Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice from degradation during storage and release in simulated gastrointestinal fluid. The diameter of LHB ranged from 4.63 to 5.66mm with a sphericity lower than 0.05. LHB formulated with 25% GA (AGB0.25) exhibited the highest hardness (26.63N), and those formulated with 50% GA (AGB0.50) exhibited the highest loading efficiency (86.67%). AGB0.25 was effective in preventing TP from degrading during storage with a decay rate (k) of 6.10×10-3day-1 and a half-life (t1/2) of 113.63 days, it showed the slowest release of TP in simulated gastric fluid (k=2.25×10-6), and the release mechanism followed Fickian diffusion. The results suggest that GA is effective in improving the physicochemical properties of alginate.

The flame-oxidized stainless steel anode (FO-SSA) is a newly developed electrode that enhances microbial fuel cell (MFC) power generation; however, substrate preference and community structure of the biofilm developed on FO-SSA have not been well characterized. Herein, we investigated the community on FO-SSA using high-throughput sequencing of the 16S rRNA gene fragment in acetate-, starch-, glucose-, and livestock wastewater-fed MFCs. Furthermore, to analyze the effect of the anode material, the acetate-fed community formed on a common carbon-based electrode—carbon-cloth anode (CCA)—was examined for comparison. Substrate type influenced the power output of MFCs using FO-SSA; the highest electricity was generated using acetate as a substrate, followed by peptone, starch and glucose, and wastewater. Intensity of power generation using FO-SSA was related to the abundance of exoelectrogenic genera, namely Geobacter and Desulfuromonas, of the phylum Proteobacteria, which were detected at a higher frequency in acetate-fed communities than in communities fed with other substrates. Lactic acid bacteria (LAB)—Enterococcus and Carnobacterium—were predominant in starch- and glucose-fed communities, respectively. In the wastewater-fed community, members of phylum Planctomycetes were frequently detected (36.2%). Exoelectrogenic genera Geobacter and Desulfuromonas were also detected in glucose-, starch-, and wastewater-fed communities on FO-SSA, but with low frequency (0–3.2%); the lactate produced by Carnobacterium and Enterococcus in glucose- and starch-fed communities might affect exoelectrogenic bacterial growth, resulting in low power output by MFCs fed with these substrates. Furthermore, in the acetate-fed community on FO-SSA, Desulfuromonas was abundant (15.4%) and Geobacter had a minor proportion (0.7%), while in that on CCA, both Geobacter and Desulfuromonas were observed at similar frequencies (6.0–9.8%), indicating that anode material affects exoelectrogenic genus enrichment in anodic biofilm. Anodic community structure was dependent on both substrate and anode material. Although Desulfuromonas spp. are marine microorganisms, they were abundant in the acetate-fed community on FO-SSA, implying the presence of novel non-halophilic and exoelectrogenic species in this genus. Power generation using FO-SSA was positively related to the frequency of exoelectrogenic genera in the anodic community. Predominant LAB in saccharide-fed anodic biofilm caused low abundance of exoelectrogenic genera and consequent low power generation.

In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.