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Huaxi Yi,Lanwei Zhang,Xue Han,Ming Du,Yingchun Zhang,Jingyan Li,Kai Sun,Yawen Hou 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
The isolation and screening of lactic acid bacteria (LAB) from natural sources have been one of the powerful means to obtain strains for the food industry. A total of 275 indigenous isolates were obtained from 43samples of traditional fermented foods in specific ecological niches throughout the northwestern China, and among which 13 strains of LAB were selected for their potential in food preservation and production. Among the 13 isolates, Lactobacillus (10) was dominant over Lactococcus (3). The distribution of the isolates was as follows: Lactobacillus paracasei ssp. paracasei (J23, M10,M20, M22), Lactobacillus rhamnosus (J20, M18),Lactococcus lactis ssp. lactis (X20, Q7), Lactobacillus casei (Q1, Q12), Lactobacillus plantarum (J11),Lactococcus lactis ssp. cremoris (X8), Lactobacillus delbrueckii ssp. bulgaricus (Q5). All 13 isolates produced bacteriocin with a broad inhibitory spectrum against selected Gram-positive as well as Gram-negative pathogenic and spoilage species. Biochemical analysis revealed that they possessed high acidification and coagulation activity. Several strains possessed the high activity of 2 or 3technological characteristics, related to novel starters and food preservatives.
Jingkai Jiao,Lanwei Zhang,Huaxi Yi 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). Lactobacillus plantarum, L. namurensis, and Pediococcus acidilactici were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., Lactobacillus delbrueckii, L. rhamnosus, L. plantarum, and Pediococcus acidilactici. Isolates were grouped and used for fermentation of rice wines. Greater numbers of species involved in fermentation lead to better sensory attributes of wine. DGGE analysis combined with a culture-dependent method can be a tool for investigation of the bacterial compositions of fermented rice wines.
Lili Zhang,Lanwei Zhang,Huaxi Yi,Ming Du,Yingchun Zhang,Xue Han,Zhen Feng,Jingyan Li,Yuehua Jiao,Yanhe Zhang,Chunfeng Guo 한국화학공학회 2012 Korean Journal of Chemical Engineering Vol.29 No.7
Stress-mediated bioprocess is a strategy designed to enhance biological target productivity. In this study,an attempt was made to enhance transglutaminase (TGase) production by Streptomyces mobaraensis by using different stress conditions including heat shock, alcohols and salt stress. Results showed that the effects of stress on TGase production depended on the type applied. For heat shock, TGase production (1.32 U/ml) was recorded maximum in the culture treated at 48 h post inoculation in water bath at 60 oC for 1 min. For alcohols treatment, the maximum activity of TGase (1.77 and 1.75 U/ml) was obtained when 3% methanol was added into the medium at 0 or 24 h of fermentation. However, a 3.5-fold increased production of TGase (3.8 U/ml) was observed in the medium supplemented with 0.2mol/l MgCl2 compared with the basic medium at the beginning of fermentation. In conclusion, TGase production from S. mobaraensis was improved by heat shock, methanol and salt stress treatments, MgCl2 stress was the most effective.
Hongbo Li,Yanhua Cui,Lanwei Zhang,Lili Zhang,Hui Liu,Jinghua Yu 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The requirements for the production of optimized Zea mays transglutaminase (TGZo) using Pichia pastoris GS115 (pPIC9K-tgzo) were optimized in this study. Plackett–Burman design was used to screen variables that significantly influence TGZo production. Oleic acid, methanol, and loading volume were identified as the most significant parameters. Central composite design was employed to determine the optimal level of these three parameters for TGZo production. Results showed that 1078 mU/mL of TGZo activity and 7.6 mg/L of TGZo production were obtained under conditions of 0.07% oleic acid, 1.31% methanol, and 7.36% loading volume. To explore the functional characteristics of TGZo, it was used in yogurt. It was found that the addition of TGZo could produce yogurt with stronger acid gel and higher consistency, cohesiveness, index of viscosity, and apparent viscosity than the untreated product. Therefore, TGZo can be used as a substitute for microbial transglutaminase in the yogurt, even in the food industry.
Heterologous Expression and Purification of Zea mays Transglutaminase in Pichia pastoris
Hongbo Li,Yanhua Cui,Lanwei Zhang,Huaxi Yi,Xue Han,Yuehua Jiao,Ming Du,Rongbo Fan,Shuang Zhang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Transglutaminases (TGases) are a family ofenzymes that catalyze the cross-linking of proteins and arewidely used in the food industry to improve the texture ofdairy, meat, and bread products. Zea mays transglutaminase(TGZ) is a new type of TGase with a wide potential. TGZwas expressed in the yeast Pichia pastoris under an alcoholoxidase promoter. Maximal expression of recombinantTGZ was achieved by inducing recombinant GS115(pPIC9K-tgz) in BMMY medium using 1.5% methanol for96 h. Secreted TGZ was initially separated using Superdex200 resin and further purified on cation exchange resin. The activity of TGZ following purification was 0.32 U/mgof protein. The polymerization effect of TGZ on caseincatalyzed by recombinant TGZ was slightly lower than theeffect of microbial transglutaminase (MTG). TGZ is a newpotential additive for the food industry.
