Diversity of soil fungi in the vineyards of Changli region in China

Yan, Hejing; Chen, Ge; Zhou, Jiefang; Li, Jun

doi:10.1139/cjm-2021-0337

Cited by 7 publications

(4 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A very recent study pointed out that most of the isolated genera, such as Acremonium, Alternaria, Aspergillus, Fusarium, and Penicillium are very common in vineyard soil [56]. The genera Penicillium, Aspergillus, Cladosporium, Acremonium, Alternaria, Botrytis, and Scopulariopsis have also been reported as endophytes of the grapevine [57].…”

Section: Soil Fungimentioning

confidence: 99%

Studies on the Short-Term Effects of the Cease of Pesticides Use on Vineyard Microbiome

Ghiță¹,

Hnatiuc²,

Ranca³

et al. 2023

Environmental Sciences

View full text Add to dashboard Cite

In this chapter, an overview of the impact of phytosanitary treatments on the vineyard microbiome is provided, together with the results of the research we conducted. The studied plant material consisted of grapevine from the cultivars Sauvignon blanc and Cabernet Sauvignon, cultivated within the plantation of the Research Station for Viticulture and Enology from Murfatlar, Romania. For each cultivar, a treated plot and an untreated plot were established. For each of those, the phyllosphere microbiota was quantified using the epifluorescence microscopy method, followed by automated image analysis using CellC software. At the same time, the soil fungal diversity was evaluated in three stages during the year 2021, using microscopic morphological criteria. The results give useful information regarding the phytosanitary state of the studied plant, as well as the short-term effects produced by the ceasing of pesticide application on the grapevine microbiota.

show abstract

Section: Soil Fungimentioning

confidence: 99%

Studies on the Short-Term Effects of the Cease of Pesticides Use on Vineyard Microbiome

Ghiță¹,

Hnatiuc²,

Ranca³

et al. 2023

Environmental Sciences

View full text Add to dashboard Cite

show abstract

“…Among them, Basidiomycota is an important decomposing agent that can decompose cellulose, hemicelluloses and lignin [60], and its content in the A3 substrate was the highest, which was 12 times greater than that in the A0 substrate. Moreover, Mortierella fungi can decompose polysaccharides in the soil, which can benefit grape growth [61].…”

Section: Effect Of Tcm On the Diversity Of The Bacterial And Fungal C...mentioning

confidence: 99%

Effect of Cucumber Continuous Monocropping on Traditional Chinese Medicine Residue through Analysis of Physicochemical Characteristics and Microbial Diversity

Zhao,

Dong,

Yan

et al. 2024

Agronomy

View full text Add to dashboard Cite

The use of traditional Chinese medicine (TCM) residue as a crop culture substrate has unique advantages in alleviating the obstacles associated with continuous monocropping, such as increasing production, improving quality and alleviating pests and diseases. However, the effect of TCM residue application on substrates in continuous monocropping practices has not been determined. In this study, the cucumber variety “Jinyou No. 10” was used as the material, and fermented TCM residue, vermiculite and perlite were used as organic substrates (3:1:1). The cucumbers were cultivated on substrates for different durations of continuous monocropping, which were the first cropping cycle (A1), second cropping cycle (A2), third cropping cycle (A3) and fourth cropping cycle (A4). The control (A0) was the substrate sample without any crop planted in it. After the cucumbers were harvested, substrate samples (areas around the cucumber roots) were collected. The physiochemical properties of the cultivated substrates were determined, and the microbial community structures were analyzed through 16S rRNA and ITS sequencing. The physiochemical indices of the substrates with different durations of continuous monocropping (A1–A4) were significantly different than those of the control (A0) substrate. Moreover, the continuous cropping of cucumber had greater effects on fungal communities than on bacterial communities. Bacterial community structure analysis revealed a greater proportion of important bacterial taxa (Proteobacteria, Chloroflexi, and Nitrospirae) in the continuous monocropping substrates than in the A0 substrate. For the fungal community, Ascomycota accounted for the largest percentage of the fungal community in all the samples. The diversity of the microbial community was found to be influenced primarily by electrical conductivity, organic matter content, pH and total potassium content according to the correlation analysis of physicochemical properties and relative abundance of the microbial community. Our study would provide a basis for addressing persistent challenges in continuous cropping and for obtaining the utmost benefit from using TCM organic residue waste.

show abstract

“…Differences in the spatial patterns of microbial communities in vineyards are expressed at different scales. Considerable differences have been observed between vineyards in different parts of the world [92] and between wine-growing regions [93][94][95][96]; however, landscape factors and local variations in the ecological niche are known to produce significant differences at the local scale [97][98][99][100]. Intra-vineyard variability is also a significant factor as differences in microbial composition can be even greater than between plots [101,102].…”

Section: Terroir and Microbiota Of Winementioning

confidence: 99%

Microbiota Ecosystem Services in Vineyards and Wine: A Review

García-Izquierdo,

Colino-Rabanal,

Tamame

et al. 2024

Agronomy

View full text Add to dashboard Cite

The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentation. At the present time, the progression in next-generation sequencing (NGS) technologies is helping to facilitate the identification of microbial dynamics during winemaking. These advancements have aided winemakers in gaining a more comprehensive understanding of the role of microbiota in the fermentation process, which, in turn, is ultimately responsible for the delivery of provisioning (wine features and its production), regulating (such as carbon storage by vineyards, regulation of soil quality, and biocontrol of pests and diseases) or cultural (such as aesthetic values of vineyard landscapes, scholarly enjoyment of wine, and a sense of belonging in wine-growing regions) ecosystem services. To our knowledge, this is the first review of the state of knowledge on the role of microbiota in the delivery of ecosystem services in the wine sector, as well as the possibility of valuing them in monetary terms by operating logic chains, such as those suggested by the SEEA-EA framework. This paper concludes with a review of management practices that may enhance the value of microbiota ecosystem services and the role of smart farming in this task.

show abstract

Diversity of soil fungi in the vineyards of Changli region in China

Cited by 7 publications

References 39 publications

Studies on the Short-Term Effects of the Cease of Pesticides Use on Vineyard Microbiome

Studies on the Short-Term Effects of the Cease of Pesticides Use on Vineyard Microbiome

Effect of Cucumber Continuous Monocropping on Traditional Chinese Medicine Residue through Analysis of Physicochemical Characteristics and Microbial Diversity

Microbiota Ecosystem Services in Vineyards and Wine: A Review

Contact Info

Product

Resources

About