Lambertella corni-maris | |
---|---|
Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Leotiomycetes |
Order: | Helotiales |
Family: | Rutstroemiaceae |
Genus: | Lambertella |
Species: | L. corni-maris
|
Binomial name | |
Lambertella corni-maris Höhn. (1918)
| |
Synonyms | |
Lambertella corni-maris f. pyrina Höhn. |
Lambertella corni-maris is a small ascomycete fungi. It grows in deciduous fruit areas, [1] and causes postharvest Lambertella rot on apple fruits. [2] The species also forms a mycoparasitism relationship with Monilinia fructigena. It is the type species of the genus Lambertella. [3]
Lambertella corni-maris was first described in 1918, and named for Lambert Gelbenegger. [4] The genus Lambertella was created for the discovery of L. corni-maris. [3]
When found on apples or grown on rotting fruit in the lab, L. corni-maris forms apothecia. The apothecia are positively phototropic, though light does not affect growth. [3] They vary in shape and color depending on maturity. They begin crateriform, then saucer-shaped, then flatten as they mature. They range from pale pink to dark brown, varied by location and age. [1] Apothecia found on apples ranges from 1 to 5 mm, while those found on pears ranged from 1.5 to 7.5 mm. [1]
Asci are shortly stalked, clavate, and inoperculate. [1] [3] The average size of asci is 100 x 7.5 μm. [1] Asci contain eight ovoid spores, which begin colorless, and turn dark brown as they mature. Spores are unicellular and contain two vacuoles. [1] Paraphyses are colorless, aseptate and unbranched, and numerous, either equal to or exceeding the number of asci. [1] [3]
Lambertella corni-maris has several unique features noted when grown on agar. Its most favorable medium contains glucose and peptone as sources of carbon and nitrogen. [1] Optimum pH for growth is 4.4, though growth occurs from pH 1.6-8.3. [1] The species tends to grow towards areas higher in acidity. [1] It can grow in temperatures ranging from 5° to 30° C, and the optimum temperature is 20° C. [1] [5] No growth occurs at 30° C or above. [6] While it is most often found on apples in the wild, under lab conditions it can cause disease on the fruits of pear, plum, quince, orange, lemon, [2] as well as turnip and parsnip. [1] It did not attack when inoculated in young wood of apple, pear, cherry, and plum. [1]
Lambertella corni-maris was first discovered in Austria on cherry fruits. [7] It is distributed throughout western Europe, and has also been noted in Japan, and the Pacific northwest United States. [1] [2] [3] [5] [6]
Lambertella corni-maris causes the disease postharvest rot, found most often on apples. Several proposed names for this disease are yellow rot, [2] or Lambertella rot. [6] It likely infects fruit through wounds that occur during harvest, [6] as in the lab, non-wounded apples did not develop yellow rot. [2] The excretion of the cell wall degrading enzyme pectinase allows L. corni-maris to attack fruits. [1] It causes brown spongy lesions on apple fruits, and may also grow thick yellow mycelia. [2]
Lambertella corni-maris displays antagonism to many species of fungi and bacteria. [7] It can live alone as an apple fruit pathogen, but will also replace Monilinia species on fruit. [5] L. corni-maris displays allelopathic activity against Monilinia fructigena, which is a species that causes brown rot on apples. [5] In this interaction, L. corni-maris secretes the antibiotic lambertellols A and B. [5] The lambertellols are produced both in the presence and absence of the host M. fructigena. [7] Lambertellol production also increases under acidic conditions, or in the presence of M. fructigena, which has been found to make its surroundings acidic. [7] Lambertellols A and B inhibit hyphal germination of M. fructigena. [8] In acidic conditions, lambertellols A and B become stable, allowing them to diffuse towards the host. A and B then decompose into lambertellin, which inhibits the host and allows infection by L. corni-maris. [9] This interaction has been reported to occur on potato sucrose agar and on apple fruits. [9] The antagonistic biotic environment caused by L. corni-maris may have driven genetic divergence between Japanese and European strains of M. fructigena [10].
