Nutrients provided to Corn variety by bacteria possibly diminishing requirement for fertilizers. Is it really feasible to grow cereal crops without being dependent on energy needing commercial fertilizers?
Researchers recount a lately discerned corn variety that receives nitrogen, a necessary nutrient for plants, by providing its sugars to favorable bacteria which consequently take in nitrogen from the air and give it back to the plant in a productive form.
The variation of corn was primarily noticed in 1980s by Howard-Yana Shapiro, now Chief Agricultural Officer at Mars, assimilated in a nitrogen deficient meadow near Oaxaca, Mexico. With the advent of metagenomics in the mid-2000s, Mars, Incorporated and the University of California, Davis, collaborated with the confined to native section to probe the corn.
The study recounts the peculiar corn variation which acquires 29 to 82 percent of its nitrogen from the air and not from the fertilizers. The plant creates sugary ‘goo’ that discharges from aerial roots that develop from above the ground which entices bacteria that can alter nitrogen from the air into a structure that the plant can utilize. If this attribute could be procreated into regular variation of corn, it may minimize the requirement for appended fertilizer and expanding corn production in areas with low quality soils.
Beans and alternative legumes have entrenched favorable associations with the body of bacteria that offer them with Nitrogen but corn and alternative cereal crops authentically have dearth of these relationships.
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Alcohol drinkers hold overabundance of oral bacteria linked to diseases than non-drinkers, new research has found. One or more alcoholic beverages each day can raise the risk of not only of cavities and gum disease but also of some cancer and heart disease as people who routinely drank the same amount of drink contained an overabundance of bad bacteria.
Researchers reported Monday that our mouth naturally contains about 700 types of bacteria, including both good and bad. But drinking alcohol each day may mess up the balance of good versus bad bacteria in your mouth.
The main findings published in the journal Microbiomeonline April 23 says, by contrast, drinkers had good microbes in their mouths to check the growth of harmful germs.
Led by NYU School of Medicine researchers, the study is a first of its kind that shows that alcohol drinkers hold overabundance of oral bacteria as well as the link between alcohol intake and oral microbiome- the medical term for the colony of bacteria in our mouths.
During the study, researchers found that alcohol drinkers had more Bacteroidales, Actinomyces and Neisseria species of bacteria, which can cause periodontal disease or a decrease in beneficial bacteria compared to nondrinkers.
“We did not find a specific threshold level,” said Jiyoung Ahn, the study’s senior investigator and an epidemiologist at the NYU School of Medicine. “Though heavier drinking led to more extensive changes in the oral microbiome. Heavy alcohol intake is a known risk factor for multiple chronic diseases, including cancers (head and neck, esophagus, colon and breast), liver disease and cardiovascular diseases,” she added.
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