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- 저자 : Jingliang Xu (검색결과 2 건)
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2019 Novel Coronavirus (COVID-19) Pneumonia: Serial Computed Tomography Findings
Jiangping Wei,Huaxiang Xu,Jingliang Xiong,Qinglin Shen,Bing Fan,Chenglong Ye,Wentao Dong,Fangfang Hu 대한영상의학회 2020 Korean Journal of Radiology Vol.21 No.4
From December 2019, Coronavirus disease 2019 (COVID-19) pneumonia (formerly known as the 2019 novel Coronavirus [2019nCoV]) broke out in Wuhan, China. In this study, we present serial CT findings in a 40-year-old female patient with COVID-19 pneumonia who presented with the symptoms of fever, chest tightness, and fatigue. She was diagnosed with COVID-19 infection confirmed by real-time reverse-transcriptase-polymerase chain reaction. CT showed rapidly progressing peripheral consolidations and ground-glass opacities in both lungs. After treatment, the lesions were shown to be almost absorbed leaving the fibrous lesions.
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Screening a Panel of Acid-producing Strains by Developing a High-throughput Method
Lijuan Zhu,Hui Zhang,Shiyuan Wang,Anqi Zhao,Lingbo Qu,Wenlong Xiong,Md. Asraful Alam,Wenlong Ma,Yongkun Lv,Jingliang Xu 한국생물공학회 2022 Biotechnology and Bioprocess Engineering Vol.27 No.5
Organic acids are natural cellular metabolites, which are widely used in food, pharmaceutical, and chemical industries. Among them, L-lactic acid is of special interest, because it is widely used in food and pharmaceutical industries and its monopolymer (poly (lactic acid)) is a green, renewable, biodegradable, and biocompatible alternative to the petroleum-based polymers. Currently, organic acids are predominantly produced by microbial fermentation. Their productions have been substantially improved by genetic modifications, metabolic engineering, and fermentation optimizations. However, the commonly used microbial producers still suffer from low acidic tolerance. Screening higher tolerant acid-producing microorganisms from the nature is relatively less explored. The traditional fermented foods are good resources for the screening of acid-producing and probiotic microorganisms. However, they are relatively less explored, especially those foods in developing countries. To speed up the acid-producing microorganism screening, we developed and validated a high-throughput method in this study. By using this method, we screened 1,296 colonies in 4 days and obtained a panel of acid-producing microorganisms. Among them, a Lacticaseibacillus rhamnosus showed the potential for organic acid production and probiotics applications.
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