A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs

Communications Biology, Год журнала: 2022, Номер 5(1)

Опубликована: Март 18, 2022

The microbial biodiversity found in different vitivinicultural regions is an important determinant of wine terroir. It should be studied and preserved, although it may, the future, subjected to manipulation by precision agriculture oenology. Here, we conducted a global survey vineyards' soil communities. We analysed samples from 200 vineyards on four continents establish basis for development vineyard microbiome's map, representing biogeographical patterns scale. This study describes communities worldwide establishes links between locations scales: continents, countries, within same country. Climate data correlates with fungal alpha diversity but not prokaryotes diversity, while spatial distance, national scale, main variable explaining beta-diversity Proteobacteria, Actinobacteria Acidobacteria phyla, Archaea genus Nitrososphaera dominate prokaryotic overall community dominated genera Solicoccozyma, Mortierella Alternaria. Finally, used microbiome develop predictive model based random forest analyses discriminate predict geographical source reasonable precision.

Язык: Английский

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Harnessing the plant microbiome for sustainable crop production

Nature Reviews Microbiology, Год журнала: 2024, Номер unknown

Опубликована: Авг. 15, 2024

Язык: Английский

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Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions

Environmental Microbiology Reports, Год журнала: 2025, Номер 17(1)

Опубликована: Янв. 24, 2025

ABSTRACT The production of traditional agave spirits in Mexico, such as mezcal, involves a process that uses environmental microorganisms to ferment the cooked must from plants. By analysing these microorganisms, researchers can understand dynamics microbial communities at interface natural and human‐associated environments. This study involved 16S ITS amplicon sequencing 99 fermentation tanks 42 distilleries across Mexico. Agave species used, methods, climatic conditions biogeographic characteristics varied significantly among sites. However, certain taxa were found most fermentations, indicating core group common communities. primary variable consistently associated with composition both bacterial fungal was distillery, suggesting local practices site‐specific attributes influence microbiomes. stage, climate producing region also affected community but only for prokaryotes. Analysis multiple within three showed enriched specific stages or species. research provides detailed analysis microbiome offering important knowledge its management conservation.

Язык: Английский

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Spontaneous Food Fermentations and Potential Risks for Human Health

Fermentation, Год журнала: 2017, Номер 3(4), С. 49 - 49

Опубликована: Сен. 28, 2017

Fermented foods and beverages are a heterogeneous class of products with relevant worldwide significance for human economy, nutrition health millennia. A huge diversity microorganisms is associated the enormous variety in terms raw materials, fermentative behavior obtained products. In this wide microbiodiversity it possible that presence microbial pathogens toxic by-products origin, including mycotoxins, ethyl carbamate biogenic amines, aspects liable to reduce safety consumed product. Together other approaches (e.g., use preservatives, respect specific physico-chemical parameters), starter cultures technology has been conceived successfully dominate indigenous microflora drive fermentation foresee desired attributes matrix, assuring quality safety. Recent trends indicate general return spontaneous food fermentation. review, we point out potential risks uncontrolled (uninoculated) discuss biotechnological susceptible conciliate fermented safety, instances an enhanced contribution microbes

Язык: Английский

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Microbiome of vineyard soils is shaped by geography and management

Microbiome, Год журнала: 2019, Номер 7(1)

Опубликована: Ноя. 8, 2019

Despite their importance as a reservoir of biodiversity, the factors shaping soil microbial communities and extent by which these are impacted cultivation still poorly understood. Using 16S rRNA gene ITS sequencing, we characterized microbiota vineyards neighboring permanent grassland soils in Italian province Trentino, correlated structure composition to location, chemical properties soil, land management.Bacterial had core conserved taxa accounting for more than 60% reads each sample, that was influenced both geography cultivation. The fungal much smaller dominated alone. Cultivation altered bacteria fungi, with site-specific effects on diversity. diversity bacterial generally inversely across locations. We identified several were texture soil.Our results highlight different responses environmental need characterize components fully understand drive variability.

