PRJNA487975
Japanese yam-associated bacteria
The present study is the first report to analyze the bacterial community associated with Japanese yam. In addition, we compared between high and low viscosity Japanese yams. The bacteria with the high affinity to the Japanese yam are prospective plant growth promoting bacteria (PGPB) candidate. Compared with the low viscosity Japanese yam, the bacteria with the significantly high relative abundance in the high viscosity Japanese yam are prospective plant quality promoting bacteria (PQPB) candidates which confer high viscosity to Japanese yam. Results of this study will contribute to establish a procedure to cultivate high viscosity Japanese yams.