Effects of different plant-derived fermentation products as soil amendments on microbial community structure and mitigation of soil degradation caused by replanting
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引用次数: 0
Abstract
Aims
Soil amendments play a pivotal role in revitalizing soil ecosystems degraded by continuous intensive farming practices. However, existing research primarily focuses on chemical or biological amendments, overlooking the potential of plant-derived fermentation products. The influence of plant fermentation products on diverse soil functions and their underlying connections with soil microbial communities remains elusive. This study delves into the effects of various plant fermentation products as innovative amendments on transplanted soil.
Methods
We evaluated soil functions encompassing ginseng yield and quality, nutrient cycling processes, soil enzymatic activities crucial for primary production, and physicochemical properties.
Results
Our findings reveal that plant fermentation products effectively enhance soil functions, with XS (fine Manchurian wildginger and Shiso) exhibiting the most pronounced impact on restoring soil fertility compared to untreated aged ginseng soil. Furthermore, application of these products altered bacterial and fungal community compositions, marked by increased relative abundances of dominant bacterial phyla (e.g., Actinobacteria and Proteobacteria) and fungal phyla (e.g., Ascomycota and Basidiomycota). Notably, bacterial networks exhibited greater complexity post-treatment, suggesting a more responsive nature to environmental changes compared to fungi. Bacterial networks were dominated by positive interactions, significantly stronger than those in fungal networks. Functional predictions indicate that treatments involving plant fermentation products modified the metabolic capabilities of soil fungal communities. Additionally, these treatments significantly reduced plant disease incidence associated with transplantation, with XS being the most effective.
Conclusions
In conclusion, our results demonstrate that plant fermentation products foster stronger intra- and inter-microbial interactions, thereby enhancing soil ecosystem multifunctionality and promoting sustainable agriculture.
期刊介绍：
Chemical and Biological Technologies in Agriculture is an international, interdisciplinary, peer-reviewed forum for the advancement and application to all fields of agriculture of modern chemical, biochemical and molecular technologies. The scope of this journal includes chemical and biochemical processes aimed to increase sustainable agricultural and food production, the evaluation of quality and origin of raw primary products and their transformation into foods and chemicals, as well as environmental monitoring and remediation. Of special interest are the effects of chemical and biochemical technologies, also at the nano and supramolecular scale, on the relationships between soil, plants, microorganisms and their environment, with the help of modern bioinformatics. Another special focus is the use of modern bioorganic and biological chemistry to develop new technologies for plant nutrition and bio-stimulation, advancement of biorefineries from biomasses, safe and traceable food products, carbon storage in soil and plants and restoration of contaminated soils to agriculture.
This journal presents the first opportunity to bring together researchers from a wide number of disciplines within the agricultural chemical and biological sciences, from both industry and academia. The principle aim of Chemical and Biological Technologies in Agriculture is to allow the exchange of the most advanced chemical and biochemical knowledge to develop technologies which address one of the most pressing challenges of our times - sustaining a growing world population.
Chemical and Biological Technologies in Agriculture publishes original research articles, short letters and invited reviews. Articles from scientists in industry, academia as well as private research institutes, non-governmental and environmental organizations are encouraged.
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