Fungal community dynamics and driving factors during agricultural waste composting
Fungal community dynamics and driving factors during agricultural waste composting
复制标题
农业废弃物堆肥过程中真菌群落动态及驱动因素
DOI：
10.1007/s11356-015-5172-5
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发表时间：
2015-08
影响因子：
5.8
通讯作者：
Shen Alin
中科院分区：
文献类型：
--
作者：
Yu Man;Zhang Jiachao;Xu Yuxin;Xiao Hua;An Wenhao;Xi Hui;Xue Zhiyong;Huang Hongli;Chen Xiaoyang;Shen Alin
本研究旨在探讨农业废弃物堆肥过程中真菌群落动态变化的驱动因素。采用定量PCR和变性梯度凝胶电泳分析结合DNA测序的方法，对真菌群落的丰度和结构进行了测定。通过最小显著性差异检验和冗余度分析评价了理化参数对真菌群落丰度和结构的影响。结果表明，在堆肥过程中，布氏枝孢菌、葡萄酒汉逊囊霉、嗜热杯孢菌、拟黑粉菌和异枝鬼伞的数量占优势。堆体温度和总有机碳（TOC）对真菌群落结构分布的解释差异最大（P< 0.05）。这两个参数单独解释了显著量的变异（74.6%）。堆肥过程中真菌群落丰度与pH值呈显著正相关，而pH值受堆体温度和硝酸盐水平的影响显著（P<0. 05），这些参数是影响堆肥过程中真菌群落或受真菌群落影响最大的参数。
This study was conducted to identify the driving factors behind fungal community dynamics during agricultural waste composting. Fungal community abundance and structure were determined by quantitative PCR and denaturing gradient gel electrophoresis analysis combined with DNA sequencing. The effects of physico-chemical parameters on fungal community abundance and structure were evaluated by least significant difference tests and redundancy analysis. The results showed thatCladosporium bruhnei,Hanseniaspora uvarum,Scytalidium thermophilum,Tilletiopsis penniseti, andCoprinopsis altramentariawere prominent during the composting process. The greatest variation in the distribution of fungal community structure was statistically explained by pile temperature and total organic carbon (TOC) (P< 0.05). A significant amount of the variation (74.6 %) was explained by these two parameters alone. Fungal community abundance was found to be significantly related to pH, while pH was significantly influenced by pile temperature and nitrate levels (P< 0.05), and these parameters were found to be the most likely to influence or be influenced by the fungal community during composting.
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影响因子：
8.1
作者：
M. Taccari;Marzia Stringini;F. Comitini;M. Ciani
通讯作者：
M. Taccari;Marzia Stringini;F. Comitini;M. Ciani
影响因子：
3.7
作者：
Chemidlin Prévost-Bouré N;Christen R;Dequiedt S;Mougel C;Lelièvre M;Jolivet C;Shahbazkia HR;Guillou L;Arrouays D;Ranjard L
通讯作者：
Ranjard L
影响因子：
3.6
作者：
Eiland, F;Klamer, M;Bååth, E
通讯作者：
Bååth, E
影响因子：
2.4
作者：
K. Maeda;R. Morioka;T. Osada
通讯作者：
K. Maeda;R. Morioka;T. Osada
影响因子：
2.2
作者：
Gelsomino, A;Keijzer-Wolters, AC;van Elsas, JD
通讯作者：
van Elsas, JD