased water-holding of myofibrils and hence did not reproduce myofibrillar protein changes in freezing. Exposure to combinations of lower pHs and high salt decreased water-holding and increased surface hydrophobicity, suggesting myofibrillar protein denaturation occurred by a comparable mechanism as in freezing-thawing. We propose that exposure to decreased pH combined with high solute concentrations in the unfrozen water of frozen meat is the primary cause of myofibrillar protein denaturation in frozen-thawed meat.

The aim of this research is to study the fermentation technique of coconut processed liquid waste by varying the inoculum concentration of Lactobacillus acidophilus bacteria for lactic acid production. This research was carried out in several steps, namely the first step was the inoculum cultivation process of Lactobacillus acidophilus bacteria, the second step was the fermentation process of coconut water with variations in the concentration of Lactobacillus acidophilus bacteria inoculum, namely 5%, 10% and 20%. Analysis of lactic acid products, pH, glucose, Total Dissolved Solid (TDS), Total Suspended Solid (TSS) and Volatile Suspended Solid (VSS). The variation in the concentration of Lactobacillus acidophilus bacteria inoculum 20% is the most optimum to produce total lactic acid for batch and continuous systems. The results of the correlation analysis for inoculum variations of 5%, 10% and 20% had a strong relationship with lactic acid production, decreased pH and decreased glucose levels. The greater the inoculum concentration, the greater the decrease in the TDS, TSS and VSS content.

Combined effects of reduced pH, as predicted under climate change scenarios, and the most popular and widely used stimulant caffeine were assessed in hemocyte parameters of the mussel Mytilus galloprovincialis, being hemocytes involved in immune defense. Bivalves were exposed for one week to natural pH (8.1) and two reduced pH values (pH -0.4 units and pH -0.7 units). Exposure continued for additional two weeks, both in the absence and in the presence of environmentally relevant concentrations of caffeine (0.05 and 0.5 &micro, g/L). Hemocyte parameters (total hemocyte count, hemocyte volume and diameter, neutral red uptake and hemocyte proliferation) were measured after 7 days of exposure to pH only, and after 14 (T1) and 21 (T2) days of exposure to the various pH*caffeine combinations. At all sampling times, pH significantly affected all the biological variables considered, whereas caffeine exhibited a significant influence at T2 only. Among the various hemocyte parameters, caffeine caused a significant increase in total hemocyte count at T2, and in hemocyte volume and diameter at both T1 and T2, when a significant interaction between pH and caffeine was also found. Overall, results demonstrated that hemocyte functionality was strongly influenced by the experimental conditions tested. Further studies are needed to assess combined effects of climate changes and emerging contaminants on bivalve immune system when challenged with environmental pathogens.

Fish reproductive success is linked to the ability of couples to mate and produce clutches that successfully hatch. Environmental stressors like high temperature and low pH can jeopardize this energetically costly process. In this study, exposure to high temperature and low pH was tested on a marine temperate species, Gobiusculus flavescens, to evaluate effects on reproductive performance. Breeding pairs were assigned to different temperatures (+ 0 °C, + 3 °C relative to in situ temperature) and pH levels (8.0, 7.6), in a cross-factorial design for a 3-month period. Reproduction activity, success, and paternal investment were measured throughout the exposure period. Results show reproduction is impaired by elevated temperature, while low pH had little impact. Breeding pairs under high temperature had 3% to 10% hatching success, up to 30% less eggs and eggs up to 20% smaller. Although paternal investment was not affected by tested parameters, males of breeding pairs exposed to elevated temperature had smaller gonadosomatic indexes, which might indicate a lack of investment in the reproductive process. Overall, results show that elevated temperature, expected more frequently in the near future, as a consequence of global warming, may impair key processes like reproduction in temperate fish, with potential consequences for fitness and population replenishment. Fundação para a Ciência e Tecnologia - FCT info:eu-repo/semantics/publishedVersion

Purpose: We aimed to investigate the effects of soybean diet and back massage on the neck skin of middle-aged women. Methods: Enrolled subjects were classified into four groups (n=10 each): control (Cont), soybean diet (SD; ingested 50 g soybean every morning), back massage (BM; received a 30 min back massage twice a week), and soybean diet and back massage (SDBM; ingested soybean and received a 30 min back massage twice a week). Changes in sebum, moisture, and pH levels and in the melanin and erythema indices of the neck skin were measured before and 12 weeks after the experiment. Results: The sebum and moisture levels showed significant increase in all groups. The Cont group subjects showed a significant increase in the melanin and erythema indices but a decrease in pH. The SD group subjects had significantly reduced pH and melanin index; however, the change in the erythema index was not significant. The BM group subjects showed significantly decreased pH and erythema index; however, the change in the melanin index was not significant. Further, the SDBM group subjects had significant decrease in pH and melanin and erythema indices. Conclusion: Middle-aged women in the SDBM group experienced the greatest benefits on the neck skin. The combinatorial effect of SD and BM may be useful as an indicator for changes in the body and have a role in further research.

