Carbon source utilization by soil bacteria at different lengths of time after introducing shrubs to the desert steppe

doi:10.11686/cyxb2022298

Abstract

Abstract:

The aim of this study was to explore the impact of the introduction of shrubs over recent decades on the functional diversity of soil bacterial communities in the desert steppe. Therefore， the carbon utilization characteristics of soil bacteria in the 0-20 cm soil horizon were investigated and analyzed. Soil samples were collected from fenced grassland （17 yr）， and grassland at 6， 15 years， and 25 years after the introduction of shrubs. The soil samples were analyzed using the Biolog-ECO method. It was found that the soil total carbon content was up to 43.5% （P<0.05） higher in shrubland than in fenced desert grassland， but did not differ significantly among the three shrublands. The amounts of bacteria and microbial biomass carbon were highest in the 25-year shrubland. Sucrase activity in soil increased significantly with increasing number of years after shrub introduction. Compared with the soil bacterial community in enclosed desert grassland， those in the shrublands showed increased utilization of soil carbon sources （by 92.75%-181.73%）. The utilization capacity of six types of carbon sources by soil bacteria was significantly higher in the shrublands than in the enclosed grassland. Sugar， amino acids， and carboxylic acids were the three types of carbon sources preferentially utilized by soil bacteria. The introduction of shrubs into the desert steppe significantly increased the functional diversity of soil bacterial communities， especially in terms of the Shannon-Wiener richness index， Shannon’s evenness index， and Simpson’s dominance index， and the values of these indexes increased with increasing number of years after shrub introduction. The soil total carbon and nitrogen contents were significantly and positively correlated with the functional diversity of soil bacteria （P<0.05） after the introduction of shrubs. To summarize， nearly 30 years after shrub introduction， the bacterial utilization of carbon sources had significantly improved， accompanied by a shift of the main types utilized from amino acids and polymers in grassland to sugars and amino acids in shrubland.

Key words: desert steppe, shrub, years of introduction, functional diversity of soil bacteria

Yan-shuo CHEN, Yan-ping MA, Hong-mei WANG, Ya-nan ZHAO, Zhi-li LI, Zhen-jie ZHANG. Carbon source utilization by soil bacteria at different lengths of time after introducing shrubs to the desert steppe[J]. Acta Prataculturae Sinica, 2023, 32(6): 30-44.

Figures/Tables 13

References 58

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样地类型 Sample type	样地概况 Sample situation	草本生物量 Grass biomass （g·m^-2）	柠条生物量 Shrub biomass （g·m^-2）	经纬度 Longitude and latitude	优势植物 Dominant plant species
EG	2003年封育 Enclosed in 2003	102.62	0	107°14′ E 37°53′ N	蒙古冰草 A. mongolicum，猪毛蒿 A. scoparia，白草 Pennisetum centrasiaticum，虫实 Corispermum hyssopifolium，赖草 Aneurolepidium dasystachys
SY₆	2014年种植 Planted in 2014	149.15	795.23	107°21′ E 37°50′ N	猪毛蒿 A. scoparia，柠条锦鸡儿 C. korshinskii，白草P. centrasiaticum，蒙古冰草 A. mongolicum
SY₁₅	2005年种植 Planted in 2005	60.03	1243.68	107°20′ E 37°51′ N	短花针茅 S. breviflora，牛枝子 L. potaninii，柠条锦鸡儿 C. korshinskii，猪毛蒿 A. scoparia
SY₂₅	1995年种植 Planted in 1995	99.49	1199.97	107°17′ E 37°51′ N	牛枝子 L. potaninii，柠条锦鸡儿 C. korshinskii，猪毛蒿A. scoparia

样地类型 Sample type	样地概况 Sample situation	草本生物量 Grass biomass （g·m^-2）	柠条生物量 Shrub biomass （g·m^-2）	经纬度 Longitude and latitude	优势植物 Dominant plant species
EG	2003年封育 Enclosed in 2003	102.62	0	107°14′ E 37°53′ N	蒙古冰草 A. mongolicum，猪毛蒿 A. scoparia，白草 Pennisetum centrasiaticum，虫实 Corispermum hyssopifolium，赖草 Aneurolepidium dasystachys
SY₆	2014年种植 Planted in 2014	149.15	795.23	107°21′ E 37°50′ N	猪毛蒿 A. scoparia，柠条锦鸡儿 C. korshinskii，白草P. centrasiaticum，蒙古冰草 A. mongolicum
SY₁₅	2005年种植 Planted in 2005	60.03	1243.68	107°20′ E 37°51′ N	短花针茅 S. breviflora，牛枝子 L. potaninii，柠条锦鸡儿 C. korshinskii，猪毛蒿 A. scoparia
SY₂₅	1995年种植 Planted in 1995	99.49	1199.97	107°17′ E 37°51′ N	牛枝子 L. potaninii，柠条锦鸡儿 C. korshinskii，猪毛蒿A. scoparia

