In this study, a thermophilic oil-degrading bacterial consortium KO8-2 growing within the temperature range of 45--65℃ （with 55℃ being the optimum temperature） was isolated from oil-contaminated soil of Karamay in...In this study, a thermophilic oil-degrading bacterial consortium KO8-2 growing within the temperature range of 45--65℃ （with 55℃ being the optimum temperature） was isolated from oil-contaminated soil of Karamay in Xinjiang, China. Denaturing gradient gel electrophoresis （DGGE） showed that there were nine strains included in KO8-2, which originated from the genera of Bacillus, Geobacillus and Clostridium. They all belonged to thermophilic bacteria, and had been previously proved as degraders of at least one petroleum fraction. The crude oil degraded by KO8-2 was analyzed by infrared spectrophotometry, hydrocarbon group type analysis and gas chromatography. The results indicated that the bacterial consortium KO8-2 was able to utilize 64.33% of saturates, 27.06% of aromatics, 13.24% of resins and the oil removal efficiency reached up to 58.73% at 55 ~C when the oil concentration was 10 g/L. Detailed analysis showed that KO8-2 was able to utilize the hydrocarbon components before C19, and the n-alkanes ranging from C20--C33 were signifi- cantly degraded. The ratios of nC17/Pr and nC18/Ph were 3.12 and 3.87, respectively, before degradation, whereas after degradation the ratios reduced to 0.21 and 0.38, respectively. Compared with the control sample, the oil removal efficiency in KO8-2 composting reactor reached 50.12% after a degradation duration of 60 days.展开更多
Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. ...Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.展开更多
We have previously shown that the diphtheria toxin variant CRM 197 （cross-reacting material 197） can be overexpressed in Escherichia coli at high levels, yielding insoluble aggregates, which were solubilized using u...We have previously shown that the diphtheria toxin variant CRM 197 （cross-reacting material 197） can be overexpressed in Escherichia coli at high levels, yielding insoluble aggregates, which were solubilized using urea. This study reports a comparison of three matrices suitable for the purification and refolding of recombinant CRM197 by metal-chelating affinity chromatography, Moreover, we show that refolded CRM197 features enzymatic activity.展开更多
The strains ofLactobacillus delbrueckii subsp, lactis widely used in food preservation due to ability produce high amount of hydrogen peroxide at refrigerator temperatures to inhibit food-borne pathogens and psychroph...The strains ofLactobacillus delbrueckii subsp, lactis widely used in food preservation due to ability produce high amount of hydrogen peroxide at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy ofL. delbrueckii MH 10 mutations causing resistance to streptomycin （str） were used. Among UV-mutagenized population of L. delbruecla＇i three str mutants producing high amounts of H2O2 were selected. Sir mutants produced significant amounts of hydrogen peroxide 50-60 μg/ml in sodium phosphate buffer （0.2 M, pH 6.5） and in beef broth （BB） at 5 ℃ for 5 days submerged cultivation without of growth. Evaluation mutants antibacterialactivity at refrigeration temperatures against food-borne pathogen Escherichia coli O157：H7 revealed elimination of pathogen total number up to practically undetectable amount for 3 days. In case of solid-state cultivation on agar-based medium, disks soaked by mutant cells suspensions formed larger inhibitory zones on E. coli O157：H7 lawn for one-day cold exposition. The size of inhibition zone depends on concentration of LAB cells. Str mutants L. delbrueckii reduced initial amount 2 - 105 of E. coil O 157：H7 in ground beef up to 3 log for 3 days of solid-state cocultivation when the wild strain reduced only 2 log. The application ofL. delbrueckii mutants did not cause any changes in sensory characteristics of ground beef, moreover promotes expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.展开更多
基金the support provided by the Research&Technology Development Project of China National Petroleum Corporation(No.2008D-4704-2)
文摘In this study, a thermophilic oil-degrading bacterial consortium KO8-2 growing within the temperature range of 45--65℃ （with 55℃ being the optimum temperature） was isolated from oil-contaminated soil of Karamay in Xinjiang, China. Denaturing gradient gel electrophoresis （DGGE） showed that there were nine strains included in KO8-2, which originated from the genera of Bacillus, Geobacillus and Clostridium. They all belonged to thermophilic bacteria, and had been previously proved as degraders of at least one petroleum fraction. The crude oil degraded by KO8-2 was analyzed by infrared spectrophotometry, hydrocarbon group type analysis and gas chromatography. The results indicated that the bacterial consortium KO8-2 was able to utilize 64.33% of saturates, 27.06% of aromatics, 13.24% of resins and the oil removal efficiency reached up to 58.73% at 55 ~C when the oil concentration was 10 g/L. Detailed analysis showed that KO8-2 was able to utilize the hydrocarbon components before C19, and the n-alkanes ranging from C20--C33 were signifi- cantly degraded. The ratios of nC17/Pr and nC18/Ph were 3.12 and 3.87, respectively, before degradation, whereas after degradation the ratios reduced to 0.21 and 0.38, respectively. Compared with the control sample, the oil removal efficiency in KO8-2 composting reactor reached 50.12% after a degradation duration of 60 days.
文摘Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria （LAB） and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast （Saccharomyces cerevisiae） using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage.
文摘We have previously shown that the diphtheria toxin variant CRM 197 （cross-reacting material 197） can be overexpressed in Escherichia coli at high levels, yielding insoluble aggregates, which were solubilized using urea. This study reports a comparison of three matrices suitable for the purification and refolding of recombinant CRM197 by metal-chelating affinity chromatography, Moreover, we show that refolded CRM197 features enzymatic activity.
文摘The strains ofLactobacillus delbrueckii subsp, lactis widely used in food preservation due to ability produce high amount of hydrogen peroxide at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy ofL. delbrueckii MH 10 mutations causing resistance to streptomycin （str） were used. Among UV-mutagenized population of L. delbruecla＇i three str mutants producing high amounts of H2O2 were selected. Sir mutants produced significant amounts of hydrogen peroxide 50-60 μg/ml in sodium phosphate buffer （0.2 M, pH 6.5） and in beef broth （BB） at 5 ℃ for 5 days submerged cultivation without of growth. Evaluation mutants antibacterialactivity at refrigeration temperatures against food-borne pathogen Escherichia coli O157：H7 revealed elimination of pathogen total number up to practically undetectable amount for 3 days. In case of solid-state cultivation on agar-based medium, disks soaked by mutant cells suspensions formed larger inhibitory zones on E. coli O157：H7 lawn for one-day cold exposition. The size of inhibition zone depends on concentration of LAB cells. Str mutants L. delbrueckii reduced initial amount 2 - 105 of E. coil O 157：H7 in ground beef up to 3 log for 3 days of solid-state cocultivation when the wild strain reduced only 2 log. The application ofL. delbrueckii mutants did not cause any changes in sensory characteristics of ground beef, moreover promotes expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.
