This work aimed to characterize the re-induction of desiccation tolerance (DT) in germinated seeds, using polyethylene glycol (PEG 8000). Cell changes were investigated through cytological assays (cell viability and transmission electronic microscopy) as well as DNA integrity during loss and re-establishment of DT. The loss of DT was characterized by drying germinated seeds with different radic...

Verticillium dahliae is a fungal pathogen causing Verticillium wilt on a range of economically important crops. Microsclerotia are its main survival and dormancy structures and serve as the primary inoculum on many hosts. Studies were conducted to determine the effect of temperature (5 to 50°C), pH (2 to 12) and nutrient regimes on microsclerotia germination. The optimal condition for microscle...

Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties alcoholic/non-alcoholic beverages were invented globally under influence cultural topography, which drastically differ in western eastern tradition. One such traditional Korean fermented beverage Makgeolli, popularly known as “Korean rice wine” made wholly from other c...

The importance of wild barley from Qinghai-Tibet Plateau in the origin and domestication of cultivated barley has long been underestimated. Population-based phylogenetic analyses were performed to study the origin and genetic diversity of Chinese domesticated barley, and address the possibility that the Tibetan region in China was an independent center of barley domestication. Wild barley (Hord...

Problem statement: Germinated rice has been recognized as a functional food and its health benefits. However, most related studies were on germinated brown rice but our previous study indicated that germination of rough rice was an effective method to obtain high concentrations of bioactive compounds. Germination time is one of the most important factors affecting the level of biochemical compo...

This study focused on improving and diversifying the food and nutrition status of soy milk prepared by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance. The pH, moisture, fat, protein, ash and total solid content of raw material soyabean were 6.76, 12,17.67,39.6, 5.3, 88 %. Non-Germinated and Germinated Soy milk (from shorttime Soya...

This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did n...

Germination of mutant spores of Bacillus subtilis unable to degrade their cortex is accompanied by excretion of dipicolinic acid and uptake of some core water. However, compared to wild-type germinated spores in which the cortex has been degraded, the germinated mutant spores accumulated less core water, exhibited greatly reduced enzyme activity in the spore core, synthesized neither ATP nor re...