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Li J, Wei J, Shao X, Yan X, Liu K. Effective microorganisms input efficiently improves the vegetation and microbial community of degraded alpine grassland. Front Microbiol 2024; 14:1330149. [PMID: 38298535 PMCID: PMC10829099 DOI: 10.3389/fmicb.2023.1330149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 12/27/2023] [Indexed: 02/02/2024] Open
Abstract
Soil beneficial microorganism deficiency in the degraded grasslands have emerged as the major factors negatively impacting soil quality and vegetation productivity. EM (effective microorganisms) has been regarded as a good ameliorant in improving microbial communities and restoring degraded soil of agricultural systems. However, knowledge was inadequate regarding the effects of adding EM on the degraded alpine grassland. Four levels of EM addition (0, 150, 200, 250 mL m-2) were conducted to investigate the effects of EM addition on soil properties and microorganisms of degraded alpine grassland. The addition of EM increased aboveground biomass, soil organic carbon, total nitrogen, available phosphorus, and microbial biomass, but decreased soil electric conductivity. Meanwhile, the relative biomasses of gram-negative bacteria decreased, while the ectomycorrhizal fungi and arbuscular mycorrhizal fungi increased after EM addition. The relationship between microbial communities and environmental factors has been changed. The restore effect of EM increased with the increase of addition time. These results indicated that EM addition could be a good practice to restore the health of the degraded alpine grassland ecosystem.
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Affiliation(s)
- Jinsheng Li
- School of Resources and Environment, Anhui Agricultural University, Hefei, Anhui, China
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Juping Wei
- School of Resources and Environment, Anhui Agricultural University, Hefei, Anhui, China
| | - Xinqing Shao
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Xinhui Yan
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Kesi Liu
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
- Key Laboratory of Restoration Ecology of Cold Area in Qinghai Province, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China
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Song Y, Sun L, Wang H, Zhang S, Fan K, Mao Y, Zhang J, Han X, Chen H, Xu Y, Sun K, Ding Z, Wang Y. Enzymatic fermentation of rapeseed cake significantly improved the soil environment of tea rhizosphere. BMC Microbiol 2023; 23:250. [PMID: 37679671 PMCID: PMC10483718 DOI: 10.1186/s12866-023-02995-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023] Open
Abstract
BACKGROUND Rapeseed cake is an important agricultural waste. After enzymatic fermentation, rapeseed cake not only has specific microbial diversity but also contains a lot of fatty acids, organic acids, amino acids and their derivatives, which has potential value as a high-quality organic fertilizer. However, the effects of fermented rapeseed cake on tea rhizosphere microorganisms and soil metabolites have not been reported. In this study, we aimed to elucidate the effect of enzymatic rapeseed cake fertilizer on the soil of tea tree, and to reveal the correlation between rhizosphere soil microorganisms and nutrients/metabolites. RESULTS The results showed that: (1) The application of enzymatic rapeseed cake increased the contents of soil organic matter (OM), total nitrogen (TN), total phosphorus (TP), available nitrogen (AN), and available phosphorus (AP); increased the activities of soil urease (S-UE), soil catalase (S-CAT), soil acid phosphatase (S-ACP) and soil sucrase (S-SC); (2) The application of enzymatic rapeseed cake increased the relative abundance of beneficial rhizosphere microorganisms such as Chaetomium, Inocybe, Pseudoxanthomonas, Pseudomonas, Sphingomonas, and Stenotrophomonas; (3) The application of enzymatic rapeseed cake increased the contents of sugar, organic acid, and fatty acid in soil, and the key metabolic pathways were concentrated in sugar and fatty acid metabolisms; (4) The application of enzymatic rapeseed cake promoted the metabolism of sugar, organic acid, and fatty acid in soil by key rhizosphere microorganisms; enzymes and microorganisms jointly regulated the metabolic pathways of sugar and fatty acids in soil. CONCLUSIONS Enzymatic rapeseed cake fertilizer improved the nutrient status and microbial structure of tea rhizosphere soil, which was beneficial for enhancing soil productivity in tea plantations. These findings provide new insights into the use of enzymatic rapeseed cake as an efficient organic fertilizer and expand its potential for application in tea plantations.
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Affiliation(s)
- Yujie Song
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Litao Sun
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Huan Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Shuning Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Kai Fan
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yilin Mao
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Jie Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Xiao Han
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Hao Chen
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yang Xu
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Kangwei Sun
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Zhaotang Ding
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China.
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