Biosorption of manganese(II) using suspended and immobilized cells of fungal Penicillium camemberti (biomass) and nano-P. camemberti (nano-biomass) was studied by evaluating the physicochemical parameters of the solution such as initial manganese ion concentration, pH, temperature, dosage, and contact time in both batch system and fixed bed column. The maximum biosorption obtained from the batch process was 91.54 and 71.08 % for nano-biomass and biomass in initial concentration of 5 ppm, respectively. The Langmuir, Freundlich, Temkin, and BET isotherms isotherm models were used in the equilibrium modeling. The correlation coefficient of more than 0.90 turned out that the adsorption process of Mn(II) on biomass and nano-biomass were in accordance with both Langmuir and Freundlich isotherms. The sorption process followed a second-order rate kinetics indicating the process to be diffusion controlled. The results also demonstrate that an intra-particle diffusion mechanism plays a significant role in the sorption process. The structure of P. camemberti was characterized by FT-IR spectrums.
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http://dx.doi.org/10.1007/s12010-014-1076-y | DOI Listing |
Curr Res Food Sci
December 2024
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
View Article and Find Full Text PDFJ Nat Prod
October 2024
School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, Wuhan 430030, People's Republic of China.
Foods
September 2024
FFoQSI-Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, Stelzhamerstr. 23, 4600 Wels, Austria.
Mold-ripened cheese acquires a distinctive aroma and texture from mold cultures that mature on a fresh cheese wheel. Owing to its high moisture content (a = 0.95) and pliability, soft cheese is prone to contamination.
View Article and Find Full Text PDFISME Commun
January 2024
Division of Biological Sciences, Department of Molecular Biology, University of California, San Diego, 9500 Gilman Drive, La Jolla, CA 92093, United States.
Diverse populations of bacteriophages infect and coevolve with their bacterial hosts. Although host recognition and infection occur within microbiomes, the molecular mechanisms underlying host-phage interactions within a community context remain poorly studied. The biofilms (rinds) of aged cheeses contain taxonomically diverse microbial communities that follow reproducible growth patterns and can be manipulated under laboratory conditions.
View Article and Find Full Text PDFBioengineered
December 2024
CSIC, Instituto de Catalisis y Petroleoquimica, Madrid, Spain.
Oleuropein (OP) is an appreciated compound present not only in fruits but also in leaves of olive trees, which can be transformed into hydroxytyrosol (HT), a substance with high antioxidant activity. In this work, the transformation of an agricultural residue containing OP (olive leaves or wastewater from mills) to the high added value compound HT is accomplished through different enzymatic strategies. Different enzymes were used, immobilized on various supports by diverse binding forces: beta-glucosidase encapsulated in siliceous material, esterases and lipases immobilized on hydrophobic supports (octyl-functionalized amorphous silica and periodic mesoporous organosilica), and esterase immobilized on amine-functionalized ordered mesoporous silica.
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