Is climate change real? Yes, it is! And technologies to reduce Greenhouse Gas (GHG) emissions are being developed. One type of technology that is imperative in the short run is biofuels; however, biofuels must meet specifications for gasoline, diesel, and jet fuel, or catastrophic damage could occur. This course will examine the chemistry of technologies of bio-based sources for power generation and transportation fuels. We'll consider various biomasses that can be utilized for fuel generation, understand the processes necessary for biomass processing, explore biorefining, and analyze how biofuels can be used in current fuel infrastructure.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"In the human gut, a subpopulation of the microbiome belonging to Archaea produces methane through fermentation. Increased methane production is associated with gastrointestinal discomfort and disorders, and 20% of the healthy Western population exhales high methane levels, indicating high gut methane production. However, the mechanisms and health effects are unclear. To learn more, a recent study analysed 100 healthy young adults who were divided into high methane emitters and low methane emitters according to breath analysis. 16S rRNA sequencing revealed that the microbiomes of high and low emitters had different diversity levels and different compositions. Notably, the relative abundance of the archaeon Methanobrevibacter smithii was 1000-fold higher in high emitters than in low emitters, and M. smithii in the high emitters co-occurred with dietary fiber-degrading bacteria, including Ruminococcaceae and Christensenellaceae..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

By the end of this section, you will be able to:Discuss the fundamental difference between anaerobic cellular respiration and fermentationDescribe the type of fermentation that readily occurs in animal cells and the conditions that initiate that fermentation

By the end of this section, you will be able to:Discuss the fundamental difference between anaerobic cellular respiration and fermentationDescribe the type of fermentation that readily occurs in animal cells and the conditions that initiate that fermentation

Cellular Respiration Text, Diagrams, Assessments, and Link to Standards

Two lessons and their associated activities explore cellular respiration and population growth in yeasts. Yeast cells are readily obtained and behave predictably, so they are very appropriate to use in middle school classrooms. In the first lesson, students are introduced to yeast respiration through its role in the production of bread and alcoholic beverages. A discussion of the effects of alcohol on the human body is used both as an attention-getting device, and as a means to convey important information at an impressionable age. In the associated activity, students set up a simple way to indirectly observe and quantify the amount of respiration occurring in yeast-molasses cultures. Based on questions that arise from this activity, in the second lesson students work in small groups as they design and execute their own experiments to determine how environmental factors affect yeast population growth.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Researchers at the RIKEN Center for Sustainable Resource Science have developed a new genetic pathway that can be used to co-opt E. coli bacteria to produce maleate, one of the most important industrial chemicals in use today. A chief component in the coatings of substances like nylon and galvanized steel and an important stabilizing agent in pharmaceuticals, maleate is typically produced through harsh treatments of crude oil. But by using genetically engineered microorganisms to produce maleate, the researchers have developed a much more sustainable approach. Maleate is the end product of a complex chemical reaction. Bacteria don’t normally come equipped with machinery to power this reaction, so the researchers had to design a ground-up approach before they could start harvesting maleate. This required careful analysis of the intermediates needed for maleate synthesis and the identification of genes that could help E. coli make each of these molecules..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Ruminants’ ability to break down human-inedible plant fibers stems from the microbes in their rumen. This process is primarily driven by microbes that can ferment plant fibers into volatile fatty acids (VFAs), followed by the rumen epithelial layer absorbing and partially metabolizing these VFAs. Recently, researchers examined how microbes and epithelial cells interact and contribute to VFA metabolism in lactating dairy cows. Metagenomic binning allowed researchers to categorize and examine the metabolic capacity of even uncultivated microbes and identify bacterial genomes with both cellulose/xylan/pectin degradation capabilities and associations with VFA biosynthesis. They then used gene expression data to construct a single-cell map of the rumen epithelial cell subtypes. Searching gene expression profiles for VFA transporters highlighted key epithelial cell subtypes. Leveraging this data highlighted interactions where microbes potentially influenced the gene expression of host epithelial cells..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

In this introduction to biotechnology's use in agriculture, learners will discuss history of the topic, model the fermentation process, and extract DNA in a lab activity.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Domesticated edible insects are a sustainable protein source that has been gaining global attention. P. brevitarsis is one such species, and their larvae can also eat decaying organic waste and turn it into a plant-growth promoting mixture. But organic matter like this is high in lignocellulose, which is difficult to digest. In fact, these larvae lack the enzymes needed to break lignocellulose down on their own. So, researchers checked their microbiome for microbial genes able to fill in the gaps. The researchers established a comprehensive reference catalog of gut microbial and host genes. Between the two sets of genes, lignocellulose-degrading enzymes were abundant and highly diversified. P. brevitarsis larvae also selectively enriched their microbiome for lignocellulose-degrading microbes and had physiological adaptations that assisted in lignocellulose degradation..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This Book is an Open Education Resource (OER) and is Research Guide on Fermentation Based Food relating to Alternative Protein and Meat analogs or Meat alternatives, providing the details of Research Articles, Books, Conferences along with Abstract and Citation Database from the time period of 1997 to 2022.This study resource is a unique resource to gain deeper understanding of research and development relating to Fermentation Based Food relating to Alternative Protein and Meat alternatives. 

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Scientists have created a “super” sourdough that could help breadmakers and microbiome researchers alike answer long-standing questions, including how a sourdough’s microbial makeup might make it more stable than others. The team created their synthetic sourdough by pulling bacteria and yeast from 8 spontaneously formed sourdoughs from around the world. These microbes fulfilled two criteria: 1) they occurred in 4 of the 8 spontaneous sourdoughs, and 2) they harbored at least 20 key genes associated with metabolic pathways critical to maintaining sourdough quality, including the fermentation and breakdown of different sugars. Seven species (5 bacteria, 2 yeasts) met these criteria, forming a global sourdough labeled “SDG.” Scientists compared SDG with a synthetic sourdough (SMC-SD43) modeled after one of the original 8 spontaneous sourdoughs..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.