Plant volatiles can minimize the growth suppression of epiphytic bacteria by the phytopathogenic fungus Botrytis cinerea in co-culture experiments

Abanda-Nkpwatt, Daniel; Krimm, Ursula; Coiner, Heather A.; Schreiber, Lukas; Schwab, Wilfried

doi:10.1016/j.envexpbot.2005.01.010

Cited by 22 publications

(9 citation statements)

References 50 publications

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“…This observation indicates that the nutrient availability on the surface of trichomes must have been larger than in other areas of the leaf surface, thus suggesting a pronounced heterogeneity of nutrient availability in the phyllosphere, as was also described for fructose availability [31]. Furthermore, it was demonstrated that the bacterial isolates described here were able to metabolize volatile compounds from strawberry trichomes [32].…”

Section: Morphology and Microscopysupporting

confidence: 72%

Epiphytic microorganisms on strawberry plants (Fragaria ananassa cv. Elsanta): identification of bacterial isolates and analysis of their interaction with leaf surfaces

Krimm

Abanda-Nkpwatt

Schwab

et al. 2005

FEMS Microbiology Ecology

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Epiphytic bacteria were isolated from strawberry plants cultivated in the field or in the greenhouse in order to investigate their interaction with leaf-surface transport properties. Colonization of lower leaf sides was higher on field-grown plants, whereas upper leaf sides were more densely colonized on plants cultivated in the greenhouse. Fungal isolates significantly contributed to total microbial biomass on leaf surfaces of greenhouse-grown strawberry plants, whereas these organisms were rarely abundant on field-grown plants. Microscopic investigations of bacteria in the phyllosphere revealed that the highest densities of bacteria were observed on living trichomes, which obviously provide a source of nutrients. Isolated strains were characterized by colony morphology, microscopy and histochemistry. About 324 isolated bacterial strains were grouped into 38 morphotypes. Of the morphotypes, 12 were identified by 16S rRNA gene sequencing. Dominating bacteria belonged to the genus Pseudomonas, Stenotrophomonas, Bacillus and Arthrobacter. Cuticular water permeability of isolated cuticular membranes and intact leaf disks was measured before and after treatment with one of the most prominent epiphytic bacteria, Pseudomonas rhizosphaerae. Results showed that cuticular transpiration was significantly increased by P. rhizosphaerae. This shows that leaf-surface properties, such as cuticular water permeability, can be influenced by bacteria, leading to improved habitable conditions in the phyllosphere.

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Section: Morphology and Microscopysupporting

confidence: 72%

Epiphytic microorganisms on strawberry plants (Fragaria ananassa cv. Elsanta): identification of bacterial isolates and analysis of their interaction with leaf surfaces

Krimm

Abanda-Nkpwatt

Schwab

et al. 2005

FEMS Microbiology Ecology

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“…Our results support claims that the antimicrobial effects of essential oils are not exerted so much under natural conditions as reports based on biassays with pathogens usually show (Vokou 2007). For instance, Abanda-Nkpwatt et al (2006) argued that plant volatiles may act as energy sources by which beneficial bacteria can increase their population size with antimicrobial effects of these compounds being focalized on pathogenic micro-organisms.…”

Section: Discussionmentioning

confidence: 99%

Abundance and diversity of the phyllosphere bacterial communities of Mediterranean perennial plants that differ in leaf chemistry

et al. 2008

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We studied the epiphytic bacterial communities of the summer leaves of eight perennial species naturally occurring in a Mediterranean ecosystem. The species differ in essential-oil content (from rich in essential oil to non-producers) and composition, and also in life form (from herbaceous species to tall shrubs). We compared the epiphytic bacterial communities on the basis of (i) their abundance, (ii) their metabolic profile (derived by use of the BIOLOG Ecoplate system) and (iii) richness and diversity of substrates that they use, as a measure of functional diversity. Among all species, the aromatic Melissa officinalis was the most abundantly colonized. The bacterial communities on the leaves of the aromatic Myrtus communis, Calamintha nepeta and Melissa officinalis, and also of Cistus incanus catabolized all 31 substrates offered; those on the evergreen-sclerophyllous species, Arbutus unedo and Quercus coccifera, catabolized only 14 and 17 substrates, respectively. Carbohydrates were consistently used abundantly by all communities, whereas carboxylic acids were most variably used. On average, the group of aromatic plants scored higher regarding bacterial abundance, and richness and diversity of substrates used by the bacterial communities on their leaves; the lowest values for both substrate-use indices were recorded in A. unedo. Bacterial abundance or richness or diversity of substrates used did not vary with leaf oil content. Abundance was positively correlated with both substrate-use indices. Results support claims that the antimicrobial effects of essential oils are not exerted so much under natural conditions as reports based on biassays with pathogens usually show. Although essential oils play a part in the microbial colonization of the phyllosphere, it is not likely that inhibition of phyllosphere bacteria is essential oils primary role, at least in the Mediterranean environment.

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“…This also includes root-emitted volatiles, which may function as antimicrobial or anti-herbivore substances or exhibit allelopathic activities that increase the ecological competitiveness of the plant (Steeghs et al, 2004). Accordingly, plant volatiles can minimize the growth suppression of epiphytic bacteria by the phytopathogenic fungus Botrytis cinerea and thus affect population dynamics on leaf surfaces (Abanda- Nkpwatt et al, 2006a), while simple alcohols emitted by leaves may provide a carbon and energy source for epiphytic methylotrophs (Abanda-Nkpwatt et al, 2006b). Volatiles also attract female insects to lay eggs on flower buds and berries (Tasin et al, 2007).…”

Section: Biological Functions Of Plant Volatilesmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

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968

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Plant volatiles can minimize the growth suppression of epiphytic bacteria by the phytopathogenic fungus Botrytis cinerea in co-culture experiments

Cited by 22 publications

References 50 publications

Epiphytic microorganisms on strawberry plants (Fragaria ananassa cv. Elsanta): identification of bacterial isolates and analysis of their interaction with leaf surfaces

Epiphytic microorganisms on strawberry plants (Fragaria ananassa cv. Elsanta): identification of bacterial isolates and analysis of their interaction with leaf surfaces

Abundance and diversity of the phyllosphere bacterial communities of Mediterranean perennial plants that differ in leaf chemistry

Biosynthesis of plant‐derived flavor compounds

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