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明道20140122
From 2014hs.igem.org
Contents |
[http://blog.xuite.net/jack_ting/blog/33141298-%E4%BD%BF%E7%94%A8%E5%BB%9A%E9%A4%98%E6%A1%B6%E5%B8%B8%E7%8A%AF%E7%9A%84%E9%8C%AF%E8%AA%A4%EF%BC%88%E5%8E%9F%E5%89%B5%EF%BC%89 為什麼使用廚餘堆肥桶，會散發出臭味？]
- 菌種除了可以製造液肥之外，還能培養出有益植物生長的微生物群，進而改良土壤。
廚餘除臭劑
Google Search
root hair promoting peptide
[http://www.intechopen.com/download/get/type/pdfs/id/19982 Soybean Peptide: Novel Plant Growth Promoting Peptide from Soybean]
Decomposer
[http://textbookofbacteriology.net/themicrobialworld/staph.html Staphylococcus and staphylococcal Disease]
- Other extracellular enzymes: S. aureus can express proteases, a lipase, a deoxyribonuclease (DNase) and a fatty acid modifying enzyme (FAME).
[http://aem.asm.org/content/79/1/263.full Bacterial Chitinolytic Communities Respond to Chitin and pH Alteration in Soil]
- S. maltophilia strains have an extraordinarily high hydrolytic enzyme potential (52). In addition to chitinases, they produce diverse proteases, glucanases, DNases, RNases, lipases, and laccases.
- [http://www.ncbi.nlm.nih.gov/pubmed/?term=Stenotrophomonas+maltophilia Pubmed search for Stenotrophomonas maltophilia]
- [http://www.ncbi.nlm.nih.gov/pubmed/24448556 Extracellular enzyme profiling of Stenotrophomonas maltophilia clinical isolates]
- [http://en.wikipedia.org/wiki/Stenotrophomonas_maltophilia Stenotrophomonas maltophilia @ Wikipedia]
- [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC85701/ Genotypic and Phenotypic Relationships between Clinical and Environmental Isolates of Stenotrophomonas maltophilia]
- [http://www.nature.com/nrmicro/journal/v7/n7/full/nrmicro2163.html The versatility and adaptation of bacteria from the genus Stenotrophomonas @ Nature Reviews Microbiology]
- [http://genomebiology.com/content/9/4/R74 The complete genome, comparative and functional analysis of Stenotrophomonas maltophilia reveals an organism heavily shielded by drug resistance determinants @ Genome Biology]
PAPER
[http://www.aseanfood.info/Articles/13006260.pdf Effect of ammonia on the growth of Bacillus species and some other bacteria]
- Oxidation of the amino acids by the bacteria results in the accumulation of ammonia and increase in pH value and this leads to the traditional products having a distinctly ammoniacal smell.
