Effects of thaw slump on soil bacterial communities on the Qinghai-Tibet Plateau

Abstract

The rapid permafrost degradation caused by climate warming can lead to thermokarst development, which in turn greatly alter soil parameters and impact the soil bacterial communities. However, the effects of thermokarst development on soil bacterial communities largely remain unclear. Here we selected a typical thaw slump in the Qinghai-Tibet Plateau. We classified three microfeatures in the thaw slump areas, i.e., control, slumping and exposed and collected surface 30 cm soils at a depth interval of 10 cm using a soil auger. The results showed that thaw slump decreased soil carbon and nitrogen contents especially for the topsoil (0–10 cm). Thaw slump increased the relative abundance of Gemmatimonadaceae, but decreased the relative abundance of Micrococcaceae. The richness indices including OTU numbers, Ace, Chao 1 and Simpson indices were the largest in the exposed area and lowest in the slumped area, and these trends were opposite to the Shannon index. Correlation analysis revealed that the relative abundance of Micrococcaceae was negatively correlated with moisture, Anaerolineaceae was positively correlated with organic carbon content. The Nitrospira, RB41 and Gemmatimonadaceae were negatively associated with total nitrogen, but Anaerolineaceae and JG30-KF-CM45 were positivity correlated with total nitrogen. C/N ratio was positively correlated with RB41 but negatively correlated with JG30-KF-CM45. We concluded that soil organic carbon, total nitrogen and C/N ratio were the most important factors shaping the bacterial community structure among the three microfeatures. The bacterial community diversity was the highest in the exposed area and lowest in the slumping area. The bacterial structure community was related with total nitrogen, soil organic carbon contents and C/N ratios. Overall, our findings showed thaw slump can decrease soil organic carbon and nitrogen content for the surface soils in the alpine meadow and further change the soil bacterial communities.