URA3基因影响青蒿酸酿酒酵母工程菌中试发酵产量

CRISPR/Cas9基因编辑技术已经被广泛应用于工程酿酒酵母的基因插入、基因替换和基因敲除,通过使用选择标记进行基因编辑具有简单高效的特点。前期利用CRISPR/Cas9系统敲除青蒿酸生产菌株酿酒酵母(Saccharomyces cerevisiae) 1211半乳糖代谢负调控基因GAL80,获得菌株S. cerevisiae 1211-2,在不添加半乳糖诱导的情况下,青蒿酸摇瓶发酵产量达到了740 mg/L。但在50 L中试发酵实验中,S. cerevisiae 1211-2很难利用对青蒿酸积累起到决定性作用的碳源-乙醇,青蒿酸的产量仅为亲本菌株S.cerevisiae 1211的20%–25%。我们推测因遗传操作所需的筛选标记URA3突变,影响了其生长及青蒿酸产量。随后我们使用重组质粒pML104-KanMx4-u连同90 bp供体DNA成功恢复了URA3基因,获得了工程菌株S. cerevisiae 1211-3。S. cerevisiae 1211-3能够在葡萄糖和乙醇分批补料的发酵罐中正常生长,其青蒿酸产量超过20g/L,与亲本菌株产量相当。研究不但获得了不加半乳糖诱导的青...     

ABA对叶子花正常叶和变态叶部分生理生化指标的影响(研究简报)

为探索ABA对叶子花正常叶和变态叶部分生理生化指标的影响,利用不同浓度ABA溶液处理叶子花正常叶和变态叶,6h后,测定其叶绿素、可溶性糖、可溶性蛋白、游离脯氨酸含量和SOD酶活性.结果表明:处理后,变态叶和正常叶的叶绿素含量,SOD酶活性,游离脯氨酸含量和变态叶可溶性糖含量均先增加后降低,在ABA浓度为100 μmol/L时最大.正常叶的可溶性糖含量、正常叶和变态叶的可溶性蛋白含量在ABA浓度为50 μmol/L时最大.这表明50～100 μmol/L浓度的ABA能提高叶子花的抗逆性.     

维生素C二步发酵中巨大芽孢杆菌对氧化葡萄糖酸杆菌生长和产酸的影响

通过测定氧化葡萄糖酸杆菌转化L－山梨糖中成ZKGA的细胞酶活性、摇瓶发酵及中长变化,研究了Vc:步发酵中巨大茅孢杆菌对氧化葡萄糖酸杆菌生长和产酸作用的影响。结果显示：巨大芽孢杆菌胞外液和胞内液均可促进氧化葡萄糖酸杆菌的增殖,主要表现为缩短其中长周期中的延迟期;巨大芽孢杆菌通过所产生的部分生物活性物质增强氧化葡萄糖酸杆菌产酸的细胞酶活性,促进氧化葡萄糖酸杆菌转化L一山梨糖生成2KGA.     

混合菌固体发酵花生粕的工艺优化

本实验选用符合《饲料添加剂品种目录》的植物乳杆菌(Lactobacillus plantarum)EM1、酿酒酵母(Saccharomyces cerevisiae)JM、枯草芽孢杆菌(Bacillus subtilis)BW2作为发酵菌株对花生粕进行固体发酵,以多肽和总酸含量为指标,通过单因素实验及正交试验对植物乳杆菌、酿酒酵母、枯草芽孢杆菌接种量,发酵温度,发酵时间和料液比进行优化。确定工艺参数为:植物乳杆菌接种量5%,酿酒酵母接种量9%,枯草芽孢杆菌接种量9%,料液比1∶1.2,发酵温度37℃,发酵时间48 h。在此条件下发酵花生粕,多肽和总酸含量分别为18.89%±0.35%和9.12%±0.23%,较优化前分别提高33.78%和24.45%,提高幅度较大,可见优化后工艺稳定且重复性较好。     

