黄铁矿烧渣微生物脱硫

在烧渣生物脱硫的试验.论研究了矿浆浓度、Fe³⁺浓度及pH值对游离T.f菌浓度和脱硫率的影响.证明烧渣脱硫是T.f.菌直接浸出作用和由细菌而产生的Fe³⁺间接浸出作用的联合;脱硫速率和菌种氧化活性受到吸附在固相上和液相中细菌生长情况、矿浆浓度、pH值和Fe³⁺的影响;三价铁离子的添加可影响菌种活性,抑制浸出的进行,且易在矿物表面产生沉淀,降低氧化率.烧渣生物脱硫后,可达到铁精矿标准.     

Use of mesophilic and thermophilic bacteria for the improvement of copper extraction from a low-grade ore

Bioleaching was examined for copper extraction from a low grade ore using mesophilic and moderate thermophilic bacteria. Five equal size columns were used for the leaching of the ore. Sulfuric acid solution with a flow rate of 3.12 L.m-2.h-1 and pH 1.5 passed through each column continuously for 90 d. In the first and the second column, bioleaching was performed without agglomeration of the ore and on the agglomerated ore, respectively. 28wt% of the copper was extracted in the first column after 40 d, while this figure was 38wt% in the second column. After 90 d, however, the overall extractions were almost the same for both of them. Bioleaching with mesophilic bacteria was performed in the third column without agglomeration of the ore and in the fourth column on the agglomerated ore. After 40 d, copper extractions in the third and the fourth columns were 62wt% and 70wt%, respectively. Copper extractions were 75wt% for both the columns after 90 d. For the last column, bioleaching was performed with moderate thermophilic bacteria and agglomerated ore. Copper extractions were 80wt% and 85wt% after 40 and 90 d, respectively. It was concluded that crushing and agglomeration of the ore using bacteria could enhance the copper extraction considerably.     

Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties

A whey protein isolate powder (WPI) (4–5% water) inoculated with 5x10⁵ viable Streptococcus thermophilus per g, was continuously processed in a twin screw extruder under the following conditions (barrel length = 500 or 1000 mm; screw profile = forward transport and compression elements; moisture content during extrusion = 4–5%; feed rate = 10 kg h^-1; barrel temperature ( T_b ) = 80–204°C; speed of screw rotation = 50 r.p.m.). The minimum residence time determined by pulse injection of erythrosin was 20–25 s (500 mm barrel) or 35–40 s (1000 mm barrel).
Reduction values of viable Streptococcus thermophilus of 10^4.2-fold (500 mm barrel, T_b = 143°C) or 10^4.9-fold (1000 mm barrel, T_b = 133°C) were obtained without any modification of protein solubility or gelling properties. WPI extruded at the highest barrel temperatures (182–204°C) underwent limited browning and reduction of protein solubility. Gel permeation and hydrophobic interaction chromatography of the soluble constituents did not show any aggregates of β-lactoglobulin or α-lactalbumin.
Gels prepared from control or extruded WPI ( T_b 143°C with a barrel length = 500 mm or T_b 133°C with a barrel length = 1000 mm) were identical, as judged by scanning electron microscopy and rheological evaluations.     

One-Component Artificial Gustatory System Based on Hydrogen-Bond Organic Framework for Discrimination of Versatile Analytes

Hydrogen-bond organic frameworks (HOFs) with excellent structural and luminescent properties have emerged as a promising material for the construction of fluorescence sensors. However, designing a facile, universal and high throughput sensor with multiplex detection capacity still remains challenging. Herein, a one-component sensor array is constructed that mimics natural gustatory system for accurate and high-throughput discrimination and identification of versatile analytes. HOF as a single sensing element greatly simplifies the probe preparation in sensor array and detection procedure. Metal ions, proteins and bacteria as the model targets are rapid and accurately discriminated, presenting the universality of the system. Particularly, the system is successfully used for the classification of antibiotic mechanisms. The study expands the application scope of HOFs and provides a facile and universal system for sensing applications.     

