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根霉发酵大豆食品的研究——丹贝氮素营养物质的测定 总被引:1,自引:0,他引:1
对丹贝含氮营养物质的测定表明 ,非蛋白氮组分及可溶性蛋白含量均较对照显著增加。其中非蛋白氮增量约12 .7倍 ,游离氨基酸总量增幅可达 3倍 ,NSI为发酵前的 4 .5 1倍。综合不同发酵时段丹贝中各含氮营养成分及感官品质 ,初步认为丹贝发酵时间以 30 h为宜 相似文献
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【目的】验证少根根霉△6-脂肪酸脱氢酶基因在转基因油菜中的表达情况,为进一步基因工程化生产γ-亚麻酸打下基础。【方法】将少根根霉△6-脂肪酸脱氢酶基因和植物表达载体pCPN2301连接,构建重组表达质粒pCPNRAD6,采用农杆菌介导的油菜子叶节转化法,将该基因导入甘蓝型油菜H165,获得转基因植株,最后通过气相色谱检测基因的表达情况。【结果】PCR、GUS组织化学染色和Southern杂交分析结果表明,目的基因已经整合到油菜基因组中,Northern杂交分析进一步表明目的基因在RNA水平获得表达,气相色谱分析检测到转基因油菜叶片中γ-亚麻酸和十八碳四烯酸生成,证明目的基因获得功能表达。同样,用改变少根根霉Δ6-脂肪酸脱氢酶基因的转译起始密码子周边序列的基因RAD6-1所构建的转基因酵母中,也得到类似的结果,而且各种目的脂肪酸的含量均有提高。【结论】初步建立了少根根霉△6-脂肪酸脱氢酶基因在转基因油菜中的表达体系。 相似文献
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通过单因素试验和正交试验,优化无载体固定化米根霉发酵葡萄糖清液生产L-乳酸的工艺。试验结果表明,首批次发酵工艺主要参数为:葡萄糖120g/L,NHNO33g/L,HPO0.214g/L,ZnSO4·7HO0.22g/L,MgSO4·7HO-224220.25g/L,接种量10%,发酵开始时添加CaCO,装液量20%,L-乳酸产量可达100.8g/L;重复间歇发酵补料培养基3的主要成分为:葡萄糖80g/L,NHNO33g/L,KHPO40.075g/L,葡萄糖单位时间转化率为2.92%/h。42 相似文献
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研究了少孢根霉 (Rhizopusoliqosporus Saito)的生长繁殖特性。该菌的菌丝生长及孢子萌发最适温度为 37℃ ;最适 p H为 4 .0~ 4 .5。用其发酵大豆制得的天培性状良好 ,适口性强 ,可加工调理 相似文献
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Shigenobu YOSHIDA Ritsuko MURAKAMI Tsuneo WATANABE Akio KOYAMA 《Journal of General Plant Pathology》2001,67(4):291-293
A new disease on stocks of mulberry-grafted saplings was found in Tsukuba in 1999. A representative isolate of the Rhizopus species that was consistently isolated from rotted tissues was pathogenic to healthy mulberry stocks. The causal fungus was
identified morphologically as Rhizopus oryzae Went & Prinsen Geerligs. Rhizopus rot (“Naefuhaibyou” in Japanese) was proposed for the name of the disease. This is the first
report on a mulberry disease caused by R. oryzae.
Received 30 March 2001/ Accepted in revised form 4 June2001 相似文献
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WANG Rong WANG Yuan-liang CHEN Guo-ping LUO Yan-fengstry of Educction College of Bioengineering Chongqing University Chongqing Chin 《保鲜与加工》2004,(12):95-97110
L(+)-lactic acid and its salts have been widely used in food and pharmaceutical. Advances of production (L(+)-)lactic acid by Rhizopus oryzae fermentation from starch in recent years are reviewed. Rhizopus oryzae is a preferable species for its outstanding ability to produce almost optically pure L(+)-lactic acid with low nutritional requirement.Studies on L(+)-lactic acid focused on the selection over-production strains,optimization of fermentation culture medium and fermentation technology,extraction and separation course,the design of new bioreactor and so forth.Controlling the growth forms of Rhizopus oryzae mycelial can improve the ability of production L(+)-lactic acid and make the operation easier.And breeding L(+)-lactic acid over-production strain by gene engineering technology,improving the fermentation equipment and optimizing the appropriate immobilized carrier,will greatly reduce the cost of L(+)-lactic acid production.Increasing in the research and development of lactate and polylactic acid will extend the use of L(+)-lacic acid. 相似文献
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