See the published version of this preprint at BMC Microbiology.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
A new preprint design is coming!
We have improved readability, clarity, accessibility, and opportunities for engagement.
Research article
Zhimin Ma
Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences
Corresponding Author
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Continuous cropping obstacles from sweet potatoes are widespread, which seriously reduce the yield and quality, causing certain economic losses. Bacteria of rhizospheric soil are the richest and are associated with obstacles to continuous cropping. However, few studies have examined how continuous sweet potato cropping affects the rhizospheric soil bacterial community structure.
Results: In the study, the Illumina MiSeq method was used to explore the variations in
rhizospheric soil bacterial community structure of different sweet potato varieties after continuous cropping, as well as the correlation between soil characteristics and the bacterial community. The results showed that (1) the dominant bacterial phyla in rhizospheric soils from both Xushu 18 and Yizi 138 were Proteobacteria, Acidobacteria, and Actinobacteria. The most dominant genus was Subgroup 6_norank. The relative abundance of rhizospheric soil bacteria varied significantly between the two sweet potato varieties. (2) The richness and diversity indexes of bacteria were higher in Xushu 18 rhizospheric soil than in Yizi 138 soil after continuous cropping. Moreover, beneficial Lysobacter and Bacillus were more prevalent in Xushu 18, while Yizi 138 contained more harmful Gemmatimonadetes. (3) Soil pH decreased after continuous cropping, and redundancy analysis indicated that soil pH was significantly correlated with the bacterial community. Spearman’s rank correlation coefficient analysis demonstrated that pH was positively associated with Planctomycetes and Acidobacteria, but negatively associated with Actinobacteria and Firmicutes.
Conclusions: After continuous cropping, the bacterial community structure and physicochemical properties of sweet potato rhizospheric soil were changed, and the changes from different sweet potato varieties were different. The contents of Lysobacter and Bacillus were higher in the sweet potato variety resistant to continuous cropping. It provides a basis for developing new microbial fertilizers for sweet potatoes to alleviate the continuous cropping obstacle.
Keywords
Bacterial community, continuous cropping, rhizospheric soil, sweet potato
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
Loading...
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at BMC Microbiology.
Version 3
Posted 10 Dec, 2020
No community comments so far
Editorial decision: Minor revision
On 06 Jan, 2021
Review #2 received
Received 25 Dec, 2020
Review #1 received
Received 23 Dec, 2020
Reviewer #3 agreed
On 21 Dec, 2020
Reviewer #2 agreed
On 20 Dec, 2020
Reviewer #1 agreed
On 14 Dec, 2020
Reviewers invited
Invitations sent on 01 Dec, 2020
Editor assigned
On 30 Nov, 2020
Submission checks complete
On 30 Nov, 2020
Editor invited
On 30 Nov, 2020
No comments provided
Review #2 received
Received 30 Oct, 2020
Editorial decision: Major revision
On 30 Oct, 2020
Review #3 received
Received 22 Oct, 2020
Review #1 received
Received 20 Oct, 2020
Reviewer #3 agreed
On 09 Oct, 2020
Reviewer #2 agreed
On 07 Oct, 2020
Reviewer #1 agreed
On 04 Oct, 2020
Reviewers invited
Invitations sent on 29 Sep, 2020
Editor assigned
On 24 Sep, 2020
Submission checks complete
On 23 Sep, 2020
Editor invited
On 23 Sep, 2020
No comments provided
Editorial decision: Revise before sending to peer reviewers
On 08 Sep, 2020
Editor assigned
On 20 Aug, 2020
Submission checks complete
On 19 Aug, 2020
Editor invited
On 19 Aug, 2020
First submitted
On 18 Aug, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Learn more about our company.
A new preprint design is coming!
We have improved readability, clarity, accessibility, and opportunities for engagement.
See the published version of this preprint at BMC Microbiology.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research article
Zhimin Ma
Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at BMC Microbiology.
Version 3
Posted 10 Dec, 2020
No community comments so far
Editorial decision: Minor revision
On 06 Jan, 2021
Review #2 received
Received 25 Dec, 2020
Review #1 received
Received 23 Dec, 2020
Reviewer #3 agreed
On 21 Dec, 2020
Reviewer #2 agreed
On 20 Dec, 2020
Reviewer #1 agreed
On 14 Dec, 2020
Reviewers invited
Invitations sent on 01 Dec, 2020
Editor assigned
On 30 Nov, 2020
Submission checks complete
On 30 Nov, 2020
Editor invited
On 30 Nov, 2020
No comments provided
Review #2 received
Received 30 Oct, 2020
Editorial decision: Major revision
On 30 Oct, 2020
Review #3 received
Received 22 Oct, 2020
Review #1 received
Received 20 Oct, 2020
Reviewer #3 agreed
On 09 Oct, 2020
Reviewer #2 agreed
On 07 Oct, 2020
Reviewer #1 agreed
On 04 Oct, 2020
Reviewers invited
Invitations sent on 29 Sep, 2020
Editor assigned
On 24 Sep, 2020
Submission checks complete
On 23 Sep, 2020
Editor invited
On 23 Sep, 2020
No comments provided
Editorial decision: Revise before sending to peer reviewers
On 08 Sep, 2020
Editor assigned
On 20 Aug, 2020
Submission checks complete
On 19 Aug, 2020
Editor invited
On 19 Aug, 2020
First submitted
On 18 Aug, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
View the published article at BMC Microbiology.
Background: Continuous cropping obstacles from sweet potatoes are widespread, which seriously reduce the yield and quality, causing certain economic losses. Bacteria of rhizospheric soil are the richest and are associated with obstacles to continuous cropping. However, few studies have examined how continuous sweet potato cropping affects the rhizospheric soil bacterial community structure.
Results: In the study, the Illumina MiSeq method was used to explore the variations in
rhizospheric soil bacterial community structure of different sweet potato varieties after continuous cropping, as well as the correlation between soil characteristics and the bacterial community. The results showed that (1) the dominant bacterial phyla in rhizospheric soils from both Xushu 18 and Yizi 138 were Proteobacteria, Acidobacteria, and Actinobacteria. The most dominant genus was Subgroup 6_norank. The relative abundance of rhizospheric soil bacteria varied significantly between the two sweet potato varieties. (2) The richness and diversity indexes of bacteria were higher in Xushu 18 rhizospheric soil than in Yizi 138 soil after continuous cropping. Moreover, beneficial Lysobacter and Bacillus were more prevalent in Xushu 18, while Yizi 138 contained more harmful Gemmatimonadetes. (3) Soil pH decreased after continuous cropping, and redundancy analysis indicated that soil pH was significantly correlated with the bacterial community. Spearman’s rank correlation coefficient analysis demonstrated that pH was positively associated with Planctomycetes and Acidobacteria, but negatively associated with Actinobacteria and Firmicutes.
Conclusions: After continuous cropping, the bacterial community structure and physicochemical properties of sweet potato rhizospheric soil were changed, and the changes from different sweet potato varieties were different. The contents of Lysobacter and Bacillus were higher in the sweet potato variety resistant to continuous cropping. It provides a basis for developing new microbial fertilizers for sweet potatoes to alleviate the continuous cropping obstacle.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
Loading...