Abstract:Xylooligosaccharide belongs to functional oligosaccharide，which has been widely used in food，medicine，and feedstuff for its physicochemical property. Furthermore，it has attracted the worldwide concerned for its healthy function. Some physiological functions of xylooligosaccharide have reported，including hypoglycemic activity，antihyperlipidemic effect，and ameliorating alvine path bacterium group. These healthy functions and their mechanisms were summarized in this paper. And we also made suggestions for the further study，which was helpful to its development and utilization.

Abstract:Halogranum amylolyticum TNN58 belong to haloarchaeon. It could produce a type of PHBV containing up to 20 mol% 3HV from glucose. This study uses shot-gun sequencing technology to uncover the genome sequence of H. amylolyticum TNN58. Then use Velvet software stitching get 32 scaffolds. The whole genome is about 4.71 Mb，the sequencing depth was 218X. According to the analysis of genome sequence，the PHA sythaseis composed of PhaE and PhaC subunits and there is no acetaldehyde acid cycle in strain. It is interesting to find the methylaspartate cycle is an anaplerotic acetate assimilation pathway. These results will help to reveal the mechanism of PHBV synthesis and provide genome sequence for the research on H. amylolyticum TNN58.

Abstract:The objective of this investigation was to compare the growth characteristics of highly pathogenic Vibrio parahaemolyticus at stress temperature on ready-to-eat shrimp ATCC 33847（tlh+/tdh+/trh-） and F 18（tlh+/tdh+/trh-） were inoculated on shrimp and stored at different temperatures（4~30 ℃）. The growth models were chosen to fit the growth curves and were validated by the coefficient of determination（R2），Accuracy factor（Af） and bias factor（Bf）. The growth parameters of V. parahaemolyticus from different sources were decided by maximum growth rate（μmax） and lag phase（LT）. The result showed that big difference was existed between ATCC 33847 and F 18 from 4 ℃ to 15 ℃，while similar growth from 20 ℃ to 30 ℃. The modified Gompertz model was the optimal one to describe the growth of ATCC 33847 and F 18 at 15~30 ℃（R2 > 0.99） while Baranyi model was for ATCC 33847 at 4~7 ℃ and F 18 at 7 ℃. However，the optimal model for F 18 at 4 ℃ and 10 ℃ needed to be further studied. The difference value of μmax was 0.2 ~ 0.8 Log（cfu/mL）/h between ATCC 33847 and F 18 at 15~30 ℃，and the difference value of LT was 2.5~7 h. Compared the μmax with the ones of the published，significant difference（P<0.05） could be found among the highly pathogenic，and the difference value become larger as the temperature becoming higher. Thus，large variability of V. parahaemolyticus could be found at stress temperature. What is more，the predictive models based on cocktail strains should be studied for more accurate risk assessment.

Abstract:The aim of this study was toachieve heterologous expression of thermo-Stable Lysine Aminopeptidase（PLAP），the PLAP gene thathave been investigated producing a thermo-stable Lysine Aminopeptidasewas cloned from the genomic DNA of Pseudomonas aeruginosa NJ-814 by PCR.The expression vector pPIC9K-PLAP was constructed to express extracellular protein in P. pastoris GS115. After preliminary screening of the recombinant P. pastoris，the optimized fermentation conditions based on single factor experiment wereidentified as follows：induction methanol concentration was 15 g/L，induction pH was 5.0，induction temperature was 28 ℃，the medium volume was 25 mL/250 mL，the amount of Co2+ was 50 μmol/mL，induction sorbitol was 9 g/L. Finally，the enzyme activity was 5.2 times as in original conditions，the specific activitywas 2.74 U/mg. The result showed that PLAP gene has been successfully transferred and expressed in the Pichia pastoris GS115。

Abstract:This test was based on the dead yeast cells which from the less as research material to prepare β-glucan of high purity from yeast. The methods about ultraviolet spectrum，solubility，color reaction test，thin-layer chromatography and infrared spectrum were used to analysis the properties of obtained product，while β-glucan and its carboxymethylated derivatives in vitro antioxidant activity were determined by contrastive study. The results showed that the product was alkali insoluble β-glucan of high purity. The IC50 value of β-glucan and carboxymethylated β-glucan scavenging ·OH，O2-·，DPPH·，ABTS+· and chelating Fe2+ were 10.874，11.122，11.780，10.109，21.399 mg/mL and 3.982，3.182，3.222，2.562，5.027 mg/mL，while the latter was lower than 10 mg/mL，the best antioxidant activity was presented. The antioxidative activity of the β-glucan was significantly improved compared with that before modification.

