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Effects of long-term straw incorporation on lignin accumulation and its association with bacterial laccase-like genes in arable soils
- Feng, Shuzhen, Su, Yirong, He, Xunyang, Hu, Yajun, Zhang, Zhenhua, He, Hongbo, Kariman, Khalil, Wu, Jinshui, Chen, Xiangbi
- Applied microbiology and biotechnology 2019 v.103 no.4 pp. 1961-1972
- Acidobacteria, Thermotogae, arable soils, bacterial communities, enzyme activity, genes, highlands, laccase, lignin, lignin content, limestone soils, nitrogen, straw, variance
- In this study, we aimed to investigate lignin accumulation and its relationship with the composition of bacterial laccase-like genes in three arable lands (i.e., upland limestone soil (UL), upland red soil (UR), and upland-paddy rotation red soil (UPR)), which are subjected to long-term straw incorporation. After 9–13 years of straw incorporation, the lignin content significantly increased from 337.1, 414.5, and 201.6 mg/kg soil to 2096.5, 2092.4, and 1972.2 mg/kg soil in UL, UR, and UPR, respectively. The dominant lignin monomer changed from vanillyl (V)-type to cinnamyl (C)-type in UR. Both V- and C-types were the dominant monomers in UPR, and V-type monomer remained the dominant monomer in UL. Compared with the treatment without straw, straw incorporation significantly promoted the activity of laccase enzyme and the abundance of bacterial laccase-like genes in all soils. The redundancy analysis showed that the main influencing factors on lignin accumulation patterns with straw incorporation were the laccase enzyme activity, nitrogen availability, and some specific bacterial communities possessing the laccase-like genes (e.g., Thermotogae and Acidobacteria). The variation partitioning analysis confirmed that the strongest influencing factor on lignin accumulation was the composition of bacterial laccase-like genes (explained 31.4% of variance). The present study provides novel insights into the importance of bacterial laccase-like genes in shaping lignin monomer accumulation with straw incorporation in arable soils.