Common wheat (Triticum aestivum L.) is one of the most important food crops. Powdery mildew, caused by Blumeria graminis f. sp. tritici (Bgt), is one of the most serious diseases on wheat. In this study, the changes o...Common wheat (Triticum aestivum L.) is one of the most important food crops. Powdery mildew, caused by Blumeria graminis f. sp. tritici (Bgt), is one of the most serious diseases on wheat. In this study, the changes of endogenous bacteria in root, stem and leaf tissues of wheat infected and uninfected with powdery mildew were measured based on 16S rDNA. Integration, OTU cluster analysis, taxonomic analysis, diversity index, Shannon-Index curve, Rank-Abundance curve and PCoA analysis were carried out for each sample, and the roots, stems and leaves of different tissue parts were classified and summarized. The results showed that the infection of wheat powdery mildew had a certain effect on endophytic bacteria in stem tissue. There are also differences in the control and treatment of leaf tissue and root tissue. This indicated that endophytic bacteria were distributed differently in different parts of wheat.展开更多
文摘Common wheat (Triticum aestivum L.) is one of the most important food crops. Powdery mildew, caused by Blumeria graminis f. sp. tritici (Bgt), is one of the most serious diseases on wheat. In this study, the changes of endogenous bacteria in root, stem and leaf tissues of wheat infected and uninfected with powdery mildew were measured based on 16S rDNA. Integration, OTU cluster analysis, taxonomic analysis, diversity index, Shannon-Index curve, Rank-Abundance curve and PCoA analysis were carried out for each sample, and the roots, stems and leaves of different tissue parts were classified and summarized. The results showed that the infection of wheat powdery mildew had a certain effect on endophytic bacteria in stem tissue. There are also differences in the control and treatment of leaf tissue and root tissue. This indicated that endophytic bacteria were distributed differently in different parts of wheat.
