Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum
Orchard Conditions and Fruiting Body Characteristics Drive the Microbiome of the Black Truffle Tuber aestivum
复制标题
DOI：
10.3389/fmicb.2019.01437
复制
发表时间：
2019-06
影响因子：
5.2
通讯作者：
R. Splivallo;Maryam Vahdatzadeh;J. Maciá‐Vicente;V. Molinier;M. Peter;S. Egli;S. Uroz;F. Paolocci-F.-Paolo
中科院分区：
文献类型：
--
作者：
R. Splivallo;Maryam Vahdatzadeh;J. Maciá‐Vicente;V. Molinier;M. Peter;S. Egli;S. Uroz;F. Paolocci-F.-Paolo
块菌真菌是众所周知的，其诱人的香味部分由微生物殖民块菌子实体发出。这些微生物的身份和多样性仍然缺乏研究，因为很少有研究确定了松露相关的细菌群落，而只考虑了少量的子实体。因此，驱动块菌微生物组组装的因素尚未阐明。在这里，我们调查了细菌群落结构的50多个子实体的黑松露块茎小麦在一个法国和一个瑞士果园使用16 S rRNA基因扩增子高通量测序。从两个果园收集的块菌中的细菌群落共享其主要优势类群：虽然60%的子实体以α-变形菌门为主，但在某些情况下，β-变形菌门或鞘氨醇杆菌门是最丰富的，这表明特定因素（即，块菌成熟度和土壤性质）不同地形成块菌相关的微生物组。我们进一步尝试评估与采集季节、块菌交配类型、成熟程度和块菌果园内位置相关的因素对块菌微生物组变化的影响。这些因素之间的差异影响的两个松露果园，与季节是最强的预测社区变化在法国果园，在瑞士的空间位置。令人惊讶的是，基因型和子实体成熟没有显着的影响微生物群落组成。总之，我们的研究结果表明，无论地理位置考虑，T。aestivum子实体由三个细菌纲主导。他们还表明，在块菌子实体内形成微生物群落的因素因当地条件而异。
Truffle fungi are well known for their enticing aromas partially emitted by microbes colonizing truffle fruiting bodies. The identity and diversity of these microbes remain poorly investigated, because few studies have determined truffle-associated bacterial communities while considering only a small number of fruiting bodies. Hence, the factors driving the assembly of truffle microbiomes are yet to be elucidated. Here we investigated the bacterial community structure of more than 50 fruiting bodies of the black truffle Tuber aestivum in one French and one Swiss orchard using 16S rRNA gene amplicon high-throughput sequencing. Bacterial communities from truffles collected in both orchards shared their main dominant taxa: while 60% of fruiting bodies were dominated by α-Proteobacteria, in some cases the β-Proteobacteria or the Sphingobacteriia classes were the most abundant, suggesting that specific factors (i.e., truffle maturation and soil properties) shape differently truffle-associated microbiomes. We further attempted to assess the influence in truffle microbiome variation of factors related to collection season, truffle mating type, degree of maturation, and location within the truffle orchards. These factors had differential effects between the two truffle orchards, with season being the strongest predictor of community variation in the French orchard, and spatial location in the Swiss one. Surprisingly, genotype and fruiting body maturation did not have a significant effect on microbial community composition. In summary, our results show, regardless of the geographical location considered, the existence of heterogeneous bacterial communities within T. aestivum fruiting bodies that are dominated by three bacterial classes. They also indicate that factors shaping microbial communities within truffle fruiting bodies differ across local conditions.