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kuang, P.

Publications and source records attributed to kuang, P..

2 recordsLinked to original sources

Co3O4 /PAn Magnetic Nanoparticle-Modified Electrochemical Immunosensor for Azocyclotin

In the current study, for rapid detection of azocylotin residues in agricultural products, the Co3O4/PAn nanoparticles modified electrochemical immunosensor was generated successfully. Azocylotin-BSA artificial antigen coupling to the surface of the working electrode coated with the Co3O4/PAn nanoparticles thin-layer, the competitive inhibition reaction is launched between the azocylotin in the samples and the azocylotin coupled on the electrode with the azocylotin monoclonal antibodies in the test system. The antigen-antibody reaction signal conductive amplified by the coupled silver nanoparticles, and then the electrolytic current in the reaction system was detected. After establishing basic detection system, a series of optimization including the concentration of immobilized membrane optimization, electrode surface coated material composition optimization, selection of buffer, coupling antigen concentration optimization and anti-antibody label optimization will be done. Subsequently, the concentrations of azocylotin in samples of standards, orange and apple were tested, and the results indicated that this immune sensor has good sensitivity and high accuracy. The research could provide the reference for the research, development and application of sensors to realize rapid detection of pesticide residues in agricultural products.

biochemistry

Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts from Sayram town, Baicheng county, Akesu area, southern of Xinjiang, China,30 raw milk and 30 home-made yogurt samples were collected and experiment of high-throughput sequencing was implemented.The results of experiments revealed the species of fungi in raw milk was the most, and the species of bacteria in fermented milk was the least.Based on principal component analysis (PCA), it was found that the bacterial and fungal community structure differed in samples from two types of dairy products.And the presence of 15 bacterial and 12 fungal phyla, comprising 218 bacterial and 495 fungal genera respectively, among all samples. Firmicutes and Ascomycota,Lactobacillus and Candida were the predominant phyla and genera of bacteria and fungi, respectively. The results indicated that the microbial community of raw milk differs from home-made yogurts due to sampling location and manufacturing process. The study suggested that high-throughput sequencing could provide a better understanding of microbiological diversity as well as lay a theoretical foundation for selecting beneficial microbial resources from this natural yogurt.

bioinformatics