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Van Paepeghem C, Taghlaoui F, De Loy-Hendrickx A, Vermeulen A, Devlieghere F, Jacxsens L, Uyttendaele M. Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market. Int J Food Microbiol 2024; 410:110506. [PMID: 38043378 DOI: 10.1016/j.ijfoodmicro.2023.110506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 12/05/2023]
Abstract
In recent years, pre-packed ready-to-eat (RTE) food products on the Belgian market have shifted to a more plant-based composition due to a variety of reasons, including consumer concerns about health, animal welfare, and sustainability. However, similar to animal-based RTE foods, plant-based RTE foods can be susceptible to the presence and outgrowth of Listeria monocytogenes (L. monocytogenes). Three innovative, pre-packed, plant-based RTE food product categories on the Belgian market were identified based upon data gaps regarding the prevalence and growth potential of this pathogen. These were vegetarian and vegan deli sandwich slices (category 1), fresh-cut (mixes of) leafy vegetables (category 2), and multi-ingredient salad bowls (category 3). Reports on associated listeriosis outbreaks and recalls were collected and a comprehensive literature review on the prevalence of L. monocytogenes (i.e. detection in 25 g food) was performed. In addition, the prevalence of L. monocytogenes was also determined through an exploratory retail survey of ca. 50 different RTE products of each category. A batch was considered positive if L. monocytogenes was detected in a food item, either on the day of purchase, at the end of shelf life, or both. During the retail survey, L. monocytogenes was not detected in category 2 (0 out of 51 batches), while 1 out of 51 and 6 out of 48 batches were found positive for respectively category 1 and 3. The observed L. monocytogenes concentration did not exceed 10 CFU/g at any point in time in any batch. Furthermore, challenge tests were performed to determine the growth potential of L. monocytogenes in nine pre-packed, plant-based RTE food products (two to four different products of each category, and three different batches per product). After inoculation, products were stored for half of their shelf life at 7 °C and half of their shelf life at 9 °C (simulation of resp. retail and consumer storage). In six of the nine challenge tests executed, growth of L. monocytogenes was supported (i.e. growth potential ≥0.50 log10 CFU/g during shelf life). The highest growth potential was observed for fresh-cut iceberg lettuce (3.60 log10 CFU/g in 9 days), but a large variation regarding the growth potential of L. monocytogenes was noted both between and within the three studied pre-packed, plant-based RTE food product categories. This variation was mainly caused by differences in product composition, physicochemical product characteristics, present (competitive) microbiota such as lactic acid bacteria, applied preservation techniques, and shelf life.
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Affiliation(s)
- Charlie Van Paepeghem
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Fatima Taghlaoui
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Anja De Loy-Hendrickx
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - An Vermeulen
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Frank Devlieghere
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Liesbeth Jacxsens
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mieke Uyttendaele
- Research group of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
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Horton P. A sustainable food future. ROYAL SOCIETY OPEN SCIENCE 2023; 10:230702. [PMID: 37621658 PMCID: PMC10445026 DOI: 10.1098/rsos.230702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Accepted: 07/31/2023] [Indexed: 08/26/2023]
Abstract
The adverse environmental impacts of food production, the ill-health resulting from excess consumption and malnutrition, and the lack of resilience to the increasing number of threats to food availability show that the global system of food provision is not fit for purpose. Here, the causative flaws in the food system are identified and a framework presented for discovering the best ways to eliminate them. This framework is based upon an integrated view of the food system and the socio-economic systems in which it functions. The framework comprises an eight-point plan to describe the structure and functioning of the food system and to discover the optimum ways to bring about the changes needed to deliver a sustainable food future. The plan includes: priorities for research needed to provide options for change; an inclusive analytical methodology that uses the results of this research and incorporates acquisition, sharing and analysis of data; the need for actions at the local and national levels; and the requirements to overcome the barriers to change through education and international cooperation. The prospects for implementation of the plan and the required changes in the outcomes of the food system are discussed.
