Search results for "Mesophile"

showing 10 items of 52 documents

Anaerobic membrane bioreactor (AnMBR) scale-up from laboratory to pilot-scale for microalgae and primary sludge co-digestion: Biological and filtrati…

2020

This research work proposes the scale-up evaluation in terms of biological and filtration performance from laboratory to pilot-scale of an anaerobic membrane bioreactor (AnMBR) co-digesting raw microalgae and primary sludge. Best operating conditions for this scale-up were energetically and economically assessed based on laboratory results. Economic balance showed 3% higher annual costs when operating a reactor at 100 d solids retention time (SRT) compared to 70 d SRT. Energetic balance showed a 5.5-fold increase in heat demand working at thermophilic temperature comparing to mesophilic. The AnMBR operating conditions were set at 70 d SRT and 35 °C. The pilot-scale and lab-scale co-digester…

0106 biological sciencesEnvironmental EngineeringBioengineering010501 environmental sciences01 natural scienceslaw.inventionBioreactorsBiogaslaw010608 biotechnologyMicroalgaeBioreactorAnaerobiosisWaste Management and DisposalFiltration0105 earth and related environmental sciencesSewageRenewable Energy Sustainability and the EnvironmentChemical oxygen demandGeneral MedicinePulp and paper industryAnaerobic digestionBiofuelSCALE-UPEnvironmental scienceMethaneFiltrationMesophileBioresource Technology
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Co-digestion of harvested microalgae and primary sludge in a mesophilic anaerobic membrane bioreactor (AnMBR): Methane potential and microbial divers…

2020

Abstract Anaerobic co-digestion of primary sludge and raw microalgae (Scenedesmus and Chlorella) was performed in a lab-scale semi-continuous anaerobic membrane bioreactor to assess the biological performance and identify the microbial community involved in the co-digestion process. The reactor was operated at 35 °C for 440 days, working at a solids retention time of 100 days. The system achieved 73% biodegradability and showed high stability in terms of pH and volatile fatty acids. An enriched microbial community was observed. Of the several phyla, Chloroflexi and Proteobacteria were the most abundant. Cellulose-degraders phyla (Bacteroidetes, Chloroflexi and Thermotogae) were detected. Sy…

0106 biological sciencesEnvironmental EngineeringBioengineeringChlorella010501 environmental sciences01 natural sciencesMethanosaetaBioreactors010608 biotechnologyMicroalgaeAnaerobiosisWaste Management and DisposalEffluent0105 earth and related environmental sciencesSewagebiologyRenewable Energy Sustainability and the EnvironmentChemistryGeneral MedicineBiodegradationbiology.organism_classificationPulp and paper industryChloroflexi (class)Microbial population biologyDigestateProteobacteriaMethaneMesophileBioresource Technology
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Sphingomonas solaris sp. nov., isolated from a solar panel in Boston, Massachusetts

2020

Solar panel surfaces, although subjected to a range of extreme environmental conditions, are inhabited by a diverse microbial community adapted to solar radiation, desiccation and temperature fluctuations. This is the first time a new bacterial species has been isolated from this environment. Strain R4DWNT belongs to the genus Sphingomonas and was isolated from a solar panel surface in Boston, MA, USA. Strain R4DWNT is a Gram-negative, non-motile and rod-shaped bacteria that tested positive for oxidase and catalase and forms round-shaped, shiny and orange-coloured colonies. It is mesophilic, neutrophilic and non-halophilic, and presents a more stenotrophic metabolism than its closest neighb…

0106 biological sciencesSphingomonas formosensisBiologymedicine.disease_cause7. Clean energy010603 evolutionary biology01 natural sciencesMicrobiology03 medical and health sciencesTaxonomic DescriptionBotanymedicineEcology Evolution Behavior and Systematics030304 developmental biologySphingomonas fennica0303 health sciencesStrain (chemistry)food and beveragesGeneral Medicinebiology.organism_classificationSphingomonas16S ribosomal RNA3. Good healthMicrobial population biology13. Climate actionBacteriaMesophile
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Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

