Search results for "microbiology"

showing 10 items of 7546 documents

Editorial: Exploring Plant Rhizosphere, Phyllosphere and Endosphere Microbial Communities to Improve the Management of Polluted Sites

2021

International audience

0106 biological sciences2. Zero hungerMicrobiology (medical)[SDV.EE]Life Sciences [q-bio]/Ecology environmentRhizospherepolluted sitesmicrobial communities04 agricultural and veterinary sciences15. Life on land01 natural sciencesMicrobiologyQR1-502high-throughput sequencing technologiesEditorial13. Climate actionBotany040103 agronomy & agricultureplant growth promoting microorganisms (PGPM)0401 agriculture forestry and fisheriesEnvironmental sciencehighthroughput sequencing technologiesPhyllosphereplant inoculationComputingMilieux_MISCELLANEOUS010606 plant biology & botanyFrontiers in Microbiology
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Net ammonification as influenced by plant diversity in experimental grasslands

2012

Abstract Previous plant diversity experiments have mainly reported positive correlations between diversity and N mineralization. We tested whether this relationship can be explained by plant diversity-induced changes i) in the quantity or quality of organic matter or ii) in microclimatic conditions of central European grassland mixtures. We measured ex-situ net ammonification in a laboratory incubation of aboveground plant material and soil sampled in differently diverse plant mixtures. Secondly, in-situ net ammonification was assessed in a field incubation with mineralization cores containing standardized material in four treatments: soil only (control), and soil mixed with field-fresh pla…

0106 biological sciences2. Zero hungerchemistry.chemical_classificationSoil Sciencefood and beverages04 agricultural and veterinary sciencesMineralization (soil science)15. Life on landBiology010603 evolutionary biology01 natural sciencesMicrobiologycomplex mixtureschemistryAgronomySoil water040103 agronomy & agriculture0401 agriculture forestry and fisheriesOrganic matterSpecies richnessLeaching (agriculture)IncubationNitrogen cycleLegumeSoil Biology & Biochemistry
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Soil feedback on plant growth in a sub-arctic grassland as a result of repeated defoliation

2008

In the long term, defoliation of plants can be hypothesized to decrease plant carbon supply to soil decomposers and thus decrease decomposer abundance and nutrient mineralization in the soil. To test whether defoliation creates changes in soil that can feedback to plant growth, we collected soil from sub-arctic grassland plots that had been either defoliated or non-defoliated for three years and followed the growth of different plant species combinations in these soils in greenhouse conditions. Plant N acquisition and plant growth were lower in the soil collected from the defoliated field plots than in the soil collected from the non-defoliated plots. This response did not depend on the spe…

0106 biological sciences2. Zero hungerfungifood and beveragesSoil SciencePlant community04 agricultural and veterinary sciencesMineralization (soil science)15. Life on landcomplex mixtures010603 evolutionary biology01 natural sciencesMicrobiologyDecomposerNutrientAgronomySoil water040103 agronomy & agriculture0401 agriculture forestry and fisheriesEnvironmental scienceEcosystemArctic vegetationSoil fertilitySoil Biology and Biochemistry
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Hydrogel‐Based 3D Bioprinting for Bone and Cartilage Tissue Engineering

2020

As a milestone in soft and hard tissue engineering, a precise control over the micropatterns of scaffolds has lightened new opportunities for the recapitulation of native body organs through three dimentional (3D) bioprinting approaches. Well-printable bioinks are prerequisites for the bioprinting of tissues/organs where hydrogels play a critical role. Despite the outstanding developments in 3D engineered microstructures, current printer devices suffer from the risk of exposing loaded living agents to mechanical (nozzle-based) and thermal (nozzle-free) stresses. Thus, tuning the rheological, physical, and mechanical properties of hydrogels is a promising solution to address these issues. Th…

0106 biological sciences3D bioprintingMaterials scienceTissue EngineeringTissue Scaffolds010401 analytical chemistryBioprintingHydrogelsNanotechnologyGeneral MedicineHard tissue01 natural sciencesApplied Microbiology and BiotechnologyCartilage tissue engineeringBone tissue engineering0104 chemical scienceslaw.inventionCartilageBody organslaw010608 biotechnologyPrinting Three-DimensionalSelf-healing hydrogelsMolecular MedicineCellular MorphologyBiotechnology Journal
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Assessment of genetically modified maize 4114 for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2014‐123)

