We are the middle seed suppliers, specializing in the production of hybrid seeds of solanaceae, we produce solanaceous fruit seed belongs to green clean, producers to cleanse the desert land, no pollution, our solanaceous fruit seeds belong to early maturity varieties, and showed good cold resistance, drought resistance, disease resistance, area yield is 3000 kg. Solanaceous Seeds,Hybrid Solanaceous Seeds,Purple Eggplant Seeds Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com
French scientists have recently deciphered the gene sequence of a lactic acid bacteria called "rice wine" that will inhibit bacteria that cause meat spoilage and keep the meat fresh. The French National Institute of Agronomic Research recently released news that currently in the meat processing industry in Europe, lactic acid bacteria are widely used as starter cultures for sausage fermentation. They will make sausages taste better while also inhibiting the bacteria they compete with. Growth, such as bacteria that causes food spoilage, and occasional coliform, Listeria, etc. The agency Zagorec and others introduced that the “rice†lactic acid bacteria they had deciphered were named because they were originally found in rice wine. Later they were found in meat, especially in raw fish. Most European food companies use this bacteria to treat meat products and prevent food spoilage. Zagorec and others believe that the deciphering of the complete sequence of this bacterium will make it possible to further develop and utilize the biological preservation potential of this bacterium. Scientists have found that this lactic acid bacteria has 1885 base pairs, and these base pairs encode approximately 1883 proteins, making it different from other known lactic acid bacteria. By comparison, the scientists also found that this bacterium can make the most use of the nutrients in the meat and provide its own energy for continuous development. Compared with other bacteria, it can also effectively withstand harsh environments such as cold, high salinity, and different oxidizing environments. In addition, it can also generate a molecule that can kill other bacteria. Scientists believe that due to these characteristics, the bacteria will be expected to be used as the best natural biological preservation agent for foods. They will publish their results in a special issue of the journal Nature in the journal Nature in December.