Plant root development can be largely affected through the association of roots with plant growth-promoting rhizobacteria (PGPR). However, little is known about the identity of plant genes enabling such PGPR-plant root associations. Differences in the responsiveness to PGPR among cultivars suggest genetic variation for this trait within germplasm. In this study, two genotypes of common bean (Phaseolus vulgaris L.), BAT477 and DOR364, were identified showing contrasting responsiveness in root development to inoculation with the PGPR Azospirillum brasilense Sp245. Inoculation with an A. brasilense Sp245 mutant strain strongly reduced in auxin biosynthesis or addition of increasing concentrations of exogenous auxin to the plant growth medium, indicated that the differential response to A. brasilense Sp245 among the bean genotypes is related to a differential response to the bacterial produced auxin. To further assess the role of the plant host in root responsiveness, a population of Recombinant Inbred Lines (RILs) of the DOR364×BAT477 cross was used to evaluate the efficacy of exogenous auxin on root development. We detected significant phenotypic variation among the RILs for basal root formation during germination upon addition of auxin to the growth medium. Genetic analysis revealed two quantitative trait loci (QTLs) associated with basal root responsiveness to auxin of which one explained 36% of the phenotypic variation among the RILs. This latter QTL mapped to the same location as a QTL for root tip formation at low P, suggesting that the host effect on root responsiveness to IAA interacts with specific root development. Also, significant correlations between basal root responsiveness to auxin and growth, root tips and root dry weight at low P were identified. To our knowledge, this is the first report on QTL detection for root responsiveness to auxin.

No abstract

Several plant growth-promoting rhizobacteria (PGPR) have shown potential to enhance nodulation of legumes when coinoculated with Rhizobium. To optimize the efficiency of these Rhizobium-PGPR-host plant interactions, unravelling the underlying mechanisms and analyzing the influence of specific environmental conditions is crucial. In this work the effect of four PGPR strains on the symbiotic interaction between Rhizobium and common bean (Phaseolus vulgaris) was studied under deficient versus sufficient phosphorus supply. It was observed that the effect on nodulation of three out of four PGPR tested was strongly dependent on P nutrition . Further, the use of specific PGPR mutant strains indicated that bacterial indole-3-acetic-acid production (IAA) and l-aminocyclopropane-I-carboxylate (ACe) deaminase activity play an important role in the host nodulation response, particularly under low P conditions. Moreover, it was shown that the differential response to PGPR under low versus high P conditions was associated with changes in the host hormone sensitivity for nodulation induced under P deficiency. These findings contribute to the understanding of the interplay between Rhizobium, PGPR R. Remans ([gJ

The current methodology used in quality control of Ecuadorian beverages such as Pájaro azúl, Puro and Pata de vaca is carried out by using conventional gas chromatography; however, it does not allow the fingerprinting of these Ecuadorian spirit beverages and their possible cases of adulteration. In order to overcome this drawback, comprehensive two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) was combined with multivariate data analysis, revealing that compounds like citronellal, citronellol, geraniol, methyl anthranilate, (−)-trans-α-bergamotene, (−)-cis-α-bergamotene and d-limonene can be considered key elements for pattern recognition of these traditional beverages and product adulteration cases. Thus, the two-dimensional chromatographic fingerprints obtained by GC × GC–MS coupled with chemometric analysis, using Principal Component Analysis and Fisher-ratio can be considered as a potential strategy for adulteration recognition, and it may used as a quality assurance system for Ecuadorian traditional spirits.