Bacterial community composition shifts in sediments influenced by fish feeds

This study investigated the influence of fish feed deposition on the microbial community of sediments in a coastal lake. Microcosms were designed to simulate the addition of fish feeds to the sediment, and physicochemical factors as well as composition of microbial assemblages were analysed. Although total organic carbon and total organic nitrogen did not significantly increase, redox potential and total sulphides showed a transition of sediment environments into anaerobic condition due to the addition of fish feeds. The bacterial community composition shifted with fish feed deposition as revealed by the band profiles of denaturing gradient gel electrophoresis, Sørensen's similarity indices and cell numbers of sulphate‐reducing bacteria. Occurrence of anaerobic bacteria (sulphate and nitrate reducers) and disappearance of strictly aerobic bacteria were observed with fish feed inputs. The results clarify the succession of the microbial flora and suggest negative impact of uneaten fish feeds on the microbial community in sediment and resultant environmental deterioration of fish‐farming areas.     

波流作用下网格锚泊的单个重力式网箱缆绳张力

以中国沿海常用的周长40 m×10 m的HDPE重力式网箱作为研究对象,采用渔具模型试验狄克生准则,选用大比例尺(λ=1/10)和小比例尺(λ′＝ 1/2)设计制作模型网箱.网箱锚泊系统采用的网格形式与实际使用的一致.模型试验于日本东京大学生产技术研究所海洋环境工程实验室风浪流水槽[50 m(L)×10 m(W)×5 ...     

Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch

The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution.     

Study of Internal Structure of Waxy Wheat Starch Granules by KI/I2 Solution

Wheat starch granules were separated from waxy wheat flour by the acetic acid (pH 3.5) fractionation technique. Waxy wheat starch samples were stained red‐brown using KI/I₂ solution. Subsequently, the concentration of the KI/I₂ solution was increased to >2.5% KI and 1.0% I₂. Then the appearance of the waxy wheat starch granules quickly became ghostlike. The internal structure of the ghost could be observed. This structure consisted of two parts with different colors: a red‐brown central part and a slightly pinkish surrounding part. Sonication of the ghost at 20 kHz for 20 sec separated the central part from the surrounding part. Each of the separated parts were subjected to gel‐filtration chromatography, and their chromatography profiles indicated only amylopectin and no amylose. The central and surrounding parts had molecular weights of 54.3 × 10⁵ and 23.8 × 10⁶ from Berry plots, respectively.