Connected plants are better protected against pathogens, bacteria in olives and peanuts, and hormones made by marine phytoplankton.

Plant microbes

Ecological and evolutionary effects of fragmentation on infectious disease dynamics – Jussi Jousimo – Science

“To test the combined effects of ecological and evolutionary forces on host-pathogen systems, we analyzed the spatiotemporal dynamics of a plant (Plantago lanceolata)–fungal pathogen (Podosphaera plantaginis)relationship for 12 years in over 4000 host populations. “

Food microbiology

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits – C.L. Randazzo – Food Research International

“Multiplex PCR assay of lactic acid bacteria (LAB) showed that L. casei was detected in all samples, L. pentosus was the dominant species in spontaneous samples and in probiotic inoculated samples”

Peanut fractions boost the growth of Lactobacillus casei that alters the interactions between Campylobacter jejuni and host epithelial cells – Serajus Salaheen – Food Research International

“Our data suggest that peanut fraction induced the growth of L. casei which in turn led to a reduction in the growth of C. jejuni as well as its colonization. “

Water microbes

Phytoplankton blooms: An overlooked marine source of natural endocrine disrupting chemicals – Yinhan Gong – Ecotoxicology and Environmental Safety

“Selected phytoplankton isolates are potent secretors of estrogenic and androgenic substances.”

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