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Micropropagation of cranberry (Vaccinium macrocarpon) through shoot tip cultures – Short communication
in vitro multiplication rooting explant Howes
2015/3/4
The goal of this study was to determine an efficient micropropagation system for cranberry (Vaccinium macrocarpon
Ait.). Cranberry cultivar Howes was successfully established in vitro using mercuric...
Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
vinification anthocyanin extraction anthocyanin losses yeast biomass
2015/1/22
This paper deals with the results of studies on changes in the content of total anthocyanins depending on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugiese...
In vitro selection of salt tolerant Morus alba and its field performance with bioinoculants
in vitro mulberry NaCl AM fungi Azotobacter
2015/1/22
In vitro selected salt tolerant saplings of Morus alba (cv. Sujanpuri) were raised from nodal explants with axillary buds collected during three different periods of the year. The growth and shoot/roo...
Determination of yield and yield components in wild thyme (Thymbra spicata L. var. spicata) as influenced by development stages
Thymbra spicata var. spicata harvest time cutting height essential oil
2015/1/21
Thymbra spicata var. spicata, which grows wildly in the flora of Turkey, is known as thyme. A field trial was conducted to determine suitable harvesting time and cutting height for Thymbra, therefore ...
Efficacy of biofungicides Supresivit and Polyversum against Phytophthora root pathogens on European chestnut (Castanea sativa Mill.)
biopreparations Trichoderma harzianum Pythium oligandrum
2015/1/21
The effect of two commercially produced biopreparations on the originators of chestnut ink disease in Slovakia – soil fungi Phytophthora cambivora and Phytophthora cinnamomi was tested in laboratory c...
Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the ge...
野生食用菌中矿物质和重金属研究概况
野生食用菌 矿物质 重金属
2016/6/28
食用菌(Edible mushroom)由于其独特的风味和鲜嫩的肉质,在很多国家都被誉为佳肴。野生食用菌富含多糖、维生素和矿物质等,具有抗肿瘤和调节免疫等多种功能,是世界公认的不可多得的高营养兼药膳的"素中之荤"。和其他食物相比,野生食用菌富集重金属的能力强,由于矿物质和重金属会对人体产生积极和消极两种效应,近年来关于食用菌中矿物质和重金属含量的研究逐渐增加。本文对近年来野生食用菌的矿物质和重金属...
食用菌富集微量元素的研究进展
食用菌 微量元素 富集作用 研究进展
2016/6/28
微量元素是一类人体所必需的营养素,在自然界中多数以无机态形式存在,且分布不平衡,不易被人体吸收利用。近年来许多研究显示,食用菌对微量元素锌、硒、碘、铁等都具有富集和将无机态微量元素转化成有机态的功能。本文对食用菌富集微量元素的机理进行了归纳总结,概述了灵芝、香菇和金针菇等各类食用菌对微量元素的富集作用的研究进展。
Effectiveness of arbuscular mycorrhizal fungi in the protection of olive plants against oxidative stress induced by drought
water deficit antioxidant activity drought tolerance
2014/10/28
Olive trees are often subjected to a long dry season with low water availability which induces oxidative stress. The present study was conducted to evaluate the effectiveness of native Rhizophagus man...
以杏鲍菇为主要原料,添加适宜辅料,将其加工成类似火腿肠的凝胶食品。通过单因素和正交实验,研究了大豆蛋白、玉米淀粉、卡拉胶添加量对杏鲍菇肠品质特性的影响,在此基础上探讨了肉的种类和添加量对菇肠品质的影响。结果显示,以100g杏鲍菇浆料为基准,添加15%大豆蛋白、12%玉米淀粉、0.4%卡拉胶,杏鲍菇肠品质较好;添加30%鸡肉或猪肉,可进一步改善产品品质。扫描电镜观测显示,杏鲍菇肠内部呈现良好的空间网...
成团泛菌 Ljb-2 对番茄黄化曲叶病毒病的田间防效初步研究
番茄黄化曲叶病毒病 生物防治 烟粉虱 成团泛菌
2014/6/12
成团泛菌（Pantoe agglomerans）Ljb-2 是从番茄生境中分离得到的对番茄黄化曲叶病毒病
（tomato yellow leaf curl virus disease，TYLCD）具有较好防效的拮抗细菌，其对温室中番茄感病品种‘格
瑞斯’TYLCD 的防控效果为49.77%。2012 年4—8 月在连云港进行的田间试验结果表明，该菌株在田间
条件下对感病品种‘格瑞斯’TYLC...
ATP荧光检测法快速筛查冷荤间加工现场凉拌菜的细菌污染状况
细菌总数 食品 凉菜
2015/11/19
探讨ATP(adenosine triphosphate,三磷酸腺苷)荧光检测法检测冷荤间加工食品细菌总数的可行性,为食品细菌污染现场快速检测提供科学依据。方法 从本市餐饮单位中随机抽取20家各类餐饮单位,采集4大类80份菜品作为冷荤间加工食品检测样品,分别应用ATP荧光检测法与实验室平板计数法检测细菌总数。结果 ATP荧光检测法所得菌落数与实验室平板计数法检测菌落总数对比,假阳性率18.8%,假...
姬松茸新品种‘福姬5号’
姬松茸 诱变育种 60Co-γ射线 品种
2014/6/13
‘福姬5号’是以姬松茸菌株J1菌丝体为材料，采用60Co诱变技术选育而成的新品种。菌丝粗壮，扭结点多，最适生长温度为26 ~ 32 ℃。子实体褐色，最适生长温度22 ~ 26 ℃；相对于原菌株J1，产量高，色泽好，菌柄整齐，重金属含量低，营养价值高。
Antimicrobial properties of 11-cyclohexylundecanoic acid
milk fat fatty acids antimicrobial properties 11-cyclohexylundecanoic acid GC
2014/3/7
The fact that milk fat contains many minor fatty acids is mostly neglected. It is known that 11-cyclohexylundecanoic acid is contained in cow’s milk fat in the amount of 0.1–0.2%. It is also contained...