The main source of energy for red cell metabolism is glucose via glycolytic pathway. Red cells metabolism slows down during storage at 2–6OC. Biochemical changes during storage are called storage lesions, i.e. decreased pH, glucose, and ATP, lactic acid accumulation, and loss of red cells function. Samples taken from the tip of PRC bags in CPDA-1 of the same code are divided into four sections, and stored in the blood bank refrigerator at 2–6OC. Glucose level is measured using ABX Pentra 400 (Horiba, Japan) on storage day 3 as a control, day 7, day 14, and day 21. Glucose levels during storage decreased significantly between day 3, and day 7 (p < 0.001), between day 7, and day 14 (p < 0.001), and between day 14, and 21 (p < 0.001). Glucose levels of Packed Red Cells (PRC) decrease during storage. Glycolysis occurs during storage although metabolism slows down.

Spiced yoghurt improves health in various ways such as ability to improve metabolism and burn extra calories. Consumption of full fat yoghurt has declined due to the awareness of the probable harmful effects of fat on consumers’ health, thus dietary habits of consumers have changed and market interest has also tended to change in favour of low or non-fat yoghurt. This study was aimed at highlighting the physico-chemical, microbiological analysis and nutritional importance of spiced yoghurts. Standard methods were used for the production of plain and spice -treated yoghurts and the spices used were turmeric, Aframomum danielli and clove (1% w/v), respectively. All the yoghurt samples were stored at 4°C.Control sample (plain yoghurt) had no spice. Physicochemical profile, proximate composition and microbiological analysis were determined for all the yoghurt samples. The glycemic load of each sample was calculated by multiplying the glycemic indices (GIs) of non-fat yoghurt (International Glycemic Index Table) by the available carbohydrate and dividing the product by 100. While the carbohydrate content of plain yoghurt was 24.15 ± 0.69%, turmeric and Aframomum danielli - spiced yoghurts had 14.75 ± 0.69 %and 14.37 ± 1.29%, respectively. The fat contents of plain, turmeric, Aframomum danielli and clove spiced - yoghurts were 0.10±0.05%, 0.03±0.01%, 0.20±0.13% and 0.25±0.63%, respectively. The spiced yoghurts had decreased pH and increased titratable acidity values during the storage period. Total bacterial counts of turmeric (1.4×10 4 cfu/ml), Aframomum danielli (1.0×10 4 cfu/ml) and clove (1.6×10 4 cfu/ml) spiced yoghurts decreased when compared to plain yoghurt with 2.4×10 4 cfu/ml. Some fungi were detected in spiced yoghurts toward the end of storage period. The results of GIs obtained were found to be under low glycemic load. Glycemic load of plain yoghurt (7.86± 0.24) was significantly (P ≤ 0.05) higher than those of clove (4.56 ± 0.45) and Aframomum danielli (4.64 ±0.43) spiced yoghurts, respectively. In conclusion, spiced yoghurt is a nutritionally beneficial product which is considered to be safe. The findings of the present work can be useful from the standpoint of health of yoghurt consumers. Keywords: Spice, yoghurt, glycemic load, quality evaluation, Aframomum danielli , turmeric, clove

Combined effect of acidification and sea warming derived from future conditions of Climate Change have been little investigated in marine photoautotrophs, especially on sensitive organisms such as calcifying macroalgae. The aim of this investigation was to evaluate the interactive effects of acidification and increased temperatures on the two Brazilian calcifying macroalgae Lithothamnion crispatum and Sonderophycus capensis . Both species were cultured for 48 h under: (1) current pH (7.8 ± 0.2) and temperature (18 ± 2 °C) during winter; (2) future pH (7.4 ± 0.2) and temperature (30 ± 2 °C) during summer; (3) current temperature and future pH; and (4) future temperature and current pH. We evaluated photosynthetic performance (measured Δ F/F´ m ), growth rates (weight), relative carbonate content, and total phenolic compounds. Our results showed similar negative effects under decreased pH and increased temperatures in both species, although carbonate content S. capensis was less affected than in L. crispatum . Total phenolic compounds measured in S. capensis showed the highest levels at potential future pH and temperature conditions. Given that stress conditions associated with decreased pH and increased temperatures are important inductors of an oxidative response, it is likely that phenolic compounds are synthetized to fulfil an antioxidant purpose. Even though physiological performance was affected in both calcifying macroalgae under the most likely negative future pH and temperature conditions, their biological viability indicates they may be able to thrive under coming Climate Change scenarios.