2019

An integrated microbiological and physico-chemical approach was applied to evaluate the decay of mono-varietal ready-to-eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture-dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico-chemical quality between…

0106 biological sciencesbiologyGeneral Chemical EngineeringMicroorganismPseudomonas veroniiTitratable acid04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classificationShelf life040401 food science01 natural sciences0404 agricultural biotechnologyCichorium endivia010608 biotechnologyCichoriumFood scienceready to eat salads lettuce red chicory leafy vegetable shelf lifeJanthinobacterium lividumFood ScienceMesophileJournal of Food Processing and Preservation
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Analysis of uncontrolled phosphorus precipitation in anaerobic digesters under thermophilic and mesophilic conditions.

2019

This study compares the operation of mesophilic and thermophilic anaerobic digestion of sewage sludge and their effects in uncontrolled phosphorus precipitation. The research has been carried out using a pilot plant consisting of two digesters of 1.6 m3 working volume, treating the mixed sludge of Alzira WWTP (Valencia, Spain). The digesters were operated in parallel, at different conditions: mesophilic (38 ± 2.0°C) and thermophilic (55 ± 2.5°C) temperatures and organic loading rates (OLR) ranging from 1.1 to 1.7 kg volatile solids (VS) m−3 d−1 and different hydraulic retention times (HRT) 20, 15 and 12 days. Uncontrolled precipitation was evaluated through P, Mg and Ca mass balances in bot…

0208 environmental biotechnologychemistry.chemical_elementAigua Qualitat02 engineering and technology010501 environmental sciences01 natural sciencesBioreactorsEnvironmental ChemistryPrecipitationAnaerobiosisWaste Management and Disposal0105 earth and related environmental sciencesWater Science and TechnologySewageThermophilePhosphorusTemperaturePhosphorusGeneral MedicinePulp and paper industry020801 environmental engineeringAnaerobic digestionchemistrySpainAigües residuals Plantes de tractamentAnaerobic exerciseSludgeMesophileEnvironmental technology
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Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

2016

ABSTRACT Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differenc…

0301 basic medicineAdultMaleLactococcus030106 microbiologyBiologyBacterial Physiological PhenomenaLactic acid bacteria; traditional cheeseApplied Microbiology and Biotechnology03 medical and health sciencesSettore AGR/17 - Zootecnica Generale E Miglioramento Genetico0404 agricultural biotechnologyStartertraditional cheeseCheeseLactic acid bacteriaFood microbiologyAnimalsHumansFood scienceEcologyBacteriaLactococcus lactisBiofilm04 agricultural and veterinary sciencesBiodiversityMiddle Agedbiology.organism_classification040401 food scienceWoodLactococcus lactisLactic acid bacteriumMilkBiofilmsTasteFood MicrobiologyFemaleBacteriaFood ScienceBiotechnologyMesophileSettore AGR/16 - Microbiologia AgrariaApplied and environmental microbiology
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Effect of long residence time and high temperature over anaerobic biodegradation of Scenedesmus microalgae grown in wastewater

2018

[EN] Anaerobic digestion of indigenous Scenedesmus spp. microalgae was studied in continuous lab-scale anaerobic reactors at different temperatures (35 degrees C and 55 degrees C), and sludge retention time - SRT (50 and 70 days). Mesophilic digestion was performed in a continuous stirred-tank reactor (CSTR) and in an anaerobic membrane bioreactor (AnMBR). Mesophilic CSTR operated at 50 days SRT only achieved 11.9% of anaerobic biodegradability whereas in the AnMBR at 70 days SRT and 50 days HRT reached 39.5%, which is even higher than the biodegradability achieved in the thermophilic CSTR at 50 days SRT (30.4%). Microbial analysis revealed a high abundance of cellulose-degraders in both re…

