Effects of wine-cap Stropharia cultivation on soil nutrients and bacterial communities in forestlands of northern China

作者：Sai Gong, Chen Chen, Jingxian Zhu, Guangyao Qi, Shuxia Jiang · 发表于：PeerJ · 年份：2018 · DOI：10.7717/peerj.5741 · 被引用次数：42 · 研究领域：Fungal Biology and Applications、Mycorrhizal Fungi and Plant Interactions、Soil Carbon and Nitrogen Dynamics

Background Cultivating the wine-cap mushroom ( Stropharia rugosoannulata ) on forestland has become popular in China. However, the effects of wine-cap Stropharia cultivation on soil nutrients and bacterial communities are poorly understood. Methods We employed chemical analyses and high-throughput sequencing to determine the impact of cultivating the wine-cap Stropharia on soil nutrients and bacterial communities of forestland. Results Cultivation regimes of Stropharia on forestland resulted in consistent increases of soil organic matter (OM) and available phosphorus (AP) content. Among the cultivation regimes, the greatest soil nutrient contents were found in the one-year interval cultivation regime, and the lowest total N and alkaline hydrolysable N contents were observed in the current-year cultivation regime. No significant differences were observed in alpha diversity among all cultivation regimes. Specific soil bacterial groups, such as Acidobacteria, increased in abundance after cultivation of Stropharia rugosoannulata . Discussion Given the numerous positive effects exerted by OM on soil physical and chemical properties, and the consistent increase in OM content for all cultivation regimes, we suggest that mushroom cultivation is beneficial to forest soil nutrient conditions through increasing OM content. Based on the fact that the one-year interval cultivation regime had the highest soil nutrient content as compared with other cultivation regimes, we recommend this re...