The composition of organic acids, carbohydrates, and amino acids released by the roots of wheat (Triticum aestivum L., cv. Obelisk) and tomato (Lycopersicon esculentum L., cv. Carmello) was examined. Tomato roots released threefold more organic acids, sevenfold more tyrosine, 3.8-fold more threonine, and 2.8-fold more arginine that wheat roots; in contrast, wheat roots released 4.1-fold more tryptophan than tomato roots. Differences in the ratio between organic acids and sugars and also in the intensity of L-tryptophan release could affect the interaction between tested plants and microorganisms in their rhizosphere.
Russian Journal of Plant Physiology – Springer Journals
Published: Aug 21, 2011
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera