Evolution Of Physicochemical Parameters Research Articles

Geomicrobiology of the Rincon de Parangueo maar crater: Exploring the link between an evolving extreme environment and its potential metabolic diversity

Abstract Rincon de Parangueo (RP) is a Quaternary maar crater located in the Michoacan‐Guanajuato Volcanic Field in central Mexico. Like other volcanic craters in the region, the central part was occupied by an endorheic lacustrine system. As a consequence of extensive groundwater extraction, the perennial lake started a gradual desiccation process and now the remnant ponds host a highly saline–alkaline ecosystem. The stratigraphic record indicates an exceptional and long‐term sedimentation of carbonate microbialites. Previous studies based on the 16S rRNA gene have shown that microbial communities have a widespread presence in the crater at the microbialites, the remaining saline ponds, superficial soils and below the surface. To understand the possible role of the microbial communities that generate these biogeological structures, novel analytical methods to resolve the amplicon datasets and their microbial metabolic potential were used. We describe in detail the relationship between the microbial communities, the evolution of physicochemical parameters, and carbonate morphology, in four micro‐environments. A 16S rRNA gene sequencing dataset from previous publications was re‐analysed using an ASV‐based bioinformatic pipeline to identify new insights into the microbial assemblage. Finally, a taxon‐based metabolic profile was used to predict the potential metabolic contribution of the prokaryotic community. Results indicated a refinement in terms of community composition using the ASV‐based bioinformatic methods. Functional profiling through 16S rRNA gene‐based analysis suggested metabolisms associated with carbonate precipitation, indicating a broad potential for microbially mediated carbonate precipitation (e.g., carbon fixation and photosynthesis). The possibility of biogenic methane gas production by methanogenic microorganisms was recognised, supporting the estimated flow of methane on the surface soils. The lacustrine evolution over the last years and the extreme physicochemical characteristics of RP have an impact on the microbial community structure. Prokaryotic community and metabolic potential results from RP coincide with the diversity and abundance of microbial communities and functional metabolisms reported from other microbialite‐forming lakes along the Trans Mexican Volcanic Belt. The identification of important possible phylotypes involved in carbonate precipitation might be an important factor in considering RP microbialites as active calcifying entities. These findings provide novel insights into the potential key role of metabolic pathways driving the process of carbonate precipitation inside RP and evidence of its importance as a microbial biodiversity hotspot in Mexico.

Evolution of physico-chemical parameters, microorganism diversity and volatile organic compound of apple pomace exposed to ambient conditions

In apple processing, waste material known as apple pomace amounts to 45% of production volumes. When this residue is stored in open-air for its stabilization and potential uses, Volatile Organic Compounds (VOCs) are produced, resulting in environmental and odor pollution, and must be managed to avoid their impact. This work aims to study the emission of VOCs utilizing TD-GC/MS and its relationship with changes in physico-chemical (moisture, pH, proteins, among others) and biological (bacteria and fungi using Illumina MiSeq) parameters under three environmental conditions: open-air (outdoors), under-roof (indoors) and oxygen-free. The 8-month study results showed a gradual increase in odorous VOCs and microbial diversity, a product of chemical and biological transformation processes in the samples. A 30% increase in odorant compounds responsible for the unpleasant smell was observed, especially esters, aldehydes and hydrocarbons in samples stored in oxygen-free and Open-air conditions. Increases in VOCs over time were associated with changes in physico-chemical and biological parameters, as well as fluctuations in environmental variables (temperature, relative humidity, and precipitation). The results of this research allow establishing a relationship between storage conditions and the production of VOCs. In addition, recommendations for waste storage time are provided for the most common uses of apple pomace based on the physico-chemical parameters observed, in order to avoid the generation of odorous compounds. Of all storage methods analyzed, under-roof is the most adequate in practice. This study's findings are pertinent for managing agribusiness waste and its potential environmental pollution.

Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product.

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.

