Imidacloprid was added to laboratory aquatic microcosms at concentrations of 12, 24, 48 and 96 microg/L to determine effects on leaf-shredding aquatic insect survival and feeding rates, and on aquatic microbial decomposition of leaf material. Survival of the stonefly, Pteronarcys dorsata, was significantly reduced at 48 and 96 microg/L. There was no significant mortality of the cranefly, Tipula sp., but most surviving tipulids were very sluggish and non-responsive to prodding at 48 and 96 microg/L. Leaf decomposition by these leaf-shredding insects was significantly reduced at all test concentrations. There were no significant adverse effects on microbial decomposition of leaf material.
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http://dx.doi.org/10.1007/s00128-007-9347-8 | DOI Listing |
Microorganisms
January 2025
Laboratory of Microbial Enzymology, G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Pushchino Scientific Center for Biological Research, Russian Academy of Sciences, Prosp. Nauki 5, 142290 Pushchino, Russia.
Phenolic compounds are an extensive group of natural and anthropogenic organic substances of the aromatic series containing one or more hydroxyl groups. The main sources of phenols entering the environment are waste from metallurgy and coke plants, enterprises of the leather, furniture, and pulp and paper industries, as well as wastewater from the production of phenol-formaldehyde resins, adhesives, plastics, and pesticides. Among this group of compounds, phenol is the most common environmental pollutant.
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January 2025
Microbiology Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania.
Slow decomposition rates of cereal crop residues can lead to agronomic challenges, such as nutrient immobilization, delayed soil warming, and increased pest pressures. In this regard, microbial inoculation with efficient strains offers a viable and eco-friendly solution to accelerating the decomposition process of crop residues. However, this solution often focuses mostly on selecting microorganisms based on the appropriate enzymic capabilities and neglects the metabolic versatility required to utilize both structural and non-structural components of residues.
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January 2025
Key Laboratory of Meteorological Disaster, Ministry of Education (KLME)/Joint International Research Laboratory of Climate and Environmental Change (ILCEC)/Collaborative Innovation Centre on Forecast and Evaluation of Meteorological Disasters (CIC-FEMD), Nanjing University of Information Science & Technology, Nanjing 210044, China.
This study investigates the potential of microbial-induced calcium carbonate precipitation (MICP) for soil stabilization and heavy metal immobilization, utilizing landfill leachate-derived ureolytic consortium. Experimental conditions identified yeast extract-based media as most effective for bacterial growth, urease activity, and calcite formation compared to nutrient broth and brown sugar media. Optimal MICP conditions, at pH 8-9 and 30 °C, supported the most efficient biomineralization.
View Article and Find Full Text PDFMicroorganisms
January 2025
College of Biology and Environmental Sciences, Jishou University, Jishou 416000, China.
Arbuscular mycorrhizal fungi (AMF) can preferentially absorb the released ammonium (NH) over nitrate (NO) during litter decomposition. However, the impact of AMF's absorption of NH on litter nitrogen (N) decomposition is still unclear. In this study, we investigated the effects of AMF uptake for NH on litter N metabolic characteristics by enriching NH via AMF suppression and nitrification inhibition in a subtropical forest.
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January 2025
College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China.
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation.
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