植物微生物群落对农业风土的贡献

IF 3.5 Q1 AGRONOMY
David Johnston-Monje, Laura Isabella Vergara, Jessica Lopez-Mejia, James Francis White
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引用次数: 0

摘要

茶叶、巧克力、咖啡和葡萄酒等农产品因其感官和营养品质而受到重视。作物生长条件的变化会影响植物的表型,因此农学家应该优化农场的条件,以种植出最高质量的产品。与特定地理位置相关的一组生长条件及其对产品化学的影响被称为风土。虽然风土在市场营销和消费者欣赏以及产品识别和增值方面发挥着重要作用,但很少有生物化学差异或造成它们的因素被很好地理解。这个词来源于拉丁语,意思是“土地”,这表明风土只是植物生长的地理位置的一个函数,而在现代用法中,风土被理解为土壤类型、气候、景观、地形、生物相互作用和农业实践的结果。除了像葡萄酒和巧克力这样的发酵食品,与植物相关的微生物群对作物风土的贡献很少被研究;然而,现代宏基因组学和代谢组学技术为科学家提供了更好地观察微生物多样性如何影响植物产品化学变异的工具。居住在植物器官中的微生物组的差异可以通过改变宿主的新陈代谢来改变植物化学,例如增加根部吸收的营养物质,然后沉积在叶子、种子和果实中。与植物相关的微生物可以消耗植物分子,将它们从代谢组中移除,或者它们可以贡献自己的气味和味道。本文综述了植物根际、内圈、层际、精气层、碳圈和花衣层微生物组对植物生化和作物衍生产品的影响,同时进一步认识到有益微生物通过提高植物化学品质对农业的贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Plant microbiomes as contributors to agricultural terroir
Agricultural products such as tea, chocolate, coffee and wine are valued for their sensorial and nutritional qualities. Variation in the growing conditions of a crop can influence the plant’s phenotype, thus it behooves agriculturalists to optimize the conditions on their farms to grow the highest quality product. The set of growing conditions associated with a certain geographic location and its influence on the product’s chemistry is known as terroir. Although terroir plays a significant role in marketing and consumer appreciation as well as product identity and valorization, rarely are the biochemical differences or the factors creating them very well understood. The word derives from the Latin for “land”, suggesting terroir is simply a function of the geographical location where a plant grew, while in its modern usage, terroir is understood to be the result of soil type, climate, landscape, topography, biotic interactions and agricultural practice. Except for fermented food products like wine and chocolate, plant associated microbiomes have been little studied for their contribution to a crop’s terroir; however, modern metagenomics and metabolomics technologies have given scientists the tools to better observe how microbial diversity can impact the chemical variation in plant products. Differences in the microbiomes inhabiting plant organs can change phytochemistry by altering host metabolism, for example increasing the nutrients absorbed by roots that then are deposited in leaves, seeds and fruits. Plant associated microbes can consume plant molecules, removing them from the metabolome, or they can contribute smells and flavors of their own. This review aims to synthesize research into rhizosphere, endosphere, phyllosphere, spermosphere, carposphere, and anthosphere microbiome influences on plant biochemistry and crop derived products, while helping to increase the appreciation that beneficial microbes are able to contribute to agriculture by improving phytochemical quality.
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来源期刊
Frontiers in Agronomy
Frontiers in Agronomy Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)
CiteScore
4.80
自引率
0.00%
发文量
123
审稿时长
13 weeks
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