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新型抗发红不锈钢焊条的研制 被引量:1
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作者 李晓梅 《机械工程师》 北大核心 1994年第1期3-4,共2页
本方主要阐述了在国产A132不锈钢焊条原有药皮配方的基础上.引入稀土氧化物等新组分.通过各项性能测试得到了较满意的新配方.从而解决了国产焊条的发红问题。
关键词 不锈钢 焊条 抗发红性 研制
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Antimicrobial Activity in Kombucha Fermentation Broth 被引量:1
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作者 ZHANG Hu-cheng FAN Hai-tao +4 位作者 YANG Guo-wei WANG Xiao-jie LI Xiao-rui WANG Ya-ping WANG Meng-jun 《Chinese Food Science》 2012年第1期31-33,36,共4页
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration... [Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins. 展开更多
关键词 KOMBUCHA Fermentation broth Antimicrobial activity Antimicrobial peptides or proteins Inhibition zone China
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