enzymatic activity – Page 2

Ascosphaera apis as a target for the antifungal activity of symbiotic Bifidobacteria in honey bees

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Researchers found that certain beneficial bacteria (Bifidobacterium asteroides) living in honey bee guts can fight the fungus that causes chalkbrood disease, a serious condition affecting bee colonies. These bacteria produce natural compounds, especially propanoic acid and ethanol, that kill the fungus and prevent it from growing. This discovery offers a safe, natural alternative to chemical treatments for protecting honeybees from fungal infections while maintaining colony health.

Revisiting the emerging pathosystem of rice sheath blight: deciphering the Rhizoctonia solani virulence, host range, and rice genotype-based resistance

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Rice plants are affected by a fungal disease called sheath blight caused by a fungus named Rhizoctonia solani. This study found that different strains of this fungus vary in how aggressive they are, with some being much more damaging than others. By testing various rice varieties, researchers identified which ones naturally resist this disease better, and these resistant varieties could be used to breed new rice crops that are less affected by the disease.

Comparative transcriptome analyses and CRISPR/Cas9-mediated functional study of Tfsdh1 reveal insights into the interaction between Tremella fuciformis and Annulohypoxylon stygium

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White wood ear fungus (Tremella fuciformis) is a popular medicinal mushroom that cannot grow on its own in nature. Researchers studied how it interacts with a companion fungus and discovered that a specific gene called Tfsdh1 is crucial for the mushroom to use sorbitol sugar and grow properly. By using advanced genetic tools to remove this gene, they showed it’s essential for the relationship between the two fungi, offering insights into how to better cultivate this nutritious mushroom.

Physicochemical, microbiological, and microstructural changes in germinated wheat grain

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When wheat grains sprout due to rain during harvest, it ruins their quality and causes major economic losses. This study examined what happens inside wheat grains as they sprout under different moisture, temperature, and time conditions. The researchers found that sprouting causes significant changes in grain structure, reduces key quality indicators, and increases microbial contamination. They identified the best conditions for controlling sprouting to potentially create useful products from affected grain.

Biocontrol Potential of Bacillus velezensis RS65 Against Phytophthora infestans: A Sustainable Strategy for Managing Tomato Late Blight

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Researchers tested 30 soil bacteria from tomato roots to find natural disease fighters. They discovered that Bacillus velezensis RS65, a beneficial bacterium, effectively prevents tomato late blight by producing enzymes and toxins that kill the fungal pathogen. In greenhouse tests, plants treated with RS65 had half the disease severity compared to untreated plants, suggesting this bacteria could replace chemical fungicides in sustainable tomato farming.

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are highly nutritious foods containing proteins as complete and high-quality as meat, with unique compounds that boost immunity, fight infections, and may help prevent diseases like cancer and diabetes. Different types of mushroom proteins have specific health benefits, from strengthening immune systems to lowering blood pressure and fighting viruses. Scientists are finding new ways to grow mushrooms and extract their proteins for use in sports nutrition, medicines, and fortified foods, making them increasingly valuable for human health and sustainability.

Wood decay under anoxia by the brown-rot fungus Fomitopsis pinicola

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Researchers discovered that a common wood-decaying fungus called Fomitopsis pinicola can break down wood even when there is no oxygen present, which happens in the interior of fallen trees. Instead of using the chemical process it normally uses in oxygen-rich conditions, the fungus switches to releasing powerful digestive enzymes that break down plant fibers. This finding explains how wood continues to decompose deep inside tree trunks and could inspire new industrial processes for breaking down plant material without oxygen.

Physicochemical, microbiological, and microstructural changes in germinated wheat grain

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When wheat grains sprout due to moisture and humidity during harvest, they lose quality and economic value. This study examined what happens to sprouted wheat grain under different moisture, temperature, and time conditions. The researchers found optimal conditions to maximize desirable components like starch and protein while minimizing harmful microbial contamination. The findings show that sprouted wheat can potentially be converted into useful industrial products, turning a harvest problem into an opportunity.

Talaromyces pinophilus Strain HD25G2 as a Novel Biocontrol Agent of Fusarium culmorum, the Causal Agent of Root and Crown Rot of Soft Wheat

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A fungus called Talaromyces pinophilus shows promise as a natural pest controller against Fusarium culmorum, which damages wheat crops worldwide. When applied early to wheat seeds, this beneficial fungus produces enzymes that break down the harmful fungus’s cell walls, completely preventing damage and toxin contamination. However, timing is critical—if applied too late, it can paradoxically increase toxin production, suggesting it works best as a preventative treatment before infection occurs.

Research Keyword: enzymatic activity