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Halo blight seems to thrive when the temperatures are cooler. The optimal temperature for Pseudomonas Syringae to thrive is 20-23 °C. Moist environments also allow the spread of this disease. The pathogen enters the plant through wounds or stomata and hydathodes during periods of high relative humidity or free moisture.
Pseudomonas syringae is a rod-shaped, Gram-negative bacterium with polar flagella. As a plant pathogen , it can infect a wide range of species, and exists as over 50 different pathovars , [ 2 ] all of which are available to researchers from international culture collections such as the NCPPB , ICMP , and others.
Pseudomonas syringae pv. glycinea attacks all of the above-ground parts of soybean, but symptoms are typically seen on the mid-upper canopy of leaves and pods. [5] After infection, small, water-soaked spots surrounded by a chlorotic halo appear on the leaves. The brown or black centers of these spots indicate that the tissue is dying.
Pseudomonas is a genus of Gram-negative bacteria belonging to the family Pseudomonadaceae in the class Gammaproteobacteria.The 348 members of the genus [2] [3] demonstrate a great deal of metabolic diversity and consequently are able to colonize a wide range of niches. [4]
Pseudomonas thermotolerans is a Gram-negative, aerobic, rod-shaped bacterium found in the industrial cooking water of a cork-processing plant. It is capable of surviving at 47 °C (117 °F), [ 1 ] hence its name.
Pseudomonas infection refers to a disease caused by one of the species of the genus Pseudomonas. P. aeruginosa is a germ found in the environment and it is an opportunistic human pathogen most commonly infecting immunocompromised patients, such as those with cancer , diabetes , cystic fibrosis , [ 1 ] severe burns, AIDS , [ 2 ] or people who ...
Ice-minus bacteria is a common name given to a variant of the common bacterium Pseudomonas syringae (P. syringae).This strain of P. syringae lacks the ability to produce a certain surface protein, usually found on wild-type P. syringae.
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]