High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China

• Published in: PloS one Vol. 13; no. 3; p. e0193097
• Main Authors: Wei, Yu-Jie, Wu, Yun, Yan, Yin-Zhuo, Zou, Wan, Xue, Jie, Ma, Wen-Rui, Wang, Wei, Tian, Ge, Wang, Li-Ye
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 22.03.2018; Public Library of Science (PLoS)
• Subjects: Arthrobacter; Aspergillus; Bacteria; Berries; Biodiversity; Biology and Life Sciences; Ecology and Environmental Sciences; Fermentation; Flavor; Flowers & plants; Food science; Fungi; Genetic aspects; Grapes; Identification and classification; Juices; Leaves; Medicine and Health Sciences; Microbial colonies; Microbiological research; Microbiomes; Microorganisms; Next-generation sequencing; Pharmacy; Plant diseases; Population studies; Pseudomonas syringae; Research and Analysis Methods; rRNA 16S; Saccharomyces cerevisiae; Soil investigations; Soil microbiology; Soils; Temperature effects; Vineyards; Vitaceae; Vitis vinifera; Wine; Wineries & vineyards; Wines; Yeast; China; Beijing China
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0193097

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves, grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) reads and 2,422,188 high quality bacterial 16S rDNA sequences were used for taxonomic classification, revealed five fungal and eight bacterial phyla. At the genus level, the dominant fungi were Ascomycota, Sordariales, Tetracladium and Geomyces in soil, Aureobasidium and Pleosporaceae in grapes leaves, Aureobasidium in grape and grape juice. The dominant bacteria were Kaistobacter, Arthrobacter, Skermanella and Sphingomonas in soil, Pseudomonas, Acinetobacter and Kaistobacter in grape and grapes leaves, and Oenococcus in grape juice and wine. Principal coordinate analysis showed structural separation between the composition of fungi and bacteria in all samples. This is the first study to understand microbiome population in soil, grape, grapes leaves, grape juice and wine in Xinjiang through High-throughput Sequencing and identify microorganisms like Saccharomyces cerevisiae and Oenococcus spp. that may contribute to the quality and flavor of wine.