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The Role of Lectins in Symbiotic Plant-Microbe Interactions

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Plant Carbohydrates II

Part of the book series: Encyclopedia of Plant Physiology ((921,volume 13 / B))

Abstract

Symbiosis is usually understood to be a constant and intimate association between two organisms which results in mutual benefit to both. Inherent to the concept of symbiosis is the view that the association is a specific one, involving only certain partners matched by evolution. Symbiosis between higher plants and microorganisms occurs in a wide range of expressions, reflecting both the diversity of plants and protists, and the opportunity for partner selection provided by continuous and close contact between plants and the multitude of microorganisms sharing their niche. Those interactions that have achieved symbiosis include mycorrhizae, lichens, various eukaryotes in association with blue- green bacteria (blue-green algae), and the legume and nonlegume nitrogen-fixing associations.

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Authors
  1. E. L. Schmidt
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  2. B. B. Bohlool
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Editors and Affiliations

  1. Institut für Botanik, Universität Regensburg, 8400, Regensburg, Germany

    Widmar Tanner

  2. Institute of Biological Chemistry, Washington State University, Pullman, WA, 99164, USA

    Frank A. Loewus

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© 1981 Springer-Verlag Berlin · Heidelberg

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Schmidt, E.L., Bohlool, B.B. (1981). The Role of Lectins in Symbiotic Plant-Microbe Interactions. In: Tanner, W., Loewus, F.A. (eds) Plant Carbohydrates II. Encyclopedia of Plant Physiology, vol 13 / B. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-68234-6_26

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  • DOI: https://doi.org/10.1007/978-3-642-68234-6_26

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