Changes in Soil Microbial Community Structure and Functional Diversity in the Rhizosphere Surrounding Tea and Soybean
Changes in Soil Microbial Community Structure and Functional Diversity in the Rhizosphere Surrounding Tea and Soybean
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DOI：
10.4038/jas.v12i1.8201
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发表时间：
2017
影响因子：
0.6
通讯作者：
X. Qin;C. Wei;Jinting Li;Yuanquan Chen;H. Chen;Yi Zheng;Yuqin Nong;C. Liao;Xingqiong Chen;Yanfei Luo;Jinmei Lu;Z. Zeng;J. Wei
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文献类型：
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作者：
X. Qin;C. Wei;Jinting Li;Yuanquan Chen;H. Chen;Yi Zheng;Yuqin Nong;C. Liao;Xingqiong Chen;Yanfei Luo;Jinmei Lu;Z. Zeng;J. Wei
采用Biolog技术研究了不同种植模式（茶树单作、茶豆间作、大豆单作）对土壤微生物群落结构和功能多样性的影响。结果表明，间作处理的平均井色发展（AWCD）、多样性指数和群落功能多样性均高于单作。微生物对6种碳源的利用存在一定差异。主成分分析和聚类分析表明，间作处理显著改变了土壤微生物群落的功能多样性，主要依赖于碳水化合物和羧酸。研究结果表明，茶豆间作显著改变了土壤微生物代谢活性和功能多样性。
Field trial was conducted to evaluate the effects of different planting patterns (tea monocropping, tea and soybean intercropping, soybean monocropping) on microbial community structure and microbial functional diversity using Biolog technique. Results showed that intercropping treatment exhibited higher average well color development (AWCD), diversity indices and community functional diversity as compared with monocropping. The microbial utilization of 6 types of carbon source indicated some differences. Principal component analysis and cluster analysis demonstrated that intercropping treatment significantly changed the functional diversity of the soil microbial community, mainly depending on carbohydrates and carboxylic acids. Our findings suggested that soil microbial metabolic activities and functional diversity were significantly changed by tea-soybean intercropping.