The release of highly toxic tellurite into the aquatic environment poses significant environmental risks. The acceleration mechanism and tellurium nanorods (TeNPs) characteristics with bioavailable ferric citrate (Fe(III)) were investigated in the tellurite (Te(IV)) bioreduction. Experiments showed that 5 mM Fe(III) increased the Te(IV) bioreduction rate from 0 to 12.40 mg/(L·h). Cyclic voltammetry, electrochemical impedance spectroscopy and Tafel were used to investigate electron transfer during Te(IV) bioreduction. NADH production (electron production) was significantly enhanced to 138% by Fe(III). Meanwhile Fe(III) stimulated the increase of cytochrome c, resulting in increased electron transport system activity. In addition, Fe(III) facilitated the secretion of extracellular polymeric substances (EPS) and reduced cell membrane permeability, thus reducing the toxicity of Te(IV) to cells. The increase of ATP provided energy for the metabolic process of Te(IV) bioreduction, playing an active role in cell activity. Based on the above analysis, the acceleration mechanism of Fe(III) on Te(IV) bioreduction was proposed from the aspects of electron generation, electron transfer and energy level. Zeta potential and FT-IR spectra indicated that the stability of TeNPs contributed to the covered EPS. This study provides further understanding the acceleration mechanism of Te(IV) bioreduction and promising strategy for improving the stability of TeNPs.Since the ban on the use of asbestos due to its carcinogenic properties, the removal of asbestos cement, representing the major asbestos-containing waste, has proven to be a challenge in most industrial countries. Asbestos-containing products are mainly disposed of in landfills and have remained untreated. Bioremediation involving bacteria previously reported the ability of Pseudomonas aeruginosa to release iron from flocking asbestos waste through a siderophore-driven mechanism. We examined the involvement of siderophore-producing Pseudomonas in the biodeterioration of asbestos cement. Iron and magnesium solubilization were evaluated by specific siderophore-producing mutants. The absence of one of the two siderophores affected iron extraction, whereas equivalent dissolution as that of the control was observed in the absence of siderophore. Both pyoverdine and pyochelin biosynthesis was repressed in the presence of asbestos cement, suggesting iron bioavailability from the waste. We compared the efficiency of various pyoverdines to scavenge iron from asbestos cement waste that revealed the efficiency of all pyoverdines. Pyoverdines were efficient in iron removal extracted continuously, with no evident extraction limit, in long-term weathering experiments with these pyoverdines. The optimization of pyoverdine-asbestos weathering may allow the development of a bioremediation process to avoid the disposal of such waste in landfills.The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality of low-fat (LF) bologna. LF bologna processed without binder (control) was compared to formulations supplemented with modified corn starch (MCS) or one of two pea starches air classified pea starch (ACPS) and wet extracted pea starch (WEPS). Although not as effective as corn starch, addition of pea starches reduced cook loss and improved water holding capacity of LF bologna sausage (P less then 0.05). Generally, pea starches contributed to higher chewiness and hardness in LF bologna (P less then 0.05). Selleckchem EVP4593 However, instrumental colour parameters as well as sensory attributes of LF bologna type sausages were only minimally impacted by the addition of starches. The current study revealed that pea starch addition to LF bologna could be beneficial for meat processors given that its effect on sensory attributes is only marginal when compared to other conventional binders.The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 °C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest WB values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.