RESUMO
Southeastern Asia has been postulated as probably the original sites of genus Haemaphysalis, where numerous structurally advanced haemaphysalids now occur. Because of its phylogenetic and biological interest, we report the discovery of a structurally primitive new species Haemaphysalis (A.) kolonini belonging to subgenus Alloceraea from Baoshan and Weixi cities, Yunnan province, southwestern China. Both the morphological and phylogenic characteristics of the species support congruently to erect Hae. (A.) kolonini as a new species. The male and female adults of Haemaphysalis (A.) kolonini are respectively described and illustrated. Taxonomic discussion and keys to Alloceraea species in China are also provided to be able to distinguish species that are close morphologically.
Assuntos
Ixodidae/classificação , Animais , China , DNA Mitocondrial/química , DNA Ribossômico/química , Feminino , Ixodidae/anatomia & histologia , Ixodidae/genética , Masculino , Filogenia , RNA Ribossômico 16S/genética , Alinhamento de SequênciaAssuntos
Anaplasma phagocytophilum/fisiologia , Carrapatos/microbiologia , Anaplasma phagocytophilum/genética , Anaplasma phagocytophilum/isolamento & purificação , Animais , China/epidemiologia , Cães , Ehrlichiose/epidemiologia , Ehrlichiose/transmissão , Ehrlichiose/veterinária , Genes Bacterianos/genética , Doenças das Cabras/epidemiologia , Doenças das Cabras/parasitologia , Cabras , Filogenia , Prevalência , Federação Russa/epidemiologia , Homologia de Sequência , Ovinos , Doenças dos Ovinos/epidemiologia , Doenças dos Ovinos/parasitologiaRESUMO
Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As a result, the microflora, manufacturing processes and product healthy function of these foods were pushed forward either in the respect of profundity or extensiveness nowadays. The application and progress of the high throughput biotechnologies into traditional fermented food industries were different from each other, which was reviewed and detailed by the catalogues of fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented cereals (sourdough) and fermented beans (tempeh, natto). Given the further promotion by high throughput biotechnologies, the middle and/or down-stream process of traditional fermented foods would be optimized and the process of industrialization of local traditional fermented food having many functional factors but in small quantity would be accelerated. The article presents some promising patents on traditional fermented food industry.