2018

Abstract Maize 4114 was developed through Agrobacterium tumefaciens‐mediated transformation to provide protection against certain lepidopteran and coleopteran pests by expression of the Cry1F, Cry34Ab1 and Cry35Ab1 proteins derived from Bacillus thuringiensis, and tolerance to the herbicidal active ingredient glufosinate‐ammonium by expression of the PAT protein derived from Streptomyces viridochromogenes. The molecular characterisation data did not identify issues requiring assessment for food/feed safety. None of the compositional, agronomic and phenotypic differences identified between maize 4114 and the non‐genetically modified (GM) comparator(s) required further assessment. There were …

0106 biological sciences4114herbicide toleranceAgrobacteriumCry1F[SDV]Life Sciences [q-bio]Veterinary (miscellaneous)Cry34Ab1Context (language use)4114; Cry1F; Cry34Ab1; Cry35Ab1; GMO; herbicide tolerance; insect-resistant; maize (Zea mays); PAT; Regulation (EC) No 1829/2003TP1-1185Plant Science010501 environmental sciences01 natural sciencesMicrobiologyBacillus thuringiensisinsect‐resistantinsect-resistantTX341-641maize (Zea mays)0105 earth and related environmental sciences2. Zero hungerGenetically modified maizeAnimal healthbiologyNutrition. Foods and food supplyGMObusiness.industryChemical technologyCry35Ab1Regulation (EC) No 1829/2003maize (Zea mays)biology.organism_classificationGenetically modified organismBiotechnologyTransformation (genetics)Scientific Opinion13. Climate actionAnimal Science and ZoologyParasitologybusinessCry 1FPATRegulation (EC) No 1829/2003010606 plant biology & botanyFood SciencePotential toxicity
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Différenciation morphologique et génétique des populations de douroucoulis (Aotus infulatus, Primates, Platyrhiniens, Cebidae) provenant des rives dr…

2007

11 pages; La morphologie crânienne de 28 spécimens de douroucoulis (genre Aotus), provenant du Bassin amazonien, a été étudiée à l'aide de méthodes de morphométrie géométrique en trois dimensions. De nouveaux résultats concernant la distinction morphologique de populations de l'espèce Aotus infulatus, réparties de part et d'autre du rio Tocantins, sont proposés. Ces résultats morphologiques concordent avec la distinction génétique de ces populations publiée par Schneider – et Sampaio –, et indiquent probablement de récents et rapides changements évolutifs au sein de cette espèce. Les résultats de cette étude ont une application taxinomique, mais pourraient également ouvrir de nouvelles pers…

0106 biological sciencesAjustement ProcrustesPopulation geneticsMESH : RiversMESH : Malaria[SDV.BID.SPT]Life Sciences [q-bio]/Biodiversity/Systematics Phylogenetics and taxonomy01 natural sciencesCebidaeMESH : FemaleDifférenciation intraspécifiqueMESH: AnimalsMorphométrie géométrique crânienneMESH : AotidaebiologyNight monkey05 social sciencesGeneral MedicineMESH: CephalometryMESH : Aotus trivirgatusTaxonomy (biology)General Agricultural and Biological SciencesAotus infulatusPrimatesBarrière géographiqueMESH : CephalometryMESH : MaleMESH: MalariaMESH: Disease SusceptibilityZoology[SDV.BID]Life Sciences [q-bio]/Biodiversity010603 evolutionary biologyGeneral Biochemistry Genetics and Molecular BiologyMESH: RiversAotus azaraeMESH : Disease SusceptibilityTaxinomieparasitic diseasesAotus trivirgatusMESH : Species SpecificityMESH : BrazilMESH: Species Specificity0501 psychology and cognitive sciences050102 behavioral science & comparative psychologyAotus infulatus[ SDV.BID ] Life Sciences [q-bio]/BiodiversityMorphometricsGeneral Immunology and MicrobiologyMESH: Aotus trivirgatusfungibiology.organism_classificationMESH: MaleMESH: AotidaeMESH : AnimalsMESH: BrazilMESH: Female[ SDV.BID.SPT ] Life Sciences [q-bio]/Biodiversity/Systematics Phylogenetics and taxonomyComptes Rendus Biologies
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Soil legacy determines arbuscular mycorrhizal spore bank and plant performance in the low Arctic

