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Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

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25 records · Page 2
All sourcesNASA NTRSDOE OSTI
DOE OSTI2025

Bacteria isolated from the grape phyllosphere capable of degrading guaiacol, a main volatile phenol associated with smoke taint in wine

Recent wildfires near vineyards in the Pacific United States have caused devastating financial losses due to smoke taint in wine. When wine grapes (Vitis vinifera) are exposed to wildfire smoke, their berries absorb volatile phenols derived from the lignin of burning plant material. Volatile phenols are released during the winemaking process giving the finished wine an unpleasant, smokey, and ashy taste known as smoke taint. Bacteria are capable of undergoing a wide variety of metabolic processes and therefore present great potential for bioremediation applications in many industries. In this study, we identify two strains of the same species that colonize the grape phyllosphere and are able to degrade guaiacol, a main volatile phenol responsible for smoke taint in wine. We identify the suite of genes that enable guaiacol degradation in Gordonia alkanivorans via RNAseq of cells growing on guaiacol as a sole carbon source. Additionally, we knockout guaA, a cytochrome P450 gene involved in the conversion of guaiacol to catechol; ΔguaA cells cannot catabolize guaiacol in vitro, providing evidence that GuaA is necessary for this process. Furthermore, we analyze the microbiome of berries and leaves exposed to smoke in the vineyard to investigate the impact of smoke on the grape microbial community. We found smoke has a significant but small effect on the microbial community, leading to an enrichment of several genera belonging to the Bacilli class. Collectively, this research shows that studying microbes and their enzymes has the potential to identify novel tools for alleviating smoke taint.

Castro, Claudia [United States Department of Agric↗
DOE OSTI2022

Holiday Cooking: Make something from this historic Los Alamos cookbook and tell us about it!

Third Lab Director Harold Agnew’s barbecue sauce. Applesauce meatballs from the wife of Nobel laureate Frederick Reines. Two different recipes for chopped liver. And dozens more for soups, salads, meats, breads, desserts, drinks – plus a big taste of the past. What’s Cooking was published in Los Alamos in 1955 and recently discovered in a used bookstore in Santa Fe by Lab physicist Roseanne Cheng. “It was buried and on a forgotten shelf,” Cheng said. “I started flipping through it and I couldn’t believe all the (recognizable) names inside.” The wives of Lab staff, including prominent scientists, and Los Alamos community members had submitted recipes to the Los Alamos Chapter of Hadassah, which compiled them and printed the book.

99 GENERAL AND MISCELLANEOUS↗
DOE OSTI2023

Theory Challenges in Neutrino Physics

"In this talk I will present my personal tasting menu of the Theory Challenges for Neutrino Physics.”

72 PHYSICS OF ELEMENTARY PARTICLES AND FIELDS↗
DOE OSTI2022

Enabling Technology - Reducing Greenhouse Gas Emissions and Energy Demands in the Meat Production Industry via Scaling Advanced 3D Culture Bioreactors

The project “Enabling Technology - Reducing Greenhouse Gas Emissions and Energy Demands in the Meat Production Industry via Scaling Advanced 3D Culture Bioreactors” focuses on developing transformational and disruptive food technologies, specifically in the area of alternative protein and meat production techniques. The impetus for developing alternative protein technologies include reducing intensive greenhouse gas emissions and energy/land/water usages associated with conventional meat production (animal agriculture). Additional rationales include providing alternatives to livestock rearing as a means of reducing antimicrobial resistance (most antibiotic and antimicrobial use occurs in food-producing animals), as well as the transmission of zoonotic diseases. The goal of this ARPA-E project was to research and develop novel and effective technologies to produce cell-cultured meat (also named in vitro meat, cultivated meat). Cell-cultured meat is an alternative protein or meat technology that involves directly growing muscle and fat tissues (which comprise meat) without using the full animal. This offers benefits in terms of animal welfare (elimination of animal slaughter), while also being projected to be more resource efficient in terms of metrics such as land use and greenhouse gas emissions, especially when compared to beef and lamb. Cell cultured meat additionally offers greater control over the cultivated cells, enabling more precise control over nutrition and taste. For example, cultured cells could be tuned to produce antioxidants such as carotenoids to improve human health. However, to date there are no scalable methods of producing cell-cultured meat cheaply at a large scale.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2023

Relationship between Telework Experience and Presenteeism during COVID-19 Pandemic, United States, March–November 2020

Persons with COVID-19–like illnesses are advised to stay home to reduce the spread of SARS-CoV-2. We assessed relationships between telework experience and COVID-19 illness with work attendance when ill. Adults experiencing fever, cough, or loss of taste or smell who sought healthcare or COVID-19 testing in the United States during March–November 2020 were enrolled. Adults with telework experience before illness were more likely to work at all (onsite or remotely) during illness (87.8%) than those with no telework experience (49.9%) (adjusted odds ratio 5.48, 95% CI 3.40–8.83). COVID-19 case-patients were less likely to work onsite (22.1%) than were persons with other acute respiratory illnesses (37.3%) (adjusted odds ratio 0.36, 95% CI 0.24–0.53). Among COVID-19 case-patients with telework experience, only 6.5% worked onsite during illness. Telework experience before illness gave mildly ill workers the option to work and improved compliance with public health recommendations to stay home during illness.

60 APPLIED LIFE SCIENCES↗
DOE OSTI2022

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics

Baobaoqu (BBQ) is a traditional fermenting power, which is widely applied in Nong-flavor Baijiu brewing. There are two different types of BBQ (premium BBQ and normal BBQ) used in industrial manufacture, but the reasons for the significant differences between two kinds of BBQ have not been clearly illuminated. In this study, the combination of metagenomics and metabolomics was performed to compare the differences in the composition of microbial communities and the components of flavors between premium BBQ and normal BBQ. The results showed that the glycosidase-producing microorganisms are the biomarkers of premium BBQ, contributing a better ability of carbon source utilization than normal BBQ. In addition, several important flavors (ethyl hexanoate, phenylethanol, ethyl acetate) were rich in normal BBQ, which have a significant positive correlation with the biomarkers ( Lactobacillus and Pichia kudriavzevii ) of normal BBQ. It suggests that the microbial community has an advantage in utilizing raw materials in premium BBQ, while the community was inclined to form flavors in normal BBQ. The differences between two types of BBQ at the microbial and flavor level have theoretical and practical guiding significance in the application of premium and normal BBQ and in the further improvements of taste and quality of Baijiu.

Zhang, Qingmei↗
DOE OSTI2023

Two-link Staggered Quark Smearing in QUDA

Gauge covariant smearing based on the 3D lattice Laplacian can be used to create extended operators that have better overlap with hadronic ground states. For staggered quarks, we make use of two-link parallel transport to preserve taste properties. We have implemented the procedure in QUDA. We present the performance of this code on the NVIDIA A100 GPUs in Indiana University's Big Red 200 supercomputer and on the AMD MI250X GPUs in Oak Ridge Leadership Computer Facility's (OLCF's) Crusher and discuss its scalability. We also study the performance improvement from using NVSHMEM on OLCF's Summit. Reusing precomputed two-link products for all sources and sinks, it reduces the total smearing time for a baryon correlator measurement by a factor of 100-120 as compared with the original MILC code and reduces the overall time by 60-70%.

Gottlieb, Steven↗