Effects of photostimulation on the catabolic process of xenobiotics

Effect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo variety

In this study, for the first time, red LED light radiation was applied to the fermentation process of table olives using the Negrinha de Freixo variety. Photostimulation using LED light emission (630 ± 10 nm) is proposed to shorten and speed up this stage and reduce time to market. Several physical-chemical characteristics and microorganisms (total microbial count of mesophilic aerobic, molds, yeasts, and lactic acid bacteria) and their sequence during fermentation were monitored. The fermentation occurred for 122 days, with two irradiation periods for red LED light. The nutritional composition and sensory analysis were performed at the end of the process. Fermentation under red LED light increased the viable yeast and lactic acid bacteria (LAB) cell counts and decreased the total phenolics in olives. Even though significant differences were observed in some color parameters, the hue values were of the same order of magnitude and similar for both samples. Furthermore, the red LED light did not play a relevant change in the texture profile, preventing the softening of the fruit pulp. Similarly, LED light did not modify the existing type of microflora but increased species abundance, resulting in desirable properties and activities. The species identified were yeasts - Candida boidinii, Pichia membranifaciens, and Saccharomyces cerevisiae, and bacteria - Lactobacillus plantarum and Leuconostoc mesenteroides, being the fermentative process dominated by S. cerevisiae and L. plantarum. At the end of fermentation (122 days), the irradiated olives showed less bitterness and acidity, higher hardness, and lower negative sensory attributes than non-irradiated. Thus, the results of this study indicate that red LED light application can be an innovative technology for table olives production.

Production and viscosity of Xanthan Gum are increased by LED irradiation of X. campestris cultivated in medium containing produced water of the oil industry

Oil recovery is a challenge and microbial enhanced oil recovery is an option. We theorized that the use of produced water (PW) with photo-stimulation could influence both production and viscosity of Xanthan gum. This study aimed at the evaluation of the effect of photo-stimulation by λ630 ± 1 ηm LED light on the biosynthesis of Xanthan gum produced by Xanthomonas campestris IBSBF 2103 strain reusing PW of the oil industry. We assessed the effect of photo-stimulation by LED light (λ630 nm) on the biosynthesis of Xanthan gum produced by X. campestris in medium containing produced water. Different energy densities applied during the microbial growth phase were tested. The highest production was achieved when using 12 J/cm2 LED light (p < 0.01). Three protocols were assessed: Non-irradiated (Control), Irradiation with LED light during the growth phase (LEDgrowth) and Irradiation with LED light during both growth and production phases (LED growth+production). Both the amount and viscosity of the xanthan gum was significantly higher (p < 0.01) in the group LEDgrowth+production. The study showed that LED irradiation (λ630 ± 1 ηm) during both the growth and production phases of the biopolymer increased both the production and viscosity of Xanthan gum.