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The Effect of Long-Term Continuous Cropping of Black Pepper on Soil Bacterial Communities as Determined by 454 Pyrosequencing

文献类型： 外文期刊

作者： Xiong, Wu 1 ; Li, Zhigang 1 ; Liu, Hongjun 2 ; Xue, Chao 2 ; Zhang, Ruifu; Wu, Huasong 1 ; Li, Rong 3 ; Shen, Qirong;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

2.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Solid Organ Waste, Natl Engn Res Ctr Organ Based Fertilizers, Jiangsu Key Lab Solid Organ Waste Utilizat, Nanjing 210095, Jiangsu, Peoples R China

3.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Solid Organ Waste, Natl Engn Res Ctr Organ Based Fertilizers, Jiangsu Key Lab Solid Organ Waste Uti

期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）

ISSN： 1932-6203

年卷期： 2015 年 10 卷 8 期

页码：

收录情况： SCI

摘要： In the present study, 3 replanted black pepper orchards with continuously cropping histories for 10, 21, and 55 years in tropical China, were selected for investigating the effect of monoculture on soil physiochemical properties, enzyme activities, bacterial abundance, and bacterial community structures. Results showed long-term continuous cropping led to a significant decline in soil pH, organic matter contents, enzymatic activities, and resulted in a decrease in soil bacterial abundance. 454 pyrosequencing analysis of 16S rRNA genes revealed that the Acidobacteria and Proteobacteria were the main phyla in the replanted black pepper orchard soils, comprising up to 73.82% of the total sequences; the relative abundances of Bacteroidetes and Firmicutes phyla decreased with long-term continuous cropping; and at genus level, the Pseudomonas abundance significantly depleted after 21 years continuous cropping. In addition, bacterial diversity significantly decreased after 55 years black pepper continuous cropping; obvious variations for community structures across the 3 time-scale replanted black pepper orchards were observed, suggesting monoculture duration was the major determinant for bacterial community structure. Overall, continuous cropping during black pepper cultivation led to a significant decline in soil pH, organic matter contents, enzymatic activities, resulted a decrease in soil bacterial abundance, and altered soil microbial community membership and structure, which in turn resulted in black pepper poor growth in the continuous cropping system.

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