Details
| Original language | English |
|---|---|
| Pages (from-to) | 191-208 |
| Number of pages | 18 |
| Journal | Plant and soil |
| Volume | 492 |
| Issue number | 1-2 |
| Early online date | 21 Jul 2023 |
| Publication status | Published - Nov 2023 |
Abstract
Aims: Residue returning is a practical agricultural management to combat global warming. However, the role of the microbial community and the metabolic functions during residue decomposition is vague, especially in saline soils. We aimed to clarify these roles during residue decomposition in saline soils. Methods: Gas chromatography and high-throughput sequencing techniques were used to measure soil CO2 efflux and microbial community composition on soil and residue surfaces, respectively. Results: The CO2 release rate (mg C kg−1 dry soil per day) decreased from 188.5 to 28.4 from 1 to 15 days, and to 2.6 on the 90th day. The model showed that it took 15 days for the decomposition of the residue labile component and 462 days for a recalcitrant component. The changed dominant leaf surface bacteria class were the Bacilli 39–51% (0–4 days), then Alphaproteobacteria 5–40% (4–15 days), afterward Bacteroidia 20–19% (15–90 days). The changed dominant leaf surface fungal class was Mucoromycetes 24–40% (0–4 days), Eurotiomycetes 28–48% and 22–44% (0–90 days). The major bacterial (>60%) and fungal (>50%) groups that decompose maize residue were present before the residue enter into soil. Compared with soil bacterial community, soil fungi community showed more differences after adding residue. The bacterial genes of Membrane transport and Carbohydrate metabolism on the maize residue surface were stronger than soil with residues during 90 days by function prediction analysis. Conclusions: Bacilli, Alphaproteobacteria and Mucoromycota were the most important microorganisms for maize leaf decomposition. The residues are mainly decomposed by the microorganisms derived from the residue surface after entering soils. Graphical abstract: [Figure not available: see fulltext.].
Keywords
- Global warming, Maize residues decomposition, Metabolic function, Microbial community, Residue management
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Soil Science
- Agricultural and Biological Sciences(all)
- Plant Science
Sustainable Development Goals
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In: Plant and soil, Vol. 492, No. 1-2, 11.2023, p. 191-208.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - The succession of microbial communities after residue returning in a Solonchak
AU - Huang, Fan
AU - Li, Qinjin
AU - Xue, Lihua
AU - Han, Jiangang
AU - Zamanian, Kazem
AU - Zhao, Xiaoning
N1 - Funding Information: This work was supported by the Jiangsu Specially-Appointed Professor Project, China (Grant number R2020T29) and the Xinjiang Tianchi Specially-Appointed Professor Project, China; Jiangsu Provincial Science and Technology Innovation Special Fund Project of Carbon Emission Peak and Carbon Neutralization (frontier and basis) (Grant Number BK20220016); the National Natural Science Foundation of China (Grant numbers 41877109; 42050410320); Jiangsu Provincial Agricultural Science and Technology Innovation project (Grant Number CX(22)3133); a project Supported by Scientific Research Fund of Hunan Provincial Education Department (22B0920).
PY - 2023/11
Y1 - 2023/11
N2 - Aims: Residue returning is a practical agricultural management to combat global warming. However, the role of the microbial community and the metabolic functions during residue decomposition is vague, especially in saline soils. We aimed to clarify these roles during residue decomposition in saline soils. Methods: Gas chromatography and high-throughput sequencing techniques were used to measure soil CO2 efflux and microbial community composition on soil and residue surfaces, respectively. Results: The CO2 release rate (mg C kg−1 dry soil per day) decreased from 188.5 to 28.4 from 1 to 15 days, and to 2.6 on the 90th day. The model showed that it took 15 days for the decomposition of the residue labile component and 462 days for a recalcitrant component. The changed dominant leaf surface bacteria class were the Bacilli 39–51% (0–4 days), then Alphaproteobacteria 5–40% (4–15 days), afterward Bacteroidia 20–19% (15–90 days). The changed dominant leaf surface fungal class was Mucoromycetes 24–40% (0–4 days), Eurotiomycetes 28–48% and 22–44% (0–90 days). The major bacterial (>60%) and fungal (>50%) groups that decompose maize residue were present before the residue enter into soil. Compared with soil bacterial community, soil fungi community showed more differences after adding residue. The bacterial genes of Membrane transport and Carbohydrate metabolism on the maize residue surface were stronger than soil with residues during 90 days by function prediction analysis. Conclusions: Bacilli, Alphaproteobacteria and Mucoromycota were the most important microorganisms for maize leaf decomposition. The residues are mainly decomposed by the microorganisms derived from the residue surface after entering soils. Graphical abstract: [Figure not available: see fulltext.].
AB - Aims: Residue returning is a practical agricultural management to combat global warming. However, the role of the microbial community and the metabolic functions during residue decomposition is vague, especially in saline soils. We aimed to clarify these roles during residue decomposition in saline soils. Methods: Gas chromatography and high-throughput sequencing techniques were used to measure soil CO2 efflux and microbial community composition on soil and residue surfaces, respectively. Results: The CO2 release rate (mg C kg−1 dry soil per day) decreased from 188.5 to 28.4 from 1 to 15 days, and to 2.6 on the 90th day. The model showed that it took 15 days for the decomposition of the residue labile component and 462 days for a recalcitrant component. The changed dominant leaf surface bacteria class were the Bacilli 39–51% (0–4 days), then Alphaproteobacteria 5–40% (4–15 days), afterward Bacteroidia 20–19% (15–90 days). The changed dominant leaf surface fungal class was Mucoromycetes 24–40% (0–4 days), Eurotiomycetes 28–48% and 22–44% (0–90 days). The major bacterial (>60%) and fungal (>50%) groups that decompose maize residue were present before the residue enter into soil. Compared with soil bacterial community, soil fungi community showed more differences after adding residue. The bacterial genes of Membrane transport and Carbohydrate metabolism on the maize residue surface were stronger than soil with residues during 90 days by function prediction analysis. Conclusions: Bacilli, Alphaproteobacteria and Mucoromycota were the most important microorganisms for maize leaf decomposition. The residues are mainly decomposed by the microorganisms derived from the residue surface after entering soils. Graphical abstract: [Figure not available: see fulltext.].
KW - Global warming
KW - Maize residues decomposition
KW - Metabolic function
KW - Microbial community
KW - Residue management
UR - http://www.scopus.com/inward/record.url?scp=85165292581&partnerID=8YFLogxK
U2 - 10.1007/s11104-023-06172-7
DO - 10.1007/s11104-023-06172-7
M3 - Article
AN - SCOPUS:85165292581
VL - 492
SP - 191
EP - 208
JO - Plant and soil
JF - Plant and soil
SN - 0032-079X
IS - 1-2
ER -