Evaluation of indigenous Trichoderma isolates from Manipur as biocontrol agent against Pythium aphanidermatum on common beans

Pythium aphanidermatum is one of the common causal pathogen of damping-off disease of beans (Phaseolus vulgaris L.) grown in Manipur. A total of 110 indigenous Trichoderma isolates obtained from North east India were screened for their biocontrol activity which can inhibit the mycelial growth of P. aphanidermatum, the causal organism of damping-off in beans. Out of the total isolates, 32% of them showed strong antagonistic activity against P. aphanidermatum under in vitro condition and subsequently 20 best isolates were selected based on their mycelial inhibition capacity against P. aphanidermatum for further analysis. Different biocontrol mechanisms such as protease, chitinase, β-1,3-glucanase activity, cellulase and production of volatile and non-volatile compounds were also assayed. Based on their relative biocontrol potency, only three indigenous Trichoderma isolates (T73, T80 and T105) were selected for pot culture experiment against damping-off diseases in common beans. In greenhouse experiment, Trichoderma isolates T-105 significantly reduced the pre- and post-emergence damping-off disease incidence under artificial infection with P. aphanidermatum and showed highest disease control percentage

Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05)