Reduction of Toxic Metal Ions and Production of Bioelectricity through Microbial Fuel Cells Using Bacillus marisflavi as a Biocatalyst.

Industrialization has brought many environmental problems since its expansion, including heavy metal contamination in water used for agricultural irrigation. This research uses microbial fuel cell technology to generate bioelectricity and remove arsenic, copper, and iron, using contaminated agricultural water as a substrate and Bacillus marisflavi as a biocatalyst. The results obtained for electrical potential and current were 0.798 V and 3.519 mA, respectively, on the sixth day of operation and the pH value was 6.54 with an EC equal to 198.72 mS/cm, with a removal of 99.08, 56.08, and 91.39% of the concentrations of As, Cu, and Fe, respectively, obtained in 72 h. Likewise, total nitrogen concentrations, organic carbon, loss on ignition, dissolved organic carbon, and chemical oxygen demand were reduced by 69.047, 86.922, 85.378, 88.458, and 90.771%, respectively. At the same time, the PDMAX shown was 376.20 ± 15.478 mW/cm2, with a calculated internal resistance of 42.550 ± 12.353 Ω. This technique presents an essential advance in overcoming existing technical barriers because the engineered microbial fuel cells are accessible and scalable. It will generate important value by naturally reducing toxic metals and electrical energy, producing electric currents in a sustainable and affordable way.

Perception and food consumption frequency due to the Covid-19 pandemic among University students in Trujillo City, Perú / Percepción y frecuencia del consumo de alimentos debido a la pandemia del COVID-19 entre estudiantes universitarios de la ciudad de Trujillo, Perú

Introduction: The confinement due to COVID-19 significantly affected people's food consumption, especially university students who had to adapt to virtual education. Objective: To determine the perception and food consumption frequency due to the COVID-19 pandemic among Peruvian students from a private university in Trujillo City, Peru. Materials and method: The research design was non-experimental, descriptive, and cross- sectional. The non-probabilistic sample consisted of 169 students and the instrument used was a virtual survey (Cronbach's alpha = 0.846). Results: It is shown that there is a higher frequency of young people (n = 116) and adolescents (n = 45) who participated in the study, and that the average age was 22.15 ± 3.77 years. Likewise, the Frequency of Consumption dimension, it showed a higher frequency in the "Sometimes" scale, where it is related to whether it exceeded the number of meals per day (34.9%), eating out of control (38.5%), desires to eat unhealthy food (32.0%) and whether it influenced eating (30.8%). Similarly, it was shown that the majority of respondents consumed fruits (68.6%) and vegetables (58.0%) and considered water consumption essential (98.3%). On the other hand, there was a higher frequency regarding the consumption of ultra-processed foods (n = 95, 56.2%). Conclusion: The population of a private university made up mostly of young people and adolescents perceives that there was a change in their diet during the COVID-19 pandemic(AU)

Introducción: El confinamiento por COVID-19 afectó notablemente el consumo de alimentos de las personas, sobre todo de los universitarios quienes tuvieron que adaptarse a una educación virtual. Objetivo: Determinar la percepción y la frecuencia del consumo de alimentos a causa de la pandemia por COVID-19 en estudiantes de una universidad privada de la ciudad de Trujillo (Perú). Materiales y métodos: El diseño de la investigación fue no experimental de tipo descriptivo, y de corte transversal. La muestra no probabilística estuvo conformada por 169 estudiantes y el instrumento utilizado fue una encuesta virtual (Alfa de Cronbach = 0,846). Resultados: Se muestra que hay una mayor frecuencia de jóvenes (n = 116) y adolescentes (n = 45) que participaron en el estudio, y que la edad promedio fue de 22,15 ± 3,77 años. Así mismo, en la dimensión Frecuencia de Consumo, tuvo una mayor frecuencia en la escala "A veces", donde se relaciona a si excedió el número de comidas al día (34,9%), comer fuera de control (38,5%), deseos de comer comida poco saludable (32,0%) y si influenció en la alimentación (30,8%). De la misma manera, se mostró que la mayoría de encuestados consumió frutas (68,6%) y verduras (58,0) y consideró imprescindible el consumo de agua (98,3%), por otro lado, hubo una mayor frecuencia respecto al consumo de alimentos ultraprocesados (n = 95, 56,2%). Conclusiones: La población de una universidad privada conformada mayoritariamente por jóvenes y adolescentes percibe que si hubo un cambio en su alimentación durante la pandemia del COVID-19(AU)

