The microbial diversity and structure in peatland forest in Indonesia

The microbial community structure and function under forest in tropical peatlands are poorly understood. In this study, we investigated the microbial community structure and diversity in natural peat swamp forest soil, disturbed peat soil and mineral soil in Central Kalimantan, Indonesia, using 454 pyrosequencing. The results showed that the natural peat soil had the greatest fungal species richness (Chao1), which was significantly (p < .05) larger than that in the other two soils. Community structure of both fungi and bacteria in natural peat soil differed significantly from that in the disturbed peat soil (p = .039 and p = .045, respectively). Ascomycota (40.5%) was the most abundant phylum across the three soils followed by Basidiomycota (18.8%), Zygomycota (<0.1%) and Glomeromycota (<0.1%). The linear discriminant analysis with effect size (LEfSe) showed that Ascomycota (p < .05) and genus Gliocephalotrichum (p < .05) dominated in natural peat soil. Functionally, pathotrophs were more abundant in disturbed peat soil (p < .05). Proteobacteria (43.8%) were the most abundant phylum followed by Acidobacteria (32.6%), Actinobacteria (9.8%), Planctomycetes (1.7%). Methylocystis, Telmatospirillum, Syntrophobacter, Sorangium and Opitutus were the more abundant genera in disturbed peat soil, whereas Nevskia and Schlesneria were more abundant in mineral soil and natural peat soil, respectively. The natural peat forest soil supported a more diverse microbiology; however, the land use of such a soil can change its microbial community structure. The results provide evidence that the disturbance of tropical peat land could lead to the introduction and spread of a large number of fungal diseases     

Microbiological studies on bacterial spectra of milk samples from healthy udder quarters and from those with increased cell counts and/or conductivity values]

The germ levels of 2,182 milk samples obtained from udder quarters with subclinical mastitis were compared to milk sampled from 2,061 udder quarters with physiological cell counts or conductivity values. Three cattle herds were involved in the test programme. No germ growth was established from 9.5 per cent of all samples taken from udder quarters with increased cell counts and conductivities and from 4.1 per cent of those samples taken from intact udder quarters. Samples taken from udder quarters with subclinical mastitis exhibited the following rises in bacteria, as compared to samples from intact quarters: staphylococci by 3.1 per cent, staphylocci in germ mixtures by 3.0 per cent, CAMP-positive streptococci by 2.2 per cent, alpha-haemolytic CAMP-negative streptococci by 0.8 per cent, anhaemolytic streptococci in germ mixtures by 0.4 per cent, beta-haemolytic streptococci by 0.5 per cent, and Pseudomonas aeruginosa by 1.4 per cent. Other germ species and mixtures exhibited declining trends along with growing subclinical affection of udder quarters. All findings so far obtained in the presence of subclinical mastitis are likely to suggest that 11.4 per cent of detected bacteria were of pathogenicity to udders. However, attempts to localise those 11.4 per cent were unsuccessful, since no significant difference could be calculated by comparison of intact with affected udder quarters. Reference is made in the discussion to primary and secondary germ levels of milk samples and their relevance to the problem and its elucidation.     

Comparison of postmortal changes in the ultrastructure of the masseter muscle and the longissimus dorsi muscle in pigs with PSE-meat]

Samples of the two muscles were taken from 8 Landrace fattened pigs, affected with pale, soft exudative meat, during stunning and 15, 30, 45 and 60 minutes after death; also 2, 3, 6, 12, 24 and 48 hours after slaughter, with storage at 20 degrees C for the first six hours and 2-5 degrees C subsequently. Considerable changes were found during the first hour after death, or even in samples taken during stunning, in longissimus dorsi samples. These consisted of destruction of mitochondria and sarcoplasmic reticulum, breakdown of cell membranes, liberation of clumps of fibre protein, disappearance of glycogen, rigor and destruction of capillaries. Such changes would account for the features of pale, soft exudative meat such as water loss, brief rigor, pale colour, deficiency of energy-rich phosphates. By contrast, in the masseter muscles of the same animal these changes did not occur until later, or were in port absent. In both muscle the breakdown of fibres took place by destruction of the "I" bands and the "Z" strips, and this process also commenced in longissimus dorsi before masseter.     

