Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China.
Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
BMC Microbiol. 2023 Sep 7;23(1):250. doi: 10.1186/s12866-023-02995-7.
Rapeseed cake is an important agricultural waste. After enzymatic fermentation, rapeseed cake not only has specific microbial diversity but also contains a lot of fatty acids, organic acids, amino acids and their derivatives, which has potential value as a high-quality organic fertilizer. However, the effects of fermented rapeseed cake on tea rhizosphere microorganisms and soil metabolites have not been reported. In this study, we aimed to elucidate the effect of enzymatic rapeseed cake fertilizer on the soil of tea tree, and to reveal the correlation between rhizosphere soil microorganisms and nutrients/metabolites.
The results showed that: (1) The application of enzymatic rapeseed cake increased the contents of soil organic matter (OM), total nitrogen (TN), total phosphorus (TP), available nitrogen (AN), and available phosphorus (AP); increased the activities of soil urease (S-UE), soil catalase (S-CAT), soil acid phosphatase (S-ACP) and soil sucrase (S-SC); (2) The application of enzymatic rapeseed cake increased the relative abundance of beneficial rhizosphere microorganisms such as Chaetomium, Inocybe, Pseudoxanthomonas, Pseudomonas, Sphingomonas, and Stenotrophomonas; (3) The application of enzymatic rapeseed cake increased the contents of sugar, organic acid, and fatty acid in soil, and the key metabolic pathways were concentrated in sugar and fatty acid metabolisms; (4) The application of enzymatic rapeseed cake promoted the metabolism of sugar, organic acid, and fatty acid in soil by key rhizosphere microorganisms; enzymes and microorganisms jointly regulated the metabolic pathways of sugar and fatty acids in soil.
Enzymatic rapeseed cake fertilizer improved the nutrient status and microbial structure of tea rhizosphere soil, which was beneficial for enhancing soil productivity in tea plantations. These findings provide new insights into the use of enzymatic rapeseed cake as an efficient organic fertilizer and expand its potential for application in tea plantations.
菜籽饼是一种重要的农业废弃物。经过酶发酵后，菜籽饼不仅具有特定的微生物多样性，而且还含有大量的脂肪酸、有机酸、氨基酸及其衍生物，作为一种优质有机肥具有潜在的价值。然而，发酵菜籽饼对茶树根际微生物和土壤代谢物的影响尚未有报道。在本研究中，我们旨在阐明酶菜籽饼肥料对茶树土壤的影响，并揭示根际土壤微生物与养分/代谢物之间的相关性。
结果表明：（1）酶菜籽饼的施用增加了土壤有机质（OM）、总氮（TN）、总磷（TP）、有效氮（AN）和有效磷（AP）的含量；提高了土壤脲酶（S-UE）、土壤过氧化氢酶（S-CAT）、土壤酸性磷酸酶（S-ACP）和土壤蔗糖酶（S-SC）的活性；（2）酶菜籽饼的施用增加了有益根际微生物如毛壳菌属、离褶伞属、假单胞菌属、假单胞菌属、鞘氨醇单胞菌属和寡养单胞菌属的相对丰度；（3）酶菜籽饼的施用增加了土壤中糖、有机酸和脂肪酸的含量，关键代谢途径集中在糖和脂肪酸代谢；（4）酶菜籽饼的施用通过关键根际微生物促进了土壤中糖、有机酸和脂肪酸的代谢；酶和微生物共同调节了土壤中糖和脂肪酸的代谢途径。
酶菜籽饼肥料改善了茶树根际土壤的养分状况和微生物结构，有利于增强茶园土壤生产力。这些发现为酶菜籽饼作为一种高效有机肥的应用提供了新的思路，并扩展了其在茶园中的应用潜力。
