Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro
Abdalla, M., Seadh, S., Hamza, S. (2019). Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro. EKB Journal Management System, 10(3), 187-193. doi: 10.21608/jppp.2019.40925
M. E. Abdalla; S. E. Seadh; S. Hamza. "Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro". EKB Journal Management System, 10, 3, 2019, 187-193. doi: 10.21608/jppp.2019.40925
Abdalla, M., Seadh, S., Hamza, S. (2019). 'Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro', EKB Journal Management System, 10(3), pp. 187-193. doi: 10.21608/jppp.2019.40925
Abdalla, M., Seadh, S., Hamza, S. Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro. EKB Journal Management System, 2019; 10(3): 187-193. doi: 10.21608/jppp.2019.40925

Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro

Journal of Plant Protection and Pathology
Article 5, Volume 10, Issue 3, March 2019, Page 187-193  XML PDF (968.33 K)
Document Type: Original Article
DOI: 10.21608/jppp.2019.40925
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Authors
M. E. Abdalla1; S. E. Seadh1; S. Hamza2
1Plant Pathology Dept., Faculty of Agriculture, Mansoura University
2Plant Pathology Dept., Faculty of Agriculture, Mansoura University.
Abstract
Sugar beet affected by soft rot bacteria and causes great loses in yield. Organic acids are known for their antibacterial and antifungal properties. Three strains of soft rot bacteria, Erwinia carotovora subsp. carotovora (Ecc), Erwinia carotovora subsp. betavasculorum (Ecb) and Burkholderia cepacia (Bc) were treated with acetic, ascorbic and citric acids  with concentrations (1.0, 2.5 and 5%) and control was used SDW and antibiotic (Streptomycin 0.015%). The (MIC)of acetic acid for Ecc, Ecb and Bc was determined at concentrations ranging (0.25, 0.35, 0.50, 0.75, 0.80 and 0.90 % V/V); controls were maintained with sterilized water and antibiotic (Streptomycin 0.015%). Determination of inhibitory effect to acetic acid on Ecc by culturing it in NA broth medium to mid-log phase and bacterial suspension (108cfu/ml) was prepared. The cell suspension was incubated at 37oC for 60 min with acetic acid at a concentration of MIC (0.90 %) then observed using a scanning electron microscope.  The organic acid, acetic acid,  had  highest  efficacy  in inhibiting  the  growth  of  Ecc, Ecb and Bc  at concentration 5% with  inhibition  zone  23  mm. The MIC of acetic acid on Ecc, Ecb  and  Bc  was 0.90 %V/V showed the highest antibacterial activity against bacterial strains, while concentrate 0.25% revealed the lowest inhibitory effect. The cells treated with acetic acid became swell and enlarged in size then explode and smallest, surface roughening and corrugating compared with the control.
Keywords
Sugar beet; soft rot bacteria; acetic acid; ascorbic acid; Citric acid; MIC
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