BACKGROUND: Thermophiles can thrive at 50-80 °C and produce some enzymes with special promise for biocatalysis. A thermophilic protease-producing strain YYC4 was isolated from Yunyan cigarette and employed in solid-state fermentation (SSF) of unsterilized soybean meal (SBM). RESULTS:The isolate was identified as Bacillus licheniformis based on appearance of colonies, microscopic observation and 16S rDNA sequencing. After SSF, soluble and crude protein contents in SBM increased from 49.24 to 185.73 g kg −1 and from 404.18 to 479.46 g kg −1 , respectively, under the fermentation conditions of 10 7 cfu g −1 inoculation of strain YYC4, 1:1.8 (g mL −1 ) SBM to distilled water, 1.2 g kg −1 magnesium sulphate addition, 55 °C and 48 h. During fermentation, pH of the medium increased from 6.30 to 9.09 and protease activity especially neutral protease increased significantly from 13.5 to 181.31 U g −1 . Meanwhile, trypsin inhibitor (TI) activity was decreased from 8.19 to 3.19 mg g −1 . The safety of fermented SBM (FSBM) was verified by acute toxicity animal experiment. Analysis of microbial community in FSBM showed that Bacillus licheniformis YYC4 as a dominant strain inhibited most of the other microorganisms pre-existing in the materials during fermentation.CONCLUSION: Increments of soluble and crude protein by 277.19% and 18.63% and decrement of harmful TI by 61.05% in SBM were achieved using thermophilic SSF by Bacillus licheniformis YYC4, providing a basis for the application of thermophiles in fermentation industry in an environmentally friendly and energy-saving way.

pH shift is an effective technique for modifying functional properties of food proteins. However, it can increase lysinoalanine (LAL) content under alkali conditions, thus limiting the use of proteins. This study investigated the inhibition effect of ultrasonic parameters on LAL formation in rapeseed protein isolates (RPI) during pH shift treatment (pH-ST). Results showed that the content of LAL decreased by 49.5% and 74.1%, following the use of ultrasound (28 kHz, 40 W/L, 40 °C, and 30 min) under alkali and acidic treatment, respectively. Structural analysis showed that after ultrasonic irradiation, increased sulfhydryl groups and amino acids reduced the dehydroalanine and, thus, decreased LAL content. Particle size, secondary structure, and microstructure (SEM, AFM) analyses showed relative dispersion in protein distribution, reducing intermolecular or intramolecular cross-linking, thereby lowering the LAL content. Thus, ultrasonic-aided pH-ST may be an operational technique toward minimizing LAL formation in RPI.

BACKGROUND: Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM), was evaluated by examining the nutritional and protein structural changes.

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Reverse osmosis (RO) typically removes >98% arsenate (As[V]) but removes arsenite (As [III]) comparatively poorly (approximately 50%-80%). Therefore, oxidizing As(III) to As(V) can improve arsenic removal using RO. In this study, electrolytic oxidation was used to oxidize As(III) in the feed water, and an extreme low-pressure RO membrane was subsequently used to remove the arsenic. Using Ti/IrO 2 electrodes under 30 mA DC current in 500 mg/L NaCl solution primarily generated free chlorine, which completely oxidized 300 μg/L As(III) to As(V). Subsequent arsenic removal by RO increased from 54.2% without oxidation to 98.2% with oxidation. Using electrolysis-RO, arsenic removal significantly increased beyond RO alone, even in the presence of ferrous iron and natural organic matter. When sulfide and As(III) are present in water, they react to produce thioarsenate ions, the formation of which increased As(III) removal to 90% without electrolytic oxidation and electrolytic oxidation did not improve arsenic removal beyond these levels.