Review
Biotechnology & Applied Microbiology
Jennifer Mahony, Francesca Bottacini, Douwe van Sinderen
Summary: This review summarizes the genome characteristics and phylogenetic relationships of Lactococcus species and explores the role of plasmids and bacteriophages in the diversification of these species. The identification of new Lactococcus species in recent years suggests that the number of species will continue to grow. Further studies using additional sequence data will allow for pathogenicity/virulence risk evaluations and insights into the niche adaptation strategies of these species.
MICROBIAL BIOTECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Ming Hu, Bo Xing, Minghua Yang, Rui Han, Huazheng Pan, Hui Guo, Zhen Liu, Tao Huang, Kang Du, Shangyi Jiang, Qian Zhang, Wenjing Lu, Xun Huang, Congzhao Zhou, Junhua Li, Wenchen Song, Ziqing Deng, Minfeng Xiao
Summary: This study reports the isolation and characterization of two jumbo phages from hospital wastewater, representing the sixth genus. These phages showed lytic activity against a broad range of clinical antibiotic-resistant K. pneumoniae strains and exhibited distinct physiology. Treatment of sewage water with the phages resulted in a dramatic decline in K. pneumoniae population.
Article
Materials Science, Ceramics
Ashish Ganvir, Mohit Gupta, Nitish Kumar, Nicolaie Markocsan
Summary: This study investigated the influence of suspension characteristics on the performance of suspension plasma sprayed thermal barrier coatings (TBCs), revealing that TBCs produced using different suspensions showed varied performance. TBCs produced using ethanol suspension exhibited the best TS lifetime, while TBCs produced using water suspension with solid load content showed the lowest lifetime. Additionally, TBCs produced using ethanol suspension showed slightly better thermal cyclic fatigue lifetime compared to TBCs produced using water and ethanol-water mixed suspensions.
CERAMICS INTERNATIONAL
(2021)
Article
Engineering, Environmental
Derongs Lorine, Druilhe Celine, Le Marechal Caroline, Barbut Frederic, Heurtevent Lorette, Buffet Julie, Martin Laure, Ziebal Christine, Poezevara Typhaine, Rouxel Sandra, Houard Emmanuelle, Syed Zaidi Rabab, Couturier Jeanne, Pourcher Anne-Marie
Summary: This study found that anaerobic digestion effectively removed E. coli, enterococci, C. perfringens, and C. difficile, but the chemical parameters did not reach concentrations capable of inactivating these bacteria. Increasing hydraulic retention time only reduced the concentration of E. coli in the digestate, while increasing organic loading rate reduced the removal of enterococci and C. difficile.
Article
Infectious Diseases
Anja Pueschel, Romy Skusa, Antonia Bollensdorf, Justus Gross
Summary: This article presents a case of successful treatment of DL infection with a combination of antibiotics, debridement, and local bacteriophage treatment.
Article
Microbiology
Nibendu Mondal, Chayan Roy, Sumit Chatterjee, Jagannath Sarkar, Subhajit Dutta, Sabyasachi Bhattacharya, Ranadhir Chakraborty, Wriddhiman Ghosh
Summary: This study reveals the high temperature growth and survival ability of a Paracoccus species, which can maintain a high colony forming unit count under high temperature conditions and increase cell numbers through thermal conditioning. The species possesses unique genes involved in various biological processes. These findings contribute to our understanding of cellular adaptation mechanisms to thermal stress.
MICROBIOLOGY SPECTRUM
(2022)
Article
Materials Science, Coatings & Films
Nitish Kumar, Satyapal Mahade, Ashish Ganvir, Shrikant Joshi
Summary: Thermal barrier coatings (TBCs) are bilayer systems consisting of a metallic bond coat covered with a 7-8 wt% yttria partially stabilized zirconia (YSZ) top coat. Suspension plasma spraying (SPS) is an advanced technique known for its ability to produce a variety of microstructures, including desired columnar microstructure for improved strain tolerance and durability. This study investigates the ideal microstructural features in SPS processed TBCs to reduce hot corrosion and erosion related losses, aiming to develop damage tolerant TBCs with enhanced durability in harsh environments.
