Effects of ambient temperature and available sugar on bacterial community of leaf: An study.

The present study investigated the effects of temperature and available sugar on the bacterial community of leaf during fermentation. leaves were cultured in MRS broth containing 0.4 and 1.6 g sugar and incubated at 25°C and 45°C for 9, 18, and 36 h. The results showed that the dominant phyla during sugar fermentation were Firmicutes, followed by Proteobacteria and Bacteroidetes. Compared to a low incubation temperature (25°C), a high incubation temperature (45°C) decreased the relative abundances of Exiguobacterium and Acinetobacter and increased those of Bacillus and Paenibacillus. Leaf samples incubated at 25°C showed higher bacterial alpha diversity indices than those incubated at 45°C. Principal coordinate analysis revealed that the bacterial community structure was altered by the high incubation temperature. Sugar concentration of 1.6 g/50 ml increased the relative abundances of and but decreased those of and as compared to sugar concentration of 0.4 g/50 ml. pH was the primary factor that influenced the succession of bacterial communities during sugar fermentation in leaves. In conclusion, ambient temperatures (25°C and 45°C) and high sugar concentration restructured the bacterial communities on leaves by facilitating the dominance of and . This study provided insights into the mechanisms by which bacterial communities on leaves are enriched.