The Plant Pathology Journal

The Korean Society of Plant Pathology (한국식물병리학회)
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Changes in the Composition and Microbial Community of the Pepper Rhizosphere in Field with Bacterial Wilt Disease

  • Hyun Gi, Kong (Department of Plant Medicine, College of Agriculture, Life and Environment Sciences, Chungbuk National University) ;
  • Mee Kyung, Sang (Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Ju Hee, An (Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Songhwa, Kim (Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Yong Ju, Jin (Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Jaekyeong, Song (Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration)
  • Received : 2022.09.23
  • Accepted : 2022.10.27
  • Published : 2022.12.01
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Abstract

Bacterial wilt caused by Ralstonia solanacearum is considered one of the most harmful diseases of pepper plants. Recently, research on plant disease control through the rhizosphere microbiome has been actively conducted. In this study, the relationship with disease occurrence between the neighboring plant confirmed by analyzing the physicochemical properties of the rhizosphere soil and changes in the microbial community. The results confirmed that the microbial community changes significantly depending on the organic matters, P2O5, and clay in the soil. Despite significant differences in microbial communities according to soil composition, Actinobacteriota at the phylum level was higher in healthy plant rhizosphere (mean of relative abundance, D: 8.05 ± 1.13; H: 10.06 ± 1.59). These results suggest that Actinobacteriota may be associated with bacterial wilt disease. In this study, we present basic information for constructing of healthy soil in the future by presenting the major microbial groups that can suppress bacterial wilt.

Keywords

Acknowledgement

This work was supported by a "Research Program for Agricultural Science & Technology Development (Project No. PJ01505101)" provided by the National Institute of Agricultural Sciences, Rural Development Administration, Republic of Korea.

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