Dickeya dadantii

Dickeya dadantii
Soft rot in an onion caused by Dickeya dadantii or Pectobacterium carotovorum
Scientific classification
Domain:	Bacteria
Phylum:	Pseudomonadota
Class:	Gammaproteobacteria
Order:	Enterobacterales
Family:	Pectobacteriaceae
Genus:	Dickeya
Species:	D. dadantii
Binomial name
Dickeya dadantii Samson et al. 2005[1]

Dickeya dadantii is a Gram-negative bacillus that belongs to the family Pectobacteriaceae. It was formerly known as Erwinia chrysanthemi but was reassigned as Dickeya dadantii in 2005.^[2] Members of this family are facultative anaerobes, able to ferment sugars to lactic acid, have nitrate reductase, but lack oxidases. Even though many clinical pathogens are part of the order Enterobacterales, most members of this family are plant pathogens. D. dadantii is a motile, nonsporing, straight rod-shaped cell with rounded ends, much like the other members of the genus, Dickeya.^[3] Cells range in size from 0.8 to 3.2 μm by 0.5 to 0.8 μm and are surrounded by numerous flagella (peritrichous).^[4]

In the natural plant environment, D. dadantii causes plant maladies such as necrosis, blight and “soft rot,” which is a progressive tissue maceration.^[5] D. dadantii contains many pectinases that are able to macerate and break down the plant cell wall material. This exposed part of the plant releases nutrients that can facilitate bacterial growth. Commonly infected plants include potato tubers, bulbs of vegetables, and ornamental crops.