Results 21 to 30 of about 30,737 (280)

Methylobacterium sp. 2A is a plant growth-promoting rhizobacteria that has the potential to improve potato crop yield under adverse conditions [PDF]

open access: yes, 2020
A Gram-negative pink-pigmented bacillus (named 2A) was isolated from Solanum tuberosum L. cv. Desirée plants that were strikingly more developed, presented increased root hair density, and higher biomass than other potato lines of the same age.
Fantino, Elisa Inés   +5 more
core   +1 more source

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]

open access: yes, 2019
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz   +50 more
core   +1 more source

PGPR Mediated Alterations in Root Traits: Way Toward Sustainable Crop Production

open access: yesFrontiers in Sustainable Food Systems, 2021
The above ground growth of the plant is highly dependent on the belowground root system. Rhizosphere is the zone of continuous interplay between plant roots and soil microbial communities. Plants, through root exudates, attract rhizosphere microorganisms
Minakshi Grover   +5 more
doaj   +1 more source

Denitrification-derived nitric oxide modulates biofilm formation in Azospirillum brasilense [PDF]

open access: yes, 2013
Azospirillum brasilense is a rhizobacterium that provides beneficial effects on plants when they colonize roots. The formation of complex bacterial communities known as biofilms begins with the interaction of planktonic cells with surfaces in response to
Arruebarrena Di Palma, Andrés   +7 more
core   +1 more source

Deciphering metabolomic signatures of drought adaptation in groundnut triggered by encapsulated microbial biostimulant

open access: yesFrontiers in Industrial Microbiology
Microbial biostimulants enhance crop resilience to drought and promote sustainable agricultural productivity. The present research aimed to elucidate the metabolomic variations induced by encapsulated microbial biostimulants for drought tolerance in ...
Sakthi Uma Devi Eswaran   +2 more
doaj   +1 more source

Pathogen Biocontrol Using Plant Growth-Promoting Bacteria (PGPR): Role of Bacterial Diversity

open access: yesMicroorganisms, 2021
A vast microbial community inhabits in the rhizosphere, among which, specialized bacteria known as Plant Growth-Promoting Rhizobacteria (PGPR) confer benefits to host plants including growth promotion and disease suppression.
Hao Wang   +4 more
doaj   +1 more source

PGPR in Coniferous Trees

open access: yes, 2011
Coniferous trees are widely distributed in the world and have tremendous environmental and economic importance. Large numbers of bacteria live in the rhizosphere or rhizoplane of their roots, and some of these may promote tree growth through a variety of mechanisms.
Bran Nogueira Cardoso, Elke Jurandy   +4 more
openaire   +1 more source

Kajian Plant Growth Promoting Rhizobacteria sebagai Agens Proteksi Cucumber Mosaic Virus dan Chilli Veinal Mottle Virus pada Cabai

open access: yesHayati Journal of Biosciences, 2005
This study was conducted to evaluate the effectiveness of plant growth promoting rhizobacteria (PGPR) in protecting chillipepper plant from infection of cucumber mosaic virus (CMV) and chilli veinal mottle virus (ChiVMV). Seven isolates of PGPR, i.e. BC1,
MUHAMMAD TAUFIK   +4 more
doaj   +1 more source

16S rDNA Profiling to Reveal the Influence of Seed-Applied Biostimulants on the Rhizosphere of Young Maize Plants [PDF]

open access: yes, 2018
In an open field trial on two agricultural soils in NW Italy, the impact of two seed-applied biostimulants on the rhizosphere bacterial community of young maize plants was evaluated.
Blandino, Massimo   +4 more
core   +2 more sources

Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]

open access: yes, 2015
Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga)   +2 more
core   +3 more sources

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