Valorization of agricultural by-products is a key component of circular strategies aimed at enhancing the sustainability of livestock systems. Almond hulls (AHs), a major residue of the almond-processing industry, are characterized by their high non-fiber carbohydrate (NFC) content, but low crude protein (CP) content and ruminal fermentation. This study evaluated the effects of treating AHs with exogenous fibrolytic enzymes (EFEs) and <i>Saccharomyces cerevisiae</i> (SC) via solid-state fermentation. Treatments were applied individually or in combination (SC + EFEs). The effects on chemical composition and ruminal fermentation were assessed. EFEs reduced the fiber content and increased the NFC content. This accelerated ruminal fermentation and reduced the lag time. However, it did not change the overall fermentation extent. SC increased the CP content and ether extract but reduced the NFC content. This modification promoted the growth of ruminal bacteria. As a result, the ruminal fermentation extent, ruminal degradability and volatile fatty acid (VFA) content improved. However, methane (CH<sub>4</sub>) and carbon dioxide (CO<sub>2</sub>) emissions relative to the substrate, degraded substrate and total gas emission were not affected. SC + EFEs had synergistic effects. This further increased the CP content and ether extract and reduced the NFC and fiber contents. The treatment modulated ruminal microbiota by decreasing protozoa and increasing bacteria. It also reduced the fermentation lag time and enhanced the fermentation extent, degradability and VFA production favoring propionate formation. Additionally, it reduced CH<sub>4</sub> and CO<sub>2</sub> emissions per unit of degraded substrate and the total gas emission. Overall, the SC + EFEs represent an effective approach to enhance the nutritional value of AHs while partially mitigating greenhouse gas emissions relative to substrate utilization and fermentation pathways.
The global prevalence of antibiotic-resistant bacteria, such as <i>Staphylococcus aureus</i>, presents a substantial challenge to public health, necessitating the development of innovative therapeutic strategies to combat these infections. This study examined the synergistic effects of a biosurfactant (BS) derived from <i>Lactiplantibacillus plantarum</i> and a novel extract from <i>Rosmarinus officinalis</i> (RoME) obtained through supercritical CO<sub>2</sub> extraction against <i>S. aureus</i> sourced from the microbiology laboratory at King Salman Hospital in Ha’il, Saudi Arabia. Antibacterial efficacy was determined using minimum inhibitory concentration (MIC) assays, assessments of bacterial membrane damage, and qRT-PCR analysis of genes associated with antibiotic resistance. The findings revealed that the <i>S. aureus</i> strain exhibited resistance to multiple antibiotics with a resistance score of 0.44. RoME and BS demonstrated MICs of 0.125 mg/mL and 0.5 mg/mL, respectively. The assays indicated significant bacterial membrane damage and reduced expression of the <i>norA</i>, <i>mdeA</i>, and <i>sel</i> genes, which are implicated in resistance and virulence, respectively. The combination of BSs with plant extracts may provide innovative approaches for treating infections caused by multidrug-resistant bacteria, highlighting the potential of probiotic-derived BSs in combination with plant extracts.
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process. In this study, the properties of fermented gels derived from whey protein mixed with blueberry juice were investigated for the production of probiotic-rich products such as jelly and pudding. The microstructure, water-holding capacity, texture changes, rheological properties, and digestive characteristics of fermented gels were evaluated in vitro. The fermented gels with a mixture of whey protein and blueberry exhibited a honeycomb structure, observed by SEM. The adhesiveness of the gel with a mixture of blueberry and whey protein was the highest at 7.5 h and 8.0 h, respectively. The storage modulus (G′) and loss modulus (G″) of the mixed gels were higher than those of whey protein gels before 6 h of fermentation. When the fermentation time was 8 h, the release of polyphenols, flavonoids, and proteins was fastest and greatest during the digestion of gastric and intestinal fluid ether for the whey protein fermented gel and the mixed fermented gel. The water-holding capacity of the mixed gels was lower than that of the whey protein fermented gels during the fermentation period of 8 h. The viable counts of the mixed fermented gels could reach 10<sup>7</sup> CFU/mL, which was higher than those of whey protein gels after 6 days of storage.
