Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

CIBIO-InBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal

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Department of Biostatistics and Bioinformatics, Milken Institute School of Public Health, George Washington University, Washington, DC 20052, USA

Author to whom correspondence should be addressed.

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The first two authors contributed equally to this paper.

Microorganisms 2019, 7(10), 473; https://doi.org/10.3390/microorganisms7100473

Received: 29 August 2019 / Revised: 11 October 2019 / Accepted: 17 October 2019 / Published: 19 October 2019

(This article belongs to the Section Environmental Microbiology)

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Abstract

Previous studies dealing with changes in microbial communities during vermicomposting were mostly performed at lab-scale conditions and by using low-throughput techniques. Therefore, we sought to characterize the bacterial succession during the vermicomposting of grape marc over a period of 91 days in a pilot-scale vermireactor. Samples were taken at the initiation of vermicomposting, and days 14, 28, 42, and 91, representing both active and mature stages of vermicomposting. By using 16S rRNA high-throughput sequencing, significant changes in the bacterial community composition of grape marc were found after 14 days and throughout the process (p < 0.0001). There was also an increase in bacterial diversity, both taxonomic and phylogenetic, from day 14 until the end of the trial. We found the main core microbiome comprised of twelve bacterial taxa (~16.25% of the total sequences) known to be capable of nitrogen fixation and to confer plant-disease suppression. Accordingly, functional diversity included increases in specific genes related to nitrogen fixation and synthesis of plant hormones (salicylic acid) after 91 days. Together, the findings support the use of grape marc vermicompost for sustainable practices in the wine industry by disposing of this high-volume winery by-product and capturing its value to improve soil fertility. View Full-Text

Keywords: winery wastes; earthworms; microbial communities; bacterial succession; core microbiome; vermicompost

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MDPI and ACS Style

Gómez Brandón, M.; Aira, M.; Kolbe, A.R.; de Andrade, N.; Pérez-Losada, M.; Domínguez, J. Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking. Microorganisms 2019, 7, 473. https://doi.org/10.3390/microorganisms7100473

AMA Style

Gómez Brandón M, Aira M, Kolbe AR, de Andrade N, Pérez-Losada M, Domínguez J. Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking. Microorganisms. 2019; 7(10):473. https://doi.org/10.3390/microorganisms7100473

Chicago/Turabian Style

Gómez Brandón, María, Manuel Aira, Allison R. Kolbe, Nariane de Andrade, Marcos Pérez-Losada, and Jorge Domínguez. 2019. "Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking" Microorganisms 7, no. 10: 473. https://doi.org/10.3390/microorganisms7100473

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Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

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