The effect of temperature on bacterial infection of bean

温度对豆类细菌侵染的影响

• 批准号: 1945651
• 金额: --
• 依托单位: University of Oxford
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-1945651
• 关键词: effect; temperature; bacterial; infection; bean

Bacterial diseases are an increasing threat to both commercial and subsistence crop production. Despite this, little is known about the impact of environmental conditions on disease development and severity. In particular, temperature responses are rarely studied. The three most common bacterial pathogens of bean -halo blight, common blight and brown spot- are known to have different temperature optima, and this in turn affects the yield loss they cause. In this project, we aim to characterise the effects of temperature on the three pathogens, and how this affects their interaction in plants. We also propose to investigate candidate factors that are likely to be involved in the temperature and interaction responses of those pathogens. Altogether, this research project should allow us to better understand plant-pathogen systems, which will eventually allow us to design sustainable strategies for disease control in fields.BBSRC keywords- Sustainably enhancing agricultural production- Global Food Security

细菌性病害对商业和自给作物生产的威胁日益增加。尽管如此，人们对环境条件对疾病发展和严重程度的影响知之甚少。特别是，很少研究温度响应。大豆的三种最常见的细菌病原体-晕斑病，普通枯萎病和褐斑病-已知具有不同的最适温度，这反过来影响它们造成的产量损失。在这个项目中，我们的目标是研究温度对这三种病原体的影响，以及这如何影响它们在植物中的相互作用。我们还建议调查可能参与这些病原体的温度和相互作用反应的候选因素。总而言之，这项研究项目将使我们能够更好地了解植物病原体系统，最终使我们能够设计可持续的田间疾病控制策略。BBSRC关键词-可持续地提高农业生产-全球粮食安全