An autonomously replicating plasmid transforms Botrytis cinerea to phleomycin resistance

Abstract A transformation system has been developed for the pathogen fungus Botrytis cinerea , based on the utilization of the wide host plasmid pUT737 that contains the Sh ble gene, conferring resistance to phleomycin. Transformed protoplasts were regenerated at 10–25 μg ml⁻¹ of phleomycin, at a frequency of 25–40 transformants per μg of DNA, and they were resistant up to 50 μg ml⁻¹. Southern hybridization using undigested and digested total DNA showed the presence of circular autonomously replicating plasmid pUT737 in the transformants. Reisolated plasmid from transformed fungus transformed E. coli and rescued plasmid was identified as pUT737. Transformants were grown for four generations under non-selective conditions and replicative plasmids were still detected. Plasmids present in all transformants at this stage had been modified from native pUT737 and showed the same size and configuration indicating that selection through stabilizing plasmid forms has happened.     

Olfactory and gustatory behaviour by larvae of shape Lobesia botrana in response to shape Botrytis cinerea

In vineyards, larvae of Lobesia botrana (Denis and Schiffermüller) (Lepidoptera: Tortricidae) and Botrytis cinerea (Persoon: Fries) often occur together. This study was carried out to establish whether first instar larvae are attracted by the fungus. Olfactory and gustatory responses of larvae to the fungus were investigated on grape berry clusters (Vitis vinifera) and in two types of olfactometer. In clusters infected partly by B. cinerea, 82% of first instar larvae settled where berries had been infected. In the olfactometers, first instar larvae detected and discriminated between two tested foods. They significantly preferred synthetic media or grape berries (cv., 'Alphonse Lavallée' or 'Cabernet Sauvignon') infected with B. cinerea to non-infected controls. The olfactory response led to 62.2% to 72.6% of the first instar larvae attracted by the fungus and the association of olfactory with gustatory responses resulted in similar rates (64.1% to 81.6%). So, the larvae were most attracted by synthetic media or grape berries infected by the fungus as compared to the controls. Olfaction appears to be the main sense involved in this attraction process.