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Dose–Response Effect of Nitrogen on Microbial Community during Hydrocarbon Biodegradation in Simplified Model System
Knowledge about the influence of C:N ratio on the biodegradation process of hydrocarbon compounds is of significant importance in the development of biostimulation techniques. The purpose of this study was to assess the impact of nitrogen compounds on the environmental consortium during the process of biological decomposition of hydrocarbons. The experimental variants represented low, moderate, and excessive biostimulation with nitrogen compounds. The metabolic activity of the consortium was tested using the flow cytometry technique. The efficiency of the biodegradation of hydrocarbons of the consortium, based on the gas chromatography method, and metapopulation changes, based on the analysis of V4 16srRNA sequencing data, were assessed. The results of the research confirm the positive effect of properly optimized biostimulation with nitrogen compounds on the biological decomposition of polycyclic aromatic hydrocarbons. The negative impact of excessive biostimulation on the biodegradation efficiency and metabolic activity of microorganisms is also proven. Low resistance to changes in the supply of nitrogen compounds is demonstrated among the orders Xanthomonadales, Burkholderiales, Sphingomonadales, Flavobacteriales, and Sphingobacteriales. It is proven that quantitative analysis of the order of Rhizobiales, characterized by a high-predicted potential for the decomposition of polycyclic aromatic hydrocarbons, may be helpful during biostimulation optimization processes in areas with a high nitrogen deficiency.
Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process
Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven.