There is an immediate need to drastically reduce the emissions associated with global fossil fuel consumption in order to limit climate change. However, carbon-based materials, chemicals, and transportation fuels are predominantly made from fossil sources and currently there is no alternative source available to adequately displace them. Gas-fermenting microorganisms that fix carbon dioxide (CO2) and carbon monoxide (CO) can break this dependence as they are capable of converting gaseous carbon to fuels and chemicals. As such, the technology can utilize a wide range of feedstocks including gasified organic matter of any sort (e.g., municipal solid waste, industrial waste, biomass, and agricultural waste residues) or industrial off-gases (e.g., from steel mills or processing plants). Gas fermentation has matured to the point that large-scale production of ethanol from gas has been demonstrated by two companies. This review gives an overview of the gas fermentation process, focusing specifically on anaerobic acetogens. Applications of synthetic biology and coupling gas fermentation to additional processes are discussed in detail. Both of these strategies, demonstrated at bench-scale, have abundant potential to rapidly expand the commercial product spectrum of gas fermentation and further improve efficiencies and yields.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4862988 | PMC |
http://dx.doi.org/10.3389/fmicb.2016.00694 | DOI Listing |
Int J Food Sci
December 2024
National Fisheries Development Board, Hyderabad, Telangana, India.
This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian-origin essential oils (EOs)-ginger, garlic, clove, and eucalyptus-to evaluate their potential for culinary applications. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the chemical constituents of EOs. Antioxidant assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and antimicrobial assays such as Agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were carried out.
View Article and Find Full Text PDFFront Pharmacol
December 2024
College of Pharmacy, Anhui University of Chinese Medicine, Hefei, China.
Introduction: Pharmacological studies have shown that the rhizome of Atractylodes macrocephala Koidz. (Compositae), commonly known as atractylodes macrocephala rhizome (AMR), can modulate immunity. Nevertheless, its resources have been largely depleted, and the pharmacological activity of artificial AMR is relatively modest.
View Article and Find Full Text PDFCurr Microbiol
January 2025
Federal Research Center of Biotechnology, Winogradsky Institute of Microbiology, Russian Academy of Sciences, 60-let Oktyabrya prospect, 7, bld. 2, Moscow, Russia, 117312.
A novel Gram-negative, motile, rod-shaped bacterium, designated 4137-cl, was isolated from a thermal spring of North Ossetia (Russian Federation). Strain 4137-cl grew at 30-50 °C (optimum 42 °C) with 0-3.5% NaCl (optimum 0-0.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China. Electronic address:
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture redistribution within the dough.
View Article and Find Full Text PDFJ Anim Sci Biotechnol
January 2025
College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, China.
Background: The diverse types and processing methods of grains intricately influence the sites and digestibility of starch digestion, thereby impacting energy utilization. This study aimed to explore the impact of grain variety and processing methods on the net energy (NE) in dairy goats, analyzing these effects at the level of nutrient digestion and metabolism.
Methods: Eighteen castrated Guanzhong dairy goats (44.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!