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Exploiting agri-food residues for kombucha tea and bacterial cellulose production.
Int J Biol Macromol
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NBFC - National Biodiversity Future Center, 90133 Palermo, Italy; University of Naples Federico II, Department of Biology, Naples, Italy. Electronic address:
Bio-valorization of agri-food wastes lies in their possible conversion into fermented foodstuffs/beverages and/or biodegradable polymers such as bacterial cellulose. In this study, three different kombucha cultures were formulated using agri-food waste materials, citrus fruit residues and used coffee grounds, as alternative carbon and nitrogen sources, respectively. Over 21 days of fermentation, the kinetic profile was followed by monitoring cell number, pH variation, minerals, trace elements and production of bacterial cellulose.
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College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, PR China. Electronic address:
Anaerobic digestion (AD) is a biological process in which anaerobic microorganisms convert organic matter into methane-rich gas, contributing to the cycling of carbon and other nutrients. Quorum sensing (QS), a microbial communication mechanism, plays a critical role in regulating population-level behaviors within AD systems. This review systematically examines the roles and applications of QS in AD, emphasizing its importance in enhancing process efficiency.
View Article and Find Full Text PDFPercentage contribution of anesthetic induction on total case fresh gas flow under inhalational anesthesia: A retrospective cohort study.
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Department of Anesthesiology, Pain Management, & Perioperative Medicine, Henry Ford Health, Detroit, MI, USA. Electronic address:
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea () by GC×GC-O-MS and Chemometrics.
Foods
January 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation.
View Article and Find Full Text PDFThe Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.
Foods
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College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce.
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