PHENOTYPIC CHARACTERIZATION OF PSEUDOMONAS SYRINGAE pv. TABACI, THE CAUSAL AGENT OF TOBACCO WILDFIRE
PHENOTYPIC CHARACTERIZATION OF PSEUDOMONAS SYRINGAE pv. TABACI, THE CAUSAL AGENT OF TOBACCO WILDFIRE
复制标题
丁香假单胞菌 pv. 的表型特征。
DOI：
10.4454/jpp.v99i2.3885
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发表时间：
2017
影响因子：
2.2
通讯作者：
H. C. Wang
中科院分区：
文献类型：
--
作者：
Y. S. Guo;X. Su;L. Cai;H. C. Wang
由丁香假单胞菌引起的烟草野火是世界范围内一种主要的破坏性叶部细菌性疾病。利用BIOLOG表型微阵列（PM）研究病原体的表型特征，为生物学和病理学提供一些基本信息。使用 PM 板 1 至 10，测试了 950 种不同的生长条件。结果显示，该病原体能够代谢 37.89% 的测试碳源、13.42% 的氮源和 10.17% 的磷源，而它不代谢任何测试的硫源，并且不存在生物合成途径。丁香假单胞菌碳源的最有信息利用模式是碳水化合物和氨基酸，而氮源仅是氨基酸。它在 3% 氯化钠、N-N 二甲基甘氨酸与 6% 氯化钠组合、葫芦巴碱与 6% 氯化钠组合、4% 氯化钾、3% 和 5% 硫酸钠、15% 乙二醇、1% 乳酸钠、100 mM 硝酸钠、高达 200 mM 磷酸钠（pH 7）和高达 50 mM 硫酸铵 (pH 8)。它在pH值5.5和6之间表现出活跃的代谢。丁香假单胞菌表现出较差的脱羧酶活性，而在各种氨基酸存在下没有脱氨酶活性。
Tobacco wildfire caused by Pseudomonas syringae is a major destructive foliar bacterial disease worldwide. Phenotypic characterization of the pathogen was investigated to provide some basic information for biology and pathology by using BIOLOG Phenotype MicroArray (PM). Using PM plates 1 to 10, 950 different growth conditions were tested. Results showed that the pathogen was able to metabolize 37.89% of tested carbon sources, 13.42% of nitrogen sources, and 10.17% of phosphorus sources, whereas it metabolized none of the tested sulfur sources and presented no biosynthetic pathways. Most informative utilization patterns for carbon sources of P. syringae were carbohydrates and amino acids, and for nitrogen were only amino acids. It showed active metabolism at 3% sodium chloride, at the combination of N-N dimethyl glycine with 6% sodium chloride, at the combination of trigonelline with 6% sodium chloride, at 4% potassium chloride, at 3% and 5% sodium sulfate, at 15% ethylene glycol, at 1% sodium lactate, at 100 mM sodium nitrate, with up to 200 mM sodium phosphate (pH 7), and with up to 50 mM ammonium sulfate (pH 8). It exhibited active metabolism in the range of pH values between 5.5 and 6. P. syringae showed poor decarboxylase activities, whereas no deaminase activity in the presence of various amino acids.
影响因子：
7
作者：
Bochner, BR;Gadzinski, P;Panomitros, E
通讯作者：
Panomitros, E