phenylacetic acid/pòm tè

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Antifungal and sprout regulatory bioactivities of phenylacetic acid, indole-3-acetic acid, and tyrosol isolated from the potato dry rot suppressive bacterium Enterobacter cloacae S11:T:07.

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Enterobacter cloacae S11: T:07 (NRRL B-21050) is a promising biological control agent that has significantly reduced both fungal dry rot disease and sprouting in laboratory and pilot potato storages. The metabolites phenylacetic acid (PAA), indole-3-acetic acid (IAA), and tyrosol (TSL) were isolated

Isolation and identification of triglycerides and ester oligomers from partial degradation of potato suberin.

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Suberized cell walls from wound-healing potato tubers ( Solanum tuberosum ) were depolymerized under mild conditions using methanolic potassium hydroxide in order to investigate the chemical linkages present in this protective plant biopolymer. Analysis of the resulting soluble oligomeric fragments

Relationship between the pathogenicity of the pine wood nematode, Bursaphelenchus xylophilus, and phenylacetic acid production.

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Phenylacetic acid (PA), a toxin produced by three strains of bacteria accompanying the pine wood nematode, Bursaphelenchus xylophilus, was found to be formed in a culture of the nematode. An animal nutrient, nutrient broth (NB) medium, was more suitable for PA production of the accompanying bacteria

Aroma-active components of nonfat dry milk.

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Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD

Isolation and characterization of antifungal substances from Burkholderia sp. culture broth.

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A new antagonistic Burkholderia strain, designated MP-1 and producing antifungal activities against various filamentous plant pathogenic fungi, was isolated from the rhizoshere in the Naju area. Cultural characteristic studies strongly suggested that this strain belongs to the genus Burkholderia.

First Report of Artichoke Bacterial Stem Rot Caused by Pectobacterium carotovorum subsp. carotovorum in China.

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A new disease on globe artichoke (Cynara scolymus L.) was observed in the springs of 2008 and 2009 and during the spring and fall seasons of 2010 in commercial fields (nearly 1,000 ha) in Changde, Hunan Province, China. Characteristic symptoms were wilting and necrosis of the outermost leaves and

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.

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Aroma extract dilution analysis of distillates prepared by solvent extraction and solvent-assisted flavor evaporation distillation from white Alba truffle (WAT; Tuber magnatum pico) and Burgundy truffle (BT; Tuber uncinatum) revealed 20 odor-active regions in the flavor dilution (FD) factor range of

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying as well as by Rehydration of Dry Mushrooms.

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Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potato), 1-octen-3-one and 1-octen-3-ol (both mushroom-like) showed the highest flavor dilution (FD) factors. An isotope

Volatile flavor components of stored nonfat dry milk.

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Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent storage. Identification of compounds

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