An Assessment of the Metal Removal Capability of Endemic Chilean Species.

In Chile, there are several abandoned mine tailing impoundments near population centers that need to be remediated. In this study, the ability of Oxalis gigantea, Cistanthe grandiflora, and Puya berteroniana to remove Zn, Ni, and Cr from mine tailings was evaluated. The plants' removal efficiency, bioconcentration, and translocation factors regarding these metals were determined to assess the ability of certain endemic species from Northern and Central Chile to extract or stabilize metals. After a period of seven months, the chemical analysis of plants and tailings, together with the statistical treatment of data, indicated the inability of all the species to translocate Ni, Cr, or Zn with a translocation factor lower than one. The results showed the stabilizing character of Oxalis gigantea, Puya berteroniana, and Cistanthe grandiflora for Zn, with a bioconcentration factor close to 1.2 in all cases, and the same ability of the latter two species for Cr, with a bioconcentration factor of 1.5 in the case of Cistanthe grandiflora and 1.7 for Puya berteroniana. Finally, a removal efficiency of 9.3% was obtained with Cistanthe grandiflora for Cr and 15% for Ni; values lower than 6.4% were obtained for Zn in all cases. Improvements in the process should be sought to enhance the performance of these species for the accumulation of the target metals.

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines.

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.

Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy.

Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A portable sensor that can detect acrylamide levels in real-time would enable in-house testing to safeguard both the safety of the consumer and the economic security of the agricultural supplier. Our objective was to develop a rapid, accurate, and real-time screening technique to detect the acrylamide content in par-fried frozen French fries based on a portable infrared device. Par-fried French fries (n = 70) were manufactured at times ranging from 1 to 5.5 min at 180 °C to yield a wide range of acrylamide levels. Spectra of samples were collected using a portable FT-IR device operating from 4000 to 700 cm-1. Acrylamide was extracted using QuEChERS and quantified using uHPLC-MS/MS. Predictive algorithms were generated using partial least squares regression (PLSR). Acrylamide levels in French fries ranged from 52.0 to 812.8 µg/kg. The best performance of the prediction algorithms required transformation of the acrylamide levels using a logarithm function with models giving a coefficient of correlation (Rcv) of 0.93 and RPD as 3.8, which means the mid-IR model can be used for process control applications. Our data corroborate the potential of portable infrared devices for acrylamide screening of high-risk foods.

Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile).

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

Copper Analysis by Two Different Procedures of Sequential Extraction after Electrodialytic Remediation of Mine Tailings.

The analysis of Cu distribution in pre-treated mine tailings after electrodialytic remediation was carried out by using two methods of sequential extraction. The initial content of copper in the tailings was 1109 mg Cu/kg of dry tailing, where close to 40% of the sample in weight corresponded to a soluble fraction. The tailing was treated with a leaching solution for 24 h. Three different solutions were tested: H2SO4 + HNO3 with pH = 1.9; H2SO4 + HNO3 with pH = 4.2; and NH4Cl 0.8 mol/L with pH = 5.5. After that, electrodialytic remediation experiments were carried out using an electric field of 2.7 V/cm for 15 days. The best performance for the complete cell was obtained with H2SO4 + HNO3 solutions, with a copper removal efficiency in the range of 62% to 67% and a current efficiency between 6% and 9%. The results of the remaining copper concentration between anode and cathode, from both procedures of sequential extraction, showed similar trends. The differences were mainly attributed to the use of different extractant solutions and extraction times. Soluble and exchangeable fractions were easily removed, with efficiencies higher than 80%. The lowest copper removal efficiency was obtained with NH4Cl 0.8 mol/L.

Effect of dissolved oxygen and temperature on macromolecular composition and PHB storage of activated sludge.

The macromolecular composition of activated sludge (lipids, intracellular proteins and intracellular polysaccharides) was studied together with its capacity to store macromolecules such as polyhydroxybutyrate (PHB) in a conventional activated sludge system fed with synthetic sewage water at an organic load rate of 1.0 kg COD/(m(3)·d), varying the dissolved oxygen (DO) and temperature. Six DO concentrations (0.8, 1.0, 1.5, 2.0, 2.5 and 8 mg/L) were studied at 20°C with a sludge retention time (SRT) of 6 days. In addition, four temperatures (10ºC, 15ºC, 20ºC and 30ºC) were assessed at constant DO (2 mg/L) with 2 days SRT in a second experimental run. The highest lipid content in the activated sludge was 95.6 mg/g VSS, obtained at 30°C, 2 mg/L of DO and a SRT of 2 days. The highest content of intracellular proteins in the activated sludge was 87.8 mg/g VSS, obtained at 20°C, 8 mg/L of DO and a SRT of 6 days. The highest content of intracellular polysaccharides in the activated sludge was 76.6 mg/g VSS, which was achieved at 20°C, a SRT of 6 days and a wide range of DO. The activated sludge PHB storage was very low for all the conditions studied.

Monitoring large scale wine fermentations with infrared spectroscopy.

Negative effects on wine quality and productivity caused by stuck and sluggish fermentations can be reduced significantly, if such problems are detected early through periodic chemical analysis. Infrared spectroscopy (IR) has been used successfully for monitoring fermentations, since many compounds can be measured quickly from a single sample without prior treatment. Nevertheless, few applications of this technology in large scale winemaking have been reported, and these do not cover the entire fermentation from must to finished wine. In this work, we developed IR calibrations for analyzing the fermenting must at any stage of fermentation. The calibration model was obtained with multivariable partial least squares and proved effective for analyzing Cabernet Sauvignon fermentations for glucose, fructose, glycerol, ethanol, and the organic acids; malic, tartaric, succinic, lactic, acetic, and citric. Upon external validation we found an average relative predictive error of 4.8%. Malic acid showed the largest relative predictive error (8.7%). In addition, external validation found that insufficient data for these calibrations made the analysis of fermenting musts using other grape varieties less reliable.