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Affiliation(s)
- Peter Horton
- School of Biosciences, University of Sheffield, Sheffield, UK
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3
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Tamagno S, Pittelkow CM, Fohner G, Nelsen TS, Hegarty JM, Carter CE, Vang T, Lundy ME. Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products. FRONTIERS IN PLANT SCIENCE 2022; 13:952303. [PMID: 36161023 PMCID: PMC9491324 DOI: 10.3389/fpls.2022.952303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/08/2022] [Indexed: 06/16/2023]
Abstract
Wheat (Triticum aestivum L.) is a major global commodity and the primary source for baked products in agri-food supply chains. Consumers are increasingly demanding more nutritious food products with less environmental degradation, particularly related to water and fertilizer nitrogen (N) inputs. While triticale (× Triticosecale) is often referenced as having superior abiotic stress tolerance compared to wheat, few studies have compared crop productivity and resource use efficiencies under a range of N-and water-limited conditions. Because previous work has shown that blending wheat with triticale in a 40:60 ratio can yield acceptable and more nutritious baked products, we tested the hypothesis that increasing the use of triticale grain in the baking supply chain would reduce the environmental footprint for water and N fertilizer use. Using a dataset comprised of 37 site-years encompassing normal and stress-induced environments in California, we assessed yield, yield stability, and the efficiency of water and fertilizer N use for 67 and 17 commercial varieties of wheat and triticale, respectively. By identifying environments that favor one crop type over the other, we then quantified the sustainability implications of producing a mixed triticale-wheat flour at the regional scale. Results indicate that triticale outyielded wheat by 11% (p < 0.05) and 19% (p < 0.05) under average and N-limited conditions, respectively. However, wheat was 3% (p < 0.05) more productive in water-limited environments. Overall, triticale had greater yield stability and produced more grain per unit of water and N fertilizer inputs, especially in high-yielding environments. We estimate these differences could translate to regional N fertilizer savings (up to 555 Mg N or 166 CO2-eq kg ha-1) in a 40:60 blending scenario when wheat is sourced from water-limited and low-yielding fields and triticale from N-limited and high-yielding areas. Results suggest that optimizing the agronomic and environmental benefits of triticale would increase the overall resource use efficiency and sustainability of the agri-food system, although such a transition would require fundamental changes to the current system spanning producers, processors, and consumers.
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Affiliation(s)
- Santiago Tamagno
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Cameron M. Pittelkow
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - George Fohner
- California Grain Foundation, Woodland, CA, United States
| | - Taylor S. Nelsen
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Joshua M. Hegarty
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | | | - Teng Vang
- California Wheat Commission, Woodland, CA, United States
| | - Mark E. Lundy
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
- Division of Agriculture and Natural Resources, University of California, Davis, Davis, CA, United States
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Abstract
The Earth is warming, ecosystems are being overexploited, oceans are being polluted, and thousands of species are going extinct—all fueled by the need for a permanent increase in production for more consumerism and development. “Business as usual” continues untouched, while increasing attention has been given to the “sustainable development” concept. Despite their importance as life supporting ecosystems, forests, oceans, and wetlands are being destroyed at an accelerating rate. The conservation and restoration of mangroves, for example, are also vital for the planet to face catastrophic global warming. Based on a non-systematic literature review, we address how true mangrove conservation is incompatible with so-called “sustainable development”. We turn to the urgent changes needed to avoid environmental and societal collapse, promoted by the Western economic development paradigm, and address why the sustainable development approach has failed to stop environmental degradation and protect resources for next generations. Proposed solutions involve the rejection of the capital-oriented, nature-predatory systems, degrowth, a deep transformation of our energy matrix, and a shift in our nutrition to lower levels of the food chain. These are based on a profound sense of responsibility over the planet, respecting all life forms, ecosystem dynamics, and life sustaining properties of the biosphere.
