Diversity of Botryosphaeriaceae causing grapevine trunk diseases and their spatial distribution under different climatic conditions in Algeria

The family Botryosphaeriaceae is one of the most widespread and cosmopolitan endophytic group of fungi. Every year, species of this family cause severe damages on table and wine grape production, worldwide. However, this threat is still poorly known in Algeria. In this study, a large number of Botryosphaeriaceae-like isolates were obtained from symptomatic grapevines collected from eight regions with different ecological conditions, namely: Boumerdès, Médéa, Algiers, Tipaza, El Taref, Sidi Bel Abbes, Biskra and Adrar. The isolates were identified using DNA sequences of the translation elongation factor (tef1-α) and internal transcribed spacer (ITS) regions. Eleven species belonging to six genera, including Neofusicoccum parvum, N. algeriense, N. vitifusiforme, N. stellenboschiana, N. luteum, Diplodia seriata, D. olivarum, Lasiodiplodia theobromae, Dothiorella sarmentorum, Botryosphaeria dothidea and Neoscytalidium dimidiatum were identified. The spatial distribution of the Botryosphaeriaceae showed that D. seriata and N. stellenboschiana were the most widespread in the Algerian vineyards, while L. theobromae was recorded in the desert region of Biskra. Pathogenicity trials showed that all species were pathogenic on detached green shoots of grapevine, with N. parvum and L. theobromae being the most aggressive.

     

Field and controlled conditions screenings of some faba bean (Vicia faba L.) genotypes for resistance to the parasitic plant Orobanche crenata Forsk. and investigation of involved resistance mechanisms

Journal of Plant Diseases and Protection - The parasitic weed Orobanche crenata is a serious constraint to legumes crops in Mediterranean area. In Morocco, heavy O. crenata infestation level was...     

Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle

Milk protein-based edible films containing 1.0% (w/v) oregano, 1.0% (w/v) pimento, or 1.0% oregano-pimento (1:1) essential oils mix were applied on beef muscle slices to control the growth of pathogenic bacteria and increase the shelf life during storage at 4 degrees C. Meat and film were periodically tested during 7 days for microbial and biochemical analysis. The lipid oxidation potential of meat was evaluated by the determination of thiobarbituric reactive substances (TBARS). The availability of phenolic compounds from essential oils was evaluated by the determination of total phenolic compounds present in the films during storage. Antioxidant properties of films during storage were also evaluated following a modified procedure of the N,N-diethyl-p-phenylenediamine colorimetric method. Oregano-based films stabilized lipid oxidation in beef muscle samples, whereas pimento-based films presented the highest antioxidant activity. The application of bioactive films on meat surfaces containing 10(3) colony-forming units/cm2 of Escherichia coli O157:H7 or Pseudomonas spp. showed that film containing oregano was the most effective against both bacteria, whereas film containing pimento oils seems to be the least effective against these two bacteria. A 0.95 log reduction of Pseudomonas spp. level, as compared to samples without film, was observed at the end of storage in the presence of films containing oregano extracts. A 1.12 log reduction of E. coli O157:H7 level was noted in samples coated with oregano-based films.