Study on Microbial Control of Food Using Carbon Dioxide

High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food

Microbial electrosynthesis of butyrate from carbon dioxide.

This work proves for the first time the bioelectrochemical production of butyrate from CO2 as a sole carbon source. The highest concentration of butyrate achieved was 20.2 mMC, with a maximum butyrate production rate of 1.82 mMC d(-1). The electrochemical characterisation demonstrated that the CO2 reduction to butyrate was hydrogen driven. Production of ethanol and butanol was also observed ope...

Effects of Elevated Carbon Dioxide and Salinity on the Microbial Diversity in Lithifying Microbial Mats

Atmospheric levels of carbon dioxide (CO2) are rising at an accelerated rate resulting in changes in the pH and carbonate chemistry of the world’s oceans. However, there is uncertainty regarding the impact these changing environmental conditions have on carbonate-depositing microbial communities. Here, we examine the effects of elevated CO2, three times that of current atmospheric levels, on th...

Kinetics of carbon dioxide, methane and hydrolysis in co-digestion of food and vegetable wastes

Kinetic models which can express the behaviors of hydrolysis and biogas generation more precisely than the conventional models were developed. The developed models were evaluated based on the experimental data of six batch reactors. Anaerobic digestion test was co-digestion of food and vegetable waste with inoculating horse dung by 15% of the total wet weight, at the temperature of 37o</su...

a study on construction of iranian life tables: the case study of modified brass logit system

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