Linking Microbial Communities and Organic Matter Dynamics in Longjing and Fuding Tea Ecosystems

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2025-06-02 DOI:10.1155/jfbc/9981444

Rui Cao, Juncheng Yang, Zhentuo Meng, Hao Zhou, Xuan Dong, Lei Peng, Shuangshuang Hou

{"title":"Linking Microbial Communities and Organic Matter Dynamics in Longjing and Fuding Tea Ecosystems","authors":"Rui Cao, Juncheng Yang, Zhentuo Meng, Hao Zhou, Xuan Dong, Lei Peng, Shuangshuang Hou","doi":"10.1155/jfbc/9981444","DOIUrl":null,"url":null,"abstract":"<div>\n <p>Tea (<i>Camellia sinensis</i>) is widely cultivated worldwide. This study explores the effects of different tea varieties on soil organic matter (SOM) content and microbial communities in tea plantations, providing insights for the green development of the tea industry. We conducted a comparative analysis using metagenomic sequencing to evaluate disparities in SOM content and microbial community composition among a 12-year mature Fuding tea (FD) plantation, Longjing 43 tea (LJ) plantation, and virgin land (VL). Compared with VL, the soil respiration rate, temperature, moisture, and organic matter in LJ and FD plantations increased significantly, with LJ showing the highest SOM content. Bacterial diversity and richness were highest in LJ while fungal diversity and richness decreased. Tea plantation construction alters the SOM content and microbial diversity, with LJ showing the greatest increase in SOM. This study provides new insights for tea plantation management and bacterial fertilizer development.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/9981444","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfbc/9981444","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Tea (Camellia sinensis) is widely cultivated worldwide. This study explores the effects of different tea varieties on soil organic matter (SOM) content and microbial communities in tea plantations, providing insights for the green development of the tea industry. We conducted a comparative analysis using metagenomic sequencing to evaluate disparities in SOM content and microbial community composition among a 12-year mature Fuding tea (FD) plantation, Longjing 43 tea (LJ) plantation, and virgin land (VL). Compared with VL, the soil respiration rate, temperature, moisture, and organic matter in LJ and FD plantations increased significantly, with LJ showing the highest SOM content. Bacterial diversity and richness were highest in LJ while fungal diversity and richness decreased. Tea plantation construction alters the SOM content and microbial diversity, with LJ showing the greatest increase in SOM. This study provides new insights for tea plantation management and bacterial fertilizer development.

Abstract Image

查看原文本刊更多论文

龙井和福鼎茶生态系统微生物群落与有机质动态关系研究

茶（Camellia sinensis）在世界范围内广泛种植。本研究探讨不同茶叶品种对茶园土壤有机质（SOM）含量和微生物群落的影响，为茶叶产业的绿色发展提供参考。采用宏基因组测序技术，对福鼎茶园（FD）、龙井43号茶园（LJ）和未开发地（VL） 3种成熟茶园土壤有机质含量和微生物群落组成进行了比较分析。与VL相比，LJ和FD人工林的土壤呼吸速率、温度、水分和有机质均显著增加，其中LJ的SOM含量最高。细菌多样性和丰富度在LJ中最高，真菌多样性和丰富度则降低。茶园建设改变了土壤有机质含量和微生物多样性，以LJ增加最多。本研究为茶园管理和细菌肥料开发提供了新的思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality