ABSTRACT
Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors-temperature, brine salinity, and garlic dose-on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven.
ABSTRACT
1,3-propanediol (1,3-PD) has a wide range of industrial applications. The most studied natural producers capable of fermenting glycerol to 1,3-PD belong to the genera Klebsiella, Citrobacter, and Clostridium. In this study, the optimization of medium composition for the biosynthesis of 1,3-PD by Citrobacter freundii AD119 was performed using the one-factor-at-a-time method (OFAT) and a two-step statistical experimental design. Eleven mineral components were tested for their impact on the process using the Plackett-Burman design. MgSO4 and CoCl2 were found to have the most pronounced effect. Consequently, a central composite design was used to optimize the concentration of these mineral components. Besides minerals, carbon and nitrogen sources were also optimized. Partial glycerol substitution with other carbon sources was found not to improve the bioconversion process. Moreover, although yeast extract was found to be the best nitrogen source, it was possible to replace it in part with (NH4)2SO4 without a negative impact on 1,3-PD production. As a part of the optimization procedure, an artificial neural network model of the growth of C. freundii and 1,3-PD production was developed as a predictive tool supporting the design and control of the bioprocess under study.
Subject(s)
Citrobacter freundii , Glycerol , Research Design , Propylene Glycol , Neural Networks, Computer , Carbon , Nitrogen , Culture Media , FermentationABSTRACT
The study focuses on the problem of lowering the pH around a composite filling concerning the polymerization modes and methacrylic acid release, which may affect not only the oral health but also the whole organism. A total of 90 specimens (30 of each: Filtek Bulk Fill, Evetric and Riva LC) were placed in 90 sterile hermetic polyethene containers with saline and incubated at 37 °C. Ten samples of each material were light-cured for 40 s with one of the three curing modes: full power mode (FPM), ramping mode (RM) and pulse mode (PM). The pH and methacrylic acid release evaluation were performed at the following time points: after 2 h and after 3, 7, 21 and 42 days from the specimen preparation. Regardless of light-curing mode, all used materials were characterized by a gradual elevation in methacrylic acid concentration. Only for Filtek Bulk Fill, increased methacrylic acid release was closely associated with lower pH. The choice of the polymerization mode has no significant influence on the methacrylic acid release. However, further research about composite light-curing is necessary to create the procedure algorithm, reducing the local and systemic complications associated with composite fillings.
