This chapter describes methods for targeted knockouts using marker exchange mutagenesis and complementation of the Gram-negative bacteria Xanthomonas oryzae pv. oryzae. We have used these methods to demonstrate that type I secretion and modification systems are involved in avrXa21 activity of X. oryzae pv. oryzae.

Burkholderia glumae (bacterial grain rot), Xanthomonas oryzae pv. oryzae (bacterial leaf blight), and Acidovorax avenae subsp. avenae (bacterial brown stripe) are major seedborne pathogens of rice. Based on the 16S and 23S rDNA sequences for A. avenae subsp. avenae and B. glumae, and transposase A gene sequence for X. oryzae pv. oryzae, three sets of primers had been designed to produce 402 bp ...

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH ...

Rice (Oryza sativa) is susceptible to damage during storage including quantity and quality. for a long time will experience decrease in quality both chemically physically. This study was aims determine the chemical physical properties of rice attacked by lice (Sitophyllus oryzae sp). The experiment arranged Randomized Completely Block Design (RCBD) with treatments form samples commercial rice, ...

Class III peroxidases (CIII Prxs) play critical roles in plant immunity by scavenging reactive oxygen species (ROS). However, the functions of CIII Prxs rice (Oryza sativa L.) are largely unexplored. Here, we report a Prx precursor, OsPrx30, that is responsive to bacterial blight Xanthomonas oryzae pv. (Xoo). OsPrx30 was primarily expressed roots, leaves, and stems, its protein product mainly l...


 Rice wine is an alcoholic beverage of cereal produced as a result fermentation rice by selected yeasts isolated from different substrates. In this study the effects starter cultures on physico-chemical and sensory properties were investigated. The belong to six genera these are Saccharomyces, Kluveromyces, Schizosaccharomyces, Candida, Rhodotorula Geotrichum. species included S. cerevisi...