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Suitability of oven‐dried root nodules for Rhizobium strain identification by immunofluorescence and agglutination
Author(s) -
Somasegaran P.,
Woolfenden R.,
Halliday J.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb01323.x
Subject(s) - agglutination (biology) , rhizobia , immunofluorescence , rhizobium , legume , biology , inoculation , strain (injury) , root hair , rhizobium leguminosarum , root nodule , microbiology and biotechnology , botany , rhizobiaceae , horticulture , symbiosis , antigen , antibody , biochemistry , bacteria , anatomy , genetics , immunology , gene
Legume root‐nodules, dried at oven temperature (70°C for 48 h) were suitable for Rhizobium strain identification by immunofluorescence and agglutination. The fluorescence of bacteroids of R. japonicum, R. leguminosarum, R. meliloti, R. phaseoli , and Rhizobium spp. from oven‐dried nodules was the same as those from frozen, desiccated, or nodules dried at room temperature (28°C). Oven‐dried nodules did not require further steaming for agglutination. Bacteroid agglutinations gave 2–16 fold lower titres than those of the cultured cells. Fresh and oven‐dried soybean rhizobia from a mixed inoculation gave exactly the same results when identified by immunofluorescence or agglutination.