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Tang L, O'Dwyer J, Kimyon Ö, Manefield MJ. Microbial community composition of food waste before anaerobic digestion. Sci Rep 2023; 13:12703. [PMID: 37543702 PMCID: PMC10404229 DOI: 10.1038/s41598-023-39991-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 08/03/2023] [Indexed: 08/07/2023] Open
Abstract
Anaerobic digestion is widely used to process and recover value from food waste. Commercial food waste anaerobic digestion facilities seek improvements in process efficiency to enable higher throughput. There is limited information on the composition of microbial communities in food waste prior to digestion, limiting rational exploitation of the catalytic potential of microorganisms in pretreatment processes. To address this knowledge gap, bacterial and fungal communities in food waste samples from a commercial anaerobic digestion facility were characterised over 3 months. The abundance of 16S rRNA bacterial genes was approximately five orders of magnitude higher than the abundance of the fungal intergenic spacer (ITS) sequence, suggesting the numerical dominance of bacteria over fungi in food waste before anaerobic digestion. Evidence for the mass proliferation of bacteria in food waste during storage prior to anaerobic digestion is presented. The composition of the bacterial community shows variation over time, but lineages within the Lactobacillaceae family are consistently dominant. Nitrogen content and pH are correlated to community variation. These findings form a foundation for understanding the microbial ecology of food waste and provide opportunities to further improve the throughput of anaerobic digestion.
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Affiliation(s)
- Linjie Tang
- School of Civil and Environmental Engineering, UNSW Sydney, Sydney, NSW, 2052, Australia.
| | - Jack O'Dwyer
- School of Chemical Engineering, UNSW Sydney, Sydney, NSW, 2052, Australia
| | - Önder Kimyon
- School of Civil and Environmental Engineering, UNSW Sydney, Sydney, NSW, 2052, Australia
| | - Michael J Manefield
- School of Civil and Environmental Engineering, UNSW Sydney, Sydney, NSW, 2052, Australia
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Padmavathi T, Bhargavi R, Priyanka PR, Niranjan NR, Pavitra PV. Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. J Genet Eng Biotechnol 2018; 16:357-362. [PMID: 30733746 PMCID: PMC6353751 DOI: 10.1016/j.jgeb.2018.03.005] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 03/09/2018] [Accepted: 03/13/2018] [Indexed: 11/27/2022]
Abstract
Probiotics are the healthy living bacteria when administered in adequate amounts confers health benefits in the host. The main objective of present study was to screen the bacteria for potential probiotic characters and enzyme production. The probiotic characters like tolerance to low pH, bile salts, antibiotic sensitivity, hydrophobicity and auto-aggregation properties were evaluated. Among all isolates Lactobacillus fermentum and Lactobacillus sp G3_4_1TO2 showed maximum potential probiotic characters and produced amylase enzyme by observing the halo zone around the colonies with the diameter 0.9 mm and 1.23 mm. Lactobacillus sp G3_4_1TO2 produced maximum amylase when compared with Lb. fermentum. The protein yield was 55.4% with the specific activity of 88.9 U/mg and obtained 40.8% purification fold. The molecular weight of amylase enzyme determined by SDS PAGE was 95,000 Da. From the present study it was considered that Lactobacillus sp G3_4_1TO2 was a potential probiotic bacteria producing maximum amylase enzyme.
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Affiliation(s)
- Tallapragada Padmavathi
- Department of Microbiology, School of Sciences, Jain University, 18/3, 9th Main Road, 3rd Block, Jayanagar, Bangalore, Karnataka 560011, India
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Kanpiengjai A, Nguyen TH, Haltrich D, Khanongnuch C. Expression and comparative characterization of complete and C-terminally truncated forms of saccharifying α-amylase from Lactobacillus plantarum S21. Int J Biol Macromol 2017; 103:1294-1301. [PMID: 28587961 DOI: 10.1016/j.ijbiomac.2017.05.168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 05/16/2017] [Accepted: 05/30/2017] [Indexed: 10/19/2022]
Abstract
Lactobacillus plantarum S21 α-amylase possesses 475 amino acids at the C-terminal region identified as the starch-binding domain (SBD) and has been previously reported to play a role in raw starch degradation. To understand the specific roles of this SBD, cloning and expression of the complete (AmyL9) and C-terminally truncated (AmyL9ΔSBD) forms of α-amylase were conducted for enzyme purification and comparative characterization. AmyL9 and AmyL9ΔSBD were overproduced in Escherichia coli at approximately 10- and 20-times increased values of volumetric productivity when compared to α-amylase produced by the wild type, respectively. AmyL9ΔSBD was unable to hydrolyze raw starch and exhibited substrate specificity in a similar manner to that of AmyL9, but it was weakly active toward amylopectin and glycogen. The hydrolysis products obtained from the amylaceous substrates of both enzymes were the same. In addition, AmyL9ΔSBD showed comparatively higher Km values than AmyL9 when it reacted with starch and amylopectin, and lower values for other kinetic constants namely vmax, kcat, and kcat/Km. The results indicated that the C-terminal SBDs of L. plantarum S21 α-amylase contribute to not only substrate preference but also substrate affinity and the catalytic efficiency of the α-amylase without any changes in the degradation mechanisms of the enzyme.
