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The development of civilization entails the need to find new technological solutions leading to products with new properties. Allies in these efforts are microorganisms that have developed skills to synthesize products with properties of interest to the industry, environmental remediation or water treatment. The evolution of the omics approaches brought new tools to explore the microbial diversity and microorganisms’ potential. These new methodological approaches are readily used in both industrial and environmental microbiology. This Special Issue collects research papers as well as review articles addressing recent advances on applied and environmental microbiology. The review articles critically discuss the importance of biopolymers, specifically xanthan gum, to improve soil properties and the importance that microorganisms of poorly explored environments, such as caves, may have in the production of new bioactive compounds. The microbiological aspects of wastewater treatment and occurrence of antibiotic resistance genes in wastewater and sludge are studied in two research papers. These works demonstrate the effect that treatment conditions may have in the modulation of the water bacterial communities and how treated wastewater may impact the receiving environment in terms of pollution with antibiotic resistance genes. Additionally, the influence that an invasive species (alligator weed) may have on wetlands organic matter accumulation and bacterial communities was studied, being demonstrated that the presence of the invasive weed affects the wetland microhabitat both in terms of organic matter content and bacterial communities structure.

Research & information: general --- Alternanthera philoxeroide --- bacterial composition --- organic matter --- wetland --- antibiotic resistance --- wastewater --- WWTP --- ARGs --- sulfonamides --- fluoroquinolones --- intermittent aeration --- TSS-rich meat-processing wastewater --- extracellular polymeric substances --- complete denitrification --- microbial structure --- karst --- methane --- carbon dioxide --- greenhouse gases --- methanotrophy --- cave bacteria --- bioactive compounds --- geotechnical engineering --- microbiology --- biopolymer --- bioclogging --- xanthan gum --- soil improvement --- Alternanthera philoxeroide --- bacterial composition --- organic matter --- wetland --- antibiotic resistance --- wastewater --- WWTP --- ARGs --- sulfonamides --- fluoroquinolones --- intermittent aeration --- TSS-rich meat-processing wastewater --- extracellular polymeric substances --- complete denitrification --- microbial structure --- karst --- methane --- carbon dioxide --- greenhouse gases --- methanotrophy --- cave bacteria --- bioactive compounds --- geotechnical engineering --- microbiology --- biopolymer --- bioclogging --- xanthan gum --- soil improvement

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The development of civilization entails the need to find new technological solutions leading to products with new properties. Allies in these efforts are microorganisms that have developed skills to synthesize products with properties of interest to the industry, environmental remediation or water treatment. The evolution of the omics approaches brought new tools to explore the microbial diversity and microorganisms’ potential. These new methodological approaches are readily used in both industrial and environmental microbiology. This Special Issue collects research papers as well as review articles addressing recent advances on applied and environmental microbiology. The review articles critically discuss the importance of biopolymers, specifically xanthan gum, to improve soil properties and the importance that microorganisms of poorly explored environments, such as caves, may have in the production of new bioactive compounds. The microbiological aspects of wastewater treatment and occurrence of antibiotic resistance genes in wastewater and sludge are studied in two research papers. These works demonstrate the effect that treatment conditions may have in the modulation of the water bacterial communities and how treated wastewater may impact the receiving environment in terms of pollution with antibiotic resistance genes. Additionally, the influence that an invasive species (alligator weed) may have on wetlands organic matter accumulation and bacterial communities was studied, being demonstrated that the presence of the invasive weed affects the wetland microhabitat both in terms of organic matter content and bacterial communities structure.

Alternanthera philoxeroide --- bacterial composition --- organic matter --- wetland --- antibiotic resistance --- wastewater --- WWTP --- ARGs --- sulfonamides --- fluoroquinolones --- intermittent aeration --- TSS-rich meat-processing wastewater --- extracellular polymeric substances --- complete denitrification --- microbial structure --- karst --- methane --- carbon dioxide --- greenhouse gases --- methanotrophy --- cave bacteria --- bioactive compounds --- geotechnical engineering --- microbiology --- biopolymer --- bioclogging --- xanthan gum --- soil improvement --- n/a

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody

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Creating antibacterial surfaces is the primary approach in preventing the occurrence and diffusion of clinical infections and foodborne diseases as well as in contrasting the propagation of pandemics in everyday life. Proper surface engineering can inhibit microorganism spread and biofilm formation, can contrast antimicrobial resistance (AMR), and can avoid cross-contamination from a contaminated surface to another and eventually to humans. For these reasons, antibacterial surfaces play a key role in many applications, ranging from biomedicine to food and beverage materials, textiles, and objects with frequent human contact. The incorporation of antimicrobial agents within a surface or their addition onto a surface are very effective strategies to achieve this aim and to properly modify many other surface properties at the same time. In this framework, this Special Issue collects research studying several materials and methods related to the antibacterial properties of surfaces for different applications and discussions about the environmental and human-safety aspects.

Technology: general issues --- nanocomposite --- mechanical properties --- cytotoxicity --- nanosilica --- antibiotics --- drug loading --- electrodeposition --- halloysite nanotubes --- zinc --- metal nanoparticles --- titanium implants --- cellulose --- silver --- nanoparticle --- antibacterial --- composite --- thin film --- xanthan gum --- zinc oxide --- quorum sensing --- biofilm --- virulence --- S. marcescens --- C. violaceum --- proteins --- titanium dioxide --- functionalization --- hybrid composites --- antimicrobial coatings --- aluminum-doped zinc oxide (AZO) --- RF sputtering (RFS) --- supersonic cluster beam deposition (SCBD) --- silver nanoparticles --- atomic force microscopy (AFM) --- health --- biomedical applications --- food packaging --- antibacterial coating --- antimicrobial peptide --- plasma polymer --- LL 37 --- Magainin --- Parasin --- bacterial attachment --- polylactide --- photodynamic --- supramolecular systems --- micelles --- drug delivery --- copolymers --- ring opening polymerization --- aPDT --- BODIPY --- antimicrobial --- polycaprolactone (PCL) --- nanofibers --- electrospinning --- sputtering --- antiviral --- biomedical --- bioremediation --- antifouling --- metal ions --- graphene --- antibiotic resistance --- foams --- biomaterials --- nanocomposite --- mechanical properties --- cytotoxicity --- nanosilica --- antibiotics --- drug loading --- electrodeposition --- halloysite nanotubes --- zinc --- metal nanoparticles --- titanium implants --- cellulose --- silver --- nanoparticle --- antibacterial --- composite --- thin film --- xanthan gum --- zinc oxide --- quorum sensing --- biofilm --- virulence --- S. marcescens --- C. violaceum --- proteins --- titanium dioxide --- functionalization --- hybrid composites --- antimicrobial coatings --- aluminum-doped zinc oxide (AZO) --- RF sputtering (RFS) --- supersonic cluster beam deposition (SCBD) --- silver nanoparticles --- atomic force microscopy (AFM) --- health --- biomedical applications --- food packaging --- antibacterial coating --- antimicrobial peptide --- plasma polymer --- LL 37 --- Magainin --- Parasin --- bacterial attachment --- polylactide --- photodynamic --- supramolecular systems --- micelles --- drug delivery --- copolymers --- ring opening polymerization --- aPDT --- BODIPY --- antimicrobial --- polycaprolactone (PCL) --- nanofibers --- electrospinning --- sputtering --- antiviral --- biomedical --- bioremediation --- antifouling --- metal ions --- graphene --- antibiotic resistance --- foams --- biomaterials