Symbiotic root nodule bacteria isolated from yam bean (Pachyrhizus erosus).
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Microsomal detoxification enzymes in yam bean [Pachyrhizus erosus (L.) urban].
Cytochrome P450s and glutathione-S-transferases (GSTs) constitute two of the largest groups of enzyme families that are responsible for detoxification of exogenous molecules in plants. Their activities differ from plant to plant with respect to metabolism and substrate specificity which is one of the reasons for herbicide selectivity. In the tuber forming yam bean, the legume Pachyrhizus erosus...
متن کاملIsoflavonoid Phytoalexins of Yam Bean (Pachyrrhizus erosus)
Leguminosae, Pachyrrhizus, Isoflavonoids, Pterocarpans, Phytoalexins The furanopterocarpan, neodunol, has been isolated as a major phytoalexin from the fungusinoculated stems o f Pachyrrhizus erosus. Neodunol is accompanied by small quantities o f demethylmedicarpin and a third compound provisionally identified as the prenylated pterocarpan, homoedudiol; traces o f a neodunol isomer were also i...
متن کاملMicrosatellite markers for the yam bean Pachyrhizus (Fabaceae)1
UNLABELLED PREMISE OF THE STUDY Microsatellite loci were developed for the understudied root crop yam bean (Pachyrhizus spp.) to investigate intraspecific diversity and interspecific relationships within the genus Pachyrhizus. • METHODS AND RESULTS Seventeen nuclear simple sequence repeat (SSR) markers with perfect di- and trinucleotide repeats were developed from 454 pyrosequencing of SSR...
متن کاملDetermination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems
Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean in...
متن کاملEffects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour
Aims: To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Stu...
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ژورنال
عنوان ژورنال: The Journal of General and Applied Microbiology
سال: 2002
ISSN: 0022-1260,1349-8037
DOI: 10.2323/jgam.48.181