This study characterized the soil bacteria producing non-volatile fungistatic substances. Among the 2,100 colonies of soil bacteria randomly isolated from seven agricultural soil samples, 518 isolates (24.67% of total) showed fungistatic activity toward nematophagous fungi Paecilomyces lilacinus and Trichoderma viride by producing non-volatile substances. A phylogenetic analysis based on amplified ribosomal DNA restriction analysis (ARDRA) and 16S rDNA sequence placed the 518 bacteria in three groups of the domain Bacteria: Actinomycetales, Bacillales, and Gammaproteobacteria. Three genera, Arthrobacter, Bacillus, and Pseudomonas, were the most frequently encountered groups.
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http://dx.doi.org/10.1007/s12275-008-0003-8 | DOI Listing |
Food Chem
January 2025
Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China; Key Laboratory of Food Authenticity Identification, State Administration for Market Regulation, Beijing 100176, PR China.
This study investigated the oxidative degradation of lipids in soybean oil used for frying French fries (SOFFF) and chicken breast meat (SOFCBM) using integrated volatolomics and oxidative lipidomics. Water in the food matrix promotes triglyceride hydrolysis. The rate of lipid hydrolysis was higher in SOFCBM, whereas the rate of lipid oxidation was higher in SOFFF.
View Article and Find Full Text PDFDrug Dev Ind Pharm
January 2025
Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Krakow, Poland.
Introduction: Liquisolid (LS) technology is particularly advantageous for poorly water-soluble drugs administered in very low doses because of the improved dissolution rate and superior content uniformity. However, there is a lack of research papers describing the application of this concept on an industrial scale. Thus, we present trials conducted to develop tablets containing 0.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece.
The members of the genus Mill. are notable for producing a diverse range of structurally intricate secondary metabolites, being the focus of current phytochemical research. Their importance is recognized as several species hold significant ethnopharmacological value, being traditionally used to address ailments in human systems, such as respiratory, gastrointestinal, and urinary conditions, among others.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, PR China. Electronic address:
Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas.
View Article and Find Full Text PDFFood Chem X
January 2025
Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China.
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!