Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102697

Huan Wang , Yujie Song , Litao Sun , Kai Fan , Wenmei Wang , Yu Wang , Zhaotang Ding

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引用次数: 0

Abstract

Fermented soybean meal (FSBM) is a promising organic fertiliser that enhances soil fertility and improves tea quality. This study investigated the dynamic changes in FSBM metabolites and microorganisms, as well as their effects on potted tea plants. After fermentation, FSBM exhibited significant increases in total phosphorus, copper, zinc and manganese contents, along with marked accumulations of amino acids and short-chain fatty acids, and enrichment of beneficial microorganisms such as Pseudomonas and Bacillus. FSBM application enhanced soil organic matter, total nitrogen, available nitrogen and available phosphorus contents by 39.64 %, 26.24 %, 33.67 % and 28.59 %, respectively, and increased soil urease and catalase activities. It promoted the growth of beneficial rhizosphere microorganisms and significantly increased the amino acid and volatile compound contents in tea shoots. These results underscore the potential of FSBM to improve soil health and enhance tea quality, supporting its application as an effective organic fertiliser.

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发酵豆粕通过微生物和代谢物的变化改善土壤健康、根际微环境和茶叶品质

发酵豆粕（FSBM）是一种很有前途的有机肥，可以提高土壤肥力，改善茶叶品质。本研究探讨了茶树盆栽中FSBM代谢产物和微生物的动态变化及其对茶树的影响。发酵后，FSBM中总磷、铜、锌、锰含量显著增加，氨基酸和短链脂肪酸显著增加，假单胞菌和芽孢杆菌等有益微生物富集。土壤有机质、全氮、速效氮和速效磷含量分别提高了39.64%、26.24%、33.67%和28.59%，脲酶和过氧化氢酶活性均有所提高。它促进了有益根际微生物的生长，显著提高了茶叶中氨基酸和挥发性化合物的含量。这些结果强调了FSBM在改善土壤健康和提高茶叶品质方面的潜力，支持其作为有效有机肥的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.