2020

AbstractHuman impact is rapidly changing vegetation globally. The effect of plant cover that no longer exists in a site may still affect the development of future vegetation. We focused on a little studied factor—arbuscular mycorrhizal (AM) fungus spore bank—and its effect on three test plant species. In a low Arctic field site, plots were maintained for 6 years, devoid of any vegetation or with a Solidago virgaurea monoculture cover. We analysed the AM fungal morphospecies composition and identified 21 morphospecies in the field plots. The AM morphospecies community was dominated by members of Acaulosporaceae. Monoculturing under low Arctic field conditions changed the soil AM spore commun…

0106 biological sciencesAnthoxanthum odoratumAcaulosporaceaePlant ScienceAM spore bankBiologyPlant Roots01 natural sciencesPotentilla crantziiSolidago virgaureaSoil03 medical and health sciencesAcaulosporaceaeMycorrhizaeBotanymykorritsasienetGeneticsHumansmykorritsaMolecular BiologySoil MicrobiologyEcology Evolution Behavior and Systematicsitiöt030304 developmental biologyarktinen aluemaaperä0303 health sciencesArctic RegionsfungiGeneral MedicineVegetationbiology.organism_classificationSolidagoSporeSolidago virgaureaPlant coverOriginal ArticlemonoculturingasterikasvitMonoculturingMonoculture010606 plant biology & botanyMycorrhiza
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Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine.

2019

Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for…

0106 biological sciencesAntifungal AgentsFood HandlingGeneral Chemical EngineeringFood spoilageMicrobial Sensitivity TestsShelf life01 natural sciencesIndustrial and Manufacturing EngineeringPenicillium solitumchemistry.chemical_compound0404 agricultural biotechnologyAnti-Infective AgentsCheese010608 biotechnologyFood PreservationPolylysineFood scienceMycotoxinbiologyFungiPenicilliumfood and beveragesPenicillium roqueforti04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencechemistryFood StoragePenicilliumFood MicrobiologyPenicillium nordicumFood ScienceFood science and technology international = Ciencia y tecnologia de los alimentos internacional
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The antioxidant 2,3‐dichloro,5,8‐dihydroxy,1,4‐naphthoquinone inhibits acetyl‐cholinesterase activity and amyloid β 42 aggregation: A dual target the…

2020

Alzheimer's disease is characterized by amyloid β aggregation and cholinergic neurodegeneration. In the present study, pure DDN (2,3-dichloro-5,8-dihydroxy-1,4-naphthoquinone) was examined, for the first time, for its dual potential as inhibitor of acetylcholinesterase (AChE) and Aβ42 aggregation. Such investigation was encouraged by the in vitro high antioxidant potential of DDN. Indeed, it revealed interesting antioxidant activity with IC50 values of 9.8 and 4.3 µM for ABTS and reducing power, respectively. The ability of DDN to counteract Aβ42 aggregation was evaluated by thioflavine-T assay. Strong inhibition of Aβ42 aggregation of more than 90% at 25 µM was measured. Moreover, results …

0106 biological sciencesAntioxidantAchémedicine.medical_treatmentBiomedical EngineeringBioengineering14-Naphthoquinone01 natural sciencesApplied Microbiology and Biotechnology03 medical and health scienceschemistry.chemical_compound010608 biotechnologyDrug DiscoverymedicineIC50030304 developmental biology0303 health sciencesABTSChemistryProcess Chemistry and TechnologyNeurodegenerationGeneral Medicinemedicine.diseaseAcetylcholinesteraselanguage.human_languageIn vitroBiochemistrylanguageMolecular MedicineBiotechnologyBiotechnology and Applied Biochemistry
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Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

2019

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and …

0106 biological sciencesAstringentSaccharomyces cerevisiaeNon‐conventional yeastsPlant ScienceCashew apple juiceSaccharomyces cerevisiae<i>Hanseniaspora guilliermondii</i>01 natural sciencesBiochemistry Genetics and Molecular Biology (miscellaneous)Levensmiddelenmicrobiologie<i>Saccharomyces cerevisiae</i>Torulaspora microellipsoides0404 agricultural biotechnology010608 biotechnology<i>Torulaspora microellipsoides</i>Food scienceAroma profileAromaVLAGlcsh:TP500-660non-conventional yeastsbiologyChemistryfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAscorbic acidlcsh:Fermentation industries. Beverages. Alcohol040401 food scienceYeastFood Quality and DesignPolyphenolFood MicrobiologyAlcoholic beveragesHanseniaspora guilliermondiiFermentationHanseniaspora guilliermondiiFood Science
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