Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (9): 2258-2265.DOI: 10.6048/j.issn.1001-4330.2023.09.021
• Plant Protection·Microbes • Previous Articles Next Articles
XU Lijuan1,2(), CHEN Yong3, WANG Zeyu3, WANG Bo2, Ainijiang Ersiman2, GUO Rui1, LI Kemei1(), SONG Suqin2,4()
Received:
2022-12-15
Online:
2023-09-20
Published:
2023-09-19
Correspondence author:
SONG Suqin(1976-),female, Changzhi County, Shanxi Province, associate researcher, major in microbial active products and crop diseases,(E-mail)Supported by:
徐李娟1,2(), 陈勇3, 王则玉3, 王博2, 艾尼江·尔斯满2, 郭瑞1, 李克梅1(), 宋素琴2,4()
通讯作者:
李克梅 (1972-),女,江苏如皋人,教授,硕士生导师,研究方向为牧草病害及防治,(E-mail)作者简介:
徐李娟(1997-),女,河南鹤壁人,硕士研究生,研究方向为马铃薯病原学及生物防治, (E-mail)2462300072@qq.com
基金资助:
CLC Number:
XU Lijuan, CHEN Yong, WANG Zeyu, WANG Bo, Ainijiang Ersiman, GUO Rui, LI Kemei, SONG Suqin. Isolation, identification and biological characteristics of potato scab pathogen in Baicheng, Xinjiang[J]. Xinjiang Agricultural Sciences, 2023, 60(9): 2258-2265.
徐李娟, 陈勇, 王则玉, 王博, 艾尼江·尔斯满, 郭瑞, 李克梅, 宋素琴. 新疆拜城县马铃薯疮痂病病原菌的分离鉴定及生物学特性分析[J]. 新疆农业科学, 2023, 60(9): 2258-2265.
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体系成分 System composition | txtAB 反应体系 txtAB reaction system | nec1 反应体系 nec1 reaction system | tomA 反应体系 tomA reaction system |
---|---|---|---|
2×Es Taq Master Mix | 20 μL | 20 μL | 20 μL |
上游引物 Upstream primer | 0.6 μL | 0.4 μL | 0.4 μL |
下游引物 Downstream primer | 0.6 μL | 0.4 μL | 0.4 μL |
ddH2O | 12.8 μL | 12.8 μL | 12.8 μL |
DNA模板 DNA templates | 1 μL | 1 μL | 1 μL |
Tab.1 PCR reaction system
体系成分 System composition | txtAB 反应体系 txtAB reaction system | nec1 反应体系 nec1 reaction system | tomA 反应体系 tomA reaction system |
---|---|---|---|
2×Es Taq Master Mix | 20 μL | 20 μL | 20 μL |
上游引物 Upstream primer | 0.6 μL | 0.4 μL | 0.4 μL |
下游引物 Downstream primer | 0.6 μL | 0.4 μL | 0.4 μL |
ddH2O | 12.8 μL | 12.8 μL | 12.8 μL |
DNA模板 DNA templates | 1 μL | 1 μL | 1 μL |
扩增基因 Amplified gene | 引物 Primer | 引物序列 Primer sequence | 片段大小 Fragment size(bp) | 参考文献 Reference |
---|---|---|---|---|
16S rRNA | PA PH | 5'- TTTGATCCTGGCTCAG -3' 5'- AAGGAGGTGATCCAGCCGCA -3' | 1 500 | [ |
txtAB | Txt AB1 Txt AB2 | 5'-CCACCAGGACCTGCTCTTC-3' 5'-TCGAGTGGACCTCACAGATG-3' | 385 | [ |
nec1 | Nf Nr | 5'-ATGAGCGCGAACGGAAGCCCCGGA-3' 5'-GCAGGTCGTCACGAAGGATCG-3' | 700 | [ |
tomA | Tom3 Tom4 | 5'-GAGGCGTTGGTGGAGTTCTA-3' 5'-TTGGGGTTGTACTCCTCGTC-3' | 392 | [ |
Tab.2 Primers for PCR detection in the experiments
扩增基因 Amplified gene | 引物 Primer | 引物序列 Primer sequence | 片段大小 Fragment size(bp) | 参考文献 Reference |
---|---|---|---|---|
16S rRNA | PA PH | 5'- TTTGATCCTGGCTCAG -3' 5'- AAGGAGGTGATCCAGCCGCA -3' | 1 500 | [ |
