Quercetin is a kind of flavonoid, which has outstanding drug action. To develop the production technology of quercetin by microorganism, strains that can transform rutin to quercetin were isolated from soil, screened by TLC and re-screened by HPLC. As a result, strain D3 with the highest transformation ability was obtained. The hydrolyze enzyme was intracellular enzyme and transformation rate was 41.6% within a system comprising of 50mg wet cells in 4mL of 0.1% rutin solution and transformed for 72hr at 25°C. Strain D3 was identified as Paenibacillus glucanolyticus by integrating the 16S rDNA phylogeny analysis result and a variety of morphological, physiological and biochemical features.
8 Cr(VI) removing strains were obtained from 24 Cr(VI) resistance bacteria isolates. 6 strains showed more than 50% removal rates for 50 mg/L of Cr(VI) and 5 strains exhibited more than 50% removal rates for 80 mg/L of Cr(VI). Strains n-1, n-6, n-9 and n-12 could remove Cr(VI) more efficient at lower Cr(VI) concentration, while strains n-7, z-2, z-3 and z-7 could remove Cr(VI) at higher concentration. In which, strain n-9 could complete remove Cr(VI) by cultured in TYG broth containing 50 mg/L Cr (VI) at 28°C for 3 days and remove 80.7% of it in 80 mg/L Cr (VI) . Further exploration indicated that strain n-9 could reduce Cr(VI) by endoenzyme related to NADPH, which was carried out by comparing the removal ability of living cells, culture supernatant, inactived cells, cell lysate solution and the effect of SDS, thermal treatment, as well as the oxidoreductase coenzyme NADPH.
A total of 120 D-xylose fermenting yeast strains were isolated from composition soil samples. 6 strains capable of fermenting D-xylose to produce ethanol were obtained by TTC double medium agar method screening and potassium dichromate oxidation method re-screening. All the 6 strains belong to the genera Candida or Pichia by morphology and physiology identification. Candida spp. strains showed rather high efficiency to produce ethanol from D-xylose than the Pichia spp. strains, of which, strain M-105 exhibited a D-xylose consumption rate of 98.28% and the highest ethanol yield (0.465 g/g), with concentration up to 18.58 g/L under the condition of fermenting 40 g/L of this sugar at 28°C and 100 r/min for 72 hours. An average ethanol concentration of 18.35±0.07 g/L was reached from three batches fermentation of M-105 in shaking flask.
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