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Salt altered rhizosphere fungal community and induced soybean recruit specific species to ameliorate salt stress

文献类型： 外文期刊

作者： Yuan, Ming 1 ; Zhang, Di 1 ; Wang, Zhen 1 ; Zhu, Zhijia 1 ; Sun, Haoyue 1 ; Wang, Wei 2 ; Han, Dezhi 3 ; Qu, Zhongcheng 1 ; Ma, Bo 1 ; Wang, Junqiang 1 ; Wang, Lianxia 1 ; Han, Dongwei 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Qiqihar Branch, Qiqihar, Peoples R China

2.Heilongjiang Acad Agr Sci, Inst Soil Fertilizer & Environm Resources, Harbin, Peoples R China

3.Heilongjiang Acad Agr Sci, Heihe Branch, Heihe, Peoples R China

关键词： soybean; salt stress; fungal structure; network; recruitment

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：6.2 ）

ISSN：

年卷期： 2023 年 14 卷

页码：

收录情况： SCI

摘要： Different crop genotypes showed different adaptability to salt stress, which is partly attributable to the microorganisms in the rhizosphere. Yet, knowledge about how fungal communities of different genotypes in soybean respond to salt stress is limited. Here, qPCR and ITS sequencing were used to assess the response of rhizobial fungal communities of resistant and susceptible soybean to salt stress. Moreover, we isolated two fungal species recruited by resistant soybeans for validation. The assembly of fungal community structure might be strongly linked to alterations in fungal abundance and soil physicochemical properties. Salt stress derived structural differences in fungal communities of resistant and susceptible genotypes. The salt-resistant genotype appeared to recruit some fungal taxa to the rhizosphere to help mitigating salt stress. An increase of fungal taxa with predicted saprotrophic lifestyles might help promoting plant growth by increasing nutrient availability to the plants. Compared with the susceptible genotypes, the resistant genotypes had more stronger network structure of fungi. Lastly, we verified that recruited fungi, such as Penicillium and Aspergillus, can soybean adapt to salt stress. This study provided a promising approach for rhizospheric fungal community to enhance salt tolerance of soybean from the perspective of microbiology and ecology.

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