The interactions between marine bacteria and particulate matter play a pivotal role in the biogeochemical cycles of carbon and associated inorganic elements in the oceans. Eutrophic plumes typically form around nutrient-releasing particles and host intense bacterial activities. However, the potential of bacteria to reshape the nutrient plumes remains largely unexplored. We present a high-resolution numerical analysis for the impacts of nutrient uptake by free-living bacteria on the pattern of dissolution around slow-moving particles. At the single-particle level, the nutrient field is parameterized by the Péclet and Damköhler numbers (0 < Pe < 1000, 0 < Da < 10) that quantify the relative contribution of advection, diffusion and uptake to nutrient transport. In spite of reducing the extent of the nutrient plume in the wake of the particle, bacterial uptake enhances the rates of particle dissolution and nutrient depletion. These effects are amplified when the uptake timescale is shorter than the plume lifetime (Pe/Da < 100, Da > 0.0001), while otherwise they are suppressed by advection or diffusion. Our analysis suggests that the quenching of eutrophic plumes is significant for individual phytoplankton cells, as well as marine aggregates with sizes ranging from 0.1 mm to 10 mm and sinking velocities up to 40 m per day. This microscale process has a large potential impact on microbial growth dynamics and nutrient cycling in marine ecosystems.
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http://dx.doi.org/10.3390/microorganisms10102020 | DOI Listing |
Environ Sci Technol
January 2025
College of Environment, Zhejiang University of Technology, Hangzhou 310032, P. R. of China.
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January 2025
European Bioinformatics Institute (EMBL-EBI), European Molecular Biology Laboratory, Wellcome Genome Campus, Hinxton, CB10 1SD, UK.
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State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.
Background: Bactrocera cucurbitae (Coquillett) is a distructive quarantine insect pest that causes significant economic losses on cucurbit crops. To explore a green control approach, we investigated the behavioral responses of B. cucurbitae larvae and adults to bacterial suspensions, sediments, and supernatants derived from eight gut microbial strains across four distinct genera.
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January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
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January 2025
CBIOS-Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal.
Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties.
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