生物技术通报 ›› 2021, Vol. 37 ›› Issue (2): 174-186.doi: 10.13560/j.cnki.biotech.bull.1985.2020-0831
王琪媛1,3(
), 王甲辰2, 叶磊1, 姜帆1()
收稿日期:2020-07-07
出版日期:2021-02-26
发布日期:2021-02-26
作者简介:王琪媛,女,博士,研究方向：植物生理;E-mail： 基金资助:
WANG Qi-yuan1,3(), WANG Jia-chen2, YE Lei1, JIANG Fan1()
Received:2020-07-07
Published:2021-02-26
Online:2021-02-26
摘要：
盐胁迫是抑制植物生长的主要非生物因素之一,高浓度的盐分不利于植物体的生长和发育,严重时会导致植物细胞及植物体死亡。已有大量实验结果显示含ACC脱氨酶的根际细菌可以缓解高盐对植物的危害。ACC脱氨酶可以降解乙烯的直接前体1-氨基环丙烷-1-羧酸（ACC）,从而降低胁迫乙烯的合成量。胁迫乙烯是阻碍植物生长的主要原因。首先介绍了根际促生细菌的概念,概括了高盐对植物的毒害作用以及乙烯的生物合成和生理效应,着重阐述了含ACC脱氨酶的根际细菌的作用方式及其提高植物耐盐性的生理机制,以期为这类细菌在农业生产中的应用提供理论支撑。
王琪媛, 王甲辰, 叶磊, 姜帆. 含ACC脱氨酶的根际细菌提高植物抗盐性的研究进展[J]. 生物技术通报, 2021, 37(2): 174-186.
WANG Qi-yuan, WANG Jia-chen, YE Lei, JIANG Fan. Research Advances on Enhancement of Plant Resistance to Salinity Stress by Rhizobacteria Containing ACC Deaminase[J]. Biotechnology Bulletin, 2021, 37(2): 174-186.
图1 细菌体内的ACC脱氨酶降解植物产生的ACC示意图[16]
图2 环境胁迫下植物激素乙烯含量随时间的变化[42] A：未接种根际细菌;B：接种含有ACC脱氨酶的根际细菌
| 细菌种类 | 植物 | 处理条件 | 参考文献 |
|---|---|---|---|
| 皮氏无色杆菌（Achromobacter piechaudii） | 番茄（Tomato） | 0-172 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens） | 落花生（Groundnut） | 120 mmol/L NaCl | [ |
| 恶臭假单胞菌UW4（Pseudomonas putida UW4） | 油菜（Canola） | 1 mol/L NaCl at 10℃,1 mmol/L NaCl at 20℃ | [ |
| 恶臭假单胞菌N21（Pseudomonas putida N21）,绿脓假单胞菌N39（Pseudomonas aeruginosa N39）,变形斑沙雷菌M35（Serratia proteamaculans M35） | 小麦（Triticum aestivum） | Electrical conductivity 1,5,10,15 dS/m | [ |
| 荧光假单胞菌（Pseudomonas fluorescens）,恶臭假单胞菌（Pseudomonas putida） | 油菜（Canola） | Electrical conductivity 11,22 dS/m | [ |
| 恶臭假单胞菌UW4（Pseudomonas putida UW4） | 黄瓜（Cucumber） | 0-200 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens） | 黄瓜（Cucumber）、番茄（Tomato） | 659 ms/m | [ |
| 碘短杆菌（Brevibacterium iodinum）,地衣芽孢杆菌（Bacillus licheniformis） | 红辣椒（Red pepper） | 100-200 mmol/L NaCl | [ |
| 门多萨假单胞菌（Pseudomonas mendocina） | 番茄（Tomato） | 172-207 mmol/L NaCl | [ |
| 假单胞菌株VS1（Pseudomonas sp. VS1） | 大豆（Soybean） | 200 mmol/L NaCl | [ |
| 鹰嘴豆中慢生根瘤菌（Mesorhizobium ciceri） | 鹰嘴豆（Chickpea） | 0.15% NaCl | [ |
| 花生根瘤菌（Bradyrhizobium sp.）,肠杆菌属（Enterobacter sp.）,金黄杆菌属（Chryseobacterium sp.） | 绿豆（Mung bean）、豆（Bean）、花生（Peanut） | 50 mmol/L NaCl | [ |
