Bacillus Strains as an Effective Treatment of Mobile Forms of Phosphorus in Bulgarian Soils

Strains of genusBacillushave the potential to increase the availability of phosphorus to plants by the dissolution of inorganic phosphate, which favours the growth of plant species and that has an important economic and agricultural impact. Soils with low phosphate intensity (Lеаched chernozem) were enriched with poorly soluble phosphorus compounds and inoculated with the tested newly isolated strains from genusBacillus(Bacillus subtilisT 2,Bacillus amyloliquefaciensT 3,Bacillus subtilisT 4,Bacillus subtilisT 10,Bacillus thuringiensisT 17 andBacillus cereusТ 18). Six newly isolated strains from different regions in Bulgaria were identified by classical phenotypic techniques and 16S rDNA sequence analysis. Tested strains were inoculated (2 ml and 15 ml) in the soil and incubated for 25 days at 28oC. After the incubation period, the degradation of phosphorite flour to available phosphorus was examined by the classical method of Egner-Riehm and by extraction with CaCl2. A vegetation experiment was conducted with a test plant Pelargonium zonale, characterized by its ability to absorb large amounts of phosphorus. A peat substrate enriched with all macro-and microelements was used, and phosphorus was added to the medium in the form of phosphorite flour. The amounts of phosphorus absorbed by one plant Pelargonium zonale treated with newly isolated strains Bacillus subtilis T 10 and Bacillus cereus T 18 absorbed 23%25 more phosphorus than the control variant. As a result of the experiments, it was found that the studied strains have a positive impact on the increase of phosphorus mobility in soils with low phosphate intensity treated with hardly degradable phosphors

Comparative study of in vitro, ex vitro and in vivo grown plants of Arnica montana – polyphenols and free radical scavenging activity

Arnica montana L. is an endangered species rich in sesquiterpene lactones, phenolic acids and flavonoids with high pharmaceutical value. The polyphenolic content and free radical scavenging activity of plants that had passed all stages of cultivation: micropropagation and rooting (in vitro), adaptation in greenhouse (ex vitro) and mountain conditions (in vivo) were evaluated. Four surface flavonoid aglycones [scutellarein 6-methyl ether (hispidulin), scutellarein 6,4’-dimethyl ether (pectolinarigenin), 6-OH luteolin 6-methyl ether and kempferol-6-methyl ether] were detected in the acetone exudates of the studied samples by means of thin layer chromatography.No differences in the accumulation of surface flavonoids were found among the tested leaf extracts of in vitro, ex vitro and in vivo samples. However, the extracts from the flowers were richer in surface flavonoids than extracts from the leaves. The methanol extracts of the samples from ex vitro and in vivo grown A. montana plants had significantly higher radical scavenging activity and polyphenolic content than the extracts of in vitro samples. The observed differences in the contents of these biologically active compounds were related to different growth conditions and stages of plant development. The biotechnological method of A. montana established holds promise for the future production of antioxidants

In vitro culture development and polyphenolics production of Artemisia alba Turra

Open Access Journal Second National Youth Conference “Biological sciences for a better future”, Plovdiv, October 30-31, 2015.Artemisia alba Turra is an aromatic plant, characterized by a high variability of the terpenoid profile of its essential oil. In previous research, in vitro shoots of the plant were developed, aiming at elucidation of the effects of plant growth regulators on essential oil production. Though less information is available in literature regarding the non-volatile components of the plant, a number of works report on the presence of compounds with coumarin, flavonoid and sesquiterpene structure which might attribute to the pharmacological activity of the plant. In the present work, different lines of differentiated and non-differentiated in vitro cultures of the plant have been developed in solid and liquid media. The potential of these lines to produce compounds with phenolic and flavonoid structure has been studied. In differentiated shoot cultures, low benzyl adenine (BA) concentration alone or in combination with different indole-3-butyric acid (IBA) concentrations increased the polyphenolic levels as compared with plant growth regulators free control, as well with media with high BA alone or combined with IBA. The content of these compounds was also low when IBA was applied alone. In non-differentiated cell aggregate cultures, 1-naphthaleneacetic acid (NAA) in combination with BA significantly increased polyphenolics as compared with IBA. Observations on the morphology of the aggregates formed in the two media suggested that the more compact structure and larger size of aggregates as a result of NAA supplementation might be decisive for the higher polyphenolics productivity, as compared with IBA

From Traditional Bulgarian Dairy Products to Functional Foods

Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research and creation of new minimally treated, but safe, functional and delicious food. The species from Lactobacillaceae are used in different fermentation technologies, improving the structure, taste, and aroma of the final products. These products possess a prolonged shelf life due to the biopreservative capabilities of the lactic acid bacteria (LAB) strains, their positive health impact, and many physiological functions in the body. This chapter examines the traditional and modern technologies for the production of typical Bulgarian dairy products. Based on the studies of artisanal products, different LAB species from non-starter microbiota are presented, which contribute to the organoleptic qualities of the products and their beneficial properties. The research focus is aimed at the evaluation of various functional characteristics of non-starter strains, such as metabolic activity and food biopreservation. The long-term goal is to study the tradition to create new functional formulas that are the desired and effective factors for health and longevity