C离子束诱变产生甜高粱汁酒精酵母高产菌株的研究

利用100 MeV/u C离子束对高产酒精酵母菌株进行了辐照诱变的研究。 采用红四氮唑作为筛选指示剂, 得到了5株产酒能力有所提高的突变酵母菌。 利用甜高粱汁的发酵结果表明, T4突变菌株的产酒精能力比原始出发菌株提高了18.6%, 且发酵液中的残糖含量也有所降低。 随后对T4菌株在甜高粱汁中的最适宜发酵条件做了初步探索, 结果表明: 最适发酵温度和pH值分别为30 ℃和4.5。 通过10 l发酵罐的验证试验表明: 在同样发酵条件下, T4菌株的发酵率和产酒精能力都比原始出发菌株提高了12%。 Five mutants with high ability of producing alcohol were selected out by using TTC as an indicator after irradiation of the alcohol yeast with 100 MeV/u carbon ions. The fermentation experiment in sweet sorghum juice showed that the alcohol production ability of mutant T4 strain increased 18.6% compared to the control strain. The residual sugar content in the juice was decreased too. After that, the optimum fermentation conditions of the T4 strain in sweet sorghum juice were investigated. The results showed that the optimum temperature and pH value for fermentation were 30 ℃ and 4.5, respectively. The verification experiment was fermented in a 10 l bio reactor and the obtained data indicated that the fermentative rate and the ability of producing alcohol in T4 strain was higher than that in the control strain under the same fermentation condition.     

重离子诱变酵母培养基的优化与研究

利用12C6+离子诱变技术对面包酵母菌种进行诱变,得到一株粗蛋白含量达到55% 以上的菌株,借助Minitab16.0,采用Plackett-Burman 实验设计法及响应面分析法,对诱变后面包酵母菌发酵培养基的成分进行了优化,得到3 个最为显著的主要影响因子:葡萄糖、酵母抽提物和硫酸镁。利用最陡爬坡实验逼近最大响应区域后,利用Box-Behnken 实验设计及响应面分析法进行回归分析。通过求解回归方程,得到优化发酵的条件为,葡萄糖:11.03 g/L、酵母抽提物:6.53 g/L、硫酸镁:5.59 g/L。面包酵母生物量为4.84 g/L,相比未进行优化时的生物量提高了15%。A mutant bread yeast strain with high protein content of 55% was gained by use of 12C6+ ions. The MINITAB 16.0 software, Plackett-Burman experimental design and response surface methodology were applied to optimize the culture medium for the irradiated yeast. The most important three factors which influenced the culture results were identified as glucose, magnesium sulphate and yeast extract. The path of the steepest ascent was undertaken to approach the optimal region of the three significant factors. Box-Behnken design and response surface methodology were used for the regression analysis. Finally, the optimal fermentation conditions were identified as glucose 11.03 g/L, yeast extract 6.53 g/L and magnesium sulphate 5.59 g/L by the regression analysis. It was found that the biomass of the bread yeasts reached 4.84 g/L and increased by 15% compared to original conditions.     

Dynamical Analysis of Protein Regulatory Network in Budding Yeast Nucleus

Recent progresses in the protein regulatory network of budding yeast Saccharomyces cerevisiae have provided a global picture of its protein network for further dynamical research. We simplify and modularize the protein regulatory networks in yeast nucleus, and study the dynamical properties of the core 37-node network by a Boolean network model, especially the evolution steps and final fixed points. Our simulation results show that the number of fixed points N（k） for a given size of the attraction basin k obeys a power-law distribution N（k） χ k^-2.024. The yeast network is more similar to a scale-free network than a random network in the above dynamical properties.     

Using optimized wall section to improve low frequency response in a room

Three different wall sections with step shape were applied in the finite element analysis models set up to investigate the effect on low frequency sound field by wall modification. The heights of the step in three cases are taken as equal, random and optimized. The optimized value is obtained by using an optimization process with an objective function of minimum fluctuation in sound field. The frequency responses of rooms with original and modified walls were calculated in a range from 60 Hz to 120 Hz. The results showed that the room with an optimized wall section had the flattest frequency response. Same thing was true as the ratio of the room was changed. The largest improvement on fluctuation reached 4.5 dB. In addition, wall section with semicircle and triangle were studied. The rooms that wall section had optimized radius and heights also gave a better performance than those that had fixed radius and heights. Therefore, it is possible to use optimized wall section to improve low frequency sound field.     

Plasmonic characteristics of suspended graphene-coated wedge porous silicon nanowires with Ag partition

We investigate a graphene-coated nanowire waveguide(GCNW) composed of two suspended wedge porous silicon nanowires and a thin Ag partition. The plasmonic characteristics of the proposed structure in terahertz(THz) frequency band are simulated by the finite element method(FEM). The parameters including the gap between the nanowires and Ag partition, the height of the nanowire, the thickness of the Ag partition, and the Fermi level of graphene, are optimized. The simulation results show that a normalized mode field area of ~10-4 and a figure of merit of ~100 can be achieved. Compared with the cylindrical GCNW and isolated GCNW, the proposed wedge GCNW has good electric field enhancement.A waveguide sensitivity of 32.28 is obtained, which indicates the prospects of application in refractive index(RI) sensing in THz frequency band. Due to the adjustable plasmonic characteristics by changing the Fermi level(EF), the proposed structure has promising applications in the electro-optic modulations, optical interconnects, and optical switches.     

