The Microbiome of Cassava (Manihot esculanta)

Abstract

The plant microbiome, like the plant, influences the processes that lead to plant development, health, and crop productivity. Cassava is a perennial herbaceous plant native to South America that has been cultivated for centuries as a staple food throughout the world. Not only is cassava a good source of carbohydrates, but it also has a high tolerance for a variety of phenotypic conditions, and the majority of cassava plants are susceptible to a variety of diseases. Thus, using cassava as a model, this chapter discusses the plant microbiome. We discuss the structure and function of the microbiome, as well as the technique for studying microbiomes. Additionally, we conducted a systematic review of references pertaining to the microbiome of the cassava plant using cultivation-dependent or cultivation-independent methods. Numerous significant genera of bacteria and fungi are found in cassava’s phyllosphere and rhizosphere, including groups of gram-negative bacteria, gram-positive Actinobacteria, and gram-positive non Actinobacteria. Additionally, we identified critical organisms in the phyllosphere and rhizosphere. Cassava endophytes also produce antifungal secondary metabolites such as pumilacidins and surfactin. The investigation of their phenotypes and interactions with the cassava plant will aid in increasing productivity.