1
|
Nakano RT. Taste of microbes: the terroir explained by rhizospheric microbes. THE NEW PHYTOLOGIST 2024. [PMID: 38702994 DOI: 10.1111/nph.19796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2024]
|
2
|
Yang H, Wang Z, Zhang Z, Shu C, Zhu J, Li Y, Zhang J. Diversity of 'Cabernet Sauvignon' Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia. Foods 2024; 13:252. [PMID: 38254553 PMCID: PMC10815095 DOI: 10.3390/foods13020252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Understanding the composition of the bacterial community on the epidermis of wine grapes and in winery environments, as well as the response of grape epidermal bacteria to climatic factors, plays a significant role in ensuring grape health and promoting grape conversion into wine. This study utilized high-throughput sequencing to explore the composition of the bacterial community on the wine grape epidermis and representative wineries of three sub-regions of the Eastern Foothills of Helan Mountain, Ningxia. The results showed that the bacterial diversity and richness in the Yongning (YN) sub-region were the highest, with Qingtongxia (QTX) having the lowest levels of grape epidermal bacteria. The bacterial diversity and richness were the highest in Yinchuan (YC) and the lowest in YN in the winery environment (p < 0.05). The composition of dominant bacteria on the grape epidermis and in winery environments of the three sub-regions was not different at the phylum and genus level, but the levels of these dominant bacteria were different among the sub-regions. There was a correlation between grape epidermal bacteria and climatic factors. Approximately 93% of the bacterial genera on the grape epidermal genera in the three sub-regions are present in the winery environment and contain all the dominant bacterial genera on the epidermis.
Collapse
Affiliation(s)
- Hui Yang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- Institute of Medical Sciences, Ningxia Medical University, Yinchuan 750004, China
| | - Zheng Wang
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Zhong Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
| | - Chao Shu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Jiaqi Zhu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Ying Li
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Junxiang Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
| |
Collapse
|
3
|
Jiraska L, Jones B, Knight SJ, Lennox J, Goddard MR. Soil and bark biodiversity forms discrete islands between vineyards that are not affected by distance or management regime. Environ Microbiol 2023; 25:3655-3670. [PMID: 37905675 DOI: 10.1111/1462-2920.16513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 09/20/2023] [Indexed: 11/02/2023]
Abstract
Within geographic regions, the existing data suggest that physical habitat (bark, soil, etc.) is the strongest factor determining agroecosystem microbial community assemblage, followed by geographic location (site), and then management regime (organic, conventional, etc.). The data also suggest community similarities decay with increasing geographic distance. However, integrated hypotheses for these observations have not been developed. We formalized and tested such hypotheses by sequencing 3.8 million bacterial 16S, fungal ITS2 and non-fungal eukaryotic COI barcodes deriving from 108 samples across two habitats (soil and bark) from six vineyards sites under conventional or conservation management. We found both habitat and site significantly affected community assemblage, with habitat the stronger for bacteria only, but there was no effect of management. There was no evidence for community similarity distance-decay within sites within each habitat. While communities significantly differed between vineyard sites, there was no evidence for between site community similarity distance-decay apart from bark bacterial communities, and no correlations with soil and bark pH apart from soil bacterial communities. Thus, within habitats, vineyard sites represent discrete biodiversity islands, and while bacterial, fungal and non-fungal eukaryotic biodiversity mostly differs between sites, the distance by which they are separated does not define how different they are.
