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Título
Rhizobium laguerreae improves productivity and phenolic compound content of lettuce (Lactuca sativa L.) under saline stress conditions
Autor(es)
Materia
Bioactive compounds
Phenolics acids
Flavonols
PGPR
Lettuce
Food quality
Clasificación UNESCO
2414 Microbiología
Fecha de publicación
2020
Editor
MDPI
Citación
Ayuso-Calles, M., García-Estévez, I., Jiménez-Gómez, A., Flores-Félix, J. D., Escribano-Bailón, M. T., & Rivas, R. (2020). Rhizobium laguerreae improves productivity and phenolic compound content of lettuce (Lactuca sativa L.) under saline stress conditions. Foods, 9(9), 1166. https://doi.org/10.3390/foods9091166
Resumen
[EN]Lettuce (Lactuca sativa L.) is a widely consumed horticultural species. Its significance lies in
a high polyphenolic compound content, including phenolic acids and flavonols. In this work, we have
probed the ability of Rhizobium laguerreae HUTR05 to promote lettuce growth, under in vitro and
greenhouse conditions (both non-saline and saline conditions). This strain has shown several in vitro
plant growth promotion mechanisms, as well as capacity to colonize lettuce seedlings roots. We have
analyzed the e ect of the rhizobacterium inoculation on mineral and bioactive compounds in lettuce,
under greenhouse conditions, and found a rise in the content of certain phenolic acids and flavonoids,
such as derivatives of ca eoyl acid and quercetin. The genome analysis of the strain has shown the
presence of genes related to plant growth-promoting rhizobacteria (PGPR) mechanisms, defense
from saline stress, and phenolic compound metabolism (such as naringenin-chalcone synthase or
phenylalanine aminotransferase).
URI
DOI
10.3390/foods9091166
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