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Dynamic Coupling Mechanism of Soil Microbial Community Shifts and Nutrient Fluxes During the Life Cycle of Dictyophora rubrovolvata

文献类型： 外文期刊

作者： Song, Zilin 1 ; Li, Xueli 1 ; Xie, Mengdi 2 ; Lu, Juan 3 ; Bao, Dapeng 4 ; Jiang, Shengjuan 2 ;

作者机构： 1.Anhui Sci & Technol Univ, Coll Agr, Chuzhou 233100, Peoples R China

2.Anhui Sci & Technol Univ, Coll Biomed & Hlth, Chuzhou 233100, Peoples R China

3.Fuyang Normal Univ, Sch Biol & Food Engn, Fuyang 236037, Peoples R China

4.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China

关键词： Dictyophora rubrovolvata; soil physicochemical properties; continuous-cropping obstacles; high-throughput sequencing; diversity

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

ISSN：

年卷期： 2025 年 11 卷 8 期

页码：

收录情况： SCI

摘要： As a rare edible mushroom, Dictyophora rubrovolvata possesses remarkable anti-tumor, anti-inflammatory, and antioxidant properties. However, continuous-cropping obstacles during cultivation significantly reduce soil reuse efficiency and adversely affect yield. To reveal a potential mechanism of continuous-cropping soil obstacles and propose some green precision cultivation strategies, the soil samples throughout the five growth stages of D. rubrovolvata were collected and systematically analyzed, including soil nutrient contents, pH, and dynamic changes in soil microbial communities. The results showed that soil organic carbon consumption was relatively high during the whole growth cycle. The total nitrogen consumption was greater during mycelial and primordium stages. The total phosphorus content began to exceed control from the egg stage. The total potassium and pH levels were both higher than control, exhibiting an upward trend. The bacterial species in the soil gradually increased with the growth of fruiting bodies, while the fungal species showed a declining trend. Moreover, there were significant differences in dominant bacteria and fungi in the soil during different growth stages. Further analysis revealed a dynamic coupling relationship among the soil microbial community, soil nutrient content, and pH during whole life cycle. This research would provide theoretical and technical support for the sustainable development of the edible mushroom industry.

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