Continuous intuitionistic fuzzy ordered weighted distance measure and its application to group decision making

The aim of this paper is to develop the continuous intuitionistic fuzzy ordered weighted distance (C-IFOWD) measure by using the continuous intuitionistic fuzzy ordered weighted averaging (C-IFOWA) operator in the interval distance. We investigate some desirable properties and different families of the C-IFOWD measure. We also generalize the C-IFOWD measure. The prominent characteristics of the C-IFOWD measure are that it is not only a generalization of some widely used distance measure, but also it can deal with interval deviations in aggregation on interval-valued intuitionistic fuzzy values (IVIFVs) by using a controlled parameter, which can decrease the uncertainty of argument and improve the accuracy of decision. The desirable characteristics make the C-IFOWD measure suitable to wide range situations, such as decision making, engineering and investment, etc. In the end, we introduce a new approach to group decision making with IVIFVs in human resource management. First published online: 18 Sep 201

Rewiring carbon flow in Synechocystis PCC 6803 for a high rate of CO2-to-ethanol under an atmospheric environment

Cyanobacteria are an excellent microbial photosynthetic platform for sustainable carbon dioxide fixation. One bottleneck to limit its application is that the natural carbon flow pathway almost transfers CO2 to glycogen/biomass other than designed biofuels such as ethanol. Here, we used engineered Synechocystis sp. PCC 6803 to explore CO2-to-ethanol potential under atmospheric environment. First, we investigated the effects of two heterologous genes (pyruvate decarboxylase and alcohol dehydrogenase) on ethanol biosynthesis and optimized their promoter. Furthermore, the main carbon flow of the ethanol pathway was strengthened by blocking glycogen storage and pyruvate-to-phosphoenolpyruvate backflow. To recycle carbon atoms that escaped from the tricarboxylic acid cycle, malate was artificially guided back into pyruvate, which also created NADPH balance and promoted acetaldehyde conversion into ethanol. Impressively, we achieved high-rate ethanol production (248 mg/L/day at early 4 days) by fixing atmospheric CO2. Thus, this study exhibits the proof-of-concept that rewiring carbon flow strategies could provide an efficient cyanobacterial platform for sustainable biofuel production from atmospheric CO2

Study on the removal of anti-nutritional factors in bean dregs by solid-state fermentation

Bean dregs were the main by-product in the processing of soybean products and were an excellent source of animal feed. However, their large-scale application was restricted by anti-nutritional factors. The most harmful of anti-nutritional factors in bean dregs were trypsin inhibitors and antigen proteins. In order to remove trypsin isnhibitors and antigenic proteins in bean dregs, the fermentation process was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: inoculation amount was 10.5%, water content of fermentation medium was 58%, fermentation temperature was 35 degrees C, and fermentation time was 13 days. Under this fermentation process, the removal rate of trypsin inhibitors was significantly increased to 84.98%. SDS-PAGE showed that the antigenic proteins were completely degraded. Isothiocyanate was removed from 1.8 mg/100g to 0.48 mg/100g. Cellulose and hemicellulose were degraded from 23% and 22.35% to 20.02% and 15.2% respectively. The content of trichloroacetic acid soluble protein was greatly increased from 11.48% to 39.47%. The fermentation process improves the nutritional value of bean dregs and provides a good reference for the development of bean dregs biological feed

Study on the removal of anti-nutritional factors in bean dregs by solid-state fermentation

Bean dregs were the main by-product in the processing of soybean products and were an excellent source of animal feed. However, their large-scale application was restricted by anti-nutritional factors. The most harmful of anti-nutritional factors in bean dregs were trypsin inhibitors and antigen proteins. In order to remove trypsin isnhibitors and antigenic proteins in bean dregs, the fermentation process was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: inoculation amount was 10.5%, water content of fermentation medium was 58%, fermentation temperature was 35 degrees C, and fermentation time was 13 days. Under this fermentation process, the removal rate of trypsin inhibitors was significantly increased to 84.98%. SDS-PAGE showed that the antigenic proteins were completely degraded. Isothiocyanate was removed from 1.8 mg/100g to 0.48 mg/100g. Cellulose and hemicellulose were degraded from 23% and 22.35% to 20.02% and 15.2% respectively. The content of trichloroacetic acid soluble protein was greatly increased from 11.48% to 39.47%. The fermentation process improves the nutritional value of bean dregs and provides a good reference for the development of bean dregs biological feed

