Xanthomonas campestris

Xanthomonas campestris is a bacterial species that belongs to the genus Xanthomonas. It is known for causing a variety of plant diseases, most notably black rot in cruciferous vegetables such as cabbage and cauliflower.

Taxonomy

Xanthomonas campestris is a Gram-negative, rod-shaped bacterium. It is a member of the family Xanthomonadaceae, which includes other plant pathogenic bacteria.

Pathogenicity

Xanthomonas campestris is a pathogen of many plant species, causing diseases such as black rot, bacterial wilt, and bacterial leaf spot. The bacterium enters the plant through natural openings or wounds, and then colonizes the xylem, causing wilting and necrosis.

Black Rot

Black rot, caused by Xanthomonas campestris pv. campestris, is a serious disease of cruciferous vegetables. The bacterium causes yellow, V-shaped lesions on the edges of leaves, which eventually turn black and rot. The disease can cause significant yield losses in affected crops.

Xanthan Gum

Xanthomonas campestris is also known for its role in the production of xanthan gum, a polysaccharide used as a food additive and thickening agent. The bacterium produces xanthan gum during fermentation, and the gum is then extracted and purified for use in food and other products.

Control

Control of Xanthomonas campestris diseases involves a combination of cultural practices, such as crop rotation and sanitation, and the use of resistant varieties. Chemical control with bactericides can also be effective, but should be used as part of an integrated pest management strategy.

See Also

• Plant Pathology
• Bacterial Leaf Spot
• Xanthan Gum

This article is a stub. You can help WikiMD by registering to expand it. Editing is available only to registered and verified users. WikiMD is a comprehensive, free health & wellness encyclopedia.