Evaluation of the effect of composite bacteria on the functional diversity of microorganisms in wheat rhizosphere soils based on principal component-membership function analysis

doi:10.6048/j.issn.1001-4330.2025.07.006

Xinjiang Agricultural Sciences ›› 2025, Vol. 62 ›› Issue (7): 1612-1623.DOI: 10.6048/j.issn.1001-4330.2025.07.006

• Food and cash crops column • Previous Articles Next Articles

Evaluation of the effect of composite bacteria on the functional diversity of microorganisms in wheat rhizosphere soils based on principal component-membership function analysis

GU Meiying¹^,²(), GE Chunhui²^,³, CHU Min¹^,², TANG Qiyong¹^,², ZHU Jing¹^,², Ghenijan Osman¹^,², YI Yuanyang¹^,², XU Wanli²^,³(), ZHANG Zhidong¹^,²()

1. Xinjiang Laboratory of Special Environmental Microbiology/ Institute of Microbiology, Xinjiang Uyghur Autonomous Region Academy of Agricultural Sciences, Urumqi 830091, China
2. Key Laboratory of Saline-alkali Soil Improvement and Utilization (Saline-alkali Land in Arid and Semi-arid Regions), Ministry of Agriculture and Rural Affairs, Urumqi 830091, China
3. Institute of Agricultural resources and euvironmental, Xinjiang Uyghur Autonomous Region Academy of Agricultural Sciences, Urumqi 830091, China

Received:2024-12-22 Online:2025-07-20 Published:2025-09-05
Correspondence author: XU Wanli, ZHANG Zhidong
Supported by:
National Key Research and Development Program Project of China(2021YFD1900802);Agricultural S & T Innovation Stability Support Special Project of Xinjiang Academy of Agricultural Sciences(xjnkywdzc-2023002-3-2);Major Scientific R & D Program Special Project of Xinjiang Uygur Autonomous Region(2023A02012-3-5);National Natural Science Foundation of China(32360033)

基于主成分-隶属函数分析法评价复合菌对小麦根际土壤微生物功能多样性的影响

顾美英¹^,²(), 葛春辉²^,³, 楚敏¹^,², 唐琦勇¹^,², 朱静¹^,², 艾尼江·尔斯满¹^,², 易鸳鸯¹^,², 徐万里²^,³(), 张志东¹^,²()

1.新疆维吾尔自治区农业科学院微生物研究所/新疆特殊环境微生物实验室, 乌鲁木齐 830091
2.农业农村部盐碱土改良与利用(干旱半干旱区盐碱地)重点实验室, 乌鲁木齐 830091
3.新疆维吾尔自治区农业科学院农业资源与环境研究所, 乌鲁木齐 830091

通讯作者: 徐万里,张志东
作者简介:顾美英(1974- ),女,江苏无锡人,研究员,研究方向为特殊环境微生物资源利用,(E-mail)gmyxj2008@163.com
基金资助:
国家重点研发计划项目(2021YFD1900802);新疆农业科学院稳定支持专项子课题(xjnkywdzc-2023002-3-2);新疆维吾尔自治区重大科技专项子课题(2023A02012-3-5);国家自然科学基金项目(32360033)

Abstract

Abstract:

【Objective】 Evaluation of the effect of composite bacteria on the functional diversity of microorganisms in wheat rhizosphere soils based on principal component-membership function analysis. 【Methods】 This study used a pot experiment to investigate the effects of Halomonas L6, Paenibacillus Y24 and compound bacteria L6-Y24 on rhizosphere soil physicochemical properties and microbial functional diversity of wheat in arid areas of Xinjiang. 【Results】 Compared with the control treatment, soaking seeds in L6, Y24, and L6-Y24 hadn't significant impacts on soil electricity conductivity and pH value, but soil available potassium content significantly increased by 29.17%, 47.02%, 33.93%(P<0.05), and available nitrogen content of L6-Y24 significantly increased by 21.43%(P<0.05). Studies of Biolog microbial functional diversity showed that the average absorbance values of L6, Y24 and L6-Y24 had significantly increased by 60.04%, 74.82% and 165.32%(P<0.05), respectively. The Shannon richness index of L6-Y24 had significantly increased by 15.83%. The utilization of carbohydrates, amino acids, carboxylic acids, phenolic acids, polymers and amine carbon sources by composite bacterial soaking significantly increased by 103.60%, 203.72%, 208.33%, 684.09%, 364.10% and 100.29%(P<0.05), respectively. Differentiated functional diversities of the soil microbial communities by functional strains and their complex bacteria were carbohydrates and carboxylic acids. Close relationship among the rhizosphere soil physicochemical properties and microbial function diversities in wheat soaked with growth promoting bacteria. 【Conclusion】 The composite bacteria has the best promoting effects on physicochemical properties and microbial function diversities of wheat rhizosphere soil, and can alleviate the damage caused by abiotic stresses such as salt alkali and drought.