Collapse
Affiliation(s)
- Lucie Jiraska
- The School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Beatrix Jones
- The School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Sarah J Knight
- The School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Jed Lennox
- The School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Matthew R Goddard
- The School of Biological Sciences, University of Auckland, Auckland, New Zealand
- The School of Life and Environmental Sciences, University of Lincoln, Lincoln, UK
| |
Collapse
|
4
|
Swift JF, Migicovsky Z, Trello GE, Miller AJ. Grapevine bacterial communities display compartment-specific dynamics over space and time within the Central Valley of California. ENVIRONMENTAL MICROBIOME 2023; 18:84. [PMID: 37996903 PMCID: PMC10668525 DOI: 10.1186/s40793-023-00539-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 11/15/2023] [Indexed: 11/25/2023]
Abstract
BACKGROUND Plant organs (compartments) host distinct microbiota which shift in response to variation in both development and climate. Grapevines are woody perennial crops that are clonally propagated and cultivated across vast geographic areas, and as such, their microbial communities may also reflect site-specific influences. These site-specific influences along with microbial differences across sites compose 'terroir', the environmental influence on wine produced in a given region. Commercial grapevines are typically composed of a genetically distinct root (rootstock) grafted to a shoot system (scion) which adds an additional layer of complexity via genome-to-genome interactions. RESULTS To understand spatial and temporal patterns of bacterial diversity in grafted grapevines, we used 16S rRNA amplicon sequencing to quantify soil and compartment microbiota (berries, leaves, and roots) for grafted grapevines in commercial vineyards across three counties in the Central Valley of California over two successive growing seasons. Community composition revealed compartment-specific dynamics. Roots assembled site-specific bacterial communities that reflected rootstock genotype and environment influences, whereas bacterial communities of leaves and berries displayed associations with time. CONCLUSIONS These results provide further evidence of a microbial terroir within the grapevine root systems but also reveal that the microbiota of above-ground compartments are only weakly associated with the local soil microbiome in the Central Valley of California.
Collapse
Affiliation(s)
- Joel F Swift
- Department of Biology, Saint Louis University, 3507 Laclede Avenue, St. Louis, MO, 63103, USA.
- Donald Danforth Plant Science Center, 975 North Warson Road, St. Louis, MO, 63132, USA.
- Kansas Biological Survey and Center for Ecological Research, University of Kansas, Lawrence, KS, 66045, USA.
| | - Zoë Migicovsky
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS, B2N 5E3, Canada
- Department of Biology, Acadia University, Wolfville, NS, B4P 2R6, Canada
| | - Grace E Trello
- Department of Biology, Saint Louis University, 3507 Laclede Avenue, St. Louis, MO, 63103, USA
| | - Allison J Miller
- Department of Biology, Saint Louis University, 3507 Laclede Avenue, St. Louis, MO, 63103, USA.
- Donald Danforth Plant Science Center, 975 North Warson Road, St. Louis, MO, 63132, USA.
| |
Collapse
|
5
|
A New Perspective for Vineyard Terroir Identity: Looking for Microbial Indicator Species by Long Read Nanopore Sequencing. Microorganisms 2023; 11:microorganisms11030672. [PMID: 36985245 PMCID: PMC10054463 DOI: 10.3390/microorganisms11030672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
Abstract
Grapevine is one of the most important fruit crops worldwide, being Portugal one of the top wine producers. It is well established that wine sensory characteristics from a particular region are defined by the physiological responses of the grapevine to its environment and thus, the concept of terroir in viticulture was established. Among all the factors that contribute to terroir definition, soil microorganisms play a major role from nutrient recycling to a drastic influence on plant fitness (growth and protection) and of course wine production. Soil microbiome from four different terroirs in Quinta dos Murças vineyard was analysed through long-read Oxford Nanopore sequencing. We have developed an analytical pipeline that allows the identification of function, ecologies, and indicator species based on long read sequencing data. The Douro vineyard was used as a case study, and we were able to establish microbiome signatures of each terroir.
Collapse
|
6
|
Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China. Foods 2022; 11:foods11182775. [PMID: 36140903 PMCID: PMC9497756 DOI: 10.3390/foods11182775] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/03/2022] [Accepted: 09/06/2022] [Indexed: 12/03/2022] Open
Abstract
Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.
Collapse
|
7
|
Ranaweera RK, Bastian SE, Gilmore AM, Capone DL, Jeffery DW. Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|