Copper‐Based Nanostructured Coatings on Natural Cellulose: Nanocomposites Exhibiting Rapid and Efficient Inhibition of a Multi‐Drug Resistant Wound Pathogen,A. baumannii,and Mammalian Cell Biocompatibility In Vitro

This paper describes a layer‐by‐layer (LBL) electrostatic self‐assembly process for fabricating highly efficient antimicrobial nanocoatings on a natural cellulose substrate. The composite materials comprise a chemically modified cotton substrate and a layer of sub‐5 nm copper‐based nanoparticles. The LBL process involves a chemical preconditioning step to impart high negative surface charge on the cotton substrate for chelation controlled binding of cupric ions (Cu²⁺), followed by chemical reduction to yield nanostructured coatings on cotton fibers. These model wound dressings exhibit rapid and efficient killing of a multidrug resistant bacterial wound pathogen, A. baumannii, where an 8‐log reduction in bacterial growth can be achieved in as little as 10 min of contact. Comparative silver‐based nanocoated wound dressings–a more conventional antimicrobial composite material–exhibit much lower antimicrobial efficiencies; a 5‐log reduction in A. baumannii growth is possible after 24 h exposure times to silver nanoparticle‐coated cotton substrates. The copper nanoparticle–cotton composites described herein also resist leaching of copper species in the presence of buffer, and exhibit an order of magnitude higher killing efficiency using 20 times less total metal when compared to tests using soluble Cu²⁺. Together these data suggest that copper‐based nanoparticle‐coated cotton materials have facile antimicrobial properties in the presence of A. baumannii through a process that may be associated with contact killing, and not simply due to enhanced release of metal ion. The biocompatibility of these copper‐cotton composites toward embryonic fibroblast stem cells in vitro suggests their potential as a new paradigm in metal‐based wound care and combating pathogenic bacterial infections.     

Genetically modified starter and protective cultures

Modern approaches towards starter and protective culture improvement rely on advances in molecular biology. For most microorganisms used for food production, gene technological methods have been well developed. By recombinant DNA technology, ‘tailor-made’ starter and protective cultures may be constructed so as to combine technically desirable features. A single strain which normally would fail to accomplish a given ‘wtask’ may now be improved so as to meet a set of requirements necessary for a specific production or preservation process (e.g. wholesomeness, no off-flavour production, overproduction of bacteriocins or particular enzymes). In addition, undesirable properties (e.g. mycotoxin or antibiotic production by cheese moulds) may be eliminated by techniques such as ‘gene disruption’.     

Nitrite tolerance and nitrite reduction in lactic acid bacteria associated with cured meat products

The effect of 0, 50, 100 and 200 μg/ml of nitrite on the growth of isolated and reference strains of lactic acid bacteria associated with cured meat products was studied in broth cultures and the presence of an active nitrite reductase enzyme system in these strains was determined. Half of the 10 reference strains and 16 of 25 isolated strains were resistant to all levels of nitrite tested Strains which did not show a significant decrease in growth rate or cell yield in the presence of 200 μg/ml of nitrite under anaerobic conditions were homofermentative. All heterofermentative strains showed a decrease in growth rate or cell yield or both. Inhibition due to nitrite increased as the concentration increased and was greatest under anaerobic conditions. Enzymatic ability to reduce nitrite was detected in 5 homofermentative and 1 heterofermentative strains. The presence of an active nitrite reductase enzyme system in lactic acid bacteria was not related to their resistance to nitrite.     

The polymerase chain reaction: Applications for the detection of foodborne pathogens

Faster methods for the detection of foodborne microbial pathogens are needed. The polymerase chain reaction (PCR) can amplify specific segments of DNA and is used to detect and identify bacterial genes responsible for causing diseases in humans. The major features and requirements for the PCR are described along with a number of important variations. A considerable number of PCR‐based assays have been developed, but they have been applied most often to clinical and environmental samples and more rarely for the detection of foodborne microorganisms. Much of the difficulty in implementing PCR for the analysis of food samples lies in the problems encountered during the preparation of template DNAs from food matrices; a variety of approaches and considerations are examined. PCR methods developed for the detection and identification of particular bacteria, viruses, and parasites found in foods are described and discussed, and the major features of these reactions are summarized.     

影响盒饭细菌指标变化因素的研究

在盒饭生产、运输与贮存过程中，生产单位硬件设施、选用饭盒的类型、运输与贮存的温度、时间、操作人员的个人卫生为影响盒饭细菌指标的主要因素。建议盒饭生产单位提高机械化操作程度，采用容易清洗、消毒的工用具、容器及饭盒，或一次性饭盒。在盒饭生产过程中，操作人员应注意手的清洁，盒饭运输与贮存温度应在５０℃以上或１０℃以下，贮存时间不超过３～４ｈ，以确保盒饭卫生质量。     

Class IIa bacteriocins from lactic acid bacteria: antibacterial activity and food preservation

In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.