Response of some chickpea ( Cicer arietinum L.) genotypes to Orobanche foetida Poir. parasitism

In Tunisia, broomrape ( Orobanche foetida Poir.) causes major drawbacks especially in faba bean ( Vicia faba L.) Chickpea ( Cicer arietinum L.) suffers little damage compared to faba bean, but with the winter sowing chickpea cultivars, broomrape might become a serious problem for chickpea cultivation. The development of resistant cultivars remains the most efficient way to solve this problem. The behavior of six chickpea genotypes to O. foetida was studied under field natural infestation and artificial inoculation in pots and petri dishes in greenhouse conditions. During the cropping seasons 2010-2011 and 2012-2013 the level of infection was very low. The number of emerged parasites per host plant varied from 0.18 to 0.43 and the incidence from 6.5% to 23%. Among the six tested genotypes, G1, G2, and G4 showed partial resistance to O. foetida with low number and dry weight of emerged parasite and high grain yield compared to the other genotypes, although no significant differences were recorded. In pot experiments, the number and total dry weight of broomrape per plant were lower for G1 and G2 genotypes than the other genotypes. Parasitism does not affect significantly the shoot dry weight and number of pods of these genotypes. The total chlorophyll content was significantly reduced under infestation in all genotypes. In Petri dishes experiments, results showed that percent germination of O. foetida seeds varied from 49% to 65% and does not play a role in the resistance of chickpea genotypes. In contrast, broomrape attachment was lower and slower for the genotypes G1, G2, and G4 than the other genotypes. Resistance in chickpea genotypes was characterized by few parasite attachments on roots and a limited growth of established tubercles. No necrosis of attached tubercles was observed in the different experiments.

ADAPTATION OF INTRODUCED MUNGBEAN GENOTYPES IN UGANDA

Mungbean ( Vigna radiata (L.) Wilczek) is an important source of nutrients and income for smallholder farmers in East Africa. Mungbean production in countries like Uganda largely depends on landraces, in the absence of improved varieties. In order to enhance productivity, efforts have been underway to develop and evaluate mungbean varieties that meet farmers’ needs in various parts of the country. This study was conducted at six locations in Uganda, to determine the adaptability of introduced mungbean genotypes, and identify mungbean production mega-environments in Uganda. Eleven genotypes (Filsan, Sunshine, Blackgram, Mauritius1, VC6148 (50-12), VC6173 (B-10),Yellowmungo, KPS1, VC6137(B-14),VC6372(45-60),VC6153(B-20P) and one local check were evaluated in six locations during 2013 and 2014. The locations were; National Semi Arid Resources Research Institute (NaSARRI), Abi Zonal Agricultural Research and Development Institute (AbiZARDI),Kaberamaido variety trial center, Kumi variety trial center, Nabuin Zonal Agricultural Research and Development Institute (NabuinZARDI), and Ngetta Zonal Agricultural Research and Development Institute (NgettaZARDI). G × E interactions were significant for grain yield. Through GGEBiplot analysis, three introduced genotypes (Filsan, Blackgram and Sunshine) were found to be stable and high yielding, and therefore, were recommended for release. The six test multi-locations were grouped into two candidate mega-environments for mungbean production (one comprising of AbiZARDI and Kaberamaido and the other comprising of NaSARRI, NabuinZARDI, Kumi, and NgettaZARDI). National Semi Arid Resources Research Institute (NaSARRI) was the most suitable environment in terms of both discriminative ability and representativeness and therefore can be used for selection of widely adaptable genotypes.

STANDARDIZATION OF CASSAVA MAHEWU FERMENTATION AND ASSESSMENT OF THE EFFECTS OF IRON SOURCES USED FOR FORTIFICATION

Cassava root is the main staple for 70% of the population in Mozambique, particularly in inaccessible rural areas, but is known to be low in iron. Anaemia is a public health problem in mothers and preschool children in Mozambique and up to 40% of these cases are probably due to dietary iron deficiency. The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) recognize the fortification of foodstuff as an effective method to remedy dietary deficiencies of micronutrients, including iron. Cassava mahewu, a non-alcoholic fermented beverage is prepared at subsistence level from cassava roots using indigenous procedures. The aim of the study was to standardize mahewu fermentation and investigate if the type of cassava fermented, or the iron compound used for fortification affected the final product. Roots of sweet and bitter varieties of cassava from four districts (Rapale, Meconta, Alto Molocue and Zavala) in Mozambique, were peeled, dried and pounded to prepare flour. Cassava flour was cooked and fermented under controlled conditions (45°C for 24 h). The fermentation period and temperature were set, based on the findings of a pilot study which showed that an end-point pH of about 4.5 was regularly reached after 24 h at 45°C. Cassava mahewu was fortified with ferrous sulfate (FeSO4.7H2O) or ferrous fumarate (C4H2FeO4) at the beginning (time zero) and at the end of fermentation (24 h). The amount of iron added to the mahewu was based on the average of the approved range of iron used for the fortification of maize meal. The mean pH at the endpoint was 4.5, with 0.29% titratable acidity. The pH and acidity were different to those reported in previous studies on maize mahewu, whereas the solid extract of 9.65% was found to be similar. Lactic acid bacteria (LAB) and yeast growth were not significantly different in mahewu fortified with either of the iron compounds. There was no significant difference between cassava mahewu made from bitter or sweet varieties. A standard method for preparation and iron fortification of cassava mahewu was developed. It is recommended that fortification occurs at the end of fermentation when done at household level.

The prevalence of genotypes that determine resistance to macrolides, lincosamides, and streptogramins B compared with spiramycin susceptibility among erythromycin-resistant Staphylococcus epidermidis

Coagulase-negative staphylococci, particularly Staphylococcus epidermidis , can be regarded as potential reservoirs of resistance genes for pathogenic strains, e.g., Staphylococcus aureus . The aim of this study was to assess the prevalence of different resistance phenotypes to macrolide, lincosamide, and streptogramins B (MLSB) antibiotics among erythromycin-resistant S. epidermidis, together with the evaluation of genes promoting the following different types of MLSB resistance: ermA, ermB, ermC, msrA, mphC, and linA/A’. Susceptibility to spiramycin was also examined. Among 75 erythromycin-resistant S. epidermidis isolates, the most frequent phenotypes were macrolides and streptogramins B (MSB) and constitutive MLSB (cMLSB). Moreover, all strains with the cMLSB phenotype and the majority of inducible MLSB (iMLSB) isolates were resistant to spiramycin, whereas strains with the MSB phenotype were sensitive to this antibiotic. The D-shape zone of inhibition around the clindamycin disc near the spiramycin disc was found for some spiramycin-resistant strains with the iMLSB phenotype, suggesting an induction of resistance to clindamycin by this 16-membered macrolide. The most frequently isolated gene was ermC, irrespective of the MLSB resistance phenotype, whereas the most often noted gene combination was ermC, mphC, linA/A’. The results obtained showed that the genes responsible for different mechanisms of MLSB resistance in S. epidermidis generally coexist, often without the phenotypic expression of each of them.