From this year onwards, brewers can more easily accept large orders at the peak of demand. A new technology has not only improved the flavor of beer but also shortened the fermentation cycle of beer. Diacetyl is an important flavoring substance in beer, and increasing the content of glutathione (GSH) can enhance beer's anti-aging ability if glutathione synthesis gene is inserted into industrial beer yeast cells and bisacetylation The related genes can improve beer flavor and shorten the beer fermentation cycle. This means to build a brand new beer yeast engineering bacteria. The mission of the National Natural Science Foundation of China, the project of the National Natural Science Foundation of China for the study of the molecular genetics and breeding of the Institute of Microbiology, Chinese Academy of Sciences, is to fulfill the mission of the low-diacetyl anti-aging beer yeast engineering bacteria. At a recent evaluation of pilot product beer evaluations, the beer produced from the fermentation of low diacetyl anti-ageing beer yeast engineering bacteria was recognized by most judges. They think that “the taste is better than that of the beer produced by recipient bacteria. ". "Our research method cannot be regarded as a gene cloning technique. I think it should be called 'genetic modification technology' because the cloned gene is derived from the brewer's yeast itself without any exogenous DNA fragments and is therefore safe. Zhang Borun, head of the project team, explained the results of this research. In recent years, the molecular improvement of yeasts has become a hot spot in yeast genetics and molecular biology research. In 1998, Zhang Bolun's "Building of Low Diacetyl Anti-Aging Beer Yeast Engineering Bacteria" was closely following the trend of international research. At the time, only the study of baker's yeast and brewer's yeast had reached this stage in the world. However, no researchers actually applied this technology to production. This is mainly due to safety considerations. This kind of genetically engineered bacteria must go through a series of poisons. The rational experiment fully proves safety before it can be used for production. For a while, the head of the Tsingtao Scientific Research Center was in a hurry. Although molecular genetics and breeding methods are good, they should be used in production practices that are too slow. It is better to use mutagenesis, hybridization or protoplast fusion methods to improve beer yeast strains. “As a researcher, I fully understand that it is difficult to achieve scientific research goals with these breeding techniques, so we insist on molecular breeding techniques, but we also need to consider the issue of solving the applicable problems for enterprises,†said Zhang Borun. Under his guidance, the research group inserted the glutathione synthesis gene of brewer's yeast into the genes associated with diacetyl synthesis in industrial beer yeast cells, thereby greatly reducing the content of diacetyl (DA) in the fermentation broth and increasing the The content of glutathione shortens the beer fermentation cycle. With the use of this strain, companies can increase the quality of their products without any additional equipment and investment, shorten the fermentation cycle, save energy and reduce consumption, and stabilize production. This achievement will be first applied to the production line of Tsingtao Brewery Group, but Zhang Boren said that he did not support immediate input of this research result into production. “The result is applying for a patent. I have already suggested that Tsingtao Brewery Group delay the application appropriately and we want to For further improvement, we hope to receive 100% recognition." Talking about this cooperation with Tsingtao Brewery, Zhang Boren said he came to the door. “In 1998, Qingdao held a conference on scientific, technological, and technological achievements, and I made full preparations. The Tsingtao Brewery Group was the only one that was able to cooperate with the largest and strongest manufacturers in the industry,†he said. At that time, the task force and the Tsingtao Brewery signed an uneconomical agreement. For this purpose, Zhang Boren had received some gossip. “At that time, the cooperation agreement with Tsingtao Brewery was a research fund of 100,000 yuan per year. To tell the truth is really not enough. It is mainly supported by the National Natural Science Foundation. However, I think that we must first establish contact with the company in order to contribute to the application of research projects in the future. He said, "As a company, investing in a penny hopes to see benefits. After the Spring Festival, Tsingtao will discuss the next R&D cooperation, and only about 100,000 yuan per year will cease to exist." "When I was the head of the research team in 1994, only 120 yuan was left in the group, which could be said to be dying. I think it is mainly due to the neglect of applied research. The researchers and the company are out of touch. Some projects will lock the results after the pilot test. The construction of the low diacetyl anti-ageing beer yeast engineering bacterium was close to the footsteps. Zhang Boren was relieved that he finally did not need to think deeply about looking for a cooperative enterprise. Now, the company frequently contacts him. The subject of the research group he led. According to him, the project group's “Cloning of Novel Flocculant Genes and Its Regulation of Expression in Industrial Yeasts†and “Studies on Regulating and Regulating the Expression of Genes Related to Ergosterol Synthesis†have also been successively awarded by the National Natural Science Foundation of China. With the support of the research, the results of the research are coming out and we are in touch with some companies. He said with full confidence: "I have been engaged in yeast research for 30 years. I feel that it is now accumulating to a certain extent and it should be released."
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