The role of soil chemical properties and microbial communities on Dendrocalamus brandisii bamboo shoot quality, Yunnan Province, China

Abstract The relationship between soil and plants is close and complex, playing a key role in plant growth and quality. However, the intrinsic relationship between soil microorganisms, soil properties and bamboo shoot quality under different geographic seed sources has not been clearly demonstrated. By using 16srRNA and ITS techniques, seven main production areas of Dendrocalamus brandisii in Yunnan province were studied. The results showed that soil chemical properties and microbial communities have a direct positive impact on bamboo shoot quality. Among the bacterial communities, Actinobacteriota, Chloroflexi, Patescibacteria, GAL15, and Cyanobacteria have the most significant influence, with an impact coefficient of 0.865. These bacteria affect the nutritional value of bamboo shoots, including water content, soluble sugar, ash content, protein, and lignin. Regarding soil chemical properties, SOM, pH, AP, and TN values impact the bamboo shoot quality, particularly in terms of water content, soluble sugar, and crude fat. Additionally, among the fungal communities, Basidiomycota, Kickxellomycota, Mucoromycota, unclassified-k-Fungi, and Glomeromycota primarily affect the texture of bamboo shoots, specifically water content and tannin. In summary, soil properties and soil microorganisms are interconnected and work together to bamboo shoot quality, and the bamboo shoot quality could be enhanced by increasing microbial activity through the regulation of soil environmental factors in the efficient cultivation of D.brandisii.