假单胞菌属No.2120生产D-甘露糖异构酶发酵培养基的优化

通过单因子实验、Plackett-Burman实验设计、响应面分析法对假单胞菌属No.2120产D-甘露糖异构酶的培养基进行优化,确定发酵优化条件:果糖15.26 g/L,牛肉膏20 g/L,酵母膏2 g/L,K2HPO42 g/L,MgSO4.7H2O0.5 g/L,NaCl 0.5 g/L,Tween-80 1.54 g/L。采用优化配方异构酶比酶活可以达到68.28 U/mL。     

高产大黄素赭曲霉的离子注入诱变选育及发酵特性分析

通过N+离子注入获得大黄素高产菌株Aspergillus ochraceus LP-0301并优化了发酵条件,使其最终产率达1.453 mg/L,比出发菌株提高2.96倍.优化后的培养基为:镁离子1.5 g/L,硝酸铵10 g/L,蛋白胨10 g/L,玉米淀粉75 g/L;优化后的发酵条件为:温度30 ℃,初始pH为7...     

二化螟人工饲料关键因子的优化及其优化配方的饲养效果

采用5因子4水平正交试验,将作者在以前筛选出的二化螟Chilosuppressalis(Walker)人工饲料的5个关键因子进行了进一步的优化,并得出了二化螟人工饲料的优化配方,其成分如下:稻茎粉18.75g、大豆粉15.00g、麦芽粉15.00g、稻糠粉6.25g、茭白茎粉7.50g、干酪素10.00g、酵母粉18.75g、纤维素7.50g、蔗糖15.00g、葡萄糖7.50g、维生素C7.50g、复合维生素B3.00g、胆固醇0.375g、氯化胆碱0.25g、Beck氏盐2.50g、山梨酸1.35g、琼脂13.49g和自来水809.25g。通过连续3代继代饲养试验,比较了该优化配方和二化螟天然饲料水稻茎的饲养效果。结果表明,在一些关键指标上(如存活率、化蛹率和羽化率等),所优化的二化螟人工饲料配方的饲养效果明显的好于其天然饲料水稻茎的;而在许多其它的指标上(如蛹期、成虫期、产卵量、卵期和孵化率等),该优化配方对二化螟的饲养效果与水稻茎的相当;但该配方饲养的二化螟在第3代时幼虫历期明显的比水稻茎的有所延长。     

L-Gln高产突变株发酵条件的统计优化

目的:以高产Gln突变株Corynebacterium.glutamicum N-U-6为研究对象,在单次单因子初步优化的条件下,进行统计优化。方法:利用Placktt-Burman法从7个因子中筛选出3个对产胺影响较大的重要因子并利用响应面法进行其最佳值的优化。结果:尿素、NH4Cl和ZnSO4被选出,且它们的最佳值分别为NH4Cl 23.6g/L,Urea 12.7g/L,ZnSO40.004g/L。结论:C.glutamicum N-U-6在统计优化后的培养条件下最高产量达39.53 g/L,比优化前的33.54 g/L提高17.86%。     

酶法合成2-氧-α-D-葡萄糖基-L-抗坏血酸(AA-2G)条件的研究

采用单因素优化法对环糊精葡萄糖苷转移酶(CGTase)合成糖基抗坏血酸(AA-2G)条件进行优化,AA-2G的产量为2.76 g/L,比未优化前0.46g/L提高了500%。再采用响应面法对AA-2G合成条件进行优化。由Plackett-Burman法筛选出三个主要因素为:pH、V_C和麦芽糊精浓度;由最陡爬坡实验得出最佳响应面区域;最后由Box-Behnken实验,得到最优条件为:pH 5.51,V_C36.16g/L,麦芽糊精28.54 g/L,转化时间24 h,温度37℃。在此条件下,AA-2G的理论产量为3.15 g/L,通过验证实验,得出AA-2G的产量为3.13 g/L,与预测的理论值接近,比单因素优化的结果(2.76g/L)提高了14%。     

响应面法优化短短芽胞杆菌ch2-22的发酵工艺

在摇瓶发酵条件下,优化提高短短芽胞杆菌ch2-22芽胞浓度和抑菌活性的发酵培养基和培养条件。首先在单因素试验基础上进行响应面设计对ch2-22的发酵培养基进行优化,然后使用单因素试验方法确定最佳发酵条件,得到优化发酵培养基为淀粉35.05 g/L,豆饼粉26.08 g/L,蔗糖10 g/L,鱼粉5 g/L,Na Cl 1 g/L,Mg SO40.3 g/L,(NH4)2SO43 g/L,Mn SO40.1 g/L,K2HPO43 g/L,酵母膏1 g/L,Ca CO32 g/L。培养条件为温度32℃,转速180 r/min,装液量100 m L/500 m L,接种量4%,初始pH为7.0,发酵时间45 h。优化后的芽胞数量达到8.1×109cfu/m L,与优化前的芽胞数量(1.6×109cfu/m L)相比,提高了3.7倍,优化后发酵液效价达到3 350 IU/m L,提高了109%,高于同类菌株的2 000 IU/m L。     