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Jayathilake N, Aheeyar M, Drechsel P. Food Waste to Livestock Feed: Prospects and Challenges for Swine Farming in Peri-urban Sri Lanka. CIRCULAR ECONOMY AND SUSTAINABILITY 2022; 2:1301-1315. [PMID: 35434720 PMCID: PMC9002037 DOI: 10.1007/s43615-022-00168-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 03/21/2022] [Indexed: 12/16/2022]
Abstract
Using farm animals for their natural capability of "recycling" food waste (FW) that is unfit for direct human consumption can support a circular economy as shown in the case of Sri Lanka's Western Province. The reuse of organic residues including FW as animal feed is a traditional agricultural practice in Sri Lanka but is less studied within an urban FW context. A survey of piggeries using FW in and around the rapidly urbanizing city of Colombo showed that FW is a major feed source in the farms accounting for on average 82% of total feed. About 40% of the farms collected the FW mainly from hotels, restaurants, and institutional canteens. Urban FW is supplied to farmers free of charge when collected directly from the sources, although 26% of the farmers collected FW via intermediaries against a fee. As FW is collected daily, the restaurants appreciate the reliable service, the farmers the low-cost feed, and the municipality the reduced FW volumes to be collected. However, this triple-win situation encounters challenges such as (tourist related) seasonal low supply, which was exacerbated under the Covid-19 lockdown of food services. Another area of concern refers to biosafety. Although the large majority of interviewed farmers boil FW which contains raw meat or fish, there is a paucity of related guidelines and control. Given the benefits of FW use, it is worthwhile to explore how far these informal partnerships could be scaled without increasing transport costs for farmers, while introducing biosafety monitoring. For now, the regulatory environment is highly siloed and does not support material transitions across sector boundaries towards a circular economy.
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Affiliation(s)
| | - Mohamed Aheeyar
- International Water Management Institute (IWMI), Battaramulla, 10120 Sri Lanka
| | - Pay Drechsel
- International Water Management Institute (IWMI), Battaramulla, 10120 Sri Lanka
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Alloul A, Spanoghe J, Machado D, Vlaeminck SE. Unlocking the genomic potential of aerobes and phototrophs for the production of nutritious and palatable microbial food without arable land or fossil fuels. Microb Biotechnol 2022; 15:6-12. [PMID: 33529492 PMCID: PMC8719805 DOI: 10.1111/1751-7915.13747] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 12/24/2020] [Indexed: 01/04/2023] Open
Abstract
The increasing world population and living standards urgently necessitate the transition towards a sustainable food system. One solution is microbial protein, i.e. using microbial biomass as alternative protein source for human nutrition, particularly based on renewable electron and carbon sources that do not require arable land. Upcoming green electrification and carbon capture initiatives enable this, yielding new routes to H2, CO2 and CO2-derived compounds like methane, methanol, formic- and acetic acid. Aerobic hydrogenotrophs, methylotrophs, acetotrophs and microalgae are the usual suspects for nutritious and palatable biomass production on these compounds. Interestingly, these compounds are largely un(der)explored for purple non-sulfur bacteria, even though these microbes may be suitable for growing aerobically and phototrophically on these substrates. Currently, selecting the best strains, metabolisms and cultivation conditions for nutritious and palatable microbial food mainly starts from empirical growth experiments, and mostly does not stretch beyond bulk protein. We propose a more target-driven and efficient approach starting from the genome-embedded potential to tuning towards, for instance, essential amino- and fatty acids, vitamins, taste,... Genome-scale metabolic models combined with flux balance analysis will facilitate this, narrowing down experimental variations and enabling to get the most out of the 'best' combinations of strain and electron and carbon sources.
