Legumes--beans, peas and other edible seeds that are enclosed in
pods--are known for their edible oils, protein and essential amino
acids, as well as for their ability to convert airborne nitrogen into
usable soil nutrients for other plants. Legumes constitute a
multibillion-dollar food industry and some of these plants also serve as
important forage crops.
Since legumes' nutritional significance makes them
scientifically important, they're the subject of a flourishing
internet site. The Legume Information
System--http://www.comparativelegumes. org--is a collaborative effort
between the USDA-ARS and the National Center for Genome Resources. The
site specializes in genetic data from legumes such as soybean, lotus and
a relative of alfalfa frequently used as a genetic model of other
legumes. The web site integrates genetic and molecular data from several
legume species, making cross-species comparisons possible. Its libraries
of gene transcripts are accessible through images of plant organs in
different developmental stages.
Contact: Randy Shoemaker, Corn Insects and Crop Genetics Research,
Iowa State University, Room G401, Ames, IA, 50011. Phone: 515-294-6233.
Fax: 515-294-2299. Email: rcsshoe@iastate.edu.
One way to inhibit or inactivate various pathogenic bacteria
involves using natural antibacterial preservatives. Although several
studies have been published on the antimicrobial activity of spices, few
have reported data related to the antimicrobial activity of chives.
So scientists examined the antibacterial activity of chives against
several strains of E. coli O157:H7 and Salmonella. A chive extract was
developed, and a diffusion assay determined its antibacterial activity.
The extract had strong antibacterial activity against all tested
strains. The minimum inhibitory concentration was 200 [micro]l to
300[micro]l. The minimum lethal inhibition was 0.06 to 0.08 (vol/vol).
At least 800 [micro]l was required for total growth inhibition of
bacteria over 24 hours. A heat treatment at 121 C for 30 minutes
completely inactivated the action of the chive extract.
Contact: Salam Ibrahim, 171 Carver Hall, Food Microbiology and
Safety Laboratory, Department of Human Environment and Family Sciences,
North Carolina A&T State University, Greensboro, NC 27411. Phone:
336-334-7328. Fax: 336-334-7239. Email: ibrah001@ncat.edu.
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