The ability of Hawaiian volcanic soils to nodulate actinorhizal Myrica cerifera, Casuarina equisetifolia, and Alnus glutinosa was determined using a host-plant bioassay. Myrica-nodulating Frankia occurred in five volcanic deposits with depositional ages ranging from 20 to 162 years before present. The oldest deposit had a mean estimated nodulation capacity from 450 to 1200 times greater than those

Frankia strains grew more and had greater nodulation capacities after air-desiccation when exposed to sugar osmotica prior to dying. Exposure to 200 mm sucrose, maltose or melibiose resulted in an increase in the cellular concentration of the disaccharide trehalose. The cellular trehalose concentration of Frankia strain HFPArI3 from Alnus rubra was positively, linearly correlated with its growth a

Optimization of the in vitro sporulation of Frankia is a prerequisite for the development of spore preparations as a practical inoculum for actinorhizal plants. The in vitro sporulation of Frankia strain HFPCcI3 previously isolated from Casuarina cunninghamiana was increased from 0 to 12 million spores per millilitre of culture medium when nitrogen and phosphorus were excluded from a defined nutri

The in vitro growth and sporulation of Frankia isolate HFPCcI3, a nitrogen‐fixing symbiont of Casuarina, was inhibited by both the toxic and osmotic effects of sodium chloride. This was demonstrated by comparing HFPCcI3 halotolerance with its tolerance to metabolically neutral melibiose osmoticum at sodium chloride and melibiose concentrations from 0 to 500 mmol L‐1. The osmotolerance of this stra

The soil bacterium Frankia of the Actinomycetales, capable of forming N2-fixing symbiotic root nodules on a diverse array of actinorhizal plants, has several morphological forms when grown in pure culture. Fresh hydrated preparations of whole cells, hyphae, and spores were all infective on seedlings of Casuarina at different dilutions. Desiccated hyphae showed no infection capacity, while desiccat

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and h

Coalescence during emulsification has a significant effect on the outcome of the process, especially for the high volume fractions of disperse phase common in food and pharmaceutical processing. Controlling emulsification requires that the extent of coalescence during different conditions can be quantified. The step-down technique is the most commonly used method for measuring coalescence frequenc