Lu Guangrou, Huang Xiaokang, Li Lin, Chen Chao, Li Ping
College of Animal Science, Guizhou University, Guiyang, China.
Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China.
Front Microbiol. 2023 Jan 6;13:1072666. doi: 10.3389/fmicb.2022.1072666. eCollection 2022.
The present study investigated the effects of temperature and available sugar on the bacterial community of leaf during fermentation. leaves were cultured in MRS broth containing 0.4 and 1.6 g sugar and incubated at 25°C and 45°C for 9, 18, and 36 h. The results showed that the dominant phyla during sugar fermentation were Firmicutes, followed by Proteobacteria and Bacteroidetes. Compared to a low incubation temperature (25°C), a high incubation temperature (45°C) decreased the relative abundances of Exiguobacterium and Acinetobacter and increased those of Bacillus and Paenibacillus. Leaf samples incubated at 25°C showed higher bacterial alpha diversity indices than those incubated at 45°C. Principal coordinate analysis revealed that the bacterial community structure was altered by the high incubation temperature. Sugar concentration of 1.6 g/50 ml increased the relative abundances of and but decreased those of and as compared to sugar concentration of 0.4 g/50 ml. pH was the primary factor that influenced the succession of bacterial communities during sugar fermentation in leaves. In conclusion, ambient temperatures (25°C and 45°C) and high sugar concentration restructured the bacterial communities on leaves by facilitating the dominance of and . This study provided insights into the mechanisms by which bacterial communities on leaves are enriched.
本研究调查了温度和可利用糖对发酵过程中叶细菌群落的影响。将叶片在含有0.4克和1.6克糖的MRS肉汤中培养，并在25°C和45°C下孵育9、18和36小时。结果表明，糖发酵过程中的优势菌门是厚壁菌门，其次是变形菌门和拟杆菌门。与低孵育温度（25°C）相比，高孵育温度（45°C）降低了微小杆菌属和不动杆菌属的相对丰度，增加了芽孢杆菌属和类芽孢杆菌属的相对丰度。在25°C下孵育的叶片样品显示出比在45°C下孵育的样品更高的细菌α多样性指数。主坐标分析表明，高孵育温度改变了细菌群落结构。与0.4克/50毫升的糖浓度相比，1.6克/50毫升的糖浓度增加了[未提及具体菌属名1]和[未提及具体菌属名2]的相对丰度，但降低了[未提及具体菌属名3]和[未提及具体菌属名4]的相对丰度。pH是影响叶片糖发酵过程中细菌群落演替的主要因素。总之，环境温度（25°C和45°C）和高糖浓度通过促进[未提及具体菌属名1]和[未提及具体菌属名2]的优势地位，重组了叶片上的细菌群落。本研究为叶片上细菌群落富集的机制提供了见解。