Abstract:Effect of microwave treatment on the inactivation of lipase in embryo-remaining rice was explored by single factor experiments and response surface methodology.The results showed that lipase was effectively inactivated by microwave radiation. The inactivation of lipase was affected by the initial moisture content of embryo-remaining rice，the dosage and time of microwave radiation，as well as the thickness of the samples. The effects of these four factors and their interactions were significant through the analysis of variance.The optimal conditions for inactivating lipase in embryo-remaining rice were：initial water content of 16%，microwave dosage of 2.0 kW/kg，microwave treatment time of 2.6 min and rice thickness of 3.3 cm. At these conditions，the inactivation rate of lipase in embryo-remaining rice was 68.12%. The effect of microwave treatment on themain measures of the embryo-remaining rice was not significant.

Abstract:Siderophores have broad applications in plant nutrition，induction of plant resistance and human health-care.CAS double-layer plateswere employed in order to select siderophore-producing microorganisms. Eight high-yield siderophore-producing Bacillus bacteria strains were selected from the 69 microorganisms which were isolated from roots of cycad. And their siderophores were mainly phenolatescatecholates. Finally，a strain of high siderophore production was chosen，and it revealed to be Bacillus tequilensis by comparsion of 16s rRNA. Bacillus tequilensis produced the best fermented green tea at 40 ℃ and incolubation volume of 0.5 mL/g after 5 d.

Abstract:The goal was to study the effect of electron beam （e-beam） irradiation on postharvest ripening and storage quality of climacteric fruits. Tomato fruits harvested at green，pink and red stages of ripeness were exposed to 0，0.4，and 1.0 kGy e-beam irradiation by linear accelerator （10 MeV，10 kW），and held as shelf-life storage （20±1 ℃，50% RH） for 14 days. The red color index of tomato，ethylene production，expression of ACC synthetase （ACS2） gene and ACC oxidase （ACO1） gene，storage quality were measured termly. Our results indicated that：red turning of tomato skin was suppressed by e-beam irradiation in a dose dependent manner. The red color indexes were declined with irradiation dose increase. E-beam irradiation showed no significant effects on weight loss，wrinkling and decay of tomato fruits during shelf-life time of 14 days. The effects of e-beam irradiation on ethylene production，expression of ACS2 gene and ACO1 gene were varied with mature stages of harvested tomato fruits. For tomatoes harvested at green stage，production of ethylene and expression of ACS2 gene and ACO1 gene were inhibited by e-beam irradiation. For tomatoes harvested at red stage，production of ethylene was promoted by e-beam irradiation. But effects of e-beam irradiation on expression of ACS2 gene and ACO1 gene for tomatoes harvested at red stage were varied with irradiation dose，and the tomatoes irradiated by 1.0 kGy e-beam showed lower expression level of ACS2 gene and ACO1 gene.

Abstract:To investigate the changes of anthocyanin and antioxidant activity of mulberry wine during spontaneous fermentation，total phenol content，total anthocyanin content，monomeric anthocyanins content，the content of monomeric anthocyanins，polymeric anthocyanins and copigmentedanthocyanins，and antioxidant activity of mulberry wine were determined and analyzed by correlation analysis and principal component analysis（PCA）. The results showed that total phenol and total anthocyanin content raised first then decreased，and the ending content were only 87.88% and 67.13% of the maximum，respectively；the monomeric anthocyanins and copigmented anthocyanins content decreased significantly（p<0.05），but the polymeric anthocyanin content increased significantly（p<0.05）；Cyanidin-3-glucoside and cyanidin-3- rutinoside were the major monomeric anthocyanins in the mulberry win，which decreased significantly. Correlation analysis showed that total phenol content and DPPH radical revealed a significant positive correlation（p<0.05）. The monomeric anthocyanin content showed a highly significant positive correlation（p<0.01） with color intensity，while a highly significant negative correlation with color tone（p<0.01）. These eleven indexes were analyzed by principal component analysis. Two principal components were extracted to reflect the 84.58% information of the original variables. These results revealed the changes of anthocyanin and antioxidant activity in the spontaneous fermentation mulberry wine.

Abstract:Alginate oligosaccharides have good prospects because of their useful and biologically important functions. Alginate lyase can degrade alginate to alginate oligosaccharides，genetic engineering technology provides technology for efficient production of alginate lyase. Extraction of RNA from the hepatopancreas of abalone cDNA obtained by RT-PCR，cDNA as template for PCR amplification to obtain alginate lyase gene algl，connection with pET-28a（+） vector. The recombinant plasmid was transformed into E.coli BL21，induced and expressed. The new protein bands about 32 000 showed on polyacrylamide gel electrophoresis（SDS-PAGE） and the protein form of inclusion bodies. Inclusion body purification，refolding and determination of its activity 15.6 U/mL，specific activity 644.6 U/mL. The optimum temperature and pH were 35 ℃ and 8，respectively. Alyl only degradation poly mannuronate（polyM） and not degradable poly guluronic acid（polyG）. The Km and Vmax values for alginate were 1.71 mg/mL and 19.08 U/mL，respectively. Recombinase Algl poly mannuronic acid substrate specificity and cold adaptation has the potential for biotechnology and industral applications.

