Search Results (47)

Despite the increasing recognition of the role of urban orchard ecosystems in sustainable urban development, the mechanistic understanding of how tree species soil biochemical heterogeneity drives microbial community assembly, the spatial patterns governing microbe-environment interactions, and their collective contributions to ecosystem multifunctionality remain poorly characterized. This study investigated how Prunus species and soil depth affect microbial biodiversity and metabolomic signatures in an urban orchard in Cluj-Napoca, Romania. Soil samples were collected from five fruit tree species (apricot, peach, plum, cherry, and sour cherry) across three depths (0–10, 10–20, and 20–30 cm), resulting in 225 samples. The microbial community structure was analyzed through phospholipid fatty acid (PLFA) profiling, whereas the soil metabolome was analyzed by mass spectrometry techniques, including gas chromatography–mass spectrometry (GC–MS/MS) and MALDI time-of-flight (TOF/TOF) MS, which identified 489 compounds across 18 chemical classes. The results revealed significant tree species-specific effects on soil microbial biodiversity, with bacterial biomarkers dominating and total microbial biomass varying among species. The soils related to apricot trees presented the highest microbial activity, particularly in the surface layers. Metabolomic analysis revealed 247 distinct KEGG-annotated metabolites, with sour cherry exhibiting unique organic acid profiles and cherry showing distinctive quinone accumulation. Depth stratification influenced both microbial communities and metabolite composition, reflecting oxygen gradients and substrate availability. These findings provide mechanistic insights into urban orchard soil biogeochemistry, suggesting that strategic species selection can harness tree species-soil microbe interactions to optimize urban soil ecosystem services and enhance urban biodiversity conservation. Full article

Ziziphi Spinosae Semen (ZSS) has significant medicinal value, and its growing environment critically influences medicinal component accumulation. We analyzed 10 ZSS samples from six major Chinese production areas, identifying 2994 metabolites while exploring tranquilizing constituents and volatiles. Lipids and amino acids were the primary nutrients, while terpenoids were the most abundant class of secondary metabolites. Volatile profiling revealed characteristic sour-fruity-herbaceous flavors, with GS-QY samples showing the highest volatile content. HB-XT and LN-CY samples accumulated the most sedative compounds (jujubosides A/B, spinosin). These findings demonstrate production regions significantly influence ZSS’s medicinal/aromatic profiles, supporting targeted product development. Full article

Acid gas injection (AGI), which primarily involves injecting hydrogen sulfide (H₂S) and carbon dioxide (CO₂), is recognized as a cost-efficient and environmentally sustainable method for controlling sour gas emissions in oil and gas operations. This review examines case studies of twelve AGI projects conducted in Canada, Oman, and Kazakhstan, focusing on reservoir selection, leakage potential assessment, and geological suitability evaluation. Globally, several million tonnes of acid gases have already been sequestered, with Canada being a key contributor. The study provides a critical analysis of geochemical modeling data, monitoring activities, and injection performance to assess long-term gas containment potential. It also explores AGI’s role in Enhanced Oil Recovery (EOR), noting that oil production can increase by up to 20% in carbonate rock formations. By integrating technical and regulatory insights, this review offers valuable guidance for implementing AGI in geologically similar regions worldwide. The findings presented here support global efforts to reduce CO₂ emissions, and provide practical direction for scaling-up acid gas storage in deep subsurface environments. Full article

This study systematically investigates the degradation and failure prediction of pipeline materials in sulfur-containing environments, with a particular focus on X52 pipeline steel exposed to high-sulfur environments. Through uniaxial tensile tests to assess mechanical properties, it was found that despite surface corrosion and a reduction in overall structural load-bearing capacity, the intrinsic mechanical properties of X52 steel did not exhibit significant degradation and remained within standard ranges. The Johnson–Cook constitutive model was developed to accurately capture the material’s plastic behavior. Subsequently, a genetic algorithm-optimized backpropagation (GABP) neural network was employed to predict the failure pressure of defective pipelines and the corrosion rate in acidic environments, with prediction errors controlled within 5%. By integrating the GABP model with NACE standard methods, a framework for predicting the remaining service life for in-service pipelines operating in sour environments was established. This method provides a novel and reliable approach for pipeline integrity assessment, demonstrating significantly higher accuracy than traditional empirical models and finite element analysis. Full article

The prediction of the cell yield in large-scale bioreactor culture is an important factor for various cell therapy bioprocess operations to ensure consistency in cell quality and efficient use of resources. However, the shear sensitivity of cells used in cell therapy manufacturing can make such predictions difficult, particularly in large-scale suspension cultures that have significant stresses without representative scale down models. The PBS Vertical-Wheel (VW) bioreactors have been demonstrated to provide a homogeneous hydrodynamic environment with low shear for cell culture at various scales (0.1–80 L) and is thereby employed for various shear-sensitive cells. In this study, the oxygen transfer rate for surface aeration for three large-scale VW bioreactors was measured along with the specific oxygen uptake rate (sOUR) of iPSCs cultured in the bioreactors. The oxygen mass transfer coefficient was measured in PBS-3/15/80 L bioreactors at different agitation rates, headspace gas flowrates, and working volumes using the static gassing-out method. The sOUR of iPSCs was measured using the dynamic method in the PBS-0.1 L Mini with a custom DO probe configuration. The results from both experiments were combined to calculate the theoretical maximum cell density before oxygen limitation across VW bioreactors at 2 L/3 L/10 L/15 L/50 L/80 L working volumes at a different agitation speed and aeration rate. Full article

