湖南农业大学学报（自然科学版）2023，Vol.49Issue(6)：675-683,9.DOI:10.13331/j.cnki.jhau.2023.06.007
茶树根和叶内生细菌的多样性及来源分析
Diversity and source analysis of endophytic bacteria in tea roots and leaves
摘要
Abstract
With Bixiangzao and Mingfeng as experimental materials the chemical components of tea were determined by high performance liquid chromatography,and the microbial communities of fresh leaves and roots of different tea cultivars were analyzed by high throughput sequencing technology.The results included the predominant bacteria in the fresh leaves of Bixiangzao and Mingfeng tea were Proteobacteria,Bacteroidetes at the level of phylum and Chryseobacterium,Sphingomonas,Rhizobium,Methylobacterium and Aureimonas,etc.at the level of genus.The dominant bacteria in tea root were Proteobacteria,Actinobacteria and Firmicutes at the level of phylum,and Planococcaceae and Rhizobium and Sphingomonas at the level of genus.The abundance of endophytic bacteria in the leaves of Bixiangzao was higher than that of Mingfeng,while the abundance of endophytic bacteria in the roots of Mingfeng was higher than that of Bixiangzao.The diversity of endophytic bacteria in tea roots was higher than that in fresh tea leaves.The number of endophytic bacteria OTU in tea roots and leaves was less than that of soil microorganisms.Homology analysis showed that the endophytic bacteria mainly came from the leaf surface,while the root endophytic bacteria mainly came from the soil.The contents of theanine,amino acid,theobromine,caffeine,catechin,gallocatechin gallate,epigallocatechin gallate and maltose in fresh leaves of Mingfeng were significantly higher than those of Bixiangzao,while the contents of epigallocatechin,sucrose and phenolamine ratio in fresh leaves of Bixiangzao were significantly higher than those of Mingfeng.Correlation analysis showed that the numbers of some key bacteria genera were significantly positively or negatively correlated with the contents of some chemical components in tea,suggesting that different endophytic bacteria might be involved in the synthesis of quality components of tea trees,thus affecting the quality of tea.关键词
茶树/内生细菌/根际土壤细菌/化学成分/茶叶品质Key words
tea tree/endophytic bacteria/rhizosphere soil bacteria/chemical components/tea quality分类
农业科技引用本文复制引用
林海燕,刘昌伟,杨勇,张志旭,曾超珍,伍岗,刘仲华..茶树根和叶内生细菌的多样性及来源分析[J].湖南农业大学学报（自然科学版）,2023,49(6):675-683,9.基金项目
云南省茶学重点实验室开放基金项目(2021YNCX003) （2021YNCX003）
湖南省教育厅科学研究重点项目(21A0148) （21A0148）
财政部和农业农村部国家现代农业产业技术体系(CARS-19) （CARS-19）
湖南省自然科学基金面上项目(2021JJ31139) （2021JJ31139）