Optimization and Finite Element Analysis of the Temperature Field in a Nitride MOCVD Reactor by Induction Heating

A susceptor structure with a ring channel for a vertical metalorganic chemical vapor deposition reactor by induction heating is proposed. Thus the directions of heat conduction are changed by the channel, and the channel makes the heat in the susceptor redistribute. The pattern of heat transfer in this susceptor is also analyzed. In addition, the location and size of the channel in the susceptor are optimized using the finite element method. A comparison between the optimized and the conventional susceptor shows that the optimized susceptor not only enhances the heating efficiency but also the uniformity of temperature distribution in the wafer, which contributes to improving the quality of the film growth.     

Stochasticity in the yeast mating pathway

We report stochastic simulations of the yeast mating signal transduction pathway. The effects of intrinsic and external noise, the influence of cell-to-cell difference in the pathway capacity, and noise propagation in the pathway have been examined. The stochastic temporal behaviour of the pathway is found to be robust to the influence of inherent fluctuations, and intrinsic noise propagates in the pathway in a uniform pattern when the yeasts are treated with pheromones of different stimulus strengths and of varied fluctuations. In agreement with recent experimental findings, extrinsic noise is found to play a more prominent role than intrinsic noise in the variability of proteins. The occurrence frequency for the reactions in the pathway are also examined and a more compact network is obtained by dropping most of the reactions of least occurrence.     

The improved output performance of a broad-area vertical-cavity surface-emitting laser with an optimized electrode diameter

The output performance of a 980-nm broad-area vertical-cavity surface-emitting laser(VCSEL) is improved by optimizing the p-electrode diameter in this study.Based on a three-dimensional finite-element method,the current density distribution within the active region of the VCSEL is optimized through the appropriate adjustment of the p-electrode diameter,and uniform current-density distribution is achieved.Then,the effects of this optimization are studied experimentally.The L-I-V characteristics under different temperatures of the VCSELs with different p-electrode diameters are investigated,and better temperature stability is demonstrated in the VCSEL with an optimized p-electrode diameter.The far-field measurements show that with an injected current of 2 A,the far-field divergence angle of the VCSEL with an optimized p-electrode diameter is 9°,which is much lower than the far-field angle of the VCSEL without this optimization.Also the VCSEL with an optimized p-electrode diameter shows a better near-field distribution.     

The multi-functional aspect microscopy： of scanning holographic a review（Invited Paper）

Recent developments in scanning holographic microscopy that offer the prospects of new quantitative tools and imaging modalities in bio, micro, and nano sciences are reviewed. The versatility of the method is emphasized. Scanning holography can operate in an incoherent mode for fluorescence imaging, in a coherent mode for quantitative phase imaging, or in a tomographic mode for axial sectioning and rejection of the out-of-focus haze. Possible applications are illustrated with examples, and future prospects are discussed.     

Particle Transport with Asymmetric Unbiased Forces and Entropic Barrier

Transport of a Brownian particle moving along the axis of a three-dimensional （313） symmetric and periodic tube is investigated in the presence of asymmetric unbiased forces. It is found that in the presence of entropic barrier, the asymmetry of the unbiased forces is a way of inducing a net particle current. The particle current is a peaked function of temperature, which indicates that the thermal noise may facilitate the transport even in the presence of entropic barrier. There exists an optimized radius at the bottleneck at which the particle current takes its maximum value. The current can be influenced by the slope of tube walls and there exists an optimized slope for which the particle current takes its maximum value.     

蛋白饲料酵母高产菌株的选育及发酵工艺优化研究

饲料中的蛋白含量,是衡量饲料优劣的主要指标,而决定饲料蛋白含量高低的主要因素包括:菌体蛋白含量(酵母菌、乳酸菌等)及饲草中自身蛋白含量;其中饲料酵母菌株蛋白含量直接决定了饲料蛋白的含量,因此获得优良的饲料酵母菌株成为关键。本研究利用辐射能量为80 MeV/u的12C6+重离子束对出发饲料酵母菌种NJ3236 (蛋白质量分数为40.64%)进行辐照诱变,并对辐照后的菌种进行初筛、复筛得到高蛋白含量菌株100G-2,该菌株较NJ3236蛋白含量提高了10.08%。利用响应面分析法对发酵培养基进行优化,通过优化得到的培养基的最优配比为:甜高粱汁20.95 g/L、玉米浆干粉18.17 g/L、硫酸镁1.60 g/L,在此条件下可溶性蛋白浓度达到1.381 mg/mL,较未优化前可溶性蛋白提高了8.7%。     

