葡萄生长过程中天然微生物群落的组成和连续演替对葡萄的健康和风味品质以及区域葡萄酒风土的表征起着重要作用。本研究在极其简化的生态栽培模式下,探索了Ecolly葡萄各生长发育阶段果实表皮微生物的多样性和动态,分析了微生物相互作用和天气参数与特定群落的关联,强调微生态的代谢功能特征。结果表明,天然微生物群落在葡萄生长过程中发生了显著变化。优势真菌属主要包括赤霉素,Alternaria,Filobasidium,Naganishia,阿斯科奇塔,吡虫啉,科莫克利斯,和梭子蟹,优势细菌属主要包含Sediminibacterium,Ralstonia,泛菌,缓生根瘤菌,Brevundimonas,中根瘤菌,Planococcus,和Planomicrobium。总之,丝状真菌随着果实成熟逐渐转变为担子菌酵母,随着革兰氏阴性菌数量的减少和革兰氏阳性菌的相对增加。群落聚集过程反映了微生物生态学可能受到多种因素的影响,但是真菌群落更稳定,细菌群落逐年波动,这可能反映了他们多年来对天气状况的反应。总的来说,我们的研究有助于全面概述葡萄微生物系统的生态特征,突出了自然生态葡萄种植的概念,促进葡萄和葡萄酒产业的可持续发展。
The composition and continuous succession of natural microbial communities during grape growth play important roles in grape health and flavor quality as well as in characterizing the regional wine terroir. This study explored the diversity and dynamics of fruit epidermal microbes at each growth and developmental stage of Ecolly grapes under an extremely simplified eco-cultivation model, analyzed microbial interactions and associations of weather parameters to specific communities, and emphasized metabolic functional characteristics of microecology. The results indicated that the natural microbial community changed significantly during the grape growth phase. The dominant fungal genera mainly included Gibberella, Alternaria, Filobasidium, Naganishia, Ascochyta, Apiotrichum, Comoclathris, and Aureobasidium, and the dominant bacterial genera mainly contained Sediminibacterium, Ralstonia, Pantoea, Bradyrhizobium, Brevundimonas, Mesorhizobium, Planococcus, and Planomicrobium. In summary, filamentous fungi gradually shifted to basidiomycetous yeasts along with fruit ripening, with a decline in the number of Gram-negative bacteria and a relative increase in Gram-positive bacteria. The community assembly process reflects the fact that microbial ecology may be influenced by a variety of factors, but the fungal community was more stable, and the bacterial community fluctuated more from year to year, which may reflect their response to weather conditions over the years. Overall, our study helps to comprehensively profile the ecological characteristics of the grape microbial system, highlights the natural ecological viticulture concept, and promotes the sustainable development of the grape and wine industry.