贝莱斯芽孢杆菌防治甜樱桃采后软腐病的效果和机理

为探索贝莱斯芽孢杆菌（Bacillus velezensis）抑制甜樱桃软腐病的作用机理,实验分析贝莱斯芽孢杆菌KT对匍枝根霉（Rhizopus stolonifer）LC-7的体外和甜樱桃果实体内抑制效果,以及贝莱斯芽孢杆菌KT菌株对甜樱桃果实相关防御酶活力的影响,并通过转录组学解析在与匍枝根霉互作期间,贝莱斯芽孢杆菌KT菌株中与次级代谢物合成和生物防治相关基因的表达情况。结果表明,1×109 CFU/mL贝莱斯芽孢杆菌KT菌悬液对匍枝根霉LC-7菌丝抑制率达87.12%,此时孢子萌发率和胚芽管长度分别为21.54%和11.45 μm。在甜樱桃果实上,1×109 CFU/mL贝莱斯芽孢杆菌KT菌悬液处理48 h后,果实软腐病发病率约为20%,比对照组降低了约80%,并且贝莱斯芽孢杆菌KT菌悬液能抑制甜樱桃果实多酚氧化酶和脂氧合酶活力,诱导过氧化物酶、苯丙氨酸解氨酶、几丁质酶和β-1,3-葡聚糖酶活力增加,提高果实抗氧化和抗病能力。扫描电子显微镜观察发现,经与贝莱斯芽孢杆菌KT菌株共培养后,匍枝根霉LC-7菌丝和孢子形态扭曲,贝莱斯芽孢杆菌KT对匍枝根霉LC-7具有明显的致畸作用。转录组学分析结果表明,贝莱斯芽孢杆菌KT菌株中抗生素合成基因簇bacillaene中的pksIJ和糖醛酸磷壁酸合成基因簇中的tuaAGE基因表达上调,此外发现,表达差异显著的基因主要富集在生物学过程中的核糖核蛋白复合体组装和亚基组成及核糖体组装等一系列与核糖体活动相关的过程。贝莱斯芽孢杆菌可能通过营养和空间竞争以及分泌抑菌活性物质直接抑制匍枝根霉LC-7,还可诱导甜樱桃果实的抗病性。贝莱斯芽孢杆菌对由匍枝根霉引起的甜樱桃软腐病有良好的控制作用,具有开发成生防菌剂的潜力。     

差别化仿毛纱线纺纱工艺参数的最优化

分析和讨论了高收缩聚酯／粘胶纱纺制过程中的三个主要工艺参数：热处理温度、时间和纱线捻系数。优选出了最佳结果。     

铁皮石斛花色苷提取及其抗氧化活性分析

以龙江铁皮石斛为试验材料,对微波辅助提取法提取的铁皮石斛花色苷的抗氧化活性进行了综合评价。结果表明:最佳提取条件为乙醇体积分数50%、料液比1︰20(g/mL)、辐射功率406 W、辐射时间90 s、浸泡时间4h、提取次数2次,在此条件下铁皮石斛花色苷含量为1.052 mg/g,花色苷质量浓度为35.07 mg/L。铁皮石斛花色苷有较强的抗氧化能力,且与花色苷质量浓度显现出一定的正比关系,抗氧化效果强于VC。以同浓度梯度的抗坏血酸作对照,根据IC₅₀值的比较可知花色苷的清除效果明显优于同浓度梯度的抗坏血酸。     

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.     

