Wheat rash, also known as maiman dermatitis or wheat mustard, is a common skin condition that affects people working in rural areas, especially during the wheat harvest season. It occurs when the skin comes into direct contact with wheat leaves, dust, or other plant materials. The rash typically appears on exposed areas such as the hands, arms, neck, chest, face, and ankles. High temperatures, excessive sweating, and prolonged exposure to wheat particles during labor make it more likely for this condition to develop.
The initial symptoms include mild itching, which can become unbearable when washed with cold water. A burning or stinging sensation often accompanies the itch. Within 24 hours, small red bumps or purple spots may appear, and in severe cases, blisters or large rashes can form. Scratching the affected area can lead to bleeding, infection, and even systemic symptoms like fever, dizziness, and nausea. Many patients experience recurring rashes, which can be frustrating and interfere with daily life and work.
To prevent wheat rash, it's important to take proper protective measures. Avoid working in bare skin; instead, wear long-sleeved shirts, long pants, and secure cuffs and hems. Use wet towels around your neck and wear a straw hat to reduce direct contact with wheat particles. When working in the field, position yourself upwind to avoid being covered in dust. After finishing work, wash your body thoroughly, change clothes, and clean your hands and face with clean water. Taking a shower whenever possible helps remove any remaining debris and prevents irritation.
If you do develop a wheat rash, avoid scratching it to prevent infection. Gently wash the affected area with warm water and apply gardenia powder or use gardenia water and lotion. Most cases improve within 2–3 days. Alternatively, under a doctor’s guidance, you can rinse the area with a diluted potassium permanganate solution. A traditional remedy includes boiling 30 grams of licorice, 10 grams of pepper, and 10 grams of salt in three bowls of water, then letting it cool before using it to wash the affected area. This can help relieve itching and speed up recovery. If the rash is severe or leads to infections, fever, or discomfort, seek medical attention promptly.
Lactobacillus Buchneri
Lactobacillus buchneri is a lactic acid bacterium that naturally inhabits very different ecological niches and plays an ambivalent role in many food and feed fermentation processes, where it can act as useful starter or as spoilage organism. Due to its vicinity to important biotechnological processes like silage making, ethanol production, baking, fermenting vegetables or brewing, L. buchneri was subject of extensive research and is now a quite well studied microorganism. Recently, next generation ‘OMICS’-methods were applied to investigate L. buchneri in more detail on a systems biology level. These studies give insights into genetic equipment of L. buchneri, its metabolism. interaction with microbial consortia, and gene regulation under different growth conditions.
The present review article is a compilation of the available results and is an attempt that aims to understand how L. buchneri, equipped with a relatively small set of genes, can adapt to so many highly distinct ecological niches, resist the associated, sometimes tough environmental conditions and prevail against other members of the microbial consortia present in the same niche.
Lactobacillus Buchneri
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