Potential to mitigate nitrogen emissions from paddy runoff: A microbiological perspective

文献类型： 外文期刊

第一作者： Duan, He

作者： Duan, He;Wang, Haodong;Li, Sisi;Shen, Wangzheng;Zhuang, Yanhua;Zhang, Liang;Duan, He;Li, Sisi;Shen, Wangzheng;Zhuang, Yanhua;Zhang, Liang;Wang, Haodong;Zhang, Fulin;Li, Xudong;Zhai, Limei;Liu, Hongbin

作者机构：

关键词： Non-point source pollution; Greenhouse gas emission; Microorganism; Functional gene; Metagenomics

期刊名称：SCIENCE OF THE TOTAL ENVIRONMENT （ 影响因子：9.8； 五年影响因子：9.6 ）

ISSN： 0048-9697

年卷期： 2023 年 865 卷

页码：

收录情况： SCI

摘要： Ditches and ponds are the basic units of agroecosystems that serve irrigation and drainage and also perform the natural ecological function of reducing nitrogen (N) emissions. To better enhance the design and advance management strategies in the paddy field ecosystem to minimize N emission, the N cycling microorganism in the paddy field ecosystem including interconnected fields with ricewheat rotation, ditches, and ponds in central China was investigated by metagenomic techniques. Our results showed that ditches and ponds may be N removal hotspots by microorganisms in the rice and wheat seasons respectively. Given seasonal variation, the abundance of N-related microorganisms was high during the rice season. However, the Shannon and Simpson indices were lower and the microbial co-occurrence network was destabilized, which could make microbes in the rice season fragile and sensitive. Phytoplankton as key environmental factors affecting the N cycling microbial could promote more stable microbial communities through maintaining a good mutualistic symbiosis. While high algae concentration significantly promotes the abundance of norB than nosZ (P < 0.05), which may result in more N2O production. To trade off N removal and N2O emission, the algae concentration needs to be controlled. Our findings provide a systematic profile of N-related microorganisms in the paddy field ecosystem, and it would benefit in developing effective strategies for limiting N pollution in agriculture.

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