<i>Saccharomyces cerevisiae</i> is one of the important species of traditional fermented foods and beverages. However, incorporating non-<i>Saccharomyces</i> in the fermentation process is a promising strategy to improve the organoleptic profile. In this study, we assessed the potential of a wild <i>Pichia kluyveri</i> strain (PKL) to augment the aromatic profile in beer brewing while maintaining high fermentation attenuation through inoculation with <i>Saccharomyces cerevisiae</i> var. <i>diastaticus</i> yeast (SY) in both simultaneous (SI-PKL/SY) and sequential (SE-3-PKL/SY) approaches. The fermentation performance was analyzed by residual sugar content, volatile organic compounds, and sensory evaluation. The results indicated that both co-fermentation methods yielded residual sugar levels comparable to those of SY monoculture fermentation. The 2-phenethyl acetate, isoamyl acetate, and linalool in SE-3-PKL/SY increased 12.00, 12.37, and 1.17 folds than the SY monoculture, respectively. Furthermore, the incremental concentrations of these compounds contributed to the highest acceptability and prominent fruity notes in the SE-3-PKL/SY coculture. The current study is the first to report on the co-fermentation with <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> var. <i>diastaticus</i> in beer brewing. These findings highlighted the importance of <i>Pichia kluyveri</i> in shaping the ameliorative aroma profile of fermentation production.
Eduardo da Silva França, Adriana Ferreira de Souza, Dayana Montero Rodríguez
et al.
Spent coffee grounds (SCG) are a widely available agro-industrial residue rich in carbon and phenolic compounds, presenting significant potential for biotechnological valorization. This study evaluated the use of SCG as a suitable substrate for fungal laccase production and the application of the resulting fermented biomass (RFB), a mixture of fermented SCG and fungal biomass as a biosorbent for textile dye removal. Two fungal strains, namely <i>Lentinus crinitus</i> UCP 1206 and <i>Trametes</i> sp. UCP 1244, were evaluated in both submerged (SmF) and solid-state fermentation (SSF) using SCG. <i>L. crinitus</i> showed superior performance in SSF, reaching 14.62 U/g of laccase activity. Factorial design revealed that a lower SCG amount (5 g) and higher moisture (80%) and temperature (30 °C ± 0.2) favored enzyme production. Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) analyses confirmed significant structural degradation of SCG after fermentation, especially in SSF. Furthermore, SCG and RFB were chemically activated and evaluated as biosorbents. The activated carbon from SCG (ACSCG) and RFB (ACRFB) exhibited high removal efficiencies for Remazol dyes, comparable to commercial activated carbon. These findings highlight the potential of SCG as a low-cost, sustainable resource for enzyme production and wastewater treatment, contributing to circular bioeconomy strategies.
Andrea Sabido-Ramos, Montserrat Tagle-Gil, Krystel Estefany León-Montes
et al.