Study on the removal of anti-nutritional factors in bean dregs by solid-state fermentation

Bean dregs were the main by-product in the processing of soybean products and were an excellent source of animal feed. However, their large-scale application was restricted by anti-nutritional factors. The most harmful of anti-nutritional factors in bean dregs were trypsin inhibitors and antigen proteins. In order to remove trypsin isnhibitors and antigenic proteins in bean dregs, the fermentation process was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: inoculation amount was 10.5%, water content of fermentation medium was 58%, fermentation temperature was 35 degrees C, and fermentation time was 13 days. Under this fermentation process, the removal rate of trypsin inhibitors was significantly increased to 84.98%. SDS-PAGE showed that the antigenic proteins were completely degraded. Isothiocyanate was removed from 1.8 mg/100g to 0.48 mg/100g. Cellulose and hemicellulose were degraded from 23% and 22.35% to 20.02% and 15.2% respectively. The content of trichloroacetic acid soluble protein was greatly increased from 11.48% to 39.47%. The fermentation process improves the nutritional value of bean dregs and provides a good reference for the development of bean dregs biological feed

Progress in Bacillus subtilis Spore Surface Display Technology towards Environment, Vaccine Development, and Biocatalysis

Spore surface display is the most desirable with enhanced effects, low cost, less time consuming and the most promising technology for environmental, medical, and industrial development. Spores have various applications in industry due to their ability to survive in harsh industrial processes including heat resistance, alkaline tolerance, chemical tolerance, easy recovery, and reusability. Yeast and bacteria, including gram-positive and -negative, are the most frequently used organisms for the display of various proteins (eukaryotic and prokaryotic), but unlike spores, they can rupture easily due to nutritive properties, susceptibility to heat, pH, and chemicals. Hence, spores are the best choice to avoid these problems, and they have various applications over nonspore formers due to amenability for laboratory purposes. Various strains of Clostridium and Bacillus are spore formers, but the most suitable choice for display is Bacillus subtilis because, according to the WHO, it is safe to humans and considered as &quot;GRAS&quot; (generally recognized as safe). This review focuses on the application of spore surface display towards industries, vaccine development, the environment, and peptide library construction, with cell surface display for enhanced protein expression and high enzymatic activity. Different vectors, coat proteins, and statistical analyses can be used for linker selection to obtain greater expression and high activity of the displayed protein. (C) 2017 S. Karger AG, Basel</p

Study on the removal of anti-nutritional factors in bean dregs by solid-state fermentation

Bean dregs were the main by-product in the processing of soybean products and were an excellent source of animal feed. However, their large-scale application was restricted by anti-nutritional factors. The most harmful of anti-nutritional factors in bean dregs were trypsin inhibitors and antigen proteins. In order to remove trypsin isnhibitors and antigenic proteins in bean dregs, the fermentation process was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: inoculation amount was 10.5%, water content of fermentation medium was 58%, fermentation temperature was 35 degrees C, and fermentation time was 13 days. Under this fermentation process, the removal rate of trypsin inhibitors was significantly increased to 84.98%. SDS-PAGE showed that the antigenic proteins were completely degraded. Isothiocyanate was removed from 1.8 mg/100g to 0.48 mg/100g. Cellulose and hemicellulose were degraded from 23% and 22.35% to 20.02% and 15.2% respectively. The content of trichloroacetic acid soluble protein was greatly increased from 11.48% to 39.47%. The fermentation process improves the nutritional value of bean dregs and provides a good reference for the development of bean dregs biological feed