SURFACE & COATINGS TECHNOLOGY
(2021)
Article
Thermodynamics
Hao Dai, Wei Chen, Xuebo Dong, Yi Liu, Qian Cheng
Summary: The study investigates the impact of design parameters on the thermal and hydraulic characteristics of porous-wall microchannel heat sink (MCHS), showing that the gradient porous media microchannel with higher height ratio and non-uniform porosity distribution has better thermohydraulic performance. The research emphasizes the importance of selecting appropriate structural parameters and coolants to achieve optimal comprehensive performance in specific working conditions. The introduction of the performance evaluation factor (PEF) and the stepwise increasing porosity mode are found to significantly improve thermohydraulic performance under certain conditions.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2021)
Article
Materials Science, Coatings & Films
M. Blum, E. Gyoktepeliler-Akin, A. Killinger
Summary: Investigation was conducted on the direct spraying of AlN using a supersonic suspension flame spray (HVSFS) process to enhance the thermal conductivity, and the performance of the sprayed coatings, including morphology and phase composition, was analyzed. The results showed that the coatings with axially injected pure AlN suspension had the highest AlN content, and the thermal conductivity values were positively correlated with the AlN content in the coatings.
SURFACE & COATINGS TECHNOLOGY
(2022)
Article
Polymer Science
Yucheng Peng, Brian Via
Summary: Pre-treatments such as homogenization or ultrasonication can significantly decrease the viscosity of CNC suspensions and affect the degree of crystallinity of the films formed. The viscosity of the suspension changed with time after treatment and settling in room conditions led to an increase in viscosity. UV and visible light interferences varied for films generated from differently treated suspensions.
Article
Microbiology
Raffaella Sabatino, Tomasa Sbaffi, Periyasamy Sivalingam, Gianluca Corno, Diego Fontaneto, Andrea Di Cesare
Summary: This study characterized the bacteriophage community and associated antimicrobial resistance genes (ARGs) in wastewater treatment plants. The results showed that bacteriophages have limited contribution to the overall antimicrobial resistome, but further investigation is needed to fully understand their role in microbial communities.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Raffaella Sabatino, Tomasa Sbaffi, Periyasamy Sivalingam, Gianluca Corno, Diego Fontaneto, Andrea Di Cesare
Summary: Bacteriophages have limited contribution to the antimicrobial resistome, but their role needs to be investigated in order to gain a comprehensive understanding of the microbial community's antimicrobial resistome. This study evaluated the phage community and associated antimicrobial resistome in wastewater treatment plants and found that only a few bacteriophages carried antimicrobial resistance genes. However, further research on phage communities is necessary to assess potential threats to human health.
MICROBIOLOGY SPECTRUM
(2023)
Article
Mechanics
Zhenlong Ge, Qiang Sun, Lei Xue, Tian Yang
Summary: Microwave assisted mechanical rock breaking, a hybrid method using microwave heating and mechanical rock breaking, has potential applications in various fields. Research shows that under microwave irradiation, the fracture toughness and fracture energy of granite decrease with temperature increase. Thermal damage to the rock is mainly caused by the expansion of medium absorbers heated by microwaves.
ENGINEERING FRACTURE MECHANICS
(2021)
Article
Environmental Sciences
Mariana Vieira Turnell Suruagy, Andrew Barry Ross, Akintunde Babatunde
Summary: Food waste is a suitable material for anaerobic digestion, but its methane yield is often compromised. Pre-treatments like microwave irradiation can improve the solubilization of food waste components, making them more accessible to microorganisms and reducing the digestion process duration.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Environmental Sciences
Dilek Erdirencelebi, Gool Mohammad Ebrahimi
Summary: The digestion performance of sewage mixed sludge (MS) was improved by implementing the parallel digestion model for primary sludge (PS) and secondary sludge (SS). The optimization of organic loading rate (OLR) improved methane production rates, volatile solid (VS) reduction, oil and grease and nutrient content, dewaterability, and electrical conductivity (EC). The use of upper mesophilic temperature enhanced biodegradability, oil and grease removal, and microbial growth in SS digestion. The parallel digestion system and upper mesophilic temperature proved to be useful tools for improving sludge line practice in wastewater treatment plants.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)