de Sousa Leandro Pio, Guerreiro Filho Oliveiro, Costa Mondego Jorge Maurício
Department of Genetic, Evolution, Microbiology and Immunology, Institute of Biology, State University of Campinas, Campinas 13020-902, Brazil.
Centro de Café 'Alcides Carvalho', Instituto Agronômico (IAC), Campinas 13020-902, Brazil.
Microorganisms. 2021 Nov 5;9(11):2296. doi: 10.3390/microorganisms9112296.
The study of microbes associated with the coffee tree has been gaining strength in recent years. In this work, we compared the leaf mycobiome of the traditional crop with wild species and using ITS sequencing for qualitative information and real-time PCR for quantitative information, seeking to relate the mycobiomes with the content of caffeine and chlorogenic acid in leaves. , , and are the dominant classes of fungi. The core leaf mycobiome among the three species is formed by , , , and . A network analysis showed that , an important pathogen, is negatively related to six fungal species present in and and absent in . Finally, have more than 35 times the concentration of caffeine and 2.5 times the concentration of chlorogenic acid than and . The relationship between caffeine/chlorogenic acid content, the leaf mycobiome, and genotype pathogen resistance is discussed.
近年来，对与咖啡树相关的微生物的研究不断深入。在这项工作中，我们将传统作物的叶片真菌群落与野生品种进行了比较，并使用ITS测序获取定性信息，通过实时PCR获取定量信息，旨在将真菌群落与叶片中的咖啡因和绿原酸含量联系起来。子囊菌门、担子菌门和壶菌门是真菌的主要类别。这三个品种的核心叶片真菌群落由座囊菌纲、散囊菌纲、粪壳菌纲、锤舌菌纲和银耳纲组成。网络分析表明，一种重要的病原体——炭疽菌，与野生品种和传统作物中存在而原始品种中不存在的六种真菌物种呈负相关。最后，原始品种的咖啡因浓度是野生品种和传统作物的35倍以上，绿原酸浓度是它们的2.5倍。本文还讨论了咖啡因/绿原酸含量、叶片真菌群落和基因型病原体抗性之间的关系。
