To explore the capability of soil mycobiota to degrade avocado peel waste and identify relevant successions and trophic guild shifts, fungal communities from three environments with different land uses were evaluated in a solid-state process. Soil samples used as inoculum were collected from a pristine mature tropical forest, a traditionally managed Mayan land, and an intensively managed monospecific avocado plantation. Soil-substrate mixes were evaluated for 52 weeks to evaluate organic matter decay and the carbon-to-nitrogen ratio. Amplicon-based high-throughput sequencing from internally transcribed spacer (ITS) analysis revealed significant differences in fungal communities widely dominated by Fusarium sp. and Clonostachys sp.; however, less represented taxa showed relevant shifts concomitantly with organic matter content drops. Trophic guild assignment revealed different behaviors in fungal communities between treatments over the 52 weeks, suggesting distinct preconditioning of fungal communities in these environments. Overall, the results lead to the identification of promising degradation moments and inoculum sources for further consortia enrichment or bioprospecting efforts.

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Swietenia macrophylla is a tropical timber species of ecological and economic importance. However, its slow vegetative growth and root development in nurseries strongly limit its production. This study evaluated the effect of 10 rhizobacteria strains during the early stages of production of S. macrophylla. Superficially disinfected seeds were inoculated with rhizobacteria under commercial nursery conditions. Inoculation was complemented by initial fertilization without growth regulators, fungicides, or bactericides. The results indicate that the rhizobacteria strains induce different responses in plants. Significant differences in plant biomass and root architecture were found. Treatments inoculated with Bacillus sp., Bacillus polyfermenticus, and Bacillus siamensis strains; showed an increase of up to 41% (dry weight). Plants increased root biomass by 30% when inoculated with S. siamensis. All inoculated strains were identified as members of the genus Bacillus spp., and their presence three months after inoculation was assessed by 16S rRNA gene-based amplicon massive sequencing. We found that Bacillus sp. genus was only present in inoculated treatments, suggesting that inoculated bacteria could establish themselves successfully as part of the microbiota. These results support the advantages of using PGPRs in commercial tropical tree production.

The advent of omics has expanded our knowledge of microbial ecology behind Mezcal, a fermented spirit made from the juices of cooked Agave plants (Agave spp., Asparagaceae). Mezcal has been produced in Mexico for over 200 years, however, has been in high demand since its discovery by international markets in the last decade. Mezcal is appreciated for its diverse and complex sensory profile, which is tied to the geographic and environmental diversity of the different Mezcal-producing regions. This regional typicity is brought about by spontaneous fermentation consortia that act in loosely controlled artisanal fermentation processes. Previous works have mainly concentrated on microorganisms involved in the biosynthesis of alcohol and other volatile compounds, or from a different perspective, on culturable microorganisms (mainly yeasts) influencing the taste profile. Attention has been aimed at the richness of microbial populations in point events or under laboratory conditions, which leaves much of the biological richness out of account. Omics techniques have become powerful tools for characterizing the composition of autochthonous fermentation microbiota, regional or endemic features, and ecological processes that determine the dynamics of Mezcal fermentation. The analyses of genetic material, proteins, and metabolites allow disentangling the biological complexity of Mezcal production. This review presents the reader with an up-to-date overview of publications that discuss microbial communities in Mezcal fermentation, metabolic pathways regulated by microbial interactions, and the application of omics to characterize the spontaneous fermenting microbiota conformation and dynamics considering the subjacent ecological processes.