Dynamics of volatilomes emitted during cross-talking of plant-growth-promoting bacteria and the phytopathogen, Fusarium solani.

The dynamics of volatilomes emitted during the interaction between plant-growth-promoting bacteria (PGPB) and the phytopathogen Fusarium solani were evaluated for 5 days. The first screening was done to evaluate the antagonist activity of volatile compounds emitted by PGPB against F. solani. Volatilomes from 11 PGPB were determined individually and together with F. solani by using solid-phase microextraction coupled to gas-chromatography-mass spectrometry. Isolates of PGPB belonged to the Bacillus genus and inhibited from 18 to 24% the fungal mycelium growth. The isolates also induced morphological alterations of fungal hyphae, like small globular vesicles and the formation of chlamydospores, suggesting a stress mechanism response by the fungus. Volatilome profile showed 49 different compounds that appeared in the bacterial-fungal interaction, such as ketones, sesquiterpenes, monoterpenoids, alkanes, alkenes, carboxylic acids, and fatty acids. Some ketones and alcohols were detected in high abundance only in the interaction PGPB-fungus at 3 and 5 days. Bacillus circulans A19, Bacillus amyloliquefaciens A21, and Bacillus wiedmannii S18 shared a group of emitted alcohols and ketones when they were exposed to F. solani. F. solani produced its own volatilome profile, with the presence of sesquiterpenes, such as α-cubebene and caryophyllene, which increased significantly in co-incubation with the tested bacteria, suggesting chemical communication between them.

Volatile emission compounds from plant growth-promoting bacteria are responsible for the antifungal activity against F. solani.

The aims of this work were to screen isolated bacteria with a dual capacity: to inhibit Fusarium solani and to promote plant growth. Also, volatile compounds that would be responsible for that effect were identified. Seventy bacterial strains from the air, agricultural soils, hydrocarbons-contaminated soils, and extremophile soils were tested. The former were identified by Matrix-Assisted Laser Desorption/Ionization-time of flight mass spectrometry and 16S rDNA sequencing. The plant growth-promoting bacteria (PGPB) and their capability for phosphate solubilization, siderophores production, and indole production were determined. Twenty isolates from Bacillus and Pseudomonas genera inhibited the mycelial growth up to 40% in direct assays. Eleven isolates significantly inhibited mycelial growth in 18-24% via volatile emissions. Volatile compounds related to antifungal activity or stress response include ketones, sesquiterpenes, monoterpenoids, alkanes, and fatty acids. Our results support the potential of these PGPB to act as biocontrol agents against fungal pathogens via volatile emissions.

Utilization of vinasses as soil amendment: consequences and perspectives.

Vinasses are a residual liquid generated after the production of beverages, such as mezcal and tequila, from agave (Agave L.), sugarcane (Saccharum officinarum L.) or sugar beet (Beta vulgaris L.). These effluents have specific characteristics such as an acidic pH (from 3.9 to 5.1), a high chemical oxygen demand (50,000-95,000 mg L(-1)) and biological oxygen demand content (18,900-78,300 mg L(-1)), a high total solids content (79,000 and 37,500 mg L(-1)), high total volatile solids 79,000 and 82,222 mg L(-1), and K(+) (10-345 g L(-1)) content. Vinasses are most commonly discarded onto soil. Irrigation of soil with vinasses, however, may induce physical, chemical and biochemical changes and affect crop yields. Emission of greenhouse gases (GHG), such as carbon dioxide, nitrous oxide and methane, might increase from soils irrigated with vinasses. An estimation of GHG emission from soil irrigated with vinasses is given and discussed in this review.

Effect of fermentation time and drying temperature on volatile compounds in cocoa.

The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80°C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80°C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70°C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6days of fermentation, followed by drying at 70°C.

[Surgery of type A acute aortic dissection. Past, present and future]. / Cirugía de la disección aórtica aguda tipo A. Pasado, presente y futuro.

Type A Aortic Dissection is a medical-surgical emergency which requires prompt diagnosis and adequate treatment. Since its inception--more than 40 years ago--the surgical treatment has evolved up until now, when it offers an immediate solution to the high mortality rate due to complications, with acceptable morbidity and mortality rates. This improvement is due also to better diagnostic techniques, postoperative management and profound hypothermia with circulatory arrest. The basic techniques to achieve this consist of resection of the entry tear and closure of the false lumen and repair of the aortic regurgitation when present. Failure of them--proximally or distally--leads to persistence of the false lumen and the possibility of complications or late reoperations. The long-term follow-up, monitorized by non-invasive methods, is mandatory to decide the proper management.