Microbial terroir: associations between soil microbiomes and the flavor chemistry of mustard (Brassica juncea).

Autor: Walsh C; Cooperative Institute for Research in Environmental Sciences, University of Colorado Boulder, Boulder, CO, 80309, USA.; Department of Ecology and Evolutionary Biology, University of Colorado Boulder, Boulder, CO, 80309, USA., Vanderburgh C; Cooperative Institute for Research in Environmental Sciences, University of Colorado Boulder, Boulder, CO, 80309, USA., Grant L; Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, 80523, USA., Katz E; Department of Plant Sciences, University of California Davis, Davis, CA, 95616, USA., Kliebenstein DJ; Department of Plant Sciences, University of California Davis, Davis, CA, 95616, USA., Fierer N; Cooperative Institute for Research in Environmental Sciences, University of Colorado Boulder, Boulder, CO, 80309, USA.; Department of Ecology and Evolutionary Biology, University of Colorado Boulder, Boulder, CO, 80309, USA.
Jazyk: angličtina
Zdroj: The New phytologist [New Phytol] 2024 Sep; Vol. 243 (5), pp. 1951-1965. Date of Electronic Publication: 2024 Mar 29.
DOI: 10.1111/nph.19708
Abstrakt: Here, we characterized the independent role of soil microbiomes (bacterial and fungal communities) in determining the flavor chemistry of harvested mustard seed (Brassica juncea). Given the known impacts of soil microbial communities on various plant characteristics, we hypothesized that differences in rhizosphere microbiomes would result in differences in seed flavor chemistry (glucosinolate content). In a glasshouse study, we introduced distinct soil microbial communities to mustard plants growing in an otherwise consistent environment. At the end of the plant life cycle, we characterized the rhizosphere and root microbiomes and harvested produced mustard seeds for chemical characterization. Specifically, we measured the concentrations of glucosinolates, secondary metabolites known to create spicy and bitter flavors. We examined associations between rhizosphere microbial taxa or genes and seed flavor chemistry. We identified links between the rhizosphere microbial community composition and the concentration of the main glucosinolate, allyl, in seeds. We further identified specific rhizosphere taxa predictive of seed allyl concentration and identified bacterial functional genes, namely genes for sulfur metabolism, which could partly explain the observed associations. Together, this work offers insight into the potential influence of the belowground microbiome on the flavor of harvested crops.
(© 2024 The Author(s). New Phytologist © 2024 New Phytologist Foundation.)
Databáze: MEDLINE
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