The sapro-rhizosphere: Carbon flow from saprotrophic fungi into fungus-feeding bacteria

被引:79
作者
Ballhausen, Max-Bernhard [1 ]
de Boer, Wietse [2 ,3 ]
机构
[1] Grossbeeren Erfurt eV, Inst Vegetable & Ornamental Crops, Dept Plant Hlth, Theodor Echtermeyer Weg 1, D-14979 Grossbeeren, Germany
[2] Netherlands Inst Ecol NIOO KNAW, Dept Microbial Ecol, NL-6708 PB Wageningen, Netherlands
[3] Wageningen Univ, Dept Soil Qual, NL-6708 PB Wageningen, Netherlands
关键词
Fungal-bacterial interactions; Mycophagy; Root exudates; Rhizosphere; Sapro-rhizosphere; Food web interactions; COMMUNITY STRUCTURE; SHIFTS; SOILS;
D O I
10.1016/j.soilbio.2016.06.014
中图分类号
S15 [土壤学];
学科分类号
0903 ; 090301 ;
摘要
Root-derived, labile organic compounds are thought to enter the rhizosphere food web mainly via consumption by mycorrhizal fungi and bacteria. Studies tracking the fate of root derived carbon via stable isotope probing (SIP), however, indicate an important role for saprotrophic fungi as consumers of root exudates. In addition, it was shown that a diverse group of rhizosphere bacteria have the ability to withdraw carbon from saprotrophic fungal hyphae. Based on the fast carbon-flow into saprotrophic rhizosphere fungi and the wide-spread occurrence of rhizosphere bacteria with mycophagous abilities, we argue that the current concept of rhizosphere carbon flow should be revised to account for more complex microbial food web interactions. We propose to split the bacteria thriving in the rhizosphere niche into "plant-feeders" and "fungus-feeders". The latter would include rhizosphere bacteria feeding on all functional groups of fungi, i.e. including mycorrhiza. To indicate the importance of saprotrophic fungi as a food source for rhizosphere bacteria, we introduce a new niche, the "sapro-rhizosphere niche". We want to stimulate a discussion on rhizosphere carbon flow by challenging the established division into a mere bacterial- and fungal channel consisting, of primary consumers, and to point at research directions based on the sapro-rhizosphere concept. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:14 / 17
页数:4
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