混合菌剂施用对加工番茄生长及根际功能性微生物群落的影响

Effects of a microbial mixture on the growth and rhizosphere functional microbial community of processing tomatoes

摘要:

【背景】加工番茄为新疆种植红色产业重要的作物之一，加工番茄生产中存在传统配料过度施用的问题，“生物肥”逐渐受到人们关注。【目的】探究混合菌剂对加工番茄生长的影响，激发根际土壤功能性微生物种群的变化，为未来微生物菌剂的开发利用提供理论和实践基础。【方法】加工番茄根际施加微生物混合菌剂，测定加工番茄生长发育期间的农艺性状，探究混合菌剂对加工番茄生长的影响，利用16S rRNA基因扩增子分析技术，探究混合菌剂对根际微生物的群落组成及群落结构的影响。【结果】经过混合菌剂处理后，加工番茄的一些生长状况指标、果实重量、单株结果数及果实含糖量等性状得到改良，影响了果实的品质；施加混合菌剂激发土壤微生物的种群数量、群落组成和群落结构的改变，其中放线菌门(Actinobacteria)、酸杆菌门(Acidobacteria)和拟杆菌门(Bacteroidetes)相对丰度提高，相关性分析表明对加工番茄生长产生了影响。【结论】加工番茄根际施用特基拉芽孢杆菌C-9与鞘氨醇杆菌A1制备的水分散混合菌剂，对加工番茄根际功能性微生物群落结构产生影响，一些功能性微生物的相对丰度提高，混合菌剂施加促进了根际微生物与植物的相互作用，使得加工番茄果实品质得到改良。

Abstract:

[Background] Processing tomatoes are one of the major crops for the “red” planting industry in Xinjiang. Due to the excessive application of chemical fertilizers in processing tomato production, bio-fertilizer has attracted increasing attention. [Objective] To explore the effect of a microbial mixture on the growth of processing tomatoes, stimulate the changes of functional microbial populations in the rhizosphere soil, and provide a theoretical and practical basis for the development and utilization of microbial agents in the future. [Methods] We applied the microbial mixture to the rhizosphere and then determined the agronomic traits of processing tomatoes during the growth period, so as to explore the effects of the microbial mixture on the growth of processing tomatoes. The 16S rRNA gene amplicon analysis was employed to explore the effects of the microbial mixture on the microbial community composition and structure in the rhizosphere soil. [Results] After the treatment with the microbial mixture, the fruit weight, fruit number per plant, and fruit sugar content increased, which improved the quality of fruits. Furthermore, the treatment altered the microbial population and community composition and structure. Specifically, the relative abundance of Actinobacteria, Acidobacteria, and Bacteroidetes increased. The correlation analysis indicated that the microbial mixture affected the growth of processing tomatoes. [Conclusion] The application of the water-dispersible microbial mixture composed of Bacillus tequilensis C-9 and Sphingomonas A1 in the rhizosphere of processing tomatoes affected the functional microbial community structure (increasing the relative abundance of some functional microorganisms) in the rhizosphere of processing tomatoes. It promoted the interaction between rhizosphere microorganisms and plants, thus improving the quality of processing tomato fruits.