Seminar组会讲述论文模板

××××2014.9.24**1.Journalandauthor*2.Background*3.Processandresult*4.Discuss☆AEMpublishesasubstantialshareofthemostsignificantcurrentresearchintheareasofbiotechnology,microbialecology,foodmicrobiology,andindustrialmicrobiology.☆Highlightingresearchfindingsapplicabletothedevelopmentofnewprocessesorproducts.☆AEMisabroad-basedjournalthatisindispensabletothosewhosebasicworkhasimplicationsofnear-termpracticalbenefit.KEYPUBLICATIONS：[1]DiGiacomo,Michele.Asteppedapproachtovascularaccessdeviceselection.Britishjournalofnursing19(19),2010.[2]DiGiacomo,Michele.Comparisonofthreeperipherally-insertedcentralcatheters:pilotstudy.Britishjournalofnursing18(1),2009.[3]DiGiacomo,Michele;Paolino,Marianna;Silvestro,Daniele.Microbialcommunitystructureanddynamicsofdarkfire-curedtobaccofermentation.AppliedandEnvironmentalMicrobiolog.73(3),2007.MicheleDiGiacomoBritishAmericanTobaccoItalia,viaCinthia,80126Naples,ItalyTypesoftobacco1AromaticFire-cured2Brightleaftobacco3Burley4Cavendish5Corojo6Criollo7OrientalTobacco8Perique9Shadetobacco10Thuoclao11Type2212WhiteBurley13WildTobacco14Y1Thedynamicsoftheprocess,lastingca.18days,haneverbeeninvestigatedindetailTobaccotasteTheV3regionofthe16SrRNAgenewasselectedtoenhancetherangeofDGGEresolutionV4toV5regionweregeneratedtoimprovethephylogeneticinferencethroughSSCPanalysis.ThemainbodyofthearticleFermentingtobaccoleavesPhysical-chemicalassaysMajormicrobialgroupsCulture-independentmethodsCulture-dependentmethodsDGGESSCPRFLPPDATSAPIAVRBLAPCATBDifferenceDifferenceSameResultsanddiscussionPhysical-chemicalprofileofdarkfire-curedtobaccofermentation.(i)Temperature,pH,andMicrobialpopulation;(ii)Sugars,CitricandMalicacids,Nitratecontent;(iii)Oxalicacid,Nitrite,Tobacco-specificnitrosaminecontent(TSNA).■aerobicbacteria;♦endospore-formingbacteria,●lacticacidbacteria▲yeasts.DGGEfingerprintsareoftheV3region(ca.200bp)Low-G+Cgroupofgram-positivebacteria(Firmicutes)High-G+Cgrampositivebacteria(Actinobacteria).TheV4toV5region(ca.400bp)Bacteria-specificprimerpairCom1-F/Com2-R.ThecomplexityandpoorresolutionofSSCPpatternsfromlatefermentationsamplesThecorrespondingsequencesweredeterminedbyRFLPanalysisAnunculturedmicroorganismfromfeedlotmanure,belongingtotheCarnobacteriaceaefamiliesofLactobacillalesCompostMaizeEukarya-specificprimerpairFUN18S1-F/FUN18S2-R.Spoilageyeast(Debaryomyces)TrichosporoncutaneumCulture-basedmethods-representativebacterial11B.subtilis,8B.Pumilus,4B.licheniformis,1B.mojavensis,2B.thuringiensis,1Bacillussp,1Staphylococcuscohnii,1Jeotgalicoccus,1A.viridans,2C.Ammoniagenes.Culture-basedmethods-Yeasts(TSA,MRS,PDA,TB)T.OvoidesgrewveryslowlyinTBmedium.Othersshowedrapidgrowth,withgenerationtimesrangingfrom4.7to5.8h.AllstrainswelltoleratedthepHrangetypicalofthefermentationprocess(from5to9)AssumingforYeasts(i)theacidicpHatthebeginningoffermentationfostersthedevelopmentofyeasts(ii)consumptionofavailableorganicacidsbyyeastcellscontributestothepHriseduringfermentation.C.rugosa:malicacid,C.parapsilosisandD.hansenii:citricandmalicacids,Forallthreeyeasts:thepHofTBmediumroseprogressivelyfrom5.2toca.7.5duringthefirst24hgrowthandremainedstablethereafterBacillusspecies,A.viridans,andC.ammoniagenesrepresentthemajorbacterialcomponentsofthetobaccoecosystemduringfermentation.InearlyphaseBothculture-independentandculture-basedapproachessuggestamajorroleforyeastsinearlyphase.BecauseOrganicacidsdirectlyinfluencethepH,smokearomaandtaste.ThisstageisdominatedbyLactobacillalesD.Hanseniiwasthepredominantyeastspecieswhichstimulatesthemetabolismofthelacticacidbacteriaandproducesakillertoxinthatisactiveagainstvariousyeastspeciesandmolds.InmiddlephasethepHshiftfromacidictoalkalinevalues.MostoftobaccoBacillusspp.isolateshydrolyzedcarbonsourcesandreducessugarsandorganicacidsandshowedproteolyticactivityandproducealargeamountofammoniabyothermechanisms.InlatephasepHincreasespromotinggrowthofmoderatelyhalotolerantandalkaliphilicActinomycetales.Yania(Y.flava,Micrococcineae,Yaniaceae)andCorynebacterium(C.ammoniagenes,Corynebacterineae,Corynebacteriaceae)Thankyou!