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Dark fermentation biohydrogen production is a rapidly advancing and well-established field. However, the accumulation of volatile organic acid (VFAs) byproducts hinder its practical applications. Microalgae have demonstrated the ability to efficiently utilize VFAs while also treating waste gases and other nutrient elements. Integrating microalgae cultivation with dark fermentation is a promising approach. However, low VFAs tolerance and slow VFAs consumption restrict their application. To find suitable wastewater treatment microalgae, this work screened eight microalgae strains from five family. The results demonstrated that Chlamydomonas reinhardtii exhibited significant advantages in VFAs utilization, achieving a maximum removal of 100% for acetate and 52.5% for butyrate. Among the tested microalgae strains, CW15 outperformed in terms of photobioreactor adaptability, VFAs utilization, biomass productivity, and nutrient removal, making it the most promising microalgae for practical applications. This research demonstrates the feasibility of integrating microalgae cultivation with dark fermentation and providing a viable technical solution for integrated-biorefining.
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http://dx.doi.org/10.1016/j.biortech.2023.129872 | DOI Listing |
Bioresour Technol
September 2025
College of Water Science, Beijing Normal University, Beijing 100875, China.
The bioconversion of purple non-sulfur photosynthetic bacteria (PNSB) based on real food waste (FW) fermentation broth is crucial for FW resource recovery. This study enhanced the bioconversion efficiency of FW fermentation broth by PNSB through light intensity and photoperiod optimization, while elucidating the synthesis mechanisms of high-value cell inclusions. The results demonstrated that 4500 lx-L/D = 16/8 significantly enhanced R.
View Article and Find Full Text PDFJ Ethnopharmacol
September 2025
Key Laboratory for Traditional Chinese Korean Medicine Research (State Ethnic Affairs), College of Pharmacy, Yanbian University, Yanji, Jilin Province, 133002, China. Electronic address:
Ethnopharmacological Relevance: Dark tea, a post-fermented tea, has traditionally been used to regulate liver disorders. As an ethnomedicinal plant, its efficacy in alleviating chronic liver disease has been demonstrated.
Aim Of The Study: This study explored the protective effect and potential mechanism of dark tea extract (DTE) against hepatic fibrosis.
Food Chem
August 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops; College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430064, China. Electronic address:
Qingzhuan tea (QZT) acquires distinctive sensory and functional properties, but the quality evolution during lengthy industrial processing remains unclear. Therefore, this study deciphers the flavor evolution mechanisms by analyzing non-volatile dynamics from fresh leaves to finished tea. A total of 821 metabolites were identified, with 136 differential metabolites mainly comprising lipid degradation and flavonoids polymerization potentially driving the formation of flavor.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Shool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Ann tea is a traditional Chinese dark tea produced in Anhui Province, and it is beloved by consumers for its pleasant flavor and health attribute. Here, the detailed manufacturing process was investigated, and samples from key processing steps were chemical characterized. During the manufacturing process, about 15% of catechins and monosaccharide were significantly reduced and transformed to polymers, such as theanine-glucose, procyanidin dimer, and theasinensins.
View Article and Find Full Text PDFMicroorganisms
August 2025
Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China.
Fermentation plays a pivotal role in shaping the flavor and overall quality of Pu-erh tea, a microbially fermented dark tea. Here, we monitored physicochemical properties, chemical constituents, and microbial succession at 15 fermentation time points. Amplicon sequencing identified , , , , , , and as dominant genera, with prokaryotic communities showing greater richness and diversity than eukaryotic ones.
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