With the continuous development of oil and gas fields, the demand for corrosion-resistant tubing is increasing, which is important for the safe exploitation of oil and gas energy. Due to its excellent CO₂ corrosion resistance, 13Cr-110 martensitic stainless steel is widely used in sour gas-containing oil fields in western China. This paper describes a case of stress corrosion cracking (SCC) in a 13Cr-110 serviced in an ultra-deep gas well. The failure mode of the tubing is brittle along the lattice fracture, and the cracks are generated because of nitrogen gas-lift production-enhancement activities during the service of the tubing, leading to corrosion damage zones and cracks in the 13Cr-110 material under the synergistic effect of oxygen and chloric acid-containing environments. During subsequent production, the tubing is subjected to tensile stresses and cracks expanded at the 13Cr-110 lattice boundaries due to reduced structural strength in the corrosion region. To address the corrosion sensitivity of 13Cr-110 in an oxygen environment, it is recommended that the oxygen content in the wellbore be strictly controlled and that antioxidant corrosion inhibitors be added. Full article

Ochratoxin A (OTA) is a widely distributed mycotoxin and potent carcinogen produced by several fungal genera, but mainly by Aspergillus carbonarius. Grape contamination occurs in vineyards during the period between veraison and pre-harvest, and it is the main cause of OTA’s presence in wine. The aim of the current study was the evaluation of 6 chemical and 11 biological plant protection products (PPPs) and biocontrol agents in commercial vineyards of the two important Greek white wine varieties cv. Malagousia and cv. Savatiano. The PPPs were applied in a 4-year vineyard study as single treatments or/and in combinations as part of IPM systems. Subsequently, nine strains of Aspergillus carbonarius were investigated for their sensitivity against seven active compounds of synthetic fungicides. During the multi-year field trials, various novel management systems, including consortia of biocontrol agents, were revealed to be effective against Aspergillus sour rot and OTA production. However, expected variability was observed in the experimental results, indicating the dynamic character of biological systems and highlighting the possible inconsistency of PPPs’ efficacy in a changing environment. Furthermore, the IPM systems developed effectuated an optimized control of A. carbonarius, leading to 100% inhibition of OTA contamination, showing the importance of using both chemical and biological PPPs for disease management and prevention of fungal fungicide resistance. Finally, the majority of A. carbonarius tested strains were found to be sensitive against the pure active compounds used (fludioxonil, azoxystrobin, chlorothalonil, tebuconazole, cyprodinil, pyrimethanil and boscalid), with only a few exceptions of developed resistance towards boscalid. Full article

Lactic acid is closely linked to the safety and quality of baijiu, the traditional Chinese fermented alcoholic beverage. Produced by lactic acid bacteria during fermentation, it creates an acidic environment that inhibits the growth of spoilage organisms and harmful microbes, thereby enhancing the safety and stability of the final product. Additionally, lactic acid is a key contributor to baijiu’s flavor profile, providing a smooth and rounded taste. Its levels can significantly impact consumer experience. An excess of lactic acid can result in a sour, undesirable flavor, while insufficient levels may lead to a flat and less appealing taste. Maintaining balanced lactic acid levels is crucial for ensuring that baijiu is both safe and enjoyable to drink, ultimately contributing to the product’s success and marketability. This paper reviews the mechanisms of lactic acid production in baijiu, examines its effects on flavor and the potential causes of imbalances, explores regulatory measures for controlling lactic acid during brewing, and discusses the impact of these measures on baijiu’s quality, taste, and yield, along with practical applications by various distilleries. The goal of this paper is to provide a reference for regulating lactic acid in the baijiu production processes. Full article

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G′, G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G′, η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product. Full article

