Korean Journal of Soil Science and Fertilizer (한국토양비료학회지)

Korean Society of Soil Science and Fertilizer (한국토양비료학회)
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Analysis of Soil Microbial Communities Formed by Different Upland Fields in Gyeongnam Province

  • Kim, Min Keun (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Ok, Yong Sik (Biochar Research Center, Department of Biological Environment, Kangwon National University) ;
  • Heo, Jae-Young (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Choi, Si-Lim (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Lee, Sang-Dae (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Shin, Hyun-Yul (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Kim, Je-Hong (Gyeongsangnam-do Agricultural Research and Extension Services) ;
  • Kim, Hye Ran (Korea Research Institute of Bioscience and Biotechnology) ;
  • Lee, Young Han (Gyeongsangnam-do Agricultural Research and Extension Services)
  • Received : 2014.03.18
  • Accepted : 2014.04.07
  • Published : 2014.04.30
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Abstract

The present study investigated variations in soil microbial communities by fatty acid methyl ester (FAME) and the chemical properties at 24 sites of upland soils in Gyeongnam Province. The electrical conductivity of the soil under potato cultivation was significantly higher than those of the red pepper and soybean soils (p < 0.05). The gram-negative bacteria community in potato soil was significantly lower than those in the garlic and soybean soils (p < 0.05). The communities of actinomycetes and arbuscular mycorrhizal fungi in the red pepper soil were significantly higher than those in the potato soil (p < 0.05). In addition, the cy17:0 to 16:$1{\omega}7c$ ratio was significantly lower in red pepper, soybean, and garlic soils compared with potato soil, indicating that microbial stress decreased. Consequently, differences in soil microbial community were highly associated with cultivated crop species, and this might be resulted from the difference in soil chemical properties.

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References

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