Improved thermoelectric performance of n-type Mg3Sb2–Mg3Bi2 alloy with Co element doping
Chen Yanqun,Wang Chao,Ma Zheng,Li Lanwei,Li Shuyao,Wang Jianli 한국물리학회 2021 Current Applied Physics Vol.21 No.-
n-type Mg3Sb2–Mg3Bi2 alloy shows as a potential new thermoelectric material (TE) and has been widely researched recently. The pure phase n-type Mg3⋅20(Sb0⋅3Bi0.7)1.99Te0.01 were prepared by adjusting Mg content with the Bi impurity phase being effectively suppressed. Then, Co element was doped into the pure phase and the electrical conductivity of samples were improved. With a high power factor of 20.3 μW cm 1K 2 for Mg3⋅185Co0⋅015(Sb0⋅3Bi0.7)1.99Te0.01 at 525 K. Additionally, it was found that the phonon scattering is enhanced due to the larger atomic mass of Co comparing to Mg and the lattice thermal conductivity is reduced. As a result, a high ZT value of ~ 1.03 at 525 K is achieved for the Mg3⋅185Co0⋅015(Sb0⋅3Bi0.7)1.99Te0.01.
Experimental Study of Adaptive Sliding Mode Control for Vibration of a Flexible Rectangular Plate
Jingyu Yang,Zhiqi Liu,Xuanming Cui,Shiying Qu,Chu Wang,Zhou Lanwei,Guoping Chen 한국항공우주학회 2015 International Journal of Aeronautical and Space Sc Vol.16 No.1
This paper aims to address the intelligent active vibration control problem of a flexible rectangular plate vibration involving parameter variation and external disturbance. An adaptive sliding mode (ASM) MIMO control strategy and smart piezoelectric materials are proposed as a solution, where the controller design can deal with problems of an external disturbance and parametric uncertainty in system. Compared with the current ‘classical’ control design, the proposed ASM MIMO control strategy design has two advantages. First, unlike existing classical control algorithms, where only low intelligence of the vibration control system is achieved, this paper shows that high intelligent of the vibration control system can be realized by the ASM MIMO control strategy and smart piezoelectric materials. Second, the system performance is improved due to two additional terms obtained in the active vibration control system. Detailed design principle and rigorous stability analysis are provided. Finally, experiments and simulations were used to verify the effectiveness of the proposed strategy using a hardware prototype based on NI instruments, a MATLAB/SIMULINK platform, and smart piezoelectric materials.
Experimental Study of Adaptive Sliding Mode Control for Vibration of a Flexible Rectangular Plate
Yang, Jingyu,Liu, Zhiqi,Cui, Xuanming,Qu, Shiying,Wang, Chu,Lanwei, Zhou,Chen, Guoping The Korean Society for Aeronautical and Space Scie 2015 International Journal of Aeronautical and Space Sc Vol.16 No.1
This paper aims to address the intelligent active vibration control problem of a flexible rectangular plate vibration involving parameter variation and external disturbance. An adaptive sliding mode (ASM) MIMO control strategy and smart piezoelectric materials are proposed as a solution, where the controller design can deal with problems of an external disturbance and parametric uncertainty in system. Compared with the current 'classical' control design, the proposed ASM MIMO control strategy design has two advantages. First, unlike existing classical control algorithms, where only low intelligence of the vibration control system is achieved, this paper shows that high intelligent of the vibration control system can be realized by the ASM MIMO control strategy and smart piezoelectric materials. Second, the system performance is improved due to two additional terms obtained in the active vibration control system. Detailed design principle and rigorous stability analysis are provided. Finally, experiments and simulations were used to verify the effectiveness of the proposed strategy using a hardware prototype based on NI instruments, a MATLAB/SIMULINK platform, and smart piezoelectric materials.
Research Progress of the Structure Vibration-Attitude Coordinated Control of Spacecraft
Yang, Jingyu,Qu, Shiying,Lin, Jiahui,Liu, Zhiqi,Cui, Xuanming,Wang, Chu,Zhang, Dujiang,gu, Mingcheng,Sun, Zhongrui,Yang, Kang,Zhou, Lanwei,Chen, Guoping The Korean Society for Aeronautical and Space Scie 2015 International Journal of Aeronautical and Space Sc Vol.16 No.4
This paper gives an overview of research on the field of structure vibration-attitude coordinated control of spacecraft. First of all, the importance of the technology has been given an introduction, and then later the research progress of space structure dynamics modeling, research progress of structure vibration-attitude coordinated control of flexible spacecraft have been discussed respectively. Finally, future research on application of structure vibration-attitude coordinated control of spacecraft has been recommended.
Research Progress of the Structure Vibration-Attitude Coordinated Control of Spacecraft
Jingyu Yang,Shiying Qu,Jiahui Lin,Zhiqi Liu,Xuanming Cui,Chu Wang,Dujiang Zhang,Mingcheng gu,Zhongrui Sun,Kang Yang,Lanwei Zhou,Guoping Chen 한국항공우주학회 2015 International Journal of Aeronautical and Space Sc Vol.16 No.4
This paper gives an overview of research on the field of structure vibration-attitude coordinated control of spacecraft. First of all, the importance of the technology has been given an introduction, and then later the research progress of space structure dynamics modeling, research progress of structure vibration-attitude coordinated control of flexible spacecraft have been discussed respectively. Finally, future research on application of structure vibration-attitude coordinated control of spacecraft has been recommended.