Differences in Early Root Endophytic Bacterial Communities between Japanese Sake Rice Cultivars and Table Rice Cultivars

Sake, which is produced mainly from japonica rice (Oryza sativa subsp. japonica), is one of the most important alcohol products in Japan. In this study, we aimed to investigate a hypothesis that the early root endophytic bacterial communities in Japanese sake rice cultivars would be distinct from those in table rice cultivars, comparing four sake rice cultivars and two table rice cultivars. Rice roots in the vegetative stage were collected 0, 3, and 6 weeks after transplanting, and 16S rRNA gene amplicon sequencing revealed significant differences in bacterial community composition diversity between the sake and table rice cultivars. The root endophytic bacterial communities at the transplanting differed significantly between the rice cultivars, indicating differences in each seed-derived endophytic community. After an overall dominance of Pantoea and Methylobacterium-Methylorubrum at the transplanting, the endophytic community was gradually replaced by soil-derived bacteria that varied by the rice cultivars. Notably, PERMANOVA results showed that the rice endophytic bacterial community composition differed significantly between the sake and table rice cultivars (p < 0.001). These results highlight the distinct root endophytic bacterial composition in the sake rice cultivars compared to those in the table rice cultivars, supporting our hypothesis.