Section 4 update: Fatty acid analysis in the identification, taxonomy and ecology of (plant pathogenic) bacteria

2012 ◽  
Keyword(s):  
Fatty Acid ◽  
Pathogenic Bacteria ◽  
Fatty Acid Analysis ◽  
Plant Pathogenic Bacteria

Detailed analysis of the fatty acid composition of six plant-pathogenic bacteria

2021 ◽  
Vol 1162 ◽  
pp. 122454
Author(s):  
Nina Wiedmaier-Czerny ◽  
Dorothee Schroth ◽  
Shiri Topman-Rakover ◽  
Aya Brill ◽  
Saul Burdman ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Detailed Analysis ◽  
Acid Composition ◽  
Pathogenic Bacteria ◽  
Plant Pathogenic Bacteria

scholarly journals Linolenic fatty acid hydroperoxide acts as biocide on plant pathogenic bacteria: Biophysical investigation of the mode of action

2020 ◽  
Vol 100 ◽  
pp. 103877
Author(s):  
Deboever Estelle ◽  
Lins Laurence ◽  
Ongena Marc ◽  
De Clerck Caroline ◽  
Deleu Magali ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Mode Of Action ◽  
Pathogenic Bacteria ◽  
Fatty Acid Hydroperoxide ◽  
Plant Pathogenic Bacteria ◽  
Acid Hydroperoxide ◽  
Linolenic Fatty Acid

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

Chemical Constituents in Some Promising Genotypes of Indian Mustard [Brassica juncea (L.) Czern and Coss.]

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
SUNITA SINGH ◽  
R. P. SINGH ◽  
H. K. SINGH ◽  
N. A. KHAN ◽  
M. K. MAURYA
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Brassica Juncea ◽  
Acid Composition ◽  
Chemical Constituents ◽  
Indian Mustard ◽  
Acid Value ◽  
Fatty Acid Analysis ◽  
Crude Fibre

Among the oilseed Brassica crops, Indian mustard [Brassica juncea (L.) Czern and Coss.] is an important source of oil from a nutritional point of view. The nutritional value of oil and cake quality is governed mainly by the composition of its fatty acids, iodine value, saponification, acid value, glucosinolates, crude fibre, protein and limiting amino acids, etc. Seventeen varieties/strains of Indian mustard were taken for saturated and unsaturated fatty acid analysis. The eicosenoic was absent in genotype (NUDBYJ-10) and erucic acid (NUDBYJ-10, LES-46 and Pusa mustard- 21). The fatty acid composition found a variable in different genotypes. Saturated fatty acid, Palmitic + Stearic ranged between 2.3 to 6.5%, Oleic 10.6 to 40.7%, Linoleic 16.1 to 37.7%, Linolenic 13.3 to 26.7%, Eicosenoic 0.00 to 10.30% and Erucic acid 0.00 to 47.50%, respectively. Alternaria blight severity also varied in different genotypes and ranged between 18.75 to 56.25%, maximum being in genotype Kranti and minimum in LES-47. No significant correlation was observed between the fatty acid composition and disease severity. The oil content range from 38.1 to 42.60% and protein content was found highest in variety RGN-73. The amino acid viz. methionine and tryptophan range between 0.41 to 1.81 g/16gN and 0.41 to 1.81 g /16g N, respectively.

EVLUETION OF DIETARY UTILIZATION OF BLOOM-FORMING CYANOBACTERIA BY SMALL-BODIED CRUSTACEAN ZOOPLANKTON USING FATTY ACID ANALYSIS

2019 ◽  
Vol 75 (7) ◽  
pp. III_367-III_374
Author(s):  
Souta AOMORI ◽  
Megumu FUJIABAYASHI ◽  
Kunihiro OKANO ◽  
Yoshihiro TAKADA ◽  
Naoyuki MIYATA
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Analysis ◽  
Crustacean Zooplankton
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