Soil pH could be greatly affected by agriculture practices in paddy soils, in which microbial Fe(III) reduction is a prevalent and important biogeochemical process. There is increasing evidence that microbial fermentative processes can play an important role in Fe(III) reduction. In this study, the response of metabolically active Clostridium community to initial pH adjustment was investigated to elucidate the mechanism of the effects of soil pH on microbial Fe(III) reduction through fermentative microbes. Two paddy soils with different original pH were incubated anaerobically for 40 days. The initial pH of alkaline paddy soil (Baodi district; pH 7.89) was adjusted to acidic levels (approximately pH 5.2), and the initial pH of acidic paddy soil (Nanchang county; pH 5.17) was adjusted to alkaline levels (approximately pH 7.9). The abundance and the structure of metabolically active Clostridium community were measured on days 0, 1, 5, 10, 20, and 40 during anaerobic incubation. Decreasing the initial pH of alkaline paddy soil decreased the Clostridium abundance by 3.77 × 104 to 1.30 × 107 copies g−1 soil, while increasing the initial pH of acidic paddy soil decreased the Clostridium abundance by 1.25 × 108 to 1.80 × 1010 copies g−1 soil within the first 20 days. Decreased initial pH stimulated the growth of H2-producing Clostridium species, while increased initial pH was conducive to the growth of Fe(III)-reducing Clostridium species. The dynamics of the abundance and structure of Clostridium community were closely correlated with processes of hydrogen production and Fe(III) reduction. Decreased pH could inhibit Fe(III) reduction by reducing the abundance and changing the structure of Clostridium community. However, the effects of increased pH on Fe(III) reduction were not obvious as a result of stimulation of the growth of Fe(III)-reducing Clostridium species and H2 utilization ability. Decreasing the initial pH of alkaline paddy soil and increasing the initial pH of acidic paddy soil led to significant decreases in the abundances and great differences in the structures of metabolically active Clostridium community. This study further demonstrated that fermentative microbes could play an important role in Fe(III) reduction via direct and indirect effects, and their optimum pH for growth was closely related to the inherent soil pH.

In light of the high affinity of Cu2+ for Alzheimer's Aβ1–42 and its ability to subsequently catalyze the formation of radicals, we examine the effects of Cu2+ binding, Aβ oxidation, and an acidic environment on the conformational dynamics of the smallest Aβ1–42 oligomer, the Aβ1–42 dimer. Transition networks calculated from Hamiltonian replica exchange molecular dynamics (H-REMD) simulations reveal that the decreased pH considerably increased the β-sheet content, whereas Cu2+ binding increased the exposed hydrophobic surface area, both of which can contribute to an increased oligomerization propensity and toxicity.

A database was developed from 97 articles and was used to examine the effect of inoculant rate of obligate homofermentative and facultative heterofermentative lactic acid bacteria (OF-LAB) and obligate heterofermentative LAB (O-LAB) on silage quality using meta-analysis. This study also compared LAB inoculant groups with or without fibrolytic enzyme on the quality of legumes and forages based-silage. Results from regression equations showed that elevating levels of OF-LAB linearly reduced pH and increased lactic acid (LA) during ensiling but had no effect on aerobic stability. Conversely, O-LAB linearly increased aerobic stability. Compared to control group, LAB containing fibrolytic enzymes decreased pH by 12.15% and increased LA and neutral detergent fibre (NDF) by 58.94% and 12.23% respectively which is the highest than other inoculant groups. In conclusion, although all types of inoculants are effective to improve silage quality, response of plant materials to inoculants containing fibrolytic enzymes varied.

This study aims to find out the interaction between the percentage of Garcinia atroviridis extract and the shelf life of the physical quality culled chicken meats. This study used a complete randomized design of factorial patterns. The first factor is the concentration of Garcinia atroviridis extracts (P0:0%, P1:3%, P2:6% and P3:9%). The second factor is the shelf life at (T1:24 hours and T2:48 hours). The data was analysed using a nova and if there was a noticeable difference will be continued using Duncan tests. The results showed that there was an interaction (PGarcinia atroviridis P1, P2, and P3 in the shelf life of T1 and T2 against pH, cooking loss, meat moisture content. However, there is no interaction (P >0.05) between Garcinia atroviridis in shelf life against the drip loss of meat. The higher Garcinia atroviridis extract will lead to decreased pH value, lower cooking loss value, and increase meat moisture content. The results showed the physical quality of culled chicken meat was still in the normal range. The use of Garcinia atroviridis extract 3% is recommended to improve the physical quality of culled chicken meat at a shelf life of 24 to 48 hours.

