为了探究五粮液酿造环境空气微生物菌群的多样性,利用Illumina Mi Seq高通量深度测序平台分析五粮液冷、热季酿酒车间内、外环境空气中原核微生物V3-V4区序列和真核微生物ITS1区序列,并同时分析了原核和真核微生物菌群的丰度、多样性。...为了探究五粮液酿造环境空气微生物菌群的多样性,利用Illumina Mi Seq高通量深度测序平台分析五粮液冷、热季酿酒车间内、外环境空气中原核微生物V3-V4区序列和真核微生物ITS1区序列,并同时分析了原核和真核微生物菌群的丰度、多样性。结果表明,从五粮液冷、热季酿酒车间内外环境空气中共检出27个门、72个纲、183个目、358个科、907个属的原核微生物,共有优势原核微生物属包括:Methylobacterium-Methylorubrum(10.79%~18.75%)、Pantoea(9.03%~14.06%)、Pseudomonas(4.40%~15.88%)、Weissella(2.84%~16.90%)、Sphingomonas(3.63%~5.85%)、Lactobacillus(0.51%~7.18%)、Thermoactinomyces(0.83%~8.05%)、Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium、Saccharopolyspora、Staphylococcus、Curtobacterium、Deinococcus、Exiguobacterium、Aureimonas、Xanthomonas、Bacillus、Quadrisphaera等;从五粮液冷、热季酿酒车间内外环境空气检出7个门、32个纲、87个目、243个科、562个属的真核微生物,共有优势真核微生物属包括:Aspergillus(65.15%~84.67%)、Cladosporium(2.88%~10.36%)、Epicoccum、Naganishia、Gibberella、Lodderomyces、Catenulostroma等;原核和真核微生物属水平上的样品之间主要以酿造周期(冷季、热季)而聚类/相似,并且同一周期内的样本(外环境、内环境)之间的距离比较近而聚类度/相似度高;五粮液酿造环境空气中的微生物具有良好的共性,强化了五粮液稳定的酿造微生态。研究结果揭示了五粮液酿造环境空气微生物菌群结构,丰富了五粮液微生物资源大数据,为相关研究奠定了基础,也为酿造微生态监测提供了参考和指导。展开更多
A Fe-Ni soft magnetic film was prepared in sulphate solution by electroplating.The influences of the molar ratio of n[Fe^(2+)]/n[Ni^(2+)],current density,bath temperature,pH and L-ascorbic acid concentration on magnet...A Fe-Ni soft magnetic film was prepared in sulphate solution by electroplating.The influences of the molar ratio of n[Fe^(2+)]/n[Ni^(2+)],current density,bath temperature,pH and L-ascorbic acid concentration on magnetic properties of Fe-Ni alloy film were investigated.The results show that the saturated flux density(BS)of the film increases initially and decreases after it reaches the specific value with the increase of n[Fe^(2+)]/n[Ni^(2+)]molar ratio,current density,bath temperature and pH.However,the relationship between L-ascorbic acid concentration and BS keeps linear.It is observed that the coercive force(H_(c))is enhanced with the increase of n[Fe^(2+)]/n[Ni^(2+)]molar ratio,current density and pH.By comparison,when the bath temperature increases,Hc always decreases.With the increase of L-ascorbic acid concentration,the coercive force increases initially and then decreases.展开更多
文摘为了探究五粮液酿造环境空气微生物菌群的多样性,利用Illumina Mi Seq高通量深度测序平台分析五粮液冷、热季酿酒车间内、外环境空气中原核微生物V3-V4区序列和真核微生物ITS1区序列,并同时分析了原核和真核微生物菌群的丰度、多样性。结果表明,从五粮液冷、热季酿酒车间内外环境空气中共检出27个门、72个纲、183个目、358个科、907个属的原核微生物,共有优势原核微生物属包括:Methylobacterium-Methylorubrum(10.79%~18.75%)、Pantoea(9.03%~14.06%)、Pseudomonas(4.40%~15.88%)、Weissella(2.84%~16.90%)、Sphingomonas(3.63%~5.85%)、Lactobacillus(0.51%~7.18%)、Thermoactinomyces(0.83%~8.05%)、Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium、Saccharopolyspora、Staphylococcus、Curtobacterium、Deinococcus、Exiguobacterium、Aureimonas、Xanthomonas、Bacillus、Quadrisphaera等;从五粮液冷、热季酿酒车间内外环境空气检出7个门、32个纲、87个目、243个科、562个属的真核微生物,共有优势真核微生物属包括:Aspergillus(65.15%~84.67%)、Cladosporium(2.88%~10.36%)、Epicoccum、Naganishia、Gibberella、Lodderomyces、Catenulostroma等;原核和真核微生物属水平上的样品之间主要以酿造周期(冷季、热季)而聚类/相似,并且同一周期内的样本(外环境、内环境)之间的距离比较近而聚类度/相似度高;五粮液酿造环境空气中的微生物具有良好的共性,强化了五粮液稳定的酿造微生态。研究结果揭示了五粮液酿造环境空气微生物菌群结构,丰富了五粮液微生物资源大数据,为相关研究奠定了基础,也为酿造微生态监测提供了参考和指导。
基金This work was financially supported by the National High-Tech Research and Development Program(No.2003AA302510)the Beijing Municipal Science and Technology Program(No.D0405003040121).
文摘A Fe-Ni soft magnetic film was prepared in sulphate solution by electroplating.The influences of the molar ratio of n[Fe^(2+)]/n[Ni^(2+)],current density,bath temperature,pH and L-ascorbic acid concentration on magnetic properties of Fe-Ni alloy film were investigated.The results show that the saturated flux density(BS)of the film increases initially and decreases after it reaches the specific value with the increase of n[Fe^(2+)]/n[Ni^(2+)]molar ratio,current density,bath temperature and pH.However,the relationship between L-ascorbic acid concentration and BS keeps linear.It is observed that the coercive force(H_(c))is enhanced with the increase of n[Fe^(2+)]/n[Ni^(2+)]molar ratio,current density and pH.By comparison,when the bath temperature increases,Hc always decreases.With the increase of L-ascorbic acid concentration,the coercive force increases initially and then decreases.
