Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content

LI Xinni; DAI Wanzhi; LIN Xinru; LIAO Liyuan; LU Wen; YANG Shangdong

doi:10.13300/j.cnki.hnlkxb.2026.02.010

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Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content

Horticulture·Forestry | 更新时间：2026-11-05

- Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content
- Journal of Huazhong Agricultural University Vol. 45, Issue 2, Pages: 87-98(2026)
- 作者机构：
  
  1.广西大学农学院/广西农产品安全重点实验室/植物科学国家级实验教学示范中心，南宁 530004
  2.广西扶绥县农业科学研究所，崇左 532199
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2026.02.010
  CLC： S154.3;S641.3
- Received：23 April 2025，
  
  Published：15 March 2026
- 稿件说明：
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李欣霓，戴菀芝，林心如，等.不同辣椒素含量辣椒根际微生物群落结构差异分析及功能类群筛选［J］.华中农业大学学报，2026，45（2）：87‐98.

LI Xinni,DAI Wanzhi,LIN Xinru,et al.Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content[J].Journal of Huazhong Agricultural University,2026,45(02):87-98.
李欣霓，戴菀芝，林心如，等.不同辣椒素含量辣椒根际微生物群落结构差异分析及功能类群筛选［J］.华中农业大学学报，2026，45（2）：87‐98. DOI： 10.13300/j.cnki.hnlkxb.2026.02.010.

LI Xinni,DAI Wanzhi,LIN Xinru,et al.Analysis of rhizosphere microbial communities structure differences and screening of functional taxa in pepper with different capsaicinoid content[J].Journal of Huazhong Agricultural University,2026,45(02):87-98. DOI： 10.13300/j.cnki.hnlkxb.2026.02.010.

摘要

为探究不同辣椒素含量辣椒品种根际微生物群落差异，筛选潜在调控辣椒素合成的功能微生物，采用高通量测序技术分析高、低辣椒素含量辣椒品种根际土壤微生物群落，结合LEfSe（LDA

3.0，

0.05）和Spearman相关性分析筛选关键类群。结果显示：不同辣椒素含量辣椒品种根际土壤细菌和真菌群落多样性与丰富度均不存在显著差异。在细菌与真菌群落结构方

面，高、低辣椒素含量品种根际土壤及背景土壤间呈现显著差异。与低辣椒素含量品种相比，高辣椒素含量品种根际变形菌门（Proteobacteria）、厚壁菌门（Firmicutes）和拟杆菌门（Bacteroidota）细菌丰度占比增加；芽孢杆菌属（

Bacillus

）、鞘氨醇单胞菌属（

Sphingomonas

）为主要差异细菌属；卡斯特兰尼氏菌属（

Castellaniella

）细菌亦是高辣椒素含量品种根际土壤中显著富集的优势细菌属。同时，高辣椒素含量品种被孢霉属（

Mortierella

）、腐质霉属（

Humicola

）真菌显著富集。此外，不同辣椒素含量品种根际土壤细菌中，德沃斯氏菌属（

Devosia

）与辣椒素和二氢辣椒素含量均呈显著正相关。

Abstract

The potentially functional microorganisms involved in the synthesis of capsaicin were identified to study the differences in the structure of rhizosphere microbial communities between pepper varieties associated with the content of capsaicin.High-throughput sequencing technology was used to analyze the rhizosphere microbial communities in soil of pepper varieties with the high and low content of capsaicin.LEfSe （LDA

3.0，

0.05） and Spearman correlation analysis were combined to screen key taxa.The results showed that there were no significant differences in the diversity and abundance of bacterial and fungal communities in the rhizosphere soil of pepper plants from varieties with different content of capsaicin.There were significant differences in the community structure of bacteria and fungi between pepper varieties with high and low content of capsaicin in the rhizosphere soil and background soil.Compared with varieties with low content of capsaicin， varieties with high content of capsaicin had an increase in the abundance of

Proteobacteria

，

Firmicutes

， and

Bacteroidota

in the rhizosphere.

Bacillus

and

Sphingomonas

were the major differential bacterial genera.

Castellaniella

bacteria were also a dominant bacterial genus significantly enriched in the rhizosphere soil of varieties with high content of capsaicin.Varieties with high content of capsaicin were significantly enriched by

Mortierella

and

Humicola

fungi.The genus

Devosia

was significantly positively correlated with the content of capsaicin and dihydrocapsaicin among bacterial taxa in rhizospheres of varieties with high and low content of capsaicin.

关键词

Keywords

references

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