Rhizosphere bacterial community composition was significantly affected by continuous cropping but not by sesame genotype
文献类型： 外文期刊
作者： Lyu, Fengjuan 1 ; Zhang, Wenmeng 2 ; Wang, Ruiqing 1 ; Lyu, Rujie 1 ; Lin, Hongxin 1 ; Zhang, Zhihua 1 ; Wei, Lingen 1 ;
作者机构： 1.Jiangxi Acad Agr Sci, Inst Soil Fertilizer Resource & Environm, Natl Engn & Technol Res Ctr Red Soil Improvement, Minist Agr & Rural Affairs,Key Lab Crop Ecophysiol, 602 Nanlian Rd, Nanchang 330200, Jiangxi, Peoples R China
2.Jiangxi Geol Bur, Expt Testing Team, 101 Hongduzhong Rd, Nanchang 330002, Jiangxi, Peoples R China
关键词： Sesame; Continuous cropping; Genotype; Bacterial community; High -throughput sequencing
期刊名称：RHIZOSPHERE （ 影响因子：3.7； 五年影响因子：3.8 ）
ISSN：
年卷期： 2023 年 27 卷
页码：
收录情况： SCI
摘要： Imbalanced soil bacterial community is thought to be a crucial factor for continuous cropping obstacle. Through analyzing bacterial community by Illumina MiSeq technology, this study bacterial community diversity and richness, like Sobs, Ace and PD decreased with duration of continuous cropping (CC). Alpha diversity and principal coordinate analysis (PCoA) revealed that soil bacterial diversity and community structure were significantly affected by CC but not by genotype. With increasing years of CC, rhizosphere bacterial community changed gradually, rather than skipping or irregular change. Almost all significantly changed genera under CC belong to Chloroflexi, Actinobacteria, Proteobacteria, Acidobacteria and Firmicutes, which indicated the vital roles of these five phyla in CC. With extension of CC, the abundance of Variibacter, Candidatus_Solibacter decreased, while Sinomonas and Burkholderia-Paraburkholderia increased in the genus level. Additionally, the transport and metabolism of amino acid and carbohydrate were increased or maintained under CC, but vesicular transport and cell motility reduced. These data provided novel insights into the changes of bacterial community under short duration of CC, and will contribute to understanding of continuous cropping.
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