Precipitation modifies the effects of warming and nitrogen addition on soil microbial communities in northern Chinese grasslands
Zhang, Naili; Wan, Shiqiang1; Guo, Jixun2; Han, Guodong6; Gutknecht, Jessica3; Schmid, Bernhard4; Yu, Liang; Liu, Weixing; Bi, Jie5; Wang, Zhen6
刊名SOIL BIOLOGY & BIOCHEMISTRY
2015
卷号89页码:12-23
关键词Nitrogen Temperature Precipitation Co-limitation Soil microbial community Temperate steppe
ISSN号0038-0717
DOI10.1016/j.soilbio.2015.06.022
文献子类Article
英文摘要Terrestrial ecosystems experience simultaneous shifts in multiple drivers of global change, which can interactively affect various resources. The concept that different resources co-limit plant productivity has been well studied. However, co-limitation of soil microbial communities by multiple resources has not been as thoroughly investigated. Specifically, it is not clearly understood how microbial communities respond to shifts in multiple interacting resources such as water, temperature, and nitrogen (N), in the context of global change. To test the effects of these various resources on soil microorganisms, we established a field experiment with temperature and N manipulation in three grasslands of northern China, where there is a decrease in precipitation from east to west across the region. We found that microbial responses to temperature depended upon seasonal water regimes in these temperate steppes. When there was sufficient water present, warming had positive effects on soil microorganisms, suggesting an interaction between water and increases in temperature enhanced local microbial communities. When drought or alternating wet dry stress occurred, warming had detrimental effects on soil microbial communities. Our results also provide clear evidence for serial co-limitation of microorganisms by water and N at the functional group and community levels, where water is a primary limiting factor and N addition positively affects soil microorganisms only when water is sufficient. We predict that future microbial responses to changes in temperature and N availability could be seasonal or exist only in non-drought years, and will strongly rely on future precipitation regimes. (C) 2015 Published by Elsevier Ltd.
学科主题Soil Science
出版地OXFORD
WOS关键词FATTY-ACID PROFILES ; N FERTILIZATION ; FUNGAL BIOMASS ; ORGANIC-CARBON ; CLIMATE-CHANGE ; PLANT-GROWTH ; RESPONSES ; LIMITATION ; WATER ; BACTERIAL
WOS研究方向Science Citation Index Expanded (SCI-EXPANDED)
语种英语
出版者PERGAMON-ELSEVIER SCIENCE LTD
WOS记录号WOS:000361159800002
资助机构Knowledge Innovation Project of the Chinese Academy of Sciences [KSCX2-EW-Z-5] ; National Natural Science Foundation of China [31270559, 30590382/C011108, 30970497]
内容类型期刊论文
源URL[http://ir.ibcas.ac.cn/handle/2S10CLM1/25603]  
专题植被与环境变化国家重点实验室
作者单位1.Chinese Acad Sci, Inst Bot, State Key Lab Vegetat & Environm Change, Beijing 100093, Peoples R China
2.Henan Univ, Coll Life Sci, Key Lab Plant Stress Biol, Kaifeng 475004, Henan, Peoples R China
3.Inner Mongolia Agr Univ, Coll Ecol & Environm Sci, Hohhot 010018, Inner Mongolia, Peoples R China
4.UFZ Helmholtz Ctr Environm Res, Dept Soil Ecol, D-06120 Halle, Saale, Germany
5.Univ Zurich, Inst Evolutionary Biol & Environm Studies, CH-8057 Zurich, Switzerland
6.NE Normal Univ, Inst Grassland, Changchun 130024, Jilin, Peoples R China
7.Inner Mongolia Univ Sci & Technol, Baotou 014010, Inner Mongolia, Peoples R China
推荐引用方式
GB/T 7714
Zhang, Naili,Wan, Shiqiang,Guo, Jixun,et al. Precipitation modifies the effects of warming and nitrogen addition on soil microbial communities in northern Chinese grasslands[J]. SOIL BIOLOGY & BIOCHEMISTRY,2015,89:12-23.
APA Zhang, Naili.,Wan, Shiqiang.,Guo, Jixun.,Han, Guodong.,Gutknecht, Jessica.,...&Ma, Keping.(2015).Precipitation modifies the effects of warming and nitrogen addition on soil microbial communities in northern Chinese grasslands.SOIL BIOLOGY & BIOCHEMISTRY,89,12-23.
MLA Zhang, Naili,et al."Precipitation modifies the effects of warming and nitrogen addition on soil microbial communities in northern Chinese grasslands".SOIL BIOLOGY & BIOCHEMISTRY 89(2015):12-23.
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