Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

Foods - Tập 11 Số 20 - Trang 3174
Xiaoyu Xu1, Yuanyuan Miao1, Huan Wang1, Juan Du2, Chenqiang Wang3, Xuewei Shi1, Bin Wang1
1Food College, Shihezi University, Shihezi 832000, China.
2Xinjiang Sailimu Modern Agriculture Co., Ltd., Shuanghe 833408, China.
3Guannong Testing Technology Co., Ltd., Tiemenguan 841007, China.

Tóm tắt

Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical indicators in nine different wine grape varieties. In total, 1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS reads were used for taxonomic categorization. Among the bacteria, Proteobacteria and Firmicutes were the dominant phyla, and Massilia, Pantoea, Pseudomonas, Halomonas, Corynebacterium, Bacillus, Anaerococcus, and Acinetobacter were the dominant genera. Among the fungi, Ascomycota and Basidiomycota were the dominant phyla, and Alternaria, Filobasidium, Erysiphe, Naganishia, and Aureobasidium were the dominant genera. Notably, Matheran (MSL) and Riesling (RS) exhibited the highest microbial diversity among the nine grape varieties. Moreover, pronounced differences in epiphytic microorganisms in red and white grapes suggested that the grape variety significantly influences the structure of surface microbial communities. Understanding the composition of epiphytic microorganisms on the grape skin can provide a direct guide to winemaking.

Từ khóa


Tài liệu tham khảo

Reynolds, A.G. (2010). Managing Wine Quality: Viticulture and Wine Quality, Elsevier.

Nguyen, 1989, The distribution of mutagenic activity in red, rose and white wines, Mutat. Res. Genet. Toxicol., 223, 205, 10.1016/0165-1218(89)90048-7

Portillo, 2016, Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain), Int. J. Food Microbiol., 219, 56, 10.1016/j.ijfoodmicro.2015.12.002

Kerridge, G.H., and Antcliff, A.J. (1999). Wine Grape Varieties, Csiro Publishing.

Rombough, L. (2002). The Grape Grower: A Guide to Organic Viticulture, Chelsea Green Publishing.

Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A., and Moreno-Arribas, M.V. (2017). Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules, 22.

Sherman, 2020, Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality, J. Agric. Food Chem., 68, 13380, 10.1021/acs.jafc.0c04095

Sun, 2021, Analysis of microbial community diversity of muscadine grape skins, Food Res. Int., 145, 110417, 10.1016/j.foodres.2021.110417

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., and Lonvaud, A. (2006). Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, John Wiley & Sons.

Ma, 2018, Microbial diversity analysis of vineyards in the Xinjiang region using high-throughput sequencing, J. Inst. Brew., 124, 276, 10.1002/jib.501

Guo, 2020, Exploring microbial dynamics associated with flavours production during highland barley wine fermentation, Food Res. Int., 130, 108971, 10.1016/j.foodres.2019.108971

Wei, Y.-J., Wu, Y., Yan, Y.-Z., Zou, W., Xue, J., Ma, W.-R., Wang, W., Tian, G., and Wang, L.-Y. (2018). High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China. PLoS ONE, 13.

Morgan, 2017, The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing, Front. Microbiol., 8, 820, 10.3389/fmicb.2017.00820

Rivas, 2022, Microbial diversity of the soil, rhizosphere and wine from an emerging wine-producing region of Argentina, LWT, 153, 112429, 10.1016/j.lwt.2021.112429

Liu, 2017, Wine microbiome: A dynamic world of microbial interactions, Crit. Rev. Food Sci. Nutr., 57, 856, 10.1080/10408398.2014.983591

Bokulich, 2014, Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate, Proc. Natl. Acad. Sci. USA, 111, E139, 10.1073/pnas.1317377110

Liu, 2019, From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine, Front. Microbiol., 10, 2679, 10.3389/fmicb.2019.02679

Gao, 2019, Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China, Food Res. Int., 122, 348, 10.1016/j.foodres.2019.04.029

Ma, 2021, Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng, Front. Microbiol., 12, 717387, 10.3389/fmicb.2021.717387

Zhang, S., Chen, X., Zhong, Q., Zhuang, X., and Bai, Z. (2019). Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing. Microorganisms, 7.

Xu, 2022, A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation, Front. Microbiol., 13, 919047, 10.3389/fmicb.2022.919047

Cao, 2013, Sugar metabolism in relation to chilling tolerance of loquat fruit, Food Chem., 136, 139, 10.1016/j.foodchem.2012.07.113

Ryan, 2020, Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks, Int. J. Dairy Technol., 73, 182, 10.1111/1471-0307.12630

Wang, 2018, Functional characteristics and influence factors of microbial community in sewage sludge composting with inorganic bulking agent, Bioresour. Technol., 249, 527, 10.1016/j.biortech.2017.10.034

Minh, 2020, IQ-TREE 2: New Models and Efficient Methods for Phylogenetic Inference in the Genomic Era, Mol. Biol. Evol., 37, 1530, 10.1093/molbev/msaa015

Novikova, L.Y., and Naumova, L.G. (2020). Dependence of Fresh Grapes and Wine Taste Scores on the Origin of Varieties and Weather Conditions of the Harvest Year in the Northern Zone of Industrial Viticulture in Russia. Agronomy, 10.

Soyer, 2003, Organic acid profile of Turkish white grapes and grape juices, J. Food Compos. Anal., 16, 629, 10.1016/S0889-1575(03)00065-6

Chidi, 2018, Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review, S. Afr. J. Enol. Vitic., 39, 1

Coelho, 2018, Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil, J. Food Compos. Anal., 66, 160, 10.1016/j.jfca.2017.12.017

Lima, 2015, Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration, Food Chem., 188, 384, 10.1016/j.foodchem.2015.04.014

Haggerty, L.L. (2013). Ripening Profile of Grape Berry Acids and Sugars in University of Minnesota Wine Grape Cultivars, Select Vitis Vinifera, and other hybrid cultivars. [Master’s Thesis, University of Minnesota].

