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Article

Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc

1
Grupo de Ecoloxía Animal (GEA), Universidade de Vigo, E-36310 Vigo, Spain
2
Department of Soil Science, Federal University of Santa Maria, 97119-900 Santa Maria, Rio Grande do Sul, Brazil
3
Computational Biology Institute, Department of Biostatistics and Bioinformatics, Milken Institute School of Public Health, George Washington University, Washington, DC 20052, USA
4
CIBIO-InBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Microorganisms 2020, 8(5), 642; https://doi.org/10.3390/microorganisms8050642
Received: 18 March 2020 / Revised: 24 April 2020 / Accepted: 25 April 2020 / Published: 28 April 2020
Vermicomposting has been found as a profitable approach to dispose of and treat large quantities of raw grape marc. However, less information is available with regard to its efficiency for treating distillery winery byproducts, even though distillation has been widely used as a way to economically valorize grape marc. As such, we sought to characterize the compositional and functional changes in bacterial communities during vermicomposting of distilled grape marc by using 16S rRNA high-throughput sequencing. Samples were collected at the initiation of vermicomposting and at days 14, 21, 28, 35 and 42. There were significant changes (p < 0.0001) in the bacterial community composition of distilled grape marc after 14 days of vermicomposting that were accompanied by twofold increases in bacterial richness and diversity from a taxonomic and phylogenetic perspective. This was followed by significant increases in functional diversity of the bacterial community, including metabolic capacity, lignin and cellulose metabolism, and salicylic acid synthesis. These findings indicate that the most striking compositional and functional bacterial community changes took place during the active phase of the process. They also pinpoint functional attributes that may be related to the potential beneficial effects of distilled grape marc vermicompost when applied on soil and plants. View Full-Text
Keywords: winery byproducts; steam distillation; earthworms; microbial communities; vermicompost; 16S rRNA; metagenomics winery byproducts; steam distillation; earthworms; microbial communities; vermicompost; 16S rRNA; metagenomics
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MDPI and ACS Style

Gómez-Brandón, M.; Aira, M.; Santana, N.; Pérez-Losada, M.; Domínguez, J. Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc. Microorganisms 2020, 8, 642. https://doi.org/10.3390/microorganisms8050642

AMA Style

Gómez-Brandón M, Aira M, Santana N, Pérez-Losada M, Domínguez J. Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc. Microorganisms. 2020; 8(5):642. https://doi.org/10.3390/microorganisms8050642

Chicago/Turabian Style

Gómez-Brandón, María, Manuel Aira, Natielo Santana, Marcos Pérez-Losada, and Jorge Domínguez. 2020. "Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc" Microorganisms 8, no. 5: 642. https://doi.org/10.3390/microorganisms8050642

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