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Affiliation(s)
- Abbas Alloul
- Research Group of Sustainable Energy, Air and Water TechnologyDepartment of Bioscience EngineeringUniversity of AntwerpGroenenborgerlaan 171Antwerpen2020Belgium
| | - Janne Spanoghe
- Research Group of Sustainable Energy, Air and Water TechnologyDepartment of Bioscience EngineeringUniversity of AntwerpGroenenborgerlaan 171Antwerpen2020Belgium
| | - Daniel Machado
- Department of Biotechnology and Food ScienceNorwegian University of Science and TechnologyTrondheim7491Norway
| | - Siegfried E. Vlaeminck
- Research Group of Sustainable Energy, Air and Water TechnologyDepartment of Bioscience EngineeringUniversity of AntwerpGroenenborgerlaan 171Antwerpen2020Belgium
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Horton P, Long SP, Smith P, Banwart SA, Beerling DJ. Technologies to deliver food and climate security through agriculture. NATURE PLANTS 2021; 7:250-255. [PMID: 33731918 DOI: 10.1038/s41477-021-00877-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 02/08/2021] [Indexed: 06/12/2023]
Abstract
Agriculture is a major contributor to environmental degradation and climate change. At the same time, a growing human population with changing dietary preferences is driving ever increasing demand for food. The need for urgent reform of agriculture is widely recognized and has resulted in a number of ambitious plans. However, there is credible evidence to suggest that these are unlikely to meet the twin objectives of keeping the increase in global temperature within the target of 2.0 °C above preindustrial levels set out in the Paris Agreement and delivering global food security. Here, we discuss a series of technological options to bring about change in agriculture for delivering food security and providing multiple routes to the removal of CO2 from the atmosphere. These technologies include the use of silicate amendment of soils to sequester atmospheric CO2, agronomy technologies to increase soil organic carbon, and high-yielding resource-efficient crops to deliver increased agricultural yield, thus freeing land that is less suited for intensive cropping for land use practices that will further increase carbon storage. Such alternatives include less intensive regenerative agriculture, afforestation and bioenergy crops coupled with carbon capture and storage technologies.
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Affiliation(s)
- Peter Horton
- Department of Molecular Biology and Biotechnology, University of Sheffield, Sheffield, UK
| | - Stephen P Long
- Carl R. Woese Institute of Genomic Biology, University of Illinois, Urbana, IL, USA
- Lancaster Environment Centre, Lancaster University, Bailrigg, UK
| | - Pete Smith
- Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen, UK
| | - Steven A Banwart
- Global Food and Environment Institute, School of Earth and Environment, University of Leeds, Leeds, UK
| | - David J Beerling
- Leverhulme Centre for Climate Change Mitigation, Department of Animal and Plant Sciences, University of Sheffield, Sheffield, UK.
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Mausch K, Hall A, Hambloch C. Colliding paradigms and trade-offs: Agri-food systems and value chain interventions. GLOBAL FOOD SECURITY 2020. [DOI: 10.1016/j.gfs.2020.100439] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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COVID-19 and the Climate Emergency: Do Common Origins and Solutions Reside in the Global Agrifood System? ACTA ACUST UNITED AC 2020; 3:20-22. [PMID: 34173526 PMCID: PMC7340043 DOI: 10.1016/j.oneear.2020.06.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The coronavirus disease 2019 (COVID-19) pandemic and the climate emergency are devastating symptoms of the unsustainability of human society and the decreasing resilience of an unhealthy planet. Here, we discuss whether both COVID-19 and the climate emergency have the same underlying causes, and therefore common solutions, and whether they are rooted in a failing global agrifood system.
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10
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Benthem de Grave R, Rust NA, Reynolds CJ, Watson AW, Smeddinck JD, Souza Monteiro DM. A catalogue of UK household datasets to monitor transitions to sustainable diets. GLOBAL FOOD SECURITY 2020. [DOI: 10.1016/j.gfs.2019.100344] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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11
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Choquechambi LA, Callisaya IR, Ramos A, Bosque H, Mújica A, Jacobsen SE, Sørensen M, Leidi EO. Assessing the Nutritional Value of Root and Tuber Crops from Bolivia and Peru. Foods 2019; 8:foods8110526. [PMID: 31652880 PMCID: PMC6915682 DOI: 10.3390/foods8110526] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/16/2019] [Accepted: 10/19/2019] [Indexed: 11/16/2022] Open
Abstract
All over the world, there are species which may be considered as neglected or underutilized despite their nutritious properties. At present, such crops contribute to food security in isolated areas by providing energy and nutrients in a diversified diet. Such genetic heritage—improved by ancient cultures—is under threat of losing biodiversity as well as the traditional knowledge associated with their cultivation and usage. Among these species, the Andean root and tuber crops (ARTCs) constitute a valuable resource which should be preserved and popularized because of their food and functional properties. We studied three ARTC species (mashua, arracacha, and yacon) to provide data on their composition, essential for increasing their use globally. We compared their nutritional values with the values of more widely used crops. Important differences in nutrient composition among ARTC landraces were found. Mineral nutrients showed significant differences among species. Considerable variations in the contents of prebiotics like fructooligosaccharides or functional elements (antioxidants and glucosinolates) were found among species and intraspecific samples. Certainly, these species are important assets to complement human nutrition and to secure supply of functional elements for healthy diets.
