Scholarlink

<p>Sour rot is a complex disease of grapes, primarily caused by the synergistic effects of yeast and <i>Drosophila</i> species, leading to fruit decay, poor quality, and significant economic losses. The lack of information on species distribution and diversity of these organisms in China limits the efficacy of control strategies. In this study, we sequenced the 26S rRNA D1/D2 region in yeasts and the COI region in <i>Drosophila</i>. Nine yeast genera were identified. <i>Hanseniaspora</i> spp. (45.76% of total) were the most abundant, followed by <i>Starmerella</i> spp. (23.62%) and <i>Saccharomyces</i> spp. (17.34%). At the species level, 14 yeast species were identified. <i>Starmerella bacillaris</i> (23.62%), <i>Saccharomyces cerevisiae</i> (17.34%), <i>H</i>. <i>opuntiae</i> (17.34%), and <i>H. uvarum</i> (15.13%) predominated. Of the five species of <i>Drosophila</i> present, <i>Drosophila melanogaster</i> (63.16%) was the dominant species. This study is the first to characterize the diversity of yeasts and <i>Drosophila</i> across major grape-producing regions in China. The findings provide a scientific foundation for elucidating the key drivers of sour rot and designing targeted control strategies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Diversity of Yeast and Drosophila Species Associated with Grape Sour Rot in China

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年11月12日

查看全文
  • Jie Han,
  • Qiandong Fang,
  • Yifan Hao,
  • Xiaoqing Huang,
  • Fanfang Kong,
  • Haoyu Chen,
  • Yongqiang Liu

摘要

Sour rot is a complex disease of grapes, primarily caused by the synergistic effects of yeast and Drosophila species, leading to fruit decay, poor quality, and significant economic losses. The lack of information on species distribution and diversity of these organisms in China limits the efficacy of control strategies. In this study, we sequenced the 26S rRNA D1/D2 region in yeasts and the COI region in Drosophila. Nine yeast genera were identified. Hanseniaspora spp. (45.76% of total) were the most abundant, followed by Starmerella spp. (23.62%) and Saccharomyces spp. (17.34%). At the species level, 14 yeast species were identified. Starmerella bacillaris (23.62%), Saccharomyces cerevisiae (17.34%), H. opuntiae (17.34%), and H. uvarum (15.13%) predominated. Of the five species of Drosophila present, Drosophila melanogaster (63.16%) was the dominant species. This study is the first to characterize the diversity of yeasts and Drosophila across major grape-producing regions in China. The findings provide a scientific foundation for elucidating the key drivers of sour rot and designing targeted control strategies.