Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

Empty fruit bunch (EFB) and palm oil mill effluent (POME) are the major wastes generated by the oil palm industry in Malaysia. The practice of EFB and POME digester sludge co-composting has shown positive results, both in mitigating otherwise environmentally damaging waste streams and producing a useful product (compost) from these streams. In this study, the bacterial ecosystems of 12-week-old EFB-POME co-compost and POME biogas sludge from Felda Maokil, Johor were analysed using 16S metagenome sequencing. Over ten phyla were detected, with Chloroflexi being the predominant phylum, representing approximately 53% of compost and 23% of the POME microbiome reads. The main bacterial lineage found in the compost and POME was Anaerolinaceae (Chloroflexi) with 30% and 18% of the total gene fragments, respectively. The significant differences between compost and POME communities were abundances of and . No methanogens were identified due to the bias in general 16S primers to eubacteria. The preponderance of anaerobic species in the compost and high abundance of secondary metabolite fermenting bacteria is due to an extended composting time, with anaerobic collapse of the pile due to the tropical heat. Predictive functional profiles of the metagenomes using 16S rRNA marker genes suggest that the presence of enzymes involved in degradation of polysaccharides such as glucoamylase, endoglucanase and arabinofuranosidase, all of which were strongly active in POME. Eubacterial species associated with cellulytic methanogenesis were present in both samples.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6754491PMC
http://dx.doi.org/10.1007/s13205-019-1892-4DOI Listing

Publication Analysis

Top Keywords

oil palm
8
compost pome
8
pome
7
compost
6
insights microbial
4
microbial community
4
community structure
4
structure diversity
4
diversity oil
4
palm waste
4

Similar Publications

CRISPR RNP-Mediated Transgene-Free Genome Editing in Plants: Advances, Challenges and Future Directions for Tree Species.

Plant Cell Environ

September 2025

State Key Laboratory of Tree Genetics and Breeding, Co-Innovation Center for Sustainable Forestry in Southern China, Bamboo Research Institute, Key Laboratory of National Forestry and Grassland Administration on Subtropical Forest Biodiversity Conservation, School of Life Sciences, Nanjing Forestry

CRISPR ribonucleoprotein (RNP)-mediated genome editing offers a transgene-free platform for precise genetic modification in diverse herbaceous and tree species, including rice, wheat, apple, poplar, oil palm, rubber tree and grapevine. However, its application in woody plants faces distinct challenges, notably inefficient delivery and regeneration difficulties, particularly in species such as bamboo. While some of these issues also occur in herbaceous plants, they are often significantly more complex in woody species due to factors such as intricate cell wall architecture, widespread recalcitrant genotypes and inherent limitations of current delivery platforms.

View Article and Find Full Text PDF

Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes.

Food Chem X

August 2025

College of Food Science and Engineering, Henan University of Technology, 100# Lianhua road, High-Tech District, Zhengzhou 450001, Henan, China.

This study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the substrate. Orthogonal optimization achieved 99.85 % randomization efficiency under mild conditions (70 °C, 12 % lipase load, 4 h).

View Article and Find Full Text PDF

Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils.

J Texture Stud

October 2025

Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.

In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.

View Article and Find Full Text PDF

Microstructural and crystallinity changes in starch-gluten model dough with varying palm oil solid fat content.

Carbohydr Polym

November 2025

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Provi

This study explored the changes in starch-protein-oil interactions during dough mixing and thermal-treated processes using palm oils with different melting points of 38 °C (PO38), 32 °C (PO32), and 24 °C (PO24), and their impact on roasted products quality. The solid fat content (SFC) of PO38, PO32, and PO24 were 29.35 %, 21.

View Article and Find Full Text PDF