金针菇菌渣和醋渣固态发酵的工艺研究

为了探索金针菇菌渣和醋渣2种农业废弃物资源化利用的方式,采用固态发酵法对金针菇菌渣和醋渣进行发酵。通过单菌发酵实验和多菌发酵实验探究其固态发酵的最佳方式及菌种组成,并摸索其最优的原料配比和发酵时间,随后通过单因素实验对发酵温度、接种量和pH进行优化,并在此基础上设计三因素三水平的正交实验以进一步优化发酵工艺。研究表明,金针菇菌渣和醋渣固态发酵的最佳发酵方式为多菌发酵,且混合菌种的组成及比例为枯草芽孢杆菌∶黄孢原毛平革菌∶热带假丝酵母=1∶1∶1;发酵原料金针菇菌渣和醋渣的配比为7∶3,发酵3 d,粗蛋白质含量达到峰值;单因素实验和正交实验的结果显示其最佳发酵条件为发酵温度26℃、接种量7%以及pH 7.5,在该条件下发酵3 d,发酵产物中的粗蛋白质含量为17.90%。研究结果为农业废弃物资源化高效利用提供了一种新途径。     

黄花蒿青蒿酸制备及其生物稳定性研究

基于青蒿酸重要的药用和开发价值,采用溶剂法、吸附分离法从黄花蒿植物制备青蒿酸,采用光谱、质谱和熔点法表征青蒿酸晶体,采用HPLC法分析其生物稳定性。通过制备工艺获得纯度为96%的青蒿酸结晶,产率为61.7%。4℃、室温、60℃以及自然光照条件下保存30 d青蒿酸具有较好的生物稳定性;植物体内外青蒿酸均能稳定保存一年,含量基本不变。紫外光照条件下青蒿酸易光解,6 h后基本检测不出青蒿酸。通过制备工艺获得高纯度的青蒿酸结晶,青蒿酸对温度和自然光照较为稳定,在植物体内外均可保存一年。紫外光对青蒿酸具有较强的破坏作用。     

短乳杆菌与植物乳杆菌的发酵特性

【背景】目前对于酸菜发酵的研究主要关注点是植物乳杆菌(Lactobacillus plantarum),有关短乳杆菌(Lactobacillus brevis)在酸菜方面的研究报道很少。【目的】为了挖掘短乳杆菌的发酵性能并开发酸菜发酵剂,将2株短乳杆菌分别与1株植物乳杆菌进行组合并发酵酸菜,分析短乳杆菌对酸菜发酵品质的影响。【方法】分别测定短乳杆菌与植物乳杆菌的单菌株生长产酸性能、耐酸性及亚硝酸盐降解力,并将两菌种组合后发酵酸菜,分析1-7d内酸度、乳酸菌活菌数、亚硝酸盐含量及酸菜质构特性的变化趋势。【结果】相较于短乳杆菌Lb-9-2,短乳杆菌Lb-5-3的生长和产酸速率较慢、酸耐受力较弱,但其亚硝酸盐降解力较强。两株短乳杆菌分别与植物乳杆菌Lp-9-1组合后产酸力显著增强,并在3 d时达到最低pH值(约3.10);植物乳杆菌Lp-9-1的添加使酸菜中总体乳酸菌生长延迟,在5 d时达到最高活菌数;组合菌种的样品中亚硝酸盐含量在1-7 d内变化较为平缓,前5天内两个组合之间差异不显著;接种乳酸菌会降低酸菜硬度和弹性,发酵3d时Lb-5-3/Lp-9-1组合的硬度最大,感官评价得分最高。【...     

微生物发酵对木薯渣营养成分的影响

[背景]将木薯渣作为饲料资源进行开发和利用能够减轻环境污染,实现资源就地转化,已成为国内外研究热点.微生物发酵可降低木薯渣的粗纤维含量,改善适口性,提高饲料转化率.[目的]筛选对木薯渣发酵效果较好的微生物发酵剂及其发酵时长.[方法]试验选用A(芽孢菌+乳酸菌+酿酒酵母菌)、B(戊糖片球菌+酿酒酵母菌)和C(植物乳杆菌+...     

