A Biosurfactant/Polystyrene Polymer Partition System for Remediating Coal Tar-Contaminated Sediment

A sustainable, green chemistry process is proposed for the cleanup of coal tar impacted sediment in under 2 hr. A mixture of proteins and polypeptides, extracted from corn gluten meal and hemp, when mixed with sediment and polystyrene foam pellets (PFPs), serves to mobilize tar, which sorbs onto PFP. Since the sorbent floats, coal tar is easily extracted from the agitation vessel. An empirically derived 4-dimensional surface response model accurately predicts removal rates of the tar and operational costs of the system under various experimental conditions. At optimum relative to cost, 81% of the two to six ring polycyclic aromatic hydrocarbons (PAHs) and 73% of the total tar mass are removed despite high sediment organic carbon content (16.4%) and silty fines ( 3c85%). Multiple PFP extractions (n = 2) of the same sediment/biosurfactant mixture yielded 94% extraction of PAH. Scanning electron microscope images illustrate free-phase tar (globule) sorption onto the foam. A field pilot was conducted in which 25 kg of sediment was processed. Results were in excellent agreement with both lab (10 g) experiments and model predictions. The process is considered sustainable and green because the active ingredients are derived from renewable crop materials, recycled polystyrene is used, and the biosurfactant is recyclable which reduces water demand and treatment costs, with the recovered tar used as fuel and sediment as beneficial reuse material

Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function

Our work demonstrated that the specific microbial strains used to construct a microbiome could impact the species composition, perturbation responses, and functional outputs of that system. These findings suggest that 16S rRNA gene taxonomic profiles alone may have limited potential to predict the dynamics of microbial communities because they usually do not capture strain-level diversity. Observations from our synthetic communities also suggest that strain-level diversity has the potential to drive variability in the aesthetics and quality of surface-ripened cheeses.</jats:p

Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function

ABSTRACT Diversification can generate genomic and phenotypic strain-level diversity within microbial species. This microdiversity is widely recognized in populations, but the community-level consequences of microbial strain-level diversity are poorly characterized. Using the cheese rind model system, we tested whether strain diversity across microbiomes from distinct geographic regions impacts assembly dynamics and functional outputs. We first isolated the same three bacterial species (Staphylococcus equorum, Brevibacterium auranticum, and Brachybacterium alimentarium) from nine cheeses produced in different regions of the United States and Europe to construct nine synthetic microbial communities consisting of distinct strains of the same three bacterial species. Comparative genomics identified distinct phylogenetic clusters and significant variation in genome content across the nine synthetic communities. When we assembled each synthetic community with initially identical compositions, community structure diverged over time, resulting in communities with different dominant taxa. The taxonomically identical communities showed differing responses to abiotic (high salt) and biotic (the fungus Penicillium) perturbations, with some communities showing no response and others substantially shifting in composition. Functional differences were also observed across the nine communities, with significant variation in pigment production (light yellow to orange) and in composition of volatile organic compound profiles emitted from the rinds (nutty to sulfury). IMPORTANCE Our work demonstrated that the specific microbial strains used to construct a microbiome could impact the species composition, perturbation responses, and functional outputs of that system. These findings suggest that 16S rRNA gene taxonomic profiles alone may have limited potential to predict the dynamics of microbial communities because they usually do not capture strain-level diversity. Observations from our synthetic communities also suggest that strain-level diversity has the potential to drive variability in the aesthetics and quality of surface-ripened cheeses

Strain-level diversity impacts cheese rind microbiome assembly and function

ABSTRACTTaxa that are consistently found across microbial communities are often considered members of a core microbiome. One common assumption is that taxonomically identical core microbiomes will have similar dynamics and functions across communities. However, strain-level genomic and phenotypic variation of core taxa could lead to differences in how core microbiomes assemble and function. Using cheese rinds, we tested whether taxonomically identical core microbiomes isolated from distinct locations have similar assembly dynamics and functional outputs. We first isolated the same three bacterial species (Staphylococcus equorum, Brevibacterium auranticum, andBrachybacterium alimentarium) from nine cheeses produced in different regions of the United States and Europe. Comparative genomics identified distinct phylogenetic clusters and significant variation in genome content across the nine core microbiomes. When we assembled each core microbiome with initially identical compositions, community structure diverged over time resulting in communities with different dominant taxa. The core microbiomes had variable responses to abiotic (high salt) and biotic (the fungusPenicillium) perturbations, with some communities showing no response and others substantially shifting in composition. Functional differences were also observed across the nine core communities, with considerable variation in pigment production (light yellow to orange) and composition of volatile organic compound profiles emitted from the rinds (nutty to sulfury). Our work demonstrates that core microbiomes isolated from independent communities may not function in the same manner due to strain-level variation of core taxa. Strain-level diversity across core cheese rind microbiomes may contribute to variability in the aesthetics and quality of surface-ripened cheeses.</jats:p