| 丁香假单胞菌（Pseudomonas syringae）,荧光假单胞菌（Pseudomonas fluorescens） | 绿豆（Mung bean） | Electrical conductivity 4-12 dS/m | [ |
| 产酸克雷伯菌（Klebsiella oxytoca） | 棉花（Cotton） | 1.3-3.5 g NaCl / kg soil | [ |
| 恶臭假单胞菌（Pseudomonas putida）,皱褶假单胞菌（Pseudomonas corrugata） | 大麦（Barley）、燕麦（oats） | Electrical conductivity 9.4 dS/m | [ |
| 芽孢杆菌（Bacillus）,节杆菌（Arthrobacter）,链霉菌（Streptomyces）,白蚁菌（Isoptericola） | 中华补血草（Limonium sinense Kuntze） | 0-250 mmol/L NaCl | [ |
| 肠杆菌（Enterobacter sp.） | 番茄（Tomato）,拟南芥（Arabidopsis） | 200 mmol/L NaCl | [ |
| 恶臭假单胞菌（Pseudomonas putida） | 番茄（Tomato） | 0-190 mmol/L NaCl | [ |
| 原玻璃蝇节杆菌（Arthrobacter protophormiae） | 豌豆（Pisum sativum L.） | 100,200 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens）,米氏假单胞菌（Pseudomonas migulae） | 番茄（Tomato） | 0-185 mmol/L NaCl | [ |
| 施氏假单胞菌（Pseudomonas stutzeri） | 水稻（Rice） | 120 mmol/L,2000 mmol/L NaCl | [ |
| 重氮营养哈特曼杆菌（Hartmannibacter diazotrophicus） | 大麦（Barley） | 200,400 mmol/L NaCl | [ |
| 表皮短杆菌（Brevibacterium epidermidis）,阿氏芽孢杆菌（Bacillus aryabhattai） | 油菜（Canola） | 120 mmol/L NaCl | [ |
| 草螺菌（Herbaspirillum sp.） | 大白菜（Chinese cabbage） | 0,150 mmol/L NaCl | [ |
| 争论贪噬菌（Variovorax paradoxus） | 豌豆（Pisum sativum L.） | 70,130 mmol/L NaCl | [ |
| 假单胞菌（Pseudomonas spp.） | 番茄（Tomato） | 0,75 mmol/L NaCl | [ |
| 肠杆菌EN-21（Enterobacter sp. EN-21） | 甘蔗（Sugarcane） | 200 mmol/L NaCl | [ |
| 简单芽胞杆菌UT1（Bacillus simplex UT1） | 小麦（Triticum aestivum） | 10,20 mg/mL NaCl | [ |
| 巨大芽胞杆菌STB1（Bacillus megaterium STB1） | 番茄（Tomato） | 200 mmol/L NaCl | [ |
表1 含ACC 脱氨酶的根际细菌提高植物耐盐性的主要相关文献列表
| 细菌种类 | 植物 | 处理条件 | 参考文献 |
|---|---|---|---|
| 皮氏无色杆菌（Achromobacter piechaudii） | 番茄（Tomato） | 0-172 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens） | 落花生（Groundnut） | 120 mmol/L NaCl | [ |
| 恶臭假单胞菌UW4（Pseudomonas putida UW4） | 油菜（Canola） | 1 mol/L NaCl at 10℃,1 mmol/L NaCl at 20℃ | [ |
| 恶臭假单胞菌N21（Pseudomonas putida N21）,绿脓假单胞菌N39（Pseudomonas aeruginosa N39）,变形斑沙雷菌M35（Serratia proteamaculans M35） | 小麦（Triticum aestivum） | Electrical conductivity 1,5,10,15 dS/m | [ |
| 荧光假单胞菌（Pseudomonas fluorescens）,恶臭假单胞菌（Pseudomonas putida） | 油菜（Canola） | Electrical conductivity 11,22 dS/m | [ |
