Publications by authors named "Wen-Jia Wu"

Objective: A strain of Aspergillus niger (A. niger), capable of releasing bound phenolic acids from wheat bran, was isolated. This strain was identified by gene sequence identification.

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A new species, Eudorylaimus piceae n. sp., extracted from rhizosphere soil of Picea crassifolia from Inner Mongolia, China was identified.

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A new species, , extracted from the rhizosphere soil of unidentified grasses from Helan Mountain, Inner Mongolia, China was identified. The new species is characterized by having a body length of 0.93-1.

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Article Synopsis
  • - The study focused on how fungal structure and aeration processes influence the growth and production of microbial oil rich in arachidonic acid (ARA).
  • - A multi-stage fermentation strategy that coordinated fed-batch culture with controlled aeration and agitation significantly improved yields, achieving a final dry cell weight of 41.4 g/L, lipid yield of 22.2 g/L, and ARA yield of 13.5 g/L, all surpassing traditional methods.
  • - The research demonstrates that transforming fungal morphology from pellet-like to rice-shaped enhances oxygen transfer, which is crucial for efficient biomass accumulation and ARA oil production on an industrial scale.
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The rice white tip nematode (RWTN), Aphelenchoides besseyi and the chrysanthemum foliar nematode (CFN), Aphelenchoides ritzemabosi are migratory plant parasitic nematodes that infect the aboveground parts of plants. In this research, Arabidopsis thaliana was infected by RWTN and CFN under indoor aseptic cultivation, and the nematodes caused recognizable symptoms in the leaves. Furthermore, RWTN and CFN completed their life cycles and proliferated.

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A new species of the family Qudsianematidae Jairajpuri, 1965 collected from soil from Qinghai Province, China is described as Discolaimus anemaqen n. sp. It is mainly characterized by having a disc-like lip region with six labial sectors separated by six Y-shaped radial grooves; amphid fovea an inverted-stirrup shape; odontostyle aperture 53-59% of its length; anterior part of pharynx with two swellings, basal part expanded gradually with a sheath of tissue visible ventrally and at the base; no groups of large cells observed in cardiac region; female genital system amphidelphic; tail dorsally convex, conoid, with flat ventral side and bluntly rounded terminus, and males not found.

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High population densities of the plant-parasitic nematode Paratylenchus shenzhenensis have been observed in association with stunted anthurium in Shenzhen, Guangdong Province, China. P. shenzhenensis is now recognized as a new pathogen that causes severe damage to anthurium.

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The mechanism of arachidonic acid (ARA) content increase during aging of Mortierella alpina was elucidated. Lipid fraction analysis showed that ARA content increased from 46.9% to 66.

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Radopholus similis is an important plant parasitic nematode which severely harms many crops. Cathepsin B is present in a wide variety of organisms, and plays an important role in many parasites. Understanding cathepsin B of R.

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Twenty populations of Radopholussimilis from three countries and different hosts (19 populations from ornamental plants and one population from ginger) were compared using morphological characters, morphometrics and karyotype between progeny from both single females and 30 females of each population. Morphological diversity existed in and among the populations, even within the progeny nematodes from single nematodes compared to that of 30 females. The labial disc shape, the number of head annuli, the terminated position of lateral lips, the number of genital papillae before cloacal apertures and female and male tail terminal shape showed variation.

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Arachidonic acid (ARA)-rich oil production by Mortierella alpina is a long fermentation period needed process due to the low growth rate of the filamentous fungus used. This causes the low productivity of ARA-rich oil and hinders its industrial mass scale production. In the present study, different fed-batch strategies were conducted to shorten the fermentation period.

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