啤酒腐败菌的酒花抗性

酒花苦味物质具有抗菌活性,能抑制多种细菌生长。未解离的苦味物质作为一个离子载体,驱散细胞跨膜pH梯度(ΔpH),影响细胞吸收营养物质,使细胞因饥饿而死亡。小部分乳酸菌具有酒花抗性,使其能在啤酒中生长。这种酒花抗性是菌株特异性的,并需要诱导产生。研究表明它与多种抗性机制有关,如细胞壁成分、多个膜上运输载体。已有数个与酒花抗性相关的基因被报道,并用它们可作为PCR快速检测啤酒腐败菌的跨种基因标记。     

啤酒花的萃取

本文综述了使用啤酒花萃取物的优点以及啤酒花的超临界二氧化碳萃取和液态二氧化碳萃取的特点。     

乳链菌肽(nisin)抗性机制的研究进展

乳链菌肽(nisin)是某些乳酸乳球菌产生的一种羊毛硫细菌素。其对包括食品腐败菌和致病菌在内的许多革兰氏阳性菌具有强烈的抑制作用,是目前世界上唯一被允许用作食品添加剂的细菌素。nisin的广泛使用虽未引发大范围的抗性,但在自然界或实验室的选择压力下,某些非nisin产生菌也获得了抵御nisin攻击的抗性机制。nisin抗性机制通常涉及两种方式,即非特异性的生理适应机制和特异性蛋白酶介导的主动防御机制。本文综述了近年来nisin抗性机制的研究进展。     

铅胁迫下植物抗性机制的研究进展

综述了近10多年来国内外研究重金属铅对植物的伤害机理,以及植物对铅的耐性机制的研究进展.首先从细胞分裂、细胞膜透性、光合作用和抗氧化酶系统等生理生化方面讨论了铅对植物的伤害机理,其次分析了铅离子跨膜运输、根系分泌物、金属配位体、铅离子区域化分布与植物抗性的关系.     

微生物铬转化和抗性机制与生物修复研究进展

铬(Chromium,Cr)是过渡金属元素,在自然界中以六价[CrO_4~(2-),Cr_2O_7~(2-),Cr(Ⅵ)]和三价[Cr(OH)_3,Cr(Ⅲ)]为主。很多微生物在长期铬胁迫的条件下,进化出了一系列铬转化和抗性机制。微生物对铬的转化包括Cr(Ⅵ)的还原和Cr(Ⅲ)的氧化。微生物的Cr(Ⅵ)还原可以将毒性强的六价铬转化为毒性弱或无毒的三价铬,这类微生物有较强的土壤和水体铬污染治理潜力。Cr(Ⅲ)的氧化也在铬的生物地球化学循环过程中起着至关重要的作用。除了Cr(Ⅵ)的还原,微生物对铬的抗性机制还有:(1)减少摄入;(2)外排;(3)清除胞内氧化压力;(4)DNA修复。本文主要介绍微生物的铬转化和抗性机制,以及其在铬污染生物修复中应用的最新研究进展。     

啤酒腐败微生物与啤酒微生物稳定性研究进展

尽管生产环境和卫生条件已经得到大幅改善,但啤酒生产过程中仍然会发生微生物污染,因此,真正意义上的啤酒纯种酿制是很难实现的。为了有效控制生产过程中的微生物污染,本文系统介绍了啤酒微生物的多样性及其在生产工序中的分布,探讨了啤酒环境对抑制啤酒微生物污染的影响,讨论了啤酒微生物对啤酒质量与风味的积极贡献,提出合理控制外源微生物侵染是形成不同啤酒典型特征的关键。     

细菌抗生素和重金属协同选择抗性机制研究进展

随着各类抗生素和新型复合金属材料的不断开发和使用,环境中抗生素和重金属离子协同污染的机率不断提高,对环境选择最为敏感的细菌通过自身的进化和发展形成了二者协同选择的抗性机制,如协同抗性、交叉抗性、协同调控和生物膜诱导机制。     

狄斯瓦螨对杀螨剂抗性机制的研究进展

狄斯瓦螨Varroa destructor是严重危害西方蜜蜂Apis mellifera的主要寄生螨之一,由于杀螨剂长期大量、单一和连续使用,狄斯瓦螨对杀螨剂的抗性发展日趋严重,探明狄斯瓦螨抗性机制对于治理狄斯瓦螨具有重要意义。狄斯瓦螨抗性形成受遗传因素、人为操作因素及其他生态因素的影响,其抗性机制与化学杀螨剂的种类有关,目前研究较多的是靶标不敏感性机制和解毒代谢增强机制,对拟除虫菊酯类杀螨剂抗性机制研究较为透彻,而对有机磷类和甲咪类杀螨剂抗性机制研究有限。本文基于文献,阐述了狄斯瓦螨对拟除虫菊酯类、有机磷类和甲咪类杀螨剂抗性机制的最新研究进展,讨论了抗性治理的最新研究成果及该领域未来的研究方向,以期为狄斯瓦螨有效治理、杀螨剂的安全有效使用及新型杀螨剂开发等研究提供参考。     

Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH

AIMS: To examine the resistance of beer isolates of lactic acid bacteria (LAB) towards a mixture of tetrahydroiso-alpha-acids (Tetra) by growth experiments as well as by measurement of intracellular pH. METHODS AND RESULTS: Beer LAB isolates were identified to species level by SDS-PAGE of whole-cell proteins. Beer isolates of Lactobacillus brevis showed better ability for growth in the presence of Tetra than nonbeer isolates of the L. brevis or other species of LAB including beer and nonbeer isolates. The antimicrobial effect of Tetra was also examined by noninvasive measurement of intracellular pH by fluorescence ratio imaging microscopy for selected beer isolates of L. brevis and Pediococcus inopinatus. Strains of L. brevis showing limited decrease of intracellular pH during exposure to Tetra also showed better ability for growth in the presence of these compounds as well as in commercial beer products. CONCLUSIONS: It was possible to apply a method for noninvasive measurement of intracellular pH to predict the resistance of beer spoilage LAB towards the Tetra hop analogue compounds. SIGNIFICANCE AND IMPACT OF THE STUDY: This study demonstrated the usability of a new rapid method for detecting hop-resistant variants of known beer spoilage LAB species.     

Monoprenylierte acylphloroglucine

The incorporation of labeled precursors into hop bitter compounds is presented and a scheme for the biosynthesis of these substances via 1-acyl-3-prenyl phloroglucinols is proposed.     

Enzymatic Reactions by Five Chalcone Synthase Homologs from Hop (Humulus lupulus L.)

The enzyme activities encoded in five cDNAs for chalcone synthase (CHS) homologs from hop were investigated. Only valerophenone synthase (VPS) and CHS_H1 showed both naringenin-chalcone and phlorisovalerophenone forming activity. Narigenin-chalcone production by VPS was much lower than by CHS_H1. Therefore, it is highly possible that flavonoid depends mainly on CHS_H1, while bitter acid biosynthesis depends mainly on VPS and CHS_H1.     

Einbau von 14C-mevalonsäurelacton in hopfenbitterstoffe

Labeled mevalonate is incorporated into terpenes and hop bitter compounds by Humulus lupulus. The role of mevalonate as a precursor for the prenyl (3-methyl-but-2-enyl) side chain of the hop bitter compounds is discussed.     

Chalcone synthase homologues from Humulus lupulus: some enzymatic properties and expression

The enzymatic properties of four chalcone synthase homologues CHS_H1, VPS, CHS 2 and CHS 4 from Humulus lupulus L. were investigated after heterologous expression in Escherichia coli. It was found that both VPS and CHS_H1 can utilize isovaleryl-CoA and isobutyryl-CoA as substrates producing compounds with positions in thin layer chromatography characteristic for phloroisovalerophenone and phloroisobutyrophenone. These reactions are accompanied by the formation of associated byproducts. The formation of naringenin chalcone can be catalyzed primarily by CHS_H1. Comparatively the ability of VPS to perform chalcone synthase reaction is very limited. Since only CHS_H1 has true chalcone synthase activity, this enzyme can be considered a key enzyme in prenylflavonoid biosynthesis. Both CHS 2 and CHS 4 utilize isovaleryl-CoA and isobutyryl-CoA as substrates, but the reactions were prematurely terminated. In comparison with VPS and CHS_H1, the optimum pH of CHS 2 was shifted to lower value. High expression of chalcone synthase-like genes were found in maturating hop cones of cultivars with high bitter acid content (Agnus, Magnum, Target) by Northern and Western blotting using probes specific for vps, chs_H1, chs 4 and polyspecific serum risen against recombinant protein CHS4, respectively. It was also found that these cultivars maintained expression of CHS homologues for a longer period of time during cone development in contrast to time-limited expression of CHS homologues in cultivars with low bitter acids content.     

利用色谱法快速检测分析啤酒腐败菌的新方法

啤酒在生产过程中很容易染菌,而传统的用于啤酒腐败菌检测的方法耗时长,不能满足实际需求.由于腐败菌污染的啤酒通过色谱检测,相应组分(生物胺、有机酸和风味物质)都会有特征峰的产生,所以本研究通过建立无腐败菌污染的啤酒中各组分的标准色谱图,再使啤酒强制染菌,对其组分进行色谱分析,并与标准色谱图进行比较,从而找出各组分对应的特征峰.未来,此方法可用于实际生产线上快速检测啤酒是否发生微生物污染.     

Bildung und weiterreaktion von acylvorstufen der hopfenbitterstoffe

Isobutyric acid is incorporated into desoxycohumulone, cohumulone and colupulone and isovaleric acid is incorporated into desoxyhumulone, humulone and lupulone. The compound 1-isobutyryl-3-(3,3-dimethylallyl)-phloroglucinol (CoX) can be considered as an intermediate for the first three components of the hop resins while isovaleryl-3-(3,3-dimethylallyl)-phloroglucinol (X) is an intermediate in the biosynthesis of the parent compounds.