Xuewei Wang, Yu Liu, Baowei Hu, Steve A. Wakelin* and Guixin Chu*,
{"title":"黄腐酸在钙质土壤中活化磷和刺激磷细菌的有益作用因土壤干燥而大大减弱。","authors":"Xuewei Wang, Yu Liu, Baowei Hu, Steve A. Wakelin* and Guixin Chu*, ","doi":"10.1021/acs.jafc.5c04171","DOIUrl":null,"url":null,"abstract":"<p >Organic amendments are widely used to activate soil phosphorus (P) and stimulate <i>pho</i>D-harboring bacteria. However, their effects on P dynamics and the <i>phoD</i> community under soil drying remain unclear. Here, we investigated the effects of fulvic acid on P transformation and the <i>phoD</i> community under soil drying (100 → 60 → 20% water-holding capacity (WHC)). Soil drying accelerated the transformation of labile-P (CaCl<sub>2</sub>-P, citrate-P, Ca<sub>2</sub>-P) and moderately labile-P (Ca<sub>8</sub>-P) to recalcitrant P (occluded-P, Ca<sub>10</sub>-P), thereby decreasing the integrated P availability index (IPAI) by 49.4–54.1%. FA increased microbial biomass-carbon (MBC), -phosphorus (MBP), and <i>pho</i>D abundance. It also strengthened the <i>pho</i>D community’s network complexity. However, FA’s beneficial effects were attenuated along the soil drying gradient. Overall, the beneficial effect of FA in activating soil P was greatly counteracted by soil drying. Our findings highlight that maintaining optimal moisture (60%WHC) is essential to realize FA’s potential in activating soil P and recruiting <i>pho</i>D bacteria in calcareous soils.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"73 32","pages":"20031–20042"},"PeriodicalIF":6.2000,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Beneficial Effects of Fulvic Acid on Activating Phosphorus and Stimulating phoD Bacteria Were Greatly Weakened by Soil Drying in Calcareous Soils\",\"authors\":\"Xuewei Wang, Yu Liu, Baowei Hu, Steve A. Wakelin* and Guixin Chu*, \",\"doi\":\"10.1021/acs.jafc.5c04171\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >Organic amendments are widely used to activate soil phosphorus (P) and stimulate <i>pho</i>D-harboring bacteria. However, their effects on P dynamics and the <i>phoD</i> community under soil drying remain unclear. Here, we investigated the effects of fulvic acid on P transformation and the <i>phoD</i> community under soil drying (100 → 60 → 20% water-holding capacity (WHC)). Soil drying accelerated the transformation of labile-P (CaCl<sub>2</sub>-P, citrate-P, Ca<sub>2</sub>-P) and moderately labile-P (Ca<sub>8</sub>-P) to recalcitrant P (occluded-P, Ca<sub>10</sub>-P), thereby decreasing the integrated P availability index (IPAI) by 49.4–54.1%. FA increased microbial biomass-carbon (MBC), -phosphorus (MBP), and <i>pho</i>D abundance. It also strengthened the <i>pho</i>D community’s network complexity. However, FA’s beneficial effects were attenuated along the soil drying gradient. Overall, the beneficial effect of FA in activating soil P was greatly counteracted by soil drying. Our findings highlight that maintaining optimal moisture (60%WHC) is essential to realize FA’s potential in activating soil P and recruiting <i>pho</i>D bacteria in calcareous soils.</p>\",\"PeriodicalId\":41,\"journal\":{\"name\":\"Journal of Agricultural and Food Chemistry\",\"volume\":\"73 32\",\"pages\":\"20031–20042\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2025-08-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agricultural and Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acs.jafc.5c04171\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acs.jafc.5c04171","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Beneficial Effects of Fulvic Acid on Activating Phosphorus and Stimulating phoD Bacteria Were Greatly Weakened by Soil Drying in Calcareous Soils
Organic amendments are widely used to activate soil phosphorus (P) and stimulate phoD-harboring bacteria. However, their effects on P dynamics and the phoD community under soil drying remain unclear. Here, we investigated the effects of fulvic acid on P transformation and the phoD community under soil drying (100 → 60 → 20% water-holding capacity (WHC)). Soil drying accelerated the transformation of labile-P (CaCl2-P, citrate-P, Ca2-P) and moderately labile-P (Ca8-P) to recalcitrant P (occluded-P, Ca10-P), thereby decreasing the integrated P availability index (IPAI) by 49.4–54.1%. FA increased microbial biomass-carbon (MBC), -phosphorus (MBP), and phoD abundance. It also strengthened the phoD community’s network complexity. However, FA’s beneficial effects were attenuated along the soil drying gradient. Overall, the beneficial effect of FA in activating soil P was greatly counteracted by soil drying. Our findings highlight that maintaining optimal moisture (60%WHC) is essential to realize FA’s potential in activating soil P and recruiting phoD bacteria in calcareous soils.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.