Why does soy grow so fast?

Listeria monocytogenes, or L. monocytoid, is the bacterium that causes a variety of illnesses, including food poisoning, that can be fatal in young children and adults.

The new strain of the disease is especially deadly in the soybean, which has been under increasing scrutiny due to the high levels of L. bovis.

The FDA announced earlier this month that it will limit production of soybeans from this strain, and will phase out the use of the genetically modified (GM) corn and soybean crops.

Now, researchers at Oregon State University (OSU) are developing a novel protein from the bacterias that could be used to make a safer and more effective substitute for soybeans, one that could help prevent the spread of the bacteria and other L. monoecs that are increasingly affecting U.S. crops.

The Oregon State scientists say they have already begun testing the new protein and have reported the results to the FDA.

They have been able to make the protein from a strain of Listerioidea bacteria that lives in soybeans that are grown in Oregon.

This is the first time that a new strain has been identified that can produce this protein in soybean production, and OSU researchers say they are hoping to develop it into a new, more easily available product.

The researchers have already developed a new protein that is a more effective replacement for L.monocytogenic strains that contain a more potent L.bovis protein.

The proteins have already been tested in a number of animal studies, including one that tested whether they could prevent the growth of an L.methicillin-resistant Staphylococcus aureus (MRSA) strain.

Researchers hope the new proteins can be used in other crops as well, such as rice, to combat the spread and spread of other Listeriosis strains.

“This protein has the potential to be used on other crops to combat resistance to other bacteria, and it has been shown to be safe in humans,” said OSU’s senior author on the study, Scott D. Hwang, Ph.

D. The research was supported by a grant from the National Institute of Allergy and Infectious Diseases, the Department of Defense Biomedical Research and Development Center, the USDA, and the USDA-funded Agricultural Research Service.

“We believe this protein can help protect against the spread, especially the emergence of resistance, of this strain of disease.”

The researchers also said they are continuing to explore ways to make this protein more bioavailable.

They plan to launch a new study to evaluate the safety and efficacy of the new Listeriol protein in humans, and to assess the potential of using it to prevent L. meroides from spreading.

The study was published online April 25 in Science Advances.