Desulfovibrionaceae

Desulfovibrionaceae is a family of sulfate-reducing bacteria that act as indirect plant pathogens, primarily thriving in anaerobic, waterlogged soil conditions. These microorganisms utilize sulfates as terminal electron acceptors, releasing hydrogen sulfide as a byproduct.

The bacteria affect a wide range of crops, especially those grown in poorly drained, heavy clay soils or in intensive hydroponic systems. Crops such as rice, wheat, and various vegetable seedlings are particularly susceptible to the negative impact of these bacteria in root zones.

Symptoms of the damage include blackening of the roots, a distinct rotten-egg smell in the soil, and overall stunting of the plant. The hydrogen sulfide produced inhibits the aerobic respiration of root cells, preventing the uptake of essential nutrients and water.

The development of Desulfovibrionaceae is facilitated by stagnant water, compaction, and high organic matter content, which deplete oxygen levels. Once the soil turns anaerobic, the population of these bacteria spikes, leading to rapid degradation of the root system.

Protection and prevention strategies focus on soil aeration and water management. Implementing effective drainage systems, practicing regular cultivation to break soil crusts, and avoiding excessive sulfate-based fertilizers in waterlogged areas are crucial for disease mitigation.