水稻种植对黑土微生物生物量和碳源代谢功能的影响

Impact on the Microbial Biomass and Metabolic Function of Carbon Source by Black Soil During Rice Cultivation

采用磷脂脂肪酸方法和Biolog-ECO微平板检测法,以吉林省长春市双阳区农业技术推广站实验区的土壤为对象,研究了水稻种植对黑土微生物生态结构和功能的影响.结果表明空地中有机质含量最高,其次为田间土,根际土中有机质含量最低;在夏季的样品中有机质含量最高,土壤中全氮的变化趋势与土壤有机质比较相似.土壤微生物群落功能多样性指数则表现为夏季显著高于秋季和春季,春、秋两季差异不明显,冬季最低,空地中微生物群落的Shannon-Wiener指数和Pielou均匀度指数高于田间和根际.全部样品微生物生长步入稳定期时间和碳源的颜色平均变化率变化范围不同,时间分别为216、192、216、120 h,范围分别为0.52~0.84、0.82~1.28、0.40~0.84、0.05~0.48,表明春秋季微生物步入稳定期和对碳源的代谢量比较相似,夏季最大,冬季最小.研究结果为科学评价典型水稻种植黑土区土壤生境质量退化与恢复过程中微生物特征的变化提供参考.

The effects of rice cultivation to the black soil microbial communities,which the experimentation area of Shuangyang District Agricultural Technology Extension Station in Changchun city,Jilin Province of northeastern China,were studied by using the method of phospholipid fatty acids and Biolog ECO-microplate culture. Results showed that the content of organic matter in space was the highest,fewer in the field,and the minimum in the rhizosphere,that change trend of total nitrogen and organic matter was similar in soil. The quantity of organic matter in summer sample was the highest. The microbial functional diversity was significantly higher in summer than that in spring and autumn and showed no significant difference between spring and autumn. For summer and the lowest in winter,Shannon-Wiener index and Pielou index of the space were higher than the field and the rhizosphere. The time of microbial growth into the stable period and peak value of the average well color development were different in all samples,that the time was 216 h,192 h,216 h,120 h,which varied from 0. 52-0. 84,0. 82-1. 28,0. 40-0. 84,0. 05-0. 48,respectively. The result showed that the time of microbial growth into the stable period was similar in spring and autumn,the highest was in summer and the lowest was in winter.Above all,these results would provide more important characteristics of microbial features in the degradation and restoration process of the quality of the black soil habitat scientifically.