雪里蕻腌制中亚硝酸盐含量的实验测定

以冬季10℃以下温度和在37℃恒温中腌制的九头雪里蕻为样品,采用格里斯试剂比色法来测定其亚硝酸盐的含量。实验表明:当在10℃以下时,腌制九头雪里蕻中亚硝酸盐含量在21d前略超国家标准(4 mg/kg);但当在37℃恒温时,亚硝酸盐含量猛增。实验还初步揭示了硝酸还原性细菌是一种兼氧细菌。     

微生物亚硝酸盐还原酶的研究进展

亚硝酸盐还原酶(Nitrite reductase,简称NiR,EC1.7.2.1)是催化亚硝酸盐(Nitrite,简称NIT)还原的一类酶,可降解NIT为NO或NH3,是自然界氮循环过程的关键酶。本文详细阐述亚硝酸盐还原酶的分类、结构特点、催化机制以及现阶段的应用领域,为深入研究亚硝酸还原酶提供参考。     

硝化细菌中亚硝酸盐氧化还原酶的研究进展

亚硝酸盐氧化还原酶(nitrite oxidoreductase,NXR)是硝化细菌将亚硝酸盐氧化为硝酸盐的关键酶,广泛存在于亚硝酸盐氧化菌中.由于它是可溶性的膜内酶,其催化机理与膜内电子传递密切联系,给它的研究带来了一定的困难.本文综述了多年来国内外研究者从不同方面对NXR研究的成果,详细论述了NXR的组成结构、工作机理以及不同因子对其活性的影响,总结了近几年应用于研究NXR的新方法,并展望了对NXR研究的发展方向及其意义.     

一株灰肉红菇内生真菌的分离鉴定及其抑菌活性研究

灰肉红菇（Russula griseocarnosa）是岭南地区著名的野生食药用真菌。本研究通过组织分离的方法,从灰肉红菇子实体分离获得一株内生真菌,经形态学和分子生物学分析鉴定为爪哇虫草（Cordyceps javanica）。以牛津杯抑菌圈法及二倍稀释法测试了其菌丝体胞内和胞外多糖粗提物对金黄色葡萄球菌（Staphylococcus aureus）和铜绿假单胞菌（Pseudomonas aeruginosa）的抑菌活性。结果表明：水溶性胞内、胞外多糖对金黄色葡萄球菌及铜绿假单胞菌均具有抑菌活性,最低抑菌浓度（MIC）为37.5 mg/mL。     

腌制蔬菜微生物的研究进展

对腌制蔬菜微生物的研究进展进行综述,包括腌制原理,腌制过程中的主要微生物和影响微生物的环境因子,以及鉴定微生物的传统方法和基因测序技术,分析了不同鉴定技术的优缺点,为腌制蔬菜微生物研究提供科学依据。     

蔬菜低盐腌制技术的研究进展

综述了低盐腌制蔬菜的研究现状,重点阐述了高盐咸坯脱盐技术和直接低盐腌制技术的研究进展,指出蔬菜低盐腌制技术在现阶段存在的不足,并对其未来的发展前景进行了展望,为低盐腌制蔬菜的研发提供理论借鉴与参考。     

茶多酚对大肠杆菌抑菌机理的研究

茶多酚(tea polyphenols,TP)是一种具有广谱抗菌作用的活性质,以大肠杆菌(Escherichia coli,E.coli)为研究对象,采用牛津杯实验研究茶多酚的最小抑菌浓度,并采用结晶紫实验、电导率测定、离子泄漏测定来分析TP对E.coli细胞膜通透性的影响。通过琼脂糖凝胶电泳分析TP对E.coli DNA的影响。结果显示,TP对E.coli的最小抑菌浓度为40μg/m L;结晶紫实验中,随着浓度的增大,OD590也随之增大;随着处理时间的增长,电导率随之增大,离子泄漏随之增多,说明TP可以作用于E.coli的细胞膜,能够改变其通透性。通过琼脂糖凝胶电泳分析可知TP处理后和空白对照组相比较,DNA条带出现变暗、拖尾现象,说明TP能够作用于E.coli的遗传物质DNA。     