样地 Plot	Shannon-Wiener丰富度指数 Richness index	Shannon均匀度指数 Evenness index	Simpson优势度指数 Dominance index	McIntosh指数 Index	平均颜色变化率 AWCD
EG	2.326±0.038d	0.726±0.017c	0.728±0.018c	2.042±0.014d	0.254±0.002d
SY₆	2.648±0.004c	0.804±0.005b	0.905±0.002ab	5.124±0.013a	0.725±0.002a
SY₁₅	2.745±0.030b	0.852±0.005a	0.889±0.007b	3.672±0.020b	0.526±0.003b
SY₂₅	2.913±0.006a	0.877±0.001a	0.933±0.000a	3.371±0.009c	0.479±0.001c

样地 Plot	Shannon-Wiener丰富度指数 Richness index	Shannon均匀度指数 Evenness index	Simpson优势度指数 Dominance index	McIntosh指数 Index	平均颜色变化率 AWCD
EG	2.326±0.038d	0.726±0.017c	0.728±0.018c	2.042±0.014d	0.254±0.002d
SY₆	2.648±0.004c	0.804±0.005b	0.905±0.002ab	5.124±0.013a	0.725±0.002a
SY₁₅	2.745±0.030b	0.852±0.005a	0.889±0.007b	3.672±0.020b	0.526±0.003b
SY₂₅	2.913±0.006a	0.877±0.001a	0.933±0.000a	3.371±0.009c	0.479±0.001c

主成分 Principal component	碳源种类 Carbon source guild	底物 Substrates	载荷数 Number of load	主成分 Principal component	碳源种类 Carbon source guild	底物 Substrates	载荷数 Number of load
PC1	糖类Sugar	β-甲基-D-葡萄糖苷β-methyl-D-glucoside	0.767	PC1	聚合物类Polymers	吐温40 Tween 40	0.880
		I-赤藻糖醇I-erythritol	0.951		其他类Others	丙酮酸甲酯Pyruvic acid methyl ester	0.822
		D-甘露醇D-mannitol	0.941		其他类Others	D，L-α-甘油D，L-α-glycerol phosphate	0.739
		N-乙酰基-D-葡萄胺N-acetyl-D-glucosamine	0.646	PC2	糖类Sugar	D-木糖D-xylose	-0.861
		D-纤维二糖D-cellobiose	0.934		糖类Sugar	N-乙酰基-D-葡萄胺N-acetyl-D-glucosamine	-0.696
		葡萄糖-1-磷酸盐Glucose-1-phosphate	0.968		羧酸类Carboxylic acids	D-半乳糖酸γ内酯D-galactonic acid γ-lactone	-0.852
	羧酸类Carboxylic acids	D-半乳糖醛酸D-galacturonic acid	0.822			2-羟苯甲酸2-Hydroxy benzoic acid	0.931
		4-羟基苯甲酸4-hydroxy benzoic acid	0.918			γ-羟基丁酸γ-hydroxybutyric acid	0.635
		D-苹果酸D-malic acid	0.966			D-氨基葡萄糖酸D-glucosaminic acid	-0.781
	氨基酸类Amino acids	L-精氨酸L-arginine	0.918		聚合物类Polymers	吐温80 Tween 80	0.640
		L-天冬酰胺酸L-asparagine	0.983			α-环状糊精α-cyclodextrin	0.808
		L-苯基丙氨酸L-phenylalanine	0.827			肝糖Glycogen	0.930
		L-丝氨酸L-serine	0.880	PC3	糖类Sugar	β-甲基-D-葡萄糖苷 β-methyl-D-glucoside	0.634
		L-苏氨酸L-threonine	0.882		糖类Sugar	α-D-乳糖α-D-lactose	-0.837
		甘氨酰-L-谷氨酸Glycyl-L-glutamic acid	-0.708		羧酸类Carboxylic acids	衣康酸Itaconic acid	0.745
	胺类Amines	苯乙基胺Phenylethylamine	0.922		羧酸类Carboxylic acids	α-丁酮酸α-ketobutyric acid	-0.884
	胺类Amines	腐胺Putrescine	0.955