Small scale fungal community differentiation in a vineyard system

Knight, Sarah; Karon, Ophir; Goddard, Matthew R.

doi:10.1016/j.fm.2019.103358

Cited by 38 publications

(45 citation statements)

References 74 publications

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“…Alternatively, soil was previously suggested to be a potential source reservoir of grapevine-associated microbiota ( 15 , 24 ) and some of soil microbes can influence fermentation and contribute to final wine characteristics ( 8 , 24 ). Overall, biogeographic boundaries can constrain the vineyard soil microbiota ( 23 , 25 – 28 ), but correlations between soil microbiota and wine attributes are weak ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

“…Limited but increasing evidence reveals that environmental heterogeneity conditions microbial biogeography in wine production on different spatial scales (recently reviewed by Liu et al [ 29 ]) ( 13 , 24 , 26 , 28 , 30 , 31 ). Local climatic conditions significantly correlate with microbial compositions in grape musts; for example, precipitation and temperature have been found to correlate with the abundance of filamentous fungi (for example, Cladosporium and Penicillium spp.)…”

Section: Introductionmentioning

confidence: 99%

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The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

Liu

Chen

Zhang

et al. 2020

mSphere

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The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance. IMPORTANCE The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

Liu

Chen

Zhang

et al. 2020

mSphere

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“…Several studies have shown biogeographic differentiation between microbial communities with differences between environmental niches and geographical locations, particularly for vineyards and microbial populations associated with winemaking 26,33,41,42 . Differences among microbial communities have been found at large geographical scales (> 100 km) 26,33,34,41 , medium scales (> 35 km) 43 , and small scales (< 2 km) 44 , indicating that local environmental variables, such as soil type, humidity and nutrient availability among others, can shape microbial populations even within the same vineyard. Microbial communities described here showed significant differences according to geographical location, with sampling sites located within a 20 km radius, suggesting a similar effect of local environmental variables such as those observed for vineyards and winemaking 43,44 .…”

Section: Discussionmentioning

confidence: 99%

“…Differences among microbial communities have been found at large geographical scales (> 100 km) 26,33,34,41 , medium scales (> 35 km) 43 , and small scales (< 2 km) 44 , indicating that local environmental variables, such as soil type, humidity and nutrient availability among others, can shape microbial populations even within the same vineyard. Microbial communities described here showed significant differences according to geographical location, with sampling sites located within a 20 km radius, suggesting a similar effect of local environmental variables such as those observed for vineyards and winemaking 43,44 . Interestingly, differences in fungal and bacterial community compositions in vineyards have been described as much clearer in fungi than in bacteria, with leaf and berry fungal community dissimilarities between locations increasing with geographic distance, while bacterial community dissimilarity did not correlate with geographic distance 43 .…”

Section: Discussionmentioning

confidence: 99%

“…https://doi.org/10.1038/s41598-020-71663-x www.nature.com/scientificreports/ Bacterial communities associated with E. gunnii showed only minor differences according to geographical location or ecological niche while fungal populations differed significantly even at genus level, indicating the important role of the environment on shaping fungal communities44,45 .…”

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Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii

Varela

Sundstrom

Cuijvers

et al. 2020

Sci Rep

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Over the course of human history and in most societies, fermented beverages have had a unique economic and cultural importance. Before the arrival of the first Europeans in Australia, Aboriginal people reportedly produced several fermented drinks including mangaitch from flowering cones of Banksia and way-a-linah from Eucalyptus tree sap. In the case of more familiar fermented beverages, numerous microorganisms, including fungi, yeast and bacteria, present on the surface of fruits and grains are responsible for the conversion of the sugars in these materials into ethanol. Here we describe native microbial communities associated with the spontaneous fermentation of sap from the cider gum Eucalyptus gunnii, a Eucalyptus tree native to the remote Central Plateau of Tasmania. Amplicon-based phylotyping showed numerous microbial species in cider gum samples, with fungal species differing greatly to those associated with winemaking. Phylotyping also revealed several fungal sequences which do not match known fungal genomes suggesting novel yeast species. These findings highlight the vast microbial diversity associated with the Australian Eucalyptus gunnii and the native alcoholic beverage way-a-linah.

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Distinct and Temporally Stable Assembly Mechanisms Shape Bacterial and Fungal Communities in Vineyard Soils

et al. 2022

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Microbial communities in agricultural soils are fundamental for plant growth and in vineyard ecosystems contribute to defining regional wine quality. Managing soil microbes towards beneficial outcomes requires knowledge of how community assembly processes vary across taxonomic groups, spatial scales, and through time. However, our understanding of microbial assembly remains limited. To quantify the contributions of stochastic and deterministic processes to bacterial and fungal assembly across spatial scales and through time, we used 16 s rRNA gene and ITS sequencing in the soil of an emblematic wine-growing region of Italy.Combining null- and neutral-modelling, we found that assembly processes were consistent through time, but bacteria and fungi were governed by different processes. At the within-vineyard scale, deterministic selection and homogenising dispersal dominated bacterial assembly, while neither selection nor dispersal had clear influence over fungal assembly. At the among-vineyard scale, the influence of dispersal limitation increased for both taxonomic groups, but its contribution was much larger for fungal communities. These null-model-based inferences were supported by neutral modelling, which estimated a dispersal rate almost two orders-of-magnitude lower for fungi than bacteria.This indicates that while stochastic processes are important for fungal assembly, bacteria were more influenced by deterministic selection imposed by the biotic and/or abiotic environment. Managing microbes in vineyard soils could thus benefit from strategies that account for dispersal limitation of fungi and the importance of environmental conditions for bacteria. Our results are consistent with theoretical expectations whereby larger individual size and smaller populations can lead to higher levels of stochasticity.

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Small scale fungal community differentiation in a vineyard system

Cited by 38 publications

References 74 publications

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii

Distinct and Temporally Stable Assembly Mechanisms Shape Bacterial and Fungal Communities in Vineyard Soils

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