A strain NBT capable of dissolving silicate minerals and promoting plant growth was treated with UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the survival experiments in hi...A strain NBT capable of dissolving silicate minerals and promoting plant growth was treated with UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the survival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6 and NBT-19 were finally obtained. They could survive from 10% NaCl solution and tolerate 55℃, acidic (pH 4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as the starting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through inoculating these bacteria.展开更多
This study investigated the co-inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F for fermenting Mandarin fish(Siniperca chuatsi)to enhance product quality and safety.On the seventh day of fermen...This study investigated the co-inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F for fermenting Mandarin fish(Siniperca chuatsi)to enhance product quality and safety.On the seventh day of fermentation,the results demonstrated that co-inoculation significantly improved the textural properties of fermented fish and increased the content of umami-and sweet-flavored amino acids.Compared to spontaneous fermentation,co-inoculation reduced total volatile base nitrogen(TVB-N)by 25.53%,thiobarbituric acid reactive substances(TBARS)by 62.82%,and total biogenic amines(BAs)by 27.91%,indicating enhanced freshness,suppressed lipid oxidation,and mitigated safety risks.Furthermore,the co-inoculated samples exhibited significantly lower levels of sulfur-and nitrogen-containing volatile compounds,contributing to a milder flavor profile and superior sensory attributes.Microbial analysis revealed a notable reduction in Vibrio abundance,which correlated with decreased indole and sulfide production,thereby improving odor characteristics.Principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)highlighted the synergistic interactions between microbial communities and their positive impacts on the quality and flavor development of fermented fish.In conclusion,co-inoculation with L.plantarum B8 and S.edaphicus F not only enhances the safety and nutritional value of the products but also improves their sensory properties,making them more appealing to consumers.展开更多
文摘A strain NBT capable of dissolving silicate minerals and promoting plant growth was treated with UV+LiCl. Thirty-two mutants tolerable to 2% NaCl solution were obtained. However, through the survival experiments in high osmatic pressure, high temperature and different acidities, two mutants of NBT-6 and NBT-19 were finally obtained. They could survive from 10% NaCl solution and tolerate 55℃, acidic (pH 4) and alkalic (pH 10) conditions. The mutants had the same ability to release K from silicate minerals as the starting strain NBT. Pot experiments with chili and cotton showed that both the mutants developed in the rhi-zosphere soils. The available P and K contents in the rhizosphere soils and plant biomass increased through inoculating these bacteria.
基金supported by Anhui Provincial Key Research and Development Plan(202104a06020013)Major Science and Technology Special Projects in Anhui Province(2021d06050001)Open Research Project of the Rural Revitalization Collaborative Technical Service Center of Anhui Province(Huangshan University)(XCZXZD2301).
文摘This study investigated the co-inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F for fermenting Mandarin fish(Siniperca chuatsi)to enhance product quality and safety.On the seventh day of fermentation,the results demonstrated that co-inoculation significantly improved the textural properties of fermented fish and increased the content of umami-and sweet-flavored amino acids.Compared to spontaneous fermentation,co-inoculation reduced total volatile base nitrogen(TVB-N)by 25.53%,thiobarbituric acid reactive substances(TBARS)by 62.82%,and total biogenic amines(BAs)by 27.91%,indicating enhanced freshness,suppressed lipid oxidation,and mitigated safety risks.Furthermore,the co-inoculated samples exhibited significantly lower levels of sulfur-and nitrogen-containing volatile compounds,contributing to a milder flavor profile and superior sensory attributes.Microbial analysis revealed a notable reduction in Vibrio abundance,which correlated with decreased indole and sulfide production,thereby improving odor characteristics.Principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)highlighted the synergistic interactions between microbial communities and their positive impacts on the quality and flavor development of fermented fish.In conclusion,co-inoculation with L.plantarum B8 and S.edaphicus F not only enhances the safety and nutritional value of the products but also improves their sensory properties,making them more appealing to consumers.
