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As a polymicrobial disease, sour rot decreases grape berry yield and wine quality. The diversity of microbial communities in sour rot-affected grapes depends on the cultivation site, but the microbes responsible for this disease in eastern coastal China, has not been reported. To identify the microbes that cause sour grape rot in this important grape-producing region, the diversity and abundance of bacteria and fungi were assessed by metagenomic analysis and cultivation-dependent techniques. A total of 15 bacteria and 10 fungi were isolated from sour rot-affected grapes. High-throughput sequencing of PCR-amplicons generated from diseased grapes revealed 1343 OTUs of bacteria and 1038 OTUs of fungi.  Proteobacteria  and  Firmicutes  were dominant phyla among the 19 bacterial phyla identified.  Ascomycota  was the dominant fungal phylum and the fungi  Issatchenkia terricola ,  Colletotrichum viniferum ,  Hanseniaspora vineae ,  Saprochaete gigas , and  Candida diversa  represented the vast majority ofmicrobial species associated with sour rot-affected grapes. An in vitro spoilage assay confirmed that four of the isolated bacteria strains (two  Cronobacter  species,  Serratia marcescens  and  Lysinibacillus fusiformis ) and five of the isolated fungi strains (three  Aspergillus  species,  Alternaria tenuissima , and  Fusarium proliferatum ) spoiled grapes. These microorganisms, which appear responsible for spoiling grapes in eastern China, appear closely related to microbes that cause this plant disease around the world.

Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China