Changes in microbial biomass C, soil carbohydrate composition and aggregate stability induced by growth of selected crop and forage species under field conditions

The effects of growth of various crop and forage species on microbial biomass C, soil carbohydrate content and monosaccharide composition, and mean weight diameter (MWD) were investigated in two field experiments. One experiment was conducted over one growing season (4 months) whereas the other had been conducted for three consecutive growing seasons (32 months). In the four‐month experiment, aggregate stability (estimated as MWD) of soil from experimental plots followed the order Italian ryegrass > prairie grass > phacelia = pea = maize. At the 32‐month site the order was perennial ryegrass > annual ryegrass > perennial white clover = barley. At both sites crops with the greatest root mass and root length density had the greatest effect on increasing MWD. In all cases, rhizosphere soil had a significantly higher microbial biomass and MWD than non‐rhizosphere soil. However, organic C, total content of acid‐hydrolysable carbohydrate and content of individual monosaccharides in acid hydrolysates were similar in rhizosphere and non‐rhizosphere soil. The fraction of soil carbohydrate extractable with hot water (representing about 6‐8% of the total carbohydrate content) was significantly higher in the rhizosphere soil. This fraction has a galactose plus mannose over arabinose plus xylose ratio of 2.1–2.3 indicating that it was predominantly of microbial origin. It is suggested that the carbohydrate fraction extractable with hot water is made up of exocellular microbial polysaccharides that are involved in stabilizing soil aggregates in the rhizosphere. By comparison with arable crop species, grass species have a larger root mass and root length density, and therefore a higher microbial biomass and larger production of carbohydrate extractable with hot water. As a result they have a more marked effect on improving soil aggregate stability. Copyright © 1993, Wiley Blackwell. All rights reserved