New Obesity, Fitness and Wellness Study Findings Reported from Kyushu University (Dilution Rates and Their Transition Modes Influence Organic Acid Productivity and Bacterial Community Structure On Continuous Meta-fermentation Using Complex...).

A study conducted by researchers at Kyushu University in Fukuoka, Japan, explored the impact of dilution rates and transition modes on organic acid productivity and bacterial community structure in continuous meta-fermentation using complex microorganisms. The study found that the number of bacterial species decreased with increasing dilution rates in the constant mode, while the up and down modes maintained high and low values, respectively. The researchers also proposed a new parameter called species-specific productivity (SSP) to estimate the contribution of specific bacteria to organic acid productivity. The study concluded that dilution rates and transition modes are significant factors in establishing a highly productive process in continuous meta-fermentation. [Extracted from the article]