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Affiliation(s)
- Luz A Choquechambi
- Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano, Ciudad Universitaria, Puno 51, Perú.
| | - Iber Roy Callisaya
- Facultad de Agronomía, Universidad Mayor de San Andrés, La Paz, Bolivia.
| | - Alvaro Ramos
- Department of Plant Biotechnology, IRNAS-CSIC, E-41012 Seville, Spain.
| | - Hugo Bosque
- Facultad de Agronomía, Universidad Mayor de San Andrés, La Paz, Bolivia.
| | - Angel Mújica
- Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano, Ciudad Universitaria, Puno 51, Perú.
| | | | - Marten Sørensen
- Department of Plant & Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 3, 1870 Frederiksberg C, Denmark.
| | - Eduardo O Leidi
- Department of Plant Biotechnology, IRNAS-CSIC, E-41012 Seville, Spain.
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Horton P, Bruce R, Reynolds C, Milligan G. Food Chain Inefficiency (FCI): Accounting Conversion Efficiencies Across Entire Food Supply Chains to Re-define Food Loss and Waste. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00079] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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13
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Aschemann-Witzel J, Ares G, Thøgersen J, Monteleone E. A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system. Food Secur 2019. [DOI: 10.1007/s12571-019-00912-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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15
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Berdeni D, Cotton TEA, Daniell TJ, Bidartondo MI, Cameron DD, Evans KL. The Effects of Arbuscular Mycorrhizal Fungal Colonisation on Nutrient Status, Growth, Productivity, and Canker Resistance of Apple ( Malus pumila). Front Microbiol 2018; 9:1461. [PMID: 30018611 PMCID: PMC6037770 DOI: 10.3389/fmicb.2018.01461] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Accepted: 06/12/2018] [Indexed: 11/24/2022] Open
Abstract
We assess whether arbuscular mycorrhizal fungi (AMF) improve growth, nutritional status, phenology, flower and fruit production, and disease resistance in woody perennial crops using apple (Malus pumila) as a study system. In a fully factorial experiment, young trees were grown for 3 years with or without AMF (Funneliformis mosseae and Rhizophagus irregularis), and with industrial standard fertiliser applications or restricted fertiliser (10% of standard). We use two commercial scions (Dabinett and Michelin) and rootstocks (MM111 and MM106). Industrial standard fertiliser applications reduced AMF colonisation and root biomass, potentially increasing drought sensitivity. Mycorrhizal status was influenced by above ground genotypes (scion type) but not rootstocks, indicating strong interactions between above and below ground plant tissue. The AMF inoculation significantly increased resistance to Neonectria ditissima, a globally economically significant fungal pathogen of apple orchards, but did not consistently alter leaf nutrients, growth, phenology or fruit and flower production. This study significantly advances understanding of AMF benefits to woody perennial crops, especially increased disease resistance which we show is not due to improved tree nutrition or drought alleviation. Breeding programmes and standard management practises can limit the potential for these benefits.
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Affiliation(s)
- Despina Berdeni
- Department of Animal and Plant Sciences, University of Sheffield, Sheffield, United Kingdom
| | - T. E. A. Cotton
- Department of Animal and Plant Sciences, University of Sheffield, Sheffield, United Kingdom
| | - Tim J. Daniell
- Department of Animal and Plant Sciences, University of Sheffield, Sheffield, United Kingdom
- Ecological Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Martin I. Bidartondo
- Department of Life Sciences, Imperial College London, London, United Kingdom
- Comparative Plant and Fungal Biology, Royal Botanic Gardens, Kew, Richmond, United Kingdom
| | - Duncan D. Cameron
- Department of Animal and Plant Sciences, University of Sheffield, Sheffield, United Kingdom
| | - Karl L. Evans
- Department of Animal and Plant Sciences, University of Sheffield, Sheffield, United Kingdom
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