{"title":"Arbuscular Mycorrhizal Fungal Diversity in Taxus contorta Griff. Assessed Through Morphology and Amplicon Sequencing.","authors":"Neha Sharma, Ashwani Tapwal, Ajay Kumar","doi":"10.1002/jobm.70173","DOIUrl":"10.1002/jobm.70173","url":null,"abstract":"<p><p>Taxus contorta Griff., an important conifer of the Western Himalaya and a natural source of the anticancer drug Taxol, has experienced severe population decline due to overexploitation. Despite its ecological and medicinal significance, its mycorrhizal status has remained unclear, although it predominantly forms arbuscular mycorrhiza (AM), but reports of ectomycorrhizal associations also exist. In this study, mycorrhizal associations of T. contorta were examined through morpho-anatomical and molecular approaches, complemented by in-vitro mycorrhizal synthesis. Results revealed no evidence of ectomycorrhizal colonization; instead, Paris-type arbuscular mycorrhizal associations were observed, with colonization ranging from 45.54 ± 4.25% to 67.31 ± 5.71%. A total of 29 AMF species from 10 genera were identified in the rhizosphere soil, with Rhizoglomus intraradices and Glomus microcarpum as dominant taxa. The metabarcoding targeting the V4 region of the 18S rRNA gene identified 13 operational taxonomic units (OTUs) of AM fungi within T. contorta roots. Among these, three genera, Paraglomus, Glomus and Acaulospora, were identified, while more than half of the sequences could only be classified up to class level, indicating that arbuscular mycorrhizal diversity in the Himalaya remains largely unexplored. Mycorrhizal colonization peaked during active growth season, while AMF spore diversity was higher in dormant season. Both colonization and diversity were influenced by altitude, vegetation and soil properties. The dominance of specific AMF taxa suggests potential use as effective inoculants in the propagation of T. contorta in nursery, while insights into environmental influences may guide the selection of suitable sites for afforestation programs aimed at conserving this conifer.</p>","PeriodicalId":15101,"journal":{"name":"Journal of Basic Microbiology","volume":"66 5","pages":"e70173"},"PeriodicalIF":3.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147868314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pardis Vosoughi, Mohammad B Habibi Najafi, Kianoush Khosravi-Darani, Paria Rahnama-Vosough
{"title":"Identifying Potent Oxalate-Degrading LAB Strains for the Development of Low Oxalate Rhubarb-Based Juice Products.","authors":"Pardis Vosoughi, Mohammad B Habibi Najafi, Kianoush Khosravi-Darani, Paria Rahnama-Vosough","doi":"10.1002/jobm.70171","DOIUrl":"10.1002/jobm.70171","url":null,"abstract":"<p><p>Rhubarb, a popular culinary ingredient, is notably high in oxalates, which can contribute to the formation of kidney stones, particularly in individuals susceptible to hyperoxaluria. In light of emerging evidence showcasing the beneficial properties of lactic acid bacteria in dietary oxalate degradation, this study endeavors to identify specific LAB strains capable of efficaciously reducing oxalate levels in rhubarb-based juice. A total of 34 LAB strains, isolated from traditional dairy products, were screened for oxalate-degrading potential. The strains characterized included Lactiplantibacillus plantarum, Levilactobacillus brevis, Enterococcus faecalis, Enterococcus faecium, and Streptococcus thermophilus. Employing titration, an enzymatic oxalate assay, and HPLC, we evaluated the oxalate degradation capabilities of each isolate. Notably, Levilactobacillus brevis (M8) emerged as the most effective strain, exhibiting remarkable oxalate-degrading activity. Subsequently, the strain was utilized in the fermentation of rhubarb-based juice, leading to an optimized fermentation process that involved varying sugar substrates and incubation periods. Fermentation with Levilactobacillus brevis (M8) over a 96-h period resulted in a significant 17.5% reduction in oxalate content, decreasing the concentration from 10.44 mmol/L in the control to 8.50 mmol/L in the optimized fermented juice, while maintaining desirable sensory attributes. The findings underpin the promising application of Levilactobacillus brevis (M8) as an adjunct in the formulation of functional, low-oxalate beverages for at-risk populations.</p>","PeriodicalId":15101,"journal":{"name":"Journal of Basic Microbiology","volume":"66 5","pages":"e70171"},"PeriodicalIF":3.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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