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作 者:郑虹 罗诗恩 陈爱玲 陈栩杉 邓加聪 ZHENG Hong;LUO Shien;CHEN Ailing;CHEN Xushan;DENG Jiacong(School of Food and Bioengineering,Fujian Polytechnic Normal University,Fuqing,Fujian 350300,China)
机构地区:[1]福建技术师范学院食品与生物工程学院,福建福清350300
出 处:《福建技术师范学院学报》2023年第2期194-201,共8页JOURNAL OF FUJIAN POLYTECHNIC NORMAL UNIVERSITY
基 金:福建省自然科学基金面上项目(2021J011239、2021J011240)。
摘 要:研究鞘细菌S9对Mn2+的转化特性及转化机制.从培养温度、初始pH值、氯化钠添加量等因素探讨鞘细菌对二价锰离子的转化特性;并从溶液中锰价态变化及活性因子定位对活性因子转化机制进行研究.结果表明,鞘细菌对二价锰离子的最佳转化条件是,培养温度35℃,氯化钠添加量5 g/L,初始pH值7.0,在此条件下,菌株的转化作用最佳,其转化率可达89.42%.在培养过程中,发酵液中游离态锰逐渐转变为沉淀态锰及少量吸附在菌体表面的吸附态锰;在含锰体系中,菌株发酵上清液的锰活性因子高于其他处理的样品,表明锰活性因子是一类由细胞产生的胞外产物.The characteristics and mechanism of conversion regarding Sheathe Bacteria S9 to manganese Ion(Mn 2+)were studied.On one hand,the characteristics of conversion regarding Sheathe Bacteria S9 to Mn 2+were discussed based on the culture temperature,initial pH,sodium chloride addition and other factors.On the other hand,the conversion mechanism was analyzed from the perspective of the change of manganese valence in solution and localization of activity factors.The results showed that the optimal conversion conditions for Sheathe bacteria to Mn 2+were as follows:culture temperature of 35℃,sodium chloride addition amount of 5 g/L and initial pH 7.0.Under these conditions,the conversion effect of the strain was the best and the conversion rate could reach 89.42%.During the culture process,the free manganese in the fermentation liquid gradually changed into the precipitated manganese and a small amount of absorbed manganese adsorbed on the surface of the bacteria.In the meanwhile,in the manganese-containing system,the manganese activity factor of the strain fermentation supernatants was higher than that of other treated samples.Generally speaking,the results indicated that the manganese activity factor was a class of extracellular products produced by cells.
分 类 号:X13[环境科学与工程—环境科学]
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