The accumulation of waste plastics has caused serious environmental issues due to their unbiodegradable nature and hazardous additives. Converting waste plastics to different carbon nanomaterials (CNMs) is a promising approach to minimize plastic pollution and realize advanced manufacturing of CNMs. The reported plastic-derived carbons include carbon filaments (i.e. carbon nanotubes and carbon nanofibers), graphene, carbon nanosheets, carbon sphere, and porous carbon. In this review, we present the influences of different intrinsic structures of plastics on the pyrolysis intermediates. We also reveal that non-charring plastics are prone to being pyrolyzed into light hydrocarbons while charring plastics are prone to being pyrolyzed into aromatics. Subsequently, light hydrocarbons favor to form graphite while aromatics are inclined to form amorphous carbon during the carbon formation process. In addition, the conversion tendency of different plastics into various morphologies of carbon is concluded. We also discuss other impact factors during the transformation process, including catalysts, temperature, processing duration and templates, and reveal how to obtain different morphological CNMs from plastics. Finally, current technology limitations and perspectives are presented to provide future research directions in effective plastic conversion and advanced CNM synthesis.
A new Lacticaseibacillus rhamnosus strain A5 was isolated from pickle soup and characterized for its probiotic suitability. Strain A5 was Gram-positive, catalase-negative, acid-producing, and exhibited potential antibacterial activity against Escherichia coli (inhibition zone 17.3 mm), Bacillus subtilis (inhibition zone 14.5 mm), Salmonella enterica (zone of inhibition 16.1 mm) and Staphylococcus aureus (zone of inhibition 14.2 mm) by performing investigations on the disc diffusion. The cell-free supernatant of newly isolated strain A5 retained its inhibition ability of the growth of test bacteria at pH 2.0 to 5.0, temperature 121 °C for 30 min and UV irradiation for 8 h. However, the inhibitory effects of cell-free supernatant disappeared when subjected to papain, trypsin, and pepsin enzymatic treatments. By eliminating the interferences of organic acid and hydrogen peroxide, the cell-free supernatant possessed antibacterial activity against two indicator bacteria (E. coli and B. subtilis) and showed high thermal tolerance. These results indicated that the antibacterial substances produced by strain A5 were proteinaceous in nature, namely bacteriocin. The antibacterial bacteriocins in the supernatant of the strain A5 culture were further purified by ammonium sulfate fractionation and gel filtration chromatography. The purified bacteriocins also showed a pronounced inhibitory effect against E. coli and B. subtilis. The approximated molecular weight of bacteriocins was less than 14 kDa after determining by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In conclusion, the newly isolated strain A5 and its bacteriocins could be potentially applied in food preservation to prevent the risk of foodborne illness.
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