Characteristics of endophytic bacterial community structure and metabolic function in stems of tomatoes between red and yellow varieties

Abstract:

[Objectives] To provide theoretical basis and technical support for exploiting and utilizing beneficial microbes and their functions, the mechanism of color formation in tomato fruits related to endophytic bacteria in stems of different tomato varieties were analyzed. [Methods] Based on MiSeq high-throughput sequencing technology, informatics analysis of the endophytic bacteria in stems of tomatoes between red and yellow varieties were conducted. [Results] At the genus level, Brachybacterium, unclassified_f_Enterobacteriaceae, Lactobacillus, Corynebacterium, Pseudomaonas, Microbacterium, norank_f_norank_o_Gaiellales, Chujaibacter, Sphigomonas were the specific dominant endophytic bacteria in stems of red tomato varieties; And Curtobacterium, norank_f_Mitochondria, Amycolatopsis and Trichococcus were the specific dominant endophytic bacteria in stems of yellow tomato varieties. Meanwhile, the abundance of endophytic bacteria and their functions in stems of red tomato varieties were higher than those of yellow tomato varieties. [Conclusions] The composition of endophytic bacteria in stems between with red and yellow fruits of tomato varieties formed specific dominant endophytic bacteria, respectively. And higher abundance of specific endophytic bacterial genera and gene functions were found in red fruit tomato varieties than those of the yellow variety. It suggests that the fruit color formations were significantly related to the composition and function of endophytic bacteria in plant.