Efficiencies of conventional anaerobic digestion procedure and ionizing radiation treatment for removal of pharmaceutical residues from municipal wastewater

Nowadays, pharmaceutical products (PPs) have raised global concerns due to accumulation of their residues in aquatic ecosystems. In the urban environment, epidemics and social factor illnesses, advancement of pharmaceutical industry, hospitals and other health-care institutions, veterinary institutions pharmaceutical industries and uses in household need are the main economic sources or factors influencing emerging dissemination of PPs in the environment

Efficiencies of conventional anaerobic digestion procedure and ionizing radiation treatment for removal of pharmaceutical residues from municipal wastewater

Nowadays, pharmaceutical products (PPs) have raised global concerns due to accumulation of their residues in aquatic ecosystems. In the urban environment, epidemics and social factor illnesses, advancement of pharmaceutical industry, hospitals and other health-care institutions, veterinary institutions pharmaceutical industries and uses in household need are the main economic sources or factors influencing emerging dissemination of PPs in the environment

Setting a baseline for global urban virome surveillance in sewage

The rapid development of megacities, and their growing connectedness across the world is becoming a distinct driver for emerging disease outbreaks. Early detection of unusual disease emergence and spread should therefore include such cities as part of risk-based surveillance. A catch-all metagenomic sequencing approach of urban sewage could potentially provide an unbiased insight into the dynamics of viral pathogens circulating in a community irrespective of access to care, a potential which already has been proven for the surveillance of poliovirus. Here, we present a detailed characterization of sewage viromes from a snapshot of 81 high density urban areas across the globe, including in-depth assessment of potential biases, as a proof of concept for catch-all viral pathogen surveillance. We show the ability to detect a wide range of viruses and geographical and seasonal differences for specific viral groups. Our findings offer a cross-sectional baseline for further research in viral surveillance from urban sewage samples and place previous studies in a global perspective

Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid- state fermentation (SSF) and submerged fermentation (SMF) with two different lac- tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content sig- nificantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduc- tion of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermenta- tion, as the end-product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.info:eu-repo/semantics/publishedVersio

Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products

Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 from fermented cereals were isolated and their properties (carbohydrate metabolism, gas production, ability to survive at a low pH values, growth performance at different temperatures, antimicrobial properties against Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Corynebacter spp, Klebsiella pneomoniae, Enterococcus faecalis, Bacillus cereus, Proteus mirabilis, Clostridium spp., Streptococcus spp., resistance to antibiotics, and reducing properties for aflatoxin B1, ochratoxin A, HT-2 toxin, T-2 toxin, zearalenone) were evaluated. Also, the possibilities to use dairy by-products for biomass growth and encapsulation were investigated. The isolated strains can ferment a broad spectrum of carbohydrates, are tolerant to a low pH values, susceptible to antibiotics and can inhibit the growth of a wide spectrum of pathogenic bacteria. Both strains are good candidates (by using 3% of the mixture of both strains) for the reduction of mycotoxins; these additional properties promote their broader application in the food sector. Whey enriched with 2.5% glucose, 2.0% yeast extract and 0.5% sucrose represents an appropriate alternative substrate for LUHS135 and LUHS244 multiplication and encapsulation, facilitating the production on the industrial scale