The <i>Pichia</i> system has been exploited for decades as a host for recombinant protein production, but there is still an information gap regarding problems that may arise with its use. The application of strains based on the methanol-induced alcohol oxidase 1 (AOX1) promoter may represent a safety issue, and its performance varies among strains. In this study, the ability of a <i>Komagataella phaffii</i> Mut<sup>S</sup> KM71H strain to produce recombinant cutinases was evaluated and compared to that of the more widely used Mut<sup>+</sup> X-33 strain. The effects of the nature of the cutinase (ANCUT1 and ANCUT3, from <i>Aspergillu</i>s <i>nidulans)</i>, methanol level, and inoculum concentrations were evaluated in shake flasks containing a complex medium. Higher activities and volumetric cutinase productivity were observed at lower induction cell densities (0.5%) for the Mut<sup>S</sup> KM71H <i>aox1</i>::pPICZα-A-<i>ANCUT1</i> strain, while a higher one (2%) yielded better results in KM71H <i>aox1</i>::pPICZα-A-<i>ANCUT3</i>. The best inoculum and inducer conditions for both strains yielded similar results. The behavior of the different cutinases in the Mut<sup>S</sup> or Mut<sup>+</sup> genetic background was opposed: strain KM71H <i>aox1</i>::pPICZα-A-<i>ANCUT3</i> produced 19% more activity than strain X-33 <i>aox1</i>::pPICZα-A-<i>ANCUT3</i>, while the ANCUT1 containing strain produced significantly higher activity in the X-33 Mut<sup>+</sup> strain. These results indicate that Mut<sup>S</sup> strains are viable host options without the complications of rapidly growing methanol strains. The effect of the gene structure being expressed is a phenomenon that needs further exploration.
The consumption of fermented rice-based drinks has been a common practice in several cultures for many years, because of their interesting tastes, strengthened nourishing value, and possible health benefits. Interest in healthier and probiotic-enriched drinks has led the food industry to develop ways to scale up the production and commercial selling of fermented rice beverages. As a result of these processes, rice wine, sake, amazake, handia, tapai, and other rice-based probiotic drinks become easier to digest, get improved nutrients, and contain beneficial bacteria. This part of the chapter looks at the microbiology, chemistry, and engineering parts of making rice beverages. It considers the function of microbial teams, the impact of various enzymes, and how parameters in the fermentation process can be improved to increase production in industries. The focus of this part is on controlled fermentation, bioreactors, help from enzymes during processing, and new ways of packaging food. Also, the opportunities in the industry for commercial products, the issues caused by regulations, and consumers’ trends are discussed. At the end of the chapter, possible future projects and ways to increase the production, features, and marketing of fermented rice beverages are discussed.
India's growing population and economy have significantly increased the demand and consumption of natural resources. As a result, the potential benefits of transitioning to a circular economic model have been extensively discussed and debated among various Indian stakeholders, including policymakers, industry leaders, and environmental advocates. Despite the numerous initiatives, policies, and transnational strategic partnerships of the Indian government, most small and medium enterprises in India face significant challenges in implementing circular economy practices. This is due to the lack of a clear pathway to measure the current state of the circular economy in Indian industries and the absence of a framework to address these challenges. This paper examines the circularity of the 93-textile industry in India using the C-Readiness Tool. The analysis comprehensively identified 9 categories with 34 barriers to adopting circular economy principles in the textile sector through a narrative literature review. The identified barriers were further compared against the findings from a C-readiness tool assessment, which revealed prominent challenges related to supply chain coordination, consumer engagement, and regulatory compliance within the industry's circularity efforts. In response to these challenges, the article proposes a strategic roadmap that leverages digital technologies to drive the textile industry towards a more sustainable and resilient industrial model.
This paper highlights the significance of resource-constrained Internet of Things (RCD-IoT) systems in addressing the challenges faced by industries with limited resources. This paper presents an energy-efficient solution for industries to monitor and control their utilities remotely. Integrating intelligent sensors and IoT technologies, the proposed RCD-IoT system aims to revolutionize industrial monitoring and control processes, enabling efficient utilization of resources.The proposed system utilized the IEEE 802.15.4 WiFi Protocol for seamless data exchange between Sensor Nodes. This seamless exchange of information was analyzed through Packet Tracer. The system was equipped with a prototyped, depicting analytical chemical process to analyze the significant performance metrics. System achieved average Round trip time (RTT) of just 12ms outperforming the already existing solutions presented even with higher Quality of Service (QoS) under the transmission of 1500 packets/seconds under different line of sight (LOS) and Non line of sight (NLOS) fadings.
