The effect of organic and hydraulic shock loads on the production of soluble microbial products in anaerobic digesters.

Anaerobic chemostats were used to investigate the effects of organic and hydraulic shock loads on the production of soluble microbial products (SMP). Production of SMP was found to increase during glucose spikes, reaching up 15% of the influent chemical oxygen demand. These SMP appear to be utilization-associated products produced as a result of the temporarily high organic load, and chemical analysis and ultrafiltration experiments revealed that most of these compounds are difficult to identify and that the majority of them are present in the low molecular weight (MW) range. Production of SMP also increased when the hydraulic retention time was reduced from 15 to 3 days, and an increase in DNA concentration in the bulk solution suggested enhanced cell lysis. Although the cause of lysis was not clear, it is believed that most of the SMP produced under such conditions were biomass-associated products following cell death. While the majority of these compounds lay in the low MW range, as much as 35% were found to have MWs greater than 1 kDa. During the period when the anaerobic chemostat was fed no alkalinity and the pH remained lower than 6.5 for more than a week, a slightly higher production of SMP and a shift in the MW distribution towards the production of higher MW SMP was observed.     

Persistence of residues in water and sediment of a fresh-water lake after surface application of technical chlordane

A fresh-water lake, free from detectable pesticide residues before this study, was treated with a commercial formulation of technical chlordane. Water and sediment samples were analysed for chlordane residues 7, 24, 52, 279. and 421 days after treatment. Residues moved rapidly from the water to the lake bottom, supporting earlier results of a laboratory study with other organochlorines. In water, alpha- and gamma-chlordane concentrations remained proportional to total chlordane concentrations, as determined by total-peak area measurements of gas-liquid chromatogrammes. But in bottom sediments, alpha- and gamma-chlordane were more persistent than other constituents of technical chlordane, supporting recent evidence that quantification of technical chlordane residues on the basis of gamma-chlordane quantification only (or that of alpha- and gamma-chlordane only), can lead to incorrect results and that this method, although simple and fast, should no longer be recommended.     

Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates

Soybean meal (SBM) is a product generated from the manufacture of soybean oil and has the potential for use as a source of fermentable sugars for ethanol production or as a protein source for animal feeds. Knowing the levels of nitrogen available from ammonium is a necessary element of the ethanolic fermentation process while identifying the levels of essential amino acids such as lysine is important in determining usage as a feed source. As such the purpose of this study was to quantify total nitrogen and ammonium in the liquid fraction of hydrolyzed SBM and to evaluate total and bioavailable lysine in the solid fraction of the hydrolyzed SBM. The effects of acid concentration, cellulase and β-glucosidase on total and ammonium nitrogen were studied with analysis indicating that higher acid concentrations increased nitrogen compounds with ammonium concentrations ranging from 0.20 to 1.24 g L^?1 while enzymatic treatments did not significantly increase nitrogen levels. Total and bioavailable lysine was quantified by use of an auxotrophic gfpmut3 E.coli whole-cell bioassay organism incapable of lysine biosynthesis. Acid and enzymatic treatments were applied with lysine bioavailability increasing from a base of 82% for untreated SBM to up to 97%. Our results demonstrated that SBM has the potential to serve in ethanolic fermentation and as an optimal source essential amino acid lysine.