孜然种子提取物枯茗醛和枯茗酸抑菌作用研究

以番茄早疫病菌、棉花黄萎病菌、小麦纹枯病菌、烟草赤星病菌、小麦全蚀病菌、油菜菌核病菌、辣椒疫霉病菌、水稻纹枯病菌、小麦白粉病菌和番茄灰霉病菌等为供试菌种,采用离体与活体相结合的方法系统地测定了枯茗醛和枯茗酸的抑菌活性。离体抑菌活性测定结果表明,枯茗醛和枯茗酸对多种病原菌具有一定的抑制效果,其中对油菜菌核病菌菌丝生长的抑制效果高于其它供试病原菌,有效中浓(EC50)分别为2.1和7.3 mg/L;枯茗醛和枯茗酸对小麦白粉病的防治实验结果表明,供试浓度为1000 mg/L时,两种药剂的保护防效均高于50%;相同处理浓度下,枯茗酸对油菜菌核病的保护防效与速克灵处理相当,达到57.52%。     

黄绿木霉菌代谢产物对大豆菌核病核盘菌的抑菌能力研究

利用室内实验的方法,研究了黄绿木霉对大豆菌核病菌的抑菌能力。黄绿木霉在与核盘菌（Sclerotinia sderotiorum）对峙培养过程中,5-7d即可将菌核病菌完全覆盖,在形成的菌核上会有黄绿木霉孢子出现,扫描电镜中观察到核盘菌的菌丝体发生变形;其代谢产物在经121℃处理25min后,抑菌作用仍可高达100％;在对黄绿木霉发酵过程中,利用PD培养基即可达到有效的控制大豆菌核病菌菌丝生长的目的,而且利用PD培养基发酵3-4d的黄绿木霉代谢产物抑菌效果最好,抑菌中浓度最低,发酵时间过长与过短,均不利于对病原菌的抑制。经黄绿木霉代谢产物处理的菌核菌电导率与呼吸强度均发生变化,在光学显微镜下观察到菌核菌菌体发生变化,且处理后的菌核菌致病力明显降低。     

草酸青霉DFH对菌核病菌的抑制作用

菌核病菌(Sclerotinia sclerotiorum)所分泌的草酸是油菜菌核病菌重要的生化致病因子。通过在培养基中添加高浓度草酸,从土壤中分离出一株在预培养1 d的菌核病菌平皿中形成2.1 cm(菌块直径1 cm)抑菌圈的菌株,编号为DFH,经形态学与分子生物学鉴定为草酸青霉(Penicillium oxalicum),在油菜离体叶片试验中,DFH与对照组抗菌核病菌的效果差异不明显。初步证明DFH对菌核病菌有抑制作用,抗菌活性有待提高。     

紫外光诱导的油菜菌核病菌抗扑海因菌株的特性研究

通过室内紫外光诱导,获得了油菜菌核病菌多株抗扑海因突变体。采用菌丝生长速率法.对诱变得到的抗扑海因菌株的抗药性进行了测定。结果显示,油菜菌核病菌抗扑海因菌株的EC_（50）值分布范围为0.1159-604.2200μg/mL,平均值为117.1363μg/mL,突变株UVIP＇SS-7、UVIP＇SS-8、UVIP＇SS-15、UVIP＇SS-16和UVIP＇SS-18的EC_（50）值均大于160μg/ML。油菜菌核病菌抗扑海因突变株在含扑海因质量浓度为1μg/mL时的菌核产生数量绝大多数都大于不含药PSA平板的菌核数量,而高浓度下菌核几乎不产生。     

防治平贝母菌核病的木霉菌筛选及室内防效

【背景】由病原菌Sclerotium denigrans侵染引起的平贝母菌核病是其主要的鳞茎病害之一,给平贝母种植产业带来了巨大的损失。【目的】筛选出对平贝母菌核病具有拮抗效果的木霉菌株。【方法】以平贝母菌核病作为靶标菌,采用平板对峙试验、平板对扣法、圆盘滤膜法与发酵液抑菌试验筛选对平贝母菌核病具有拮抗效果的木霉菌株。采用顶空固相微萃取的方法检测拮抗效果较好的木霉菌挥发性成分;二硝基水杨酸(dinitrosalicylic acid, DNS)比色法测定木霉菌的β-1,3葡聚糖酶的活性;室内防效试验验证其对平贝母菌核病的防治效果。【结果】平板对峙试验发现木霉菌F1、F2和D6对平贝母菌核病菌的生长具有较强的抑制作用,其抑菌率分别为91.06%、87.00%和86.12%;平板对扣法发现木霉菌E17和A26对菌核病菌的抑制效果最为明显,抑菌率分别为74.96%和75.86%;圆盘滤膜法发现菌核病菌在F2、C6、D3、F4、A26、B30、D4和D6的琼脂培养基上均不生长,抑菌率达100%;发酵液抑菌试验表明木霉菌D3抑制效果最强,可完全抑制菌核病菌的生长,抑菌率为100%;对A26、D4、E8、E17和D3这5株木霉进行GC/MS挥发性产物分析,在E17发现了具有抗真菌活性的6-戊基-2H-吡喃-2-酮等活性物质;DNS比色法发现β-1,3葡聚糖酶活性最高的木霉菌为F1;室内防效试验测定发现D3能明显抑制平贝母鳞茎菌核病的病变,对平贝母菌核病具有潜在的生防活性。【结论】木霉菌D3在防治平贝母菌核病中是极具开发价值的菌种。     

