Genome comparison and transcriptome analysis of the invasive brown root rot pathogen, Phellinus noxius, from different geographic regions reveals potential enzymes associated with degradation of different wood substrates.

Phellinus noxius is a root-decay pathogen with a pan-tropical/subtropical distribution that attacks a wide range of tree hosts. For this study, genomic sequencing was conducted on P. noxius isolate P919-02W.7 from Federated States of Micronesia (Pohnpei), and its gene expression profile was analyzed using different host wood (Acer, Pinus, Prunus, and Salix) substrates. The assembled genome was 33.92 Mbp with 2954 contigs and 9389 predicted genes. Only small differences were observed in size and gene content in comparison with two other P. noxius genome assemblies (isolates OVT-YTM/97 from Hong Kong, China and FFPRI411160 from Japan, respectively). Genome analysis of P. noxius isolate P919-02W.7 revealed 488 genes encoding proteins related to carbohydrate and lignin metabolism, many of these enzymes are associated with degradation of plant cell wall components. Most of the transcripts expressed by P. noxius isolate P919-02W.7 were similar regardless of wood substrates. This study highlights the vast suite of decomposing enzymes produced by P. noxius, which suggests potential for degrading diverse wood substrates, even from temperate host trees. This information contributes to our understanding of pathogen ecology, mechanisms of wood decomposition, and pathogenic/saprophytic lifestyle.

Effects of combined water potential and temperature stresses on Cryptosporidium parvum oocysts.

Hosts infected with the parasite Cryptosporidium parvum may excrete oocysts on soils in watersheds that supply public drinking water. Environmental stresses decrease the numbers of oocysts after deposition on soils. However, the rates and effects of combined stresses have not been well characterized, especially for the purposes of estimating decrease in numbers. We subjected oocysts to combined stresses of water potential (-4, -12, and -33 bars), above-freezing temperatures (4 and 30 degrees C), and a subfreezing temperature (-14 degrees C) for 1, 14, and 29 days and one to six freeze-thaw cycles (-14 to 10 degrees C) to estimate coefficients to characterize population degradation using multiplicative error and exponential decay models. The experiments were carried out in NaCl solutions with water potentials of -4, -12, and -33 bars, in combination with temperature stresses at levels that could be expected in natural soils. Increased water potential increased the rate of population degradation for all temperature conditions investigated. Enhanced degradation leads to estimated rates of population degradation that are greater than those that have been reported and used in previous studies conducted to assess risk of water supply contamination from sources of C. parvum.

Beef patty composition: effects of fat content and cooking method.

Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers.

Beef livers from freshly slaughtered cattle were inoculated with coagulase-positive Staphylococcus aureus and then placed in frozen storage. After 14 d of frozen storage, one-half of the livers were subjected to 21°C for 24 h followed by a 15-d period of storage at -1°C. The other livers were kept in frozen storage (-29°C) during this 15-d period after which all livers were subjected to either 10 or 21°C temperatures. S. aureus counts did not change during the 15-d storage period at -1°C, whereas aerobic plate counts (APC) increased by over 3 log10 cycles. The low storage temperature plus the growth of competitor bacteria most likely prevented S. aureus from proliferating. When all livers were subjected to 24 to 144 h of storage at either 10 or 21°C, those that had been subjected to 15 d of slow surface thawing displayed a lower S. aureus count and higher APC than livers subjected to rapid thawing followed by holding at the high temperatures. This may mean that if livers become contaminated with substantial numbers of S. aureus before freezing, then rapid thawing coupled with high storage temperatures (more typical of meat merchandising in less developed countries) could allow for rapid S. aureus growth before competitor organisms increase in numbers.