Preceding crop and seasonal effects influence fungal, bacterial and nematode diversity in wheat and oilseed rape rhizosphere and soil

Hilton, Sally; Bennett, Amanda J.; Chandler, Dave; Mills, Peter R.; Bending, Gary D.

doi:10.1016/j.apsoil.2018.02.007

Cited by 43 publications

(36 citation statements)

References 41 publications

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“…was reported as the hazardous bacterial population on wheat and Rhizoctonia solani, Mycosphaerella graminicola and Pythium spp. would even cause infections (Hilton et al ., ). Fusarium spp., the common mold on the surface of highland barley, remarkably affects the quality and safety of grains and likely produces mycotoxins, such as deoxynivalenol (DON) and zearalenone, which was considered as a major food safety issue (Legzdina & Buerstmayr, ); (iii) Due to the lack of substantial levels of gluten protein in highland barley flour, proteins do not form a stable network structure (Moza & Gujral, ).…”

Section: Resultsmentioning

confidence: 97%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

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Superheated steam (SS) processing displayed noticeable effects on both microbial inactivation, including total bacterial count, Bacillus spp. and molds, and enzyme inactivation. Moisture content affected decontamination efficiency and recommendable moisture was 20%. Moisture adjusting method of spraying just before SS treatment was better than tempering. Molds were totally decontaminated by SS processing at 200°C for 90 s and 120°C for 180 s respectively. At 200°C for 180 s, 99.98% of bacteria and 95.21% of Bacillus spp. were inactivated by spraying, while 99.95% of bacteria and 92.59% of Bacillus spp. were inactivated by tempering. The enzyme activity in highland barley processed with SS was decreased as processing time and temperature increased. Lipase showed better thermal resistance than peroxidase. Tempering was better in enzyme inactivation. SS treatment was effective in inactivating microorganisms and enzymes of highland barley, and could bring significant economic benefits to the highland barley industry.

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Section: Resultsmentioning

confidence: 97%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

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“…In contrast, terminal restriction fragment length polymorphism (TRFLP) can provide as much useful information as high-throughput sequencing at a fraction of the cost and is much more user-friendly for ecological studies (De Vrieze et al 2018) and for use in a commercial laboratory. TRFLP was first tested to identify different bacteria in complex mixtures (Avaniss-Aghajani et al 1994) and has since been found to be highly useful and reliable in determining microbial diversity in many environmental studies, including soil forensics (Habtom et al 2019), soil compaction (Graf et al 2016), crop effects on soil (Hilton et al 2018), postharvest processing (Fröhling et al 2018), and on both modern and ancient corn (Johnston-Monje et al 2016). Molecular fingerprinting of microbial communities in environmental samples have been done using target genes that may be structural (e.g., 16S rRNA gene) or functional (e.g., nifH, encoding dinitrogenase reductase).…”

Section: Introductionmentioning

confidence: 99%

Corn microbial diversity and its relationship to yield

Ali¹,

Saldias²,

Weerasuriya

et al. 2020

Can. J. Microbiol.

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This study aimed to identify possible relationships between corn (Zea mays L.) productivity and its endosphere microbial community. Any insights would be used to develop testable hypotheses at the farm level. Sap was collected from 14 fields in 2014 and 10 fields in 2017, with a yield range of 10.1 to 21.7 tonnes per hectare (t/ha). The microbial sap communities were analyzed using terminal restriction fragment length polymorphism (TRFLP) and identified using an internal pure culture reference database and BLAST. This technique is rapid and inexpensive and is suitable for use at the grower level. Diversity, richness, and normalized abundances of each bacterial population in corn sap samples were evaluated to link the microbiome of a specific field to its yield. A negative trend was observed (r = –0.60), with higher-yielding fields having lower terminal restriction fragment (TRF) richness. A partial least square regression analysis of TRF intensity and binary data from 2014 identified 10 TRFs (bacterial genera) that positively, or negatively, correlated with corn yields, when either absent or present at certain levels or ratios. Using these observations, a model was developed that accommodated criteria for each of the 10 microbes and assigned a score for each field out of 10. Data collected in 2014 showed that sites with higher model scores were highly correlated with larger yields (r = 0.83). This correlation was also seen when the 2017 data set was used (r = 0.87). We were able to conclude that a positive significant effect was seen with the model score and yield (adjusted R2 = 0.67, F[1,22] = 46.7, p < 0.001) when combining 2014 and 2017 data. The results of this study are being expanded to identify the key microbes in the corn sap community that potentially impact corn yield, regardless of corn variety, geographic factors, or edaphic factors.

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“…18]. For instance, wheat yields benefit from “break crops” such as oilseed rape or other non-host crops to break the life-cycle of wheat-specific pathogens [24]. We focused here on the wheat-oilseed rape rotation, one of the most widely used cropping systems in Europe.…”

Section: Introductionmentioning

confidence: 99%

Crop residues in wheat-oilseed rape rotation system: a pivotal, shifting platform for microbial meetings

Kerdraon

Balesdent

Barret

et al. 2018

Preprint

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Crop residues are a crucial ecological niche with a major biological impact on agricultural ecosystems. In this study we used a combined diachronic and synchronic field experiment based on wheat-oilseed rape rotations to test the hypothesis that plant is a structuring factor of microbial communities in crop residues, and that this effect decreases over time with their likely progressive degradation and colonization by other microorganisms. We characterized an entire fungal and bacterial community associated with 150 wheat and oilseed rape residue samples at a plurennial scale by metabarcoding. The impact of plant species on the residue microbiota decreased over time and our data revealed turnover, with the replacement of oligotrophs, often plant-specific genera (such as pathogens) by copiotrophs, belonging to more generalist genera. Within a single cropping season, the plant-specific genera and species were gradually replaced by taxa that are likely to originate from the soil. These changes occurred more rapidly for bacteria than for fungi, known to degrade complex compounds. Overall, our findings suggest that crop residues constitute a key fully-fledged microbial ecosystem. Taking into account this ecosystem, that has been neglected for too long, is essential, not only to improve the quantitative management of residues, the presence of which can be detrimental to crop health, but also to identify groups of beneficial micro-organisms. Our findings are of particular importance, because the wheat-oilseed rape rotation, in which no-till practices are frequent, is particularly widespread in the European arable cropping systems.

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Preceding crop and seasonal effects influence fungal, bacterial and nematode diversity in wheat and oilseed rape rhizosphere and soil

Cited by 43 publications

References 41 publications

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Corn microbial diversity and its relationship to yield

Crop residues in wheat-oilseed rape rotation system: a pivotal, shifting platform for microbial meetings

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