离子注入选育高效植物病原真菌拮抗菌JA

Bacillus subtitles JA能够对多种植物病原菌如小麦赤霉菌、西瓜枯萎病菌、黄瓜黑星、油菜菌核、小麦白粉等有良好的抑制效果,本文利用离子注入诱变筛选高效植物病原真菌拮抗菌并且对JA菌株的发酵特性作了进一步的研究,获得了两株高效拮抗菌。其发酵水平的抑菌圈直径从16.62mm提高到21.23mm,经传代实验表明,其遗传性较为稳定。     

稀土元素对油菜菌核病菌生长及其生化性状影响的研究

研究了氧化镧 (La2 O3 )对油菜菌核病菌 (Sclerotiniasclerotiorum ,Ss)生长及其生化性状的影响 .结果表明 ,La2 O3 浓度在 3 0～ 45 0mg·L-1时 ,固体培养和液体培养中对Ss生长均呈明显抑制作用 ,且生长抑制率 (Y)随La2 O3 浓度增加而相应增加 .液体培养中油菜菌核病菌产生的果胶酶活性随溶液中La2 O3 浓度增加而相应增加     

三种绒泡菌属原质团的培养和孢子果的诱导发生

在黏菌个体发育研究的培养过程中,经常发生原质团不能转变为孢子果的情况,使个体发育停留在营养生长阶段,利用液体发酵和有饲培养相结合的方法获得的绒泡菌属黏菌原质团进行了孢子果的诱导。在饥饿条件下,通过对光照和温度的调节,获得了绒泡菌属黏菌在不同培养条件下形成孢子果和菌核的最佳条件。在固体培养基和液体培养基中获得全白绒泡菌孢子果的最佳培养条件分别为：24℃、6,000lx光照和20℃、6,000lx光照;获得扁绒泡菌孢子果的最佳培养条件分别为：26℃、6,000lx光照和20℃、6,000lx光照。淡黄绒泡菌Physarum melleum在固体培养基上既可以获得孢子果也可以获得菌核,最佳培养条件分别为：26℃、6,000lx光照和22℃、3,000lx光照;在液体培养基中只能形成菌核,条件为：22℃、6,000lx光照。     

油菜菌核病菌对速克灵的抗药性风险研究

在室内条件下通过菌丝生长速率法测定了分离自安徽省10个县市的油菜菌核病菌（Sclerotinia scleroti-orum）对速克灵的敏感性。结果表明,速克灵对各供试菌株的EC50值分布范围为0.0899-0.4966μg/mL,平均为0.2541μg/mL,且供试菌株在含速克灵质量浓度为10 000μg/mL的PDA平板上菌丝生长几乎完全被抑制。表明各供试菌株对速克灵十分敏感,但其敏感程度地区间存在较大差异。通过室内药剂直接诱变法,获得了抗速克灵突变株。抗性突变株抗性测定结果表明,某些地区的抗性菌株抗性消失,有些地区的抗性菌株抗性继续保持。结果显示安徽省油菜菌核病菌对速克灵具有潜在的抗药性风险。     

高产谷胱甘肽酿酒酵母的选育及发酵工艺的研究

以酿酒酵母SC-001为出发菌株,利用紫外诱变结合乙硫氨酸和氯化锌的底物选择筛选到1株有较高GSH产量的酿酒酵母菌株SC-001-24,其GSH产量为743 mg/L,比出发菌株提高了22%。进一步在10 L发酵罐中考察了不同发酵模式和前体氨基酸补加方式对酿酒酵母产GSH的影响,确定最佳发酵模式为补料分批发酵,最佳前体氨基酸补加策略为:初始培养基加入41 mmol/L半胱氨酸,发酵42 h后一次性补加半胱氨酸246 mmol,甘氨酸160 mmol,谷氨酸82 mmol。在最佳发酵条件下GSH产量达到1 280.4 mg/L。     