Dai, 2016, Inter-Species Comparative Analysis of Components of Soluble Sugar Concentration in Fleshy Fruits, Front. Plant Sci., 7, 649, 10.3389/fpls.2016.00649

Liu, 2006, Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis, J. Sci. Food Agric., 86, 1526, 10.1002/jsfa.2541

Zhu, 2021, Succession of Fungal Communities at Different Developmental Stages of Cabernet Sauvignon Grapes From an Organic Vineyard in Xinjiang, Front. Microbiol., 12, 718261, 10.3389/fmicb.2021.718261

Radita, 2018, Firmicutes is the predominant bacteria in tempeh, Int. Food Res. J., 25, 2313

Mezzasalma, 2018, Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards, Front. Microbiol., 9, 946, 10.3389/fmicb.2018.00946

Zarraonaindia, 2015, The Soil Microbiome Influences Grapevine-Associated Microbiota, mBio, 6, e02527-14, 10.1128/mBio.02527-14

Martins, G., Lauga, B., Miot-Sertier, C., Mercier, A., Lonvaud, A., Soulas, M.-L., Soulas, G., and Masneuf-Pomarède, I. (2013). Characterization of Epiphytic Bacterial Communities from Grapes, Leaves, Bark and Soil of Grapevine Plants Grown, and Their Relations. PLoS ONE, 8.

Hamaoka, K., Aoki, Y., and Suzuki, S. (2021). Isolation and Characterization of Endophyte Bacillus velezensis KOF112 from Grapevine Shoot Xylem as Biological Control Agent for Fungal Diseases. Plants, 10.

Kuan, K.B., Othman, R., Abdul Rahim, K., and Shamsuddin, Z.H. (2016). Plant Growth-Promoting Rhizobacteria Inoculation to Enhance Vegetative Growth, Nitrogen Fixation and Nitrogen Remobilisation of Maize under Greenhouse Conditions. PLoS ONE, 11.

Gilbert, 2014, Microbial terroir for wine grapes, Proc. Natl. Acad. Sci. USA, 111, 5, 10.1073/pnas.1320471110

Singh, P., Santoni, S., This, P., and Péros, J.-P. (2018). Genotype-Environment Interaction Shapes the Microbial Assemblage in Grapevine’s Phyllosphere and Carposphere: An NGS Approach. Microorganisms, 6.

Spadaro, 2016, Development of biocontrol products for postharvest diseases of fruit: The importance of elucidating the mechanisms of action of yeast antagonists, Trends Food Sci. Technol., 47, 39, 10.1016/j.tifs.2015.11.003

De Simone, N., Pace, B., Grieco, F., Chimienti, M., Tyibilika, V., Santoro, V., Capozzi, V., Colelli, G., Spano, G., and Russo, P. (2020). Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods, 9.

Sabate, 2002, Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA, Microbiol. Res., 157, 267, 10.1078/0944-5013-00163

Belda, 2016, Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species, Front. Microbiol., 7, 12, 10.3389/fmicb.2016.00012

Shi, 2019, Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae, LWT, 116, 108477, 10.1016/j.lwt.2019.108477

Chen, 2020, Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes, Process Biochem., 92, 365, 10.1016/j.procbio.2020.01.027

Chang, 2021, Vishniacozyma changhuana sp. nov., and Vishniacozyma taiwanica sp. nov., two novel yeast species isolated from mangrove forests in Taiwan, Int. J. Syst. Evol. Microbiol., 71, 004703

Tsuji, 2019, Vishniacozyma ellesmerensis sp. nov., a psychrophilic yeast isolated from a retreating glacier in the Canadian High Arctic, Int. J. Syst. Evol. Microbiol., 69, 696, 10.1099/ijsem.0.003206

Andrade, 2020, Vishniacozyma alagoana sp. nov. a tremellomycetes yeast associated with plants from dry and rainfall tropical forests, Int. J. Syst. Evol. Microbiol., 70, 3449, 10.1099/ijsem.0.004193

Hungria, 2016, Draft Genome Sequence of Pantoea ananatis Strain AMG521, a Rice Plant Growth-Promoting Bacterial Endophyte Isolated from the Guadalquivir Marshes in Southern Spain, Genome Announc., 4, e01681-15, 10.1128/genomeA.01681-15

Kour, 2021, Biodiversity, current developments and potential biotechnological applications of phosphorus-solubilizing and -mobilizing microbes: A review, Pedosphere, 31, 43, 10.1016/S1002-0160(20)60057-1

Xu, 2021, Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp. and their role in wine production, Appl. Microbiol. Biotechnol., 105, 8575, 10.1007/s00253-021-11509-2

Leveau, J., and Tech, J. (2010, January 25). Grapevine microbiomics: Bacterial diversity on grape leaves and berries revealed by high-throughput sequence analysis of 16S rRNA amplicons. Proceedings of the International Symposium on Biological Control of Postharvest Diseases: Challenges and Opportunities 905, Leesburg, VA, USA.

Ziegler, 2019, Coral bacterial community structure responds to environmental change in a host-specific manner, Nat. Commun., 10, 3092, 10.1038/s41467-019-10969-5

Mandakovic, 2018, Structure and co-occurrence patterns in microbial communities under acute environmental stress reveal ecological factors fostering resilience, Sci. Rep., 8, 5875, 10.1038/s41598-018-23931-0