Effects of Tea and Soybean Intercropping on Metabolic Functional Diversity of Soil Microbial Community

doi:10.7668/hbnxb.20191878

Abstract

Abstract: To explore the metabolic functional diversity of root soil microbial community in tea and soybean intercropping contributes to further understand the mechanism of high yield and good quality of tea garden. A field trial with three planting patterns(tea monocropping, soybean monocropping, tea and soybean intercropping)was conducted to analyze the changes of metabolic function diversity of soil microbial community by Biolog technology. Results showed that intercropping increased the average well color development(AWCD)of soil microbial community of tea and soybean by 11.52% and 12.99% at 120 h, respectively, compared with monocropping pattern. Intercropping enhanced the utilization of carbohydrate, amino acid, carboxylic acid and amine by soil microbial community of tea and soybean and improved the soil microbial diversity indices. Principal component analysis demonstrated that tea and soybean intercropping significantly improved the metabolic diversity of soil microbial community by changing the utilization patterns of carbohydrates and carboxylic acids by soil microorganism. Under this experiment, intercropping of tea and soybean changed the composition of rhizosphere microbial community and improved the functional diversity of microbial community.

Key words: Tea, Soybean, Intercropping, Soil microorganism, Metabolic diversity

CLC Number:

WEI Jinjian, QIN Xiaomin, NONG Yuqin, LUO Yanfei, LU Jinmei, CHEN Yuanquan, WEI Chizhang. Effects of Tea and Soybean Intercropping on Metabolic Functional Diversity of Soil Microbial Community[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2021, 36(S1): 289-296. doi: 10.7668/hbnxb.20191878.

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