Variations of rhizosphere bacterial communities in tea (Camellia sinensis L.) continuous cropping soil by high‐throughput pyrosequencing approach

Variations of rhizosphere bacterial communities in tea (Camellia sinensis L.) continuous cropping soil by high‐throughput pyrosequencing approach

Aims The goal was to investigate the dynamics of soil bacterial community in the chronosequence tea orchards. Method and Results In this study, soils from tea orchards with continuously cropping histories for 1, 10 and 20 years were collected for investigating rhizosphere bacterial communities using...

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Bibliographic Details
Published in:Journal of applied microbiology Vol. 121; no. 3; pp. 787 - 799
Main Authors: Li, Y.C., Li, Z., Li, Z.W., Jiang, Y.H., Weng, B.Q., Lin, W.X.
Format: Journal Article
Language:English
Published: England Oxford University Press 01-09-2016
Subjects:
454 pyrosequencing
Actinobacteria
Bacteria
Bacteria - classification
Bacteria - genetics
Bacteria - isolation & purification
bacterial community
Bacteriology
Biodiversity
Bradyrhizobium
Camellia sinensis
Camellia sinensis - growth & development
Camellia sinensis - microbiology
Communities
Community structure
Continuous cropping
Cropping sequence
Cultivation
Microbiology
Microorganisms
Mycobacterium
Orchards
Organic carbon
Organic soils
Probiotics
Pseudomonas
Redundancy
Relative abundance
Rhizosphere
Soil - chemistry
Soil analysis
Soil dynamics
Soil investigations
Soil Microbiology
Soil microorganisms
Soil structure
Soils
Sphingomonas
Tea
tea
454 pyrosequencing
Camellia sinensis
bacterial community
rhizosphere
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Summary:Aims The goal was to investigate the dynamics of soil bacterial community in the chronosequence tea orchards. Method and Results In this study, soils from tea orchards with continuously cropping histories for 1, 10 and 20 years were collected for investigating rhizosphere bacterial communities using 454 pyrosequencing. The results indicated that Gammaproteobacteria, Alphaproteobacteria, Acidobacteria and Actinobacteria were the main phyla in the tea orchard soils and accounted for more than 60% of the bacterial sequences. At the genus level, the relative abundance of beneficial bacteria, such as Pseudomonas, Rhodanobacter, Bradyrhizobium, Mycobacterium and Sphingomonas, significantly decreased in the 20‐year tea orchard soils. Similar patterns of bacterial community structure were observed between 1‐year and 10‐year tea orchards, which significantly differed from those of 20‐year tea orchards. Redundancy analysis indicated that soil organic carbon and pH showed high correlations (positive or negative) with the majority of the taxa. Conclusion Long‐term tea cultivation altered the composition and structure of soil bacterial community, which led to the reduction in the beneficial bacteria. Significance and Impact of the Study The results can provide clues on how to regulate the soil microbial community and maintain the health of soils in tea orchard systems.
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ISSN:1364-5072
1365-2672
DOI:10.1111/jam.13225