The bacterial community present during semicontinuous treatment of organic solid waste under alkaline and high-temperature conditions was studied. PCR-amplified 16S rDNA fragments were analyzed by double gradient-denaturing gradient gel electrophoresis (DGGE). The band pattern was stable during the steady state of the treatment phase, and the major bands resulting from individual treatments had the same DNA sequence with good reproducibility. No sequence in the DNA database of isolated bacteria showed close similarity to this sequence, the closest relative being Bacillus licheniformis with less than 97% similarity. The conditions for fluorescence in situ hybridization (FISH) were determined without the need to obtain extracts of the bacterial cells. An oligonucleotide probe was designed to detect the microorganisms found in the DGGE analysis. FISH analysis showed that the bacterium corresponding to the major bands accounted for 30% of the total eubacterial cell count at the steady state. These results indicate that this bacterium is a key microorganism in the biodegradation process.
(22S, 23S)‐Homobrassinolid (VIb) wird aus Stigmasteryltosylat, dessen (22S, 23S)‐Konfiguration bekannt ist, über die Stufen (I) bis (Vb), (VIa) dargestellt.
High-performance liquid chromatography (HPLC) using a 205nm UV detector was evaluated for usefulness in determining fatty acid compositions, especially unsaturated fatty acid compositions, of edible oils such as perilla, soybean and safflower oils, which mainly consist of triglycerides that contain mono and polyunsaturated fatty acids. Fatty acids were obtained by lipase-hydrolysis followed by petroleum ether extraction. Sample fatty acids were analyzed by HPLC without conversion to the derivatives. Butyric acid served as the internal standard for determination of fatty acids. The results showed close agreement with those of GC. The present method is applicable to the simple determination of fatty acid compositions, especially unsaturated fatty acid compositions, of edible oils without degradation due to heating and/or the oxidative deterioration of unsaturated fatty acids.
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