txtAB | Txt AB1 Txt AB2 | 5'-CCACCAGGACCTGCTCTTC-3' 5'-TCGAGTGGACCTCACAGATG-3' | 385 | [ |
nec1 | Nf Nr | 5'-ATGAGCGCGAACGGAAGCCCCGGA-3' 5'-GCAGGTCGTCACGAAGGATCG-3' | 700 | [ |
tomA | Tom3 Tom4 | 5'-GAGGCGTTGGTGGAGTTCTA-3' 5'-TTGGGGTTGTACTCCTCGTC-3' | 392 | [ |
条件 Condition | txtAB (385 bp) | nec1 (700 bp) | tomA (392 bp) |
---|---|---|---|
预变性 Pre-denaturation | 95℃ 3 min | 95℃ 3 min | 95℃ 3 min |
变性 Degeneration | 95℃ 30 s | 95℃ 30 s | 95℃ 30 s |
退火 Annealing | 51℃ 30 s | 62℃ 30 s | 57℃ 30 s |
延伸 Elongation | 72℃ 30 s | 72℃ 30 s | 72℃ 30 s |
再延伸 Re-extension | 72℃ 7 min | 72℃ 7 min | 72℃ 7 min |
循环 Cycle | 30次 | 30次 | 30次 |
Tab.3 PCR amplification conditions of Potato Common Scab pathpenic genes
条件 Condition | txtAB (385 bp) | nec1 (700 bp) | tomA (392 bp) |
---|---|---|---|
预变性 Pre-denaturation | 95℃ 3 min | 95℃ 3 min | 95℃ 3 min |
变性 Degeneration | 95℃ 30 s | 95℃ 30 s | 95℃ 30 s |
退火 Annealing | 51℃ 30 s | 62℃ 30 s | 57℃ 30 s |
延伸 Elongation | 72℃ 30 s | 72℃ 30 s | 72℃ 30 s |
再延伸 Re-extension | 72℃ 7 min | 72℃ 7 min | 72℃ 7 min |
循环 Cycle | 30次 | 30次 | 30次 |
Fig.4 Pathogenicity verification of pathogen by small potato slice method Note:A: Potato slices blank control; B: Potato chips inoculated with K6 strain; C: Radish tablet blank control; D: Radish slices inoculated with K6 strain
指标特征 Index characteristics | K6 | 指标特征 Index characteristics | K6 |
---|---|---|---|
D-葡萄糖 D-glucose | + | 1% NaCl | + |
D-甘露醇 D-mannitol | + | 3% NaCl | + |
棉子糖 Raffinose | + | 6% NaCl | - |
α-乳糖 α-lactose | + | pH=4 | + |
D-果糖 D-fructose | + | pH=5 | + |
海藻糖 Alginic sugar | + | pH=6 | + |
山梨醇 Glucitol | + | pH=7 | + |
L-阿拉伯糖 L-arabinose | + | pH=8 | + |
肌醇 Inositol | + | pH=9 | + |
甲硫氨酸 Methionine | + | 淀粉水解 Amylohydrolysis | + |
酵母粉 Yeast extract | + | H2S产生 H2S production | + |
硫酸铵 Ammonium sulfate | + | 苯酚 Phenol (0.1%) | - |
组氨酸 Histidine | + | 青霉素 Penicillin(10 U/mL) | + |
黑色素 Nigrosin | + | 链霉素 Streptomycin(20 μg/mL) | - |
Tab.4 Physiological and biochemical characteristics of strain K6
指标特征 Index characteristics | K6 | 指标特征 Index characteristics | K6 |
---|---|---|---|
D-葡萄糖 D-glucose | + | 1% NaCl | + |
D-甘露醇 D-mannitol | + | 3% NaCl | + |
棉子糖 Raffinose | + | 6% NaCl | - |
α-乳糖 α-lactose | + | pH=4 | + |
D-果糖 D-fructose | + | pH=5 | + |
海藻糖 Alginic sugar | + | pH=6 | + |
山梨醇 Glucitol | + | pH=7 | + |
L-阿拉伯糖 L-arabinose | + | pH=8 | + |
肌醇 Inositol | + | pH=9 | + |
甲硫氨酸 Methionine | + | 淀粉水解 Amylohydrolysis | + |
酵母粉 Yeast extract | + | H2S产生 H2S production | + |
硫酸铵 Ammonium sulfate | + | 苯酚 Phenol (0.1%) | - |
组氨酸 Histidine | + | 青霉素 Penicillin(10 U/mL) | + |
黑色素 Nigrosin | + | 链霉素 Streptomycin(20 μg/mL) | - |
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