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Bergey's Manual of Systematics of Archaea and Bacteria (BMSAB) is a reference work aimed at undergraduates, graduate students, researchers, professors and experienced professionals at all levels. About a hundred new genera and 600+ new species have been described per year for each of the last 5 years.
Svetlana N. Dedysh +2 more
wiley +2 more sources
Changes of Microbial and Component Composition of Giraffe Milk During Mid‐ to Late Lactation
Giraffe milk – graphical abstract text, Giraffe: late lactation milk, Involution at approximately 15 months of lactation, Content of saccharides and fat decrease, Protein content increases, Content of minerals increase, Microbiological quality high ABSTRACT The proximate, mineral and microbiological composition of milk from five giraffes from mid ...
G. Osthoff +4 more
wiley +1 more source
Abstract Mixed‐culture fermentation generally produces volatile fatty acids (VFAs) as a mixture of C2–C6 acids. Among operational parameters, temperature has a distinct effect on the microorganisms' metabolic activity, which can shift the composition of the metabolites.
Reema Kumar +4 more
wiley +1 more source
Seasonal monitoring of two Himalayan Ramsar wetlands revealed significant fluctuations in physicochemical parameters and low bacterial diversity across seasons. Elevated dissolved oxygen at Renuka Ji, turbidity and dissolved oxygen at Asan Conservation Reserve levels highlight ecological sensitivity and the need for continuous monitoring and ...
Shagufta Butt +5 more
wiley +1 more source
Role of methanotrophy in a high‐methane emitting thermokarst lake
Abstract Thermokarst (thaw) lakes are projected to be an increasing source of atmospheric methane (CH4), a potent greenhouse gas, as climate warms and permafrost thaws. However, the magnitude of CH4 cycling, particularly the role of aerobic CH4 oxidation (methanotrophy), among thermokarst lakes, is not well constrained.
Teresa Aguirrezabala‐Cámpano +4 more
wiley +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source
ABSTRACT Aquatic algae are key primary producers in the Arctic and Antarctic, yet how cold‐water species respond to environmental change is poorly understood. The polar regions are increasingly exposed to frequent heat waves, leading to declining ice cover, increasing light availability, and decreasing salinity in polar waters.
Pomona Osmers +4 more
wiley +1 more source
ABSTRACT Abalone are economically, ecologically and culturally significant marine molluscs, with both wild and farmed populations under pressure due to intrinsic and extrinsic stressors. Abalone performance and health are centred on a highly specialized digestive system supported by a diverse gut microbiome, which enables nutrient assimilation ...
Jinchen Guo +3 more
wiley +1 more source
We profile Pseudomonas syringae pv. aptata, causing bacterial leaf spot on chenopods and cucurbits, highlighting epidemiology, virulence mechanisms and integrated disease management strategies. ABSTRACT Taxonomy Kingdom Bacteria; Phylum Proteobacteria; Class Gammaproteobacteria; Family Pseudomonadaceae; Genus Pseudomonas; Species Pseudomonas syringae ...
Ivan Nikolić +7 more
wiley +1 more source
Hidden Fungal Diversity of the Precious Mediterranean Red Coral Corallium rubrum
This study reveals diverse cultivable fungi associated with the red coral Corallium rubrum, highlighting both potentially beneficial and pathogenic species. These findings emphasize the biotechnological relevance and ecological impact of coral‐associated fungi, especially as climate change may increase disease risks.
Camille Prioux +7 more
wiley +1 more source

