H32, constitutes the active component of a promising bioproduct candidate with biopesticide and biofertilizing activities. However, suitable fermentation conditions should be established to manufacture this product. Accordingly, the aim of this study was to optimize the fermentation conditions of bacterium H32 in a 3 L bioreactor. The relevant parameters for strain growth, temperature (25-40 °C) and pH (6-9), were optimized using the response surface methodology (RSM). Additionally, the influence of air flow (0.5-1.5 vvm) and impeller stirrer speed (4.17-14.17 ) in the volumetric oxygen transfer coefficient (Ka) were evaluated and then, in the H32 growth. The response variables were dry cell weight (DCW) and specific growth rate (). The results showed that H32 growth was significantly affected by the culture medium pH ( < 0.005). The optimum pH and temperature values were found at 7.4 and 34 °C, respectively. The conditions that increased Ka, were 12.17 and 1.5 vvm, with a Ka value of 0.104 . This conditions ensured optimum strain growth of 5.496 g/L of DCW (5.E10 CFU/mL), whereas was 0.403 . The findings of this study are a step forward in the development of H32 as biopesticide and biofertilizer.
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http://dx.doi.org/10.1016/j.btre.2021.e00676 | DOI Listing |
Lancet Reg Health West Pac
January 2025
Oxford University Clinical Research Unit (OUCRU), National Hospital for Tropical Diseases, 78 Giai Phong, Dong Da District, Hanoi, Viet Nam.
Background: Beta-lactams remain the first-line treatment of infections despite the increasing global prevalence of penicillin-resistant/non-susceptible strains. We conducted a cross-sectional household survey in a rural community in northern Vietnam in 2018-2019 to provide prevalence estimates of penicillin non-susceptible (PNSP) carriage and to investigate behavioural and environmental factors associated with PNSP colonization. The data presented will inform the design of a large trial of population-based interventions targeting inappropriate antibiotic use.
View Article and Find Full Text PDFJ Community Hosp Intern Med Perspect
January 2025
University Maryland Medical Center Midtown Campus, Department of Internal Medicine, USA.
is a rod-shaped, flagellated, non-lactose fermenting, gram negative bacterium, usually found in water and soil habitats. generally causes nosocomial infections in immunocompromised patients. Increased infection rates are seen in those patients with medical devices inserted, due to this organism's innate ability to attach to moist and inanimate objects.
View Article and Find Full Text PDFFood Funct
January 2025
Department of Rehabilitation Medicine, the Second Affiliated Hospital of Nanchang University, Jiangxi Medical College, Nanchang University, Nanchang 330006, P. R. China.
derived extracellular vesicles (LAB-EVs) are nanosized particles secreted from during fermentation, and therefore exist universally in fermented foods such as yogurt, pickles, and fermented beverages. In this study, three LAB-EVs were prepared using a simple scalable method, and then their structures, compositions, and biosafety properties were characterized. The protective properties and potential mechanisms of action of the LAB-EVs against alcoholic liver disease were studied.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India.
The Jerusalem artichoke (JA), a plantrelated to sunflowers and native to North America, has long been valued for its versatility, especially during periods of food scarcity. This resilient crop serves multiple purposes, functioning as a vegetable, medicinal herb, grazing crop, and even a biofuel source. In recent years, interest in JA has grown, largely due to its high nutritional profile and associated health benefits.
View Article and Find Full Text PDFEnviron Microbiol Rep
February 2025
Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Irapuato, Mexico.
The production of traditional agave spirits in Mexico, such as mezcal, involves a process that uses environmental microorganisms to ferment the cooked must from agave plants. By analysing these microorganisms, researchers can understand the dynamics of microbial communities at the interface of natural and human-associated environments. This study involved 16S and ITS amplicon sequencing of 99 fermentation tanks from 42 distilleries across Mexico.
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