Key words: construction of composite bacteria; principal component-membership function analysis; rhizosphere soil; carbon source utilization of microorganisms; wheat

摘要：

【目的】基于主成分-隶属函数分析法评价复合菌对小麦根际土壤微生物功能多样性的影响。【方法】采用盆栽试验,评价新疆特殊环境中筛选的功能菌株盐单胞菌L6和类芽孢杆菌Y24及复合菌L6-Y24对新疆干旱区小麦根际土壤理化性质和微生物功能多样性的影响。【结果】与CK处理相比,功能菌株和复合菌对土壤电导率和pH值未产生显著影响,但土壤速效钾含量分别显著增加了29.17%、47.02%和33.93%(P<0.05),速效氮含量L6-Y24处理显著增加了21.43%(P<0.05)。L6、Y24和L6-Y24处理平均吸光值显著增加了60.04%、74.82%和165.32%(P<0.05),Shannon丰富度指数L6-Y24处理显著增加了15.83%(P<0.05)。复合菌浸种处理对碳水化合物类、氨基酸类、羧酸类、酚酸类、多聚物类和胺类碳源的利用分别显著增加了103.60%、203.72%、208.33%、684.09%、364.10%和100.29%(P<0.05)。菌株及其复合菌对土壤微生物群落功能多样性起分异作用的主要碳源类型为碳水化合物类和羧酸类。促生菌浸种小麦根际土壤理化性质以及微生物功能多样性之间存在密切的关系。【结论】复合菌对小麦根际土壤理化性质、微生物功能多样性的提升效果最佳,可以缓解盐碱、干旱等非生物胁迫带来的伤害。

关键词: 复合菌构建, 主成分-隶属函数分析法, 根际土壤, 微生物碳源利用, 小麦

CLC Number:

S512
S188

GU Meiying, GE Chunhui, CHU Min, TANG Qiyong, ZHU Jing, Ghenijan Osman, YI Yuanyang, XU Wanli, ZHANG Zhidong. Evaluation of the effect of composite bacteria on the functional diversity of microorganisms in wheat rhizosphere soils based on principal component-membership function analysis[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1612-1623.

顾美英, 葛春辉, 楚敏, 唐琦勇, 朱静, 艾尼江·尔斯满, 易鸳鸯, 徐万里, 张志东. 基于主成分-隶属函数分析法评价复合菌对小麦根际土壤微生物功能多样性的影响[J]. 新疆农业科学, 2025, 62(7): 1612-1623.

Figures/Tables 12

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菌株 Isolate	种属 Genera	温度 Temperature (℃)	10% NaCl	ACC脱氨酶 ACC dean- minase	解磷 Phosphate solubilizing	解钾 Potassium solubilizing	固氮 Nitrogen fixation	生长素 IAA	耐旱 PEG (30%)
L6	Halomonas	10~45	++	+	-	-	-	+	++
Y24	Paenibacillus	10~45	++	-	+	+	+	++	++

菌株 Isolate	种属 Genera	温度 Temperature (℃)	10% NaCl	ACC脱氨酶 ACC dean- minase	解磷 Phosphate solubilizing	解钾 Potassium solubilizing	固氮 Nitrogen fixation	生长素 IAA	耐旱 PEG (30%)
L6	Halomonas	10~45	++	+	-	-	-	+	++
Y24	Paenibacillus	10~45	++	-	+	+	+	++	++

处理 Treatments	电导率 EC (mS/cm)	pH值 pH value	速效氮 AN (mg/kg)	速效磷 AP (mg/L)	速效钾 AK (mg/kg)	有机质 OM (g/kg)
CK	0.60±0.06^a	8.10±0.21^a	163.30±21.51^b	65.10±6.11^c	16.80±1.95^c	37.70±2.11^a
L6	0.40±0.15^a	8.20±0.35^a	100.30±6.66^c	69.90±4.36^a	21.70±2.56^b	31.30±2.52^b
Y24	0.60±0.06^a	8.20±0.27^a	161.00±13.58^b	68.20±4.04^b	24.70±1.32^a	31.60±3.62^b
L6-Y24	0.50±0.06^a	8.10±0.25^a	198.30±5.57^a	69.50±3.06^a	22.50±1.18^b	21.60±1.54^c

