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Changes in developing plant microbial community structure as affected by contaminated water.

A M Ibekwe¹, C M Grieve

¹George E. Brown Jr. Salinity Laboratory, U.S. Department of Agriculture-Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA.

FEMS Microbiology Ecology

|August 29, 2009

Summary

Escherichia coli O157:H7 contamination in lettuce soil affects microbial communities. Microbial development in lettuce takes 7-12 days, indicating a critical window for pathogen contamination risk.

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Area of Science:

Microbiology
Environmental Science
Plant Science

Background:

Escherichia coli O157:H7 is a foodborne pathogen.
Soil type and plant age can influence microbial community composition.

Purpose of the Study:

To analyze the impact of contaminated soil and water on lettuce rhizosphere and phyllosphere microbial communities.
To determine how plant age affects microbial community structure and composition in the presence of E. coli O157:H7.

Main Methods:

Irrigation of lettuce with E. coli O157:H7 contaminated water in sand and clay soils.
Extraction of bacterial nucleic acids from rhizosphere and phyllosphere samples at different growth stages.
Polymerase chain reaction (PCR) amplification of 16S ribosomal RNA (rRNA) followed by denaturing gradient gel electrophoresis (DGGE).
Sequencing of prominent DGGE bands to identify bacterial populations.
Analysis of microbial diversity using the Shannon index (H).

Main Results:

Bacterial genera identified included Pseudomonas, Acidobacterium, Bacillus, and Agrobacterium.
Rhizosphere samples exhibited more complex bacterial community patterns than bulk soil and phyllosphere.
Clay soil showed higher microbial diversity than sandy soil in the first week.
Microbial community development in lettuce stabilized after the first week.

Conclusions:

Lettuce microbial community development takes approximately 7-12 days.
This 7-12 day period represents a potential window for increased pathogen contamination risk.