发酵生产S-腺苷-L-蛋氨酸培养条件的优化研究

考察了摇瓶发酵生产S-腺苷-L-蛋氨酸过程中碳源、氮源、无机盐和生长因子以及培养过程中补加L-蛋氨酸时间对S-腺苷-L-蛋氨酸的产量、含量及生物量的影响。并通过均匀实验设计对培养基配方进行优化,在30℃、180 r/m in的培养条件下,得到最后的培养基配方为:葡萄糖30g,酵母粉11g,(NH4)2SO412g,K2HPO4.3H2O 5g,KH2PO410g,MnSO4.H2O 0.09g,ZnSO4.7H2O 0.14g,MgC l20.5g,CaC l20.3g,CuSO40.005g,自来水定容至1L。摇瓶中优化后的S-腺苷-L-蛋氨酸产量可以达到0.9g/L,比优化前产量提高了30%。采用优化后的培养基和培养条件在5L发酵罐中间歇培养,24h后一次性补加24g/L葡萄糖和1.0g/L L-蛋氨酸,继续培养24h后产量可达2.66g/L,生物量23.4g/L。     

氨基糖甙类抗生素JI-20A发酵培养条件的研究

研究了氨基糖甙类抗生素JI-20A分批发酵培养基和发酵工艺的优化。结果表明发酵培养基的优化组成为玉米淀粉60g/L,花生饼粉30g/L,麦芽糖10g/L,玉米浆8g/L,复合无机盐适量,淀粉酶适量,蛋氨酸1g/L和氯化钴6μg/mL。控制消后培养基pH值和氧的供应条件有助于抗生素JI-20A产生菌的菌体生长和产物合成。     

利用响应面法优化红谷霉素发酵培养基*

在摇瓶条件下,对链霉菌702发酵生产过程中的主要培养基组成对产红谷霉素影响进行的研究。试验采用响应面法优化摇瓶发酵培养基,利用全因子实验设计筛选出对链霉菌702产红谷霉素重要影响因子黄豆饼粉和工业蛋白胨,应用最陡爬坡实验法接近重要因子的最优水平,然后应用中心复合设计确定重要因子的最优水平。优化后的培养基组成为：玉米淀粉20g,玉米粉20g,葡萄糖20g,磷酸二氢钾0．3g,蛋白胨9g,黄豆饼粉23g,硝酸钾2．5g,硫酸铵2．5g,豆油5mL,氯化钠3g,碳酸钙6g,定容至1L。实验结果表明,采用优化后的培养基,其发酵液红谷霉素效价达到1,500μg／mL,比优化前提高了3.08倍。     

抗肿瘤工程菌Escherichia coliNissle 1917发酵培养基优化及微胶囊制备

为了获得高活力抗肿瘤工程菌Escherichia coli Nissle 1917(EcNA)微胶囊制剂,对EcNA进行发酵培养基优化和微胶囊制剂的制备。首先利用单因素试验考察甘油、酵母提取物、蛋白胨及玉米浆对EcNA菌体浓度的影响,在以Box-Behnken设计试验的基础上,分别建立响应面模型和BP人工神经网络结合遗传算法模型优化发酵培养基组分,最后采用挤压法以海藻酸钠和壳聚糖为复合壁材,将EcNA包埋在微胶囊中。结果显示,最佳优化配方为甘油7 g/L,蛋白胨28.75 g/L,酵母提取物86.25 g/L,玉米浆10 g/L,K_2HPO_4 16.43g/L,KH_2PO_4 2.3 g/L,发酵液菌体浓度OD_(600)达到12.92,与未优化相比提高了3.86倍。通过正交试验得到最佳制备条件:海藻酸钠0.035 g/mL,壳聚糖0.004 g/mL,壁芯比2:2,氯化钙0.05 g/mL。结果表明,BP人工神经网络结合遗传算法在培养基优化中具有显著的优越性,制成的EcNA微胶囊有良好的耐酸性和肠溶性。     

广东8种野菜中硝酸盐、亚硝酸盐及Vc的含量

测定了广东菊科8种野菜中硝酸盐、亚硝酸盐和维生素C的含量,结果表明：革命菜、一点红、苣荬菜的硝酸盐含量低于轻度污染水平,属于一级野菜;山莴苣、地胆草、加拿大蓬和艾的硝酸盐含量低于785mg/kg,达中度污染水平,属二级蔬菜范围,不宜生食,煮熟或盐渍可安全食用;甜菜籽属于三级蔬菜,不可生食和盐渍,可熟食.这些野菜维生素C的含量均低于50mg/100g（鲜重）,属于中、低维生素C含量的野菜.     

