Functional Diversity of Microbial Communities in the Soybean (Glycine max L.) Rhizosphere from Free State, South Africa.
Functional Diversity of Microbial Communities in the Soybean (Glycine max L.) Rhizosphere from Free State, South Africa.
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DOI：
10.3390/ijms23169422
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发表时间：
2022-08-20
影响因子：
5.6
通讯作者：
中科院分区：
文献类型：
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作者：
植物微生物组参与增强养分获取、植物生长、胁迫耐受性和减少化学输入。微生物功能多样性的识别为评估和设计它们以适应各种农业过程提供了机会。本研究采用鸟枪法宏基因组学技术，检测了大豆基因型 Link 678 根际微生物群落的功能多样性和代谢潜力。优势属为地杆菌属、硝化杆菌属、伯克霍尔德氏菌属、念珠菌属、慢生根瘤菌属和链霉菌属。存在二十一个功能类别，其中十四个功能在所有样本中占主导地位。主要功能包括碳水化合物、脂肪酸、脂质和类异戊二烯、氨基酸及其衍生物、硫代谢和氮代谢。 Kruskal-Wallis 检验用于测试样本的多样性差异。 α多样性存在显着差异。使用ANOSIM分析样本之间的相似性，样本之间存在显着差异。磷的贡献最高，达64.3%，在影响样品功能多样性的土壤性质中较为突出。鉴于本研究报告的功能组，土壤特征影响大豆根际微生物群的功能作用。
The plant microbiome is involved in enhancing nutrient acquisition, plant growth, stress tolerance, and reducing chemical inputs. The identification of microbial functional diversity offers the chance to evaluate and engineer them for various agricultural processes. Using a shotgun metagenomics technique, this study examined the functional diversity and metabolic potentials of microbial communities in the rhizosphere of soybean genotype link 678. The dominant genera are Geobacter, Nitrobacter, Burkholderia, Candidatus, Bradyrhizobium and Streptomyces. Twenty-one functional categories were present, with fourteen of the functions being dominant in all samples. The dominant functions include carbohydrates, fatty acids, lipids and isoprenoids, amino acids and derivatives, sulfur metabolism, and nitrogen metabolism. A Kruskal–Wallis test was used to test samples’ diversity differences. There was a significant difference in the alpha diversity. ANOSIM was used to analyze the similarities of the samples and there were significant differences between the samples. Phosphorus had the highest contribution of 64.3% and was more prominent among the soil properties that influence the functional diversity of the samples. Given the functional groups reported in this study, soil characteristics impact the functional role of the rhizospheric microbiome of soybean.
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DOI：
10.1073/pnas.0808022106
发表时间：
2009-02-03
影响因子：
11.1
作者：
Gianoulis, Tara A.;Raes, Jeroen;Gerstein, Mark B.
通讯作者：
Gerstein, Mark B.
影响因子：
3.7
作者：
Chukwuneme, Chinenyenwa Fortune;Ayangbenro, Ayansina Segun;Kutu, Funso Raphael
通讯作者：
Kutu, Funso Raphael
影响因子：
3.7
作者：
Khomtchouk, Bohdan B.;Hennessy, James R.;Wahlestedt, Claes
通讯作者：
Wahlestedt, Claes
影响因子：
--
作者：
BRAY, RH;KURTZ, LT
通讯作者：
KURTZ, LT
影响因子：
3.6
作者：
LeBlanc, Nicholas;Kinkel, Linda L.;Kistler, H. Corby
通讯作者：
Kistler, H. Corby