不同处理方式对稻瘟病菌丝致畸作用的比较

用清水、链霉菌D–2的复合诱变菌株和农药春雷霉素3种方式对稻瘟病菌丝进行了处理。结果表明,清水处理对稻瘟病菌丝无任何影响,复合诱变菌株对稻瘟病菌丝的致畸作用主要表现在导致菌丝扭曲和膨大,农药处理对菌丝的致畸作用是使菌丝伸长受抑制,导致菌丝呈颗粒状。     

人工贵腐葡萄酒的研制(Ⅱ)——人工贵腐葡萄酒的试酿

本文系统地介绍了人工贵腐葡萄酒的试酿情况。实验表明,用固定化灰葡萄孢可以在24h内完成贵腐发酵,固定化菌体性能稳定。加葡萄干提高糖浓度经酵母发酵后能获得良好的干果风味。冷热处理可以促进贵腐酒的陈酿。硅藻土过滤法是试酿酒的适宜澄清方法。快速酿制的人工贵腐葡萄酒可以获得良好的稳定性。     

白灵菇不同菌株生物学特性的研究

本实验选用白灵菇的三个不同菌株白灵pL03-7、白灵PN-1和白灵PN-9为实验材料,比较了三者菌丝生长速度、菌丝体生物量及多糖含量,并进行了菌株间的拮抗性测定.结果表明,三个菌株间存在明显的遗传差异.白灵pL03-7的菌丝生长速度最快,日均长速为7.35mm:白灵pL03-7的菌丝体生物量最高,为1.0612g/150ml.白灵pL03-7、白灵PN-1和白灵PN-9的菌丝体多糖含量分别为63.80、73.93和72.29μg/mg.     

The cytoskeleton in plant and fungal cell tip growth

Tip-growing cells have a particular lifestyle that is characterized by the following features: (1) the cells grow in one direction, forming a cylindrical tube; (2) tip-growing cells are able to penetrate their growth environment, thus having to withstand considerable external forces; (3) the growth velocity of tip-growing cells is among the fastest in biological systems. Tip-growing cells therefore appear to be a system well suited to investigating growth processes. The cytoskeleton plays an important role in cell growth in general, which is why tip-growing cells provide an excellent model system for studying this aspect. The cytoskeletal system comprises structural elements, such as actin filaments and microtubules, as well as proteins that link these elements, control their configuration or are responsible for transport processes using the structural elements as tracks. Common aspects as well as differences in configuration and function of the cytoskeleton in various types of tip-growing cells reveal the general principles that govern the relationship between the cytoskeleton and cell growth.     

Co‐culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast

BACKGROUND: Under appropriate conditions, Saccharomyces cerevisiae and Penicillium chrysogenum were found to co‐immobilize spontaneously with no need for external support or chemical binder. The main aims were to examine the interaction between yeast cells and fungal hyphae by electron microscopy and the death of the filamentous fungus because of direct contact between both microorganisms. RESULTS: Immobilization was accomplished by orbitally shaking at 28 °C a culture medium consisting of yeast nitrogen base buffered at pH 7 and containing gluconic acid as an available carbon source for the filamentous fungus not readily used by the yeast. The yeast biocapsules thus obtained were hollow, smooth, elastic, strong, creamy‐coloured spheres of variable size depending on the particular shaking rate and time of residence in the formation medium. Biocapsule walls consisted of yeast cells bound to fungal hyphae. Placing the biocapsules in fermentation medium caused yeast cells to colonize and invade all hyphae, thereby causing the fungus to die and remain as a mere support for yeast. CONCLUSIONS: The death of the fungus was probably effected by the yeast via a cell‐hypha contact‐mediated mechanism as shown by dialysis experiments. The yeast biocapsules can be reused with no loss of integrity or activity. The proposed immobilization method provides a simple, convenient, inexpensive alternative which affords yeast reuse. Copyright © 2011 Society of Chemical Industry     

腐乳发酵中毛霉菌丝的自溶及其影响因素研究

对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和N.乙酰氨基葡萄糖酶进行研究,旨在探索腐乳毛霉后发酵菌丝自溶机理.在保持腐乳发酵所需各种酶活力的同时,达到后期腐乳成熟及毛霉菌丝充分自溶,以提高腐乳品质.结果表明:甲壳素酶是影响毛霉菌丝自溶的关键酶;温度是影响菌丝自溶的主要凼素;香辛料(砂仁)对几丁质酶活力影响较大.通过正交试验确定:控制适宜的香辛料比例,温度30℃,初始pH6.5,初始酒精度10°,初始NaCl浓度11%并添加0.2%几丁质进行腐乳发酵.70d完全成熟,腐乳毛霉菌丝长度比对照低4.1倍.     

金针菇挂面的研制

利用挂面厂的碎面条作培养基接种金针菇,菌丝发满后进行抽提、打浆、和面制作金针菇挂面,既提高了营养成分,又成为保健食品中的新品种。该产品工艺简便易行、投资少、成本低。