Already a short-term soils exposure to the field-rate glufosinate concentration significantly influences soil bacterial communities

Abstract

Kopčáková A., Legáth J., Pristaš P., Javorský P. (2015): Already a short-term soils exposure to the field-rate glufosinate concentration significantly influences soil bacterial communities. Soil & Water Res., 10: 271-277.The early impact of glufosinate derived herbicide Basta ® 15 on bacterial communities of two different soils never exposed to this herbicide was investigated using cultivation approach and non-cultivation based denaturing gradient gel electrophoresis (DGGE) analysis of amplified 16S rRNA genes. Under the simulated laboratory conditions glufosinate treatment increased numbers of total cultivable heterotrophic bacteria in both tested soils. Surprisingly even the lowest glufosinate concentration (1 mmol) significantly affected bacterial community composition in both tested soils and original populations were replaced by new ones upon the 2 days glufosinate treatment. In nutrient rich Haniska soil the effect was dose dependent and glufosinate treatment decreased genetic diversity of bacterial population. In nutrient poor Kaľava soil the highest glufosinate concentration (16 mmol) increased the diversity of bacterial population probably as a result of carbon source supplementation. Glufosinate treatment selected Gramnegative bacteria in both soils. Two species of Enterobacter genus were found to be dominant in glufosinate treated Haniska soil and Pseudomonas beteli and Brevundimonas diminuta were found to be dominant in glufosinate treated Kaľava soil using non-cultivation based DGGE method. Our data indicated that under the simulated soil conditions the soil bacterial community was significantly affected even by a short-term exposure to glufosinate.

Effects of Glyphosate-, Glufosinate- and Flazasulfuron-Based Herbicides on Soil Microorganisms in a Vineyard

“…There was a trend for considerably more molds and yeasts but less bacteria under flazasulfuron than under the other treatments, however due to high heterogeneity this was not statistically significant. Such unclear patterns of herbicide effects on the microbial soil communities have also been reported by others (Kopčáková et al 2016 ; Newman et al 2016 ). However, a clear difference in soil bacterial and fungal composition in vineyards was reported between herbicide treated and untreated grapevine rows (Chou et al 2018 ; Hendgen et al 2018 ).…”

Herbicides in vineyards reduce grapevine root mycorrhization and alter soil microorganisms and the nutrient composition in grapevine roots, leaves, xylem sap and grape juice

“…Arable field studies under wheat show that glyphosate-herbicide application caused a shift in the species dominating the arbuscular mycorrhizal fungal community in the rhizosphere, possibly through a modified host plant physiology (Sheng et al 2012 ). In a study where glufosinate-herbicide significantly increased gram-negative bacterial communities, it was suggested that glufosinate might represent an additional carbon source for the soil bacteria (Kopčáková et al 2015 ). Contrastingly, in a rhizobox study following four growth periods, soil bacterial community composition and diversity was less affected by glyphosate-herbicides, although all classes of Proteobacteria increased in relative abundance (Newman et al 2016 ).…”

“…The aim of the current study was to examine non-target effects of chemical and mechanical weed control on soil biota and grapevine nutrition. Because earthworms (Gaupp-Berghausen et al 2015 ), mycorrhizal fungi (Zaller et al 2014 ) and also soil microorganisms (Kopčáková et al 2015 ; Aristilde et al 2017 ) have been shown to be affected by chemical herbicides, we hypothesised that herbicide-induced alterations would be evident through changes in plant as well as soil. It has been shown that herbicide use in vineyards affect physiological parameters in the non-target grapevine crop leading a decrease of the leaf dry weight percentage and soluble carbohydrate content with suggested consequences for the berry growth, free amino acid content and an accumulation of ammonium (Saladin et al 2003 ).…”