Summary The growth of plant roots and arbuscular mycorrhizal fungi (AMF) can be inhibited by low pH; however, it is largely unknown which is more sensitive to low pH. This study aimed to compare the physiological and molecular responses of external hyphae (EH) and roots to low pH in terms of growth, development and functioning. We established AM symbiosis in a two-compartmented system (root compartment, RC; hyphal compartment, HC) using AMF and transformed hairy roots and exposed them to pH 6.5 and/or pH 4.5. The results showed that pH 4.5 significantly decreased root cell viability, while EH at pH 6.5 attenuated the effect. In either RC or HC, pH 4.5 reduced biomass, P content, colonization, ALP activity in roots, and ALP activity and polyphosphate accumulation in EH. GintPT expression in EH was inhibited by pH 4.5 in HC but not in RC. The expression of mycorrhiza-responsive LePTs was significantly reduced by the lower colonization due to decreased pH in either RC or HC, while the expression of non-mycorrhiza-responsive LePTs was not affected. Variation partitioning analysis indicated that EH was less sensitive to low pH than roots. The interactions between roots and EH under low pH stress merit further investigation. This article is protected by copyright. All rights reserved.

Four experiments evaluated the use of a complete starter feed (RAMP; Cargill Corn Milling, Blair, NE) for grain adaptation. In Exp. 1, 229 yearling steers (397 ± 28.4 kg BW) were used to compare a traditional adaptation program (CON) with adapting cattle with RAMP in either a 1- (RAMP-1RS) or 2- (RAMP-2RS) ration system. From d 23 to slaughter, cattle were fed a common finishing diet. In Exp. 2, 390 yearling steers (341 ± 14 kg BW) were used to compare accelerated grain adaptation programs with RAMP with 2 control treatments where RAMP was blended with a finishing diet containing either 25 (CON25) or 47.5% (CON47) Sweet Bran (Cargill Corn Milling) in 4 steps fed over 24 d to adapt cattle. Rapid adaptation treatments involved feeding RAMP for 10 d followed by a blend of RAMP and a 47% Sweet Bran finishing diet to transition cattle with 3 blends fed for 1 d each (3-1d), 2 blends fed for 2 d each (2-2d), or 1 blend fed for 4 d (1-4d). From d 29 to slaughter, all cattle were fed a common finishing diet. In Exp. 3, 300 steer calves (292 ± 21 kg BW) were used to compare the CON47 and 1-4d adaptation programs with directly transitioning cattle from RAMP, which involved feeding RAMP for 10 d and then switching directly to F1 on d 11 (1-STEP). From d 29 until slaughter, F2 was fed to all cattle. In Exp. 4, 7 ruminally fistulated steers (482 ± 49 kg BW) were used in a 35-d trial to compare the CON47 and 1-STEP adaptation programs. Ruminal pH and intake data from the first 6 d of F1and first 6 d of F2 were used to compare adaptation systems. Adaptation with RAMP-1RS and RAMP-2RS increased ( 0.11) among treatments in Exp. 2. Daily gain, DMI, and G:F were not different ( > 0.20) among treatments on d 39 or over the entire feeding period in Exp. 3. When F1 or F2 was being fed, DMI was similar ( ≥ 0.40) for CON47 and 1-STEP in Exp. 4. When F1 or F2 was being fed, 1-STEP cattle had lower average ruminal pH ( ≤ 0.03) and greater time below a pH of 5.3 ( ≤ 0.03). Using RAMP for grain adaptation improved performance compared with traditional adaptation. Rapid adaptation with RAMP decreased pH, but no performance differences were observed between long and rapid RAMP adaptation programs. Therefore, cattle started on RAMP do not require extensive adaptation before feeding a finishing diet with Sweet Bran.

In the study five iso-nitrogenous and iso-energetic diets were formulated. T1 was a control with DCP (di-calcium phosphate) supplementation, T2 without DCP, T3 was a T2 supplemented with Acidifier (0.3% formic acid), T4 was a T2 supplemented with phytase (750 FTU/kg) and T5 was a T2 supplemented with Acidifier and phytase. Tra catfish fingerlings (15g) were cultured in 500 liter composite tanks in 10 weeks. The study indicates dietary supplementation of phytase (T4 and T5) significantly improved growth performances, ameliorated feed utilization and increased ash content of the whole body and bone phosphorus of juvenile Tra catfish. The study also indicates supplementing acidifier also improved growth performance, ameliorated feed utilization and increased ash content of the whole body and bone phosphorus. The decreased pH value of gastric juice due to the acidifier supplementation can accounts for the present result. However, mixture of phytase and an acidifier in T5 treatment does not have any ameliorated effect when compared to the separated phytase or separated acidifier. It seems the synergic effect of a mixture does not exist in the study. Some studies are needed to find out the suitable mixture of the two feed additives in Tra catfish feed.

