Root-temperature effects on competition for nodule occupancy between two Rhizobium meliloti strains

Rice, W. A.; Olsen, P. E.

doi:10.1007/bf00257663

Cited by 12 publications

(5 citation statements)

References 13 publications

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“…*, **Significance at the 0.05 and 0.01 levels of probability. respectively, according to 12. temperature differences has been observed (Rice and Olsen 1988b) (Table 2) suggests that substantial amounts of N were mineralized during these growing seasons.…”

Section: Discussionmentioning

confidence: 91%

Effects of inoculation method and size of Rhizobium meliloti population in the soil on nodulation of alfalfa

Rice¹,

Olsen²

1992

Can. J. Soil. Sci.

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Section: Discussionmentioning

confidence: 91%

Effects of inoculation method and size of Rhizobium meliloti population in the soil on nodulation of alfalfa

Rice¹,

Olsen²

1992

Can. J. Soil. Sci.

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“…trifolii are reduced by lowering the temperature [7]. Consequently, growth of legumes can be signi¢cantly reduced as reported with alfalfa [8] and soybean [9] under cold conditions in Canada. In many studies, cold-adapted rhizobia isolated from arctic or sub-arctic regions showed the capacity to improve symbiotic nitrogen ¢xation and yield of legumes under low temperature conditions [10,11].…”

Section: Introductionmentioning

confidence: 84%

Physiological adaptation to low temperatures of strains of Rhizobium leguminosarum bv. viciae associated with Lathyrus spp.

Drouin¹

2000

FEMS Microbiology Ecology

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Strains of Rhizobium leguminosarum bv. viciae, isolated from the legume species Lathyrus japonicus and Lathyrus pratensis in northern Quebec (Canada), showed different capacities for growing at low temperature. In the present study, we investigated some mechanisms related to cold adaptation. Two cold-adapted strains (psychrotrophs) were compared to a poorly adapted strain and to a cold-sensitive strain (reference strain) for freezing survival, protein induction and fatty acid composition under low temperature. Following cold shocks (25³C to 10, 5 and 0³C), a common 6.1-kDa CSP (cold shock protein) was induced in all strains, but the total number of CSPs synthesized at 0³C was higher in cold-adapted strains than in the cold-sensitive strain. The synthesis of CAPs (cold acclimation proteins) was observed under continuous growth at 5³C in all three strains capable of growth at this temperature. Levels of survival after 24 h at 380³C where higher in cold-(79%) and poorly adapted (64%) strains than in the cold-sensitive strain (33%), but a 2-h acclimation period at 5³C before freezing doubled the survival of the cold-sensitive strain. Low temperature conditions affected similarly the fatty acid composition of all strains, regardless of their cold adaptation level. The proportion of unsaturated fatty acids increased significantly with the lowering of growth temperature from 25 to 5³C, but showed a tendency to decrease after a cold shock from 25 to 5³C. A specific unsaturated fatty acid, cis-12 octadecanoic acid, was produced during growth at 5³C. The unsaturated cis-vaccenic acid was the principal component under all conditions. The cold adaptation trait was weakly reflected in symbiosis with the agronomic legume, Lathyrus sativus, with which one coldadapted strain showed a slightly higher nitrogenase activity and shoot dry matter yield than a commercial strain under a sub-optimal temperature regime. ß

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“…Under low temperatures, the production and secretion of Nod factors by Rhizobium leguminosarum bv. trifolii decreased thus retarding growth in alfalfa (Rice and Olsen 1988) and soybean (Lynch and Smith 1993). The threshold temperature for marked nodulation interruption is legume specific, e.g., common bean and soybean have a similar threshold whereas lentil is comparatively cold tolerant in such a way that only temperatures below 10°C substantially diminish nodulation (Lira et al 2005).…”

Section: Symbiotic Nitrogen Fixationmentioning

confidence: 99%

Temperature sensitivity of food legumes: a physiological insight

Bhandari

Sharma

Rao³

et al. 2017

Acta Physiol Plant

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Of the various environmental stresses that a plant can experience, temperature has the widest and most far-reaching effects on legumes. Temperature extremes, both high (heat stress) and low (cold stress), are injurious to plants at all stages of development, resulting in severe loss of productivity. In response to unfavorable temperatures, plant biomolecules such as stress proteins, enzymatic and non-enzymatic antioxidants, organic osmolytes and phytohormones come into play, usually, as a part of the plant defense mechanisms. The accumulation of these molecules, which may be useful as metabolic indicators of stress tolerance, depend on the plant species exposed to the temperature stress, its intensity and duration. Some of these molecules such as osmolytes, non-enzymatic antioxidants and phytohormones may be supplied exogenously to improve temperature stress tolerance. Legumes show varying degrees of sensitivity to high and low-temperature stresses, which reduces their potential performance at various developmental stages. To address the ever-fluctuating temperature extremes that various legumes are being constantly exposed, efforts are being made to develop tolerant plant varieties via conventional breeding methods as well as more recent molecular breeding techniques. In this review, we describe the progress made towards the adverse effects of abnormal temperatures on various growth stages in legumes and propose appropriate strategies to resolve these effects.

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Root-temperature effects on competition for nodule occupancy between two Rhizobium meliloti strains

Cited by 12 publications

References 13 publications

Effects of inoculation method and size of Rhizobium meliloti population in the soil on nodulation of alfalfa

Effects of inoculation method and size of Rhizobium meliloti population in the soil on nodulation of alfalfa

Physiological adaptation to low temperatures of strains of Rhizobium leguminosarum bv. viciae associated with Lathyrus spp.

Temperature sensitivity of food legumes: a physiological insight

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