Evolution of physicochemical parameters and trophic state of three Park National of El-Kala water bodies (North-east Algeria)

Evolution of physicochemical parameters and trophic state of three Park National of El-Kala water bodies (North-east Algeria)

Characterization and cleaning of anion-exchange membranes used in electrodialysis of polyphenol-containing food industry solutions; comparison with cation-exchange membranes

Abstract This paper concerns the mechanisms of aging of ion-exchange membranes (IEMs) during their use in electrodialysis (ED) of food industry solutions containing polyphenols (PPs), as well as their cleaning. The study focuses on anion-exchange membranes (AEMs); their behavior is compared with that of cation-exchange membranes (CEMs). First, physicochemical static characteristics, structural, morphological and tensile strength parameters are determined for new AEMs and two batches of used AEMs at different duration of their use in industry, subjected to regular “Cleaning In Place”. Second, non-aggressive and economic ex-situ static cleaning methods involving the application of NaCl at 35 g L−1, a reconstituted seawater and a water-ethanol mixture acidified with H2SO4 were examined. During the cleaning process, the evolution of physicochemical parameters, such as ion-exchange capacity (IEC), electrical conductivity (κm) and contact angle (θ), were followed. It is shown that the application of NaCl solution has a negligible effect on IEC and κm; when soaking the membranes in the reconstituted seawater, κm even slightly decreases; however, there is a significant increase in these parameters when soaking the membranes in the acidified water-ethanol solution. As for the mechanism of fouling, PPs are the main responsible constituents. Apparently, they form dense colloidal nanoparticles not permeable for ions within membrane meso- and macropores, not penetrating into micropores. A modification of the microheterogeneous model under this assumption allows an adequate description of membrane conductivity and explains the fact that the membrane pore size increases with the duration of membrane utilization, while the apparent volume fraction of the inter-gel solution (f2app) decreases. CEMs are found less prone to fouling. The soaking of CEMs in the water-ethanol solution leads to an increase in IEC and f2app by 33% and 60%, respectively, as well as to doubling κm and decreasing θ by 23%, after a 120 h. treatment.

Valorization of indigenous dairy cattle breed through salami production

The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactobacillus sakei) trials. Enterobacteriaceae were found at very low levels during the entire ripening period and no pathogenic bacteria were found in any samples. The multivariate analysis showed that starter inoculums and meat affected significantly the physico-chemical and the microbiological composition of salami. The sensory analysis evidenced the highest overall acceptability was displayed by salami produced with meat from cow on retirement.

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda‐type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses‐peptones. Results of different nitrogenous fractions by Kjeldahl method showed enzymatic hydrolysis products of casein whose intensity depended on the maturing stage as well as the refrigeration time. Besides the evident action of the plasmin, original milk protease, on the hydrolysis of casein in soluble fractions, the proteolysis of cheese caseins is also initiated by proteolytic action of the chymosin and extracellular heat‐resistant proteases notably produced by the same psychrotrophic microflora. Lactic acid bacteria starters that constitute the dominant microflora of this type of cheese are also considered as aroma precursors.

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

The evolution of physicochemical parameters and spontaneous fermentation were investigated during traditional production of munkoyo. During munkoyo preparation, starch hydrolysis by amylolytic enzymes contained in munkoyo roots was performed at temperatures above 43°C. After 90h, pH decreased from 6.4–6.2 to 3.7–3.6; lactic acid concentration and acidity increased respectively from 4.4–15.0mmoll−1 to 42.0–44.0mmoll−1 and 0.05% to 0.45–0.6%; alcohol content did not exceed 394mmoll−1. When the temperature dropped from 43–42°C to 29–25°C, in the first 15h of fermentation, the rate of pH decrease was significant, from 6.4–6.2 to 4.1–4.0. The acidification of munkoyo was due to lactic acid, largely in the form of the d (−) lactate isomer. At temperatures around 20°C, secondary products also contributed to the acidification of the beverage. Lactic fermentation, observed from 43°C in the wort, was promoted by thermophilic lactic acid bacteria. Lactobacillus delbrueckii lactis was identified as the representative lactic acid bacteria. Alcohol production in munkoyo, beginning only after 15h of fermentation, is due mainly to Saccharomyces cerevisiae.