0301 basic medicineEnvironmental EngineeringFirmicutesMembrane technologyContinuous stirred-tank reactorWastewater010501 environmental sciencesManagement Monitoring Policy and LawScenedesmus spp01 natural sciences03 medical and health sciencesBioreactorsAnaerobic digestionMicroalgaeMicrobial analysisAnaerobiosisWaste Management and DisposalScenedesmusTECNOLOGIA DEL MEDIO AMBIENTE0105 earth and related environmental sciencesSewagebiologyChemistryTemperatureGeneral MedicineBiodegradationbiology.organism_classificationPulp and paper industryBiodegradabilityAnaerobic digestion030104 developmental biologyWastewaterMethanehuman activitiesAnaerobic exerciseScenedesmusMesophile
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From grass to gas: microbiome dynamics of grass biomass acidification under mesophilic and thermophilic temperatures

2017

Background Separating acidification and methanogenic steps in anaerobic digestion processes can help to optimize the process and contribute to producing valuable sub-products such as methane, hydrogen and organic acids. However, the full potential of this technology has not been fully explored yet. To assess the underlying fermentation process in more detail, a combination of high-throughput sequencing and proteomics on the acidification step of plant material (grass) at both mesophilic and thermophilic temperatures (37 and 55 °C, respectively) was applied for the first time. Results High-strength liquor from acidified grass biomass exhibited a low biodiversity, which differed greatly depen…

0301 basic medicineFirmicuteslcsh:BiotechnologyPopulationManagement Monitoring Policy and LawApplied Microbiology and BiotechnologyMethanosaetalcsh:FuelActinobacteria03 medical and health scienceslcsh:TP315-360lcsh:TP248.13-248.65Food scienceeducationeducation.field_of_studybiologyRenewable Energy Sustainability and the EnvironmentResearchMethanosarcinabiology.organism_classificationAnaerobic digestion030104 developmental biologyGeneral EnergyAgronomyMethanomicrobiumBiotechnologyMesophileBiotechnology for Biofuels
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Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations

2018

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 +/- 2 degrees C) and monitored for an overall period of 120 d. In addition, the persistence …

0301 basic medicineMicrobiology (medical)Agriculture and Food SciencesLactobacillus paracaseiVOLATILE COMPOUNDS030106 microbiologylcsh:QR1-502LACTIC-ACID BACTERIAPROFILEMicrobiologylcsh:Microbiologylaw.invention03 medical and health sciencesProbioticchemistry.chemical_compoundAcetic acid0404 agricultural biotechnologyStarterLACTOBACILLUS-PLANTARUMlawNaCl content; Probiotic strain; metabolomics microbiota REP-PCR analysismicrobiotaPhenolsFood scienceTOLERANCEREP-PCR analysismicrobiota REP-PCR analysisbiologyChemistrySTRAINSfood and beveragesProbiotic strain04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classification040401 food sciencemetabolomicsLactic acidNaCl contentprobiotic strainSURVIVALNaCl content probiotic strain metabolomics microbiota REP-PCR analysisFermentationPENTOSUSNACL REDUCTIONEMPHASISMesophile
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Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

2018

Abstract Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gen…

0301 basic medicineMicroorganism030106 microbiologyPopulationShelf lifeSettore AGR/04 - Orticoltura E FloricolturaPseudomonaMicrobiologyChicory03 medical and health sciences0404 agricultural biotechnologyPseudomonasCichoriumVegetablesFood scienceeducationeducation.field_of_studybiologyPseudomonas; Ready-to-eat vegetables; Red chicory; Shelf life; Food Science; MicrobiologyPseudomonas04 agricultural and veterinary sciencesAscorbic acidbiology.organism_classification040401 food scienceRandom Amplified Polymorphic DNA TechniqueRAPDReady-to-eat vegetableFood StorageMicrobial population biologyRed chicoryFood ScienceMesophileSettore AGR/16 - Microbiologia Agraria
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