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wxstongxue6161木虫 (正式写手)
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[交流]
【求助】求问一菌种
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求助大家，Aspergillus sp. NR-4201的菌种名叫什么？ 谢谢大家 |
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2楼2009-09-24 20:33:57
3楼2009-09-24 20:37:22
wxstongxue6161
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4楼2009-09-25 08:20:07
5楼2009-09-25 09:26:28
wxstongxue6161
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6楼2009-09-25 09:52:59
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抱歉，刚看错了！ 首页 > Biodegradation > Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp NR-4201 in liquid and solid-state cultures Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp NR-4201 in liquid and solid-state cultures 获取全文 加入收藏夹 点击:2 下载:0 Aspergillus sp. NR-4201 was assessed by degrading glucosinolates in brown mustard seed meal ( Brassica juncea). A liquid culture of the strain, in a medium derived from the meal, produced total degradation of glucosinolates at 32 h. Under these conditions, the glucosinolate-breakdown product, allylcyanide, was formed in culture filtrates. In a plate culture under sterile conditions, the growth of the strain in heat-treated meal media was shown to be effective at 30degreesC with 51% moisture, asdetermined by the measurement of the colony growth rate. On the laboratory scale, solid-state culture under the same conditions gave rise to total glucosinolate degradation within 48 h. In comparison, under non-sterile conditions in either heat-treated or non heat-treated meal samples, the degradations were complete after 60 and 96 h, respectively. In these cases, growth was associated with some out-growths of contaminating fungi, mainly Rhizopus sp. and Mucor sp. The glucosinolate-breakdown product, allylcyanide, was not detected in the solid-state meal-media culture presumably due to evaporative loss from the fermentation matrix. 作 者 Rakariyatham N (Rakariyatham N, Chiang Mai Univ, Fac Sci, Dept Chem, Chiang Mai 50200, Thailand); Sakorn P ; 刊 名 Biodegradation. 2002.13.6 关键词 Aspergillus sp ; Glucosinolates ; Liquid culture ; Mustard seed meal ; Rapeseed meal ; Intestinal microflora ; Fermentation ; Products ; Food ; 分类号 Q5 这个大概是产生脂肪酶的一种曲霉 |
7楼2009-09-25 10:41:26
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8楼2009-09-25 14:21:56
