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Applied and Environmental Microbiology, August 1999, p. 3364-3372, Vol. 65, No. 8
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.

Isolation, Characterization, and Avenacin Sensitivity of a Diverse Collection of Cereal-Root-Colonizing Fungi

Jon P. Carter,1,* John Spink,2 Paul F. Cannon,3 Michael J. Daniels,1 and Anne E. Osbourn1

The Sainsbury Laboratory, John Innes Centre, Norwich Research Park, Colney, Norwich NR4 7UH,1 ADAS Rosemaund Research Centre, Preston Wynne, Hereford HR1 3PG,2 and CABI Bioscience, Egham, Surrey TW20 9TY,3 United Kingdom

Received 22 December 1998/Accepted 17 May 1999

A total of 161 fungal isolates were obtained from the surface-sterilized roots of field-grown oat and wheat plants in order to investigate the nature of the root-colonizing fungi supported by these two cereals. Fungi were initially grouped according to their colony morphologies and then were further characterized by ribosomal DNA sequence analysis. The collection contained a wide range of ascomycetes and also some basidiomycete fungi. The fungi were subsequently assessed for their abilities to tolerate and degrade the antifungal oat root saponin, avenacin A-1. Nearly all the fungi obtained from oat roots were avenacin A-1 resistant, while both avenacin-sensitive and avenacin-resistant fungi were isolated from the roots of the non-saponin-producing cereal, wheat. The majority of the avenacin-resistant fungi were able to degrade avenacin A-1. These experiments suggest that avenacin A-1 is likely to influence the development of fungal communities within (and possibly also around) oat roots.

* Corresponding author. Mailing address: The Sainsbury Laboratory, John Innes Centre, Norwich Research Park, Colney, Norwich NR4 7UH, United Kingdom. Phone: 44 1603 452571. Fax: 44 1603 250024. E-mail: jonathan.carter{at}bbsrc.ac.uk.

Applied and Environmental Microbiology, August 1999, p. 3364-3372, Vol. 65, No. 8
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.


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