细菌纤维素菌株超高压诱变选育及其发酵培养基的优化

 为了获得高产细菌纤维素菌株,对初选的细菌纤维素菌株J₂进行超高压诱变,运用Plackett-Burman设计对影响高压诱变菌株生产细菌纤维素的因素效应进行评价,采用Box-Behnken试验优化发酵培养基组成。试验结果表明,超高压诱变压力、时间对细菌纤维素菌株有显著或极显著影响。细菌纤维素菌株高压诱变条件为压力250 MPa、时间15 min、温度25 ℃。经超高压诱变,获得产纤维素能力高、遗传稳定性好的诱变菌株M₄₃₈。影响诱变菌株M₄₃₈发酵生产细菌纤维素的关键因子是酵母浸出汁、MgSO₄和无水乙醇。优化的发酵培养基为碳源5%（葡萄糖∶蔗糖为4∶1）、酵母浸出汁1.25%、CaCl₂0 15%、ZnSO₄ 0.20%、K₂HPO₄ 0.20%、MgSO₄ 0.93%、富马酸0.30%、无水乙醇0.50%。利用此培养基培养诱变细菌纤维素菌株M₄₃₈,其纤维素产量是优化前的1.84倍,是超高压诱变之前的2.69倍。超高压技术用于细菌纤维素菌株的诱变育种是可行的。发酵培养基的优化可显著提高菌株M₄₃₈发酵生产细菌纤维素的能力。     

Ultrasound-assisted fermentation for cider production from Lebanese apples

The present work studies the impact of low-intensity ultrasound (US) on Hanseniaspora sp. yeast fermentations. The effect of pulse duration and growth phase on US application was first evaluated using a synthetic medium. The optimal conditions were then applied to apple juice US-assisted fermentation. An US treatment chamber was first designed to allow the recycling of the culture medium. The optimal US pulse duration on the yeast growth rate was of 0.5 s followed by 6 s rest period, and during 6 h of both Lag and Log phases. These US parameters led to a faster consumption of glucose in the medium during the fermentation, compared to the untreated culture. The impact of US was also depending on the growth phase, showing higher sensitivity of the yeast to US during the Lag phase rather than the Log phase. US-assisted fermentation of apple juice showed a significant increase in biomass growth and glucose consumption, along with a significant decrease in the ethanol yield. The fastest growth kinetic (by 52%), and the highest ethanol reduction (by 0.55% (v, v)) were obtained for the treatment during the first 12 h of fermentation, thereby, the stationary phase was reached faster, and the maximum biomass growth rate was 10 folds higher compared to the untreated culture. The results obtained in this study demonstrated the promising efficiency of US-assisted fermentation in stimulating the biomass growth and reducing the ethanol content in alcoholic beverages.     

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology, starch–gluten network, texture characteristics and sensory quality of steamed bread with different ultrasonic power densities (UPDs) were investigated. Dough samples at UPD of 22.5 W/L showed optimal viscoelasticity. The microstructure images exhibited that the content of starch particles wrapped in the gluten network increased significantly after sonication. In addition, the reduction in free sulfhydryl (SH) content and increase in wet gluten content after ultrasonic treatment led to significantly improved dough extensibility (p < 0.05). Results exhibited that the specific volume of SB-50% SPP increased by 13.93% and the hardness decreased by 21.96% compared with the control under UPD of 22.5 W/L. This study suggested that the application of ultrasound as a green technology to dough fermentation could lead to SB-50% SPP with good quality and sensory characteristics.     

Dynamic magnetic resonance microscopy of flour dough fermentation

Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.     

浓醪乙醇发酵的单细胞拉曼光谱表征

应用激光镊子拉曼光谱技术收集500L发酵罐中木薯淀粉浓醪乙醇发酵过程底物、产物及酵母单细胞的拉曼光谱,以期从单细胞水平为乙醇发酵提供新的认识。结果显示:1)拉曼光谱可以实时监测浓醪乙醇发酵过程底物与产物的变化;2)酵母细胞胞内物质的变化存在类似于产物变化的前发酵期、主发酵期和后发酵期3个阶段,但出现的时间要比产物变化晚约4h;3)为适应浓醪发酵环境,酵母细胞的生理状态和胞内物质在不断地进行调整,随着环境乙醇浓度的升高,酵母细胞在胞内累积蛋白质和脂类物质,蛋白质二级结构逐渐变为以无规则卷曲为主;4)发酵后期,酵母细胞在胞内累积大量的嘌呤类物质,但细胞间含量存在异质性。上述结果表明,单细胞拉曼光谱技术提供了一种研究微生物发酵的新方法,可从新的角度获知乙醇发酵过程酵母细胞内外的变化信息。     

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33°C for 112 min; this was followed by baking at 180°C for 49 min. The entire process was followed by dynamic T₁-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm³ of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.