Abstract:In order to acquire the influence on antibacterial activity of different molecular weight of hydrolysate from Chinese prickly ash seed，this study analysed the effect on bacteriostatic rate，solubility，protein electrophoretic band and sulphydryl content of hydrolysate after the treatment of different freezing temperature and multigelation. The results indicated that freezing temperature had a certain influence on bacteriostatic rate，solubility，and sulphydryl content and the treatment of -15 ℃ freezing proved the highest bacteriostatic rate of E.coli 78.24% and S.aureus 72.46%. Multigelation had no influence on bacteriostatic rate and solubility，but total and active sulfydryl content dropped with times of freezing-thawing increased. The bacteriostatic rates of different molecular weight of hydrolysate were different between E.coli and S.aureus：the highest rate of E.coli is those below 3 000（-15 ℃ and -70 ℃） and 3 000～10 000（-20 ℃ and -50 ℃） respectively. And the highest rate of S.aureus is that below 3 000 to four freezing temperatures and that above 10 000 didn't work. This study shows that low temperature has a certain influence on antibacterial activity of different molecular weight of hydrolysate.

Abstract:Yeast mannose，Inactive yeast and yeast glucan were selected as the main factors to conduct this research. The physical-chemical parameters，volatile compounds and sensory properties of cabernetgernischt wine were analyzed according to effects of the three factors. As a result，wine quality was significantly promoted by pre-fermentative addition of 0.3 g/L yeast mannose，0.45 g/L Inactive yeast and 0.45 g/L yeast glucan respectively. Moreover，the effect of yeast mannose was regarded as the most significant factor on wine quality. Comparing with control，total acids，colour intensity and total tannins content of the treatment decreased 13.3%，12.5% and 12.3% respectively；Hue and totals anthocyanin content were increased 16.3% and 15.3% respectively. Soft index was also promoted to some extentand higher than 5.0；Regarding the volatile compounds，total esters was increased 25.2% and total acids was decreased 7.5%；Besides，the aldehydes，ketones and terpenes were promoted 50% in total. In conclusion，three factors are positively contributed to aroma complexity，colour stability and sensory properties of cabernetgernischt wine. Three kinds of yeast polysaccharides mannan added optimal effect，and all of them can reduce wine acidity，reducing tannins content，improve wine taste，increase wine aroma complexity，stable wine color，improve the quality of wine.

Abstract:Tryptophan synthase genetically engineered microorganism was constructed by codon optimization in Escherichia coli. Preparation of S-methyl-L-cysteine from L-serine and methanthiol catalyzed by tryptophan synthase genetically engineered microorganism was investigated by response surface methodology and single-factor experiments. The optimal temperature and pH value were 39 ℃ and 8.5 respectively. The optimal substrate concentration of L-serine was 360 mmol/L. Under the optimal conditions of tryptophan synthase genetically engineered microorganism，the content of S-methyl-L-cysteine was 40.49 g/L after 20 h.

Abstract:Antibiotic effects and stability of bioactive substance from fermentation broth of Bacillus thuringiensis（BT）Bt185 and HD-1 were initially studied. Oxford plate was used to study the bacteriostatic effect of fermentation broth，tested for the bacteria Erwinia herbicola，Escherichia coli，Staphylococcus aureus，Bacillus subtilis，Bacillus cereus，Proteus bacteria，Corynebacterium glutami-cum， Bacillus paratyphosus B，Bacillus aeruginosus nine kinds of bacteria. The results showed that，the antimicrobial activity of Erwinia herbicola was better than other eight kinds of bacteria. Fermentation broth to heat，acid，ultraviolet radiation and continuous ultrasound stimulation were stable；the fermentation broth above 50 ℃ antibacterial activity began to decline，at a pH of 3.0~9.0 conditions antibacterial activity stability，within 2.5 h of UV irradiation stable antibacterial activity，within the continuous 360 W of ultrasonic condition 2 h antibacterial activity stability.

Abstract:As chicken manure was still rich in nutrient，in this research，it was fermented by lactic acid bacteria，yeast，thermophilic heterotrophic ammonia-oxidizing and Sporotrichum thermophile as microbial agents and the mixture of corn flour，wheat bran and soybean meal as auxiliary materials. After fermentation for 48 hours，the result indicated that the sensory properties and palatability of chicken manure improved greatly. Furthermore，the content of E.coli reduced to less than 100 CFU/g，all the Salmonella and Shigella in chicken manure were killed. The content of amino acid and true protein reached to 12.89% and 18.34% respectively，which were higher than pre-fermentation，and the crude fiber was decreased by 21.97%. After feeding chicken with the fermented chicken manure for 27 days，results showed that adding 25% of the fermented chicken manure in the daily food did not affect the growth of chicken. This was a new way for utilization of chicken manure.