The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of .

was isolated from ready-to-serve brine goose, identified by 16S rRNA gene sequencing analysis and treated with a commercial microwave sterilization condition (a power of 1,800 W at 85°C for 5 min). The influence of microwaves on the morphology, the permeability of membrane and the expression of total bacterial proteins was observed. Microwave induced the clean of bacterial nuclear chromatin, increased the permeability and disrupted the integrity of membrane.

[Effects of Organic Pollutants on the Bacterioplankton Community in Hangzhou Bay].

Hangzhou Bay suffers from intensive anthropogenic disturbances and a huge amount of terrestrial inputs, and thus has become one of the most seriously contaminated coastal zones in China. There is evidence that microbes play a dominant role in pollutant biodegradation and serve as biomarkers for pollution levels. However, it remains unclear how the bacterioplankton communities respond to organic contaminants.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.

Twelve pieces of were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B + L and calpains activities decreased after dry-curing and maintained potential activities values of 23.

Effect of black pepper essential oil on the quality of fresh pork during storage.

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated.

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.

The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening.

[Preparation of oligosaccharides from alginate by fermenting combined with membrane separation method and analysis of the oligomers].

Changes in biomass, oligosaccharides content and alginate lyase activity in broth of Alteromonas sp. incubated in shaking flask and fermentation jar were studied. According to those changes, parameters were established for preparing oligosaccharides from alginate by fermentation combined with nano-filtration membrane separation method.