Taste, dietary choices, and gut microbiota are often analyzed as major factors of metabolic health. Populations living in cold or hot regions have different dietary habits. This study aims to investigate the potential association among ambient temperature, food taste preferences, and cecal microbiota community profiles in mice. By exposing mice to mixed diets containing sweet, sour, salty, and bitter flavors at low (4 °C) and high (37 °C) ambient temperatures, the taste preferences of mice at both ambient temperatures were in the order of saltiness > sweetness > bitterness > sourness. Exposing mice to sweet, sour, salty, and bitter diets, respectively, revealed that in a low-temperature environment, mice consuming salty (5.00 ± 1.49 g), sweet (4.99 ± 0.35 g), and sour (3.90 ± 0.61 g) diets had significantly higher weight gain compared to those consuming normal feeds (2.34 ± 0.43 g, p < 0.05). Conversely, in a high-temperature environment, no significant changes in body weight were observed among mice consuming different flavored diets (p > 0.05). In a low-temperature environment, mice fed sour and sweet diets showed a significant difference in the gut microbiota composition when compared to those fed a normal diet. A higher abundance of Lachnospiraceae, UBA1819, and Clostridiales was identified as the most significant taxa in the sour group, and a higher abundance of Ruminiclostridium was identified in the sweet group. These differences were associated with microbial pathways involved in carbohydrate metabolism, amino acid metabolism, and energy metabolism. A high-temperature environment exhibited only minor effects on the gut microbiota profile. Overall, our findings provide evidence for temperature-modulated responses to the taste, gut microbiota functions, and body weight changes in mice. Full article

Sulfide stress cracking (SSC) failure is a main concern for the pressure vessel steel Q345 used in harsh sour oil and gas environments containing hydrogen sulfide (H₂S). Methods used to improve the strength of steel usually decrease their SSC resistance. In this work, a quenching and tempering (Q&T) processing method is proposed to provide higher strength combined with better SSC resistance for hot-rolled Q345 pressure vessel steel. Compared to the initial hot-rolled plates having a yield strength (YS) of ~372 MPa, the Q&T counterparts had a YS of ~463 MPa, achieving a remarkable improvement in the strength level. Meanwhile, there was a resulting SSC failure in the initial hot-rolled plates, which was not present in the Q&T counterparts. The SSC failure was not only determined by the strength. The carbon-rich zone, residual stress, and sensitive hardness in the banded structure largely determined the susceptibility to SSC failure. The mechanism of the property amelioration might be ascribed to microstructural modification by the Q&T processing. This work provides an approach to develop improved strength grades of SSC-resistant pressure vessel steels. Full article

In the energy transition from fossil fuels to renewables, the tendency is to benefit from ultra-sour natural gas reserves, whose monetization was previously considered unviable. The increasing H₂S content together with the growing concern about emissions that are harmful to the environment, make necessary the development of efficient strategies for pollutants management. Although large-scale H₂S conversion is well-established through the Claus process, novel technologies for H₂S valorization could be a reliable alternative for waste-to-valuable chemicals, following the circular economy. In this perspective, technologies such as Hydrogen Sulfide Methane Reformation (H₂SMR), non-thermal plasma, photocatalytic decomposition, decomposition through cycles and electrolysis are analyzed for the H₂ production from H₂S. They represent promising alternatives for the simultaneous H₂S valorization and H₂ production, without direct CO₂ emissions, as opposite to the traditional methane steam reforming. The various H₂S conversion routes to H₂ are examined, highlighting the advantages and disadvantages of each of them. This review focuses in particular on the most promising technologies, the H₂SMR and the non-thermal plasma, for which preliminary process scheme and techno-economic analysis are also reported. Finally, the major research gaps and future developments necessary to unlock the full potential of hydrogen sulfide valorization as a sustainable pathway for hydrogen production are discussed. Full article

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the ‘Fino 49’ lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L⁻¹) and an increase in polyunsaturated fatty acids (254 mg 100 g⁻¹) and monounsaturated fatty acids (37.61 mg 100 g⁻¹). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L⁻¹ for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed. Full article

Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation. Full article

This study identified and tested fruit-isolated Metschnikowia yeasts against three major postharvest citrus pathogens, namely, Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, and further evaluated the impact of FeCl₃ on the biocontrol efficiency of pulcherrimin-producing M. pulcherrima strains. Based on the characterization of the pigmented halo surrounding the colonies and the analysis of the D1/D2 domain of 26S rDNA, a total of 46 Metschnikowia sp. were screened and identified. All 46 Metschnikowia strains significantly inhibited the hyphal growth of Penicillium digitatum, Penicillium italicum, and Geotrichum citri-aurantii, and effectively controlled the development of green mold, blue mold and sour rot of citrus fruit. The introduction of exogenous FeCl₃ at certain concentrations did not significantly impact the pulcherriminic acid (PA) production of pigmented M. pulcherrima strains, but notably diminished the size of pigmented zones and the biocontrol efficacy against the three pathogens. Iron deficiency sensitivity experiments revealed that P. digitatum and P. italicum exhibited higher sensitivity compared to G. citri-aurantii, indicating that iron dependence varied among the three pathogens. These results suggested that M. pulcherrima strains, capable of producing high yields of PA, possessed great potential for use as biocontrol agents against postharvest citrus diseases. The biocontrol efficacy of these yeasts is mainly attributed to their ability to competitively deplete iron ions in a shared environment, with the magnitude of their pigmented halo directly correlating to their antagonistic capability. It is worth noting that the level of sensitivity of pathogens to iron deficiency might also affect the biocontrol effect of pulcherrimin-producing M. pulcherrima. Full article