Язык: Английский

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From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine

Frontiers in Microbiology, Год журнала: 2019, Номер 10

Опубликована: Ноя. 20, 2019

Wine production is a complex process from the vineyard to winery. On this journey, microbes play decisive role. From environment where vines grow, encompassing soil, topography, weather and climate through management practices in vineyards, present can potentially change composition of wine. Introduction grapes into winery start winemaking processes modify microbial communities further. Recent advances next-generation sequencing technology have progressed our understanding associated with fermentations. We now finer appreciation diversity across wine producing regions begin understand how contribute quality style characteristics. In review, we highlight literature surrounding wine-related microorganisms these affect factors interact shape quality. By discussing geography, soil environments viticulture practices, claim biogeography as new perspective impact regionality. Depending on geospatial scales, habitats, taxa, community respond local conditions. discuss effect changing conditions may alter thus style. With increasing their effects fermentation, be optimised enhancing expression regional characteristics by managing present.

Язык: Английский

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Vineyard soil bacterial diversity and composition revealed by 16S rRNA genes: Differentiation by vineyard management

Soil Biology and Biochemistry, Год журнала: 2016, Номер 103, С. 337 - 348

Опубликована: Сен. 23, 2016

Язык: Английский

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Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

Frontiers in Microbiology, Год журнала: 2018, Номер 9

Опубликована: Май 15, 2018

Recent studies have highlighted the role of grapevine microbiome in addressing a wide panel features, ranging from signature field origin to wine quality. Although influence cultivar and vineyard environmental conditions shaping grape already been ascertained, several aspects related this topic, deserve be further investigated. In study, we selected three international diffused cultivars (Cabernet Sauvignon, Syrah, Sauvignon Blanc) at germplasm collections characterized by different climatic [Northern Italy (NI), Italian Alps (AI), Northern Spain (NS)]. The soil was 16s rRNA High Throughput Sequencing (HTS), obtained results showed that all samples shared some bacterial taxa, regardless sampling locality (e.g., Bacillus, Methylobacterium, Sphingomonas, other genera belonging Alphaproteobacteria, Gammaproteobacteria, Actinobacteria). However, Operational Taxonomic Units (OTUs) could act as geographical signatures cases fingerprint. Concerning microbiome, our study confirms represents primary reservoir for associated bacteria with almost 60% between grape. At each locality, core soil, well local biodiversity elements such arthropods inhabiting or foraging vineyard. Finally, machine learning analysis it possible predict starting its composition high accuracy (9 out 12 tested samples). Overall, these findings open new perspectives development more comprehensive integrated research activities test which variables an effective dynamics cultivated species over time space.

Язык: Английский

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The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing

Frontiers in Microbiology, Год журнала: 2017, Номер 8

Опубликована: Май 11, 2017

From the time when microbial activity in wine fermentation was first demonstrated, ecology of vineyard, grape and has been extensively investigated using culture-based methods. However, last 2 decades have characterized by an important change approaches used for examination, due to introduction DNA-based community fingerprinting methods such as DGGE, SSCP, T-RFLP ARISA. These allowed exploration structures without need cultivate, applied decipher populations associated with grapevine well dynamics throughout berry ripening fermentation. techniques are established rapid more sensitive profiling communities; however, they often do not provide direct taxonomic information possess limited ability detect presence rare taxa low abundance. Consequently, past 5 years seen upsurge application high-throughput sequencing in-depth assessment microbiome. Although a relatively new approach sciences, these reveal considerably greater diversity than previously reported, identified several species that had yet reported. The aim current review is highlight contribution next generation metagenomics vineyard especially unravelling influence management practices on diversity.

Язык: Английский

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From vineyard to winery: a source map of microbial diversity driving wine fermentation

Environmental Microbiology, Год журнала: 2017, Номер 20(1), С. 75 - 84

Опубликована: Окт. 20, 2017

Humans have been making wine for thousands of years and microorganisms play an integral part in this process as they not only drive fermentation, but also significantly influence the flavour, aroma quality finished wines. Since fruits are ephemeral, cannot comprise a permanent microbial habitat; thus, age-old unanswered question concerns origin fruit ferment associated microbes. Here we use next-generation sequencing approaches to examine quantify roles native forest, vineyard soil, bark habitats sources fungal diversity ferments. We show that communities harvested juice ferments vary across regions, while fungi account ∼40% source diversity, uncultivated ecosystems outside vineyards prove significant source. resemble those found on grapes, these increasingly present vine proceeds.

Язык: Английский

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