Spike Formation Is a Turning Point Determining Wheat Root Microbiome Abundance, Structures and Functions. Wheat root-associated and rhizosphere bacteria

Wheat was grown in the field, was followed and sampled, starting from sprout emergence up to week 17, when the wheat plants produced green spikes concomitantly with more mature yellow ones. Rhizosphere (soil sampled from the roots after hand shaking) and roots-associated samples (washed roots) were collected at week 1, 2, 5, 9, 12 and 17. The effect of the samples niche and plant developmental stage (formation of spikes) on the bacterial community structure and functional profile were analyzed.