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Porphyra Tenera
''Pyropia tenera'', also known as gim or nori, is a red algal species in the genus ''Pyropia''. The specific name, ''tenera'', means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean. Mariculture In both Wales and Japan, ''P. tenera'' (and ''P. yezoensis'') serve as a principal component of dried seaweed food, and has been actively cultivated since ancient times. In Japan, it is most often used in ''nori'', (and in China as ''zicai'', and Korea as '' gim''), and as such is a prime ingredient in sushi. In Wales (and to some degree, England), it is used in the traditional food, laverbread. Like many of the edible seaweed species, it is susceptible to infection by the parasitic oomycete ''Pythium porphyrae ''Pythium porphyrae'', is a parasitic species of oomycete in the family Pythiaceae. It is the cause of red rot disease or red wasting disease, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frans Reinhold Kjellman
Frans Reinhold Kjellman (4 November 1846 – 1907) was a Swedish phycologist and Arctic explorer renowned for his pioneering surveys of marine algae, especially in polar regions. He took part in several key expeditions—most notably the Vega expedition of 1878–80—and authored foundational monographs on the algal flora of the Arctic and Bering Sea. Early life and education Frans Reinhold Kjellman was born on 4 November 1846 on the island of Torsö, Sweden. He studied at Uppsala University, where in 1872 he completed a doctoral thesis in philosophy on Scandinavian members of the brown-algal families Ectocarpaceae and Tilopteridaceae, earning the degree of Doctor of Philosophy. Immediately thereafter he was appointed docent in botany at Uppsala. He also taught at the Fjellstedt School, founded by Peter Fjellstedt, in Uppsala 1872–1878. Academic career In 1883, Kjellman was promoted to extraordinary professor of botany at Uppsala University. Upon the retirement of p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweeds
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from " eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms, of which perhaps 7,000 are often eaten. Edible plants found in nature include flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. Some fungi, including certain types of mushrooms, are also edible. Many animals are also edible, including domesticated livestock as well as wild insects, amphibians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangiophyceae
Bangiophyceae is a class of red algae that includes the order Bangiales and possibly Goniotrichales. In some classifications it is merged with the Florideophyceae to form the Rhodophyceae. The Bangiophyceae, as defined traditionally, are paraphyletic. Their taxonomic identification has been difficult because of a lack of distinct morphological features, and the presumed morphological plasticity of the species. Molecular tools are required to elucidate the relationships within this assemblage. It is still used by some sources, and defined ''sensu stricto'' (including '' Bangia'' and '' Porphyra'' but not the species included in Florideophyceae Florideophyceae is a class of exclusively multicellular red algae. They were once thought to be the only algae to bear pit connections, but these have since been found in the filamentous stage of the Bangiaceae. They were also thought only to ex ...) is considered a valid clade. Notes References {{Taxonbar, from=Q1349723 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algae Of Korea
Algae ( , ; : alga ) is an informal term for any organisms of a large and diverse group of photosynthetic organisms that are not plants, and includes species from multiple distinct clades. Such organisms range from unicellular microalgae, such as cyanobacteria, ''Chlorella'', and diatoms, to multicellular macroalgae such as kelp or brown algae which may grow up to in length. Most algae are aquatic organisms and lack many of the distinct cell and tissue types, such as stomata, xylem, and phloem that are found in land plants. The largest and most complex marine algae are called seaweeds. In contrast, the most complex freshwater forms are the Charophyta, a division of green algae which includes, for example, ''Spirogyra'' and stoneworts. Algae that are carried passively by water are plankton, specifically phytoplankton. Algae constitute a polyphyletic group because they do not include a common ancestor, and although eukaryotic algae with chlorophyll-bearing plastids seem to ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pythium Porphyrae
