Abstract
Legumes provide multiple ecosystem services in agricultural systems. The objectives of this study were to evaluate the influence of different legumes through C rhizodeposition on the dynamics of C, N and P in soil and on microbial communities’ resource requirements. Legumes pea (Pisum sativum L.), faba bean (Vicia faba L.), white clover (Trifolium repens L.), crimson clover (Trifolium incarnatum L.) and non-legume wheat (Triticum aestivum L.) were grown in pots. Carbon rhizodeposition was quantified by using 13CO2 labeling, and six soil enzyme activities were measured: β-glucosidase (BG), arylamidase (ARYLN), N-acetyl-glucosaminidase (NAG), phosphatases (PHO) and alkaline and acid phosphatases (AKP and ACP). Enzyme stoichiometry approaches were applied. The results showed that BG, NAG and ACP activities were positively influenced by faba bean and clovers. Enzyme stoichiometry analysis revealed a limitation of microorganisms in C and P resources at the plant reproductive stage. These results were explained by plant functional traits. Plant biomass production, root total length, the ability of plants to rhizodeposit C and the C and N content of plant tissues were the main explicative factors. This study also shows that N and C nutrient supplies positively contribute to nutritional requirements and the growth of microorganisms and P availability in soil.
Highlights
For several decades, the intensification of agricultural activity and the use of chemical fertilizers have generated significant environmental changes, pollution and biological disturbances [1,2,3,4]
This study confirms the impact of plant species and their development stage on soil enzyme activities in relation to the dynamics of C, N and P
BG, NAG and ACP enzyme activities were positively influenced by the presence of faba bean and clovers compared to pea and wheat
Summary
The intensification of agricultural activity and the use of chemical fertilizers have generated significant environmental changes, pollution and biological disturbances [1,2,3,4]. These negative effects have resulted in the emergence of new sustainable agricultural practices aimed to reduce environmental changes and improve soil quality while ensuring food and nutritional security for a growing population [5,6,7]. This C may shape microbial community composition, structure and activity [28,29,30]
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