Trace Metal Contents of Selected Seeds and Vegetables from Oil Producing Areas of Nigeria

The concentrations of accumulated trace metals in selected seeds and vegetables collected in the oil producing Rivers State of Nigeria were investigated. The values were compared with those of seeds and vegetables cultivated in Owerri, a less industrialized area in Nigeria. The lead (Pb) and cadmium (Cd) contents of the seeds obtained from Rivers State ranged between 0.10 and 0.23 μg/g dry weight, while those of the seeds cultivated in Owerri fell below the detection limit of 0.01 μg/g dry weight. The highest manganese (Mn) level (902 μg/g dry weight) was found in Irvingia garbonesis seeds cultivated in Rivers State. Similarly, the highest nickel (Ni) value (199 μg/g dry weight) was also obtained in I. garbonesis, however, in the seeds sampled in Owerri. The highest copper (Cu), zinc (Zn), and iron (Fe) levels (16.8, 5.27, and 26.2 μg/g dry weight, resp.) were detected in seeds collected in Rivers State. With the exception of Talinum triangulae, Ocinum gratissimum, and Piper guineese, with Pb levels of 0.09, 0.10, and 0.11 μg/g dry weight, respectively, the Pb and Cd levels in the vegetables grown in Owerri fell below the detection limit of 0.01 μg/g dry weight. The trace metal with the highest levels in all the vegetables studied was Mn, followed by Fe. The highest concentrations of Ni and Cu occurred in vegetables collected from Rivers State, while the highest level of Zn was observed in Piper guineese collected in Owerri, with a value of 21.4 μg/g dry weight. Although the trace metal concentrations of the seeds and vegetables collected in Rivers State tended to be higher than those of the seeds and vegetables grown in Owerri, the average levels of trace metals obtained in this study fell far below the WHO specifications for metals in foods.     

Use of granules and free salts for Fe and Zn fortification of leafy vegetables: Improvements in trace element bioaccessibility and fulfillment of Dietary Reference Intakes

BackgroundLeafy vegetables represent an excellent dietary source of trace elements such as Fe and Zn. Nevertheless, Fe and Zn bioaccessibility can lessen due to a high concentration of anti-nutritional compounds. The encapsulation of Fe and Zn salts as granules could be used to fortify these leafy vegetables.MethodThree leafy vegetables, spinach, Swiss chard and Ethiopian mustard were fortified with iron sulfate and zinc sulfate as granules and free salts in order to test the improvements in the bioaccessibility and fulfillments of DRIs. Fe and Zn granules were prepared in a fluidized bed granulator. A probabilistic analysis was performed, using experimental data, to assess bioaccessible intake and fulfillments of DRIs in European populations.ResultsFe contents ranged between 4.8 mg/100 g of Ethiopian mustard to 157.4 mg/100 g of spinach. Fe and Zn bioaccessibility percentages were low for Swiss chard and spinach without fortification. Fortification with granules improved Fe bioaccessibility of these latter vegetables (196 and 223 mg/100 g). Zn contents in samples without fortification ranged between 2.3 mg/100 g for Ethiopian mustard and 7.4 mg/100 g for spinach. Zn fortification as granules improved Zn bioaccessibility for the three vegetables studied. Thus, Zn bioccessible concentrations ranged between 17.4 and 108 mg/100 g for the solubility assay and between 5.9 and 31.1 mg/100 g for the dialyzability assay. Besides, the probability analysis showed that fortification had a better performance in meeting DRIs for those populations with higher consumption levels of leafy vegetables.ConclusionsThe probability analysis demonstrated that fortification can be a suitable strategy to meet DRIs for both trace elements, which was especially remarkable for Fe. Fortification with granule was more effective in most the cases, although for Ethiopian mustard, free salt of Fe showed a better performance.     

Purine Contents of Soybean-Derived Foods and Selected Japanese Vegetables and Mushrooms

Purine contents of soybean-derived food and various other Japanese foods were quantitatively determined by high-performance liquid chromatography (HPLC). Purine contents were as follows: soybean-derived foods, 21.9–172.5 mg/100 g or 100 mL; Japanese vegetables, 2.3–171.8 mg/100 g; Japanese mushrooms, 9.5–142.3 mg/100 g. Since purine levels in these foods did not exceed 200 mg/100 g, we recommend that eating of them should be adopted and good dietary habits followed.     

Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms

Purine contents of soybean-derived food and various other Japanese foods were quantitatively determined by high-performance liquid chromatography (HPLC). Purine contents were as follows: soybean-derived foods, 21.9-172.5 mg/100 g or 100 mL; Japanese vegetables, 2.3-171.8 mg/100 g; Japanese mushrooms, 9.5-142.3 mg/100 g. Since purine levels in these foods did not exceed 200 mg/100 g, we recommend that eating of them should be adopted and good dietary habits followed.     

秦岭产9种野菜中矿质元素含量的比较

野生蔬菜是指自然生长且未经人工栽培的蔬菜,因其富含人体所需的矿质元素、氨基酸及多种维生素而备受人们青睐[1-3],被公认为天然绿色食品.近年来,随生活水平的提高,多样化的饮食结构驱使人们不断对各种食品进行开发,尤其在旅游业的发展带动下,食用野菜已成为一种时尚和保健的需要.     

福建省土壤－蔬菜系统中铬转移规律研究

调查福建省28个蔬菜品种及其土壤铬含量,研究铬在土壤－蔬菜系统中的转移规律。结果表明,供试土壤全铬含量平均值为53.61 mg·kg-1,未超过国家土壤环境质量标准中铬的限量(pH<6.5,农田旱地 <150 mg·kg-1)。供试土壤有效铬含量平均值为0.92 mg·kg-1。蔬菜可食部分铬含量0.001～0.321 mg·kg-1,调查区蔬菜样品铬含量均低于食品安全国家标准。其中,萝卜、空心菜铬含量与土壤全铬呈显著正相关。采样区大部分蔬菜铬含量与土壤有效铬之间相关性不显著。利用DPS统计软件,将蔬菜对土壤全铬和有效铬的转移能力分为高、中、低三等进行分析。根据土壤-蔬菜高、中、低转移规律可指导蔬菜的区域规划种植。     

基于转移方程的蔬菜镉累积预测和土壤风险阈值推导

重金属镉(Cd)在土壤-蔬菜系统中转移方程的建立是农田Cd污染控制和风险评估的关键.本研究通过调查湖南省攸县745个土壤-蔬菜样品Cd含量,应用转移方程、敏感性分布曲线(SSD)和多元回归方法分析不同类别蔬菜Cd累积特征和影响因素,预测不同土壤条件下蔬菜Cd含量并推导相应土壤Cd风险阈值.结果表明: 叶菜对Cd胁迫较根菜敏感;土壤pH、土壤总Cd和土壤有机质(SOM)是影响蔬菜Cd富集的3个主要因子;转移方程对叶菜和根菜的解释程度分别为54.2%和69.1%.土壤Cd风险阈值随土壤pH和SOM的增加而增加,根菜在严重酸化土壤区Cd累积风险较高.当前国家土壤环境质量标准对于严重酸化、有机质含量较低的土壤过于宽泛.     

伞形科鸭儿芹属植物营养成分及矿质元素含量分析

鸭儿芹属（Cryptotaenia DC.）隶属于伞形科（Apiaceae）,全世界有5或6种,均为草本植物,其中部分种类可供食用。鸭儿芹（C. japonica Hassk.）自然分布于中国[1],别名三叶芹、鸭脚板、鸭掌菜或野芹菜,具有一定的药用价值和保健功能,也是一种营养丰富的蔬菜,在中国广东（佛山）、湖南、湖北、贵州和江苏等地均有一定种植面积,也是日本设施农业栽培面积最大的蔬菜种类。目前有关鸭儿芹的研究主要集中在种子产量、栽培措施及病虫害防治等方面。     

重庆市蔬菜硝酸盐、亚硝酸盐含量及其与环境的关系

在重庆市的主要蔬菜中,硝酸盐含量依次为根菜类＞叶菜类＞葱蒜类＞瓜类＞豆类＞茄果类,前３类的硝酸盐含量超标,但各种蔬菜的亚硝酸盐含量一般较低,未超过卫生标准。就同一种蔬菜的不同样品而言,硝酸盐和亚硝酸盐含量的差异很大,说明品种或环境条件可显著影响其含量。重庆市多雾少光,冬春低温,土壤含氮量和钠高子含量较高,有效钾含量较低可能是导致蔬菜大量积累硝酸盐的环境因素。蔬菜不同器官硝酸盐和亚硝酸盐含量各异,根＞茎＞叶柄＞叶片。