Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-04T18:45:06.334Z Has data issue: false hasContentIssue false
  • English
  • Français

The celery-rot bacillus1

Published online by Cambridge University Press:  27 March 2009

H. Wormald
H. Wormald
Affiliation:
(Mycological Department, South-Eastern Agricultural College, Wye.)
Get access Rights & Permissions [Opens in a new window]

Extract

1. A bacillus isolated from celery affected by soft-rot reproduced the disease when inoculated into celery plants.

2. Other vegetables commonly grown as garden crops are susceptible to attack by the same organism.

3. The bacillus is very sensitive to the action of antiseptic and germicidal reagents.

4. It is typically bacilliform but under certain conditions may be almost isodiametric and coccus-like, or it may develop into very long filaments.

5. It is capable of growing in a synthetic medium containing a sugar or pectin as the sole carbon compound.

6. Its group number is 221·1113522 and since B. carotovorus Jones proves to be a yellow organism the latter must also be included under that number. The two organisms appear to differ slightly on minor points, e.g. vigour of growth in Uschinsk's solution and on celery extract agar.

7. Like B. carotovorus the celery-rot organism is very sensitive to desiccation.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 8 , Issue 2 , March 1917 , pp. 216 - 245
Copyright
Copyright © Cambridge University Press 1917

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

BIBLIOGRAPHY

1.Arthur, J. C.The Movement of Protoplasm in Coenocytic Hyphae. Ann. Bot. XI, 1897, pp. 491–507.Google Scholar
2.de Baby, A.Ueber einige Sclerotinien und Sclerotinienkrankheiten. Bot. Zeit. 44, 1886, pp. 377–387et seq.Google Scholar
3.Behrens, J.Untersuchung über die Gewinnung der Hanffaser durch natürliche Röstmethoden. Cent. f. Bakt. 2 Abt. Bd. VIII, 1902, pp. 114–120et seq.Google Scholar
4.Bokorny, Th.Pilzfeindliche Wirkung chemischer Stoffe. Chemische Konservierung. Cent. f. Bakt. 2 Abt. Bd. XXXVII, 1913, pp. 168–267.Google Scholar
5.Buller, H. R.The Enzymes of Polyporus squamosus, Fries. Ann. Bot. XX, 1906, pp. 49–59.CrossRefGoogle Scholar
6.Court, Dorothy. On the use of Antiseptics in Autolysis of Animal and Vegetable Matter. Proc. Roy. Soc. of Edinburgh, XXXII, 1912, pp. 251–261.Google Scholar
7.Doidge, Ethel M.A Bacterial Disease of the Mango. Bacillus mangiferae, n.sp. Ann. of Applied Biology, II, 1915, pp. 1–44.CrossRefGoogle Scholar
8.Eyre, J. W. H.Bacteriological Technique. 2nd ed.Philadelphia and London, 1913.Google Scholar
9.van Hall, C. J. J.Das Faulen der jungen Schösslinge und Rhizome von Iris florentina und Iris germanica. Zeitsch. f. Pflanzenkr. Bd. XIII, 1903, pp. 129–144.Google Scholar
10.Harding, H. A.The Constancy of certain Physiological Characters in the Classification of Bacteria. New York Agric. Expt. Sta. Tech. Bull. 13, 1910.Google Scholar
11.Harding, H. A., and Morse, W. J.The Bacterial Soft Rot of Certain Vegetables.—The Mutual Relationships of the Causal Organisms. New York Agric. Expt. Sta. Tech. Bull. 11, 1909.Google Scholar
12.Harrison, F. C.A bacterial disease of cauliflower (Brassica oleracea) and allied plants. Cent. f. Bakt. 2 Abt. Bd. XIII, 1904, pp. 46–55, 185–198.Google Scholar
13.Jackson, B. D.A Glossary of Botanic Terms. London, 1900.Google Scholar
14.Johnson, T., and Adams, J.Bacterial Rot in Turnips and other Brassicas in Ireland. Econ. Proc. Roy. Dublin Soc. Vol. II, No. 1, 02. 1910, pp. 1–7.Google Scholar
15.Jones, L. R.A Soft Rot of Carrot and other Vegetables. Vermont Agric. Exp. Sta. Ann. Rept. 1900, pp. 299–332.Google Scholar
16.Jones, L. R.Bacillus carotovorus, n.sp., die Ursache einer weichen Fäulnis der Möhre. Cent. f. Bakt. 2 Abt. Bd. VII, 1901, pp. 12–21, 61–68.Google Scholar
17.Jones, L. R. The cytolytic enzyme produced by Bacillus carotovorus and certain other soft-rot bacteria. Cent. f. Bakt. 2 Abt. Bd. XIV, 1905, pp. 257–272.Google Scholar
