Production and characterization of levans with different molecular weights synthesized by Bacillus licheniformis ZM107.

Levan, a fructan-type polysaccharide with diverse applications in food, pharmaceuticals, and biotechnology, has garnered significant attention for its functional properties, such as prebiotic, immunomodulatory, antioxidant, and antimicrobial activities. In this study, the effects of fermentation temperature, sucrose concentration, and incubation time on the molecular weight of levan produced by Bacillus licheniformis fermentation were investigated. The results showed that as the temperature (37°C-50°C) and sucrose concentration (300-500 g l-1) increased, the molecular weight of levan produced by the strain during fermentation decreased.

Pea whey wastewater as a medium additive for the production of docosahexaenoic acid (C22:6 n3).

In this study, the potential of pea whey wastewater (PWW) as a substrate for the biosynthesis of docosahexaenoic acid (DHA) was investigated by culturing the strain Aurantiochytrium limacinum SFD-1502. The results showed that culturing SFD-1502 in PWW alone resulted in poor growth, possibly due to an insufficient carbon source. The addition of glucose and monosodium glutamate to PWW resulted in a significant improvement in cell growth, and the dry weight of the cells reaching 43.

Human-Computer Interaction in Healthcare: A Bibliometric Analysis with CiteSpace.

Background/objectives: Studies on the application and exploration of human-computer interaction (HCI) technologies within the healthcare sector have rapidly expanded, showcasing the immense potential of HCI to enhance medical services, elevate patient experiences, and advance health management. Despite this proliferating interest, there is a notable shortage of comprehensive bibliometric analyses dedicated to the application of HCI in healthcare, which limits a thorough comprehension of the growth trends and future trajectories in this area.

Methods: To bridge this gap, we employed bibliometric methods using the CiteSpace tool to systematically review and analyze the current state and trends of HCI research in healthcare.

Extraction and Structural Analysis of Sweet Potato Pectin and Characterization of Its Gel.

Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material.

Resin screening and process optimization for erythritol mother liquor chromatographic separation.

In order to improve the utilization value of the erythritol mother liquor, the separation and purification of the erythritol mother liquor was selected in this study. The selected chromatographic separation programme for erythritol crystallizing mother liquor is as follows: Firstly, erythritol is resolved from mannitol and arabitol with DTF-01Ca (Suqing Group) resin and then mannitol is resolved from arabitol with 99Ca/320 (Dowex) resin. At the same time, the chromatographic conditions of the DTF-01Ca (Suqing Group) and 99Ca/320 (Dowex) resins were optimized, resulting in an optimal separation temperature and mobile phase flow rate of 70 °C, 10 ml/min.

Recent advances in biosynthesis mechanisms and yield enhancement strategies of erythritol.

Erythritol is a four-carbon sugar alcohol naturally produced by microorganisms as an osmoprotectant. As a new sugar substitute, erythritol has recently been popular on the ingredient market because of its unique nutritional characteristics. Even though the history of erythritol biosynthesis dates from the turn of the twentieth century, scientific advancement has lagged behind other polyols due to the relative complexity of making it.

Mechanism of microbial production of acetoin and 2,3-butanediol optical isomers and substrate specificity of butanediol dehydrogenase.

3-Hydroxybutanone (Acetoin, AC) and 2,3-butanediol (BD) are two essential four-carbon platform compounds with numerous pharmaceutical and chemical synthesis applications. AC and BD have two and three stereoisomers, respectively, while the application of the single isomer product in chemical synthesis is superior. AC and BD are glucose overflow metabolites produced by biological fermentation from a variety of microorganisms.

Highly efficient production and characterization of the exopolysaccharides from a thermotolerant Bacillus sp.

One thermotolerant Bacillus strain SFLV-ZM107 which could produce large amounts of extracellular polysaccharides (EPS) at 50°C was identified as Bacillus licheniformis by 16S rDNA sequencing and physiological and biochemical experiments. The EPS was identified as levan fructan by monosaccharides determination, NMR, and FTIR. Strain SFLV-ZM107 can be grown in the range of 35-55°C and it is efficient to produce levan from 400 to 500 g l-1 of sucrose.

