scholarly journals Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes

2021 ◽  
Author(s):  
Hiroyuki Iguchi
Keyword(s):  
Manufacturing Processes ◽  
Microbial Characterization

Microbial Characterization of Andean Peatland’s Soil

2020 ◽  
pp. 87-93
Author(s):  
Carolina Belfiore ◽  
Ana Paula Santos ◽  
Alejandra Leonor Valdez ◽  
Manuel Contreras Leiva ◽  
María Eugenia Farías
Keyword(s):  
Microbial Characterization

scholarly journals Microbial Characterization of Qatari Barchan Sand Dunes

PLoS ONE ◽  
2016 ◽  
Vol 11 (9) ◽  
pp. e0161836 ◽  
Author(s):  
Sara Abdul Majid ◽  
Michael F. Graw ◽  
Aspassia D. Chatziefthimiou ◽  
Hanh Nguyen ◽  
Renee Richer ◽  
...  
Keyword(s):  
Sand Dunes ◽  
Microbial Characterization

scholarly journals Chemical and Microbial Characterization of Washed Rice Water Waste to Assess Its Potential as Plant Fertilizer and for Increasing Soil Health

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2391
Author(s):  
Abba Nabayi ◽  
Christopher Teh Boon Sung ◽  
Ali Tan Kee Zuan ◽  
Tan Ngai Paing ◽  
Nurul Izzati Mat Akhir
Keyword(s):  
Bacterial Species ◽  
Soil Health ◽  
Nutrient Content ◽  
Nutrient Concentrations ◽  
Total N ◽  
Available N ◽  
Microbial Characterization ◽  
Rice Water ◽  
Water Waste

The wastewater from washed rice water (WRW) is often recommended as a source of plant nutrients in most Asian countries, even though most current research on WRW lack scientific rigor, particularly on the effects of rice washing intensity, volumetric water-to-rice ratio (W:R), and condition of the WRW before plant application. This research was thus carried out: (1) to determine how various rice washing intensities, fermentation periods (FP), and W:R would affect the nutrient content in WRW, and (2) to isolate, identify, and characterize the bacterial community from fermented WRW. The WRW was prepared at several rice washing intensities (50, 80, and 100 rpm), FP (0, 3, 6, and 9 days), and W:R (1:1, 3:1, and 6:1). The concentrations of all elements (except P, Mg, and Zn) and available N forms increased with increasing FP and W:R. Beneficial N-fixing and P- and K-solubilizing bacteria were additionally detected in WRW, which helped to increase the concentrations of these elements. Monovalent nutrients -N, , and K are soluble in water. Thus, they were easily leached out of the rice grains and why their concentrations increased with W:R. The bacteria population in WRW increased until 3 days of fermentation, then declined, possibly because there was an insufficient C content in WRW to be a source of energy for bacteria to support their prolonged growth. While C levels in WRW declined over time, total N levels increased then decreased after 3 days, where the latter was most possibly due to the denitrification and ammonification process, which had led to the increase in -N and . The optimum FP and W:R for high nutrient concentrations and bacterial population were found to be 3 to 9 days and 3:1 to 6:1, respectively. WRW contained nutrients and beneficial bacterial species to support plant growth.

CO2 biogeochemical investigation and microbial characterization of red wood ant mounds in a Southern Europe montane forest

2021 ◽  
pp. 108536
Author(s):  
Paride Balzani ◽  
Alberto Masoni ◽  
Stefania Venturi ◽  
Filippo Frizzi ◽  
Marina Bambi ◽  
...  
Keyword(s):  
Montane Forest ◽  
Southern Europe ◽  
Microbial Characterization ◽  
Red Wood Ant ◽  
Ant Mounds

scholarly journals Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

2009 ◽  
Vol 229 (1) ◽  
pp. 83-92 ◽  
Author(s):  
Tiva Kafili ◽  
Seied Hadi Razavi ◽  
Zahra Emam Djomeh ◽  
Mohammad Reza Naghavi ◽  
Pablo Álvarez-Martín ◽  
...  
Keyword(s):  
Dgge Analysis ◽  
Microbial Characterization ◽  
Lighvan Cheese
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