香蕉乙二醛酶基因增强酿酒酵母对非生物胁迫抵抗能力的研究

从香蕉cDNA文库中克隆到了一个香蕉(Musa acuminata AAA subgroup)乙二醛酶(glyoxalase,GLO)基因(MaGLO14)。构建了带有MaGLO14的酵母表达载体PYES2-MaGLO14,转化酿酒酵母(Saccharomyces cerevisiae)尿嘧啶营养缺陷型菌株INVSC1,挑取转化子进行PCR和酶切鉴定,证实获得了转基因菌株。通过比较转基因菌株和非转基因菌株在NaCl、高温、低温、干旱、UV胁迫下的生长状况,证明转基因菌株在以上非生物胁迫条件下的存活菌落数均高于非转基因菌株。利用酿酒酵母初步证明MaGLO14具有增强酵母菌对非生物胁迫抵抗力的功能。     

Metabolomic study of interactive effects of phenol, furfural, and acetic acid on Saccharomyces cerevisiae

Metabolic profiling was carried out to investigate the interactive effects of three representative inhibitors (furfural, phenol, and acetic acid) in lignocellulosic hydrolysate on Saccharomyces cerevisiae during ethanol fermentation. Our results revealed that three inhibitors exhibited significantly synergistic effects on the growth, fermentation, and some metabolites of yeast. Acetic acid exerted the most severe effects on yeast in the combination of three inhibitors, enhancing amino acids metabolism and inhibiting central carbon metabolism. The effects on yeast cells by acetic acid were enhanced by the presence of phenol and furfural, which might be owing to the loss of membrane integrity and the inhibition on metabolism. Further investigation indicated that the combination of inhibitors also exhibited antagonistic effects mainly on threonine, cadaverine, inositol, and tryptophan, weakening or reversing the effects of individual inhibitor. It might be due to the more severe damage by the combined inhibitors, and different repairing mechanism of cells in the presence of individual and combined inhibitors. Better understanding of the synergistic and antagonistic effects of the inhibitors will be helpful for the improvement of tolerant strains and the optimization of lignocellulosic fermentation.     

植酸钠对酿酒酵母乙醇发酵的促进效应

本文研究了植酸钠对酿酒酵母发酵乙醇生成量的促进效应。在酿酒酵母（ＡＳ２．４３１）的合成培养基中添加０．０８％本室自制的植酸钠后,发现其乙醇生成量提高３５．４％。植酸钠使该菌耐酒精能力增加,但对生物量影响不显著。植酸钠促进效应的有效成分为其植酸根。植酸钠对Ｋ酵母天然培养基发酵的乙醇生成量亦有极显著的促进效应,使其提高达８７．９％。     

混菌发酵中不同分子量代谢产物对非酿酒酵母胞内蛋白及酒体有机酸的影响

本研究采用透析袋发酵法研究了酿酒酵母产生的不同分子量代谢产物对非酿酒酵母胞内蛋白和酒体有机酸的影响。当截留分子量为3.5 kD和10.0 kD时非酿酒酵母的存活时间分别延长至18 d和22 d,表明通过改变菌种之间物质的交换可以调节非酿酒酵母的存活时间。蛋白质解析发现共有65个蛋白质斑点表达出现差异,占蛋白质总数的13%,经质谱鉴定表明与这些蛋白同类固醇、赖氨酸、有机酸和ATP的生物合成有关。与截留分子量为10 kD的透析袋发酵相比,在截留分子量为3.5 kD的混菌发酵中,酒石酸含量升高5.1%、醋酸含量下降44.3%,说明通过限定菌体间代谢产物的沟通可以调整酒的滴定酸度和挥发酸度。     

The impact of media composition and petite mutation on the longevity of a polyploid brewing yeast strain

Ageing in Saccharomyces cerevisiae is a finite phenomenon, determined by replicative, rather than chronological lifespan. Yeast physiological condition is known to influence industrial fermentation performance, however, until recently cellular senescence has not been considered as a brewing yeast stress factor. A polyploid lager yeast (BB11) and a brewery isolate, exhibiting petite mutation were analysed for longevity. It was observed that mitochondrial deficiency induced a reduction in lifespan. In addition, replicative capacity was perceived to be dependent on environmental conditions.     

