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• Soil microbial biomass and community responses to long-term tillage and fertilizer regimes in corn under corn-winter wheat rotation

  33-41

  Costa Gumisiriya

  Evelin Kármen Juhász

  Rita Kremper

  Áron Béni

  Andrea Balla Kovács

  Views:

  75

  Agrotechnical interventions, namely, tillage and fertilization have a great influence on soil microbial activities and biomass, hence it is important to investigate their effect in long-term experiments. This study aimed at evaluating the impact of long-term tillage and NPK mineral fertilizer application on soil microbiological parameters in corn grown under corn-winter wheat rotation. The soil samples were collected in June of 2024 from the long-term experiment of the University of Debrecen at Látókép established in 1991. The treatments included control (no fertilizer), NPK fertilization (160 kg ha^-1 N, 60 kg ha^-1 P₂O₅, 90 kg ha^-1 K₂O) and tillages (Moldboard tillage-MT, Strip tillage-ST and Ripper tillage-RT). The soil microbial biomass and composition of its community (Actinomycetes, saprophytic fungi, Gram-positive bacteria, Arbuscular mycorrhizal fungi, Gram-negative bacteria) was measured by PLFA analysis of soil extract. Results indicate that NPK fertilization affected only the biomass of Arbuscular mycorrhizal fungi and Actinomycetes, whereas tillage greatly influenced the soil microbial biomass and community composition for all the microbial groups. Generally, the microbial biomass and community composition were highest under RT followed by ST and lowest under MT. In conclusion, conservation tillages are more favorable for soil microbial life than conventional tillage.

• The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)

  177-184

  Gréta Törős

  József Prokisch

  Ferenc Peles

  Róbert Nagy

  János Nagy

  Áron Béni

  Views:

  916

  Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber (TDF) via enzymatic gravimetric method. Results indicate that uncooked mushroom powder exhibited superior antioxidant capabilities compared to cooked samples. The sous-vide cooked (80 °C) mushrooms displayed the highest total phenolic and flavonoid content. Moreover, pre-cooked (70 °C) mushroom powder demonstrated the highest β-glucan content, significantly surpassing the uncooked control sample. Notably, pre-cooked groups (80, 90 °C) demonstrated significantly higher TDF levels compared to uncooked sample. This research offers valuable insights into the potential use of mushrooms as high-antioxidant, antimicrobial, and prebiotic food or feed supplements, with broad implications across various fields.