分离自养殖水体的异养硝化-好氧反硝化菌及其脱氮作用研究

本研究从8份养殖水体样品中富集、分离、纯化、鉴定能脱除亚硝态氮、硝态氮和氨氮的菌株资源,获得8株亚硝态氮脱除菌、8株硝态氮脱除菌和11株氨氮脱除菌,分布在Pseudomonas、Paracoccus、Zobellella、Achromobacter、Bosea、Paenarthrobacter、Corynebacterium、Bacillus、Delftia和Gordonia等属。对这27株菌进行脱氮特性分析,筛得2株异养硝化-好氧反硝化菌,分别鉴定为Pseudomonas stutzeri j-1和Zobellella denitrificans2G-5。这2株菌脱氮性能优越,在3种氮素培养基中培养18 h后,对亚硝态氮、硝态氮和氨氮的脱除率在99.53%～99.89%之间。将之用于未灭菌的养殖水脱氮,菌株j-1表现出一定的定殖和增殖能力,发挥出良好的脱氮效果;但菌株2G-5增殖能力较弱,脱氮效果不明显。本研究发掘了一批脱氮菌株资源,获得了2株具有重要应用潜力的异养硝化-好氧反硝化菌,为细菌氮循环代谢机制研究和脱氮技术研发积累了物质基础。     

一株异养硝化细菌的筛选鉴定及硝化性能研究

本研究从位于杭州某化肥厂污水池中筛选出一株异养硝化细菌。根据形态学特征及16SrDNA序列分析,初步判定该菌株为恶臭假单胞菌,命名为DF-1。通过单因素试验研究DF-1的生长和脱氮特性,结果表明以柠檬酸钠为碳源、硫酸铵为氮源时,菌株DF-1在20℃、60r/min、C/N为14条件下,培养24h后氨氮去除率达到99. 8%,总氮去除率为97. 8%。整个硝化过程中没有硝态氮和亚硝态氮积累,p H由7. 0增加到8. 8。通过反硝化能力验证试验,发现菌株不能以亚硝态氮或硝态氮为唯一氮源生长。菌株DF-1具有良好的耐高氨氮特性,在初始氨氮浓度为1000mg/L的条件下培养36h后,氨氮去除率达到52. 7%。表明菌株DF-1在高氨氮废水的生物处理方面具有良好的应用前景。     

腐乳中高效氨氮降解菌的筛选、鉴定与降解特性研究

以500mg/L的高浓度(NH_4)_2SO_4为唯一氮源的选择培养基,从市售的腐乳中分离筛选出1株对高氨氮含量中氨氮降解效率较高的菌株FR08,经形态学和生理特性初步鉴定其为巨大芽孢杆菌。实验结果表明:在初始氨氮质量浓度为500mg/L,初始pH值为7.0,培养温度为28℃时,该菌株48h对氨氮降解率为73.64%。该菌可应用于养殖废水、生活污水及氨氮污染较严重的土壤的氨氮处理。     

泡菜中高效氨氮降解菌的筛选及鉴定

为研究微生物降解氨氮的能力,解决城市生活污水、工厂污水的氨氮污染现象提供参考,以市售的泡菜作为原材料,培养基以500mg/L的高浓度(NH_4)_2SO_4为唯一氮源的选择培养基,分离筛选出对高氨氮含量有氨氮效果的菌株,并从中筛选出1株氨氮降解效率较高的菌株LJK8,对其进行了形态学和生理特性等鉴定,初步鉴定为Rheinheimera aquatica(水莱茵海默氏菌)。实验结果表明:在初始氨氮质量浓度为500 mg/L,初始pH值为7.4,培养温度为28℃时,该菌株72h对氨氮的降解率为64.85%。对该菌进一步深入研究,优化其降解条件,再应用到养殖废水、生活污水及氨氮污染较严重的土壤的氨氮处理中,期望得到更大的收益。     