Although it has been shown that ocean acidification generally has a negative impact on fertilisation success of broadcast spawning marine organisms, whether induced fertilisation success reduction is a consequence of elevated pCO2 or decreased pH remains unclear. Therefore, the impacts of HCl- and CO2-induced acidified seawater on sperm motility and gametes fertilisation capability of a broadcast spawning bivalve species, Tegillarca granosa were investigated in the present study. The results showed that the fertilisation capability of both gametes was significantly reduced in either HCl- or CO2-acidified seawater. In addition, significant impacts on sperm motility were observed in the group exposed to CO2-acidified seawater, suggesting that this parameter is sensitive to pCO2 instead of solely pH value. The differences between the two seawater acidification manipulating methods may be due to the intrinsic difference in diffusion capability of CO2 and protons.

The large variability in rainwater quality both in time and location as well as the relatively small number of tests make the preliminary assessment of economic exploitation of these waters difficult. Determining the relation between the conditions and location of rainwater collection and rainwater quality would help to indicate the range of options for rainwater use as well as parameters that require improvement. The aim of the presented article is to establish chosen physical, chemical and microbiological parameters of rainwater and, based on the results obtained, to determine the possibilities for a safe use of these waters in households. The research had been carried out for two years. Samples of chosen rainfalls were collected from spring to autumn from the following roofing materials: concrete roof tiles, ceramic roof tiles, zinc coated metal sheets and epoxy coated. The physical, chemical and microbiological quality assessment has been conducted basing on the following parameters: reaction, turbidity, electrical conductivity, concentration of biogenic compounds, concentration of chosen elements, number of Escherichia coli as well as number faecal streptococci. A significant bacterial contamination, a decreased pH and an increased turbidity of rainwaters were identified, depending on the parameters of the roofing washed by rainfalls and the intensity and frequency of precipitation.

To explore the effects of different tempering methods and end‐tempering temperature on pork quality, 1 kg frozen lean pork samples in cuboid shapes were treated under radio frequency tempering (3 kW, 27.12 MHz), water tempering, and air tempering from −22°C to −1°C and −4°C, respectively. Tempering time, temperature distribution, drip loss, cook loss, pH, color, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVBN) value of tempered samples were evaluated for comparison. Results showed both tempering methods and tempering temperature had significant (p 0.05) expect for the increased drip loss, cook loss and the decreased pH (p

The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+ BLP 0.1%; and 6) T5: humic acid 2%+ BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p

Microbes simultaneously drive multiple functions (multifunctionality) that support human well-being. However, the structure and function of microbial communities and their impact on soil multifunctionality following grassland afforestation remains unknown, thus hindering our ability to formulate conservation policies. We compared soil bacterial and fungal communities, soil abiotic properties, and soil nitrogen (N) function and multifunctionality in the afforested sites that were previously grassland, on a subtropical plateau in China. We also explored the degree to which the niche complementarity effect and the selection effect of microbes are linked to soil N function and multifunctionality. We found that afforestation of grassland significantly decreased pH, available N concentration and density, and soil multifunctionality. However, afforestation significantly increased C (carbon) limitation and shifted soil microbes from being limited by N to, instead, being co-limited by N and P (phosphorus). The significant decrease in available N was primarily driven by soil microbes. In shaping soil N availability, the effect of bacterial diversities was stronger than that of fungal diversities, and the effect of fungal functional diversities was stronger than that of bacterial functional diversities. The effect of functional diversities was greater than that of all the significant changes in the functions and, also, the significant changes in the N-related functions. These results further emphasized that functional niche complementarity dominated soil N availability. In addition, bacterial taxonomic diversities showed positive effects of niche complementarity on soil multifunctionality; ultimately, the losses in bacterial taxonomic diversities derived from the increases in C limitation and the shifts in NP limitation combined to impaired soil multifunctionality. Our results suggested that the optimization of soil microbial functional diversities might increase soil N availability, and that minimizing losses of soil microbial taxonomic diversities by optimizing soil abiotic environments might improve soil multifunctionality.

The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The application of non-traditional sourdough made using seed flour, such as hemp, chia, and quinoa for gluten-free bread preparation could improve organoleptic and structural characteristics of gluten-free maize/rice bread. Chia, hemp, and quinoa flour were fermented with L. sanfranciscensis W2, and the non-traditional sourdough obtained was used for gluten-free bread production. The results showed that L. sanfranciscensis W2 can adapt and act on non-traditional substrates such as chia, hemp, and quinoa flour (total count of lactic acid bacteria were 9.76, 10.05, and 8.56 log10 CFU/g, respectively). The results showed that fermentation time and flour type had a significant influence on non-traditional sourdough properties. Non-traditional sourdough had decreased pH, specific volume, and rate of bread staling and increased bread porosity compared with bread made only with chia, quinoa or hemp seed flour. Application of non-fermented chia and hemp flour increased the firmness and the rate of bread staling, whereas use of non-traditional hemp and quinoa sourdough reduced the rate of bread staling. In many cases, chia, hemp, and quinoa flour increased the acceptability of gluten-free maize/rice bread.

