Influence of the nurse-protégé interaction on the frugivory pattern of the columnar cactus Pilosocereus leucocephalus.

Nurse plants provide benefits during the early life cycle of the protected plant by reducing the intensity of stressful abiotic conditions. However, nurse plants may influence frugivore visitation and consumption, affecting the initial benefits of this interaction and generating different frugivory patterns during the reproductive phase of the protégé. Despite the importance of nurse plants and frugivory in the structure and composition of ecosystems, they have rarely been evaluated together, and frugivory patterns caused by nurse plants at different spatial and temporal scales are mostly unknown. Pilosocereus leucocephalus produces seeds that are endozoochorically dispersed by birds and mammals, can establish in open spaces devoid of arboreal vegetation (OS), and is associated with the nurse tree Lysiloma acapulcensis. However, the influence of L. acapulcensis on the frugivory patterns of P. leucocephalus is unknown. Therefore, during the fruiting season of P. leucocephalus of 2018, we recorded the visitation rates, effective removal, and removal timescales in 26 individuals located in OS and 15 under L. acapulcensis. Our results indicate that L. acapulcensis increased visits by Euphonia hirundinacea and bats but decreased those of Psilorhinus morio and Campylorhynchus rufinucha. Although L. acapulcensis did not generate differences in fruit removal effectiveness, bats showed the highest effectiveness in OS, followed by birds. L. acapulcensis also had an effect on the fruit removal periods of different frugivorous species at different temporal scales. This shows that the nurse tree generated a complex pattern of frugivory in P. leucocephalus, mainly increasing the initial benefits of the nurse-protégé interaction.

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach.

BACKGROUND: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. METHODS: We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. RESULTS: Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women. CONCLUSIONS: Traditional producers of colonche use several techniques in order to reach specific sensorial attributes of the final product. The production of colonche has been upheld for generations but fermentation practices are divided into two categories; (1) the use of an inoculum (either from pulque, or from colonche saved from the previous year), and (2) the use of "spontaneous" fermentation. The differing practices documented reflect the contrasts in the preferred sensorial attributes between regions. Colonche is a beverage that contributes to regional pride, cultural identity and is appreciated because of its gastronomic value. Here, we argue that there is a clear relationship of human knowledge in the management of microbiota composition in order to produce this beverage. In-depth documentation of the microbiota composition and dynamics in colonche will contribute to the preservation of this valuable biocultural heritage.

Influence of light and temperature on seed germination of Cereus pernambucensis Lemaire (Cactaceae) / Influência da luz e da temperatura na germinação de sementes de Cereus pernambucensis Lemaire (Cactaceae)

The objective of the present study was to evaluate the effects of light and temperature on germination of Cereus pernambucensis seeds, a species of columnar cactus native to Brazil and naturally incident in the restinga. Cereus pernambucensis seeds were incubated under different temperatures, from 5 to 45 °C, with 5 °C intervals, and under alternating temperatures of 15-20 °C, 15-30 °C, 20-25 °C, 20-30 °C, 20-35 °C, 25-30 °C, 25-35 °C, and 30-35 °C, both under continuous white light and dark. The seeds were also incubated in a gradient of phytochrome photoequilibrium at 25 °C. The highest percentage germination in this species was between 25 and 30 °C. The minimum temperature was between 15 and 20 °C and the maximum between 35 and 40 °C. Alternating temperatures did not affect the percentage of seed germination, but it did alter the rate and synchronization indexes. Seeds incubated in the dark did not germinate under any of the conditions tested, indicating that this species when cultivated present light sensitive seeds controlled by phytochrome. The seeds can tolerate a lot of shade conditions, germinating under very low fluence response of phytochrome.

Este estudo teve como objetivos avaliar os efeitos da luz e da temperatura na germinação de sementes de Cereus pernambucensis, espécie de cacto colunar, nativa do Brasil que ocorre naturalmente na restinga. As sementes foram incubadas sob diferentes isotermas, entre 5 e 45 °C, com intervalos de 5 °C, e sob termoperíodos de 15-20 °C, 15-30 °C, 20-25 °C, 20-30 °C, 20-35 °C, 25-30 °C, 25-35 °C, 30-35 °C, ambos na presença e ausência de luz contínua. As sementes também foram submetidas a um gradiente de fotoequilíbrio do fitocromo a 25 °C. A temperatura ótima para a germinação desta espécie está entre 25 e 30 °C. A alternância de temperatura não alterou a porcentagem de sementes germinadas, porém observaram-se alterações na velocidade e índice de sincronização. As sementes incubadas no escuro não germinaram em qualquer das condições testadas, indicando que a espécie, quando em condições de cultivo, é fotoblástica positiva. As sementes apresentam tolerância a diversas condições de sombreamento, germinando em condições de fluência muito baixa.