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( Cydzik Kwiatkowska ),( Agnieszka ),( Magdalena Zielinska ),( Katarzyna Bernat ),( Dorota Kulikowska ),( Irena Wojnowska Baryla ) 한국미생물 · 생명공학회 2012 Journal of microbiology and biotechnology Vol.22 No.7
The understanding of the relationship between ammoniaoxidizing bacteria (AOB) communities in activated sludge and the operational treatment parameters supports the control of the treatment of ammonia-rich wastewater. The modifications of treatment parameters by alteration of the number and length of aerobic and anaerobic stages in the sequencing batch reactor (SBR) working cycle may influence the efficiency of ammonium oxidation and induce changes in the AOB community. Therefore, in the research, the impact of an SBR cycle mode with alternating aeration/ mixing conditions (7 h/1 h vs. 4 h/5.5 h) and volumetric exchange rate (n) on AOB abundance and diversity in activated sludge during the treatment of anaerobic sludge digester supernatant at limited oxygen concentration in the aeration stage (0.7 mg O2/l) was assessed. AOB diversity expressed by the Shannon-Wiener index (H`) was determined by the cycle mode. At aeration/mixing stage lengths of 7 h/1 h, H` averaged 2.48±0.17, while at 4 h/ 5.5 h it was 2.35±0.16. At the given mode, AOB diversity decreased with increasing n. The cycle mode did not affect AOB abundance; however, a higher AOB abundance in activated sludge was promoted by decreasing the volumetric exchange rate. The sequences clustering with Nitrosospira sp. NpAV revealed the uniqueness of the AOB community and the simultaneously lower ability of adaptation of Nitrosospira sp. to the operational parameters applied in comparison with Nitrosomonas sp.
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The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries
Konrad W. Nowak,Magdalena Zielinska,Katarzyna M. Waszkielis 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The aim of the study was to investigate the effectof ultrasound treatment and freezing/thawing on thephysical properties of blueberries (Vaccinium corymbosumL.). Fruits were subjected to ultrasound treatment,mechanical freezing/thawing, and freezing/thawing withsubsequent ultrasound treatment. Moisture, density,porosity, hardness, springiness, cohesiveness, chewiness,gumminess, and color of blueberries were analyzed. Ultrasound treatment and freezing/thawing significantlydecreased particle density and increased porosity of blueberries(p\0.05). Ultrasound treatment and freezing/thawing produced significantly softer, less chewy andgummy berries in relation to control sample (p\0.05). Alltechniques induced considerable changes in the color ofblueberries. The results indicates that ultrasound treatmentperformed after freezing/thawing, didn’t exert any effect onthe fruits in relation to freezing/thawing alone (p[0.05);however, it is an interesting technique for processing freshblueberries and an alternative to freezing/thawing, whenthe preservation of product quality is a priority or whenrapid textural damage is required before diffusionprocesses.
ScienceON
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