Machine translation (MT) has become indispensable for cross-border communication in globalized industries like e-commerce, finance, and legal services, with recent advancements in large language models (LLMs) significantly enhancing translation quality. However, applying general-purpose MT models to industrial scenarios reveals critical limitations due to domain-specific terminology, cultural nuances, and stylistic conventions absent in generic benchmarks. Existing evaluation frameworks inadequately assess performance in specialized contexts, creating a gap between academic benchmarks and real-world efficacy. To address this, we propose a three-level translation capability framework: (1) Basic Linguistic Competence, (2) Domain-Specific Proficiency, and (3) Cultural Adaptation, emphasizing the need for holistic evaluation across these dimensions. We introduce TransBench, a benchmark tailored for industrial MT, initially targeting international e-commerce with 17,000 professionally translated sentences spanning 4 main scenarios and 33 language pairs. TransBench integrates traditional metrics (BLEU, TER) with Marco-MOS, a domain-specific evaluation model, and provides guidelines for reproducible benchmark construction. Our contributions include: (1) a structured framework for industrial MT evaluation, (2) the first publicly available benchmark for e-commerce translation, (3) novel metrics probing multi-level translation quality, and (4) open-sourced evaluation tools. This work bridges the evaluation gap, enabling researchers and practitioners to systematically assess and enhance MT systems for industry-specific needs.
Giovanna Takano Natti, Érica Regina Takano Natti, Paulo Laerte Natti
We present a review of the current and future industrial applications of neutrinos. We address the industrial applications of neutrinos in geological and geochemical studies of the Earth's interior, in monitoring earthquakes, in terrestrial communications, in applications for submarines, in monitoring nuclear power plants and fusion reactors, in the management of fissile materials used in nuclear plants, in tracking nuclear tests, among other applications. We also address future possibilities for industrial applications of neutrinos, especially concerning communications in the solar system and geotomography of solar system bodies.
Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández
et al.
Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-<i>Saccharomyces</i> yeasts co-cultivated with <i>Saccharomyces cerevisiae</i> in media of different nutritional qualities. First, the feasibility of using simple and low-cost culture media was demonstrated to study the interactions between <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts. The results presented here demonstrated the antagonistic effect exerted by <i>S. cerevisiae</i> on <i>Torulaspora delbrueckii,</i> which showed a more significant loss of viability. However, the nutritional composition of the culture medium also influences this effect. It was clear that a nutritionally rich medium improved the survival of non-<i>Saccharomyces</i> yeasts. Lastly, the change in the survival of non-<i>Saccharomyces</i> yeasts also entails a variation in the concentration and diversity of minor volatile compounds produced during fermentation. This was observed in the variety and relative abundance of compounds belonging to the most numerous chemical families, such as alcohols, esters, and terpenes.
The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected <i>S. cerevisiae</i>, <i>Z. rouxii</i>, and <i>L. paracasei</i> for PP production by dual-strain fermentation (SL, ZL). By combining intelligent sensory technology, gas chromatography–mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC) technology, the aroma and taste characteristics of SL- and ZL-fermented PP were compared. The electronic nose and tongue revealed the differences in the aroma and taste characteristics between the two fermentation methods for fermenting PP. In total, 74 volatile compounds (VOCs) in PP were identified through GC-MS analysis. In contrast, the number of VOCs and the concentrations of alcohols and acids compounds in SL were higher than in ZL. Among the 15 VOCs that were common to both and had significant differences, the concentrations of ethanol, 1-pentanol, and ethyl acetate were higher in SL. For taste characteristics, SL demonstrated significantly higher levels of sweet and bitter amino acids, as well as tartaric acid, compared with ZL. These results elucidate the flavor differences of dual-strain fermented PP, providing a theoretical basis for selecting suitable strains for fermenting PP.
Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (<i>Saccharomyces cerevisiae</i> G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO<sub>2</sub>, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile.
