Limiting factors of saffron corm production from the perspective of microorganisms

Abstract

BackgroundSaffron is a costly spice and a valuable medicine with high added value among agricultural crops. ObjectiveTo explore the role of bacteria and fungi in the limitation of saffron corm production from two aspects: the corms and soil. MethodsSoil samples and fifty corm samples that could not germinate or bloom were collected from South Tai Lake Agricultural Park. Next-generation sequencing technology was used to sequence bacterial 16S ribosomal RNA and fungal ITS ribosomal RNA. A bioinformatics analysis method was used to profile the microbial community structure and screen distinctive bacteria and fungi in the corms and soils. ResultsThere were large variations in fungal types in different soil samples, but no obvious differences were observed in the main bacterial types or bacterial abundance. The abundance of fungi such as Ilyonectria macrodidyma, Mortierella humilis and Chaetomiaceae was markedly higher in soil samples showing good corm growth. The fungi that affected corm germination and blooming mainly included Nectriaceae, Penicillium, Aspergillus and Saccharomycetales. Parts of corms that could germinate but did not bloom may have been infected by Serratia and Penicillium chrysogenum. ConclusionMicroorganisms may provide a direction for improving corm production in the two-stage cultivation of saffron.