Plant microbiomes in sustainable viticulture
1Doro I, 1Negroni YL, 1Barizza E, 1Tamborrino A, 2Tondello A, 1Marcato S, 3Carra A, 3Crucitti D, 3De Michele R, 1Baldan B, 4Lehad A, 2Squartini A, 3Carimi F, 3Pacifico D, 1Zottini M
1 Department of Biology, University of Padova, Padova, Italy
2 Department of Agronomy, FoodNatural Resouces, Animal and Environment, University of Padova, Padova, Italy
3 Department of Agri-Food Sciences, Institute of Biosciences and BioResources (IBBR). CNR, Palermo, Italy Italy
4 Department De Botanique, Ecole Nationale Superieure, El harrach, Algerie
The intensification of agriculture has mostly been supported by the increasing use of water resources at the expense of environmental water balance and hydrological cycle. Moreover, in recent decades climate change and the consequent expansion of drought has further compromised the availability of water, making current agricultural systems even more fragile both fromecological and economical point of view. Therefore, it is urgent to improve the resilience of agro-systems by promoting a more rational use of biological and natural resources. Microbiomes have emerged as main influencers in the physiology of many multicellular organisms. The present work aim to investigate the natural biodiversity of the grapevine endophytic microbiota arisen in Mediterranean areas with arid climate (Algeria and Sicily) to define microbe consortia to be used in sustainable viticultural practices in adverse environmental conditions.
