Coordination between Bradyrhizobium and Pseudomonas alleviates salt stress in soybean through altering root system architecture

It is a well accepted strategy to improve plant salt tolerance through inoculation with beneficial microorganisms. However, its underlying mechanisms still remain unclear. In the present study, hydroponic experiments were conducted to evaluate the effects of Bradyrhizobium japonicum USDA 110 with salt-tolerant Pseudomonas putida TSAU1 on growth, protein content, nitrogen, and phosphorus uptake as well as root system architecture of soybean (Glycine max L.) under salt stress. The results indicated that the combined inoculation with USDA 110 and TSAU1 significantly improved plant growth, nitrogen and phosphorus contents, and contents of soluble leaf proteins under salt stress compared to the inoculation with the symbiont alone or compared to un-inoculated ones. The root architectural traits, like root length, surface area, project area, and root volume; as well as nodulation traits were also significantly increased by co-inoculation with USDA 110 and TSAU1. The plant-growth promoting rhizobacteria (PGPR) P. putida strain TSAU1 could improve the symbiotic interaction between the salt-stressed soybean and B. japonicum USDA 110. In conclusion, inoculation with B. japonicum and salt-tolerant P. putida synergistically improved soybean salt tolerance through altering root system architecture facilitating nitrogen and phosphorus acquisition, and nodule formation.Peer reviewe

Of all foods bread is the most noble: Carl von Linné (Carl Linneaus) on bread1

Carl von Linné was interested in dietetics, which in his time covered all aspects of a healthy life. As a utilitarian he understood the importance of private economy and paid attention to bread in many of his publications. Two texts, Ceres noverca arctoum and De pane diaetetico, were wholly devoted to bread and bread-making. Linné classified different types of bread, and described their nutritional value and health-related aspects, as well as milling, baking and storing, in detail. While discussing the food habits of social classes Linné accepted as a fact that the peasants and the poor should eat less tasty bread than the rich. The less palatable bread had, however, many nutritional and health advantages. Linné paid much attention to substitutes for grain to be used in times of famine, an important topic in eighteenth century Sweden. He regarded flour made of pine bark or water arum roots as excellent famine food, was enthusiastic about the new plant, maize, but considered potato only as a poor substitute for grain. Linné and his followers praised bread not only as the core component of diet, but also for its versatile role both in health and in disease

Working people with type 1 diabetes in the Finnish population

Peer reviewe

Plasma purine accumulation in the exercising horse with special reference to exercise induced muscle protein leakage

vokDiss.: University of Helsinki, 199

Resynthesis of glycogen in skeletal muscle from Standardbred trotters after repeated bouts of exercise

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Anabolic steroids and exercise performance in Finnhorse trotters

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Accumulation of uric acid in plasma after repeated bouts of exercise in the horse

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