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Cloning and characterization of a pectin lyase gene from Colletotrichum lindemuthianumand comparative phylogenetic/structural analyses with genes from phytopathogenic and saprophytic/opportunistic microorganisms [PDF]

BMC Microbiology, 2011
AbstractBackgroundMicroorganisms produce cell-wall-degrading enzymes as part of their strategies for plant invasion/nutrition. Among these, pectin lyases (PNLs) catalyze the depolymerization of esterified pectin by a β-elimination mechanism. PNLs are grouped together with pectate lyases (PL) in Family 1 of the polysaccharide lyases, as they share a ...
Rodolfo López-Gómez, Everardo López-Romero, Horacio Cano-Camacho   +2 more
exaly   +4 more sources

Decaying of stumps with saprophytic microorganisms/rot fungi in reducing the source of white root disease infection in rubber plants

IOP Conference Series: Earth and Environmental Science
Abstract White root disease (Rigidoporus microporus) often causes significant economic losses in Indonesian rubber plantations. Prevention of this disease can be done effectively by destroying stumps and remaining roots which are the medium in which the fungus lives. Destroying stumps using mechanization and chemistry is expensive, while
T R Febbiyanti, A Situmorang
exaly   +2 more sources

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Influence of saprophytic microorganisms andGlobodera rostochiensis(Wollenweber, 1923) Skarbilovich, 1959 on physiological processes of tomato(Solanum lycopersicum)

Archives Of Phytopathology And Plant Protection, 2000
Pot experiments were conduced in a greenhouse, as test plants the dwarf tomato. This study concerns the impact of simultaneous occurrence of saprophytic soil microorganisms: Penicillium frequentons, Streptomyces scabies, Trichoderma viride and Globodera rostochiensis, present separately or together, on the growth of tomato (growth, yield, assimilation,
Kinga Mazurkiewicz‐Zapałowicz, Krystyna Janowicz   +1 more
openaire   +1 more source

[Preservation of lyophilized cultures of saprophytic microorganisms].

Mikrobiologiia, 1980
All of the tested saprophytic microbial cultures remained viable upon 11--16 years of storage in the lyophilized state at 3--6 degrees. The cultures belonged to the following taxonomic groups: Acetobacter, Achromobacter, Azotobacter, Bacillus, Chromatium, Escherichia, Flavobacterium, Lactobacillus, Micrococcus, Proteus, Propionibacterium, Pseudomonas ...
M B, Kupletskaia, Z A, Arkad'eva
openaire   +1 more source

Saprophytic microorganisms in food - impact on human health.

Klinicka mikrobiologie a infekcni lekarstvi, 2016
The paper discusses issues that research, in both the world and the Czech Republic, has for the most part been resolved. Yet in practice very little attention has been paid to them in this country. And yet non-specific microbial toxicoses produced by the enzymatic activity of various microorganisms in certain substrates, more specifically in food, may ...
openaire   +1 more source

Saprophytes Antagonistic to Phytopathogenic and Other Microorganisms

Science, 1941
P A, Ark, M L, Hunt
openaire   +2 more sources

The Relationship of Certain "Free-Living" and Saprophytic Microorganisms to Disease

Science, 1925
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Saprophytic Bacillus Accelerates the Release of Effective Components in Agarwood by Degrading Cellulose

Molecules, 2022
Xizhen Ge
exaly  

[Effect of beta-propiolactone on saprophytic microorganisms].

Prikladnaia biokhimiia i mikrobiologiia, 1973
L V, Malishevskaia, V K, Eroshin
openaire   +1 more source

Biological management of Fusarium crown rot of asparagus seedlings with saprophytic microorganisms.

1980
openaire   +2 more sources