Soil microbial diversity and functional capacity associated with the production of edible mushroom in croplands.

In recent years, a rare edible mushroom has become popular. has the characteristics of easy cultivation, low cost, high output value, and low labor requirement, making its economic benefits significantly superior to those of other planting industries. Accumulating research demonstrates that cultivating edible fungus is advantageous for farming soil. The present experiment used idle croplands in winter for cultivation. We explored the effects of cultivation on soil properties and soil microbial community structure in paddy and dry fields, respectively. We cultivated in the fields after planting chili and rice, respectively. The results showed that Chili- and Rice- planting patterns increased the yield, quality and amino acid content of . By analyzing the soil properties, we found that the Chili- and Rice- cropping patterns increased the total nitrogen, available phosphorus, soil organic carbon, and available potassium content of the soil. We used 16s amplicons for bacteria and internal transcribed spacer (ITS) region for fungi to analyze the microbial communities in rhizosphere soils. Notably, cultivation significantly increased the abundance of beneficial microorganisms such as , and and reduce the abundance of and . We consider cultivation in cropland can improve soil properties, regulate the community structure of soil microorganisms, increase the expression abundance of beneficial organisms and ultimately improve the yield and lay a good foundation for a new round of crops after this edible mushroom cultivation.