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Construction of recombinant industrial Saccharomyces cerevisiae strain with bglS gene insertion into PEP4 locus by homologous recombination 被引量:6
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作者 Qiang ZHANG Qi-he CHEN Ming-liang FU Jin-ling WANG Hong-bo ZHANG Guo-qing HE 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2008年第7期527-535,共9页
The bglS gene encoding endo-1,3-1,4-β-glucanase from Bacillus subtil& was cloned and sequenced in this study. The bglS expression cassette, including PGK1 promoter, bglS gene fused to the signal sequence of the yeas... The bglS gene encoding endo-1,3-1,4-β-glucanase from Bacillus subtil& was cloned and sequenced in this study. The bglS expression cassette, including PGK1 promoter, bglS gene fused to the signal sequence of the yeast mating pheromone a-factor (MFals), and ADH1 terminator with G418-resistance as the selected marker, was constructed. Then one of the PEP4 allele of Saccharomyces cerevisiae WZ65 strain was replaced by bglS expression cassette using chromosomal integration of polymerase chain reaction (PCR)-mediated homologous recombination, and the bglS gene was expressed simultaneously. The recombinant strain S. cerevisiae (SC-βG) was preliminarily screened by the clearing hydrolysis zone formed after the barley β-glucan was hydrolyzed in the plate and no proteinase A (PrA) activity was measured in fermenting liquor. The results of PCR analysis of genome DNA showed that one of the PEP4 allele had been replaced and bglS gene had been inserted into the locus of PEP4 gene in recombinant strains. Different endo-1,3-1,4-β-glucanase assay methods showed that the recombinant strain SC-βG had high endo-1,3-1,4-β-glucanase expression level with the maximum of 69.3 U/(h·ml) after 60 h of incubation. Meanwhile, the Congo Red method was suitable for the determination of endo-1,3-1,4-β-glucanase activity during the actual brewing process. The current research implies that the constructed yeast strain could be utilized to improve the industrial brewing property of beer. 展开更多
关键词 Endo-1 3-1 4-β-glucanase (bglS) Gene replacement Homologous recombination bacillus subtilis PEP4 gene Saccharomyces cerevisiae
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微生物转化对山楂提取物挥发性香气成分的影响 被引量:4
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作者 陈义坤 罗诚浩 +3 位作者 魏敏 李冉 岳海波 郭国宁 《食品研究与开发》 CAS 北大核心 2017年第7期149-153,共5页
为了研究食甲醇芽孢杆菌(Bacillus methylotrophicus)J4-1生物转化对山楂提取物挥发性成分的影响,采用同时蒸馏萃取、GC/MS对比分析经回流提取后由J4-1转化的山楂提取物和对照的挥发性成分。结果表明:1微生物转化山楂提取物鉴定出58种... 为了研究食甲醇芽孢杆菌(Bacillus methylotrophicus)J4-1生物转化对山楂提取物挥发性成分的影响,采用同时蒸馏萃取、GC/MS对比分析经回流提取后由J4-1转化的山楂提取物和对照的挥发性成分。结果表明:1微生物转化山楂提取物鉴定出58种挥发性成分,新增35种,包括己酸、乙酸己酯、丁酸己酯、松油醇、二氢猕猴桃内酯、光黄素等,占总相对百分含量21%以上;对照样品鉴定出34种挥发性成分;2相对百分含量显著增加的有己醛、糠醛、葵醛、棕榈酸乙酯、柠檬酸三丁酯等15种,刺激性成分如邻苯二甲酸异丁酯、邻苯二甲酸单(2-乙基己基)酯显著降低,14种挥发性成分消失。经微生物转化的山楂提取物挥发性成分改变大,具有酸甜、奶香丰富香气,刺激性成分减少,香气质提高。 展开更多
关键词 食甲醇芽孢杆菌(j4-1) 微生物转化山楂提取物 GC/MS 挥发性香气成分
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生物转化对当归提取物挥发性成分的影响 被引量:3
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作者 罗诚浩 陈义坤 +3 位作者 魏敏 宋旭艳 刘冰 黄龙 《食品工业》 CAS 北大核心 2017年第2期307-310,共4页
为了研究食甲醇芽孢杆菌(J 4-1)生物转化当归提取物对其挥发性成分的影响,采用同时蒸馏萃取和GC/MS对比分析当归对照和生物转化当归提取物的挥发性成分变化。结果表明:生物转化当归提取物的挥发性香气物质有了很大改变:新生成丁酸、浓... 为了研究食甲醇芽孢杆菌(J 4-1)生物转化当归提取物对其挥发性成分的影响,采用同时蒸馏萃取和GC/MS对比分析当归对照和生物转化当归提取物的挥发性成分变化。结果表明:生物转化当归提取物的挥发性香气物质有了很大改变:新生成丁酸、浓馥香兰素、香兰素、高香草醇等28种挥发性物质;糠醛、2,4-二甲基呋喃、辛醇、棕榈酸等挥发性成分相对含量有不同程度的提高;一些刺激性成分含量明显降低或消失。经生物转化的当归提取物,香气更丰富柔和,刺激性成分或含量减少,香气质提高。 展开更多
关键词 食甲醇芽孢杆菌(j 4-1) 生物转化 当归提取物 GC/MS
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利用小分子氧化剂探究光动力作用的分子基础
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作者 李婷婷 崔宗杰 《生物物理学报》 CAS CSCD 北大核心 2009年第S1期142-142,共1页
光动力疗法(photodynamic therapy,PDT)由于其双向选择性成为多种恶性或非恶性病变的局部治疗方法。在以前的研究中我们发现四磺酸铝络酞菁(SALPC)
关键词 光动力作用 单线态氧 AR4-2j细胞 Ch-t DTT 钙振荡 CCK1受体 P物质受体 甲硫氨酸 半胱氨酸
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