Volatile fatty acid (VFA) production stimulated by saponin (SP), an environmentally friendly bio-surfactant, was investigated during sludge alkaline fermentation in laboratory studies and pilot applications. The combined use of SP and pH 9 condition significantly enhanced VFA production to approximately 425 mg COD/g VSS, which was 4.7-fold of raw sludge and 1.5-fold of sole pH 10 adjustment (the optimum pH for alkaline fermentation). Further results indicated that SP & pH 9 condition provided sufficient substrates for acidification and decreased the consumption of VFAs through methanogenesis. Moreover, SP accompanied by moderate alkaline condition (i.e. pH 9) showed weaker inhibitory effects on key enzyme activities and metabolic potential of acidification microorganisms than sole pH 10 adjustment. On this basis, a pilot-scale system involving anaerobic fermentation and anaerobic-anoxic-aerobic step-feed bioreaction tanks was established to study the potential of VFAs as supplementary carbon sources for wastewater treatment. The influent of the pilot system was sanitary wastewater characterized by low C/N ratios from a scenic rural area. After flocculation and nutrient precipitation, the fermentation supernatant was mixed with the influent at a volume ratio of 1:30. With this approach, nitrogen and phosphorus concentrations in effluent fulfilled the first-A wastewater discharge standard in China.
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http://dx.doi.org/10.2166/wst.2016.459 | DOI Listing |
Cells
February 2025
Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., 1-1-2 Minamidai, Kawagoe-shi, Saitama 350-1165, Japan.
Background/objectives: Intestinal alkaline phosphatase (IAP) is an enzyme expressed in the intestinal brush border, which may exert anti-inflammatory effects by detoxifying lipopolysaccharides (LPSs), thereby preventing metabolic disorders. Various food components have been reported to influence IAP activity. However, few studies have evaluated the effects of fermented milk on IAP activity.
View Article and Find Full Text PDFCommun Biol
March 2025
Teagasc Food Research Centre, Moorepark, Cork, Ireland.
Water kefir (WK) is an artisanal fermented beverage made from sugary water, optional fruits and WK grains. WK grains can be reused to start new fermentations. Here we investigate the microbial composition and function of 69 WK grains and their ferments by shotgun metagenomics.
View Article and Find Full Text PDFInt J Biol Macromol
March 2025
University of Jeddah, Applied College, Biology Department, Jeddah, Saudi Arabia.
The growing demand for robust proteases in industrial applications, particularly those based on the widely used subtilisin family, necessitates the development of novel and improved enzymes. This study reports exploration and characterization of a subtilisin, AprMH1, isolated from a recently identified Bacillus zhangzhouensis MH1 (NCBI Acct. No.
View Article and Find Full Text PDFCurr Microbiol
March 2025
Instituto de Biociências, Letras e Ciências Exatas - Universidade Estadual Paulista "Júlio de Mesquita Filho", R/ Cristóvão Colombo, 2265. Jd Nazareth, Ibilce-Unesp, São José Do Rio Preto, São Paulo, Brazil.
Peptidases belong to the hydrolase class (EC 3.4) and catalyze the hydrolysis of peptide bonds. These enzymes, particularly those of microbial origin, have significant commercial importance because of their ease of production and wide range of industrial applications.
View Article and Find Full Text PDFJ Food Sci
March 2025
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China.
Fruits and vegetables suffer severe moisture loss during cold storage. To explore the mechanism of water transfer, this study investigated the properties of konjac glucomannan (KGM)/curdlan (KC) composite films after cold storage treatment, the preservation of KC-coated cucumbers, and the water transfer. The results showed that the weight, thickness, free water content, and enthalpy (ΔH) of endothermic peak of the film increased after cold storage, mainly because of the water adsorption and diffusion.
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