水体中亚硝酸盐积累的生物过程及影响因素研究进展

亚硝酸盐是氮循环过程的中间产物,其积累超过一定量则会抑制微生物的生长与代谢,也会给人与水生生物带来健康风险。而在高氮污水生物脱氮工艺中,持续维持亚硝酸盐的积累能实现短程硝化过程,降低生物脱氮的能耗进而降低运营成本。本文综述了在水环境中亚硝酸盐积累的生物过程与积累原因,并对影响亚硝酸盐积累的因素进行了总结,旨在为提高污水处理过程中氮的去除效率,降低运营成本,减少排放污水及自然水体中亚硝态氮含量提供参考。     

硝酸盐/亚硝酸盐检测方法的研究进展

对国内外硝酸盐与亚硝酸盐的检测方法进行综述。亚硝酸盐定量检测方法有光度法、荧光法、示波极谱法、色谱法,这些方法各有优缺点,目前使用最广的是分光光度法。亚硝酸盐快速检测方法也较多,有检测试纸、粉剂等新型检测方法,这些方法简单、方便,可应用于一些简单的定性检测,但对乳、豆浆等具有屏蔽作用的样品检测效果并不理想,因此建立灵敏、准确的硝酸盐/亚硝酸盐的快速检测方法具有重要的现实意义。     

豆豉中高效抑菌活性乳酸菌的筛选及其抑菌研究

目的从云南传统发酵豆豉中分离乳酸菌,并从中筛选具有高抑菌活性的菌株,进一步研究其抑菌谱,并初步分析其抑菌机制,为新型生物防腐剂的开发提供理论依据。方法应用传统纯培养技术及spot-on-lawn法从云南传统发酵豆豉中筛选得到具有抑菌作用的乳酸菌40株,并从中筛选得到1株具有高效抑菌活性的植物乳杆菌YM-4-3菌株。通过HPLC和紫外分光对其主要抑菌物质进行分析与抑菌试验。结果 YM-4-3菌株是1株具有新型生物防腐剂应用潜力的乳酸菌菌株。结论初步推测YM-4-3菌株抑菌机制为有机酸主导,细菌素和其他化学抑菌物质协同作用。     

Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone.     

Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone.     

Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products

Ninety-four strains of lactic acid bateria isolated from refrigerated, prepacked meat and meat products were together with 59 reference strains of Brochothrix, Lactobacillus, Leuconostoc, Pediococcus and Streptococcus phenotypically classfied, using 96 unit characters. Data were examined using Simple Matching (S_SM) or Jaccard coefficient (S_J), and unweighted pair group algorithm with arithmetic averages. Twenty-three clusters with two or more members were defined at the 84% S_SM-similarity level which corresponded to the S_J-similarity level of 61%. Based on S_SM, most field strains were included in nine clusters, and with three unsignificant exceptions these contained no reference strains. The field clusters were designated Carnobacterium piscicola (cluster 1; 5% of field isolates), Carnobacterium divergens(cluster 2; 9% of field isolates), Leuconostoc (cluster 9; 18% of field isolates) and Lactobacillus (cluster 4, 10, 11, 12, 13 and 14; together 60% of field isolates). The Lactobacillus clusters had many features in common with cluster II of Shaw & Harding (1984). Phenotypical characteristics of major clusters are given. The S_SM and S_J based classifications basically coincided for the field strains; the exception was cluster 4 which now were split in two parts. Fourteen clusters were made up of mainly reference strains (S_SM). Most of them included more than one type strain on species level; exceptions were Brochothrix thermosphacta (cluster 3), Lactobacillus salivarius (cluster 17) and Leuconostoc mesenteroides (cluster 18). Several rearrangements were seen amongst the clusters of the reference strains when S_J, instead of S_SM, was used for clustering.     

System for evaluating clostridial inhibition in cured meat products.

