Leveraging nature's biocomplexity for solving human problems requires better understanding of the syntrophic relationships in engineered microbiomes developed in bioreactor systems. Understanding the interactions between microbial players within the community will be key to enhancing conversion and production rates from biomass streams. Here we investigate a bioelectrochemical system employing ...

This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High-throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food fermentative processes. Phylobiomics was the most expl...

In this article the concept, the materials and the exploitation potential of a photosynthetic microbial electrochemical cell for the production of hydrogen driven by solar power are investigated. In a photosynthetic microbial electrochemical cell, which is based on photosynthetic microorganisms confined to an anode and heterotrophic bacteria confined to a cathode, water is split by bacteria hos...

Benefits to microbial fermentation in the colon and as a consequence less flatulence can be promoted for the health of adult dogs according to the amount and protein source. The present study evaluated different protein sources in dry food for brachycephalic dogs regarding microbial fermentation and nutrient digestibility. Four dry dog foods with similar protein content were formulated for adul...

Purified non-starch polysaccharides (NSP) affect intestinal nutrient flow and hence microbial fermentation in pigs. Therefore, we investigated the effect of NSP differing in viscosity and fermentability on colonic fermentation and bacterial populations in eight ileal-cannulated barrows (BW 30 kg) fed a cornstarch-casein based diet supplemented with 5% low fermentable , low viscous cel lulose (C...

The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine, i -Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required f...