High-throughput sequencing analysis of endophytic bacteria diversity in fruits of white and red pitayas from three different origins

• Autorzy: Ren Z. , Tang S. , Jiang Y. , Jiang M. , Zheng S. , Liu W. , Yang Z. , Sang S. , Chen Z. , Xia T. , Yin M.
• Języki publikacji: EN

Abstrakty

EN

Pitaya contains various types of polyphenols, flavonoid and vitamins which are beneficial for health and it is among the most important commercial tropical fruits worldwide. Endophytic bacteria might be beneficial for plant growth and yield. However, bacterial diversity in pitaya is poorly characterized. In this study, fruits of white and red pitayas from three different origins (Thailand, Vietnam and China) were chosen for endophytic bacteria diversity investigation by using Illumina HiSeq second-generation high-throughput sequencing technology. Large number of endophytic bacteria were detected and 22 phyla, 56 classes, 81 orders, 122 families and 159 genera were identified. Endophytic bacteria diversity was uneven among pitaya fruits from different origins and bacteria structure was different between white pitaya group and red pitaya group. Phylum Bacteroidetes, classes Bacteroidia and Coriobacteriia, orders Bacteroidales and Coriobacteriales, families Prevotellaceae, Bacteroidaceae, Ruminococcaceae, Paraprevotellaceae, Rikenellaceae, Alcaligenaceae and Coriobacteriaceae, genera Prevotella, Bacteroides, Roseburia, Faecalibacterium and Sutterella were statistically significant different species (P < 0.05) between white and red pitayas. These findings might be useful for growth improvement, fruit preservation and processing of different pitaya species from different origins.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2018
• Tom: 67
• Numer: 1
• Opis fizyczny: p.27-35,fig.,ref.

Twórcy

autor

Ren Z.

• School of Agriculture, Kunming University, Kunming, Yunnan, China

autor

Tang S.

• Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming, Yunnan, China

autor

Jiang Y.

• Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming, Yunnan, China

autor

Jiang M.

• Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming, Yunnan, China

autor

Zheng S.

• School of Medicine, Yunnan University, Kunming, Yunnan, China

autor

Liu W.

• School of Medicine, Yunnan University, Kunming, Yunnan, China

autor

Yang Z.

• School of Medicine, Yunnan University, Kunming, Yunnan, China

autor

Sang S.

• School of Medicine, Yunnan University, Kunming, Yunnan, China

autor

Chen Z.

• School of Agriculture, Kunming University, Kunming, Yunnan, China

autor

Xia T.

• School of Agriculture, Kunming University, Kunming, Yunnan, China

autor

Yin M.

• School of Medicine, Yunnan University, Kunming, Yunnan, China

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Identyfikatory

DOI

10.5604/01.3001.0011.6139