Analysis of the Bacterial Communities in Lime Concretion Black Soil upon the Incorporation of Crop Residues

Shao-Qiang Tao, Qiang Xia, Lin Zhu, Jing-jing Chen, Ya- Nan Wang, Bing Qin

College of Resources and Environmental Sciences,Anhui Agricultural University China Hefei 230036 Anhui, China.

DOI: 10.4236/ojss.2012.23037                

Abstract

To analyze the bacterial communities in lime concretion black soil upon the incorporation of crop residues for two years in wheat-maize system, total DNA was directly extracted and PCR-amplified with the F357GC and R518 primers targeting the 16S rRNA genes of V3 region. The amplified fragments were analyzed by perpendicular DGGE. Analyzing of species richness index S and Shannon diversity index H revealed that there was a high diversity of soil bacterial community compositions among all treatments after incorporation of crop residues and fertilizing under field conditions. Eleven DGGE bands recovered were re-amplified, sequenced. Phylogenetic analysis of the representative DGGE fingerprints identified four groups of the prokaryotic communities in the soil by returning wheat residues and fertilizing under field conditions. The bacterial communities belonged to gamma proteobacterium, Cupriavidus sp, halophilic eubacterium, Acidobacterium sp, Sorangium sp, delta proteobacterium, Streptococcus sp and Streptococcus agalactiae were main bacterial communities. Principal Component Analysis (PCA) showed that there were the differences in DNA profiles among the six treatments. It showed that wheat residue returning, maize residue returning and fertilizing all can improve bacterial diversity in varying degrees. As far as improvement of bacterial diversity was concerned, wheat residue returning was higher than fertilizing, and fertilizing higher than maize residue returning.

Keywords

Crop Residues; Bacterial Community; Lime Concretion Black Soil; Denaturing Gradient Gel Electrophoresis (DGGE); 16S rDNA; Wheat-Maize System

Conflicts of Interest

The authors declare no conflicts of interest.

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