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不同辣椒素含量辣椒根际微生物群落结构差异分析及功能类群筛选

李欣霓 戴菀芝 林心如 廖黎媛 卢文 杨尚东

华中农业大学学报2026,Vol.45Issue(2):87-98,12.
华中农业大学学报2026,Vol.45Issue(2):87-98,12.DOI:10.13300/j.cnki.hnlkxb.2026.02.010

不同辣椒素含量辣椒根际微生物群落结构差异分析及功能类群筛选

Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content

李欣霓 1戴菀芝 1林心如 1廖黎媛 1卢文 2杨尚东1

作者信息

  • 1. 广西大学农学院/广西农产品安全重点实验室/植物科学国家级实验教学示范中心,南宁 530004
  • 2. 广西扶绥县农业科学研究所,崇左 532199
  • 折叠

摘要

Abstract

The potentially functional microorganisms involved in the synthesis of capsaicin were identi-fied to study the differences in the structure of rhizosphere microbial communities between pepper varieties associated with the content of capsaicin.High-throughput sequencing technology was used to analyze the rhi-zosphere microbial communities in soil of pepper varieties with the high and low content of capsaicin.LEfSe(LDA>3.0,P<0.05)and Spearman correlation analysis were combined to screen key taxa.The results showed that there were no significant differences in the diversity and abundance of bacterial and fungal com-munities in the rhizosphere soil of pepper plants from varieties with different content of capsaicin.There were significant differences in the community structure of bacteria and fungi between pepper varieties with high and low content of capsaicin in the rhizosphere soil and background soil.Compared with varieties with low content of capsaicin,varieties with high content of capsaicin had an increase in the abundance of Proteo-bacteria,Firmicutes,and Bacteroidota in the rhizosphere.Bacillus and Sphingomonas were the major dif-ferential bacterial genera.Castellaniella bacteria were also a dominant bacterial genus significantly enriched in the rhizosphere soil of varieties with high content of capsaicin.Varieties with high content of capsaicin were significantly enriched by Mortierella and Humicola fungi.The genus Devosia was significantly positive-ly correlated with the content of capsaicin and dihydrocapsaicin among bacterial taxa in rhizospheres of vari-eties with high and low content of capsaicin.

关键词

辣椒/品种/辣椒素/根际/微生物群落

Key words

pepper/varieties/capsaicins/rhizosphere/microbial community

分类

农业科技

引用本文复制引用

李欣霓,戴菀芝,林心如,廖黎媛,卢文,杨尚东..不同辣椒素含量辣椒根际微生物群落结构差异分析及功能类群筛选[J].华中农业大学学报,2026,45(2):87-98,12.

基金项目

广西大学巴马产教融合研究院专项(20220005) (20220005)

广西重点研发计划项目(AB23026076) (AB23026076)

华中农业大学学报

1000-2421

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