scholarly journals Seasonal Dynamics of Rhizosphere Soil Microbial Abundances and Enzyme Activities under Different Vegetation Types in the Coastal Zone, Shandong, China

2013 ◽  
Vol 42 (8) ◽  
pp. 1115-1120 ◽  
Author(s):  
Li-Hua Zhang ◽  
Lu-Ping Song ◽  
Gang Xu ◽  
Peng Chen ◽  
Jun-Na Sun ◽  
...  
2022 ◽  
Vol 10 (1) ◽  
pp. 158
Author(s):  
Jinan Cheng ◽  
Hui Jin ◽  
Jinlin Zhang ◽  
Zhongxiang Xu ◽  
Xiaoyan Yang ◽  
...  

Allelochemicals released from the root of Stellera chamaejasme L. into rhizosphere soil are an important factor for its invasion of natural grasslands. The aim of this study is to explore the interactions among allelochemicals, soil physicochemical properties, soil enzyme activities, and the rhizosphere soil microbial communities of S. chamaejasme along a growth-coverage gradient. High-throughput sequencing was used to determine the microbial composition of the rhizosphere soil sample, and high-performance liquid chromatography was used to detect allelopathic substances. The main fungal phyla in the rhizosphere soil with a growth coverage of 0% was Basidiomycetes, and the other sample plots were Ascomycetes. Proteobacteria and Acidobacteria were the dominant bacterial phyla in all sites. RDA analysis showed that neochamaejasmin B, chamaechromone, and dihydrodaphnetin B were positively correlated with Ascomycota and Glomeromycota and negatively correlated with Basidiomycota. Neochamaejasmin B and chamaechromone were positively correlated with Proteobacteria and Actinobacteria and negatively correlated with Acidobacteria and Planctomycetes. Allelochemicals, soil physicochemical properties, and enzyme activity affected the composition and diversity of the rhizosphere soil microbial community to some extent. When the growth coverage of S. chamaejasme reached the primary stage, it had the greatest impact on soil physicochemical properties and enzyme activities.


2013 ◽  
Vol 38 (2) ◽  
pp. 173-176 ◽  
Author(s):  
Yong-hong HUANG ◽  
Shun LÜ ◽  
Chun-yu LI ◽  
Yue-rong WEI ◽  
Gan-jun YI

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