Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation.

As the fruit ripened, the abundance of Sediminibacterium and Ralstonia showed a decreasing trend, while the abundance of Gram-positive bacteria, such as Planomicrobium and Planococcus, relatively increased, indicating that the abundance of Gram-negative bacteria decreases during grape ripening and Gram-positive bacteria abundance tends to increase, which is consistent with the findings of Martins et al.

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At the harvest stage, mainly basidiomycetous yeasts dominated, including Filobasidium and Naganishia , while Gibberella decreased significantly and Alternaria maintained an increasing trend.

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In general, the complexity of the fungal network during growing season showed a trend of decreasing and then increasing, and the bacterial network showed a trend of increasing and then significantly decreasing, which is in line with the results of changes in microbial diversity.

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