An Emerging Method for Characterizing Microbial Ecology-T-Rflp Technique / 微生物学通报

Terminal restriction fragment length polymorphism(T-RFLP) is a resent molecular approach that can assess subtle genetic differences between strains as well as provide insight into the structure and function of microbial communities. This method overcomes the confinement of conventional culture-dependent methods and has both high sensitivity and throughput making it ideal for comparative analyses. Though there is still no application in our country, more and more investigators are highlighting it. In this article, the fundamental principle of this technique is introduced. The recent application and the development of this technique are also summed up .

Preparation of Yeast-fermented Seasoner from Mytilus edulis Hydrolyzed by Bienzyme / 微生物学通报

Protamex,flavorzyme and neutrase were used for bienzyme hydrolysis of Mytilus edulis.Protamex and flavorzyme were determined as the optimal hydrolases by analysis of hydrolysis effects.After bienzyme hydrolysis,ester forming yeast fermentation was used to prepare seasoner.The effects of fermentation of single or compound strains on the value of FAN were detected by formaldehyde titration method.The results showed that the value of FAN was 0.65% when the conditions of ester forming yeast 1274 were as follows:inoculation volume 5%(v/v),fermentation temperature 28℃ and culture time 72h after bienzyme hydrolysis;the value of FAN was 0.78% when the hydrolytic solution was fermented by compound strains including ester forming yeast 1274 and 1202 under the same fermentation conditions.After fermentation of ester forming yeast,the seasoner gave a full-bodied smell of ester with fermentation flavour.

Application of the Innovative and Integrative Experiments on Special Skills Training in Food Sciences / 微生物学通报

In order to make students have integrative qualities and reform the shortage of former teaching methods in the food microbiology experiment,a new experiment teaching system was established,introducina the integrative and innovative experiment to the students gradually.The reformation of experiment in food microbiology has trained the students well and improved their special skills.Most important of all,it can offer them a chance to realize their own ideas.The students can design an innovative and integrative experiment to carry out their originalities.Good effects have been made since this system is very helpful to improve their consciousness of innovation and integrative abilities in doing experiments.