''Pythium porphyrae'', is a parasitic species of oomycete in the family Pythiaceae. It is the cause of red rot disease or red wasting disease, also called ' () in Japanese. The specific epithet ''porphyrae'' () stems from the genus of one of its common hosts, '' Porphyra'', and the purple-red color of the lesions on the thallus of the host. However, many of its hosts have been moved from the genus ''Porphyra'' to '' Pyropia''. Economic impact ''Pythium porphyrae'' can destroy an entire crop of nori within three weeks.ARASAKI, S. (1962). Studies on the artificial culture of Porphyra tenera Kjellm. 111. On the red wasting disease of Porphyra, especially on the physiology of the causal fungus Pythium sp.nov. n Japanese, English summary.Journal of the Agricultural Laboratory, Abiko, Japan. Central Research Institute of Electric Power Industry 3, 87-93 It prefers low salinity and warm water (24-28 °C).SUTO, S., SAITO, Y., AKIYAMA, K. & UMEBAYASHI, 0. (1972). Text Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oomycete
The Oomycetes (), or Oomycota, form a distinct phylogenetic lineage of fungus-like eukaryotic microorganisms within the Stramenopiles. They are filamentous and heterotrophic, and can reproduce both sexually and asexually. Sexual reproduction of an oospore is the result of contact between hyphae of male antheridia and female oogonia; these spores can overwinter and are known as resting spores. Asexual reproduction involves the formation of chlamydospores and sporangia, producing motile zoospores. Oomycetes occupy both saprophytic and pathogenic lifestyles, and include some of the most notorious pathogens of plants, causing devastating diseases such as late blight of potato and sudden oak death. One oomycete, the mycoparasite '' Pythium oligandrum'', is used for biocontrol, attacking plant pathogenic fungi. The oomycetes are also often referred to as water molds (or water moulds), although the water-preferring nature which led to that name is not true of most species, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parasitism
Parasitism is a close relationship between species, where one organism, the parasite, lives (at least some of the time) on or inside another organism, the host, causing it some harm, and is adapted structurally to this way of life. The entomologist E. O. Wilson characterised parasites' way of feeding as "predators that eat prey in units of less than one". Parasites include single-celled protozoans such as the agents of malaria, sleeping sickness, and amoebic dysentery; animals such as hookworms, lice, mosquitoes, and vampire bats; fungi such as honey fungus and the agents of ringworm; and plants such as mistletoe, dodder, and the broomrapes. There are six major parasitic strategies of exploitation of animal hosts, namely parasitic castration, directly transmitted parasitism (by contact), trophicallytransmitted parasitism (by being eaten), vector-transmitted parasitism, parasitoidism, and micropredation. One major axis of classification concerns invasiveness: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laverbread
Laverbread (; or '; ) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as . It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is '' Porphyra umbilicalis'', a red algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters. Laver seaweed has been cultivated as a food in Wales since at least the 17th century. It is prepared by repeated washings and then boiling until it becomes the soft purée-like product known as laverbread. The gelatinous paste that results can then be sold as it is or rolled in oatmeal. It is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a Countries of the United Kingdom, country that is part of the United Kingdom. It is located on the island of Great Britain, of which it covers about 62%, and List of islands of England, more than 100 smaller adjacent islands. It shares Anglo-Scottish border, a land border with Scotland to the north and England–Wales border, another land border with Wales to the west, and is otherwise surrounded by the North Sea to the east, the English Channel to the south, the Celtic Sea to the south-west, and the Irish Sea to the west. Continental Europe lies to the south-east, and Ireland to the west. At the 2021 United Kingdom census, 2021 census, the population was 56,490,048. London is both List of urban areas in the United Kingdom, the largest city and the Capital city, capital. The area now called England was first inhabited by modern humans during the Upper Paleolithic. It takes its name from the Angles (tribe), Angles, a Germanic peoples, Germanic tribe who settled du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus '' Lyngbya'' a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gim (food)
''Gim'' (), also romanized as ''kim'', is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera ''Pyropia'' and ''Porphyra'', including ''Pyropia tenera, P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with ''miyeok'' and Saccharina japonica, sweet kelp, gim is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of ''gim'' are often rolled to wrap and be eaten with rice. ''Gimbap'' is a dish in which ''gim'' is not only rolled with rice, but also meat, fish, or vegetables. ''Gim'' also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as ''bugak''. Gim is largely similar to the Japanese ''nori'', which also covers the genus ''Pyropia''. Gim, however, is different from nori in that it is seasoned with sesame oil and sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
