Microbial Fertilization Improves Soil Health When Compared to Chemical Fumigation in Sweet Lily.
Microbial Fertilization Improves Soil Health When Compared to Chemical Fumigation in Sweet Lily.
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与甜百合化学熏蒸相比，微生物施肥可改善土壤健康
DOI：
10.3390/jof8080847
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发表时间：
2022-08-12
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影响因子：
--
通讯作者：
中科院分区：
文献类型：
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兰州百合。单色，在中国中也被称为甜百合，被用作一种食物。该百合分布狭小，无性繁殖，多年生栽培，常出现严重的连作问题(CRPS)。土壤熏蒸通常用于控制土壤传播的病害，以缓解作物的连作问题(CRPS)。然而，由于熏蒸使用不当，对作物造成化学危害的情况很常见。在本研究中，我们设计了一个双因素实验，通过对处理土壤的元基因组分析，研究了化肥和细菌肥处理后百合根际土壤中细菌和真菌的群落结构和一些特定的微生物群落。结果表明，土壤熏蒸显著抑制植物生长，显著降低土壤真菌多样性和丰度，而专用8™微生物肥处理显著促进植物生长，提高真菌多样性和丰度。在FM处理下，Chao1丰富度和Shannon多样性分别比CK(未处理)增加6.70%和35.09%。但不同处理间的细菌多样性和丰度差异不显著。不同处理的真菌和细菌群落结构不同。在SMF处理中，病原真菌种类较CK增加，但在MF处理中显著减少；在MF和MMF处理中，细菌门变形杆菌及其属的鞘氨醇单胞菌和真菌Mortierella等有益菌群比CK和SFM处理增加，但有害细菌属Gemmatmona和有害真菌隐球菌属的数量减少。因此，我们得出结论，在化学熏蒸条件下，真菌多样性的丧失和微生物总量的减少，损害了多种生态系统的功能，以及尖孢镰刀菌等有害真菌种类的增加，都是土壤退化的原因。另一方面，在微生物肥料的作用下，真菌多样性的增加，以及这些有益微生物群的积累和有害微生物群的耗尽，在恢复和改善遭受化学熏蒸危害的土壤健康方面起到了重要作用。此外，细菌门变形杆菌及其成员鞘氨醇单胞菌参与了土壤健康的恢复和促进。结果还强调，无论土壤是否经过化学熏蒸，有益微生物添加剂对保证土壤生产力都是有效的。
Lanzhou Lily(Lilium davidii) var. unicolor, which is also known as sweet lily in China, is used as a type of food. This lily is distributed in narrow regions, propagates asexually, cultivates perennially, and cultivates commonly in serious consecutive replant problems (CRPs). Soil fumigation is commonly used to control soil-borne disease to alleviate crops’ consecutive replant problems (CRPs). However, due to the improper fumigation application, it is common to cause chemical hazard to crops. In this study, we designed a two-factor experiment to explore the bacterial and fungal community structure and some specific microbial groups in the lily rhizosphere soil after chemical versus bacterial fertilizer treatments, by using a metagenomic analysis of the treated soils. The results showed that metham-sodium soil fumigation (SMF treatment) significantly decreased plant growth, as well as it significantly decreased both soil fungal diversity and abundance at the OTUs levels, while Special 8™ microbial fertilizer supplement (MF treatment) significantly improved plant growth and increased fungal diversity and abundance. Under FM treatment, Chao1 richness and Shannon’s diversity increased by 6.70% and 35.09% compared to CK (no treatment). However, the bacterial diversity and abundance were not significantly changed among these treatments. The fungal and bacterial community structure were different in all treatments. In SMF treatment, the pathogenic fungal species Fusarium oxysporum increased compared to CK, but it significantly decreased in MF treatment; in MF and MMF treatments, some beneficial bacteria groups such as the bacterial phylum Proteobacteria and its member genus Sphingomonas, as well as the fungal genus Mortierella, increased compared to CK and SFM treatments, but the harmful bacterial genera Gemmatimona was decreased, as well as the harmful fungal genus Cryptococcus. Thus, we concluded that under chemical fumigation conditions, both fungal diversity loss and overall microorganism reduction, which impair multiple ecosystem function, in conjunction with the increase of harmful fungal species such as Fusarium oxysporum, are causes for soil degradation. On the other hand, under microbial fertilizer supplement, it was the fungal diversity increase, as well as these beneficial microorganisms groups’ accumulation, together with those harmful groups’ depletion, played important roles in restoring and improving soil health that suffered from the chemical fumigant hazard. In addition, the bacterial phylum Proteobacteria and its member genus Sphingomonas are involved in soil health recovery and promotion. The results also emphasized that whether soil is chemically fumigated or not, beneficial microorganism supplementary is effective in ensuring soil productivity.
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影响因子：
5.2
作者：
Manici, Luisa M.;Caputo, Francesco
通讯作者：
Caputo, Francesco
影响因子：
14.9
作者：
Cole JR;Wang Q;Cardenas E;Fish J;Chai B;Farris RJ;Kulam-Syed-Mohideen AS;McGarrell DM;Marsh T;Garrity GM;Tiedje JM
通讯作者：
Tiedje JM
影响因子：
4.4
作者：
Schloss, Patrick D.;Westcott, Sarah L.;Weber, Carolyn F.
通讯作者：
Weber, Carolyn F.
影响因子：
3.2
作者：
Mazzola, M
通讯作者：
Mazzola, M
影响因子：
4.4
作者：
Gottel, Neil R.;Castro, Hector F.;Schadt, Christopher W.
通讯作者：
Schadt, Christopher W.