Xanthomonas campestris

Xanthomonas campestris
Black rot of crucifer leaves caused by Xanthomonas campestris pv. campestris
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Pseudomonadota
Class: Gammaproteobacteria
Order: Xanthomonadales
Family: Xanthomonadaceae
Genus: Xanthomonas
Species:
X. campestris
Binomial name
Xanthomonas campestris
(Pammel 1895) Dowson 1939
Type strain
NCPPB 528
Synonyms

Bacillus campestris Pammel 1895
Pseudomonas campestris (Pammel 1895) Smith 1897
Bacterium campestris (Pammel 1895) Smith 1897
Phytomonas campestris (Pammel 1895) Bergey et al. 1923

Xanthomonas campestris is a gram-negative, obligate aerobic bacterium that is a member of the Xanthomonas genus, which is a group of bacteria that are commonly known for their association with plant disease.[1] This species includes Xanthomonas campestris pv. campestris, the cause of black rot in brassicas (cruciferous vegetables), one of the most important diseases of brassicas worldwide.

These bacteria are facultative saprophytes, meaning that they are typically parasitic while also having the ability to live on dead or decaying organic matter under the proper conditions. Upon initial infection, the bacteria remain in the epiphytic stage; however, the harmful endophytic stage is reached when the bacteria actually enter the plant host through natural openings.[2] In general, the genes that contribute significantly to the plant-bacteria relationship are the avirulence (avr) genes, the hypersensitivity response and pathogenicity (hrp) genes, and the pathogenicity factors (rpf) genes.[1][3][4] Additionally, the virulence determinants associated with the seedborne diseases that result from this bacterium include extracellular enzymes, polysaccharides, lipopolysaccharides, etc.[3]

Several strains of Xanthomonas campestris also produce an exopolysaccharide called xanthan, making it valuable in the commercial production of xanthan gum, which has important uses in the food, oil, agricultural, and pharmaceutical industries.[5]

  1. ^ a b Tang, Ji-liang; Tang, Dong-Jie; Dubrow, Zoe E.; Bogdanove, Adam; An, Shi-qi (February 2021). "Xanthomonas campestris Pathovars". Trends in Microbiology. 29 (2): 182–183. doi:10.1016/j.tim.2020.06.003. ISSN 0966-842X. PMID 32616307. S2CID 220327771.
  2. ^ Cite error: The named reference :4 was invoked but never defined (see the help page).
  3. ^ a b Chan, James W. Y. F; Goodwin, Paul H (1999-11-01). "The molecular genetics of virulence of Xanthomonas campestris". Biotechnology Advances. 17 (6): 489–508. doi:10.1016/S0734-9750(99)00025-7. ISSN 0734-9750. PMID 14538126.
  4. ^ Cite error: The named reference :3 was invoked but never defined (see the help page).
  5. ^ Palaniraj, Aarthy; Jayaraman, Vijayakumar (2011-09-01). "Production, recovery and applications of xanthan gum by Xanthomonas campestris". Journal of Food Engineering. 106 (1): 1–12. doi:10.1016/j.jfoodeng.2011.03.035. ISSN 0260-8774.