Virulence profiles of Klebsiella pneumoniae isolated from 2 large dairy farms in China

We recently reported on the diversity of Klebsiella pneumoniae isolated from dairy herds in China. In our previous work, isolates from subclinical mastitis (SCM) had lower indices of diversity when compared with bacteria from other sources, possibly due to a contagious-like spread of udder adapted strains. Here we explored the virulence profile and capsular types of K. pneumoniae isolated from different sources on 2 dairy farms in China. Our overarching goal was to gain insights on the role of virulence genes toward the severity of mastitis caused by K. pneumoniae. A total of 1,484 samples were collected from clinical mastitis (CM; n = 355), SCM (n = 561), bulk tank milk (BTM; n = 130), and environmental and extramammary (EE) sites (n = 438). From those, 431 K. pneumoniae isolates were obtained, including 129, 77, 66, and 159 isolates from CM, SCM, BTM, and EE samples, respectively. Polymerase chain reactions were used to determine the capsular types and to detect potential virulence genes in all isolates. No significant farm effects were observed when comparing the distribution of most virulence genes in K. pneumoniae isolated from each source. K57 was the most prevalent capsular type in K. pneumoniae from all sources, but with increased detection rate in isolates from CM. entB, kfu, fimH1, mrkD, and β-d-lacZ were frequently detected in K. pneumoniae from all sources. β-d-lacZ, entB, and ituA were more prevalent in isolates from CM, whereas kfu, allS, and nif were more frequently detected in isolates from SCM. ybtS, aerobactin, and rpmA had increased prevalence in K. pneumoniae from BTM when compared with bacteria from other sources. No association was detected between virulence genes and the severity of CM. K57 and the nif gene had the highest discriminatory power to classify isolates from CM and SCM, respectively. Based on our findings, it is likely that K57 is the dominant capsular type in K. pneumoniae causing CM in large Chinese dairy herds. Likewise, we demonstrated that β-d-lacZ is disseminated in K. pneumoniae isolated from large Chinese dairy farms, irrespectively of the source of bacteria. Our results also suggest a low contribution of the virulence profile of K. pneumoniae toward CM severity. Finally, the role of nif in increasing the adaptability to the udder and promoting a contagious-like spread of K. pneumoniae warrants further investigation.     

微波联合红外烘烤对夹心海苔品质的影响

为解决夹心海苔在生产过程中二次高温烘烤导致的生产能耗高、产品品质参差不齐等问题,本论文研究了7.5、15 W/g功率微波联合120、150、180、210 ℃红外烘烤对比单一红外烘烤对夹心海苔质构、色泽、营养成分、风味以及微生物的影响.结果表明:对比单一红外烘烤,微波联合红外烘烤的夹心海苔质构特性变化显著(P ＜0.0...     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

The protein properties of germinated naked barley with infrared and hot air-drying and its noodle-making potential

The naked barley was germinated and then carried out with hot air- or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β-sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air-dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins.     

微波消解-火焰原子吸收分光光度法测定复方肝浸膏片中铁的含量

目的 建立微波消解-火焰原子吸收分光光度法测定复方肝浸膏片中铁含量的方法。方法 火焰类型选择空气-乙炔, 测定波长为248.3 nm, 狭缝1.8 nm, 灯电流35 mA, 乙炔流量为2.5 L/min, 空气流量 10 L/min。结果 铁在0~6 μg/mL范围内与吸光度呈良好的线性, 线性相关系数r为0.9988, 平均回收率为100.7%, 测定结果的相对标准偏差均小于5.0%。结论 该方法重复性好, 稳定性好, 准确度高, 适用于复方肝浸膏片中铁的含量测定。     

基于智舌的水产品中创伤弧菌快速检测体系的构建

以创伤弧菌为研究对象,探讨智舌在致病性弧菌快速检测中的可行性。首先用基于脉冲伏安法的智舌监测创伤弧菌的生长趋势,并以常规的浊度法验证其可行性;再用智舌鉴别11种致病性弧菌的液体培养物,以确定智舌结合主成分分析法能否将致病性弧菌区分开及其所需的最短时间;最后用智舌结合SIMCA法构建创伤弧菌的模式识别单元。结果显示,可用智舌监测液体培养基中创伤弧菌的生长情况;当在特异性培养基中培养弧菌8h后,智舌能很好地区分11种致病性弧菌;7种电极与其频率段组合下的PCA模型,对所有样本的判别准确率达到100%,说明所建模型可用于创伤弧菌的快速筛检。智舌快速检测创伤弧菌的方法切实可行。