处理 Treatments	电导率 EC (mS/cm)	pH值 pH value	速效氮 AN (mg/kg)	速效磷 AP (mg/L)	速效钾 AK (mg/kg)	有机质 OM (g/kg)
CK	0.60±0.06^a	8.10±0.21^a	163.30±21.51^b	65.10±6.11^c	16.80±1.95^c	37.70±2.11^a
L6	0.40±0.15^a	8.20±0.35^a	100.30±6.66^c	69.90±4.36^a	21.70±2.56^b	31.30±2.52^b
Y24	0.60±0.06^a	8.20±0.27^a	161.00±13.58^b	68.20±4.04^b	24.70±1.32^a	31.60±3.62^b
L6-Y24	0.50±0.06^a	8.10±0.25^a	198.30±5.57^a	69.50±3.06^a	22.50±1.18^b	21.60±1.54^c

处理 Treatments	平均颜色变化率 AWCD	Simpson指数 Simpson index	Shannon指数 Shannon index	McIntosh指数 McIntosh index
CK	0.568±0.048^c	0.985±0.036^a	2.843±0.036^c	0.964±0.036^a
L6	0.909±0.079^b	0.975±0.044^a	2.965±0.052^b	0.932±0.055^a
Y24	0.993±0.095^b	0.974±0.036^a	3.002±0.011^b	0.927±0.043^a
L6-Y24	1.507±0.09^a	0.981±0.034^a	3.293±0.052^a	0.938±0.082^a

Evaluation of the effect of composite bacteria on the functional diversity of microorganisms in wheat rhizosphere soils based on principal component-membership function analysis

基于主成分-隶属函数分析法评价复合菌对小麦根际土壤微生物功能多样性的影响

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References 42

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碳源种类 Types of carbon sources		PC₁	PC₂
碳水化合物类 Carbohydrate	ß-甲基-D-葡萄糖苷	0.236	-0.918
	D-半乳糖酸-γ-内酯	0.947	0.248
	D-纤维二糖	0.87	0.318
	I-赤藓糖醇	0.505	0.816
	葡萄糖-1-磷酸盐	0.884	0.452
	D-木糖	0.967	-0.254
	N-乙酰基-D-葡萄胺	0.413	0.904
	D,L-α-甘油	0.971	-0.227
	D-葡萄胺酸	0.812	-0.455
氨基酸类 Amino acids	L-苯基丙氨酸	0.837	-0.183
	L-丝氨酸	0.925	-0.274
	甘氨酰-L-谷氨酸	0.863	0.240
羧酸类 Carboxylic acids	衣康酸	-0.177	0.926
	α-丁酮酸	0.923	-0.152
	D-苹果酸	-0.024	-0.890
	丙酮酸甲脂	0.886	0.400
酚酸类 Phenolic acids	2-羟基苯甲酸	0.922	-0.276
酚酸类 Phenolic acids	4-羟基苯甲酸	0.831	0.401
多聚物类 Polymers	α-环式糊精	0.917	-0.096
多聚物类 Polymers	肝糖	0.927	0.119
胺类 Amine	苯乙基胺	0.925	-0.130
胺类 Amine	腐胺	0.366	-0.844

指标Indexes	PC₁	PC₂	PC₃
电导率EC	-0.426	0.593	0.683
pH值 pH value	0.026	-0.926	0.378
速效氮 AN	0.338	0.896	0.289
速效磷AP	0.835	-0.534	-0.135
速效钾AK	0.800	-0.486	0.352
有机质OM	-0.983	-0.158	0.094
平均颜色变化率AWCD	0.985	0.173	0.015
Simpson指数Simpson index	-0.340	0.839	-0.425
Shannon指数Shannon index	0.957	0.287	-0.041
McIntosh指数McIntosh index	-0.665	0.638	-0.388
碳水化合物类Carbohydrate	0.961	0.194	0.199
氨基酸类Amino acids	0.882	0.458	0.109
羧酸类Carboxylic acids	0.788	-0.275	-0.551
酚酸类Phenolic acids	0.893	-0.088	-0.442
多聚物类Polymers	0.967	0.159	0.201
胺类Amine	0.588	0.799	0.128

处理 Treatments	主成分-隶属函数 Principal components- membership function			加权综合指标 Weighted comprehensive parameters			综合得分 Composite scores	排名 Ranking
CK	-1.966	2.801	0.200	-1.160	0.836	0.022	-0.302	4
L6	3.455	-1.840	-0.196	2.039	-0.549	-0.022	1.469	3
Y24	3.364	0.127	1.697	1.985	0.038	0.189	2.212	2
L6-Y24	8.198	2.706	0.049	4.838	0.807	0.005	5.651	1

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主成分 Components	特征值 Eigenvalues	贡献率 Contribution rate(%)	累计贡献率 Cumulative contribution rate(%)
1	9.443	59.020	59.020
2	4.773	29.834	88.854
3	1.783	11.146	100.000

主成分 Components	特征值 Eigenvalues	贡献率 Contribution rate(%)	累计贡献率 Cumulative contribution rate(%)
1	9.443	59.020	59.020
2	4.773	29.834	88.854
3	1.783	11.146	100.000