Biochar, a carbon-rich material that has attracted considerable interest in interdisciplinary research, is produced through a process known as pyrolysis, which involves the thermal decomposition of organic material in the absence of oxygen. Bamboo biochar is a specific type of biochar, manufactured from bamboo straw through carbonisation at 800 °C and subsequent filtration through a 100-mesh sieve. There is currently a lack of research into the potential benefits of bamboo biochar in improving soil quality in tea gardens. The aim of this study was to investigate the effect of bamboo biochar on the physicochemical properties, enzymatic activity, and microbial community structure of tea garden soils. The results demonstrate that the integration of bamboo biochar into the soil significantly enhanced the soil pH, total nitrogen, available nitrogen, total phosphorus, available phosphorus, available potassium, and slowly available potassium by 15.3%, 52.0%, 91.5%, 91%, 48.4%, 94.2%, and 107.7%, respectively. In addition, soil acid phosphatase activity decreased significantly by 52.5%. In contrast, the activities of sucrase, catalase, and β-glucosidase increased substantially by 54.0%, 68.7%, and 68.4%, respectively, when organic fertilizer and bamboo biochar were applied concurrently. Additionally, the Shannon, Simpson, and Pielou diversity indices of the microbial communities were significantly enhanced. Following the incorporation of bamboo biochar in the soil samples, the relative abundance of Proteobacteria increased significantly, whereas that of Acidobacteria decreased. Various concentrations of bamboo biochar markedly influenced microbial markers in the soil. The results of this study suggest that the application of bamboo biochar to soil may modestly improve its physicochemical properties, enzyme activity, and microbial community structure. These findings provide a foundation for future investigations on soil ecological restoration.
Keywords: Acidic soil; Bamboo biochar; Enzymatic activity; Microbial community; Physicochemical properties.
© 2024 Zhang et al.