Rhizosphere Microbes Interactions in Medicinal Plants

Community differentiation of rhizosphere microorganisms and their responses to environmental factors at different development stages of medicinal plant Glehnia littoralis

Rhizosphere microorganisms play a key role in affecting plant quality and productivity through its interaction with plant root system. To figure out the bottleneck of the decline of yield and quality in the traditional Chinese medicinal herbs Glehnia littoralis they now encounter, it is important to study the dynamics of rhizosphere microbiota during the cultivation of G. littoralis. In the present study, the composition, diversity and function of rhizosphere microbes at different development stages of G. littoralis, as well as the correlation between rhizosphere microbes and environmental factors were systematically studied by high-throughput sequencing. There were significant differences between the rhizosphere microbes at early and middle-late development stages. More beneficial bacteria, such as Proteobacteria, and more symbiotic and saprophytic fungi were observed at the middle-late development stage of G. littoralis, while beneficial bacteria such as Actinobacteria and polytrophic transitional fungi were abundant at all development stages. The results of redundancy analysis show that eight environmental factors drive the changes of microflora at different development stages. pH, soil organic matter (SOM) and available phosphorus (AP) had important positive effects on the bacterial and fungal communities at the early development stage; saccharase (SC) and nitrate nitrogen (NN) showed significant positive effects on the bacterial and fungal communities at the middle and late stages; while urease (UE), available potassium (AK), and alkaline phosphatase (AKP) have different effects on bacterial and fungal communities at different development stages. Random forest analysis identified 47 bacterial markers and 22 fungal markers that could be used to distinguish G. littoralis at different development stages. Network analysis showed that the rhizosphere microbes formed a complex mutualistic symbiosis network, which is beneficial to the growth and development of G. littoralis. These results suggest that host development stage and environmental factors have profound influence on the composition, diversity, community structure and function of plant rhizosphere microorganisms. This study provides a reference for optimizing the cultivation of G. littoralis.

Mathematical model for diffusion of the rhizosphere microbial degradation with impulsive feedback control

Considering the rhizosphere microbes easily affected by the environmental factors, we formulate a three-dimensional diffusion model of the rhizosphere microbes with the impulsive feedback control to describe the complex degradation and movement by introducing beneficial microbes into the plant rhizosphere. The sufficient conditions for existence of the order-1 periodic solution are obtained by using the geometrical theory of the impulsive semi-dynamical system. We show the impulsive control system tends to an order-1 periodic solution if the control measures are achieved. Furthermore, we investigate the stability of the order-1 periodic solution by means of a novel method introduced in the literature [Y. Ye, The Theory of the Limit Cycle, Shanghai Science and Technology Press, 1984.]. Finally, mathematical results are justified by some numerical simulations.

Dynamics of culturable mesophilic bacterial communities of three fresh herbs and their production environment

AIM

Investigate dynamics of culturable mesophilic bacteria and selected food-contaminating bacteria from three herbs and their production environment.

METHODS AND RESULTS

Marjoram, basil and thyme were investigated during one growing season by sampling plants, organic fertilizers, soil, irrigation water and marketed products. Mesophilic bacteria and selected food-contaminating bacteria (Escherichia coli, Enterococcus spp., Bacillus cereus group) were cultured and identified by MALDI biotyping. Culturable mesophilic bacteria on marjoram and basil plants decreased over time by two orders of magnitude starting at above 10⁶ colony forming units per gram (CFU per g), while they remained constant on thyme (~10⁴  CFU per g). Compared to the last field sample, mesophilic bacteria were increased on all market-ready products by one order of magnitude. Marjoram and basil were dominated by B. cereus group, Enterobacter spp. and Pseudomonas spp., thyme by Bacillus spp. and Pseudomonas spp. All selected food-contaminating bacteria were detected in soil and reservoir-sourced irrigation water, whereas in municipal water, only B. cereus group and rarely Enterococcus spp. were found. Escherichia coli was detected only on young marjoram and basil plants (5 × 10² and 5 × 10¹  CFU per g, respectively), whereas Enterococcus spp. and B. cereus group were consistently detected on these two herbs. Thyme plants only contained B. cereus group consistently (above 10³ CFU per g). Marketed marjoram and thyme contained Enterococcus spp. (5 × 10² and 10⁴ CFU per g) and B. cereus group (~5 × 10² CFU per g), while no selected food-contaminating bacteria were found on marketed basil.

CONCLUSIONS

Overall, culturable mesophilic bacteria were dominated by Pseudomonas spp. and Bacillus spp., with increased numbers on market-ready products. Selected food-contaminating bacteria were readily detectable, however, only the B. cereus group was found throughout in all systems.

SIGNIFICANCE AND IMPACT OF THE STUDY

Insight into composition and development of mesophilic bacterial communities and selected food-contaminating bacteria of fresh herbs contributes to estimating consumer exposure.