PJB-2017-555
CHANGES IN MICROBIAL DIVERSITY OF DIFFERENT TYPES OF SOILS AFTER CULTIVATING PEPPERS
chen juan
Abstract
In this study, by using the inbreed line of pepper(Capsicum annuum L.)�SJ11-3�as the material, we applied IlluminaMiSeq 2500 sequencing platform to conduct high throughput RNA-seq sequencing on the microorganisms in the Rhizosphere in three different types of soil (fluvo-aquic soil, rice paddy soil and yellow-brown soil) after cultivating peppers,andcombined with related bioinformatics analysisto explore the characteristics of the changes in microbial community structures in these three different types of soil after cultivating pepper. The results showed that after high throughput RNA-seqsequencing analysis, a total of 2253 of bacterial Operational Taxonomic Units (OTUs) and a total of775 fungal OTUs were obtained in control while a total of 2353 bacterial OUTs and a total of 877 fungal OTUs were obtained after cultivating pepper. We also found that uncultivated pepper, bacterial genusCandidatus, Solibacter, SphingomonasandGemmatimonas were the predominant ones in fluvo-aquic soil, paddy rice soil and yellow-brown soil, respectively. The fungal genusGibberella, Ascobolusand Mortierella were the predominant ones in fluvo-aquic soil, rice paddy soil and yellow-brown soil, respectively. After cultivating pepper, the relative abundances of bacterial genus, including Rhodanobacter, Gemmatimonas, bradyrhizobium, and Sphingomonas etc., and the fungal genus, including FusariumandPenicillium etc., were all significantly increased in three types of soil. cultivating pepper could significantly increase the fungal Shannon index but significantly decreased Simpson index in fluvo-aquic soil, rice paddy soil and yellow-brown soil; However, the bacterial community diversity indexes were not significantly changed. The results also indicated that cultivating pepper could cause significant influences on the changes in the microbial community diversity and cause changes in the relative abundances and type of OUT in soil; enhanced the growth and reproduction of bacterial genus, including Rhodanobacter, Gemmatimonas, bradyrhizobiumandSphingomonas etc.; and fungal genus, including FusariumandPenicillium etc. in soil. Among three types of soil, after cultivating pepper, the microbial community structures in fluvo-aquic soil were healthier and no large enrichment of pathogenic bacteria was seen. However, in rice paddy soil and yellow-brown soil, the enrichment of pathogenic bacteria easily occurred. Thus, we recommend that fluvo-aquic soil is the soil type suitable for cultivating pepper.
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