The trade of live crustacean species is a unique practice that attracts costumers by ensuring crab freshness. This seafood is consumed worldwide because of its nutritional value and positive impact on human health. However, few studies address the impact of the complex live-trade chain on the animal and meat quality parameters. We aimed to study the air-exposure and re-immersion effect on Southern King Crab (SKC) Lithodes santolla biochemical and meat quality parameters. Live SKC were air-exposed for 24 h at 8 °C and then re-immersed in seawater for 24, 48 and 96 h, at the same temperature. We recorded crab vigor, as well as raw and cooked meat parameters, to assess the quality after dry-transport simulation and during re-immersion. Specifically, biochemical parameters such as proximate chemical composition and lactate accumulation, and quality parameters such as total volatile basic nitrogen (TVB-N) and textural properties were assessed. We found no mortality after the air-exposure interval, with vigor values recovering after 96 h of re-immersion. Besides, the air-exposure interval increased the TVB-N, as it decreased pH and moisture of cooked meat, but did not affect the meat texture or cooking yield. We conclude that air-exposure has a subtle impact on Lithodes santolla meat quality and changes are reversed after the re-immersion of crabs in recirculating seawater aquaria. Ensuring live trade quality of crustacean meat after long dry-transport allows for market expansion, since crabs can be transported to more distant regions. This would also have a positive impact on high-seas fisheries, because crab could be maintained until ships arrive ashore.

Twenty Staphylococcus aureus strains harboring seh gene, including one carrying also sec gene and 11 sea gene, were grown in BHI+YE broth and milk and were tested for SEA, SEC and SEH production. All strains decreased pH of BHI+YE broth at 24h and increased them at 48h. Seventeen S. aureus strains grown in milk changed pH for no >0.3 unit until 48h. Three other S. aureus strains significantly decreased pH during growth in milk. All S. aureus produced SEH in BHI+YE broth in amounts ranging from 95 to 1292ng/ml, and from 170 to 4158ng/ml at 24 and 48h, respectively. SEH production in milk by 17 strains did not exceed 23ng/ml at 24h and 36ng/ml at 48h. Three S. aureus strains able to decrease milk pH produced 107-3029ng/ml and 320-4246ng/ml of SEH in milk at 24 and 48h, respectively. These strains were grown in milk and BHI+YE broth with pH stabilized at values near neutral leading to a significant decrease of SEH production. Representative weak SEH producers were grown in milk at reduced pH resulting in moderate increase in SEH production. SEA was produced in milk by 10S. aureus strains at 24-151ng/ml at 24h, and 31-303ng/ml at 48h. SEA production in milk was higher or comparable as in BHI+YE broth in 3 strains and lower for remaining strains. Production of SEC by sec-positive S. aureus strains was lower in milk than in BHI+YE broth, ranging from 131 to 2319ng/ml at 24 and 48h in milk and 296-30,087ng/ml in BHI+YE at 24 and 48h. Both lacE and lacG transcripts involved in lactose metabolism were significantly up-regulated in milk in strong SEH producers. In these strains hld, rot and sarA transcripts were up-regulated in milk as compared to weak SEH producers. Stabilization of milk pH at a value of raw milk significantly down-regulated hld, rot and sarA RNA in strong SEH producers. Milk was generally found unfavorable for enterotoxin production. However, certain S. aureus strains were not restricted in SEH and SEA expression in milk, unlike SEC which remained down-regulated in this environment. Therefore, low safety risk related to S. aureus producing SEC in milk, as suggested previously, may not pertain to certain SEA and SEH-producing strains.

Northern red oak (Quercus rubraL.) is one of the most important introduced tree species in the Czech Republic, occupying about 6,000 ha with ca. 900,000 m3of the standing volume. The presented study aims to evaluate its soil forming effects on natural oak sites. Soil chemistry of the upper soil layers (F+H, Ah, B horizons) was studied in three pairs of stands of both species. In each stand, four bulk samples were taken separately for particular horizons, each consisting of 5 soil-borer cores. The soil characteristics analysed were: pH (active and potential), soil adsorption complex characteristics (content of bases, exchangeable cation capacity, base saturation), exchangeable acidity (exchangeable Al and H), total carbon and nitrogen content, and plant available nutrients content (P, K, Ca, Mg). Total macronutrient content (P, K, Ca, Mg) was analysed only in holorganic horizons. Results confirmed acidification effects of red oak on the upper forest soil layers such as decreased pH, base content, base saturation, all nutrient contents in total as well as plant-available form and increased soil exchangeable acidity (exchangeable Al) in comparison to the sessile oak stands, especially in holorganic horizons and in the uppermost mineral layer (Ahhorizon). Northern red oak can be considered as a slightly site-soil degrading species in the studied sites and environmental conditions in comparison to native oak species.

