Plant nitrogen retention in alpine grasslands of the Tibetan Plateau under multi-level nitrogen addition.

Nitrogen (N) deposition might alleviate degradation of alpine grassland caused by N limitation on the Tibetan Plateau (TP). To determine such limitation and quantify the N-induced N retention in plant, a six-year fertilization experiment with six levels of N addition rates (0, 1, 2, 4, 8 and 16 g N m yr) was conducted in the Namco alpine steppe and additional 89 experiments with multi-level N addition were also synthesized worldwide among which 27 sites were on the TP. In general, N addition promoted N retention in plants, and this increasing trend diminished at the critical N rate (N).

Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production.

Salt profoundly affects the physicochemical properties and microbial abundance of fermented foods such as suan cai, a popular traditional fermented food in China. It is vital to systematically investigate the effects of salt concentrations on fermented suan cai for high fermentation quality and large-scale production. We elucidated the effects of salt concentrations on Lactobacillus curvatus (LC-20) and suan cai during fermentation, and found that salt (0-1%) favoured an increase in LC-20 growth and a decrease in pH (salt: 0-2%).

Complete Genome Sequence of Lactobacillus nenjiangensis SH-Y15, Isolated from Sauerkraut.

We isolated a strain of named SH-Y15 from traditional suan-cai used in northeastern China because it has a high capacity for degrading nitrites at low temperatures. The complete genome of SH-Y15 contains a single circular chromosome and a plasmid. The complete length is 2,249,893 bp, and the G+C content is 39.