一株产木聚糖酶的蜡样芽孢杆菌对雪茄烟叶成分及发酵产物的影响

雪茄烟叶中的半纤维素在叶脉及叶片韧性等特性中发挥重要作用,烟叶叶脉较粗,半纤维素含量过高,导致雪茄烟叶韧性较差,可用性变差.本实验室前期筛选到一株产木聚糖酶的蜡样芽孢杆菌,该菌株对烟碱有较好的耐受性,利用液态发酵方法研究菌株以雪茄烟叶为营养源产木聚糖酶的最佳发酵条件,并对最佳发酵条件下菌株降解烟叶中半纤维素的效果进行测...     

VC三菌种一步发酵方法的构建与研究

就维生素C微生物一步发酵方法进行了探索,构建了酮古龙酸杆菌、氧化葡萄糖酸杆菌和芽孢杆菌三菌混菌一步发酵的方法。研究发现,植物内生芽孢杆菌可以与酮古龙酸杆菌配合,促进酮古龙酸杆菌生长和产酸。在有山梨醇存在的条件下酮古龙酸杆菌及其伴生菌能够快速地生长增殖,植物内生芽孢杆菌在发酵的10h中不断消耗山梨醇。5L的发酵罐中,酮古龙酸杆菌、氧化葡萄糖酸杆菌和植物内生芽孢杆菌三菌混菌一步发酵在恒定的30℃温度,600r/min搅拌速度和1.5vvm通气条件下,补料发酵过程中醇酸质量转化率达到了81.89%,在分批发酵过程中,醇酸质量转化率达到了87.90%,进一步优化了维生素C生产工艺。     

青蒿过氧化物酶的克隆及其在体外对青蒿素生物合成的影响

用RACE方法从青蒿(Artemisia annua L.)高产株系001中克隆了一个过氧化物酶.将此基因在大肠杆菌BL21(DE3)pLysS细胞中进行原核表达得到重组蛋白(APOD1),表达的蛋白分别以抗坏血酸、愈创木酚为底物进行过氧化反应,结果显示,APOD1催化愈创木酚的活力是抗坏血酸的1.8倍左右,由此表明,克隆的APOD1类属于植物经典过氧化物酶(第三大类过氧化物酶).经与其他植物过氧化物酶同源性比较分析,推测APOD1的氨基酸序列与白羽扇豆(Lupinus albus)、辣根菜(Armoracia rusticana)、小麦(Triticum aestivum)、烟草(Nicotiana tabacum)和蕃茄(Lycopersicon esculentum)的一致性分别为42.0%、36.2%、38.9%、33.6%和32.8%.Northern杂交分析表明,此基因在青蒿的根、茎和叶中均有表达.加入APOD1至青蒿细胞提取液有利于青蒿酸向青蒿素的生物转化,但APOD1并不能直接以青蒿酸作为氧化底物.     

Salicylic acid activates artemisinin biosynthesis in <Emphasis Type="Italic">Artemisia annua</Emphasis> L.

This paper provides evidence that salicylic acid (SA) can activate artemisinin biosynthesis in Artemisia annua L. Exogenous application of SA to A. annua leaves was followed by a burst of reactive oxygen species (ROS) and the conversion of dihydroartemisinic acid into artemisinin. In the 24 h after application, SA application led to a gradual increase in the expression of the 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGR) gene and a temporary peak in the expression of the amorpha-4,11-diene synthase (ADS) gene. However, the expression of the farnesyl diphosphate synthase (FDS) gene and the cytochrome P450 monooxygenase (CYP71AV1) gene showed little change. At 96 h after SA (1.0 mM) treatment, the concentration of artemisinin, artemisinic acid and dihydroartemisinic acid were 54, 127 and 72% higher than that of the control, respectively. Taken together, these results suggest that SA induces artemisinin biosynthesis in at least two ways: by increasing the conversion of dihydroartemisinic acid into artemisinin caused by the burst of ROS, and by up-regulating the expression of genes involved in artemisinin biosynthesis.     

