The final two spans of beams are being lifted and placed on the Waikanae River Bridge over the next two weeks as part of the Mackays to Peka Peka (M2PP) Expressway. To make sure the public are safe, ...the shared path on the northern side of Waikanae River will be closed at the project site from 7.30am on Monday 30 May for five days. The northern path will reopen at 6pm on Friday 3 June.
The co-culture of Bacillus subtilis IFO 3335 with Rhizopus peka P8 or Rhizopus oligosporus P12 in liquid medium was found to increase production of antibiotic activity and to alter the spectrum of ...activity relative to the pure cultures. However, a mixed culture of Rhizopus arrhizus P7 and Rhizopus oryzae P17 did not produce antibiotic activity. The concentration, ratio, and time of addition of B. subtilis to the R. peka culture was found to influence antibiotic yields. Solid-state fermentations using mixed cultures of R. peka and B. subtilis were investigated. The growth of Escherichia coli IFO 3792 as a target bacterium was inhibited by the mixed culture. These results suggest the possibility of biopreservation of fermented foods by novel co-culture systems.
The antibiotic activity produced in the co-cultures of Rhizopus peka P8 and Bacillus subtilis IFO3335 (inhibition zone of 25 mm) was higher than that in each of the pure cultures (inhibition zones of ...0-15 mm). Both the concentration of B. subtilis and its mixing time with R. peka influenced the antibiotic production. The optimum condition was when the culture was inoculated at the same time with equal numbers of viable B. subtilis cells and R. peka spores. When the cell free culture broth of one was mixed with either the cell free culture broth or the cell free extract of the other and incubated at 30degC for 18 h, the antibiotic activity in the mixture was higher than that in the individual culture broth or cell extract. There was no antibiotic activity in a mixture that was not incubated at 30degC. Furthermore, the antibiotic activity was lost when either the cell free culture broth or the cell free extract was heat-treated (121degC, 20 min), indicating the involvement of an enzyme from B. subtilis in producing the active antibiotic from R. peka. Thus, the presence of B. subtilis in the culture effectively influences the production of the antibiotic from R. peka.
Sestavimo nageljčke, planike in drugo cvetje. Obrobo naredimo iz kačice. Pečemo v pečici na 200 stopinj Celzija in še tople premažemo z mlačno medeno vodo.
Iz polovice temne moke, polovice medu in noževe konice vzhajalnega sredstva umesimo gladko testo. Isti postopek naredimo z belo moko, le da so količine manjše.
PDF
