法属圭亚那沉香木的微生物与化学风土

摘要(中文译文)

沉香是沉香属（Aquilaria）树种在受到胁迫或感染后形成的一种高价值芳香树脂木材，然而对其品质的潜在微生物驱动因素仍知之甚少，尤其是在其原生分布范围之外。本研究调查了法属圭亚那种植的沉香树（Aquilaria crassna Pierre ex Lecomte）所产沉香相关的细菌和真菌群落，并考察了其与沉香香气相关挥发性化合物的关系。利用高通量测序和全面的化学谱分析，我们在多个种植地块中表征了微生物群落组成和沉香挥发性成分谱。尽管微生物群落存在空间变异，沉香样品仍表现出以色酮衍生物和倍半萜类为主的保守化学特征，表明在圭亚那环境条件下存在稳定的化学风土。网络分析揭示了众多与关键化学类别显著相关的细菌和真菌类群，提示微生物可能通过植物-微生物相互作用或微生物代谢活动对沉香化学复杂性作出贡献，但其因果关系尚待确立。与来自东南亚和中东的商业沉香样品的比较分析显示，圭亚那沉香具有独特的化学谱，凸显了地理来源对沉香品质的影响，并支持将风土概念扩展至木质芳香产品。总体而言，本研究表明在法属圭亚那栽培的沉香树能够产出高品质沉香，并为微生物群落与沉香化学之间的相互作用提供了新的见解。这些发现为开发适应当地、基于微生物组的可持续沉香生产策略奠定了基础。

Abstract

Agarwood is a highly valued aromatic resinous wood formed in Aquilaria species following stress or infection, yet the putative microbial drivers of its quality remain poorly understood, particularly outside its native range. In this study, we investigated the bacterial and fungal communities associated with agarwood produced from Aquilaria crassna Pierre ex Lecomte planted in French Guiana and examined their relationships with volatile chemical compounds relevant to agarwood fragrance. Using high‑throughput sequencing and comprehensive chemical profiling, we characterized microbial community composition and agarwood volatile profiles across multiple cultivation plots. Despite spatial variability in microbial assemblages, agarwood samples exhibited a conserved chemical signature dominated by chromone derivatives and sesquiterpenoids, indicating the presence of a stable chemical terroir under Guianese environmental conditions. Network analysis revealed numerous bacterial and fungal taxa significantly associated with key chemical classes, suggesting potential microbial contributions to agarwood chemical complexity through plant-microbe interactions or microbial metabolic activity, although causality remains to be established. Comparative analyses with commercial agarwood samples from South-East Asia and the Middle East revealed a distinct chemical profile for Guianese agarwood, highlighting the influence of geographic origin on agarwood quality and supporting an extension of the terroir concept to woody aromatic products. Overall, this study demonstrates that Aquilaria trees cultivated in French Guiana can produce high‑quality agarwood and provides new insights into the interplay between microbial communities and agarwood chemistry. These findings lay the groundwork for the development of locally adapted, microbiome‑informed strategies for sustainable agarwood production.

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