| 恶臭假单胞菌UW4（Pseudomonas putida UW4） | 黄瓜（Cucumber） | 0-200 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens） | 黄瓜（Cucumber）、番茄（Tomato） | 659 ms/m | [ |
| 碘短杆菌（Brevibacterium iodinum）,地衣芽孢杆菌（Bacillus licheniformis） | 红辣椒（Red pepper） | 100-200 mmol/L NaCl | [ |
| 门多萨假单胞菌（Pseudomonas mendocina） | 番茄（Tomato） | 172-207 mmol/L NaCl | [ |
| 假单胞菌株VS1（Pseudomonas sp. VS1） | 大豆（Soybean） | 200 mmol/L NaCl | [ |
| 鹰嘴豆中慢生根瘤菌（Mesorhizobium ciceri） | 鹰嘴豆（Chickpea） | 0.15% NaCl | [ |
| 花生根瘤菌（Bradyrhizobium sp.）,肠杆菌属（Enterobacter sp.）,金黄杆菌属（Chryseobacterium sp.） | 绿豆（Mung bean）、豆（Bean）、花生（Peanut） | 50 mmol/L NaCl | [ |
| 丁香假单胞菌（Pseudomonas syringae）,荧光假单胞菌（Pseudomonas fluorescens） | 绿豆（Mung bean） | Electrical conductivity 4-12 dS/m | [ |
| 产酸克雷伯菌（Klebsiella oxytoca） | 棉花（Cotton） | 1.3-3.5 g NaCl / kg soil | [ |
| 恶臭假单胞菌（Pseudomonas putida）,皱褶假单胞菌（Pseudomonas corrugata） | 大麦（Barley）、燕麦（oats） | Electrical conductivity 9.4 dS/m | [ |
| 芽孢杆菌（Bacillus）,节杆菌（Arthrobacter）,链霉菌（Streptomyces）,白蚁菌（Isoptericola） | 中华补血草（Limonium sinense Kuntze） | 0-250 mmol/L NaCl | [ |
| 肠杆菌（Enterobacter sp.） | 番茄（Tomato）,拟南芥（Arabidopsis） | 200 mmol/L NaCl | [ |
| 恶臭假单胞菌（Pseudomonas putida） | 番茄（Tomato） | 0-190 mmol/L NaCl | [ |
| 原玻璃蝇节杆菌（Arthrobacter protophormiae） | 豌豆（Pisum sativum L.） | 100,200 mmol/L NaCl | [ |
| 荧光假单胞菌（Pseudomonas fluorescens）,米氏假单胞菌（Pseudomonas migulae） | 番茄（Tomato） | 0-185 mmol/L NaCl | [ |
| 施氏假单胞菌（Pseudomonas stutzeri） | 水稻（Rice） | 120 mmol/L,2000 mmol/L NaCl | [ |
| 重氮营养哈特曼杆菌（Hartmannibacter diazotrophicus） | 大麦（Barley） | 200,400 mmol/L NaCl | [ |
| 表皮短杆菌（Brevibacterium epidermidis）,阿氏芽孢杆菌（Bacillus aryabhattai） | 油菜（Canola） | 120 mmol/L NaCl | [ |
| 草螺菌（Herbaspirillum sp.） | 大白菜（Chinese cabbage） | 0,150 mmol/L NaCl | [ |
| 争论贪噬菌（Variovorax paradoxus） | 豌豆（Pisum sativum L.） | 70,130 mmol/L NaCl | [ |
| 假单胞菌（Pseudomonas spp.） | 番茄（Tomato） | 0,75 mmol/L NaCl | [ |
| 肠杆菌EN-21（Enterobacter sp. EN-21） | 甘蔗（Sugarcane） | 200 mmol/L NaCl | [ |
| 简单芽胞杆菌UT1（Bacillus simplex UT1） | 小麦（Triticum aestivum） | 10,20 mg/mL NaCl | [ |
| 巨大芽胞杆菌STB1（Bacillus megaterium STB1） | 番茄（Tomato） | 200 mmol/L NaCl | [ |
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