甘蔗伤流液中保绿活性物质的分离与初步鉴定

通过化学与物理学方法,从甘蔗(Sugar-cane)伤流液中分离出五种活性因素,对离体叶片有不同程度的保绿效应。依其化学性质判断,应属嘌呤化合物,可能是细胞分裂素物质。     

Effect of γ radiation on physiological parameters of the ethanolic fermentation

This work examines the efficacy of radiation in reducing the viability of certain contaminating bacteria of sugar-cane must and the consequential beneficial effect of lethal doses of radiation on some physiological parameters of the yeast-based ethanolic fermentation. The must from sugar-cane juice was inoculated with different bacteria that usually contaminate the must in the production facilities: Bacillus and Lactobacillus. The contaminated must was irradiated at 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. The population density of the bacteria in the irradiated must was recorded. Ethanolic fermentation by yeast (Saccharomyces cerevisiae) was carried out and the total acidity, the volatile acidity and the organic acids (lactic and acetic) produced during the fermentation were determined. The ethanol yield was also recorded. The treatment with radiation reduced the population of the contaminating microorganisms of the sugar-cane must. The acidity and the organic acids (lactic and acetic) produced during the fermentation decreased as the dose of radiation applied to the must increased. It is concluded that irradiation was efficient in decontaminating the sugar-cane must and improved the biochemical parameters of the ethanolic fermentation, including the ethanol yield by 2%.     

Gibberellic acid production using different solid-state fermentation systems

Gibberellic acid production in liquid fermentation was compared with production of this compound in solid-state fermentation systems using cassava flour, sugar cane bagasse and low density polyurethane. Gibberella fujikuroi produced 23 mg of gibberellin/ml in 120h of liquid fermentation. Solid-state fermentation on bagasse showed excellent growth but presented gibberellin extraction problems. Very low production and growth was observed in solid-state fermentation with low density polyurethane as an inert support. Solid-state fermentation on cassava flour showed high production (250 mg/kg of dry solid medium) in a very short time (36h).     

Short Communication: Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente

A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to the daily addition of sugar-cane juice. Killer yeasts were isolated and may have a role in the exclusion of some transient and contaminant species.     

Microbiology and physiology of Cachaça (Aguardente) fermentations

Cachaça (aguardente) is a rum-style spirit made from sugar cane juice by artisanal methods in Brazil. A study was made of the production, biochemistry and microbiology of the process in fifteen distilleries in Sul de Minas. Identification of 443 yeasts showed Saccharomyces cerevisiae to be the predominant yeast but Rhodotorula glutinis and Candida maltosa were predominant in three cases. Bacterial infection is a potential problem, particularly in older wooden vats, when the ratio of yeasts:bacteria can be 10:1 or less. A study of daily batch fermentations in one distillery over one season in which 739 yeasts were identified revealed that S. cerevisiae was the predominant yeast. Six other yeast species showed a daily succession: Kluyveromyces marxianus, Pichia heimii and Hanseniaspora uvarum were present only at the beginning, Pichia subpelliculosa and Debaryomyces hansenii were detected from mid to the end of fermentation, and Pichia methanolica appeared briefly after the cessation of fermentation. Despite a steady influx of yeasts from nature, the species population in the fermenter was stable for at least four months suggesting strong physiological and ecological pressure for its maintenance. Cell densities during the fermentation were: yeasts – 4 × 10⁸/ml; lactic acid bacteria – 4 × 10⁵/ml; and bacilli – 5 × 10⁴/ml. Some acetic acid bacteria and enterobacteriaceae appeared at the end. Sucrose was immediately hydrolysed to fructose and glucose. The main fermentation was complete after 12 hours but not all fructose was utilised when harvesting after 24 hours.     

Soil temperature in a sugar-cane crop as a function of the management system

Air and soil temperatures are, by far, the most important state variables of agroecosystems. In the case of sugar-cane (Saccharum officinarum L.) they affect plant development, maturation and a series of biological and physical-chemical soil processes. This paper presents a comparative study of three management practices, applied to the first ratoon of a sugar-cane crop established on a Rhodic Kandiudox (Terra Roxa Estruturada) of Piracicaba, SP, Brazil. The management practices are: (i) interrow with bare soil; (ii) trash mulching, maintaining harvest residues (straw+tips) on the soil; (iii) soil with residues from burning the prior crop. Soil temperature was measured with digital stick thermometers driven into the soil down to the depths of 0.03, 0.06 and 0.09 m, meter by meter, close to the crop row, along an 84-point transect that covered all treatments and borders. The measurements were performed from November 1998 (right after the first harvest of the planted cane) to June 1999. The effects of the treatments on soil temperature were, evidently, more prominent in the period November/February when the plants had a smaller height, not closing interrows. Data that were collected on typical days, chosen along the development cycle of the crop, always from 11:00 to 12:00 a.m., show significant differences, mainly between mulched and non mulched treatments, reaching values as high as 7 °C for the average of the three depths. A comparative analysis is made between treatments and their effects are discussed in relation to the sugar-cane crop.     

Enzyme activities and substrate degradation during white rot fungi growth on sugar-cane straw in a solid state fermentation

Two strains of Pleurotus spp., grown in solid state fermentation on sugar-cane straw, degraded the dry matter by 50% after 60 days. The rate of substrate consumption and the dry weight of fruiting bodies decreased in consecutive flushings. Both strains vigorously attacked hemicellulose (80% of total degradation) and lignin (70%). Fruiting bodies were rich in protein and lipids, and had a low content of carbohydrates and ash.     

Ultrasound effects on invertase from Aspergillus niger

Ultrasound effects on the release and activity of invertase from Aspergillus niger cultivated in a medium containing sucrose and peptone and in another with sugar-cane molasses and peptone were investigated. Irradiation was conducted for periods of 2–10 min. with waves of amplitude 20 and 40 using an ultrasound processor of 20 kHz. Product formation was determined as reducing equivalents formed by time units using 3,5-dinitrosalicylic acid. Total and specific activities of the culture supernatants were compared in the presence and absence of sonication. Both amplitudes promoted a significant increase of total invertase activity in the time periods investigated and the highest values were obtained with an amplitude of 20. Ultrasound irradiation caused cell disruption, thus releasing invertase and, after 4 min, activation of the enzyme also occurred. The best conditions for production, extraction and activation of invertase were in molasses medium containing peptone and irradiation with ultrasound waves at 20 for 8 min. This method showed high efficiency for the extraction and activation of invertase from A. niger as well as a great potential for use in industrial processes.     

Charge balance and acidity regulation during growth of sugar-cane cell suspensions

Abstract. An analysis of nutrient uptake by batch cultures of sugar-cane cells was performed to gain information about the ionic balance during uptake of charged metabolites. Whereas younger cultures (up to 1 week old) have to compensate excess cation influx with proton efflux, older cultures show balanced cation–anion uptake.
Younger cells produce a small amount of carboxylic acids to furnish protons for charge compensation at the cytoplasmic membrane. Older cells synthesize organic acids more abundantly to generate protons necessary for the proton demand of nitrate and sulphate assimilation. Despite these assimilation reactions only a small percentage of carbon, which is taken up mainly as hexose, needs to be oxidized to carboxylic acids for that purpose. In contrast, younger cultures preferentially use the amino acids of the medium instead of assimilating nitrate. The use of amino acids as a nitrogen source does not require a significant part of metabolism for biochemical pH-stability, whereas an efficient proton circulation on the cytoplasmic membrane seems to be of major importance.
A balance study of the main metabolized elements, carbon, nitrogen and sulphur was performed to get a quantitative impression of the fate of these nutrients during growth of cell cultures.