Browsing by Issue Date, starting with "2013-06-05"
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- The interaction between ectomycorrhizal fungi and growth promoting bacteria in plant development from in-vitro to the fieldPublication . Ramos, Miguel A.; Sousa, Nadine R.; Franco, Albina R.; Dundar, Gonul; Oliveira, Rui S.; Castro, Paula M. L.There is currently an array of biotechnological tools which may positively influence plant development and establishment. Symbiosis with ectomycorrhizal fungi is known to improve plant health by increasing nutrient and water uptake and alleviating environmental stresses. Some rhizosphere bacteria are also proven to act as plant stimulating agents, health managers and growth promoters. The use of a combined inoculum using both microorganisms has great potential in forestry. Nevertheless, the interaction between fungi and bacteria is highly specific and bacteria are known not only to enhance fungal growth (mycorrhiza promoting bacteria), but also to strongly inhibit it. It is therefore important to evaluate the compatibility between ectomycorrhizal fungi and bacteria and to determine the impact of such combination in plant development when aiming at the use of optimized microbial inoculum for enhancing plant growth. In the present work we investigated the use of a dual inoculation system, consisting of a bacterial strain from the genus Mesorhizobium in combination with ectomycorrhizal fungi, from in-vitro tests to a nursery stage followed by transplantation to the field. Approximately 5000 seedlings were used in these experiments comprising Quercus suber, Quercus robur, Quercus rubra, Pinus pinaster and Pinus pinea. Seedlings were grown for 9 months in a commercial forest greenhouse and then transplanted to 4 locations in Portugal. The first sampling was made before field transplantation. Results showed that the combined use of fungi-bacteria inoculum significantly influenced plant growth and its effect was different from that of each individual microbial partner, emphasizing the strong interaction between microorganisms.
- Port wine oxidation management : a multiparametric kinetic approachPublication . Martins, Rui Costa; Monforte, Ana Rita; Ferreira, António SilvaPort wine is a flagship fortified wine of Portugal, which undergoes a particularly long aging period, developing a dynamic sensory profile over time, responsible for several wine categories, which is dependent upon the type of aging (bottle or barrel). Therefore, the quality of the product is dependent upon the chemical mechanisms occurring during the aging process, such as oxidation or Maillard reactions. To attain the desired quality management, it is necessary to understand how technological parameters, such as temperature or oxygen exposure, affect the kinetics of the formation of key odorants, such as sotolon. There is a lack of information about the impact of the storage conditions (oxygen and temperature) on Port wine quality. In this study, the effect of these two parameters were investigated to increase the knowledge database concerning aging management of Port wines. It was found that sotolon formation is highly dependent upon oxygen and temperature. There is however a synergistic effect between these two parameters that could significantly increase the concentration. The kinetic parameters of oxygen, sotolon, and other compounds related to Port aging (cis- and trans-5-hydroxy-2-methyl-1,3-dioxan, 2-furfural, 5-hydroxy-methyl-furfural, and 5-methyl-furfural) are also reported. Kinetic models with Monte Carlo simulations, where the oxygen permeability dispersion and temperature are the parameters under evaluation, were applied. On the basis of the modeling predictions, it would seem that the temperature of a cellar would have a more significant impact on the Port wines stored in containers where the oxygen intake is higher (barrels) when compared to containers with low oxygen permeability (bottles using cork stoppers).