| 1. | Study and producing of biofertilizer with the effect of insecticide
26菌株产生细菌素的初步研究 |
| 2. | Research progresses on the application and fermentation conditions of bacteriocins
细菌素的应用及发酵条件的研究进展 |
| 3. | The antimicrobial activity changes little from ph 3 to ph10 . some activity is lost disposed by organic solvent
经过有机溶剂处理后的细菌素活性有一定的丧失。 |
| 4. | An optimizing medium was obtained via orthogonal experiment . the optimized concentration : cornsteep 2g / l , corn starch 90g / l and soybean cakepowder 10g / l
发酵培养基优化后使突变株zi38的阿细菌素产量达到了4200ug ml左右。 |
| 5. | Colicin ia belongs to the family of bactericidal proteins , the channel - forming domain of which can form lethal ion channel in the membrane of escherichia coli and related strains such as shigella sonnei
大肠菌素ia是可形成离子通道的一种细菌素，其通道结构域( d451 ? i626 )能在同种异株的大肠杆菌内膜上形成致死性离子通道。 |
| 6. | Study on the isolated bacteriocin ' s property shows that the bacteriocin has good stability against temperature and ph . the antimicrobial activity is not influenced disposed for 10 minutes under 80 , and only 13 % loss of activity is suffered under the temperature of 100 for 10min
对分离出的细菌素的性质研究表明，细菌素具有较好的热稳定性和酸碱稳定性，在温度80处理10min对活性没有影响， 100处理10min活性仅损失13 ，在ph3 - 10的范围内活性变化不大。 |
| 7. | In the research field of food preservation , an intense interest for scientists is focused on the isolation of antimicrobial substances from microbial metabolites . natural biopreservatives derived from traditional fermented foods are generally recognized as safe . in this paper , one strain screened for its safety and broad antimicrobial spectrum and its antimicrobial substance - - bacteriocin are studied in detail
本文从传统的发酵食品中筛选出一株安全、具有广谱抗菌活性的芽孢杆菌，并对其抗菌活性物质细菌素进行分析，为微生物天然生物防腐剂的开发以及在食品中的应用提供理论依据。 |
| 8. | Two protein peaks can be obtained by bio - gel p - 6 chromatography and both peaks have antimicrobial activity . so the bacteriocin is consisted of two proteins with different mw . only one protein with larger mw can be detected through tricine - sds - page , and its mw is about 8 , 570da
采用30硫酸铵就能完全把发酵液中的细菌素全部沉淀，通过生物胶bio - gelp - 6层析发现细菌素被分离出两条抗菌蛋白峰，这表明r21 - 4产生的细菌素是由两种不同分子量的蛋白质组成的，通过tricine - sds - page检测，只能检测到一条分子量相对较大的细菌素，分子量在8 , 570da左右。 |
| 9. | Antimicrobial effect of the bacteriocin produced by r21 - 4 is studied in the food systems . the results show that the conspicuous antimicrobial effect in the preservation of fresh milk . the samples were stored under 37 and the bacteria concentration in the sample with bacteriocin was 3 - 5 order less than the sample without bacteriocin
考察了r21 - 4产生的细菌素用有机溶剂萃取制备的方法及其在食品中的防腐效果，结果表明，细菌素在消毒鲜牛奶的保藏中具有明显的防腐效果，样品添加细菌素在37保存24h - 48h后与对照相比细菌总数相差3 - 5个数量级，防腐效果显著。 |
