Chukars (Alectoris chukar) and Sand Partridges (Ammoperdix heyi), two ground—dwelling phasianids, are permanent residents of the Negev desert and are sympatric over much of their ranges. Sand Partridges (body mass = 150—250 g), however, inhabit only arid and very arid areas, whereas Chukars (mb = 350—600 g) are widely distributed and inhabit deserts only at the margins of their ranges. We compared some of the desert adaptations of these phasianids by measuring the seasonal field metabolic rates (FMR) and water influxes (using doubly labelled water), diet selection, and food requirements of free—living Chukars and Sand Partridges at a site where both species occurred. Both species showed adaptation in the form of low energy metabolism, which ranged from 43 to 81% of that expected for birds of similar body mass. During summer, Sand Partridges had lower energy expenditures (5.47 kJ°g— ⁰ . ⁶ ¹°d— ¹) and water influxes 72.3 mL°kg— ⁰.⁷ ⁵°d— ¹) than did Chukars (6.42 kJ°g— ⁰ . ⁶ ¹°d— ¹ and 93.5 mL°kg— ⁰ . ⁷ ⁵°d— ¹, respectively), indicating more pronounced adjustments to arid conditions in the desert specialist. However, both species obtained more than half of their water influx in summer by drinking. Their summer diet was relatively dry, consisting mainly of seeds (80%) along with some green vegetation (18%) and, in Chukars, occasional arthropods. This situation changed abruptly after winter rains, which induced germination and reduced the availability of seeds. Chukars were unable to maintain energy balance in the face of low ambient temperatures and a diet (90% green vegetation) that contained much water but comparatively little energy, and they mobilized fat reserves to meet energy requirements. Most Sand Partridges left the study area after winter rains, apparently migrating to the lower elevation, warmer, and drier Arava (part of the Rift Valley). The winter rainy season appears to be the most stressful time of the year for both species. The adaptations to hot, dry conditions possessed by Sand Partridges may be accompanied by constraints on their abilities to cope with cool, wet conditions, and this may restrict them to arid and very arid habitats.

Food waste is a major issue in the context of pollution, climate change, and the future circular economy. Composting kitchen waste is a promising method to recycle elements, yet the efficiency of composting is limited, calling for new processes that degrade rapidly and thoroughly organic matter. Here, we built a rapid laboratory-scale aerobic composting system, equipped with a water bath fueled with either solar energy, or electricity under low sunlight. We tested compositing with and without energy. Results show that only three days are needed to raise the temperature to over 45 °C by energy composting in winter, leading to notable increases in pH, total nitrogen, and cation exchange capacity after 7 days. Composting materials were thoroughly decomposed and mature in 10 days, displaying pH of 7.5, ratio of total organic carbon to total nitrogen of 9.9, cation exchange capacity of 65.61 cmol kg⁻¹, and germination index of 80.4%. Overall, energy composting starts biodegradation quickly in 2 days, reduces effectively the inhibition from some waste compounds, decomposes organic substances well, and yields mature compost.

Saeng-sikis a powdered ready-to-eat food with very low moisture that contains dried raw materials such as grains, fruits,mushrooms, and seaweeds. This product is consumed as a convenient and nutritious meal replacement. The objective of this study was to develop a mathematical model for predicting the survival of Clostridium perfringens vegetative cells and spores in saeng-sikas a function of temperature and to validate the model using saeng-siksamples with different microbial communities analyzed by matrix-assisted laser desorptionionization time-of-flight mass spectrometry. Kinetic data for C. perfringens survival in saeng-sikfit well to the Weibull model with high goodness off it (R(2) = 0.92 to 0.98). The obtained δ values (required time for first decimal reduction) for each temperature were 19.62 to 864.86 h, and concave curves (p < 1) were observed under all experimental conditions (5 to 40 degree C). Kinetic parameters were further described in a secondary model as a function of temperature using a Davey model (R(2) =0.99). The developed model was validated by the bias factor, accuracy factor, and root mean square error, and the values were within acceptable ranges for predictive models, even for saeng-sik samples with different microbial communities. When saeng-sikwas rehydrated according to the manufacturer’s recommendations, germination and outgrowth of C. perfringens was observed when the sample was subjected to unusual temperatures during storage, such as at 30 degree C for 15 h. C. perfringens spores survived in saeng-sik with very low water activity. Because C. perfringens could germinate and grow under such conditions, care must be taken to avoid initial contamination of C. perfringens during the manufacturing process. Our model developed with samples with different microbial communities provides useful information for next-generation microbiological risk assessment taking into consideration the ecology of the food-associated microbial community.