The objective of this study was to explore the rumen fermentation characteristics, bacterial diversity, community composition, and metabolite profiles of rice straw from three distinct varieties. Straws from two hybrid rice varieties, Lingliangyou 268 (L268) and Yueyou 9113 (Y9113), and one inbred rice variety, Zhongzao 39 (Z39), were selected for a 72 h in vitro rumen fermentation test. The fermentation products were analyzed for rumen fermentation characteristics, bacterial community, and rumen metabolomics. The results showed that Y9113 had higher total gas and methane production, greater dry matter digestibility, and higher concentrations of ammonium nitrogen and volatile fatty acids compared to Z39 (<i>p</i> < 0.05). The variety of rice straw did not affect the richness or diversity of the rumen bacterial community (<i>p</i> > 0.05). However, the relative abundances of Verrucomicrobiota, Euryarchaeota, Elusimicrobiota, <i>Probable genus 10</i>, <i>Lachnospiraceae AC2044 group</i>, <i>WCHB1-41</i>, and <i>VadinBE97</i> were higher in Z39 than in Y9113, while the opposite was observed for <i>Saccharofermentans</i>, <i>UCG-010</i>, and <i>NK4A214 group</i> (<i>p</i> < 0.05). Both principal coordinates analysis (PCoA) and partial least squares discrimination analysis (PLS-DA) revealed clear distinctions in the rumen bacterial communities between Y9113 and Z39. Metabolomic analysis identified eighteen differential metabolites among L268, Z39, and Y9113, with six showing strong correlations with the rumen microbiota. These findings suggest that the feed value of rice straw is influenced by the variety under the same cultivation conditions, due to nutritional disparities that subsequently affect the rumen microbial community and metabolite profiles. This study offers valuable data and insights for the strategic resource utilization of rice straw from different varieties in the livestock industry.
Anneleen Decloedt, Hellen Watson, Godelieve Gheysen
et al.
The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.
A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of <i>Latilactobacillus sakei</i> with one yeast (<i>Saccharomyces boulardii</i> or <i>Pichia kluyveri</i>). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.
Industry is at the forefront of adopting new technologies, and the process followed by the adoption has a significant impact on the economy and society. In this work, we focus on analysing the current paradigm in which industry evolves, making it more sustainable and Trustworthy. In Industry 5.0, Artificial Intelligence (AI), among other technology enablers, is used to build services from a sustainable, human-centric and resilient perspective. It is crucial to understand those aspects that can bring AI to industry, respecting Trustworthy principles by collecting information to define how it is incorporated in the early stages, its impact, and the trends observed in the field. In addition, to understand the challenges and gaps in the transition from Industry 4.0 to Industry 5.0, a general perspective on the industry's readiness for new technologies is described. This provides practitioners with novel opportunities to be explored in pursuit of the adoption of Trustworthy AI in the sector.
Scientific Machine Learning is transforming traditional engineering industries by enhancing the efficiency of existing technologies and accelerating innovation, particularly in modeling chemical reactions. Despite recent advancements, the issue of solving stiff chemically reacting problems within computational fluid dynamics remains a significant issue. In this study we propose a novel approach utilizing a multi-layer-perceptron mixer architecture (MLP-Mixer) to model the time-series of stiff chemical kinetics. We evaluate this method using the ROBER system, a benchmark model in chemical kinetics, to compare its performance with traditional numerical techniques. This study provides insight into the industrial utility of the recently developed MLP-Mixer architecture to model chemical kinetics and provides motivation for such neural architecture to be used as a base for time-series foundation models.
The COVID-19 pandemic has had a long-term impact on industries worldwide, with the hospitality and food industry facing significant challenges, leading to the permanent closure of many restaurants and the loss of jobs. In this study, we developed an innovative analytical framework using Hamiltonian Monte Carlo for predictive modeling with Bayesian regression, aiming to estimate the change point in consumer behavior towards different types of restaurants due to COVID-19. Our approach emphasizes a novel method in computational analysis, providing insights into customer behavior changes before and after the pandemic. This research contributes to understanding the effects of COVID-19 on the restaurant industry and is valuable for restaurant owners and policymakers.