Microplastics are the small fragments of the plastic molecules which find their applications in various routine products such as beauty products. Later, it was realized that it has several toxic effects on marine and terrestrial organisms. This review is an approach in understanding the microplastics, their origin, dispersal in the aquatic system, their biodegradation and factors affecting biodegradation. In addition, the paper discusses the major engineering approaches applied in microbial biotechnology. Specifically, it reviews microbial genetic engineering, such as PET-ase engineering, MHET-ase engineering, and immobilization approaches. Moreover, the major challenges associated with the plastic removal are presented by evaluating the recent reports available.
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http://dx.doi.org/10.1016/j.etap.2022.104045 | DOI Listing |
J Environ Manage
January 2025
State Key Laboratory of Hydraulics and Mountain River Engineering, Sichuan University, Chengdu, 610065, China.
Microbial coalescence plays a crucial role in shaping aquatic ecosystems by facilitating the merging of neighboring microbial communities, thereby influencing ecosystem structure. Although this phenomenon is commonly observed in natural environments, comprehensive quantitative comparative studies on different lifestyle bacteria involved in this process are still lacking. The study focuses on 16S rRNA Amplicon Sequence Variants (ASVs) at the Jinsha River hydropower stations (Wudongde [WDD], Baihetan [BHT], Xiluodu [XLD], Xiangjiaba [XJB]), specifically examining free-living (FL) and particle-attached (PA) bacteria.
View Article and Find Full Text PDFAnnu Rev Food Sci Technol
January 2025
1Department of Food Science and Technology, University of California, Davis, Davis, California, USA; email:
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes.
View Article and Find Full Text PDFProc Natl Acad Sci U S A
January 2025
Electronics Sciences and Technology Division, United States Naval Research Laboratory, Washington, DC 20375.
This study presents the direct measurement of proton transport along filamentous , or cable bacteria. Cable bacteria are filamentous multicellular microorganisms that have garnered much interest due to their ability to serve as electrical conduits, transferring electrons over several millimeters. Our results indicate that cable bacteria can also function as protonic conduits because they contain proton wires that transport protons at distances >100 µm.
View Article and Find Full Text PDFBiological containment is a critical safeguard for genetically engineered microbes prior to their environmental release to prevent proliferation in unintended regions. However, few biocontainment strategies can support the longer-term microbial survival that may be desired in a target environment without repeated human intervention. Here, we introduce the concept of an orthogonal obligate commensalism for the autonomous creation of environments that are permissive for survival of a biocontained microbe.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Fisheries and Aquatic Sciences, College of Agriculture and Environmental Sciences Bahir Dar University Bahir Dar Ethiopia.
The quality and safety of fish products are crucial because poorly handled fish products can result in foodborne illnesses, spoilage, and economic losses. Data on the nutritional and microbiological quality of fish products in Ethiopia, especially in Lake Tana, is limited. This study assessed the proximate composition and microbial quality of raw and open sun-dried fish products in Lake Tana.
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