Siles José A, Cajthaml Tomas, Hernández Paola, Pérez-Mendoza Daniel, García-Romera Inmaculada, Sampedro Inmaculada
Department of Soil Microbiology and Symbiotic Systems, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), C/ Profesor Albareda, 1, E-18008, Granada, Spain,
Microb Ecol. 2015 Jul;70(1):231-43. doi: 10.1007/s00248-014-0552-9. Epub 2014 Dec 12.
Dry olive residue (DOR) is a waste product derived from olive oil extraction and has been proposed as an organic amendment. However, it has been demonstrated that a pre-treatment, such as its transformation by saprophytic fungi, is required before DOR soil application. A greenhouse experiment was designed where 0 and 50 g kg(-1) of raw DOR (DOR), Coriolopsis floccosa-transformed DOR (CORDOR) and Fusarium oxysporum-transformed DOR (FUSDOR) were added to soil. Analyses of the soil chemical properties as well as the structure and relative abundance of bacterial and actinobacterial communities were conducted after 0, 30 and 60 days following amendment. The different amendments produced a slight decrease in soil pH and significant increases in carbon fractions, C/N ratios, phenols and K, with these increases being more significant after DOR application. Quantitative PCR assays of the 16S rRNA gene and PLFA analyses showed that all amendments favoured bacterial growth at 30 and 60 days, although actinobacterial proliferation was more evident after CORDOR and FUSDOR application at 60 days. Bacterial and actinobacterial DGGE multivariate analyses showed that the amendments produced structural changes in both communities, especially after 60 days of amendment. PLFA data analysis identified changes in soil microbial communities according to the amendment considered, with FUSDOR and CORDOR being less disruptive than DOR. Finally, integrated analysis of all data monitored in the present study enabled us to conclude that the greatest impact on soil properties was caused by DOR at 30 days and that soil showed some degree of resilience after this time.
干橄榄渣（DOR）是橄榄油提取过程中产生的一种废弃物，已被提议作为一种有机改良剂。然而，已有研究表明，在将DOR施用于土壤之前，需要进行预处理，例如通过腐生真菌对其进行转化。设计了一项温室实验，向土壤中添加0和50 g kg⁻¹的未处理DOR（DOR）、毛云芝转化的DOR（CORDOR）和尖孢镰刀菌转化的DOR（FUSDOR）。在添加改良剂后的0、30和60天，对土壤化学性质以及细菌和放线菌群落的结构和相对丰度进行了分析。不同的改良剂使土壤pH略有下降，碳组分、C/N比、酚类和钾显著增加，施用DOR后这些增加更为显著。16S rRNA基因的定量PCR分析和磷脂脂肪酸（PLFA）分析表明，所有改良剂在30天和60天时都有利于细菌生长，尽管在60天时施用CORDOR和FUSDOR后放线菌的增殖更为明显。细菌和放线菌的变性梯度凝胶电泳（DGGE）多变量分析表明，改良剂使两个群落都发生了结构变化，尤其是在改良60天后。PLFA数据分析确定了根据所考虑的改良剂不同，土壤微生物群落发生的变化，FUSDOR和CORDOR比DOR的干扰性更小。最后，对本研究中监测的所有数据进行综合分析，使我们得出结论：DOR在30天时对土壤性质的影响最大，此后土壤表现出一定程度的恢复力。
