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1

The possibility of modeling functional properties of legume food products through the tempeh type fermentation

100%
Kuligowski M., Nowak J.
Biotechnologia
|
2007
|
issue 4
113-124
EN
Tempeh is a fermented food, originally produced from soy beans, which is characterized by many interesting nutritional, health and functional proprieties. Using various raw material and fermentation condition together with the selection of suitable microorganisms, health beneficial functional proprieties of tempeh can be obtained. This gives a possibility to manufacture the products of specific (desirable for customers) features. The knowledge about modeling chemical composition, as well as biological activities and health effects of tempeh type products is still insufficient and requires more studies.
2

Flavonoids' structure, properties and particular function for legume plants

100%
Jasinski M., Mazurkiewicz E., Rodziewicz P., Figlerowicz M.
Biotechnologia
|
2009
|
issue 2
81-94
EN
Plants produce a vast array of secondary metabolites. There are three major groups of them: terpenes, nitrogen-containing secondary metabolites and phenolics. These molecules have a great impact on biology of plants and environment. Here, we briefly introduce flavonoids ? one of the largest class of plant phenolics. Their biosynthesis, properties and different functions are presented. Special attention is paid to legume plants and a role of flavonoids as signaling molecules in symbiosis. For human nutrition, flavonoids represent compounds with health-promoting activities and such properties for some of them are also indicated.
3

Competition between bacterial strains nodulating leguminous plants

63%
Golinska B., Madrzak C. J.
Biotechnologia
|
1999
|
issue 3
106-142
EN
Successful nodulation of legumes by rhizobia is a complex process that in open field depends on various environmental and biological factors. Generally legume productivity may be improved by inoculation with selected, highly effective in diazotrophy root nodule bacteria. However, field legume inoculation with Rhizobiaceae species is very often unsuccessful due to the presence of native strains in soil which are better adapted and usually dominate over introduced bacteria. The ability of one strain to outnumber others in nodule occupancy is commonly termed competitiveness. This feature of strain is genetically regulated by numerous bacterial genes, as well as it is highly dependent on host plant genotype and environmental cues. The competitiveness of endogenous strains is critical for the successful use of inocula to introduce the quality strains. In this paper we describe ways and means which should be considered in order to manipulate both established and introduced strains ecologically, edaphically and genetically to improve legume productivity and, as the consequence, soil fertility.
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