Peptidoglycan from Fermentation By-Product Triggers Defense Responses in Grapevine
Figure 6
Defense response in cultured grape cells treated with peptidoglycans from fermentation by-products of C. glutamicum (GFB-a, GFB-b, GFB-c), E. coli (LFB), Bacillus subtilis (NFB), and water (mock).
(A) Quantification of peptidoglycans by SLP detection system. (B) Calculated concentrations of peptidoglycans (PGN) in these by-products. (C) Expression of defense response gene CHIT-4c in treated grape cells. (D) Expression of CHIT-4c in grape cells treated with peptidoglycans (PGN) purified from S. aureus, E. coli, and B. subtilis.