从烟叶调制过程中温度达68℃阶段的叶片上分离得到一株能降解烟碱的菌株,编号为YC-68,该菌经常规的形态、生理生化分析,确定为芽孢杆菌。根据该菌16 S rDNA恒定区的保守性设计了一对通用引物,扩增其16 S rDNA序列,将扩增的产物进行回收...从烟叶调制过程中温度达68℃阶段的叶片上分离得到一株能降解烟碱的菌株,编号为YC-68,该菌经常规的形态、生理生化分析,确定为芽孢杆菌。根据该菌16 S rDNA恒定区的保守性设计了一对通用引物,扩增其16 S rDNA序列,将扩增的产物进行回收后进行测序,把测序后的结果提交到GenBank利用BLAST进行序列同源性分析。经过分析鉴定YC-68菌株为芽孢杆菌属的蜡状芽孢杆菌。展开更多
[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco productio...[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.展开更多
文摘从烟叶调制过程中温度达68℃阶段的叶片上分离得到一株能降解烟碱的菌株,编号为YC-68,该菌经常规的形态、生理生化分析,确定为芽孢杆菌。根据该菌16 S rDNA恒定区的保守性设计了一对通用引物,扩增其16 S rDNA序列,将扩增的产物进行回收后进行测序,把测序后的结果提交到GenBank利用BLAST进行序列同源性分析。经过分析鉴定YC-68菌株为芽孢杆菌属的蜡状芽孢杆菌。
基金Supported by China National Tobacco Corporation General Project[(2012)No.122]Chongqing Branch Company S&T Project of China National Tobacco Corporation(NY20110601070010)~~
文摘[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.