芦竹内生真菌F0238对植物病原菌的拮抗作用

从黄海海岸低盐药用植物芦竹(Arundo donax L．)中分离得到木霉属的内生真菌F0238,对其进行拮抗植物病原菌活性及作用机制的试验研究。结果表明F0238发酵液对Botrytis cinerea,Sclerotium rolfsii等8种植物病原菌有强的抑菌活性及抑制孢子萌发作用,且这种作用在发酵原液被稀释了160倍后仍然存在;对峙培养试验表明F0238菌对植物病原菌有很强的拮抗作用,拮抗机制主要为重寄生作用、营养竞争作用及抗生作用等。     

Impacts of main factors on bioethanol fermentation from stalk juice of sweet sorghum by immobilized Saccharomyces cerevisiae (CICC 1308)

In order to attain a higher ethanol yield and faster ethanol fermentation rate, orthogonal experiments of ethanol fermentation with immobilized yeast from stalk juice of sweet sorghum were carried out in the shaking flasks to investigate the effect of main factors, namely, fermentation temperature, agitation rate, particles stuffing rate and pH on ethanol yield and CO(2) weight loss rate. The range analysis and analysis of variance (ANOVA) were applied for the results of orthogonal experiments. Results showed that the optimal condition for bioethanol fermentation should be A(4)B(3)C(3)D(4), namely, fermentation temperature, agitation rate, particles stuffing rate and pH were 37 degrees C, 200rpm, 25% and 5.0, respectively. The verification experiments were carried out in shaking flasks and 5L bioreactor at the corresponding parameters. The results of verification experiments in the shaking flasks showed that ethanol yield and CO(2) weight loss rate were 98.07% and 1.020gh(-1), respectively. The results of ethanol fermentation in the 5L bioreactor showed that ethanol yield and fermentation time were 93.24% and 11h, respectively. As a result, it could be concluded that the determined optimal condition A(4)B(3)C(3)D(4) was suitable and reasonable for the ethanol fermentation by immobilized Saccharomyces cerevisiae. The conclusion in the research would be beneficial for application of ethanol fermentation by immobilized S. cerevisiae from stalk juice of sweet sorghum.     

Factors mediating the ethanol fermentation of glucose in high corn media

Biotechnology Letters - A non-saccharified corn substrate system was developed to study the Saccharomyces cerevisiae alcohol fermentation. It appeared that the factors mediating the fermentation of...     

The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress

AIMS: The study of the fermentation performance of Saccharomyces cerevisiae strains under high sugar stress during the vinification of partially dried grapes. METHODS AND RESULTS: Microvinification of partially dried grape must with sugar concentration of 35 degrees Brix was performed using four commercial strains to carry out alcoholic fermentation. A traditional red vinification without nutrients addition was applied. Yeasts displayed different efficiency to convert sugar in ethanol and varied in glycerol yield. Sugar consumption and ethanol level were attested at 80-87% and 143.5-158.0 g l(-1) respectively. High correlation between sugar and assimilable nitrogen consumption rate was observed. Statistical treatment of data by principal component analysis highlighted the different behaviours that strains exhibited in regard to the production of higher alcohols and other compounds important to wine quality. CONCLUSIONS: Saccharomyces cerevisiae strains displayed appreciable capability to overcome osmotic stress and to yield ethanol fermenting high sugar concentration grape must in winemaking condition. SIGNIFICANCE AND IMPACT OF THE STUDY: The results provided insights on the strain contribution to wine quality subordinate to stress condition. This investigation is of applicative interest for winemaking and processing industry that use high sugar concentration musts.     

Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry

AIMS: To study the effects of assimilable nitrogen concentration on growth profile and on fermentation kinetics of Saccharomyces cerevisiae. METHODS AND RESULTS: Saccharomyces cerevisiae was grown in batch in a defined medium with glucose (200 g l(-1)) as the only carbon and energy source, and nitrogen supplied as ammonium sulphate or phosphate forms under different concentrations. The initial nitrogen concentration in the media had no effect on specific growth rates of the yeast strain PYCC 4072. However, fermentation rate and the time required for completion of the alcoholic fermentation were strongly dependent on nitrogen availability. At the stationary phase, the addition of ammonium was effective in increasing cell population, fermentation rate and ethanol. CONCLUSIONS: The yeast strain required a minimum of 267 mg N l(-1) to attain complete dryness of media, within the time considered for the experiments. Lower levels were enough to support growth, although leading to sluggish or stuck fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: The findings reported here contribute to elucidate the role of nitrogen on growth and fermentation performance of wine yeast. This information might be useful to the wine industry where excessive addition of nitrogen to prevent sluggish or stuck fermentation might have a negative impact on wine stability and quality.