18.Jones, L. R.The Bacterial Soft Rots of Certain Vegetables. Pt. II. Pectinase, the Cytolytic Enzyme produced by Bacillus carotovorus and certain other Soft-Rot Organisms. New York Agric. Expt. Sta. Tech. Bull. 11, 1909, pp. 289–368.Google Scholar
19.Kellerman, K. F., McBeth, I. G., Scales, F. M., and Smith, N. R.Identification and Classification of Cellulose-dissolving Bacteria. Cent. f. Bakt. Abt. 2, Bd. XXXIX, 1913, pp. 502–522.Google Scholar
20.Kellerman, K. F., and Beckwith, T. D.The Effect of Copper Sulphate upon water bacteria. U. S. Dept. of Agric. Bur. of Plant Ind. Bull. No. 100, Pt. XII, 1906, pp. 1–19.Google Scholar
21.Lafar, F.Handbuch der Technischen Mykologie. Bd. I. Jena, 1907.Google Scholar
22.Lotsy, J. P.Vorträge über Botanische Stammesgeschichte. Bd. I. Jena, 1907.Google Scholar
23.Minervini, R.Ueber die baktericide Wirkung des Alkohols. Zeitschr. f. Hyg. Bd. XXIX, 1898, pp. 117–148.Google Scholar
24.Moore, G. T., and Kellerman, K. F.A Method of Destroying or Preventing the Growth of Algae and Certain Pathogenic Bacteria in Water Supplies. U. S. Dept. of Agric. Bur. of Pl. Ind. Bull. 64, 1904.Google Scholar
25.Navassart, . Zeit. f. phys. Chem. Vol. 72.Google Scholar
26.Omelianski, W.Ueber die Gärung der Cellulose. Cent. f. Bakt. 2 Abt. Bd. VIII, 1902, pp. 193–201et seq.Google Scholar
27.Potter, M. C.On a Bacterial Disease—White Rot—of the Turnip. Proc. Univ. Durham Phil. Soc. 11. 1899, pp. 1–3.Google Scholar
28.Potter, M. C.On a Bacterial Disease of the Turnip (Brassica napus). Proc. Roy. Soc. Vol. 67, 1900, pp. 442–559.Google Scholar
29.Potter, M. C.Ueber eine Bakterienkrankheit der Rüben (Brassica napus). Cent. f. Bakt. 2 Abt. Bd. VII, 1901, pp. 282–288, 353–362.Google Scholar
30.Potter, M. C. On the Parasitism of Pseudomonas destructans (Potter). Proc. Roy. Soc. Vol. 70; 1902, pp. 392–397.Google Scholar
31.Potter, M. C.Bacterial Diseases of Plants. Jour. Agric. Sci. Vol. IV, Pt. 3, 1912, pp. 323–337.Google Scholar
32.Price, T. M.The effect of some food preservatives on the action of digestive enzymes. Cent. f. Bakt. 2 Abt. Bd. XIV, pp. 65–75.Google Scholar
33.Rand, F. V.Dissemination of Bacterial Wilts of Cucurbits. Journ. of Agric. Research, Vol. V, No. 6, 11. 1915, pp. 257–260.Google Scholar
34.Ridgway, R.Color Standards and Color Nomenclature. Washington, 1912.Google Scholar
35.Salmon, E. S. Celery “Blight” and its Prevention. Jour. S. E. Agric. Coll. Wye, Kent, No. 21, 1912, pp. 329–338.Google Scholar
36.Smith, E. F.Bacteria in Relation to Plant Diseases. Washington. Vol. I, 1905; Vol. II, 1911; Vol. III, 1914.Google Scholar
37.Smith, E. F.Pseudomonas campestris (Pammel). The cause of a brown rot in oruciferous plants. Cent. f. Bakt. 2 Abt. Bd. III, pp. 284–291; 408–415; 478–486.Google Scholar
38.Smith, E. F.Growth of Bacteria in the Presence of Chloroform and Thymol. Science, N. S. Vol. XIII, 1901, p. 327.Google Scholar
39.Smith, E. F.The Effect of Black Rot on Turnips. U. S. Dept. of Agric. Bur. of Pl. Ind. Bull. 29, 1903.Google Scholar
40.Spieckermann, A.Beitrag zur Kenntnis der bakteriellen Wundfäulnis der Kulturpflanzen. Landwirtschaftliche Jahrbücher, Bd. XXXI, 1902, pp. 155–178.Google Scholar
41.Townsend, C. O. A Soft Rot of the Calla Lily. U. S. Dept. of Agric. Bur. of Pl. Ind. Bull. No. 60, 06, 1904.Google Scholar
42.Ward, H. MarshallA Lily Disease. Ann. Bot. Vol. II, 1888, pp. 319–378.CrossRefGoogle Scholar
43.Wilson, J. K.Untersuchungen über die Desinfektion von Grassamen. Cent. f. Bakt. 2 Abt. Bd. XXXII, 1912, p. 201. (Abstract of a paper read before the Society of American Bacteriologists, Dec. 1910.)Google Scholar
44.Winogradsky, S.Sur le rouissage du lin et son agent microbien. Compt. Rend, des sé de I'Acad. des sci. Tome CXXI, 1895, pp. 742–745.Google Scholar
45.Wormald, H. Experiments with Rhizopus nigricans on Tomatoes. Jour. S. E. Agric. Coll., Wye, No. 21, 1912, pp. 381–391.Google Scholar
46.Wormald, H.A Bacterial Rot of Celery. Jour. Agric. Sci. Vol. VI, Pt. II, 05, 1914, pp. 203–219.Google Scholar
47.Wormald, H. A Heart Rot of Celery caused by Bacteria. Jour. S. E. Agric. Coll., Wye, No. 22, 1913, pp. 457–473 (or Reprint from the same, pp. 71–87).Google Scholar