小麦棒形杆菌(Clavibacter sp.)的鉴定

IDENTIFICATION OF CLAV1BACTER SP. IN WHEAT

小麦细菌性苗枯病菌Ta菌株细胞壁的特征性双碱基氨基酸为二氨基丁酸,菌体脂类中不含枝菌酸,磷酸类脂主要为双磷脂酰甘油,符合Claribacter属的特征;菌体细胞水溶性蛋白SDS-聚丙烯酰胺凝胶电泳图谱不同于Clacribucter属的已知各种及亚种,甲基萘醌分析结果与对照菌Cl.tritici 2626菌株亦不尽相同;菌株的DNA G+C mol%含量为66.12%～68.78%,与Cl.michiganense subsp.michiganense菌株2550的 DNA DNA同源值为40.2%,与Cl.tritici菌株2626的同源值为46.0%。确认Ta菌是Claibter属中的一个新种,并将其定名为方氏棒形杆菌(Cl.fanyii)。

The characteristic diaminoacid of wheat seedling wilting pathogenic bacteria (Ta strain) is diaminobu tyric acid. The strain has no mycolic acids. Its main phospholipids are diphosphatidylglycerol(DPG). These features accord with those of Clavibacter. The cellular water-soluble proteins' SDS-PAGE patterns of Ta strain are different from those of other species and subspecies of Clavibacter, and its menaquinone is not the same as that of Cl. tritici. The DNA G+C mol% of Ta strain is 66.12%-68.78%, DNA-DNA homology between Ta strain and Cl. michiganense subsp. michiganense strain 2550 is 40. 2%, and the homology between Ta and Cl. tritici strain 2626 is 46.0%. So Ta strain, 2550 and 2626 belong to the same genus, but not the same species. The genetic results verified that of chemical method. The pathogen of wheat seedling wilt was named Cl. fangii.