Blood-O2 affinities (P50) were measured over a physiologically relevant pH range at 31 (highest temperature average of Rio Negro over the last 8 years), 33 and 35° C for 10 species of the Rio Negro, aiming to test the acute effects of temperature foreseen by the IPCC (Intergovernmental Panel on Climate Change) for coming years. The animals were collected during an expedition to the Anavilhanas Islands of the Rio Negro, 110 km upstream from Manaus (2° 23′ 41″ S; 60° 55′ 14″ W). Hoplias malabaricus showed higher blood-O2 sensitivity to pH changes (Bohr effect, Φ = Δlog10 P50 ΔpH−1) at both 31° C (Φ = −0·44) and 35° C (Φ = −0·26) compared to Osteoglossum bicirrhosum (Φ = −0·54 at 31° C and Φ = −0·58 at 35° C), but lower P50 under most conditions, and a greater sensitivity of P50 to temperature. Two out of the 10 analysed species had significant increases of P50 (lower blood-O2 affinity) at the highest temperature throughout the pH range tested. For all other species, a minor increase of P50 over the assay-tested temperatures was observed, although all presented a normal Bohr effect. Overall, a diversity of intensities of pH and temperature effects on blood-O2 affinities was observed, which seems to be connected to the biological characteristics of the analysed species. Thermal disturbances in their habitats, likely to occur due to the global warming, would impair blood-O2 binding and unloading in some of the analysed fish species. Copyright © 2016 John Wiley & Sons, Ltd.

The seaweed Gracilaria lemaneiformis is largely maricultivated in China, for use as food and as a material in the agar industry. This alga experiences ocean acidification caused by rising atmospheric CO2 levels, and experiences changing light levels caused by self-shading during the later period of mariculture. In this study, growth and amino acid (AA) content responses of G. lemaneiformis to different CO2 levels (the present and the predicted increased levels) and varying light levels at 28 (±1)°C temperature conditions were investigated. The results showed that a higher light level enhanced algal growth and decreased water loss, but reduced AA accumulation. Decreased pH levels (as a result of CO2 elevation) also enhanced algal growth and reduced AA contents, but the decreases in the AA score at the lower pH levels were not significant under the two light level treatments. In this study, the light treatments had greater influences on growth and AA contents than CO2 levels. The results suggest that G. lemaneiformis quality will be negatively affected during the later mariculture production period as levels of CO2 rise and global temperatures increase.

Fermented dairy products provide healthy good bacteria in the intestinal tract and beneficial effects to the host by changing the equilibrium and metabolism of the intestinal microflora. Dahi is an indigenous Indian fermented milk product and is a good source of B vitamins, proteins, and calcium, which is easier for the body to digest than that, is present in fresh milk. Different types of dahi such as sweet dahi, sour dahi and flavored dahi are usually found in the markets but value added products like that of its counterpart yoghurt such as fruit yoghurt are not available. Hence, the objective of this study was to develop value added dahi products. In this report we have developed and characterized Greek strained dahi and probiotic Greek strained dahi and have also compared it with traditional dahi. We have assessed physicochemical, microbiological characteristics, as well as shelf life and sensory acceptance of all these products. For this study four dahi formulations were prepared: traditional dahi (type A), probiotic dahi (type B), Greek dahi (type C) and probiotic Greek dahi (type D). Probiotic dahi has significantly less pH and reducing sugar compare to the traditional dahi. Whereas probiotic dahi has significantly higher acidity, TSS, moisture, fat, protein and antioxidant activity than traditional dahi. Probiotic Greek dahi has significantly (p

The influence of pH (from 7.5 to 4.0) on the hydrolysis and self-assembly process of nanotubes formed from partially hydrolysed bovine α-lactalbumin was studied. The results showed that the pH had no influence on the products resulting from hydrolysis, but a decrease in pH dramatically reduced the hydrolysis rate. In contrast, the self-assembly process was favoured by decreased pH due to the reduced electrostatic repulsion between the fragments making up the nanotubes. Initially, upon adding a protease, a rapid change in conformation was indicated by circular dichroism spectroscopy. Subsequently no further change was observed. Due to slower hydrolysis and faster self-assembly at pH 6.5 and 4.0, the main building fragments were integrated quickly into nanotubes, and hence avoided further hydrolysis. Self-assembly of protease-induced α-lactalbumin nanotubes can thus be extended over a broad range of pH values. These findings might be useful for future applications in both food and pharmaceutical industries.