Amorpha-4,11-diene synthase catalyses the first probable step in artemisinin biosynthesis

The endoperoxide sesquiterpene lactone artemisinin and its derivatives are a promising new group of drugs against malaria. Artemisinin is a constituent of the annual herb Artemisia annua L. So far only the later steps in artemisinin biosynthesis--from artemisinic acid--have been elucidated and the expected olefinic sesquiterpene intermediate has never been demonstrated. In pentane extracts of A. annua leaves we detected a sesquiterpene with the mass spectrum of amorpha-4,11-diene. Synthesis of amorpha-4,11-diene from artemisinic acid confirmed the identity. In addition we identified several sesquiterpene synthases of which one of the major activities catalysed the formation of amorpha-4,11-diene from farnesyl diphosphate. This enzyme was partially purified and shows the typical characteristics of sesquiterpene synthases, such as a broad pH optimum around 6.5-7.0, a molecular mass of 56 kDa, and a K(m) of 0.6 microM. The structure and configuration of amorpha-4,11-diene, its low content in A. annua and the high activity of amorpha-4,11-diene synthase all support that amorpha-4,11-diene is the likely olefinic sesquiterpene intermediate in the biosynthesis of artemisinin.     

The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread

Prevention of growth in wheat bread for more than 6 d of approximately 10⁶ rope-producing Bacillus subtilis spores per gram of dough was achieved by addition of propionic or acetic acids at levels of 0·10% v/w (based on flour weight), or by addition of 15% sour dough fermented with Lactobacillus plantarum C11, Lact. brevis L62, Lact. plantarum ('vege-start 60'), Lact. plantarum (ch 20), Lact. maltaromicus (ch 15), or the commercial sour dough starter culture, Lact. sanfrancisco L99. These cultures resulted in an amount of total titratable acids above 10 in the sour dough and a pH value below 4·8 in the final bread. Bacteriocin-producing lactic acid bacteria added as starter cultures in wheat dough and nisin (Nisaplin) at levels up to 100 p.p.m. g⁻¹ flour had no effect against B. subtilis and B. licheniformis strains, despite the fact that nisin-producing strains of Lactococcus lactis ssp. lactis among 186 strains of lactic acid bacteria had demonstrated inhibitory activity against B. subtilis and B. licheniformis in an agar spot assay.     

Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria

Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96 degrees C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 10(4) rope-producing B. subtilis G1 spores per cm(2) on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.     

学生食堂餐厨垃圾中淀粉的生物利用菌株筛选

目的探索地衣芽胞杆菌、枯草芽胞杆菌和蜡样芽胞杆菌分解大学生食堂厨余中淀粉的能力,以筛选和研制餐厨垃圾生物降解的使用菌种。方法将各菌种接于淀粉酶试验培养基,培养后滴加碘溶液,观察透明圈,判定产淀粉酶能力;收集大学生食堂的厨余,观察三种细菌在不同接种量（5%、10%、15%、20%、25%）、不同接种时间（24 h、48 h、72 h）及不同菌株配伍方式下发酵淀粉的能力。结果地衣芽胞杆菌、枯草芽胞杆菌、蜡样芽胞杆菌都能产生淀粉酶,以地衣芽胞杆菌产生的淀粉酶较多,其次为枯草芽胞杆菌,蜡样芽胞杆菌较少,三种细菌分解厨余中淀粉的最佳接种量都为15%-20%,最佳发酵时间为48 h,枯草芽胞杆菌和地衣芽胞杆菌各7.5%的接种量混合配伍发酵效果最佳。结论可采用枯草芽胞杆菌和地衣芽胞杆菌各7.5%的接种量混合配伍发酵学生食堂的厨余中的淀粉。     

Comparative growth analysis of the facultative anaerobes Bacillus subtilis,Bacillus licheniformis,and Escherichia coli

Bacillus subtilis anaerobic respiration and fermentative growth capabilities were compared to two other facultative anaerobes, Bacillus licheniformis and Escherichia coli. In glycerol defined medium, B. subtilis grew with nitrate, but not nitrite or fumarate, while B. licheniformis grew with nitrate or fumarate, but not nitrite. Growth of E. coli occurred in glycerol defined medium with either nitrate, nitrite, or fumarate. In order to grow by fermentation, B. subtilis required both glucose and pyruvate, while B. licheniformis and E. coli were capable of using either glucose or pyruvate.     

