Comparative assessment of the fluoride removal capability of immobilized and dead cells of Staphylococcus lentus (KX941098) isolated from contaminated groundwater

2018 ◽  
Vol 37 (5) ◽  
pp. 1573-1586 ◽  
Author(s):  
Shraboni Mukherjee ◽  
Priyanka Sahu ◽  
Gopinath Halder
Keyword(s):  
Comparative Assessment ◽  
Contaminated Groundwater ◽  
Fluoride Removal

scholarly journals Insight into mechanisms of fluoride removal from contaminated groundwater using lanthanum-modified bone waste

RSC Advances ◽  
2017 ◽  
Vol 7 (85) ◽  
pp. 54291-54305 ◽  
Author(s):  
Lanting Wang ◽  
Yanhua Xie ◽  
Jinglong Yang ◽  
Xueqian Zhu ◽  
Qili Hu ◽  
...  
Keyword(s):  
Contaminated Groundwater ◽  
Fluoride Removal ◽  
Fluoride Contamination ◽  
Insight Into

The current worldwide issue of fluoride contamination in groundwater has resulted in an increased demand for efficient adsorbents.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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