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In‐planta sporulation phenotype: a major life history trait to understand the evolution of A lnus ‐infective F rankia strains

Adrien C. Pozzi; Hector H. Bautista‐Guerrero; Imen Nouioui; Laëtitia Cotin‐Galvan; Régis Pepin; Pascale Fournier; Frédéric Menu; Maria P. Fernandez; Aude Herrera‐Belaroussi
Environmental Microbiology · Vol. 17, Issue 9 · pp. 3125-3138 · 2015

Abstract

Summary Two major types of F rankia strains are usually recognized, based on the ability to sporulate in‐planta : spore‐positive ( Sp +) and spore‐negative ( Sp −). We carried out a study of Sp + and Sp − Frankia strains based on nodules collected on A lnus glutinosa , A lnus incana and A lnus viridis . The nodules were phenotyped using improved histology methods, and endophytic F rankia strain genotype was determined using a multilocus sequence analysis approach. An additional sampling was done to assess the relation between Sp + phenotype frequency and genetic diversity of Frankia strains at the alder stand scale. Our results revealed that (i) Sp + and Sp − Alnus ‐infective Frankia strains are genetically different even when sampled from the same alder stand and the same host–plant species; (ii) there are at least two distinct phylogenetic lineages of Sp + F rankia that cluster according to the host–plant species and without regard of geographic distance and (iii) genetic diversity of Sp + strains is very low at the alder stand scale compared with Sp − strains. Difference in evolutionary history and genetic diversity between Sp + and Sp − Frankia allows us to discuss the possible ecological role of in‐planta sporulation.

Bibliographic Information

JournalEnvironmental Microbiology
PublisherWiley
Publication Date2015-09-01
Publication Year2015
Volume17
Issue9
Pages3125-3138
Document TypeJournal Article
Print ISSN1462-2912
eISSN1462-2920
DOI10.1111/1462-2920.12644
SubjectMicrobial Ecology

Access Information

NARA Access Coverage1999-01-01~Current
Journal Homepagehttps://onlinelibrary.wiley.com/loi/14622920
Publisher PageOpen Publisher Page
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