当前位置: X-MOL 学术Front. Plant Sci. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Biological Control of Tomato Bacterial Wilt, Kimchi Cabbage Soft Rot, and Red Pepper Bacterial Leaf Spot Using Paenibacillus elgii JCK-5075.
Frontiers in Plant Science ( IF 5.6 ) Pub Date : 2020-05-15 , DOI: 10.3389/fpls.2020.00775
Khanh Duy Le 1 , Jueun Kim 2 , Nan Hee Yu 1 , Bora Kim 1 , Chul Won Lee 2 , Jin-Cheol Kim 1
Affiliation  

The over and repeated use of chemical bactericides to control plant bacterial diseases has resulted in unwanted effects, such as environmental pollution, residual toxicity, and resistance buildup in bacterial pathogens. Many previous studies have aimed to develop biological control agents to replace chemical bactericides. In this study, the antibacterial efficacy of the fermentation broth of Paenibacillus elgii JCK-5075 and its antibacterial compounds were evaluated against plant pathogenic bacteria, using both in vitro and in vivo bioassays. Pelgipeptins (PGPs) A, B, C, and D that were isolated from P. elgii JCK-5075 displayed broad-spectrum antibacterial activity against various plant pathogenic bacteria. The fermentation broth of P. elgii JCK-5075, at 5-fold dilution, effectively suppressed the development of tomato bacterial wilt, Kimchi cabbage soft rot, and red pepper bacterial leaf spot in pot experiments with control values of 81, 84, and 67%, respectively. PGP-A and C, at 200 μg/ml, were also found to markedly reduce the development of Kimchi cabbage bacterial soft rot by 75% and tomato bacterial wilt by 83%, respectively, and their disease control efficacy was comparable to that of oxolinic acid with control values of 81 and 85%, respectively. Additionally, the antibacterial activity of PGP-C was found to be directly correlated with membrane damage mechanisms. These results indicates that P. elgii JCK-5075 producing PGPs could be used as a biocontrol agent for the control of plant bacterial diseases. This is the first report on the in vitro and in vivo antibacterial activity of PGPs against bacterial plant pathogens.



中文翻译:

使用Eleni Paenibacillus Elgii JCK-5075对番茄细菌枯萎,泡菜白菜软腐病和红辣椒细菌性叶斑进行生物防治。

过度重复使用化学杀菌剂来控制植物细菌疾病已导致不良影响,例如环境污染,残留毒性和细菌病原体的抗性增强。先前的许多研究旨在开发生物防治剂来替代化学杀菌剂。在这项研究中,发酵液的抗菌功效埃尔氏Paenibacillus 同时使用两种方法评估了JCK-5075及其抗菌化合物对植物病原菌的抵抗力 体外体内生物测定。从中分离出的Pelgipeptins(PGP)A,B,C和D埃尔吉JCK-5075对多种植物病原菌具有广谱抗菌活性。的发酵液埃尔吉在盆栽实验中,JCK-5075稀释5倍,可有效抑制番茄枯萎,泡菜白菜软腐病和红辣椒细菌性叶斑的发生,控制值分别为81%,84%和67%。还发现200μg/ ml的PGP-A和C分别显着降低了泡菜白菜细菌软腐烂的75%和降低了番茄细菌枯萎的83%的病害防治效果,与恶草酸相当。酸的控制值分别为81和85%。另外,发现PGP-C的抗菌活性与膜损伤机制直接相关。这些结果表明埃尔吉产生JCK-5075的PGP可用作控制植物细菌疾病的生物防治剂。这是关于体外体内 PGP对细菌植物病原体的抗菌活性。

更新日期:2020-07-01
down
wechat
bug