高温对韭菜根际微生物多样性的影响  

Effects of High Temperature on Rhizosphere Microbial Diversity of Chives

作　　者：周仙红[1] 王琰 范晓杰[1] 高欢欢 覃冬云[1] 庄乾营[1] 于毅[1] Zhou Xianhong;Wang Yan;Fan Xiaojie;Gao Huanhuan;Qin Dongyun;Zhuang Qianying;Yu Yi(Institute of Plant Protection,Shandong Academy of Agricultural Sciences/Key Laboratory for Plant Virology of Shandong Province,Jinan 250100,China;Agricultural Comprehensive Law Enforcement Unit of Rushan City,Rushan 264500,China;Shandong Institute of Grape,Jinan 250100,China)

机构地区：[1]山东省农业科学院植物保护研究所/山东省病毒学重点实验室,山东济南250100 [2]乳山市农业综合执法大队,山东乳山264500 [3]山东省葡萄研究院,山东济南250100

出　　处：《山东农业科学》2019年第11期81-86,共6页Shandong Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程项目(CXGC2018E04,CXGC2016B11);国家重点研发计划项目(2018YFD0201207)

摘　　要：为明确高温对韭菜根际微生物多样性的影响,本研究通过对高温处理的韭菜根部及根际土壤中的微生物进行分离纯化,并对分离得到的真菌和细菌分别采用ITS和16S rDNA基因分析方法进行鉴定。结果表明,未分离出真菌,分离鉴定出20种细菌。其中,在无韭蛆组的韭菜根部和根际土壤中分别分离出14、12种细菌,有韭蛆组的韭菜根部和土壤中分别分离出14、13种细菌,以变形菌门(Proteobacteria)和厚壁菌门(Firmicutes)细菌为主,其余的细菌属于放线菌门(Actinobacteria)。温度越高,厚壁菌门及放线菌门细菌出现频率越高;高温处理(35~50℃)的韭菜根部和根际土壤中细菌种类均少于其对照组。To understand the effect of high temperature on the diversity of rhizosphere microorganisms of chives,the microorganisms from the roots(partial bulbs and nearby roots)and soils under high temperature treatment were separated,purified and identified through ITS and 16 S rDNA genetic analysis.The results showed that no fungi were isolated and 20 kinds of bacteria were identified.Fourteen and twelve bacterial species were identified from the chive roots and soils in no Bradysia odoriphaga group respectively,and 14 and 13 bacterial species were identified from the chive roots and soils in group with B.odoriphaga,respectively.Most bacterial species belonged to the Proteobacteria and Firmicutes,the rest belonged to Actinobacteria.The bacteria of Firmicutes and Actinobacteria were discovered at higher temperatures.The bacterial species from the chive roots and soils at high temperatures(35~50℃)were less than those of the control group.

关 键 词：韭蛆 韭菜 高温 根际微生物 多样性 

分 类 号：S477.1[农业科学—农业昆虫与害虫防治]