Los Parámetros Fisicoquímicos del Suelo Determinan la Estructura de la Comunidad Bacteriana en Agroecosistemas de Cacao (Theobroma cacao L.): Evidencia a partir de Metabarcoding
DOI:
https://doi.org/10.28940/terra.latinam..v44i.2466Palabras clave:
sostenibilidad agrícola, bioinformática, secuenciación de alto rendimiento, diversidad microbianaResumen
Este estudio evaluó el efecto de tres sistemas de producción de cacao (Theobroma cacao L.) monocultivo (T1), diversificado (T2) y agroforestal (T3) sobre las propiedades fisicoquímicas del suelo y la estructura de la comunidad bacteriana. Las muestras de suelo se recolectaron mediante un diseño sistemático y se analizaron indicadores físicos y químicos. La comunidad bacteriana se caracterizó mediante secuenciación de alto rendimiento del gen 16S rRNA (región V3–V4), seguida de análisis bioinformático y estadístico multivariante. El sistema diversificado (T2) presentó condiciones edáficas significativamente mejores, incluyendo mayor pH, contenido de materia orgánica y disponibilidad de nutrientes (N, P, K, Ca y Mg), en comparación con el monocultivo (T1), mientras que el sistema agroforestal (T3) mostró valores intermedios. Estas diferencias se asociaron con cambios en la diversidad y composición microbiana. Los índices de diversidad alfa (Observed, Chao1, Shannon y Simpson) fueron significativamente mayores en T2 y menores en T1 (p < 0.05). Los análisis de diversidad beta (PCoA con distancias de Aitchison y Bray–Curtis) evidenciaron una clara separación entre tratamientos. A nivel taxonómico, se observaron diferencias tanto a nivel de familia como de género. El monocultivo presentó mayor abundancia relativa de géneros asociados a Acidobacteria y Bradyrhizobium, mientras que el sistema diversificado mostró mayor representación de géneros como Rhizobium, Burkholderia y Streptomyces, comúnmente vinculados con procesos de ciclado de nutrientes. El sistema agroforestal presentó una composición intermedia, incluyendo géneros como Sphingomonas y Pseudomonas. El análisis multivariante (db-RDA) indicó que el pH, la materia orgánica y la disponibilidad de nutrientes fueron factores determinantes en la estructuración de la comunidad bacteriana. En conjunto, los resultados evidencian que los sistemas de manejo del cacao están asociados con cambios en las propiedades del suelo y en el microbioma, y sugieren que la diversificación puede contribuir a mejorar las condiciones edáficas y la diversidad microbiana en agroecosistemas tropicales.
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