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Affiliation(s)
- Apinun Kanpiengjai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, Vienna 1190, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences, Vienna 1190, Austria
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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Kanpiengjai A, Lumyong S, Nguyen TH, Haltrich D, Khanongnuch C. Characterization of a maltose-forming α-amylase from an amylolytic lactic acid bacterium Lactobacillus plantarum S21. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.06.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kanpiengjai A, Rieantrakoonchai W, Pratanaphon R, Pathom-aree W, Lumyong S, Khanongnuch C. High efficacy bioconversion of starch to lactic acid using an amylolytic lactic acid bacterium isolated from Thai indigenous fermented rice noodles. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0210-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Abstract
This article surveys methods for the enzymatic conversion of starch, involving hydrolases and nonhydrolyzing enzymes, as well as the role of microorganisms producing such enzymes. The sources of the most common enzymes are listed. These starch conversions are also presented in relation to their applications in the food, pharmaceutical, pulp, textile, and other branches of industry. Some sections are devoted to the fermentation of starch to ethanol and other products, and to the production of cyclodextrins, along with the properties of these products. Light is also shed on the enzymes involved in the digestion of starch in human and animal organisms. Enzymatic processes acting on starch are useful in structural studies of the substrates and in understanding the characteristics of digesting enzymes. One section presents the application of enzymes to these problems. The information that is included covers the period from the early 19th century up to 2009.
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alpha-Amylase: an ideal representative of thermostable enzymes. Appl Biochem Biotechnol 2009; 160:2401-14. [PMID: 19763902 DOI: 10.1007/s12010-009-8735-4] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2009] [Accepted: 07/28/2009] [Indexed: 10/20/2022]
Abstract
The conditions prevailing in the industrial applications in which enzymes are used are rather extreme, especially with respect to temperature and pH. Therefore, there is a continuing demand to improve the stability of enzymes and to meet the requirements set by specific applications. In this respect, thermostable enzymes have been proposed to be industrially relevant. In this review, alpha-amylase, a well-established representative of thermostable enzymes, providing an attractive model for the investigation of the structural basis of thermostability of proteins, has been discussed.
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Abstract
An overview presentation is made on the current global status of fungal beta3-amylases, their characteristics and applications in various industries. Among the few available report on beta-amylase producing fungal strains, many showed a preference for a cultivation temperature of 28 degrees C, acidic pH and soluble starch as an inducer of enzyme synthesis. In some fungal strains, alpha-amylase and alpha-glucosidases were found to be present as major contaminating enzymes. Although the existence of a few starch digesting and raw starch adsorbing fungal strains were reported, detailed study on molecular biology of corresponding fungal genes was not available.
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Affiliation(s)
- Rina Rani Ray
- Department of Zoology, Barasat Government College, Barasat, North 24 pgns., West Bengal, India
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Morlon-Guyot J, Mucciolo-Roux F, Rodriguez Sanoja R, Guyot JP. Characterization of the L. manihotivorans alpha-amylase gene. DNA SEQUENCE : THE JOURNAL OF DNA SEQUENCING AND MAPPING 2001; 12:27-37. [PMID: 11697143 DOI: 10.3109/10425170109042048] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Primers and probes were established from the sequences of the alpha-amylase genes (amyA) of L. amylovorus CIP 102989 and of L. plantarum A6 (Giraud and Cuny 1997). They were successfully used for the detection of the amyA gene in L. manihotivorans strain LMG 18010T and a 2842 bp region, containing the entire gene (2706 bp) with its putative promoter has been sequenced. More than 98% nucleotide sequence identities was found with L. amylovorus and L. plantarum amyA genes. The deduced amino acid sequence shares more than 96% amino acid sequence identities with L. amylovorus and L. plantarum alpha-amylases, and also 65% and 59% identities with the alpha-amylases of B. subtilis and S. bovis, respectively. The 3' terminal part of L. manihotivorans LMG 18010T amyA gene contained four repeated sequences (SRU). The amyA genes of the three lactobacilli species differed mainly in the number of SRU and in the size of the flanking regions of the SRU.
