光合细菌配合面包酵母与藻粉培养轮虫的实验

以面包酵母与一定量螺旋藻粉培养褶皱臂尾轮虫的过程中，添加光合细菌液进行实验。结果表明：光合细菌作为辅助性饵料，对轮虫的生长具有明显特殊的促进作用。4组实验显示：投喂适宜量光合细菌轮虫增殖明显加快，但与光合细菌添加量的增加不完全呈正比关系；投喂光合细菌新鲜培养液与老培养液轮虫增殖效果相近；投喂光合细菌只能作为辅助性饵料。当配合酵母、藻粉培育轮虫时，3者在饵料上起到了良好的互补作用，培养效果最佳。     

Effect of temperature and cell density on ethanol fermentation by a thermotolerant aquatic yeast strain isolated from a hot spring environment

ABSTRACT: A thermotolerant, fermentative yeast strain named RND13 from a hot spring drainage was evaluated for its ethanol-producing ability at elevated temperatures at a high substrate concentration [15% (w/v) glucose] close to the level reflecting industrial practice. The RND13 was capable of utilizing glucose almost completely at 40°C with increasing inoculum size, producing ethanol up to 6.6% (w/v), which is comparable to levels (7.0–7.2%) at 30°C. The maximum rate of ethanol production by the RND13 was found to be 9.0 g/L per h at 40°C in an inoculum sized 5% (w/v). At 43°C, however, the RND13 could not utilize glucose to completion and showed a slight drop in the extent of produced ethanol [6.0% (w/v)]. Thus, the culture at 40°C with a 5% cell inoculum was considered to be the optimal condition for ethanol production at higher temperatures in terms of batch fermentation. In the phylogenetic analysis based on the small-subunit rDNA sequence, the strain was grouped together with both Candida glabrata and Kluyveromyces delphensis , which are relatively close to Saccharomyces cerevisiae .     

A preliminary study on the effects of dietary supplementation of brewers yeast and nucleotides, singularly or in combination, on juvenile red drum (Sciaenops ocellatus)

This study was designed to evaluate the effects of dietary supplementation with brewers yeast (Brewtech^®) and nucleotides (Optimûn), either singularly or in combination, on red drum growth, body composition, stress responses and possible resistance to Amyloodinium ocellatum infection. Juvenile red drum (～1 g initially) fed practical fish‐meal‐based diets for 6 weeks had similar weight gain regardless of whether the diet was unsupplemented (basal) or supplemented with brewers yeast (2% of diet), nucleotides (Optimûn at 0.2% of diet) or both brewers yeast (2% of diet) and nucleotides (Optimûn at 0.2% of diet). Dietary effects on hepatosomatic index, intraperitoneal fat ratio or whole‐body composition were not significant, except that fish fed the singular nucleotide supplement had a significantly higher whole‐body lipid content compared with fish fed the basal diet. No significant dietary effects on cortisol response were observed after a 15 min confinement stress test perhaps because of the extreme variation among individual fish. Subsequently, in situ challenge by co‐habitation with A. ocellatum caused 100% mortality regardless of dietary treatment within a 48 h period. It is concluded that dietary supplementation of brewers yeast and nucleotides did not promote enhanced growth or improved cortisol response and resistance to uncontrolled amyloodiniosis in juvenile red drum, at least at the tested dosages.     

酵母硒和亚硒酸钠对蛋鸡蛋硒含量动态变化的影响

本试验旨在研究酵母硒和亚硒酸钠对蛋鸡蛋硒含量动态变化的影响。试验选用30周龄体况良好、产蛋率接近健康的海兰褐蛋鸡216只,随机分成3个组,每组6个重复,每个重复12只。对照组饲喂基础饲粮(不额外添加硒源),试验组在基础饲粮中分别添加0.30 mg/kg硒的亚硒酸钠和酵母硒。预试期14 d,正试期56 d。结果表明:1)各试验组产蛋率、平均蛋重、平均日产蛋重、平均日采食量、死亡率和料蛋比与对照组相比较差异均不显著(P>0.05)。2)正试期第56天,试验组常规蛋品质与对照组相比较差异不显著(P>0.05)。3)正试期第3天,酵母硒组蛋硒含量显著高于对照组和亚硒酸钠组(P<0.05);14 d后,亚硒酸钠组蛋硒含量显著高于对照组(P<0.05);正试期第3、5、7、14、21、28和56天,酵母硒组蛋硒含量比亚硒酸钠组分别显著高出了28.18%、34.98%、45.35%、47.39%、67.53%、63.35%和65.71%(P<0.05)。4)随着试验天数的增加,对照组蛋鸡蛋硒含量显著降低(P<0.05),亚硒酸钠组蛋鸡蛋硒含量呈现先降低后增加的趋势(P<0.05),酵母硒组蛋鸡蛋硒含量显著增加(P<0.05)。由此可见,33~40周龄,蛋鸡饲粮中不额外添加硒以及添加0.30 mg/kg硒的酵母硒和亚硒酸钠对生产性能和蛋品质无不良影响;相对于亚硒酸钠,酵母硒中硒向鸡蛋中的转移速度更快,效率更高;饲粮添加硒能显著提高蛋硒含量,且饲粮添加酵母硒时蛋硒含量随着饲喂天数的增加而增加。     

