Cultural and Biochemical Characterization of Ralstonia solanacearum Causing Bacterial Wilt in Tomato

被引：1

作者：

Rudrappa, K. B. ^{[1
]}

Suryawanshi, A. P. ^{[1
]}

Punitkumar, N. D. ^{[2
]}

Ganesh, J. K. ^{[3
]}

Lambani, Kumar ^{[3
]}

Singh, Roop ^{[1
]}

机构：

[1] Vasantrao Naik Marathwada Krishi Vidyapeeth, Dept Plant Pathol, Parbhani 431402, Maharashtra, India

[2] Univ Agr Hort Sci, Shivamoga, India

[3] Univ Agr Sci, Dept Plant Pathol, Dharwad, Karnataka, India

来源：

JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2016年 / 10卷 / 04期

关键词：

Biochemical characteristics and Solanum lycopersicum; Culture media; Ralstonia solanacearum;

D O I：

10.22207/JPAM.10.4.86

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Cultural characteristics viz., colony count, colony colour and colony shape of Ralstonia solanacearum on different period of time were studied in vitro using eight culture media. Highest average colony count was recorded on triphenyl tetrazolium chloride agar (65.33), white fluidal colonies with spiral pink centre and the minimum average colony count was recorded on yeast extract chalk agar (41.50) with irregular yellow color colonies. The bacterium showed positive reaction for solubility in KOH, production of catalase, motility test, hydrolysis of starch & casein and negative reaction for gram staining.

引用

页码：3111 / 3115

页数：5

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