The role of histamine and fish meal in the incidence of gizzard erosion and pro‐ventricular abnormalities in the fowl

1. The role of certain fish meals in the production of localised gizzard erosion is confirmed.

2. Lesions typical of gizzard erosion could be produced by the addition of histamine to the diet.

3. The amount of histamine occurring naturally in fish meal depends on the species of fish and the extent and nature of bacterial spoilage.

4. These variables may explain why histamine has not been implicated previously and also why there have not been consistent associations between the condition and geographical source or common factors in bulk consignments of the meal.     

Calcium uptake and concentration in bell pepper plants as influenced by nitrogen form and stages of development

Calcium uptake by bell pepper (Capsicum annuum L. cv. ‘California Wonder') varied by stage of plant development and N form supplied (NO₃ ^‐NH₄ ⁺ ratios: 1:0, 3:1, 1:1, 1:3, and 0:1) in a hydroponic study. Uptake of Ca⁺⁺ was highest at bloom and during fruit expansion, making the fruit development stage the highest demand period. Calcium uptake declined with each increasing increment of NH₄ ⁺ relative to NO₃ ^‐ supplied, although fruit yield was not significantly reduced until the ratio of NH₄ ⁺ to NO₃ ^‐ exceeded 50%. Tissue Ca⁺⁺ levels in the blossom‐end of the fruit were reduced whenever NH₄ ⁺ was included with N supplied. Vegetative yield of plants followed the same trend as that observed for total fruit dry weights. Our results indicate that pepper yields are higher when NO₃ ^‐ is the predominant form of N. Also, these results strongly suggest that Ca⁺⁺ fertilizer applications should precede the bloom period and continue during fruit development to ensure adequate Ca⁺⁺ availability for fruit development.     

Application of sperm cryopreservation in selective breeding of the Pacific oyster,Crassostrea gigas (Thunberg)

The robustness of Pacific oyster, Crassostrea gigas (Thunberg), sperm cryopreservation in the context of selective breeding based on family lines was investigated. Irrespective of egg density, high fertilization success was achieved with cryopreserved sperm when sperm:egg ratios of 1000:1 to 10 000:1 were used. Variation among replicate runs on the same oyster batches was minimal, indicating that cryopreservation and larval rearing procedures were repeatable. Twenty independent single male–female crosses were made to assess the utility of cryopreserved sperm in selective breeding. The fertility of unfrozen sperm was generally a poor predictor of cryopreserved sperm fertility. Based on D‐larval yields, 17 of the 20 crosses were likely to yield adequate spat for selective breeding (>10⁵ D‐larvae from 1 million eggs), two were marginal (5 × 10⁴ D‐larvae) and one was inadequate (4 × 10³ D‐larvae). An alternative fertilization strategy to improve D‐yield from a given number of sperm was then tested. Fertilizing 10 million eggs at a sperm:egg ratio of 200:1 increased the total D‐yield when compared with fertilizing 1 million eggs at a sperm:egg ratio of 2000:1 for the same male–female pair. We conclude that, despite wide variation in fertility, cryopreserved sperm is useful for family production.     

Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions

The influence of pH and ionic strength on gel formation and gel properties of soy protein isolate (SPI) in relation to denaturation and protein aggregation/precipitation was studied. Denaturation proved to be a prerequisite for gel formation under all conditions of pH and ionic strength studied. Gels exhibited a low stiffness at pH >6 and a high stiffness at pH <6. This might be caused by variations in the association/dissociation behavior of the soy proteins on heating as a function of pH, as indicated by the different protein compositions of the dissolved protein after heating. At pH 3-5 all protein seems to participate in the network, whereas at pH >5 less protein and especially fewer acidic polypeptides take part in the network, coinciding with less stiff gels. At pH 7.6, extensive rearrangements in the network structure took place during prolonged heating, whereas at pH 3.8 rearrangements did not occur.