• ISSN 1008-505X
  • CN 11-3996/S
陈敬忠, 黄小龙, 刘济明, 孙庆文. 影响不同果期米槁主要成分的根际优势微生物群落及其对土壤性质的响应[J]. 植物营养与肥料学报, 2021, 27(10): 1779-1791. DOI: 10.11674/zwyf.2021095
引用本文: 陈敬忠, 黄小龙, 刘济明, 孙庆文. 影响不同果期米槁主要成分的根际优势微生物群落及其对土壤性质的响应[J]. 植物营养与肥料学报, 2021, 27(10): 1779-1791. DOI: 10.11674/zwyf.2021095
CHEN Jing-zhong, HUANG Xiao-long, LIU Ji-ming, SUN Qing-wen. Dominant microbial community in rhizosphere affecting active components of Cinnamomum migao at different ripening stages and their response to soil properties[J]. Journal of Plant Nutrition and Fertilizers, 2021, 27(10): 1779-1791. DOI: 10.11674/zwyf.2021095
Citation: CHEN Jing-zhong, HUANG Xiao-long, LIU Ji-ming, SUN Qing-wen. Dominant microbial community in rhizosphere affecting active components of Cinnamomum migao at different ripening stages and their response to soil properties[J]. Journal of Plant Nutrition and Fertilizers, 2021, 27(10): 1779-1791. DOI: 10.11674/zwyf.2021095

影响不同果期米槁主要成分的根际优势微生物群落及其对土壤性质的响应

Dominant microbial community in rhizosphere affecting active components of Cinnamomum migao at different ripening stages and their response to soil properties

  • 摘要:
    目的 植物–微生物之间的互作反馈机制是果实类药材发育成熟过程中影响品质形成的重要因素之一。因此,我们研究了著名民族药用植物米槁果实发育成熟过程中3个关键时期根际微生物群落变化对其品质形成的影响。
    方法 于贵州境内选择罗甸(LD)、坝碰(BP)、祥乐(XL) 3个典型米槁居群,在其幼果期、近成熟期和成熟期取果实和根际土壤样品,分别测定其果实化学成分和土壤中微生物群落、土壤化学性质的变化。采用多元统计方法分析米槁根际微生物群落动态变化与米槁果实成分积累的潜在关系。
    结果 3个居群中共获得真菌有效优质序列870008条,可分为3026个OTU。获得细菌有效优质序列568739条,可分为4971个OTU;从不同果期微生物丰度较高的类群来看(去除未分类类群),根际真菌中幼果期以Saitozyma、被孢霉属(Mortierella)较高,近成熟期以灵芝属(Ganoderma)、小杯伞属(Clitocybula)较高,成熟期以被孢霉属(Mortierella)、Saitozyma较高。根际细菌中幼果期以鞘脂单胞菌属(Sphingomonas)、节杆菌属(Arthrobacter)较高,近成熟期以节杆菌属(Arthrobacter)、芽孢杆菌属(Bacillus)较高,成熟期以节杆菌属(Arthrobacter)、不动杆菌属(Acidibacter)较高;土壤养分中有效磷各个果期差异最为显著,其他养分差异相对较小;从果实化学成分组成情况来看,罗甸的米槁果实糖类和粗脂肪含量最高和挥发油含量中等,总体来说质量最好;RDA分析表明,优势菌属Saitozyma、被孢霉属(Mortierella)、节杆菌属(Arthrobacter)对米槁果实中α-松油醇、桧烯、可溶性多糖、粗多糖积累具有促进作用。土壤脲酶(S-UE)活性对米槁根际微生物群落组成影响最大,其次为有效磷和过氧化氢酶。
    结论 不同果期米槁根际均以子囊菌门(Ascomycota,未鉴定属),Saitozyma、被孢霉属(Mortierella)、节杆菌属(Arthrobacter)等微生物类群对果实化学成分积累具有明显促进作用。但其中品质最佳的罗甸居群受子囊菌门(Ascomycota,未鉴定属)影响最大,坝碰、祥乐则受被孢霉属(Mortierella)影响最大,3个产地米槁根际真菌中伞菌属(Agaricus)、镰孢菌属(Fusarium)和瓶霉属(Phialophora)对果实松油醇、桧烯积累的影响不显著,而在不同果期微生物群落结构变化又主要受到土壤脲酶活性(S-UE)、有效磷含量和过氧化氢酶活性的影响。

     

    Abstract:
    Objectives Microbial diversity affects the main fruit ingredients that determine the fruit medical quality of Cinnamomum migao. We compared the microbial communities in the rhizosphere of C. migao at different ripening stages, and their relationship with soil chemical and biological properties.
    Methods This study was conducted at three typical sites Luodian (LD), Bapeng (BP) and Xiangle (XL) known for growing of C. migao in Guizhou Province, China. At young, nearly maturing and maturing stages, we collected C. migao fruit samples for determination of main medical ingredients, and rhizosphere soil samples for measurement of microorganisms and chemical and biological properties.
    Results A total of 870008 effective fungal sequences (belonging to 3026 OTUs) and 568739 effective bacterial sequences (belonging to 4971 OTUs) were obtained from the three sites. The dominant rhizosphere fungus genus at young fruit stage were Saitozyma and Mortierella, at close to mature period were Ganoderma and Clitocybula, and at mature period were Mortierella and Saitozym. The rhizosphere bacteria were Sphingomonas and Arthrobacter at young fruit periods, Arthrobacter and Bacillus were higher in close to mature periods, and Arthrobacter and Acidibacter were higher in mature period. The results showed that the fruit had high contents of sugar and crude fat and moderate volatile oil content. In general, the fruit quality of LD was the best. RDA analysis showed that the dominant microbe in C. migao fruits were Saitozyma, Mortierella and Arthrobacter, and that α-Terpineol, sabinene, soluble polysaccharide and crude polysaccharide could promote their accumulation. S-UE had the greatest effect on the composition of rhizosphere microbial community, followed by available P (AP) and S-CAT.
    Conclusions The diversity of rhizosphere microbial community varied among different fruiting stages significantly. Ascomycota as an unidentified genus, Saitozyma, Mortierella, and Arthrobacter significantly promoted the accumulation of C. migao fruit chemical components in different fruit periods. In Luodian, C. migao fruit was mostly affected by Ascomycota (an unidentified genus), while the C. migao fruit in BP and XL were most affected by Mortierella. The rhizosphere fungi Agaricus, Fusarium and Phialophora had no obvious effect on the accumulation of terpineol and sabinene in C. migao fruit. Soil urease activity, available P content and CAT activity were the top three items that affected the variation of microbial community.

     

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