微生物还原靛蓝:Dietzia sp.KDB1与酵母(Saccharomyces cerevisiae)还原力的比较

IF 2 4区 工程技术 Q3 CHEMISTRY, APPLIED Coloration Technology Pub Date : 2023-07-10 DOI:10.1111/cote.12712
Chanhee Jung, Jong Il Rhee, Younsook Shin, Dong Il Yoo
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引用次数: 0

摘要

本研究旨在通过比较 Dietzia sp. KDB1 和酵母(Saccharomyces cerevisiae)在某些还原条件下的还原能力,开发微生物还原靛蓝的方法。应用氧化还原电位(ORP)、色度(K/S)和荧光强度(FI)来评估微生物浓度、pH 值和 30°C 葡萄糖添加量对还原水平的影响。对于这两种微生物系统,加入葡萄糖后,ORP 进一步降低-20 mV,K/S 增加了两倍多。添加葡萄糖后,还原水平略有提高,葡萄糖在两个还原系统中都起到了代谢物的作用。总体而言,在相同的还原条件(45 mL 体积、15 g/L 天然靛蓝、6 g/L 还原剂、pH 10.0、30°C 和添加葡萄糖)下,酵母系统的还原水平约为 KDB1 系统的一半。
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Indigo reduction by using microorganism: Comparison of reducing power between Dietzia sp. KDB1 and yeast (Saccharomyces cerevisiae)

This study aims to develop microbial indigo reduction by comparing the reducing power between Dietzia sp. KDB1 and yeast (Saccharomyces cerevisiae) at some reduction conditions. Oxidation–reduction potential (ORP), colour strength (K/S), and fluorescence intensity (FI) were applied to evaluate the reduction level as a function of microorganism concentration, pH, and glucose addition at 30°C. For both of the microbial systems, ORP decreased further −20 mV and K/S increased more than two by adding glucose. The reduction level became higher slightly by adding glucose, which played a role of metabolite in both of the reduction systems. Overall, reduction level of the yeast system was about a half of KDB1 system at the same reduction condition of 45 mL volume, 15 g/L natural indigo, 6 g/L reducing agents, pH 10.0, 30°C and glucose added.

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来源期刊
Coloration Technology
Coloration Technology 工程技术-材料科学:纺织
CiteScore
3.60
自引率
11.10%
发文量
67
审稿时长
4 months
期刊介绍: The primary mission of Coloration Technology is to promote innovation and fundamental understanding in the science and technology of coloured materials by providing a medium for communication of peer-reviewed research papers of the highest quality. It is internationally recognised as a vehicle for the publication of theoretical and technological papers on the subjects allied to all aspects of coloration. Regular sections in the journal include reviews, original research and reports, feature articles, short communications and book reviews.
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