Rhizobium sophorae is the dominant rhizobial symbiont of Vicia faba L. In North China.


Journal

Systematic and applied microbiology
ISSN: 1618-0984
Titre abrégé: Syst Appl Microbiol
Pays: Germany
ID NLM: 8306133

Informations de publication

Date de publication:
Jan 2022
Historique:
received: 23 08 2021
revised: 08 12 2021
accepted: 12 12 2021
pubmed: 31 12 2021
medline: 2 2 2022
entrez: 30 12 2021
Statut: ppublish

Résumé

Faba bean (Vicia faba L.) is a major introduced grain-legume crop cultivated in China. In this study, rhizobia that nodulated faba bean grown in soils from three sites in North China (Hebei Province) were isolated and characterized. Firstly, isolates were categorized into genotypes by ribosomal IGS PCR-RFLP analysis, then representatives of the different IGS genotypes were further identified by phylogenetic analyses of 16S rRNA, housekeeping (atpD, recA) and nodulation (nodC) gene sequences. Rhizobial distribution based on the IGS genotype was related to the different soil physicochemical features by redundancy analysis. IGS typing and phylogenetic analyses of 16S rRNA and concatenated housekeeping gene sequences affiliated the 103 rhizobial strains isolated into four Rhizobium species/genospecies. A total of 69 strains of 3 IGS types were assigned to R. sophorae, 20 isolates of 5 IGS types to R. changzhiense and 9 isolates of 3 IGS types to R. indicum. The representative strain of the five remaining isolates (1 IGS type) was clearly separated from all Rhizobium type strains and was most closely related to defined genospecies according to the recently described R. leguminosarum species complex. Rhizobium sophorae strains (67% of total isolates) were common in all sites and shared an identical nodC sequence typical of faba bean symbionts belonging to symbiovar viciae. In this first study of rhizobia nodulating faba bean in Hebei Province, China, R. sophorae was found to be the dominant symbiont in contrast to other countries.

Identifiants

pubmed: 34968802
pii: S0723-2020(21)00114-4
doi: 10.1016/j.syapm.2021.126291
pii:
doi:

Substances chimiques

DNA, Bacterial 0
RNA, Ribosomal, 16S 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126291

Informations de copyright

Copyright © 2021 Elsevier GmbH. All rights reserved.

Auteurs

Junjie Zhang (J)

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province 450000, PR China; Collaborative Innovation Center for Food Production and Safety of Henan Province, Zhengzhou 450002, Henan Province, PR China. Electronic address: kirka640@163.com.

Shuo Li (S)

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province 450000, PR China.

Nan Wang (N)

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province 450000, PR China.

Tao Yang (T)

Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.

Brigitte Brunel (B)

LSTM, Univ Montpellier, CIRAD, INRAE, Institut Agro, IRD, Montpellier, France.

Mitchell Andrews (M)

Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.

Xuxiao Zong (X)

Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.

Entao Wang (E)

Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, 11340 México, D. F, Mexico.

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Classifications MeSH