一株高浓度氨氮耐受的除氨氮菌筛选、鉴定及发酵条件优化

利用摇瓶富集培养以及平板驯化筛选的方法,从受发酵工业污水污染严重的土壤中分离筛选得到高氨氮耐受的除氨氮菌株N-2。根据形态特征及基于16S rDNA序列的系统发育分析进行菌株鉴定;以高浓度氨氮模拟废水试验验证菌株最高氨氮耐受浓度;并以氨氮去除率为评价指标,通过单因素及正交试验优化确定菌株最佳氨氮去除条件,为其工业化应用奠定理论基础。结果表明:筛选得到一株综合性能优良的N-2菌株,经鉴定为球形赖氨酸芽孢杆菌（Lysinibacillus sphaericus）;通过氮素形态测定表明该菌经细菌同化作用可在10 h内对氨氮实现快速去除,无硝酸盐氮与亚硝酸盐氮积累,且在氨氮初始浓度为6000 mg/L的模拟氨氮废水中仍能进行正常生长繁殖;优化确定最佳氨氮去除条件为C/N为10、接种量5%、pH8.0、温度31 ℃、转速180 r/min和装液量62.5 mL/250 mL;且在最优条件下对50 mg/L氨氮10 h去除率可达97.7%,对100 mg/L氨氮10 h去除率为91.0%,对500 mg/L氨氮10 h去除率为71.7%。由此可见,菌株N-2在高氨氮浓度发酵工业废水的氨氮去除具有广阔发展前景。     

好氧反硝化菌的分离及脱氮特性研究

研究了从活性污泥中分离得到好氧反硝化细菌106及其反硝化能力,探讨了培养基碳源、CODCr/N、培养温度及pH对菌株106反硝化作用的影响。结果表明,菌株106能在好氧条件下有效去除培养基中的硝基氮,且其脱氮率达90%以上。其最适培养条件为30℃、摇床转速160r/min、初始pH7.0,分别以琥珀酸钠和硝酸钾为唯一碳源和氮源时,最适CODCr/N为26。该菌在溶解氧为6.0±1.0mg.L-1条件下,培养24h时对NO-3-N的去除率为99.17%。该反硝化细菌106可以在好氧条件下第1d内完成脱氮,具备高效的反硝化性能,且在整个反硝化过程中一直保持低水平的亚硝酸盐浓度。     

ASND法处理食品发酵废水出水达一级A标准工艺研究

将异养硝化-好氧反硝化菌株投加到SBR反应器中,对含有优势菌株的污泥进行培养驯化、优化运行周期的操作,使其具有良好的生化、硝化和反硝化性能。运行SBR反应器处理模拟食品发酵废水(CODCr、氨氮、总氮质量浓度分别大于等于600,80,85 mg/L),经处理后的出水CODCr、氨氮和总氮质量浓度分别为56,0.65,14 mg/L。后期向处理后的出水投加20 mg/L的聚合氯化铝混凝沉淀进一步降低出水CODCr,至此出水CODCr和氮类化合物质量浓度已达到GB 18918—2002《城镇污水处理厂污染物排放标准》中的一级A标准(出水CODCr、氨氮、总氮质量浓度分别小于50,5,15 mg/L)。     

云芝漂白模拟糖厂废水及收获菌体营养条件研究(Ⅱ)

本文研究了云芝菌株在模拟废水中生长,获得对废水较高的漂白效果以及最大菌丝体产量的培养基成份为:模拟废水培养基中初始外加碳源-葡萄糖添加量为1%、氮浓度范围是6～12mmol/L、CaCl2浓度为0.05mol/L、RS为消泡剂。利用均匀实验设计结果表明氮浓度是影响云芝对废水脱色率的主要因素,氮源与VB1含量的交互作用项对生物量的影响最为显著。     

鲁氏酵母脱除水溶液中Cd~(2+)的研究

研究了鲁氏酵母(Zygosaccharomyces rouxii)CICC1379作为吸附剂对水溶液中镉的脱除作用。结果表明:温度和振荡频率对Cd2+脱除率影响不大,初始pH和菌体浓度则影响很大。初始pH3-5,脱除率均随pH增大而增大。pH5-7是鲁氏酵母对低、高2组溶液的脱除Cd2+的最适pH。Cd2+脱除率随时间变化的曲线表明,酵母在10.22mg/L和53.39mg/LCd2+溶液中,在5min内完成大部分吸附并在30min内达到吸附平衡。     

水解酶及硝化菌剂强化处理制革废水的研究

针对制革废水高悬浮物、高油脂、高总氮、高氨氮的特点,通过在传统A/O工艺的A段投加两种水解酶,在O段投加两种硝化菌剂实现制革废水的分段强化脱氮处理,并考察菌剂的不同活化以投加方式对脱氮效率的影响。结果表明,投加蛋白酶可有效去除高浓度制革综合废水中的TCOD、SCOD,投加脂肪酶可将高浓度制革综合废水中的悬浮物转化为溶解性物质,两种水解酶均可提高废水的可生化性。比较直投菌粉和经不同方案活化后的菌剂处理废水后发现,投加活化后的Z菌剂可在72 h实现氨氮的达标排放,去除率达96%,达标时间较直投菌粉时缩短了近50 h。对比两种菌剂在各自不同的活化及投加方式下对氨氮的强化去除效果后发现,它们之间的差异不大。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。