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首页> 外文期刊>Protoplasma: An International Journal of Cell Biology >Herbaspirillum sp strain GW103 alleviates salt stress in Brassica rapa L. ssp pekinensis
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Herbaspirillum sp strain GW103 alleviates salt stress in Brassica rapa L. ssp pekinensis

机译：草本螺旋藻菌株GW103缓解了小白菜的盐胁迫

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摘要

Mutual interactions between plant and rhizosphere bacteria facilitate plant growth and reduce risks of biotic and abiotic stresses. The present study demonstrates alleviation of salt stress in Brassica rapa L. ssp. perkinensis (Chinese cabbage) by Herbaspirillum sp. strain GW103 isolated from rhizosphere soil of Phragmites australis. The strain was capable of producing plant beneficial factors, such as auxin, siderophore, and 1-aminocylopropane-1-carboxylic acid deaminase. Treatment of strain GW103 on Chinese cabbage under salt stress increased K+/Na+ ratio in roots generating balance in the ratio of ion homeostasis and consequently contributed to the increase of biomass. In addition, root colonization potential of the strain was observed by green fluorescent protein (GFP)-tagging approach. These results strongly suggest the beneficial impact of strain GW103 by inducing the alleviation of salt stress and development of stress tolerance in Chinese cabbage via plant-microbe interaction.
机译：植物和根际细菌之间的相互作用促进了植物的生长并降低了生物和非生物胁迫的风险。本研究表明缓解甘蓝型油菜的盐胁迫。草本螺旋藻的perkinensis（大白菜）从芦苇根际土壤中分离到的GW103菌株。该菌株能够产生植物有益因子，例如植物生长素，铁载体和1-氨基环丙烷-1-羧酸脱氨酶。在盐胁迫下对白菜GW103菌株的处理提高了根系的K + / Na +比值，使离子稳态平衡，从而促进了生物量的增加。另外，通过绿色荧光蛋白（GFP）-标记方法观察到了该菌株的根定殖潜力。这些结果强烈暗示了GW103菌株通过植物-微生物相互作用诱导盐胁迫的缓解和大白菜的胁迫耐受性的发展而产生的有益影响。

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