Variation in Bacterial and Fungal Communities in Soils from Three Major Apple Pear (Pyrus bretschneideri Rehd.) Orchards
Abstract
:1. Introduction
2. Materials and Methods
2.1. Soil Sample Collection and Soil Physiochemical Property Determination
2.2. Soil DNA Extraction, Sequencing, and Data Analysis
2.3. Statistical Methods
2.4. Network Construction and Statistical Analysis
3. Results
3.1. Bacterial and Fungal Community Composition
3.2. Network Analysis
3.3. Relationship of Microbial Communities to Physicochemical Properties and Geographic Distance
4. Discussion
4.1. Soil Microbial Composition and Keystone Taxa
4.2. Effects of Soil Properties on Microbial Communities
4.3. Interactions between Bacterial Taxa as Revealed by Co-Occurrence Networks
4.4. Effects of Geographic Distance on Microbial Communities
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Mrpp | Adonis | Anosim | ||||
---|---|---|---|---|---|---|
δ | p | F | p | R | p | |
bacteria | 0.684 | 0.001 | 2.193 | 0.002 | 0.407 | 0.001 |
fungi | 0.656 | 0.001 | 2.789 | 0.001 | 0.369 | 0.001 |
Bacterial Community | Fungal Community | ||||||
---|---|---|---|---|---|---|---|
YJ | LJ | HL | YJ | LJ | HL | ||
Empirical networks | st | 0.88 | 0.86 | 0.87 | 0.9 | 0.85 | 0.9 |
Network size | 275 | 177 | 324 | 201 | 157 | 253 | |
link | 491 | 287 | 383 | 252 | 216 | 403 | |
avgK | 3.57 | 3.24 | 2.36 | 2.51 | 2.75 | 3.19 | |
GD | 7.33 | 5.65 | 9.86 | 6.73 | 6.23 | 5.62 | |
avgCC | 0.28 | 0.2 | 0.19 | 0.24 | 0.13 | 0.14 | |
Modularity | 0.71 | 0.7 | 0.88 | 0.86 | 0.78 | 0.74 | |
R2 | 0.86 | 0.93 | 0.8 | 0.87 | 0.84 | 0.89 | |
Random networks | GD ± SD | 4.23 ± 0.06 | 4.07 ± 0.08 | 6.60 ± 0.18 | 5.40 ± 0.16 | 4.80 ± 0.14 | 4.45 ± 0.08 |
avgCC ± SD | 0.019 ± 0.006 | 0.023 ± 0.008 | 0.005 ± 0.003 | 0.009 ± 0.006 | 0.014 ± 0.008 | 0.016 ± 0.006 | |
Modularity ± SD | 0.54 ± 0.01 | 0.55 ± 0.01 | 0.74 ± 0.01 | 0.69 ± 0.01 | 0.63 ± 0.01 | 0.58 ± 0.01 |
Bacterial Community | Fungal Community | |||
---|---|---|---|---|
Mantel | Partial | Mantel | Partial | |
clay | 0.232 ** | 0.117 | 0.172 * | 0.152 |
silt | 0.352 *** | 0.284 * | 0.158 | 0.140 |
sand | 0.335 ** | 0.236 * | 0.177 | 0.159 |
pH | 0.555 *** | 0.573 *** | 0.277 * | 0.277 * |
WSOC | 0.236 ** | 0.174 * | 0.082 | 0.063 |
NO3−-N | 0.263 * | 0.042 | 0.054 | −0.020 |
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Lyu, G.; Hu, J.; Ma, J. Variation in Bacterial and Fungal Communities in Soils from Three Major Apple Pear (Pyrus bretschneideri Rehd.) Orchards. Microorganisms 2024, 12, 1751. https://doi.org/10.3390/microorganisms12091751
Lyu G, Hu J, Ma J. Variation in Bacterial and Fungal Communities in Soils from Three Major Apple Pear (Pyrus bretschneideri Rehd.) Orchards. Microorganisms. 2024; 12(9):1751. https://doi.org/10.3390/microorganisms12091751
Chicago/Turabian StyleLyu, Guangze, Jiayang Hu, and Jincai Ma. 2024. "Variation in Bacterial and Fungal Communities in Soils from Three Major Apple Pear (Pyrus bretschneideri Rehd.) Orchards" Microorganisms 12, no. 9: 1751. https://doi.org/10.3390/microorganisms12091751