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Jingmei Xu,Xuan Chen,Mengchi Ju,Jiahui Ren,Pengyun Zhao,Lingxin Meng,Jinxuan Lei,Qingyuan Shi,Zhe Wang 한국공업화학회 2023 Journal of Industrial and Engineering Chemistry Vol.119 No.-
In this study, a sulfonated poly (ether ketone sulfone) with multiple sulfonic acid groups was preparedand named as MSP, where the multiple sulfonic acid groups in the polymer were located on its sidechains of uneven length. And a series of hybrid membranes were prepared by introducing organic–inorganicfillers (ZIF-67/GO) into this side chain type polymer matrix. Among them, ZIF-67 was chemicallygrafted onto the GO sheet through coordination between Co+ and the carboxyl group of GO, bound toGO and grown uniformly. The ZIF-67/GO and hybrid membranes were characterized by FT-IR, XRD,SEM, AFM and 1H NMR. The hybrid membranes exhibited increasingly high proton conductivity fromMSP (0.0876 S cm1) to MSP-1 % ZIF-67/GO (0.1426 S cm1) at 100 C and 100 % relative humidity. Moreover, the hybrid membranes have excellent chemical stability. The results indicated that ZIF-67/GO was important for constructing of proton transport channels, and the prepared hybrid membranesshowed great potential for application in PEM.
Spoilage Lactic Acid Bacteria in the Brewing Industry
( Zhenbo Xu ),( Yuting Luo ),( Yuzhu Mao ),( Ruixin Peng ),( Jinxuan Chen ),( Thanapop Soteyome ),( Caiying Bai ),( Ling Chen ),( Yi Liang ),( Jianyu Su ),( Kan Wang ),( Junyan Liu ),( Birthe V. Kjell 한국미생물 · 생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.7
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.