| Lycium barbarum(wolfberry)is a valuable Chinese medicinal material and one of China’s important economic and medicinal plants.In this study,the same variety(Ningqi No.1)wolfberry,under the same cultivation and management conditions,compared the structure and function of rhizosphere bacterial community in different growing areas(Jinghe,Ningxia,Qinghai)and different growth stages(Seeding,Flower,Fruit).Measure the rhizosphere soil parameters,combined with meteorological factor,comprehensively analyze the promotion of the above conditions on the content of active ingredients in wolfberry fruit to comprehensively analyze the factors that improve the active ingredients in the fruit from the rhizobacteria bacterial community,soil parameters,meteorological factors.The number of arbuscular mycorrhizal fungi spores in the rhizosphere was observed,counted and classified,which laid a good foundation for fully tapping the potential microbial resources of the wolfberry.The main contents of the research as follows: 1.High-throughput sequencing technology was used to investigate the diversity of the rhizosphere bacterial community structure of wolfberry in three different growing areas and growth stages,then compare the differences of dominant populations in different sample.2.Researched the correlation between soil parameters,meteorological factors,rhizosphere bacteria and active ingredients of wolfberry through basic statistics,and analyzed the abiotic and biotic factors that promote the existence of active ingredients.3.Stain the roots of Wolfberrt and observe the infection of arbuscular mycorrhizal fungi.Count and morphologically identify the arbuscular mycorrhizal fungal spores in the rhizosphere soil.The main findings are as follows:(1)High-throughput sequencing results showed that the rhizosphere bacteria community in Jinghe was the most abundance and diversity,the Ningxia had the lowest richness and diversity.The bacteria community in the fruiting stage has the highest diversity and richness.Proteobacteria,Actinobacteria,Chloroflexi,and Acidobacteria are the predominant phylum in all rhizosphere soil samples of wolfberry,norank＿c＿Subgroup＿6,Arthrobacter,Norank＿f＿JG30-KF-CM45,norank＿f＿Gemmatimonadaceae were dominant groups at the genus level.Energy generation and conversion,amino acid transport and metabolism,transcription,cell wall / membrane / envelop biogenesis,general functions,signal transduction mechanisms,and unknown functions are the main functional categories of wolfberry rhizosphere bacterial communities.By comparing the structure and function of the rhizosphere bacterial community of wolfberry in the same growth stages from different areas,it was found that Microvirga,Arthrobacter,norank＿o＿Gaiellales,norank＿f＿AKYG1722 were the main difference groups between Ningxia and other areas.The main difference groups between Qinghai and the other two areas were norank＿f＿Anaerolineaceae,RB41,Blascoccus,norank＿o＿Subgroup＿7.The material transport and metabolic capacity in Ningxia is significantly stronger than the other two producing areas.The bacteria community in the rhizosphere of wolfberry in three areas responded differently with the growth stages,the seeding stage and the fruit stage were similar,and the flower stage was quite different compared with them.With the change of growth stages,the community functions of Jinghe were responded strongly to transcription and signal transduction.Ningxia responded significantly to glucose metabolism,signal transduction and metabolic function of secondary products.Qinghai mainly manifests as a response to material metabolism,just like ions.(2)Correlation analysis shows that soil parameters and meteorological factors significantly affect the structure of the wolfberry rhizosphere bacterial community,then p H,organic matter,humidity and temperature had greater impact.After the determination of the active ingredients of the fruit,it was found that the total sugar,polysaccharide,flavonoid of wolfberry in Ningxia and Jinghe areas were higher,and the content of betaine and carotenoids in Qinghai was highest.The positive correlation between polysaccharide and temperature is significant.Soil p H,temperature during the growth stages,and soil temperature have a promoting effect on total sugar and flavonoids.Soil fertility and humidity during the growth stages can promote the content of betaine.The available phosphorus and the average daily temperature range during the growth stages promoted carotenoids significantly.A path analysis of the active ingredients promoting factors found that norank＿f＿AKYG1722,norank＿o＿Gaiellales,and Microvirga have a strong promotion effect on the sugar and flavonoids in the wolfberry fruit,and the norank＿o＿Gaiellales effect is particularly obvious.The temperature of wolfberry growth stage,soil temperature,and soil p H can have an indirect positive effect on the carbohydrates and flavonoids in the fruit through interaction with the bacteria.The direct effect of soil organic matter and soil humidity on betaine is obvious,and it can have an indirect positive effect on betaine content through interaction with norank＿f＿Anaerolineaceae.(3)The infection rate of arbuscular mycorrhizal fungi on Wolfberrt was 42.25%,forming a paris-type.Counting the arbuscular mycorrhizal fungal spores in the rhizosphere soil of Wolfberrt,the number of spores in the flower stages of Qinghai was the highest in all samples,and the number of spores in the Ningxia was the lowest.The arbuscular mycorrhizal fungal spores isolated from the wolfberry rhizosphere soil were classified into 4 genera,12 species,which were described in detail.They are Acaulospora bireticulata,Acaulospora laevis,Glomus multicaule,Glomus lamellosum,and Glomus lamellosum,Glomus multiforum,Glomus maculosum,Glomus convolutum,Glomus aggregatum,Funneliformis mosseae,Rhizophagus fasciculatus,including Glomus.sp1 and Glomus.sp2. |
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