ARTIFICIAL CULTIVATION OF FREELIVING NEMATODES

Science ◽  
1924 ◽  
Vol 60 (1548) ◽  
pp. 203-204 ◽  
Author(s):  
A. C. Chandler
2017 ◽  
Vol 9 (4) ◽  
pp. 27 ◽  
Author(s):  
Chie Shimaoka ◽  
Hirokazu Fukunaga ◽  
Seishu Inagaki ◽  
Shinichiro Sawa

The Orchidaceae are the largest and most diverse family of flowering plants on earth, and include some of the most important horticultural plants. While mycoheterotrophic orchids belonging to the genus Gastrodia are known to be provided with carbon through mycorrhizal fungi, the relationship between the plants and fungi is poorly understood. Furthermore, it is challenging to cultivate Gastrodia spp. in vitro. In this study, we present an efficient method for germinating Gastrodia pubilabiata (Gp), Gastrodia nipponica (Gn), and Gastrodia confusa (Gc) plants in vitro, which results in the production of a protocorm and tuber, as under natural conditions. The Gp and Gc plants produced flowers 126 and 124 days after germination, respectively, and set seed under our artificial conditions. In addition, Gp plants flowered up to three times a year from a single tuber. Using our artificial cultivation system, we identified some of the mycorrhizal fungi associated with these plants. Gastrodia spp. appear to obtain carbon from many kinds of mycorrhizal fungi. Our artificial cultivation method is a rapid and efficient means of growing Gastrodia spp. In addition to having applications in research and commercial nurseries, this method could be used to conserve Gastrodia spp. in ex situ, many of which are endangered.


Author(s):  
Qi-lian Qin ◽  
Gui-ling Zhou ◽  
Huan Zhang ◽  
Qian Meng ◽  
Ji-hong Zhang ◽  
...  

Archaeologia ◽  
1868 ◽  
Vol 41 (2) ◽  
pp. 283-324
Author(s):  
H. C. Coote

No one has yet written the history of the Roman palate, such as it became when the successes of that people had given occasion for its artificial cultivation. The Roman, consequently, has never been contemplated on this side of his character. This is not merely an omission in archaeology, it is a blank left in the annals of taste. And the omission is the more remarkable, as most other subjects of antiquity have been fathomed by the learned, down even to the shoe and the caliga.


1899 ◽  
Vol 4 (5-6) ◽  
pp. 627-647 ◽  
Author(s):  
Edwin O. Jordan

The principal conclusions that seem to me justified are as follows: 1. The fluorescent pigment formed by some varieties of B. pyocyaneus is produced under conditions identical with those governing the production of the pigment by other "fluorescent bacteria." 2. The production of pyocyanin is not dependent upon the presence of either phosphate or sulfate in the culture medium. It is formed in non-proteid as well as in proteid media, but is not a necessary accompaniment of the metabolic activities of the organism (e. g. tartrate solution). 3. The power of producing pyocyanin under conditions of artificial cultivation is lost sooner than the fluorescigenic power. 4. There are greater natural and acquired differences in pyocyanigenic power than in fluorescigenic. 5. The fluorescent pigment may be oxidized slowly by the action of light and air as well as by reagents into a yellow pigment, and pyocyanin may be similarly oxidized into a black pigment. 6. A convenient separation of B. pyocyaneus into four varieties would be the following: var. α, pyocyanigenic and fluorescigenic (most common); var. ß, pyocyanigenic only (rare); var. γ, fluorescigenic only (not uncommon, closely related to "B. fluorescens liquefaciens"); var. δ, non-chromogenic. 7. Except for the occasional loss of one or another function the different varieties are not so plastic as sometimes assumed, and cannot be readily converted into one another by subjection to varying conditions of life. 8. The signification and correlation of the almost countless physiological variations among the members of this group in respect to growth in gelatin, behavior to temperature, indol production, etc., remain to be determined. It is not yet clear that the variations in chromogenic power can be in any way correlated with the presence or absence of other physiological functions.


2016 ◽  
Vol 10 (1s) ◽  
pp. 35
Author(s):  
Jordan Merkuri ◽  
Stefania Mirela Mang ◽  
Ippolito Camele ◽  
Magdalena Cara ◽  
Gian Luigi Rana

Basidiomata of a wild mushroom macroscopically recognised as <em>Pleurotus ostreatus</em> were observed on an oak trunk in a mixed wood of northern Albania. Pure cultures of the fungus were then obtained on potato-dextrose-agar medium. Molecular analyses of genomic DNA of the fungus confirmed its identification. The rDNA ITS region nucleotide sequence of the studied <em>Pleurotacea</em> matched at 99% those of two <em>P. ostreatus</em> strains already present in NCBI GenBank database. The rDNA ITS nucelotide sequences of two pure cultures of the Albanian <em>P. ostreatus</em> were deposited in EMBL database under the accession numbers LN849458 and LN849459. One of the fungus isolates was subsequently cultivated under protected and semi-natural conditions. Productivity and biological efficiency of the Albanian <em>P. ostreatus</em> ranged from about 10% to 16% and from 33 to 53.33%, respectively. This seems to be the first report on the artificial cultivation of <em>P. ostreatus</em> in Albania and could have, in the next future, a high economic impact on development and diffusion of this important edible mushroom over the country.


2018 ◽  
Vol 247 ◽  
pp. 947-953 ◽  
Author(s):  
Li Wu ◽  
Qiuheng Zhu ◽  
Lie Yang ◽  
Bolin Li ◽  
Chunxiang Hu ◽  
...  

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