Coleus forskohlii, is a member of the mint family (Lamiaceae). As part of a long-standing tradition in India, C. forskohlii roots have been used as a marinated food, or pickle, that is commonly eaten as part of a vegetarian meal. Upon closer investigation into the plant's pharmacological properties, it was revealed that C. forskohlii roots contain forskolin, a compound that belongs to the chemi...

Lactobacillus otakiensis strain JCM 15040(T) was isolated from an unsalted pickling solution used in the production of sunki, a traditional Japanese pickle. Here, we prepared a draft genome sequence for this strain consisting of 40 contigs containing a total of 2,347,132 bp, 2,310 predicted coding sequences, and a G+C content of 42.4%.

UNLABELLED Refrigerated cucumber pickle products cannot be heat processed due to the loss of characteristic sensory attributes. Typically brined refrigerated pickles contain less than 100 mM acetic acid with pH values of 3.7 to 4.0. Refrigeration (4 to 10 °C) helps to inhibit the growth of spoilage bacteria and maintain flavor, texture, and appearance of the pickles. Previous research has shown...

The art of preserving meats by curing in common salt, with or without smoking, is one which has been practiced from remote antiquity. Directions for curing meats with salt appear in ancient writings, and the art is still practiced among primitive peoples. Yet, notwithstanding the antiquity of the art and its economic importance, adequate and comprehensive scientific study with publication of re...

PICKLE (PKL) is an ATP-dependent chromodomain-helicase-DNA-binding domain (CHD3) chromatin remodeling enzyme in Arabidopsis (Arabidopsis thaliana). Previous studies showed that PKL promotes embryonic-to-vegetative transition by inhibiting expression of seed-specific genes during seed germination. The pkl mutants display a low penetrance of the "pickle root" phenotype, with a thick and green pri...