Fungal growth on solid foods can make them unfit for human consumption, but certain specialty foods require fungi to produce their characteristic properties. In either case, a reliable way of measuring biomass is needed to study how various factors (e.g. water activity) affect fungal growth rates on these substrates. Biochemical markers such as chitin, glucosamine or ergosterol have been used to estimate fungal growth, but they cannot distinguish between individual species in mixed culture. In this study, a real-time polymerase chain reaction (rt-PCR) protocol specific for a target fungal species was used to quantify its DNA while growing on solid food. The measured amount of DNA was then related to the biomass present using an experimentally determined DNA-to-biomass ratio. The highly sensitive rt-PCR biomass assay was found to have a wide range, able to quantify the target DNA within a six orders-of-magnitude difference. The method was used to monitor germination and growth of Penicillium chrysogenum spores on a model porous food (cooked wheat flour) at 25°C and different water activities of 0.973, 0.936, and 0.843. No growth was observed at 0.843, but lag, exponential and stationary phases were identified in the growth curves for the higher water activities. The calculated specific growth rates (μ) during the exponential phase were almost identical, at 0.075/h and 0.076/h for aw=0.973 and 0.936, respectively. The specificity of the method was demonstrated by measuring the biomass of P. chrysogenum while growing together with Aspergillus niger on solid media at aw=0.973.

High volumes of flowback and produced water are generated everyday as a byproduct of hydraulic fracturing operations and shale gas developments across the United States. Since most shale gas developments are located in semi-arid to arid U.S. regions close to agricultural production, there are many opportunities for reusing these waters as potential alternatives or supplements to fresh water resources for irrigation activities. However, the impacts of high salinity and total organic content of these types of water on crop physiological parameters and plant growth needs to be investigated to determine their utility and feasibility. The aim of the present study was to evaluate the response of switchgrass and rapeseed to treated produced water as an irrigation water source. In this greenhouse study, the influence of produced water at four total organic carbon (TOC) concentrations [1.22, 38.3, 232.2 and 1352.4mg/l] and three total dissolved solids (TDS) levels [400,3,500, and 21,000mg/l] on rapeseed (Brassica napus L.) and switchgrass (Panicum virgatum L.), two relatively salt-tolerant, non-food, biofuel crops, was studied. Seedling emergence, biomass yield, plant height, leaf electrolyte leakage, and plant uptake were evaluated. Irrigation water with the highest salinity and TOC concentration resulted in significantly lower growth health and physiological characteristics of both crop species. The organic content of the produced water had a negative impact on biomass yield and physiological parameters of both species. The results of this study could be valuable for regulators and stakeholders in development of treatment standards in which organic matter should be removed to less than 50mg/l to keep leaf EL (cell damage) to less than 50% and a TOC concentration of less than 5mg/l required to keep a sustainable biomass production rate.

Abstract Faba bean (Vicia faba L.) is a potential, sustainable protein alternative. Germination behavior of Vicia faba L. var. minor and Vicia faba L. var. major needs further studies in order to enable larger scale bioprocessing. In this study, early‐stage water uptake of two distinct faba bean varieties was assessed by hyperspectral imaging. Nutritional and technological functionality of germinated faba bean ingredients as such and in combination with fermentation were evaluated. Hyperspectral imaging revealed that early‐stage water uptake in faba beans occurred evenly from the different sides of the beans. Germination on petri dishes and in pilot‐scale showed that smaller faba beans moistened and germinated significantly (p < 0.05) faster and retained water better through germination than larger faba beans. Germinated faba flour of minor‐type variety resulted in 72% higher dextran production in Weissella confusa VTT E‐143403 fermentation than respective native faba flour. With both types of faba bean varieties, germination as such, and with minor‐type variety, germination as combined with fermentation decreased notably the content of raffinose family oligosaccharides. These bioprocessing methods also improved functionality of faba bean ingredients by increasing protein separation efficiency in air classification, protein solubility, foaming capacity, and foam stability. Based on this study, minor‐ and major‐type or small‐ and large‐seeded faba bean varieties set different requirements to the germination process. In addition, germination alone or as combined with fermentation was proved to improve the nutritional and technological quality of faba bean material promoting its use in several food applications including also gluten‐free products.