Gold-bearing arsenopyrite in eastern Kazakhstan gold-sulfide deposits

We have revealed early productive disseminated pyrite-arsenopyrite mineralization with invisible gold in tectonic zones and late nest-veinlet gold-polysulfide mineralization with free gold in zones of silicified rocks at the Suzdal’ (Suzdal’skoe), Zherek, and Bol’shevik deposits in eastern Kazakhstan, localized within black shales. Two varieties of arsenopyrite differing in morphology, chemical composition, and gold contents have been established in them: acicular-prismatic and tabular. Gold was determined by a specially elaborated technique ensuring a detection limit of 30 ppm Au. Acicular-prismatic arsenopyrite is the main ore mineral of the early productive stage of mineralization; it has high gold contents (1400–5360 ppm) and a nonstoichiometric composition (S/As = 1.2) and is slightly depleted in Fe. The absence of correlation between the contents of the main arsenopyrite components and gold, and the strongly uneven distribution of gold among the mineral grains, and within a grain point to the presence of invisible gold, as elemental particles deposited together with arsenopyrite. Tabular arsenopyrite is abundant at the Suzdal’ deposit, where gold-polysulfide mineralization and argillization are widespread. It has low gold and high antimony contents and a stoichiometric composition. Visible gold usually grows over tabular arsenopyrite. The isotopic composition of sulfur of acicular-prismatic arsenopyrite and globular-crystalline pyrite, formed at the early mineralization stages, is characterized by δ 34S = 0.0 to –3.3‰ and evidences a mantle source of sulfur with a partial borrowing of crustal sulfur. The tabular arsenopyrite and other sulfides of the second productive mineralization show a lighter isotopic composition of sulfur (δ 34S = –7.7 to –10.2‰), which is due to sulfur fractionation under high oxygen fugacity at the late ore deposition stage. The coexistence of two sets of arsenopyrite of different morphologic varieties and compositions at the deposit points to a long ore deposition, the coexistence of mineralization formed at different stages, and the evolution of physicochemical parameters.

Olive Mill Wastewater Sludge from Evaporation Ponds: Evolution of Physico-Chemical Parameters during Storage and Composting Process

The evolution of analytical parameters of olive mill waste water sludge stored in evaporation ponds was investigated after one year and two years of storage. It was observed that some of the phenolic monomer compounds resisted removal and the fraction of water soluble phenols was only slightly polymerised. Co-composting of the sludge was carried out with yard trimming as bulking agent ratio and poultry manure to balance the C/N. Three turned piles with three proportions of 35%, 65% and 80% of olive mill waste water sludge were prepared. Co-composting of the sludge was possible in all the cases. Best results were obtained, however, at a proportion of 35% which permitted a shorter composting time, a higher degree of nitrification and a higher rate of total phenols decreasing. A high polymerisation of the fraction of water soluble phenols was observed at the end of composting in all the piles.

Employment of autochthonous microflora in Pecorino Sardo cheese manufacturing and evolution of physicochemical parameters during ripening

