Back مستصفرة مرجية Arabic مستصفره مرجيه ARZ Xanthomonas campestris Catalan Xanthomonas campestris Spanish زانتوموناس کمپستریس Persian Xanthomonas campestris French Xanthomonas campestris Galician カンキツかいよう病 Japanese Xanthomonas campestris Dutch Xanthomonas campestris Portuguese
| Xanthomonas campestris | |
|---|---|
.jpg)
| |
| Black rot of crucifer leaves caused by Xanthomonas campestris pv. campestris | |
Scientific classification 
| |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Pseudomonadota |
| Class: | Gammaproteobacteria |
| Order: | Xanthomonadales |
| Family: | Xanthomonadaceae |
| Genus: | Xanthomonas |
| Species: | X. campestris
|
| Binomial name | |
| Xanthomonas campestris (Pammel 1895) Dowson 1939
| |
| Type strain | |
| NCPPB 528 | |
| Synonyms | |
|
Bacillus campestris Pammel 1895 | |
Xanthomonas campestris is a gram-negative, obligate aerobic bacterium that is a member of the Xanthomonadaceae, a family of bacteria that are commonly known for their association with plant disease.[1] This species includes Xanthomonas campestris pv. campestris, the cause of black rot in brassicas (cruciferous vegetables), one of the most important diseases of brassicas worldwide.
These bacteria are facultative saprophytes, meaning that they are typically parasitic while also having the ability to live on dead or decaying organic matter under the proper conditions. Upon initial infection, the bacteria remain in the epiphytic stage; however, the harmful endophytic stage is reached when the bacteria actually enter the plant host through natural openings.[2] In general, the genes that contribute significantly to the plant-bacteria relationship are the avirulence (avr) genes, the hypersensitivity response and pathogenicity (hrp) genes, and the pathogenicity factors (rpf) genes.[1][3][4] Additionally, the virulence determinants associated with the seedborne diseases that result from this bacterium include extracellular enzymes, polysaccharides, lipopolysaccharides, etc.[3]
Several strains of Xanthomonas campestris produce an exopolysaccharide called xanthan or xanthan gum, which has important uses as a thickener in the food, oil, agricultural, and pharmaceutical industries.[5]
- ^ a b Tang, Ji-liang; Tang, Dong-Jie; Dubrow, Zoe E.; Bogdanove, Adam; An, Shi-qi (February 2021). "Xanthomonas campestris Pathovars". Trends in Microbiology. 29 (2): 182–183. doi:10.1016/j.tim.2020.06.003. ISSN 0966-842X. PMID 32616307. S2CID 220327771.
- ^ Cite error: The named reference
An-2020was invoked but never defined (see the help page). - ^ a b Chan, James W. Y. F; Goodwin, Paul H (1999-11-01). "The molecular genetics of virulence of Xanthomonas campestris". Biotechnology Advances. 17 (6): 489–508. doi:10.1016/S0734-9750(99)00025-7. ISSN 0734-9750. PMID 14538126.
- ^ Cite error: The named reference
Crossman-2004was invoked but never defined (see the help page). - ^ Palaniraj, Aarthy; Jayaraman, Vijayakumar (2011-09-01). "Production, recovery and applications of xanthan gum by Xanthomonas campestris". Journal of Food Engineering. 106 (1): 1–12. doi:10.1016/j.jfoodeng.2011.03.035. ISSN 0260-8774.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search