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Effectiveness of Phosphate and Zinc Solubilizing Paenarthrobacter nitroguajacolicus P1 as Halotolerant Rhizobacterium with Growth-Promoting Activity on Pistacia vera L
Curr Microbiol. 2023 Sep 4;80(10):336. doi: 10.1007/s00284-023-03448-0.ABSTRACTPlant growth-promoting rhizobacteria (PGPR) are beneficial microorganisms to develop microbial fertilizers. Biofertilizers can accelerate plant growth and enhance crop yields. The current research aimed to isolate and identify rhizobacterium with plant growth-promoting activity in the rhizospheric region of pistachio trees in arid and salty region of Iran. In the present study, 26 bacterial isolates were isolated from the rhizospheric region of the pistachio trees. Plant growth-promoting characteristics of isolated bacteria, including the abilit...
Source: Current Microbiology - September 4, 2023 Category: Microbiology Authors: Fatemeh Salimi Mehdi Khorshidi Fateme Amirahmadi Atefe Amirahmadi Source Type: research

Description of Sporanaerobium hydrogeniformans gen. nov., sp. nov., an obligately anaerobic, hydrogen-producing bacterium isolated from Aravali hot spring in India
Arch Microbiol. 2023 Aug 12;205(9):305. doi: 10.1007/s00203-023-03641-6.ABSTRACTAn obligately anaerobic bacterium XHS1971T, capable of degrading cellulose and xylan, was isolated from a sediment sample of Aravali hot spring, Ratnagiri, India. Cells of strain XHS1971T were Gram-stain-negative, spore-forming, motile, long-rods. Growth was observed at temperatures 30-50 °C (optimum 40-45 °C), pH 5.0-10.0 (optimum pH 8.0) and NaCl concentrations 0-0.5% (optimum 0%). Generation time of strain XHS1971T was 5 h under optimised growth conditions. Strain XHS1971T showed the ability to metabolise different complex and simple sugar...
Source: Archives of Microbiology - August 12, 2023 Category: Microbiology Authors: Sai Suresh Hivarkar Gowdaman Vasudevan Prashant K Dhakephalkar Sumit Singh Dagar Source Type: research

Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions
Food Microbiol. 2023 Oct;115:104344. doi: 10.1016/j.fm.2023.104344. Epub 2023 Jul 25.ABSTRACTOne interesting strategy to address the increasing alcohol content of wines, associated with climate change, is to reduce the ethanol yield during fermentation. Within this strategy, the approach that would allow the clearest reduction in alcohol content is the respiration of part of the grape sugars by yeasts. Non-Saccharomyces species can be used for this purpose but suffer from a limited ability to dominate the process and complete fermentation. In turn, Saccharomyces cerevisiae shows a high production of acetic acid under the g...
Source: Food Microbiology - August 11, 2023 Category: Food Science Authors: Andrea M Guindal Pilar Morales Jordi Tronchoni Ramon Gonzalez Source Type: research

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