Abstract
Agrobacterium sp. and related species which in the soil and in the rhizosphere of wheat accompany the fungusGaeumannomyces graminis var.tritici and cause take-all of the wheat roots produced polysaccharides in pure cultures (glucans, mannoglucans and galactomannoglucans). These polysaccharides were utilized better by the mycelium ofO. graminis than glucose and polysaccharides of plant origin that occurred on the surface of wheat roots (the so-called mucigel). At lower concentrations these bacterial polysaccharides stimulated growth of wheat roots, higher concentrations (more than 0.1 %) were inhibitory. Bacteria inoculated on the surface of wheat first inhibited and then stimulated the development of the plants and their growth. Changes in the growth rate of wheat, the rhizosphere of which was colonized by bacteria simultaneously with the fungusO. graminis and also some changes in the course of the disease of wheat roots caused by the fungus can be explained by the inhibitory or stimulatory effect of polysaccharides of accompanying bacteria.
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Lasík, J., Staněk, M., Vančura, V. et al. Effect of bacterial polysaccharides on the growth ofGaeumannomyces graminis var.tritici and wheat roots. Folia Microbiol 24, 262–268 (1979). https://doi.org/10.1007/BF02926458
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DOI: https://doi.org/10.1007/BF02926458