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Exometabolites of bread wheat and tomato affecting the plant-microbe interactions in the rhizosphere

Exometabolites of bread wheat and tomato affecting the plant-microbe interactions in the rhizosphere The composition of organic acids, carbohydrates, and amino acids released by the roots of wheat (Triticum aestivum L., cv. Obelisk) and tomato (Lycopersicon esculentum L., cv. Carmello) was examined. Tomato roots released threefold more organic acids, sevenfold more tyrosine, 3.8-fold more threonine, and 2.8-fold more arginine that wheat roots; in contrast, wheat roots released 4.1-fold more tryptophan than tomato roots. Differences in the ratio between organic acids and sugars and also in the intensity of L-tryptophan release could affect the interaction between tested plants and microorganisms in their rhizosphere. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Plant Physiology Springer Journals

Exometabolites of bread wheat and tomato affecting the plant-microbe interactions in the rhizosphere

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References (21)

Publisher
Springer Journals
Copyright
Copyright © 2011 by Pleiades Publishing, Ltd.
Subject
Life Sciences; Plant Physiology; Plant Sciences
ISSN
1021-4437
eISSN
1608-3407
DOI
10.1134/S1021443711050128
Publisher site
See Article on Publisher Site

Abstract

The composition of organic acids, carbohydrates, and amino acids released by the roots of wheat (Triticum aestivum L., cv. Obelisk) and tomato (Lycopersicon esculentum L., cv. Carmello) was examined. Tomato roots released threefold more organic acids, sevenfold more tyrosine, 3.8-fold more threonine, and 2.8-fold more arginine that wheat roots; in contrast, wheat roots released 4.1-fold more tryptophan than tomato roots. Differences in the ratio between organic acids and sugars and also in the intensity of L-tryptophan release could affect the interaction between tested plants and microorganisms in their rhizosphere.

Journal

Russian Journal of Plant PhysiologySpringer Journals

Published: Aug 21, 2011

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