Our objective was to determine the influence of mitochondria on metabolites and pH decline using an in vitro model of postmortem muscle metabolism. Mitochondria were isolated from porcine longissimus lumborum and added (0, 0.5, or 2.0 mg) to powdered muscle in reaction media containing either a combination of inhibitors for mitochondria complexes (I, IV, and V) or diluent (without inhibitors). In the absence of inhibitors, adding mitochondria (0.5 and 2.0 mg) reduced ATP loss from 30 to 120 min, but did not alter glycogen or lactate during this time. In reactions with mitochondria, inhibitors decreased ATP levels by 30 min and increased glycogen degradation by 60 min. Regardless of mitochondria content, inhibitors enhanced lactate accumulation from 15 to 240 min, and decreased pH from 15 min to 1440 min. In the in vitro model, mitochondria influence the maintenance of ATP, and inhibition of mitochondria enzyme activity contributes to accelerated metabolism and pH decline.

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

This study focused on the reaction and initial setting of NaOH-activated slag with different CaSO4 contents. The macroscopic properties were firstly investigated, and then the reaction process was monitored using a micro-reactor method and a combination of exothermic rate, element concentration and semi-quantification of precipitates. The results prove that there is a proper dosage for CaSO4 as a retarder (specifically, 4 wt% in this study). Below this value, CaSO4 does not retard the reaction; above this value, there is a significant retardation, but also a great loss in compressive strength. The retardation is mainly attributed to the inhibition of high Ca2+ concentration (dissolved from CaSO4) on the slag dissolution, rather than the decreased pH or the effect of SO42−.

In the present study, effect of biogas recirculation on slurry characterization, microbial activity and biogas purification were studied. Two digester units, one for control treatment and another equipped with a gas compression system for recirculation treatment, were designed and constructed. Experimental results showed that the recirculation system could improve the mixing process with a little energy consumption. The slurry analysis during the digestion indicated that (i) in the recirculation treatment, TC, TN, COD and BOD had a step up after the first injection and then decreased while they continuously decreased for the control treatment, (ii) amounts of TC/TN appeared that the carbonated compounds increased more than nitrogenous compounds for recirculation treatment, and (iii) the biogas recirculation decreased pH. The biogas analysis showed that the biogas recirculation could create a suitable environment for growing the anaerobic microbes (up to 21%) in the digester that not only decreased some of the harmful compounds like H 2 S (about 0.21 %VOL) but also increased the CH4 concentration (up to 11 %VOL). Significant correlations between the anaerobic microbial communities and CH4 ( r = 0 . 9 ) , CO2 ( r = − 0 . 91 ) , H 2 S ( r = − 0 . 89 ) , CO ( r = − 0 . 8 ) and O 2 ( r = − 0 . 71 ) for recirculation treatment documented the biogas recirculation can improve the environmental conditions for anaerobic microbial life and is a very convenient way for biogas purification.

The composition, distribution, origin, and influencing factors of lipophilic marine algal toxins (LMATs) in surface seawater and phytoplankton in Laizhou Bay, China, were comprehensively investigated for the first time. Okadaic acid (OA), pectenotoxin-2 (PTX2), dinophysistoxin-1 (DTX1), dinophysistoxin-2 (DTX2), and pectenotoxin-2 seco acid (PTX2 SA) were discovered in surface seawater, whereas PTX2, OA, 7-epi-PTX-2 SA, DTX1, PTX2 SA, PTX11, and DTX2 were found in phytoplankton in a decreasing concentration order. ∑LMAT concentrations in seawater and phytoplankton were 1.08–35.66 ng/L (mean: 7.31 ng/L) and 0–3609.75 ng/L (mean: 191.38 ng/L), respectively. LMAT contents in seawater and phytoplankton exhibited the highest levels in the southeastern mouth of Laizhou Bay and decreased toward the inner and outer bays. Dinophysis fortii, D. acuminata, D. rotundata, Procentrum lima, and P. minimum were identified as the potential origins of LMATs in Laizhou Bay. Moreover, increased nutrient level and decreased pH in seawater could increase LMAT content.

High concentration of glucose induces Staphylococcus aureus (S. aureus) aggregation, but the mechanism of this is still unclear. In this study, the aggregation of S. aureus strains was induced by high concentration of glucose (>7.8 mM), and which was dose- and time-dependent. In addition, the large amount of lactate acid produced during S. aureus aggregation, induced by glucose, resulted in decreased pH value. Lactic acid, the end product of glycolysis, could quickly induce S. aureus aggregation. Except for lactic acid, acetic acid and HCl also induced S. aureus aggregation. In addition, the aggregation of S. aureus strains induced by glucose or lactic acid was completely inhibited in Tris–HCl buffer (pH 7.5), and inhibition of glycolysis by 2-deoxyglucose significantly decreased S. aureus aggregation. The aggregation induced by glucose was dispersed by periodate and proteinase K. In summary, lactate acid produced by glycolysis contributed to S. aureus aggregation induced by high concentration of glucose.

Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9&ndash, 51% of dough weight and rye content between 35&ndash, 48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.