Effects of Continuous Cropping Years on Rhizosphere Soil Properties and Microbial Community Structure of Astragalus membranaceus var. mongholicus

doi:10.13560/j.cnki.biotech.bull.1985.2025-0847

Abstract

Abstract:

Objective This study aimed to investigate the effects of continuous cropping years on the properties and microbial community structure of Astragalus membranaceus var. mongholicus soil, clarify the interaction between key factors contributing to continuous cropping obstacles and microbial community evolution, and provide a theoretical basis for exploring microecological pathways to alleviate these obstacles. Method Illumina NovaSeq high-throughput sequencing and conventional analysis methods were used to analyze the changes in soil properties and rhizosphere microbial community diversity under different planting years. Result (1) With the planting years increasing, soil pH decreased significantly, while available phosphorus and rapidly available potassium content increased significantly. After 5 years of planting, catalase activity increased significantly, whereas urease and sucrose enzyme activities decreased significantly. (2) The α-diversity indices of both bacteria and fungi in the rhizosphere soil showed a decreasing trend. The relative abundance of Sphingomonas and Lysobacter increased significantly in the bacterial community, while the relative abundance of potential pathogens such as Fusarium increased significantly in the fungal community. Continuous cropping reduced the stability of the bacterial and fungal molecular ecological networks. In the 5-year continuous cropping system, bacterial interactions were predominantly antagonistic. Ascomycota played a dominant role in the fungal co-occurrence network. (3) Soil pH, available phosphorus, rapidly available potassium, alkaline hydrolyzed nitrogen, urease, and alkaline phosphatase significantly influenced the relative abundance of the bacterial community. Soil pH, available phosphorus, alkaline hydrolyzed nitrogen, and urease significantly affected fungal community diversity. Conclusion Continuous cropping of A. membranaceus var. mongholicus alters soil physicochemical properties, enzyme activities, and microbial community structure and interactions, leading to reduced microbial diversity, increased pathogen proliferation, and weakened network stability, ultimately resulting in continuous cropping obstacles.

Key words: Astragalus membranaceus var. mongholicus, continuous cropping, soil microbial community, soil enzyme activity

ZHANG Ying-ying, WU Zhi-tao, CHANG Hao, XU Zhi-peng, YANG Xiao-long, YANG Ke-ze, WEI Yu-jie. Effects of Continuous Cropping Years on Rhizosphere Soil Properties and Microbial Community Structure of Astragalus membranaceus var. mongholicus[J]. Biotechnology Bulletin, 2026, 42(5): 174-184.

Figures/Tables 8

Table 1 Effects of different continuous cropping years on chemical properties and enzyme activities of rhizosphere soil of Astragalus membranaceus var. mongholicus

指标 Index	CK	Y1	Y3	Y5
pH	8.09±0.03ab	8.20±0.03a	7.97±0.10bc	7.85±0.01c
电导率 Electrical conductivity （μs/cm）	185.30±26.59a	144.87±11.50a	225.70±61.68a	243.67±9.17a
有机质 Organic matter （g/kg）	48.20±1.24ab	44.81±1.65b	51.14±0.77a	48.37±1.94ab
全氮 Total nitrogen （g/kg）	2.56±0.06a	2.37±0.09ab	2.47±0.06ab	2.29±0.02b
碱解氮 Available nitrogen （mg/kg）	436.17±60.89ab	423.78±18.17bc	543.41±26.82a	316.67±13.45c
有效磷 Available phosphorus （mg/kg）	32.50±5.77b	28.42±1.18b	29.50±5.13b	55.83±2.26a
速效钾 Available phosphorus （mg/kg）	100.67±3.84b	90.00±5.51b	118.00±15.10ab	131.67±1.67a
脲酶 Urease activity （μg NH₄⁺-N·g^-1 DW·d^-1）	4.09±0.18a	3.70±0.19a	4.07±0.04a	2.70±0.14b
蔗糖酶 Invertasc （mg reducing sugar·g^-1 DW·d^-1）	77.64±1.21a	62.76±3.15b	69.49±1.20ab	60.54±5.26b
碱性磷酸酶 Alkaline phosphatase （μmol phenol·g^-1 DW·d^-1）	2.71±0.14a	2.65±0.15a	2.74±0.04a	2.16±0.07b
过氧化氢酶 Catalase （μmol H₂O₂ degraded^-1 DW·d^-1 ）	0.07±0.00b	0.1±0.01ab	0.08±0.00b	0.12±0.01a

Fig. 1 Community composition of soil bacterial phyla and genera in the rhizosphere of A. membranaceus var. mongholicus under different continuous cropping yearsA: Taxonomic composition of bacterial communities in soils at the phylum level. B: Taxonomic composition of bacterial communities in soils at the genus level

Fig. 2 Community composition of soil fungi phyla and genera in the rhizosphere of A. membranaceus var. mongholicus under different planting yearsA: Taxonomic composition of fungi communities in soils at the phylum level. B: Taxonomic composition of fungi communities in soils at the genus level

Fig. 3 NMDS analysis of soil microbial communityA： NMDS analysis of the soil bacterial community. B： NMDS analysis of the soil fungal community

Table 2 Network topology of rhizosphere bacterial and fungal communities in A. mongholicus var. mongholicus under different continuous cropping years

类别Classification	处理Treatment	节点数Total nods	边数Total links	平均度Average degree	网络直径Network diameter	模块化Modularity	平均聚类系数Average clustering coefficient	正相关Positivity	负相关Negative
细菌 Bacteria	CK	305	470	1.57	10	0.962	0.326	53.37	46.63
	Y1	300	520	1.91	10	0.937	0.338	54.02	45.98
	Y3	308	533	1.78	15	0.917	0.295	54.41	45.59
	Y5	300	488	1.63	7	0.906	0.331	46.52	53.48
真菌 Fungus	CK	241	3 167	26.82	13	0.75	0.91	87.81	12.19
	Y1	241	3 639	30.199	19	0.727	0.87	89.2	10.8
	Y3	238	3 890	32.282	24	0.694	0.876	91.31	8.69
	Y5	154	1 105	14.351	13	0.577	0.951	93.47	6.43

Fig. 4 Ecological network analysis of microbial communities around rhizosphere soil of A. membranaceus var. mongholicus with different continuous cropping yearsA, B, C, and D refer to the soil bacterial microbial networks for 0, 1, 3, and 5 years of cultivation, respectively. E, F, G, and H refer to the soil fungal microbial networks for 0, 1, 3, and 5 years of cultivation, respectively

Fig. 5 Mental analysis of rhizosphere soil microorganisms and environmental factors of A. membranaceus var. mongholicus with different continuous cropping yearsA: Mental analysis of the bacterial community. B: Mental analysis of the fungal community

Fig. 6 RDA analysis of soil physical and chemical properties and microbial communityA: RDA analysis of the bacterial community. B: RDA analysis of the fungal community

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