Publications by authors named "Zongru Wu"
Metagenomics reveals the resistance patterns of electrochemically treated erythromycin fermentation residue.
J Environ Sci (China)
February 2025
Erythromycin fermentation residue (EFR) represents a typical hazardous waste produced by the microbial pharmaceutical industry. Although electrolysis is promising for EFR disposal, its microbial threats remain unclear. Herein, metagenomics was coupled with the random forest technique to decipher the antibiotic resistance patterns of electrochemically treated EFR.
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- The study investigates antibiotic resistance genes (ARGs) and microbial communities in a soil-lettuce system affected by erythromycin, finding high degradation rates yet limited uptake in lettuce seedlings.
- Erythromycin application rates should be kept below 1% to mitigate human exposure risks, as significant ARGs were discovered in soil, suggesting potential pathways for resistance transfer.
- Diversity in microbial communities initially increased with erythromycin exposure but returned to baseline levels at maturity; specific bacterial genera (Planomicrobium and Pseudomonas) were identified as key factors influencing these changes.
Article Synopsis
- Wheat noodles with isomaltodextrin were studied for their quality over time and at different temperatures, focusing on aspects like color, texture, and fiber content.
- The addition of various types of fibers affected the noodles' quality, but significant changes were observed only at higher storage temperatures (40 °C).
- The results showed that noodles stored at -20 °C maintained quality better than those at warmer temperatures, highlighting the importance of low storage temperatures for preserving noodle functionality and sensory appeal.
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively.
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