Search results for "Pinus [Meadow]"
showing 9 items of 9 documents
Modern pollen and non-pollen palynomorphs along an altitudinal transect in Jammu and Kashmir (Western Himalaya), India
2021
Pollen and non-pollen palynomorphs were analysed from 35 modern moss cushions collected along an altitudinal gradient (2225–2552 m a.s.l.) from the Baramulla District of Jammu and Kashmir State (Western Himalaya), India. The selected sampling altitude is at the elevation of appearance of blue pine (Pinus wallichiana) and West Himalayan spruce or morinda spruce (Picea smithiana). We used cluster analysis and principal component analysis (PCA) to reveal trends and characteristics in the modern pollen and non-pollen palynomorph composition within this zone. Tree taxa mainly correlated positively with the altitudinal gradient, i.e. tree pollen is more abundant at higher altitudes. The presence …
New national and regional bryophyte records, 44
2015
Syntrichia norvegica is a circumpolar arctic- montane species (Smith, 2004), rare at lower altitudes and in southern Europe (Frey et al., 2006). It is known from several south-eastern European countries (Sabovljevic et al., 2008) and now it is recorded for the first time in Croatia. Regarding its conservation status, S. norvegica is red listed in Great Britain (EN), Czech Republic (CR), Slovakia (VU), Bulgaria (NT), Hungary (DD), Romania (VU) and Estonia (VU) (Hodgetts, 2014). It was found in the northern Velebit Mountains, in an area with the most outstanding and extreme karst relief, with steep slopes, perpendicular rocks, screes and deep dolines. The locality is situated in the Pinus mug…
Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species
2016
Summary The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05-8, KTU05-9 and KTU05-10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48-h fermentation at solid-state conditions and compared with that in samples after submerged fermentati…
Perspectives of lupine wholemeal protein and protein isolates biodegradation
2018
Lupine (Lupinus angustifolius L.) protein (in wholemeal and protein isolates) was biodegraded using Pediococcus acidilactici in submerged and solid‐state fermentation conditions. The changes in the molecular weight of lupine protein fractions, amino acid (AA) profile, biogenic amine formation, antimicrobial and antioxidant properties, and protein digestibility in vitro and in vivo (in Wistar rats) were evaluated. After biotreatment, lower molecular weight peptides (from 10 to 20 kDa) were established, and the free AA content increased. Biodegradation improved the antioxidant properties, modulated the antimicrobial properties, and led to higher in vitro and in vivo digestibility and function…
Secondary metabolites from Pinus mugo Turra subsp. mugo growing in the Majella National Park (Central Apennines, Italy).
2013
In this study, we examined the composition regarding secondary metabolites of P. mugo Turra ssp. mugo growing in the protected area of Majella National Park, which is the southernmost station of the habitat of this species. Both the nonpolar and polar fractions were considered. In particular, the essential-oil composition showed a high variety of compounds, and 109 compounds were detected, and 101 were identified, among which abietane-type compounds have a taxonomic relevance. Abietanes were also isolated from the polar fraction, together with an acylated flavonol and a remarkably high amount of shikimic acid.
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
Analyse de la variabilité génétique mitochondriale et chloroplastique de deux espèces du genre Lupinus (L.Albus et L. Mutabilis)
1988
Notice présente dans BelInra (https://belinra.inra.fr/gestion/catalog.php?categ=isbd&id=90015); il s'agit d'un type de produit dont les métadonnées ne correspondent pas aux métadonnées attendues dans les autres types de produit : DISSERTATION; Analyse de la variabilité génétique mitochondriale et chloroplastique de deux espèces du genre Lupinus (L.Albus et L. Mutabilis)
Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
2021
Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Criollo) were evaluated, including the effect of the grain status (whole or ground) and integument or husk (presence or absence). Kinetic parameters of the fermentation process were studied to define the specific speed of nitrogen formation and the digestibility and nutritional quality of the resulting protein. After incubation at 28 °C for 96 h, the ti…
The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fer…
2016
Abstract The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. ‘Vilciai’, the highest carbohydrate contents – in L. angustifolius hybrid lines No. 1701 and No. 1800, and fat – in L. angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties …