Search results for "Microbio"
showing 10 items of 8741 documents
Molecular evidence supports simultaneous association of the achlorophyllous orchid Chamaegastrodia inverta with ectomycorrhizal Ceratobasidiaceae and…
2020
Abstract Background Achlorophyllous orchids are mycoheterotrophic plants, which lack photosynthetic ability and associate with fungi to acquire carbon from different environmental sources. In tropical latitudes, achlorophyllous forest orchids show a preference to establish mycorrhizal relationships with saprotrophic fungi. However, a few of them have been recently found to associate with ectomycorrhizal fungi and there is still much to be learned about the identity of fungi associated with tropical orchids. The present study focused on mycorrhizal diversity in the achlorophyllous orchid C. inverta, an endangered species, which is endemic to southern China. The aim of this work was to identi…
Bot gummosis of lemon (Citrus × limon) caused by neofusicoccum parvum
2021
Neofusicoccum parvum, in the family Botryosphaeriaceae, was identified as the causal agent of bot gummosis of lemon (Citrus × limon) trees, in the two major lemon-producing regions in Italy. Gummy cankers on trunk and scaffold branches of mature trees were the most typical disease symptoms. Neofusicoccum parvum was the sole fungus constantly and consistently isolated from the canker bark of symptomatic lemon trees. It was identified on the basis of morphological characters and the phylogenetic analysis of three loci, i.e., the internal transcribed spacer of nuclear ribosomal DNA (ITS) as well as the translation elongation factor 1-alpha (TEF1) and β-tubulin (TUB2) genes. The pathogenicity o…
The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production
2021
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other…
Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy
2021
Kombucha pellicles are often used as inoculum to produce this beverage and have become a signature feature. This cellulosic biofilm produced by acetic acid bacteria (AAB) involves yeasts, which are also part of the kombucha consortia. The role of microbial interactions in thede novoformation and structure of kombucha pellicles was investigated during the 3 days following inoculation, using two-photon microscopy coupled with fluorescent staining. Aggregated yeast cells appear to serve as scaffolding to which bacterial cellulose accumulates. This initial foundation leads to a layered structure characterized by a top cellulose-rich layer and a biomass-rich sublayer. This sublayer is expected t…
Effect of Juvenile Hormone on Resistance against Entomopathogenic Fungus Metharizium robertsii Differs between Sexes
2020
Juvenile hormone has been suggested to be a potential mediator in the trade-off between mating and insects&rsquo
Analysis of trematode parasite communities in fish eye lenses by pyrosequencing of naturally pooled DNA.
2011
Infections by multiple parasite species are common in nature and have important consequences for between species interactions and coevolutionary dynamics with the host populations. For example ecological and evolutionary factors underlying the structure of parasite communities determine the range of hosts a parasite can infect and set the basis for both evolution of host defences and parasite virulence as well as management of diseases. Studies investigating these factors have been facilitated in the recent past by genetic methods which surmount difficulties of traditional morphological taxonomy in identifying individual parasite species. Here we take a step further and present a novel meth…
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
2019
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin…
2021
Abstract A commercial biodegradable starch-based polymer (Mater-Bi) was activated with carvacrol to develop a biodegradable and compostable polymer to be used in food packaging. Based on previous tests, carvacrol was added at 20 % weight of foam. MB foams, with and without carvacrol, were tested for their morphological characteristics, mechanical tests and kinetics of carvacrol release under refrigerated storage conditions. Carvacrol slightly increased the porosity of the foams, induced a reduction of the compressive elastic modulus (Ecom) of foamed MB from 6 to ∼ 3.4 MPa and a decrease of the tensile elastic modulus from ∼70 MPa to ∼16.5 MPa. Carvacrol release from the foam at 4 °C was alm…
Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf l…
2018
Abstract Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed “Big Bang” nectarines during shelf life. ‘Big Bang’nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH = 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO2 and O2. Despite…
Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products
2019
International audience; Thermoplastic starch (TPS) is an alternative biomaterial that can be used to produce bioplastics to replace petroleum-based food packaging. Active films were developed from acetylated cassava TPS and green tea using the blown extrusion process. Green tea (GT) and TPS from native starch (NS) and acetylated starch (AS) with different degrees of substitution (DS) were extruded with linear low-density polyethylene (LLDPE) at LLDPE/TPS-GT ratios of 70/30 and 60/40 prior to blown-film extrusion. Results indicated that a higher DS of AS enhanced melt flow index which altered processability and subsequently impacted film microstructures and physical and barrier properties. N…