Correlation between bacterial diversity and flavor substances in Longgang soy sauce.

Longgang soy sauce is one of the traditional fermented condiments in China, but its bacterial community succession and its unique flavor development during the fermentation process are not well-investigated. This study evaluated the bacterial diversity, flavor changes, and their correlation during the fermentation of Longgang soy sauce. The results showed that Weissella was the dominant bacterial genus in the fermentation stage of sauce fermented grains.

Relationship between flavor compounds and changes of microbial community in the solid fermented vinegar.

The relationship between volatile compounds of vinegar and microorganisms is not clear, especially pyrazine, a trace component. In order to reveal their potential relationship, high throughput sequencing, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and Spearman's correlation analysis were used. Results showed that Acetobacter and Lactobacillus with opposite abundance trends were the predominant bacteria, and the total abundance of them exceeds 98%, while the predominant fungal genera were Aspergillus and Malassezia, their highest abundances are 75.

Effects of glycerol and glucose on docosahexaenoic acid synthesis in SFD-1502 by transcriptome analysis.

Docosahexaenoic acid (DHA) has numerous functions in adjusting the organic health and pragmatic value in medicine and food field. In this study, we compared glycerol and glucose as the only carbon source for DHA production by . When the glycerol concentration was 120 g/L, the maximum DHA yield was 11.

A Visualization Analysis of Crisis and Risk Communication Research Using CiteSpace.

This study aims to understand the research status and development trend of crisis and risk communication research (CRCR) through a visual analysis in CiteSpace, thereby providing a more comprehensive perspective for future research agenda. First, we retrieved published papers from Web of Science (1986-2020) and Scopus (1979-2020) with a title search. Subsequently, we analyzed the main research strengths and main topics of CRCR from two dimensions: co-authorship network and co-citation network.

Enhanced itaconic acid production in Yarrowia lipolytica via heterologous expression of a mitochondrial transporter MTT.

Itaconic acid, a promising platform chemical, has been applied in many fields of industrial production. As a potential candidate for itaconic acid production, Yarrowia lipolytica possesses several innate abilities such as the tolerance of low-pH and high-shear stress, fast growth rate, cultivation flexibility, and easy for genetic manipulation. Here, Y.

Effect of deletion of 2,3-butanediol dehydrogenase gene (bdhA) on acetoin production of Bacillus subtilis.

The present work aims to block 2,3-butanediol synthesis in acetoin fermentation of Bacillus subtilis. First, we constructed a recombinant strain BS168D by deleting the 2,3-butanediol dehydrogenase gene bdhA of the B. subtilis168, and there was almost no 2,3-butanediol production in 20 g/L of glucose media.

Optimization of fermentation medium for acetoin production by Bacillus subtilis SF4-3 using statistical methods.

To improve the acetoin-producing ability of Bacillus subtilis SF4-3, isolated from "natto," a Japanese traditional food, the fermentation medium was optimized in shake-flask fermentation by statistically designed methods. Based on results of the single-factor experiment, orthogonal experiment, and Plackett-Burman design, yeast extract, corn steep liquor, and urea were identified as showing significant influence on the acetoin production. Subsequently, the optimum combination of the three factors was investigated by the Box-Behnken design (BBD) of response surface methodology (RSM) in order to further enhance the acetoin production.

Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.

In this study, Bacillus strains with an ability to produce acetoin were isolated from a Japanese traditional food, natto, on the basis of the Voges-Proskauer (VP) reaction, and strain SF4-3 was shown to be a predominant strain in acetoin production. Based on a variety of morphological, physiological, and biochemical characteristics as well as the nucleotide sequence analysis of 16S rDNA, the strain SF4-3 was identified as Bacillus subtilis. When it was incubated at 37°C with a speed of 180 rpm for 96 hr in the flasks, the maximum acetoin concentration was up to 33.