A method for evaluating inhibition of Clostridium botulinum, C. sporogenes, and C. perfringens in cured meat products was developed. This system can easily be used in the microbiology laboratory using aluminum ointment tubes as the product container. Swells caused by gas production by the organism are easily observed by using the aluminum tubes. Results obtained confirmed earlier work on the inhibitory effect of sodium nitrite and sorbic acid against the clostridia in cured meat products.     

System for evaluating clostridial inhibition in cured meat products.

A method for evaluating inhibition of Clostridium botulinum, C. sporogenes, and C. perfringens in cured meat products was developed. This system can easily be used in the microbiology laboratory using aluminum ointment tubes as the product container. Swells caused by gas production by the organism are easily observed by using the aluminum tubes. Results obtained confirmed earlier work on the inhibitory effect of sodium nitrite and sorbic acid against the clostridia in cured meat products.     

Augmentation of nitrite therapy in cerebral ischemia by NMDA receptor inhibition

Our recent work suggested that early infusion of nitrite might represent a novel therapeutic approach for acute ischemic stroke. In this study, we sought to examine the therapeutic time window of nitrite in an experimental stroke model, and to develop combined strategies for augmenting its protective effects. Nitrite was infused at various times after ischemia to rats subjected to transient or permanent focal ischemia. Nitrite was infused with memantine to prevent the potential toxicity. Infarct volumes, functional outcomes, microhypoxic areas, and oxidative stress were measured. Nitrite reduced the infarction volume and enhanced functional recovery when administered within 3 and 1.5 h in the transient and permanent model, respectively. Combined therapy with nitrite and memantine prolonged the time window up to 4.5 h. The potential oxidative toxicities of nitrite were significantly inhibited by memantine. The combination therapy of nitrite and memantine may be a feasible therapeutic approach for acute ischemic stroke.     

一株高效去除亚硝酸氮细菌的分离鉴定及其脱氮特性研究

【目的】从南美白对虾养殖塘中分离到高效去除亚硝酸氮的细菌, 对其分类和脱氮特性进行了研究。【方法】 以除亚硝酸氮为主要指标, 取养殖塘底层水样分离筛选菌株; 依据16S rRNA基因序列和生理生化特征初步鉴定菌株; 研究不同碳源、碳氮比、起始pH、温度、摇床转速和氯化钠浓度对反硝化除亚硝酸氮的影响, 并考查了菌株对硝酸氮和氨氮的利用情况。【结果】得到的菌株中菌株FP6活性最高, 初步鉴定菌株FP6属于地衣芽孢杆菌。菌株FP6的生长最适脱氮碳源为蔗糖, 菌株FP6去除亚硝酸氮有高活性的条件范围为: C/N值15?25、起始pH 7.0?10.0、温度20 °C?37 °C、摇床转速0?200 r/min和氯化钠浓度0?40 g/L。菌株FP6对硝酸氮和氨氮都有一定的去除能力, 利用硝酸氮时不积累亚硝酸氮。【结论】地衣芽孢杆菌FP6具有优良的除亚硝氮特性, 适宜的温度、pH和盐度范围较宽。     

Causes of variation in botulinal inhibition in perishable canned cured meat.

Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substituted for fresh pork ham. Pork or beef heart meat showed no inhibition of the Clostridium botulinum inoculum even with a 156-microgram/g amount of sodium nitrite added to the product. This effect appears to be one of stimulating outgrowth, since residual nitrite depletion was not measurably altered.     

Causes of variation in botulinal inhibition in perishable canned cured meat.

Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27 degrees C. Adding hemoglobin to the formulation reduced residual nitrite after processing and decreased botulinal inhibition. Different meats yielded different rates of botulinal outgrowth when substituted for fresh pork ham. Pork or beef heart meat showed no inhibition of the Clostridium botulinum inoculum even with a 156-microgram/g amount of sodium nitrite added to the product. This effect appears to be one of stimulating outgrowth, since residual nitrite depletion was not measurably altered.