Microbial-environmental interactions reveal the evaluation of fermentation time on the nutrient properties of soybean meal

Microbial fermentation techniques are often used to improve their quality, where the keys are fermentation strains and fermentation time. This study studied the interaction between microbiota and environmental (or nutritional) factors and microbiota at different fermentation times to determine the most appropriate time, using lactic acid bacteria as fermentation strains. It can be concluded that fermentation improved the nutritional value of soybean meals. In the early stages of fermentation, debris in soybean meal highly proliferated and destabilized the microbial community, while pH and nutritional conditions played an important role in helping its stabilization. In addition, we must pay attention to the interspecific interactions of microorganisms, which makes it easy to understand how the microbial community maintains community stability. A 4-day fermentation of soybean meal with Lactobacillus is recommended

Effects of Pelleted and Extruded Feed on Growth Performance, Intestinal Histology and Microbiota of Juvenile Red Swamp Crayfish (<i>Procambarus clarkii</i>)

The study was conducted to evaluate the extruded and pelleting feed production on growth performance, intestinal histology and microbiome analysis of juvenile red swamp crayfish, Procambarus clarkii. Crayfish were fed either pelleted or extruded feeds that were made using the same formula. Crayfish fed extruded feed had a lower feed conversion ratio, as well as significantly higher levels of trypsin and amylase (p p > 0.05). In comparison with the pelleted feed group, the lamina propria thickness of crayfish fed extruded feed was significantly lower (p Proteobacteria, Tenericutes, and Firmicutes, and the relative abundance of Proteobacteria in the extruded feed group was significantly higher than that in the pelleted feed group (p P. clarkii fed extruded feed had higher feed utilization and better intestinal health

Tungsten doping enhances the mechanical properties of FeCr2V-based medium entropy alloy revealed by experiments and calculations

The medium entropy alloys (MEAs) composed of high-melting-point, low-activation elements often demonstrate favorable mechanical properties and reduced activation required for nuclear applications. In this work, novel low activation MEAs of FeCr2V and FeCr2VW0.1 as potential nuclear structural materials have been developed. Thermodynamic calculation was used to guide the MEA design. The materials were fabricated using arc melting and their microstructure and mechanical properties were investigated. The results show that the developed MEAs are characterized by a dual-phase microstructure consisting of both body-centered-cubic (BCC) phases. The as-fabricated FeCr2VW0.1 exhibits improved hardness (average nano-hardness 9.6 GPa) compared with FeCr2V (7.4 GPa), owing to the enhanced solid solution strengthening (SSS) and precipitation strengthening (PS). Meanwhile, after doping with W, the compressive ultimate strength and yield strength of MEAs increased by about 15.7 % and 13.7 %, respectively. Being quantitatively consistent with the experimental results, the first-principles calculations based on the density functional theory (DFT) and the theoretical strengthening calculations confirmed that the W doping into FeCr2V based MEA significantly enhanced the SSS and PS in the studied alloy. The results provide insights that are useful for future development and microstructural engineering of these novel MEAs