酵母硒和亚硒酸钠对蛋鸡生产性能、蛋品质和蛋硒含量的影响

本试验旨在比较酵母硒和亚硒酸钠对蛋鸡生产性能、蛋品质和蛋硒含量的影响,以确定能够替代亚硒酸钠的酵母硒适宜使用量。试验选用30周龄体况良好、产蛋率接近的健康海兰褐蛋鸡360只,随机分成5个组,每组6个重复,每个重复12只。对照组饲喂基础饲粮(不额外添加硒源),试验组饲喂在基础饲粮中分别添加0.30 mg/kg硒的亚硒酸钠以及0.10、0.20和0.30 mg/kg硒的酵母硒(试验饲粮中实测硒含量分别为0.176、0.342、0.278、0.302、0.359 mg/kg)。预试期14 d,正试期28 d。结果表明:1)各试验组产蛋率、平均蛋重、平均日产蛋重、平均日采食量、料蛋比和蛋品质与对照组相比较差异均不显著(P>0.05)。2)亚硒酸钠组和酵母硒组蛋硒含量均显著高于对照组(P<0.05);酵母硒组蛋硒含量均显著高于亚硒酸钠组(P<0.05),并随酵母硒添加量的增加显著增加(P<0.05)。由此可见,相对于亚硒酸钠,蛋鸡对酵母硒吸收和向鸡蛋中的转移效率更高;饲粮添加硒能显著提高蛋硒含量,且蛋硒含量随着酵母硒添加量的增加而增加;饲粮中添加0.10~0.30 mg/kg硒的酵母硒对蛋鸡生产性能和蛋品质无不良影响。     

应用酵母双杂交方法筛选与猪瘟病毒Npro蛋白相互作用的宿主蛋白

为研究猪瘟病毒(CSFV)与宿主细胞间的相互作用,本研究采用酵母双杂交方法以猪瘟病毒Npro蛋白为诱饵,从猪外周血单个核细胞(PBMC) cDNA表达文库中筛选与之相互作用的蛋白,经共转化试验表明,共筛选到12个与Npro蛋白相互作用的宿主蛋白,应用Cytoscape 2.8.2软件绘制了蛋白质间相互作用关系图,根据GO分析结果,这些蛋白分别参与细胞代谢、细胞生长、免疫等过程,经双分子荧光互补(BiFC)试验表明筛得的部分宿主蛋白与CSFV Npro具有相互作用.本研究中筛选得到的蛋白质对CSFV复制的影响有待进一步深入研究.     

Effect of dietary astaxanthin rich yeast,Phaffia rhodozyma,on meat quality of broiler chickens

We evaluated effects of dietary supplementation with astaxanthin (Ax)‐rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen‐day‐old female Ross broilers were divided into three groups: control group, Ax‐free diet; Ax 10 group, 10 mg/kg Ax diet; and Ax 20 group, 20 mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48 h postmortem for Ax 20 samples (P < 0.05) and for b* values in Ax 20 and Ax 10 groups (P < 0.05). Cooking loss decreased in the Ax 20 group (P < 0.05). After 120 h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P < 0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P < 0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax‐rich yeast in the diet improves broiler chicken meat quality.     

不同毒力传染性法氏囊病病毒衣壳蛋白酵母双杂交诱饵载体的构建及鉴定简

传染性法氏囊病病毒（infectious bursal disease virus,IBDV）毒株Gx（超强毒株）、F9（中等毒力毒株）、Gt（弱毒株）遗传背景高度相似,但生物学性状差异显著。为研究不同毒力毒株与宿主细胞相互作用的分子细节,本研究将IBDV Gx、F9、Gt毒株的衣壳蛋白VP2基因克隆入pGBKT7载体,分别构建了诱饵载体pGBGxVP2、pGBF9VP2和pGBGtVP2。经Matchmaker Gold Yeast Two-hybrid System验证,结果显示所构建的3个诱饵载体均无自激活作用,对酵母细胞无毒性作用。本研究为利用酵母双杂交系统深入研究IBDV与宿主相互作用奠定了基础。     

酵母免疫多糖对受免斑点叉尾免疫应答的增强作用

在饲料中添加定量的酵母免疫多糖,投喂注射接种了福尔马林灭活的嗜水气单胞菌(Aeromonas hydrophila)菌苗的斑点叉尾(Ictalurus punctatus),28 d后通过测定供试鱼的增重量、血清中凝集抗体效价、溶菌酶活性、谷丙转氨酶活性(SGPT)、血清总蛋白含量、白细胞吞噬活性以及活菌攻毒后的免疫保护率(RPS),探讨了酵母免疫多糖对受免斑点叉尾免疫应答的增强作用。结果表明,用添加200.0 mg/(kg.d)酵母免疫多糖的饲料投喂受免斑点叉尾,不仅可以使受免斑点叉尾对灭活嗜水气单胞菌的免疫应答水平提高,增强抵抗嗜水气单胞菌人工感染的能力,而且还具有一定的促进生长和改善肝功能的作用。     

Protection of Procambarus clarkii against white spot syndrome virus using recombinant subunit injection vaccine expressed in Pichia pastoris

ABSTRACT:   The potentiality of injection vaccine against white spot syndrome virus (WSSV) in crayfish Procambarus clarkii was investigated. WSSV envelope proteins VP19 and VP28 were expressed in yeast Pichia pastoris GS115. The purified recombinant proteins (2 µg/g of crayfish) were injected intramuscularly, and the same dose injected as a booster shot on fifth day after vaccination. The vaccinated crayfish were divided into two even groups and later challenged orally by WSSV-infected dead crayfish muscle (2 g/individual) on the third and 21st days after the booster shot. The relative percent survival (RPS) in the third-day group was the highest in VP28 (91%), followed by VP19 + VP28 (84%), and VP19 (45%). The RPS for the 21st-day group was the highest in VP28 (78%), followed by VP19 + VP28 (76%), and VP19 (17%). Development of vaccine by using recombinant proteins VP19 and VP28 expressed in yeast is feasible.