Phylogenetic Divergence and Domestication Jointly Shape the Tomato Root Microbiome

Domestication reduced the genetic diversity in modern crops, often resulting in reduced resilience to biotic and abiotic stress. Evidence is now accumulating that domestication also altered the structure and function of root-associated microbiomes, creating new opportunities to harness beneficial microbes for breeding and crop improvement. Using multi-region 16S rRNA sequencing, we compared the rhizosphere and endosphere bacterial communities of cultivated tomato (<i>Solanum lycopersicum</i> cv. Moneymaker) with six wild relatives (<i>S. pimpinellifolium</i>, <i>S. huaylasense</i>, <i>S. peruvianum</i>, <i>S. chilense</i>, <i>S. habrochaites,</i> and <i>S. pennellii</i>) spanning the main wild lineages within <i>Solanum</i> sect. <i>Lycopersicon</i>. Bacterial community structure in the rhizosphere was broadly conserved across all seven hosts, and diversity remained comparable among genotypes. Despite this overall stability, the rhizosphere microbiomes were ordered along a gradient consistent with host phylogeny, with Moneymaker clustering near <i>S. pimpinellifolium</i>, the four green-fruited <i>Eriopersicon</i> species forming a cohesive block, and <i>S. pennellii</i> occupying the most distinct position. Within this hierarchy, individual hosts showed specific recruitment preferences, including enrichment of Streptomycetaceae in <i>S. pimpinellifolium</i>, Bacillaceae in <i>S. chilense</i>, and contrasting patterns of nitrifiers among <i>Eriopersicon</i> species and <i>S. pennellii</i>. Differential abundance testing in the endosphere revealed consistent reductions in several bacterial families in wild accessions, alongside the enrichment of Streptomycetaceae and Rhodobiaceae in multiple wild species. Overall, our study suggests that domestication exerted a modest effect on tomato root microbiomes, while wild relatives retained microbial association traits that could be harnessed in microbiome-informed breeding to improve resilience in cultivated tomato.