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枸杞天然菌株发酵特性及起泡枸杞酒发酵工艺研究进展
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作者 朱思梦 吴斌 +2 位作者 鲍国庆 白鸿洋 刁德财 《工业微生物》 CAS 2024年第4期28-30,共3页
文章旨在探讨如何利用枸杞微生物资源,开发具有特色的深加工产品。首先通过对能够改善枸杞酒香气特征的酿酒和非酿酒酵母进行分析,并将其应用于起泡枸杞酒的发酵,提出优化发酵工艺的方法。然后通过调整和优化发酵条件及酵母接种比例,建... 文章旨在探讨如何利用枸杞微生物资源,开发具有特色的深加工产品。首先通过对能够改善枸杞酒香气特征的酿酒和非酿酒酵母进行分析,并将其应用于起泡枸杞酒的发酵,提出优化发酵工艺的方法。然后通过调整和优化发酵条件及酵母接种比例,建立起泡枸杞酒混菌发酵工艺,生产出香气浓郁、口感丰富的起泡枸杞酒。这一研究有望丰富枸杞深加工产品类型,延伸产业链,提升产品附加值,具有显著的经济和社会效益。 展开更多
关键词 枸杞 天然菌株 发酵特性 起泡枸杞酒 发酵工艺
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Discovery of tryptamine derivatives from Bacillus sp.PKU-TA00001
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作者 Tongtong Geng Guiyang Wang +8 位作者 Xueyang Ma Zhongyi Zhang Tan Liu Yuanjie Ge Jing Jin Xiaoxu Sun Yingtao Zhang Donghui Yang Ming Ma 《Journal of Chinese Pharmaceutical Sciences》 CAS CSCD 2019年第8期527-536,共10页
Tryptamine-derived natural products have been discovered from different sources including animals, plants and bacteria,and they show various biological activities. However, they are not discovered widely compared with... Tryptamine-derived natural products have been discovered from different sources including animals, plants and bacteria,and they show various biological activities. However, they are not discovered widely compared with the large amounts of tryptamine derivatives generated by chemical synthesis. We here report the discovery of five tryptamine-derived natural products(1-5) and one known polyketide 6 from Bacillus sp. PKU-TA00001. Compounds 1 and 2 are new compounds featuring methyl-hexanamide moieties, compound 4 is first discovered as a natural product, and 3 and 4’s NMR data are first provided. All compounds showed MIC(minimum inhibitory concentration) values higher than 50 μM against several Gram-positive and negative strains, and showed no cytotoxicity at the concentration of 100 μM against the human cancer cell lines A549, HCT-8 and MCF-7. The discovery of 1-4 expands the structural diversity of tryptamine-derived natural products, and sets the stage for revealing their biosynthetic mechanisms and biological activities in the future. 展开更多
关键词 BACILLUS Strain prioritization Tryptamine-derived natural products
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