Root Exudates of Ginger Induced by Ralstonia solanacearum Infection Could Inhibit Bacterial Wilt

作者：Keke Dang, Jinfeng Hou, Hong Shu Liu, Junwei Peng, Yang Sun, Jiangang Li, Yuanhua Dong · 发表于：Journal of Agricultural and Food Chemistry · 年份：2023 · DOI：10.1021/acs.jafc.2c06708 · 被引用次数：24 · 研究领域：Plant Pathogenic Bacteria Studies、Plant-Microbe Interactions and Immunity、Ginger and Zingiberaceae research

Bacterial wilt caused by Ralstonia solanacearum (Rs) is one of the most important diseases found in ginger; however, the disease resistance mechanisms dependent on root bacteria and exudates are unclear. In the present study, we analyzed the changes in the composition of rhizobacteria, endobacteria, and root exudates during the pathogenesis of bacterial wilt using high-throughput sequencing and gas chromatography–mass spectrometry (GC–MS). Rs caused bacterial wilt in ginger with an incidence of 50.00% and changed the bacterial community composition in both endosphere and rhizosphere. It significantly reduced bacterial α-diversity but increased the abundance of beneficial and stress-tolerant bacteria, such as Lysobacter, Ramlibacter, Pseudomonas, and Azospirillum . Moreover, the change in rhizobacterial composition induced the changes in endobacterial and root exudate compositions. Moreover, the upregulated exudates inhibited ginger bacterial wilt, with the initial disease index (77.50%) being reduced to 40.00%, suggesting that ginger secretes antibacterial compounds for defense against bacterial pathogens.