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您的检索式：作者名="Lan Quanxue"
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| 1 | Development of a Detection Method for Assaying Calf Intestine Alkaline Phosphatase Activity显示文摘[Objective]This study was to develop a detection method for assaying calf intestine alkaline phosphatase activity in scientific research. [Method]By simulating the conditions and buffers for assaying calf intestine alkaline phosphatase used in the scientific research,the parameters influencing substrate concentration,reaction duration,coloration time and buffer p H were optimized. [Result]The activity of alkaline phosphatase detected varied hugely among different buffers,and potassium ferricyanide solution added with boracic acid achieved the stable coloration. The optimal water bath time was determined as 10 min,and the substrate concentration was optimized as 0. 04 mol / L. The increasing temperature did not have a large influence on low temperature enzymatic activity while did on high concentration enzymatic activity. When the buffer p H was 7. 0- 8. 0,the detection stability of alkaline phosphatase could be maintained well. The ion intensity of buffer had little effects on alkaline phosphatase activity. [Conclusion]A detection method for assaying calf intestine alkaline phosphatase activity in scientific research was successfully developed in this study. | Lin Lin Lai Xiaofang Li Yi Liu Yixiong Lan Quanxue Lai Xintian Yang Guowu | 2015 | Animal Husbandry and Feed Science2015，7，3： | 0 |
| 2 | Sporolactobacillus GD201215-the Reason forSwelling of Fruit Jelly显示文摘A gram-positive facultatively anaerobic bacterium, named Sporolactobacillus GD201215, was isolated from swollen fruit jelly. Colonies were circular, bulgy, opaque, moist and white, with a 1-2 mm diameter. Its sequence showed 97.46% and96.91% homology with Sporolactobacillus vineae SL153 T and S. putidus QC81-06 T, respectively. Sporolactobacillus GD201215 uses glucose, fructose and sucrose to produce acid, and metabolizes sodium citrate to generate CO_2 which is responsible for swelling of fruit jelly. It grew anaerobically in GYP broth at 37 ℃, p H 3.5-7.0, with 0-2%(w/v) Na Cl, and could be killed by heating at 71 ℃ for above 5 min. | Congcong LIU Quanxue LAN Guowu YANG Qiongying YAN Xiuling YE Jianfei HUANG Lin LIN Jing CHEN | 2016 | Agricultural Science & Technology2016，17，12： | 0 |
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