Effects of continuous cropping of sweet potatoes on the bacterial community structure in rhizospheric soil

文献类型： 外文期刊

第一作者： Gao, Zhiyuan

作者： Gao, Zhiyuan;Hu, Yaya;Han, Meikun;Xu, Junjie;Liu, Lanfu;Jiao, Weijing;Ma, Zhimin;Wang, Xue;Jin, Rong;Liu, Ming;Guan, Zhengjun

作者机构：

关键词： Bacterial community; Continuous cropping; Rhizospheric soil; Sweet potato

期刊名称：BMC MICROBIOLOGY （ 影响因子：2.989； 五年影响因子：3.381 ）

ISSN： 1471-2180

年卷期： 2021 年 21 卷 1 期

页码：

收录情况： SCI

摘要： Background Continuous cropping obstacles from sweet potatoes are widespread, which seriously reduce the yield and quality, causing certain economic losses. Bacteria of rhizospheric soil are the richest and are associated with obstacles to continuous cropping. However, few studies have examined how continuous sweet potato cropping affects the rhizospheric soil bacterial community structure. Results In the study, the Illumina MiSeq method was used to explore the variations in rhizospheric soil bacterial community structure of different sweet potato varieties after continuous cropping, as well as the correlation between soil characteristics and the bacterial community. The results showed that (1) the dominant bacterial phyla in rhizospheric soils from both Xushu 18 and Yizi 138 were Proteobacteria, Acidobacteria, and Actinobacteria. The most dominant genus was Subgroup 6_norank. The relative abundance of rhizospheric soil bacteria varied significantly between the two sweet potato varieties. (2) The richness and diversity indexes of bacteria were higher in Xushu 18 rhizospheric soil than in Yizi 138 soil after continuous cropping. Moreover, beneficial Lysobacter and Bacillus were more prevalent in Xushu 18, while Yizi 138 contained more harmful Gemmatimonadetes. (3) Soil pH decreased after continuous cropping, and redundancy analysis indicated that soil pH was significantly correlated with the bacterial community. Spearman's rank correlation coefficient analysis demonstrated that pH was positively associated with Planctomycetes and Acidobacteria, but negatively associated with Actinobacteria and Firmicutes. Conclusions After continuous cropping, the bacterial community structure and physicochemical properties of sweet potato rhizospheric soil were changed, and the changes from different sweet potato varieties were different. The contents of Lysobacter and Bacillus were higher in the sweet potato variety resistant to continuous cropping. It provides a basis for developing new microbial fertilizers for sweet potatoes to alleviate the continuous cropping obstacle.

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