近年来,植物代谢组学和微生物组研究表明,植物次生代谢产物的合成和分泌受到微生物-宿主共生相互作用的影响。在这项研究中,对六个品种的指状柚子(Citrusmedica\'Fingered\')进行采样,以研究其叶球细菌群落和挥发性有机化合物(VOC)。高通量测序用于对手指柚子叶球细菌的16SrRNA的V5-V7区域进行测序,结果表明,变形杆菌,放线菌,Firmicutes,拟杆菌是指柚子叶球中的优势细菌门。秀珍与其余5个品种的叶际细菌群落存在显著差异。修镇放线菌的相对丰度最高,和Halomonas,甲基杆菌,诺卡诺德,假运动球菌也占优势。在其余品种中,Halomonas是相对丰度最高的属,而所有其他属的相对丰度都很低。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)技术对6种不同手指柚子的香气成分进行分析和鉴定,六个品种共检测到76种芳香化合物。Pinene,香叶醇,根据相对气味活性值,发现芳樟醇是影响手指柚子香气的主要VOCs。相关分析显示,叶球细菌菌群与指筋香气化合物之间存在55个正相关和60个负相关。相对丰度最高的10个属均与香气化合物显着相关。这项研究提供了深入的见解,细菌和VOCs之间的关系,这可以更好地解释细菌和代谢相互作用分析的复杂性。
In recent years, plant metabolomics and microbiome studies have suggested that the synthesis and secretion of plant secondary metabolites are affected by microbial-host symbiotic interactions. In this study, six varieties of fingered citron (Citrus medica \'Fingered\') are sampled to study their phyllosphere bacterial communities and volatile organic compounds (VOCs). High-throughput sequencing is used to sequence the V5-V7 region of the 16S rRNA of the fingered citron phyllosphere bacteria, and the results showed that Proteobacteria, Actinobacteria, Firmicutes, and Bacteroidetes were the dominant bacterial phylum in the phyllosphere of fingered citron. There were significant differences in the phyllosphere bacteria community between XiuZhen and the remaining five varieties. The relative abundance of Actinomycetospora was highest in XiuZhen, and Halomonas, Methylobacterium, Nocardioides, and Pseudokineococcus were also dominant. Among the remaining varieties, Halomonas was the genus with the highest relative abundance, while the relative abundances of all the other genera were low. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze and identify the aroma compounds of six different fingered citron, and a total of 76 aroma compounds were detected in six varieties. Pinene, geraniol, and linalool were found to be the primary VOCs that affect the aroma of fingered citron based on relative odor activity value. The correlation analysis showed 55 positive and 60 negative correlations between the phyllosphere bacterial flora and aroma compounds of fingered citron. The top 10 genera in the relative abundance were all significantly associated with aroma compounds. This study provides deep insight into the relation between bacteria and VOCs of fingered citron, and this may better explain the complexity of the analysis of bacterial and metabolic interactions.