从优质酒曲中分离筛选出产果胶酶菌株89株,通过测定酶活力,筛选出果胶酯酶酶活较低的菌株。将优选菌株进行白酒发酵试验,通过气相色谱分析,确定产甲醇量低的1株细菌。对其进行形态学观察,生理生化指标和16S r DNA鉴定,确定该菌株为解淀...从优质酒曲中分离筛选出产果胶酶菌株89株,通过测定酶活力,筛选出果胶酯酶酶活较低的菌株。将优选菌株进行白酒发酵试验,通过气相色谱分析,确定产甲醇量低的1株细菌。对其进行形态学观察,生理生化指标和16S r DNA鉴定,确定该菌株为解淀粉芽孢杆菌,将其命名为ZS04。以不同接种量添加菌株ZS04,做白酒液态发酵试验。通过菌株菌群优势抑制酒曲中其它果胶降解菌的生长,从而降低发酵液中甲醇含量。当接种量为3%时甲醇含量最低为0.313 mg/100 mL,比对照组降低66.03%。当接种量为0.5%时甲醇含量为0.705 mg/100 m L,比对照组低20.96%,乙醇含量比对照组高5.77%。展开更多
The extract of crofton weed(Eupatorium adenophorum) inhibits seed germination and weed growth;however,the physiological mechanisms underlying the effect of crofton weed extract on the modulation of seedling growth and...The extract of crofton weed(Eupatorium adenophorum) inhibits seed germination and weed growth;however,the physiological mechanisms underlying the effect of crofton weed extract on the modulation of seedling growth and root system development remain largely unclear.In this study,we investigated the effects of the leaf extract of crofton weed(LECW) on primary root(PR) growth in maize seedlings.Treatment with LECW markedly inhibited seed germination and seedling growth in a dose-dependent manner.Physiological analysis indicated that the LECW induced reactive oxygen species(ROS) accumulation in root tips,thereby leading to cell swelling and deformation both in the root cap and elongation zone of root tips,finally leading to cell death in root border cells(RBCs) and PR growth inhibition.The LECW also inhibited pectin methyl esterase(PME) activity,thereby decreasing the RBC number.Taken together,our results indicated that the LECW inhibited PR growth by inducing ROS accumulation and subsequent cell death in RBCs.The present study provides a better understanding of how the LECW modifies root system development and provides insight for evaluating the toxicity of crofton weed extracts in plants.展开更多
This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to bette...This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to better understand their postharvest handling. It was carried out physical analysis such as firmness and chemical analysis such as total chlorophyll, total carotenoids, soluble solids, pectins and titrable acidity and biochemical analysis such as pectin methyl esterase, polygalacturonase, cellulase, and peroxidase and polyphenoloxidase activities in crude extract. Fruits were harvested at different stages of ripening. Experimental design was completely randomized and was carried out analysis of variance and Tukey tests, Total chlorophyll was decreasing in later stages of ripening, total soluble solid contents increased as the fruits ripen, while the acidity expressed percentage of citric acid decreased during fruits ripening. The loss of firmness and soluble solids content increased as the fruit get ripped stage, while the content of pectin decreased. Activity was observed for pectin methyl esterase and polygalacturonase enzymes during all stages of maturation, presenting the highest activity for both enzymes in the mature state. No cellulase activity detected at any stage during the ripening of these fruits. Activity of the enzyme polyphenoloxidase and peroxidase, associated with pulp browning was higher in the last stages of ripening of these fruits. Physical, chemical and biochemical patterns during ripening were different according to fruit species suggesting differential postharvest handling requirements.展开更多
文摘从优质酒曲中分离筛选出产果胶酶菌株89株,通过测定酶活力,筛选出果胶酯酶酶活较低的菌株。将优选菌株进行白酒发酵试验,通过气相色谱分析,确定产甲醇量低的1株细菌。对其进行形态学观察,生理生化指标和16S r DNA鉴定,确定该菌株为解淀粉芽孢杆菌,将其命名为ZS04。以不同接种量添加菌株ZS04,做白酒液态发酵试验。通过菌株菌群优势抑制酒曲中其它果胶降解菌的生长,从而降低发酵液中甲醇含量。当接种量为3%时甲醇含量最低为0.313 mg/100 mL,比对照组降低66.03%。当接种量为0.5%时甲醇含量为0.705 mg/100 m L,比对照组低20.96%,乙醇含量比对照组高5.77%。
基金the Key Project of Science and Technology of Shanxi Province(20150311016-5)the Science and Technology innovation Foundation of Shanxi Agricultural University(2017ZZ09)。
文摘The extract of crofton weed(Eupatorium adenophorum) inhibits seed germination and weed growth;however,the physiological mechanisms underlying the effect of crofton weed extract on the modulation of seedling growth and root system development remain largely unclear.In this study,we investigated the effects of the leaf extract of crofton weed(LECW) on primary root(PR) growth in maize seedlings.Treatment with LECW markedly inhibited seed germination and seedling growth in a dose-dependent manner.Physiological analysis indicated that the LECW induced reactive oxygen species(ROS) accumulation in root tips,thereby leading to cell swelling and deformation both in the root cap and elongation zone of root tips,finally leading to cell death in root border cells(RBCs) and PR growth inhibition.The LECW also inhibited pectin methyl esterase(PME) activity,thereby decreasing the RBC number.Taken together,our results indicated that the LECW inhibited PR growth by inducing ROS accumulation and subsequent cell death in RBCs.The present study provides a better understanding of how the LECW modifies root system development and provides insight for evaluating the toxicity of crofton weed extracts in plants.
文摘This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to better understand their postharvest handling. It was carried out physical analysis such as firmness and chemical analysis such as total chlorophyll, total carotenoids, soluble solids, pectins and titrable acidity and biochemical analysis such as pectin methyl esterase, polygalacturonase, cellulase, and peroxidase and polyphenoloxidase activities in crude extract. Fruits were harvested at different stages of ripening. Experimental design was completely randomized and was carried out analysis of variance and Tukey tests, Total chlorophyll was decreasing in later stages of ripening, total soluble solid contents increased as the fruits ripen, while the acidity expressed percentage of citric acid decreased during fruits ripening. The loss of firmness and soluble solids content increased as the fruit get ripped stage, while the content of pectin decreased. Activity was observed for pectin methyl esterase and polygalacturonase enzymes during all stages of maturation, presenting the highest activity for both enzymes in the mature state. No cellulase activity detected at any stage during the ripening of these fruits. Activity of the enzyme polyphenoloxidase and peroxidase, associated with pulp browning was higher in the last stages of ripening of these fruits. Physical, chemical and biochemical patterns during ripening were different according to fruit species suggesting differential postharvest handling requirements.