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Affiliation(s)
- J Morlon-Guyot
- Laboratoire de Biotechnologie Microbienne Tropicale (LBMT), Institut de Recherche pour le Développement (IRD, ex ORSTOM), 34032 Montpellier, France.
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Lee HS, Gilliland SE, Carter S. Amylolytic Cultures of Lactobacillus acidophilus : Potential Probiotics to Improve Dietary Starch Utilization. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb11343.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Purification and characterization of an extracellular alpha-amylase produced by Lactobacillus manihotivorans LMG 18010(T), an amylolytic lactic acid bacterium. Enzyme Microb Technol 2000; 27:406-413. [PMID: 10938420 DOI: 10.1016/s0141-0229(00)00230-1] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
This work presents the purification and characterization of an extracellular alpha-amylase (1,4-alpha-D-glucan glucanohydrolase, EC 3.2.1.1) produced by a new lactic acid bacterium: Lactobacillus manihotivorans able to produce L(+) lactic acid from starch. The molecular weight was found to be 135 kDa. The temperature and pH optimum were 55 degrees C and 5.5, respectively, and pI was 3.8. The alpha-amylase had good stability at pH range from 5 to 6 and the enzyme was sensitive to temperature, losing activity within 1 h of incubation at 55 degrees C. Higher thermal stability was observed when the enzyme was incubated in presence of soluble starch. K(m) value and activation energy were 3.44 mg/ml and 32.55 kJ/mol, respectively. Amylose was found to be a better substrate than soluble starch and amylopectin. Al(3+), Fe(3+), and Hg(2+) (10 mM) almost completely inhibited the alpha-amylase.
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Ferrer A, Hoebeke J, Bout D. Purification and characterization of two alpha-amylases from Toxoplasma gondii. Exp Parasitol 1999; 92:64-72. [PMID: 10329367 DOI: 10.1006/expr.1999.4404] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Two distinct alpha-amylases have been identified in Toxoplasma gondii. They were purified close to homogeneity from cytoplasmic and membrane fractions. The apparent molecular weight of the cytoplasmic amylase was 22,300 Da and that of the membrane enzyme was 39,600 Da by gel filtration, and 25,000 and 41,000 Da by SDS gel electrophoresis, respectively. The physicochemical and catalytic properties of both enzymes showed them to be very different. Cytoplasmic alpha-amylase had an acid isoelectric point and its optimum pH was pH 5.0; its activity was unaffected by NaCl, Ca2+, or EDTA. The membrane alpha-amylase had an isoelectric point of 7.7 and an optimum pH of 8.0. It was affected by Ca2+, inhibited by EDTA, and activated eight-fold by NaCl. Both amylases were inactivated by temperatures above 65 degrees C, but cytoplasmic amylase was more resistant to thermal denaturation.