Carbapenemase-Producing Bacteria Isolated from ICU Patients of a Peruvian Government Hospital during the COVID-19 Pandemic: A Descriptive Analysis.

Background and Objectives: In Peru, the presence of antimicrobial-resistant bacteria is a constant concern in hospitals and has likely increased in frequency during the pandemic. The objective of the study was to analyze the frequency of carbapenemase-producing bacteria resistant to two carbapenems (Imipenem and Meropenem), which were isolated from Peruvian patients in the intensive care unit of the Victor Lazarte Echegaray Hospital in Trujillo (Peru) during the COVID-19 pandemic. Materials and Methods: The biological samples of the patients hospitalized in the ICU were processed in the Microbiology Diagnostic Laboratory of the Víctor Lazarte Echegaray Hospital between May 2021 and March 2022. Antimicrobial sensitivity was determined with the automated system AutoScan-4, and for the identification of the type of carbapenemase, the RESISIT-3 O.K.N K-SET cassettes were used. Results: The results show that 76 cultures (76/129) had resistance to the two carbapenems (imipenem or meropenem), where the most frequent were Klebsiella pneuomoniae (31.6%), Pseudomonas aeruginosa (26.3%), and Acinetobacter baumannii (14.5%). Pseudomonas aeruginosa cultures showed at least three carbapenemase types (KPC, NDM, and OXA-48), while A. baumannii, Escherichia coli, and Burkholderia cepacia complex presented at least two carbapenemases (NDM and OXA-48). The carbapenemase NDM was detected in Enterobacter cloacae, Morganella morganii, and Proteus mirabilis, while KPC was present in all Klebsiella pneumoniae and Klebsiella oxytoca cultures. Conclusions: The samples from patients hospitalized in the Victor Lazarte Echegaray Hospital ICU showed a high prevalence of imipenem- and meropenem-resistant bacteria. These findings are relevant and concerning from the perspective of antibiotic-resistant bacteria monitoring, control, and disinfection. Thus, an appropriate antibiotic policy must be implemented.

Lignin-Degrading Bacteria in Paper Mill Sludge.

The effluents generated in the paper industry, such as black liquor, have a high content of lignin and other toxic components; however, they represent a source of lignin-degrading bacteria with biotechnological potential. Therefore, the present study aimed to isolate and identify lignin-degrading bacteria species in paper mill sludge. A primary isolation was carried out from samples of sludge present in environments around a paper company located in the province of Ascope (Peru). Bacteria selection was made by the degradation of Lignin Kraft as the only carbon source in a solid medium. Finally, the laccase activity (Um-L-1) of each selected bacteria was determined by oxidation of 2,2'-azinobis-(3-etilbencenotiazolina-6-sulfonate) (ABTS). Bacterial species with laccase activity were identified by molecular biology techniques. Seven species of bacteria with laccase activity and the ability to degrade lignin were identified. The bacteria Agrobacterium tumefasciens (2), Klebsiella grimontii (1), and Beijeinckia fluminensis (1) were reported for first time. K. grimowntii and B. fluminensis presented the highest laccase activity, with values of 0.319 ± 0.005 UmL-1 and 0.329 ± 0.004 UmL-1, respectively. In conclusion, paper mill sludge may represent a source of lignin-degrading bacteria with laccase activity, and they could have potential biotechnological applications.