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Key Molecules Involved in Beneficial Infection Process in Rhizobia–Legume Symbiosis

  • Chapter
Microbes for Legume Improvement

Abstract

The symbiotic relationships between nitrogen-fixing rhizobia and their legume hosts are the result of an intricate signaling network between the host and symbiont. The success of the symbiotic process depends on the competitiveness, specificity, infectivity, and effectiveness of rhizobia and follows a series of events, which are the result of the expression of different molecules from the bacteria, the host plant, or both partners. In this chapter, we review a serial of key molecules involved in the establishment of an efficient rhizobia–legume symbiosis and their role in the different steps of this process.

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Acknowledgments

The authors would like to thank our numerous collaborators and students involved in this research over the years. Funding was provided by Ministerio de Ciencia e Innovación and Junta de Castilla y León from Spain.

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Authors and Affiliations

  1. Departamento de Desarrollo Sostenible de Sistemas Agroforestales y Ganaderos, Instituto de Recursos Naturales y Agrobiología, IRNASA-CSIC, Salamanca, Spain

    Alvaro Peix

  2. Departamento de Microbiología y Genética. Laboratorio 209. Edificio Departamental de Biología, Doctores de la Reina s/n., Universidad de Salamanca, 37007, Salamanca, España

    Encarna Velázquez

  3. REQUIMTE/Department of Pharmacognosy. Faculty of Pharmacy, Porto University, Porto, Portugal

    Luis R. Silva

  4. Departamento de Microbiología y Genética. Centro Hispano-Luso de Investigaciones Agrarias (CIALE), Universidad de Salamanca, Salamanca, Spain

    Pedro F. Mateos

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  1. Alvaro Peix
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  1. Fac. Agricultural Sciences Dept. Agricultural Microbiology, Aligarh Muslim University, 202002, Aligarh, India

    Mohammad Saghir Khan , Javed Musarrat  & Almas Zaidi ,  & 

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Peix, A., Velázquez, E., Silva, L.R., Mateos, P.F. (2010). Key Molecules Involved in Beneficial Infection Process in Rhizobia–Legume Symbiosis. In: Khan, M.S., Musarrat, J., Zaidi, A. (eds) Microbes for Legume Improvement. Springer, Vienna. https://doi.org/10.1007/978-3-211-99753-6_3

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