以解淀粉芽孢杆菌(Bacillus amyloliquefaciens strain)JC-1为出发菌株,采用常压室温等离子体诱变系统(Atmospheric and room temperature plasma,ARTP)进行诱变,根据刚果红透明圈大小以及96孔板高通量筛选法筛选出产纤维素酶活力高的...以解淀粉芽孢杆菌(Bacillus amyloliquefaciens strain)JC-1为出发菌株,采用常压室温等离子体诱变系统(Atmospheric and room temperature plasma,ARTP)进行诱变,根据刚果红透明圈大小以及96孔板高通量筛选法筛选出产纤维素酶活力高的突变菌株。选育出一株遗传稳定性良好的突变菌株,命名为T-16菌株。结果表明:该菌株产纤维素酶活力达到1.759 U/m L,比出发菌株提高了41.8%。对突变菌株T-16进行发酵特性研究,发现突变菌株T-16比出发菌株产酶时间提前了8 h。展开更多
The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrh...The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.展开更多
文摘以解淀粉芽孢杆菌(Bacillus amyloliquefaciens strain)JC-1为出发菌株,采用常压室温等离子体诱变系统(Atmospheric and room temperature plasma,ARTP)进行诱变,根据刚果红透明圈大小以及96孔板高通量筛选法筛选出产纤维素酶活力高的突变菌株。选育出一株遗传稳定性良好的突变菌株,命名为T-16菌株。结果表明:该菌株产纤维素酶活力达到1.759 U/m L,比出发菌株提高了41.8%。对突变菌株T-16进行发酵特性研究,发现突变菌株T-16比出发菌株产酶时间提前了8 h。
文摘The objective of this study was to test the essential oil-emitted flavor （volatile） of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus （MRSA）, enterohemorrhagic E. coli O157：H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor （volatile） or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender （citronellal） oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil （or oil-emitted flavor） will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.
