Plants are the key primary producers in most terrestrial ecosystems and generally exploit soils for resources using complex root systems. The rhizosphere is the soil environment that is directly influenced by the presence and activities of roots, and defined as a nutrient-rich area surrounding roots with decreased microbial diversity and increased biomass, activity, biological interactions and genetic exchange relative to the bulk soil. Moreover, plant–microbe interactions in the rhizosphere have both direct and indirect effects on plant health and nutrition, and therefore bacteria are an essential determinant of plant health and productivity [1-3]. Decades of culture-dependent and independent analyses of root-associated bacterial community composition, have determined that members of the Bacteroidetes phylum, especially those belonging to the Flavobacterium genus, are often highly enriched in the rhizosphere. Additionally, it was establish that under fertilized controlled conditions, Flavobacterium abundance could reach up to 30% of the total defined bacterial genera in the rhizosphere of a wide array of plants including lettuce (Lactuca sativa), potato (Solanum tuberosum), onion (Allium cepa), broccoli (Brassica oleracea var. botrytis), tall fescue pasture grass (Festuca arundinacea), barley (Hordeum vulgare), tomato (Solanum lycopersicum), sweet pepper (Capsicum annuum), cucumber (Cucumis sativus) and Arabidopsis [4-9]. Recently it was also proposed that this Flavobacterium enrichment is associated with their strong copitrophic properties and positively correlated with increases in nitrogen (N) availability [10]. Moreover it was shown that …