Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2、j2、j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.

Hierarchical porous titanate nanotube hollow microspheres were synthesized through a template-hydrothermal method. First, SiO2@TiO2 core-shell structure was synthesized, and then titanate nanotube hollow sphere was prepared via a simple hydrothermal method. The dimension of the cavity could be simply tuned by controlling the size of SiO2 spheres. These hollow microspheres exhibited a unique porous structure, in which the nanotube hollow microsphere had a two-fold storage system including the cavity of the hollow sphere and the nanotube capability. Further, the microsphere demonstrated an improved controlled releasing performance that the cavity was capable of giving a fast releasing, while the channel of the nanotube showed a slow releasing property. This facile template-hydrothermal method could be a generally strategy to prepare hollow nanostructures.

Flower-like, sphere and lamellar structures of copper sulfide have been prepared by an electrochemical method with PAM hydrogel as template. The unique synthetic method required no multiple growth steps typical of other methods, and just utilized the electric currents to drive the ions to realize the controlling the resultant morphology in the PAM hydrogel system. The structure of product was characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The morphology of these structures could be controlled by adjusting the content of PAM in hydrogel, and the intension of electric current.