Fatty Acid Polymorphism of Ralstonia solanacearum in Different Egyptian Governorates and other European Countries

Abstract

A B S T R A C T Eight isolates ofRalstonia solanacearum, the causal organism of potato brown rot (bacterial wilt) from Egypt and other European countries were characterized according to their biochemical and physiological properties. The selected bacterial isolates were classified as race 3 based on their virulence on different host plants. Virulence degree of all isolates was high on potato cultivar "Lady Rosetta" except isolates RsIs2 and Rs48. Virulence varied from high to low on potato cultivar "Cara", tomato, eggplant and pepper. Analysis of tested R. solanacearum fatty acid profiles showed two groups; group I contains European isolates with long chainshydroxylated fatty acids while, the Egyptian isolates presented in group II with short chains. A comparative analysis of fatty acid composition and virulence of tested bacteria gives a possibility to suppose that fatty acids may be play an important role in pathogenicity of R. solanacearum.

Determination of poly‐β‐hydroxybutyrate assimilation by postlarval whiteleg shrimp, Litopenaeus vannamei using stable 13C isotope tracing

“…These LCFAs are reported to be two of the most dominant saturated FAs in Ralstonia spp. For instance, Behiry, Younes, Mohamed, and Mohamed (2015) reported the LCFAs pentadecanoic acid (15:0) and palmitic acid (16:0) to account for 13 and 48% and 18 and 22%, respectively, of the total FA contents in two European Ralstonia solanacearum isolates Scotland RsSc1 and NetherlandsRsNe1, respectively. In the present study, however, the exact ratio of the 13 C transferred in PHB and in the structural components of R. eutropha DSM545 is not known.…”