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Competitive adsorption of Cu(II) and Pb(II) ions from aqueous solutions by Ca-alginate immobilized activated carbon and Saccharomyces cerevisiae 被引量:1
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作者 卢明 刘云国 +4 位作者 胡新将 贲月 曾晓霞 李婷婷 王慧 《Journal of Central South University》 SCIE EI CAS 2013年第9期2478-2488,共11页
To establish a theoretical foundation for simultaneous removal of multi-heavy metals,the adsorption of Cu(Ⅱ) and Pb(Ⅱ) ions from their single and binary systems by Ca-alginate immobilized activated carbon and Sa... To establish a theoretical foundation for simultaneous removal of multi-heavy metals,the adsorption of Cu(Ⅱ) and Pb(Ⅱ) ions from their single and binary systems by Ca-alginate immobilized activated carbon and Saccharomyces cerevisiae (CAS) was investigated.The CAS beads were characterized by Scanning electron microscope (SEM) and Fourier transformed infrared spectroscopy (FTTR).The effect of initial pH,adsorbent dosage,contact time and initial metal ions concentration on the adsorption process was systematically investigated.The experimental maximum contents of Cu(Ⅱ) and Pb(Ⅱ) uptake capacity were determined as 64.90 and 166.31 mg/g,respectively.The pseudo-second-order rate equation and Langmuir isotherm model could explain respectively the kinetic and isotherm experimental data of Cu(Ⅱ) and Pb(Ⅱ) ions in single-component systems with much satisfaction.The experimental adsorption data of Cu(Ⅱ) and Pb(Ⅱ) ions in binary system were best described by the extended Freundlich isotherm and the extended Langmuir isotherm,respectively.The removal of Cu(lⅡ) ions was more significantly influenced by the presence of the coexistent Pb(Ⅱ) species,while the Pb(Ⅱ) removal was affected slightly by varying the initial concentration of Cu(Ⅱ).The CAS was successfully regenerated using 1 mol/L HNO3 solution. 展开更多
关键词 competitive adsorption Cu(Ⅱ) Pb(Ⅱ) saccharomyces cerevisiae kinetics equilibrium isotherms
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Reducing Yield of Fusel Alcohols by Saccharomyces cerevisiae of Compound Mutagenesis Through UV-MPMS Method
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作者 Liu Zi-wei Wang Xin-xiu +5 位作者 Wu Si Chen Zuo-hui Zhang Hui Sun Yao Hui Mi-zhou Shuang Bao 《Journal of Northeast Agricultural University(English Edition)》 CAS 2023年第3期85-96,共12页
Excessive fusel alcohol contents will cause the beer to produce off-flavors and cause dizziness and headaches.Reducing the contents of fusel alcohols in beer is very important to people's health.The excessive fuse... Excessive fusel alcohol contents will cause the beer to produce off-flavors and cause dizziness and headaches.Reducing the contents of fusel alcohols in beer is very important to people's health.The excessive fusel alcohol contents in beer is a common problem in the industry.How to control the contents of fusel alcohols in a reasonable range is of great significance for improving beer quality.After one round of ultraviolet(UV)and one round of multifunctional plasma mutagenesis system(MPMS)mutagenesis,the yeast strains with lower fusel oil yield and more stablility could be screened.According to the relationship between the fusel alcohol Harris metabolic pathway of brewer's yeast and lactic acid metabolism,excellent strains were obtained by triple screening with lactic acid medium,calcium carbonate medium and 2,3,5-triphenyl tetrazolium chloride upper medium.The content of fusel alcohol in the finished beer fermentation test of screened strain Z43 was 52.1±0.142 mg•L^(-1),which was 43%lower than that of the starting strain,and other fermentation properties remained unchanged.After eight passages,it was verified that the strain was stable and heritable.These results showed that strain Z43 presented promising characteristics for use in the production of beer with a potentially low contents of fusel alcohols. 展开更多
关键词 saccharomyces cerevisiae fusel alcohol UV mutagenesis MPMS mutagenesis strain screening
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重谈酵母遗传学
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作者 杨真威 唐捷 《生物化学与生物物理进展》 SCIE CAS CSCD 北大核心 2010年第1期5-6,共2页
遗传学是研究生物的遗传与变异的科学,是研究基因的结构、功能、变异、传递和表达规律的学科.遗传学发展的早期,遗传学家们研究的对象很广泛,随着时代的发展。
关键词 yeast genetics saccharomyces cerevisiae RNA splicing-related proteins genetic screen
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不同接种方式对青梅酒品质的影响及微生物多样性研究 被引量:5
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作者 刘英杰 黄钧 +3 位作者 刘建 吴重德 金垚 周荣清 《食品与发酵工业》 CAS CSCD 北大核心 2021年第21期59-66,共8页
以青梅为对象,采用多种检测方法探讨在不同接种方式(单培接种、共培接种、不接种)下发酵青梅酒的品质差异,开发了基于Saccharomyces cerevisiae和Torulaspora delbrueckii共培养的多轮补料发酵方式。实验结果显示,发酵提高了酒精含量和... 以青梅为对象,采用多种检测方法探讨在不同接种方式(单培接种、共培接种、不接种)下发酵青梅酒的品质差异,开发了基于Saccharomyces cerevisiae和Torulaspora delbrueckii共培养的多轮补料发酵方式。实验结果显示,发酵提高了酒精含量和自由基清除能力,降低了总酸和挥发酸含量。不同属的2株酵母及顺序接种影响乙醇、代谢组分的含量,增高了醇类的比例、减少了酸类的比例,且显著减少了4-乙基苯酚、4-乙基愈创木酚和乙基酚等特征组分的含量。第2轮共培养发酵的萜烯类比例略增,其花香和果香更浓郁。强化发酵显著改变了酒的微生物群落结构。S.cerevisiae和T.delbrueckii的贡献类似,主要提高己酸乙酯、苯甲酸甲酯、乙酸异戊酯、异戊醇、橙花叔醇、法尼醇、癸醛等的含量。研究构建了一种新的青梅酒发酵方法。 展开更多
关键词 青梅酒 saccharomyces cerevisiae Torulaspora delbrueckii 风味 微生物多样性
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