Bacterial wilt
Species of bacterium / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Bacterial wilt?
Summarize this article for a 10 year old
Bacterial wilt is a complex of diseases that occur in plants such as Cucurbitaceae and Solanaceae (tomato, common bean,[1][2] etc.) and are caused by the pathogens Erwinia tracheiphila, a gram-negative bacterium, or Curtobacterium flaccumfaciens pv. flaccumfaciens, a gram-positive bacterium. Cucumber and melon plants are most susceptible, but squash, pumpkins, and gourds may also become infected.
This article needs additional citations for verification. (May 2020) |
Bacterial wilt | |
---|---|
Scientific classification | |
Domain: | Bacteria |
Phylum: | Pseudomonadota |
Class: | Gammaproteobacteria |
Order: | Enterobacterales |
Family: | Erwiniaceae |
Genus: | Erwinia |
Species: | E. tracheiphila |
Binomial name | |
Erwinia tracheiphila (Smith 1895) Bergey et al. 1923 | |
Bacterial wilts of tomato, Capsicum (pepper), Solanum ovigerum (eggplant), and Irish potato can be caused by (Burkholderiaceae) Ralstonia solanacearum.[3] Other bacteria in the family Burkholderiaceae can cause bacterial wilt of carnation.
Bacteria in the genus Xanthomonas can cause banana bacterial wilt or bacterial wilt in the genus Agrostis.[4]