The molecular cloning of artemisinic aldehyde Delta11(13) reductase and its role in glandular trichome-dependent biosynthesis of artemisinin in Artemisia annua

At some point during biosynthesis of the antimalarial artemisinin in glandular trichomes of Artemisia annua, the Delta11(13) double bond originating in amorpha-4,11-diene is reduced. This is thought to occur in artemisinic aldehyde, but other intermediates have been suggested. In an effort to understand double bond reduction in artemisinin biosynthesis, extracts of A. annua flower buds were investigated and found to contain artemisinic aldehyde Delta11(13) double bond reductase activity. Through a combination of partial protein purification, mass spectrometry, and expressed sequence tag analysis, a cDNA clone corresponding to the enzyme was isolated. The corresponding gene Dbr2, encoding a member of the enoate reductase family with similarity to plant 12-oxophytodienoate reductases, was found to be highly expressed in glandular trichomes. Recombinant Dbr2 was subsequently characterized and shown to be relatively specific for artemisinic aldehyde and to have some activity on small alpha,beta-unsaturated carbonyl compounds. Expression in yeast of Dbr2 and genes encoding four other enzymes in the artemisinin pathway resulted in the accumulation of dihydroartemsinic acid. The relevance of Dbr2 to trichome-specific artemisinin biosynthesis is discussed.     

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid

Sixty-five strains of obligately and facultatively heterofermentative sourdough lactic acid bacteria were screened for their capacity to grow optimally in the presence of arabinose, ribose and xylose as carbon sources. Lactobacillus alimentarius 15F, Lact. brevis 10A, Lact. fermentum 1F and Lact. plantarum 20B showed higher growth rate, cell yield, acidification rate and production of acetic acid when some pentoses instead of maltose were added to the SDB medium. Lactobacillus plantarum 20B used arabinose also in a synthetic medium where complex growth factors such as yeast extract were omitted. Other Lact. plantarum strains did not show the same property. Pentosan extract was treated with alpha-L-arabinofuranosidase from Aspergillus niger or endo-xylanase from Bacillus subtilis to produce hydrolysates containing mainly arabinose and xylose, respectively. In particular, the hydrolysate containing arabinose substantiated the growth and the production of lactic acid and, especially, of acetic acid by Lact. plantarum 20B. Sourdough fermentation by Lact. plantarum 20B with addition of pentosan extract and alpha-L-arabinofuranosidase increased the acidification rate, titratable acidity and acetic acid content compared with traditional sourdough. A facultatively heterofermentative strain, Lact. plantarum 20B, also produced a sourdough with an optimal fermentation quotient.     

The production of artemisinin precursors in tobacco

Artemisinin, in the form of artemisinin‐based combination therapies (ACTs), is currently the most important compound in the treatment of malaria. The current commercial source of artemisinin is Artemisia annua, but this represents a relatively expensive source for supplying the developing world. In this study, the possibility of producing artemisinin in genetically modified plants is investigated, using tobacco as a model. Heterologous expression of A. annua amorphadiene synthase and CYP71AV1 in tobacco led to the accumulation of amorphadiene and artemisinic alcohol, but not artemisinic acid. Additional expression of artemisinic aldehyde Δ11(13) double‐bond reductase (DBR2) with or without aldehyde dehydrogenase 1 (ALDH1) led to the additional accumulation dihydroartemisinic alcohol. The above‐mentioned results and in vivo metabolic experiments suggest that amorphane sesquiterpenoid aldehydes are formed, but conditions in the transgenic tobacco cells favour reduction to alcohols rather than oxidation to acids. The biochemical and biotechnological significance of these results are discussed.