Lambertella corni-maris | |
---|---|
Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Leotiomycetes |
Order: | Helotiales |
Family: | Rutstroemiaceae |
Genus: | Lambertella |
Species: | L. corni-maris
|
Binomial name | |
Lambertella corni-maris Höhn. (1918)
| |
Synonyms | |
Lambertella corni-maris f. pyrina Höhn. |
Lambertella corni-maris is a small ascomycete fungi. It grows in deciduous fruit areas, [1] and causes postharvest Lambertella rot on apple fruits. [2] The species also forms a mycoparasitism relationship with Monilinia fructigena. It is the type species of the genus Lambertella. [3]
Lambertella corni-maris was first described in 1918, and named for Lambert Gelbenegger. [4] The genus Lambertella was created for the discovery of L. corni-maris. [3]
When found on apples or grown on rotting fruit in the lab, L. corni-maris forms apothecia. The apothecia are positively phototropic, though light does not affect growth. [3] They vary in shape and color depending on maturity. They begin crateriform, then saucer-shaped, then flatten as they mature. They range from pale pink to dark brown, varied by location and age. [1] Apothecia found on apples ranges from 1 to 5 mm, while those found on pears ranged from 1.5 to 7.5 mm. [1]
Asci are shortly stalked, clavate, and inoperculate. [1] [3] The average size of asci is 100 x 7.5 μm. [1] Asci contain eight ovoid spores, which begin colorless, and turn dark brown as they mature. Spores are unicellular and contain two vacuoles. [1] Paraphyses are colorless, aseptate and unbranched, and numerous, either equal to or exceeding the number of asci. [1] [3]
Lambertella corni-maris has several unique features noted when grown on agar. Its most favorable medium contains glucose and peptone as sources of carbon and nitrogen. [1] Optimum pH for growth is 4.4, though growth occurs from pH 1.6-8.3. [1] The species tends to grow towards areas higher in acidity. [1] It can grow in temperatures ranging from 5° to 30° C, and the optimum temperature is 20° C. [1] [5] No growth occurs at 30° C or above. [6] While it is most often found on apples in the wild, under lab conditions it can cause disease on the fruits of pear, plum, quince, orange, lemon, [2] as well as turnip and parsnip. [1] It did not attack when inoculated in young wood of apple, pear, cherry, and plum. [1]
Lambertella corni-maris was first discovered in Austria on cherry fruits. [7] It is distributed throughout western Europe, and has also been noted in Japan, and the Pacific northwest United States. [1] [2] [3] [5] [6]
Lambertella corni-maris causes the disease postharvest rot, found most often on apples. Several proposed names for this disease are yellow rot, [2] or Lambertella rot. [6] It likely infects fruit through wounds that occur during harvest, [6] as in the lab, non-wounded apples did not develop yellow rot. [2] The excretion of the cell wall degrading enzyme pectinase allows L. corni-maris to attack fruits. [1] It causes brown spongy lesions on apple fruits, and may also grow thick yellow mycelia. [2]
Lambertella corni-maris displays antagonism to many species of fungi and bacteria. [7] It can live alone as an apple fruit pathogen, but will also replace Monilinia species on fruit. [5] L. corni-maris displays allelopathic activity against Monilinia fructigena, which is a species that causes brown rot on apples. [5] In this interaction, L. corni-maris secretes the antibiotic lambertellols A and B. [5] The lambertellols are produced both in the presence and absence of the host M. fructigena. [7] Lambertellol production also increases under acidic conditions, or in the presence of M. fructigena, which has been found to make its surroundings acidic. [7] Lambertellols A and B inhibit hyphal germination of M. fructigena. [8] In acidic conditions, lambertellols A and B become stable, allowing them to diffuse towards the host. A and B then decompose into lambertellin, which inhibits the host and allows infection by L. corni-maris. [9] This interaction has been reported to occur on potato sucrose agar and on apple fruits. [9] The antagonistic biotic environment caused by L. corni-maris may have driven genetic divergence between Japanese and European strains of M. fructigena [10].