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Affiliation(s)
- A Ferrer
- CJF-INSERM 93-09, Equipe associèe INRA d'Immunologie Parasitaire, UFR des Sciences Pharmaceutiques, 31 Avenue Monge, Tours, 37200, France
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Mark Hsieh C, Yang FC, Iannotti EL. The effect of soy protein hydrolyzates on fermentation by Lactobacillus amylovorus. Process Biochem 1999. [DOI: 10.1016/s0032-9592(98)00081-8] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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James JA, Robert N, Lee BH. Cloning and expression of a glucoamylase gene from Lactobacillus amylovorus ATCC 33621 in Escherichia coli. Biotechnol Lett 1996. [DOI: 10.1007/bf00129344] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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James JA, Lee BH. Cultural conditions for production of glucoamylase from Lactobacillus amylovorus ATCC 33621. THE JOURNAL OF APPLIED BACTERIOLOGY 1995; 79:499-505. [PMID: 8567489 DOI: 10.1111/j.1365-2672.1995.tb03169.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Lactobacillus amylovorus ATCC 33621 is an actively amylolytic bacterial strain which produces a cell-bound glucoamylase (EC 3.2.1.3). Conditions of growth and glucoamylase production were investigated using dextrose-free de Man-Rogosa-Sharpe (MRS) medium in a 1.5 l fermenter, with varying dextrin concentration (0.1-1.5% (w/v)), pH (4.5-6.5) and temperature (25-55 degrees C). Cell extracts were prepared by subjecting cells to treatment with a French Pressure cell in order to release intracellular proteins. Glucoamylase activity was then assayed. The effects of pH (4.0-9.0), temperature (15-85 degrees C) and substrate (dextrin and starch, 0-2% w/v) concentration on crude enzyme activity were investigated. Optimal growth was obtained in MRS medium containing 1% (w/v) dextrin, at pH 5.5 and 37 degrees C. Glucoamylase production was maximal at the late logarithmic phase of growth, during 16-18 h. Crude enzyme had a pH optimum of 6.0 and temperature optimum of 60 degrees C. With starch as the substrate, maximal activity was obtained at a concentration of 1.5% (w/v). The effects of ions and inhibitors on glucoamylase activity were also investigated. Enzyme activity was not significantly influenced by Ca2+ and EDTA at 1 mmol l-1 concentration; however Pb2+ and Co2+ were found to inhibit the activity at concentrations of 1 mmol l-1. The crude enzyme was found to be thermolabile when glucoamylase activity decreased after about 10 min exposure at 60 degrees C. This property can be exploited in the brewing of low calorie beers where only mild pasteurization treatments are used to inactivate enzymes. The elimination of residual enzyme effect would prevent further maltodextrin degradation and sweetening during long-term storage, thus helping to stabilize the flavour of beer.
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Affiliation(s)
- J A James
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne de Bellevue, PQ, Canada
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Biodegradation of starch-poly(β-hydroxybutyrate-co-valerate) composites in municipal activated sludge. ACTA ACUST UNITED AC 1995. [DOI: 10.1007/bf02068675] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Shih NJ, Labbé RG. Purification and characterization of an extracellular alpha-amylase from Clostridium perfringens type A. Appl Environ Microbiol 1995; 61:1776-9. [PMID: 7646015 PMCID: PMC167440 DOI: 10.1128/aem.61.5.1776-1779.1995] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
An alpha-amylase (EC 3.2.1.1) secreted by Clostridium perfringens NCTC 8679 type A was purified to homogeneity and characterized. It was isolated from concentrated cell-free culture medium by ion-exchange and gel permeation chromatography. The enzyme exhibited maximal activity at pH 6.5 and 30 degrees C without the presence of calcium. The pI of the enzyme was 4.75. The estimated molecular weight of the purified enzyme was 76 kDa. The purified enzyme was inactivated between 35 and 40 degrees C, which increased to between 45 and 50 degrees C in the presence of calcium (5 mM). The purified enzyme produced a mixture of oligosaccharides as major end products of starch hydrolysis, indicating alpha-amylase activity.
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Affiliation(s)
- N J Shih
- Department of Food Science, University of Massachusetts, Amherst 01003, USA
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Characterization of starch-hydrolyzing lactic acid bacteria isolated from a fermented fish and rice food, “burong isda”, and its amylolytic enzyme. ACTA ACUST UNITED AC 1995. [DOI: 10.1016/0922-338x(95)93206-y] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Fitzsimons A, O'Connell M. Comparative analysis of amylolytic lactobacilli andLactobacillus plantarumas potential silage inoculants. FEMS Microbiol Lett 1994. [DOI: 10.1111/j.1574-6968.1994.tb06692.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Some observations on cyclodextrin-mediated boosting of secreted amylolytic enzymes byLactobacillus amylovorus. Curr Microbiol 1993. [DOI: 10.1007/bf01692876] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Swanson CL, Shogren RL, Fanta GF, Imam SH. Starch-plastic materials?Preparation, physical properties, and biodegradability (a review of recent USDA research). ACTA ACUST UNITED AC 1993. [DOI: 10.1007/bf01418208] [Citation(s) in RCA: 132] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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