Indigenous Nigerian vegetables harbour plant species-specific seed microbial signatures for bacteria and fungi
The seed samples (endophytes and epiphytes) were processed using in-house protocols at the Institute of Environmental Biotechnology, Graz University of Technology. Briefly, seeds were gently agitated on a shaker for 30 minutes with 0.85% NaCl buffer to facilitate the release of seed-associated microbiota, followed by crushing with a mortar and pestle using liquid nitrogen, and the addition of 4 mL of 0.85% NaCl. After thorough homogenization, the resulting microbial solution was centrifuged at 16,000 rpm for 20 minutes to concentrate the microbial communities into the resulting microbial pellets which were stored at 70 C until DNA was extracted.