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Nitrogen availability is one of the most critical factors that limits plant productivity. The largest reservoir of nitrogen is the atmosphere, but this gaseous molecular nitrogen only becomes available to plants through the biological nitrogen fixation process, which only prokaryotic cells have developed. The discovery that microbes were providing fixed nitrogen to legumes and the isolation of the first nitrogen-fixing bacteria occured at the end the 19th Century, in Louis Pasteur's time. We are now building on more than 100 years of research in this field and looking towards the 21st Century. The International Nitrogen Fixation Congress series Started more than 20 years ago. The format of this Congress is designed to gather scientists from very diverse origins, backgrounds, interests and scientific approaches and is a forum where fundamental knowledge is discussed alongside applied research. This confluence of perspectives is, we believe, extremely beneficial in raising new ideas, questions and concepts.
The cultivation of diazotrophic microorganisms. Measurement of nitrogen fixation by direct means. Measurement of nitrogen fixation by indirect means. Methods for legumes in glasshouses and controlled environment cabinets. Non-legumes nodule systems. Methods for studying nitrogenase. Methods for studying enzymes involved in metabolism related to nitrogenase. Preparation and experimental use of leghaemoglobin. Methods for identifying strains of diazotrophs. Genetic studies with diazotrophs. Experiments with crop and pasture legumes: principles and practice. Production and quality control of legume inoculants. Forage grasses and grain crops. Nitrogen fixation in natural plant communities and soils. Sytems involving blue-green algae (cyanobacteria).
Rhizobia are bacteria which inhabit the roots of plants in the pea family and "fix" atmospheric nitrogen for plant growth. They are thus of enormous economic importance internationally and the subject of intense research interest. Handbook for Rhizobia is a monumental book of practical methods for working with these bacteria and their plant hosts. Topics include the general microbiological properties of rhizobia and their identification, their potential as symbionts, methods for inoculating rhizobia onto plants, and molecular genetics methods for Rhizobium in the laboratory. The book will be invaluable to Rhizobium scientists, soil microbiologists, field and laboratory researchers at agricultural research centers, agronomists, and crop scientists.
I. Manipulation of Rhizobia; II. Field and greenhouse assessment of N2 fixation.
This important book provides a comprehensive review of our current knowledge of the world's leguminous plants and their symbiotic bacteria. Written by Professor Janet Sprent, a world authority in the area, Legume Nodulation contains comprehensive details of the following: An up to date review of legume taxonomy and a full list of the world's genera Details of how legumes are distributed throughout the world A review of the evolution of legume nodulation Comprehensive details of all microorganisms known to be symbiotic with legumes Ecological and environmental aspects of legume-bacteria symbiosis Legume Nodulation is an essential purchase for plant scientists, agronomists, ecologists and microbiologists. Libraries in all universities and research establishments where biological and agricultural sciences are studied and taught should have copies of this landmark publication.
This book covers broad areas in the conservation of microorganisms. It addresses the short, medium and long-term preservation of agriculturally important microorganisms, as well as culture collections and their roles. The respective chapters address topics such as conventional approaches to bacterial, fungal and algal preservation, as well as methods and strategies for preserving recalcitrant microorganisms. Readers will also find the latest insights into the preservation of vesicular-arbuscular (VA) fungi and ecology, diversity and conservation of endophytes, and entamopathogenic fungi. Microbes of animal and dairy origin, their preservation and biosafety issues are also explored. Microorganisms are the silent and unseen majority of life on Earth, and are characterized by a high degree of genetic and metabolic diversity. It is well documented that no branch of science or society is unaffected by microbial interventions. Researchers have documented microorganisms from such extreme and unique environments as deserts and hydrothermal vents, and with specific traits that are currently being exploited in agriculture, industry, medicine and biotechnological applications. Such great potential can only be found in microorganisms. The aim of this book – the first entirely devoted to the conservation of microorganisms, and to regulatory mechanisms for access and benefits sharing as per Biological Diversity (BD) Act 2002 – is to promote awareness of our world’s microbial wealth, and to introduce readers to strategies and methodologies for the conservation of microorganisms, which could ultimately save human life on Earth.
2. The plant; 3. The bacteria; 4. The symbiosis; 5. Enhancement of the symbiosis; 6. Exploitation of the symbiosis; 7. General conclusions and prognosis.
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
In 2002, sixty international specialists met to discuss problems of high P-unavailability as a soil nutrient for crops, and the hazards of increased phosphate input to aquatic habitats from industrial and mining activities, sewage disposal, detergents, and other sources. Among the presentations were updated solutions to enhance P-uptake by plants, bioremediation potential in the rehabilitation of ecosystems, taxonomic characterization interactions with mycorrizae, the physiological and molecular basis of PSM, and more.