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    Review of 'Lysobacter enzymogenes prevents Phytophthora infection by inhibiting pathogen growth and eliciting plant immune responses'

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    Lysobacter enzymogenes prevents Phytophthora infection by inhibiting pathogen growth and eliciting plant immune responsesCrossref
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        Rated 5 of 5.
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        Rated 5 of 5.
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        Rated 5 of 5.
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    Lysobacter enzymogenes prevents Phytophthora infection by inhibiting pathogen growth and eliciting plant immune responses

    The Phytophthora pathogen causes enormous damage to important agricultural plants. This group of filamentous pathogens is phylogenetically distant from fungi, making them difficult to control by most chemical fungicides. Lysobacter enzymogenes OH11 (OH11) is a biocontrol bacterium that secretes HSAF (Heat-Stable Antifungal Factor) as a broad-spectrum antifungal weapon. Here, we showed that OH11 could also control a variety of plant Phytophthora diseases caused by three major oomycetes (P. sojae, P. capsici and P. infestans). We provided abundant evidence to prove that OH11 protected host plants from Phytophthora pathogen infection by inhibiting mycelial growth, digesting cysts, suppressing cyst germination, and eliciting plant immune responses. Interestingly, the former two processes required the presence of HSAF, while the latter two did not. This suggested that L. enzymogenes could prevent Phytophthora infection via multiple previously unknown mechanisms. Therefore, this study showed that L. enzymogenes could serve as a promising alternative resource for promoting plant resistance to multiple Phytophthora pathogens.
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      Plant science & Botany

      Review text

      1. The components of TSB broth need to be clarified.

      2. In figure 2, is OH11 a purified protein? if not, how to quantify the protein with the controls? If purified, the buffer also needs to be used as a control.

      3. Is OH11 act as an effector? What kind of plant immunity was triggered by OH11, ETI?

      4. For the spray of OH11 in the tobacco leaves, how long will this protein stay on the leaves? Is there a degredation?

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