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Lee, Dong Hwan,Lim, Jeong-A,Lee, Juneok,Roh, Eunjung,Jung, Kyusuk,Choi, Minseon,Oh, Changsik,Ryu, Sangryeol,Yun, Jongchul,Heu, Sunggi Society for General Microbiology 2013 Microbiology Vol.159 No.7
<P><I>Pectobacterium carotovorum</I> subsp. <I>carotovorum</I> is a well-known plant pathogen that causes severe soft rot disease in various crops, resulting in considerable economic loss. To identify pathogenicity-related factors, Chinese cabbage was inoculated with 5314 transposon mutants of <I>P. carotovorum</I> subsp. <I>carotovorum</I> Pcc21 derived using Tn5 transposon mutagenesis. A total of 35 reduced-virulence or avirulent mutants were isolated, and 14 loci were identified. The 14 loci could be functionally grouped into nutrient utilization (<I>pyrD</I>, <I>purH</I>, <I>purD</I>, <I>leuA</I> and <I>serB</I>), production of plant cell-wall-degrading enzymes (PCWDEs) (<I>expI</I>, <I>expR</I> and PCC21_023220), motility (<I>flgA, fliA</I> and <I>flhB</I>), biofilm formation (<I>expI</I>, <I>expR</I> and <I>qseC</I>), susceptibility to antibacterial plant chemicals (<I>tolC</I>) and unknown function (ECA2640). Among the 14 genes identified, <I>qseC</I>, <I>tolC</I> and PCC21_023220 are novel pathogenicity factors of <I>P. carotovorum</I> subsp. <I>carotovorum</I> involved in biofilm formation, phytochemical resistance and PCWDE production, respectively.</P>
Microbiota on Spoiled Vegetables and Their Characterization
LEE, DONG HWAN,KIM, JIN-BEOM,KIM, MIHYUN,ROH, EUNJUNG,JUNG, KYUSUK,CHOI, MINSEON,OH, CHANGSIK,CHOI, JAEHYUK,YUN, JONGCHUL,HEU, SUNGGI International Association for Food Protection 2013 Journal of food protection Vol.76 No.8
<P>Spoilage causes vegetables to deteriorate and develop unpleasant characteristics. Approximately 30% of fresh vegetables are lost to spoilage, mainly due to colonization by bacteria. In the present study, a total of 44 bacterial isolates were obtained from a number of spoiled vegetables. The isolates were identified and classified into 20 different species of 14 genera based on fatty acid composition, biochemical tests, and 16S rDNA sequence analyses. Pseudomonas spp. were the species most frequently isolated from the spoiled vegetables. To evaluate the spoilage ability of each species, a variety of fresh vegetables were treated with each isolate and their degree of maceration was observed. In addition, the production of plant cell wall-degrading enzymes (PCWDEs), such as cellulase, xylanase, pectate lyase, and polygalacturonase, was compared among isolates to investigate their potential associations with spoilage. Strains that produce more PCWDEs cause spoilage on more diverse plants, and pectinase may be the most important enzyme among PCWDEs for vegetable spoilage. Most gram-negative spoilage bacteria produced acylated homoserine lactone, a quorum-sensing signal molecule, suggesting that it may be possible to use this compound effectively to prevent or slow down the spoilage of vegetables contaminated with diverse bacteria.</P>