LXIV.—Polymerisation products from diazoacetic acid

Products formed from glycolic acid in plants.

In green plants there is an active enzyme which oxidizes glycolic acid to glyoxylic acid (I) ; however, in viva or in crude plant saps the glyoxylic acid does not accumulate in appreciable amounts but is further utilized. In this paper evidence is presented to show that the major end-products from glycolic acid utilization by barley and wheat plants are glycine, serine, and an unknown. The form...

Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...

Identification and Characterization of Lactic Acid Bacteria Isolated from Iranian Traditional Dairy Products

The lactic acid bacteria (LAB) are an industrially important group of probiotic organisms that play an important role in human health by inhibiting harmful and pathogen bacteria growth, boosting immune function, and increasing resistance to infection.  This study aimed to isolate, identify, and biologically characterize probiotic LAB strains from Iranian traditional dairy products. A ...

Microbial acid fermentation products

Microbial products trigger amino acid exudation from plant roots.

Plants naturally cycle amino acids across root cell plasma membranes, and any net efflux is termed exudation. The dominant ecological view is that microorganisms and roots passively compete for amino acids in the soil solution, yet the innate capacity of roots to recover amino acids present in ecologically relevant concentrations is unknown. We find that, in the absence of culturable microorgan...