The isolation and identification of lactic acid bacteria (LAB) from raw ewes' milk and traditional Pecorino Sardo cheese made from this milk without the addition of starter culture was carried out to define the autochthonous lactic microflora present in milk and the evolution of LAB during cheese ripening. Isolation of 275 strains belonging to different Lactococcus, Lactobacillus, Streptococcus and Enterococcus species was achieved. Coccal-shaped LAB were found to predominate during cheese fermentation, while lactobacilli were preponderate during the latter phase of ripening. The technological selection of a total of 174 LAB strains belonging to the species Lactococcus lactis, Streptococcus thermophilus, Lactobacillus helveticus and Lb. casei allowed an experimental starter to be prepared, in which a potentially probiotic species, Lb. casei was used. The suitability of the autochthonous starter culture was tested in cheese-making trials, using thermised ewes' milk, by comparing experimental Pecorino Sardo cheese with a control cheese produced at industrial scale using a whey starter culture from previous batches of manufacture. In particular, microbiological and physicochemical parameters were determined over 210 days of cheese ripening. Although sensory evaluation did not show any significant difference between experimental and control Pecorino Sardo cheeses, the use of the selected autochthonous starter allowed the production of experimental cheese with a significantly higher level of free amino acids, in particular essential amino acids, in comparison with the Pecorino Sardo control cheeses.

Anthocyanin and colour evolution in naturally black table olives during anaerobic processing

The results of a study on the evolution of physicochemical parameters during processing of black olives, with particular emphasis on anthocyanins and colour, are reported. Olives of two cultivars collected at a technological black-ripe stage were processed by the traditional anaerobic system. At regular intervals, brines and olives were inspected for different parameters. The routine physicochemical values in brines and olives changed as expected. Total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside content showed a rapid decrease at 15 days of processing, presenting apparently a zero-order kinetic, and later they completely disappeared. Chromatograms revealed other unidentified peaks. The colour stability of the olives was probably assured by the formation of new more stable pigments.

Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening

The evolution followed by the overall chemical composition, physico-chemical parameters and the main mineral and trace elements during the ripening of 18 batches of artisanal Prato cheese was studied. This cheese is characterised for its high total solids values (69.15±3.79 g/100 g), as well as low NaCl values (1.03±0.56 g/100 g) which were lower than those described for the majority of other cow's milk cheeses studied. Its lactose content disappeared after the first month of ripening, without observing any significant variations in pH values during ripening. The Ca, P, Zn and Mn contents showed a significant decrease ( p<0.05) during ripening. The contents of Fe and Cu showed variations in the different batches studied although the final values were lower than those described for other cheeses with similar characteristics.

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese).

The evolution of physicochemical parameters, and the most important microbial groups, were determined for the following three batches of 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, Batch RS elaborated with raw milk and with the addition of a starter culture, and Batch PS elaborated with pasteurized milk and with the addition of the same culture. No differences in total solids (TS) or in the content of NaCl, fat and total nitrogen (expressed as percentages of TS) were found during the ripening. The pH, fat acidity and non-protein nitrogen (NPN, expressed as a percentage of TN) showed significant differences between the batches. The inoculated batches showed the fastest drop in pH at the beginning of the ripening period, but the cheeses of Batch R showed a higher degree of lipolysis and proteolysis. The addition of a starter influenced the microbiological quality of the cheeses. Differences in the counts of Enterobacteriaceae and faecal coliforms were found between Batches R and RS after 15 days. Staphylococcus aureus increased in number during the early period of ripening and attained a population above 6 log cfu g-1 in Batch R in the period from 5 to 10 days. However, enterotoxins were not detected in this Batch. Batch R showed lower values of lactic acid bacteria at the beginning of the ripening period, but no significant differences were found between batches in the period from 5 to 15 days of ripening. At the beginning of the ripening, Lactococcus was the main lactic acid bacteria, with L. lactis lactis being predominant. After 15 days, the lactic acid bacteria counts decreased in the three batches, especially in the cheeses of Batch PS (only 2.2 log cfu g-1 was found at 60 days), as lactococci (the only lactic acid bacteria present in Batch PS) are incapable of growing under the conditions found in cheeses at the end of their ripening period. At this time, Lactobacillus was the predominant genus in Batches R and RS, with L. plantarum predominant. No lactococci were found from day 30 in Batch R and from day 40 in Batch RS. The cheeses of Batch RS received the most favourable scores from the tasting panel for all attributes judged: cut appearance, colour, aroma, taste, texture and general acceptance.