Abstract
Cultivating macrofungi is an important management measure to develop economy in shady forest areas; however, its effect on soil ecology, especially microbial abundance and structure, remains insufficiently studied. Herein, in a subtropical forestland, soil chemical and enzyme analyses, metagenomic sequencing and quantitative real-time PCR were employed to evaluate the impact of Stropharia rugosoannulata cultivation on soil microbiomes in three niches: soil below fungal beds, soil from furrows, and control forest soil with no influence from mushroom cultivation. Nutrients were accumulated in the soil below fungal beds with a significant increase (p < 0.05) in SOC, total C, total N, available P, and the activities of glucosidase and cellobiosidase. Non-metric multidimensional scaling and PERMANOVA results indicated that the structure of the microbiomes had been significantly (p < 0.05) shaped among the different niches. Soil furrows were microbial hotspots characterized by the higher microbial diversity and richness. Moreover, the increased microbiome abundance (assessed through qPCR) and the high number of significant stimulated functional types (based on MetaCyc genome database) indicated an enhanced functional capacity in furrows. Together, these results provide a comprehensive understanding of the microbial assemblies and the differently influenced soil properties in mushroom cultivation areas.
Highlights
Published: 18 September 2021Macrofungi, including members of phylum Basidiomycota and phylum Ascomycota in the kingdom of Fungi, have morphologically diverse epigeous or hypogeous fruiting bodies and are collectively referred to as mushrooms [1,2]
In line withwith our our first hypothesis (H1), the were significantly higher in the first hypothesis (H1), the soil organic carbon (SOC), total C and total N were significantly higher in the area area strongly affected by mushroom cultivation (i.e., soil beneath mushroom cultivating strongly affected by mushroom cultivation soilsfurrows from furrows and nearby the cultivation be a beds) inthan soilsinfrom and nearby the cultivation areas,areas, whichwhich couldcould be a conconsequence of increases in beneficial microorganisms such as sequence of increases in beneficial microorganisms such as N fixing or C fixing microbes
Our results showed that the effect of macrofungi (Stropharia rugosoanulata) cultivation was stronger in the soil below the fungal beds than the soil from the furrows with respect to soil overall nutrients and microbial communities
Summary
Published: 18 September 2021Macrofungi, including members of phylum Basidiomycota and phylum Ascomycota in the kingdom of Fungi, have morphologically diverse epigeous or hypogeous fruiting bodies and are collectively referred to as mushrooms [1,2]. The wine-cap mushroom (Stropharia rugosoannulata) is one of the top ten mushrooms traded internationally and is recommended by FAO for export to developing countries [3,4]. High nutritional compounds (such as crude protein, crude fat, amino acids, minerals and vitamins) and bioactive compounds including antioxidant, anticarcinogenic and antidiabetes have been identified in Stropharia sporomes [5]. It is easy to cultivate wine-cap mushroom with a high yield under extensive management. Due to the economic (remote countryside development and food security) and ecological (the maintenance of forest masses and litter) benefits [6], the cultivation of S. rugosoannulata in forestlands has been vigorously promoted in the east [7], northwest [8] and southwest [9] regions of China. In terms of forest management, the understanding of how the cultivation of S. rugosoannulata
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