Fire blight, a devastating bacterial disease in pome fruits, causes severe economic losses worldwide. Hitherto, an effective control could only be achieved by using antibiotics, but this implies potential risks for human health, livestock and environment. A new approach allows transient inhibition of a step in the flavonoid pathway, thereby inducing the formation of a novel antimicrobial 3-deoxyflavonoid controlling fire blight in apple and pear leaves. This compound is closely related to natural phytoalexins in sorghum. The approach does not only provide a safe method to control fire blight: Resistance against different pathogens is also induced in other crop plants.
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Article Synopsis
- The study focused on identifying microorganisms that can antagonize the bacteria causing fire blight, testing 127 unknown bacterial isolates.
- Two strains, BCA3 and BCA19, were found to be effective, with BCA19 showing 13.9% stronger antagonistic activity.
- Further tests revealed that BCA19's culture filtrates inhibited the motility of the target bacteria and contained antibacterial compounds like indole, which effectively inhibited bacterial growth, suggesting BCA19 could serve as a biological control agent.
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