Permeable reactive surface-biobarriers. Testing and evaluation of an ecotechnology for the removal of agrotoxic compounds carried by agricultural runoffs.

PURPOSE: The objective of the work is to determine the best operating conditions for variants of an ecological engineering tool (permeable reactive surface biobarrier -PRSB-) potentially useful for the protection of water resources, preventing the arrival of sediments and pesticides transported by runoffs and tile drainage from agricultural lands, to water bodies. METHODS: Four PRB-prototypes were constructed as fixed-bed horizontal channels packed with a porous material supporting an enriched microbial biofilm. Their dynamic and stoichiometric performance was evaluated in the presence or absence of granular activated carbon, with limiting or sufficient O2 supply. The removal of the pesticides and their leading catabolic derivatives were determined by HPLC. The most abundant cultivable microorganisms were isolated and identified by the sequencing of 16sDNA amplicons. RESULTS: The pollutant removal efficiencies obtained in the aerobic biobarriers or microaerophilia were similar. In addition, slight differences were observed in the presence of GAC as an adsorbent, meaning that the most economical and straightforward type of biobarrier was adequate to remove the pollutants studied. In addition, among the most abundant microorganisms isolated in the microbial biofilms colonizing the aerobic biobarriers, the microalgae Micractinium sp. showed the capacity to accumulate the insecticides permethrin and cypermethrin. CONCLUSIONS: The main observed role of Micractinium sp. in the aerobic barriers was the bioaccumulation of pyrethroids, meaning that biosorption is also a valuable removal mechanism operating in the aerobic PRBs. In this aspect, they behave analogously to subsurface constructed wetlands but, instead of superficial plant life, aerobic PRSBs host microalgae.

Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing.

Cheese is a live food whose preparation involves procedures and microbial communities playing an important role for the final product. We characterized the bacterial and fungal diversity of seventeen different Mexican cheeses by high-throughput DNA sequencing of 16S/18S rDNA libraries. We propose the existence of bacterial and fungal core communities, where at genera level, bacteria include Streptococcus spp., Lactococcus spp., Lactobacillus spp., Aerococcus spp., and Weisella spp. while at species level, the fungal community includes Galactomyces reessii, Scheffersomyces stipitis, Saccharomyces cerevisiae (baker's yeast), and S. cerevisiae_rm11-1a. In addition to the bacterial and fungal core communities, we found members of the cheese microbiota that could be associated to other factors of the cheese manufacturing process. Co-occurrence analysis made in this work, indicates that bacterial and fungal communities maintain positive and negative interactions which are important to shape the resident microbial communities in cheeses. This work is a contribution to the description of the microbial diversity found in some Mexican cheeses.