Effects of di-n-butyl phthalate on rhizosphere and non-rhizosphere soil microbial communities at different growing stages of wheat.

The potential effects of dibutyl phthalate (DBP) on soil ecosystems and biological processes have recently aroused great concern because of the ubiquitous nature of this pollutant. However, the effects of DBP-associated disturbance on rhizosphere and non-rhizosphere soil microbial communities remain poorly understood. In the present study, we investigated the effects of DBP contamination on microbial function and soil enzyme activities in rhizosphere and non-rhizosphere soils throughout the growing season of wheat. We conducted pot experiments under glasshouse conditions and used different concentrations of DBP: 10, 20, and 40 mg kg-1. We found that the average well color development value and McIntosh index in rhizosphere and non-rhizosphere soils increased in the 10 and 20 mg kg-1 DBP treatments, but declined in the 40 mg kg-1 DBP treatment at the seedling and tillering stages, particularly, in the non-rhizosphere soil. DBP addition enhanced the Shannon-Wiener and Simpson indexes in rhizosphere and non-rhizosphere soils throughout the growing period of wheat. A principal component analysis clearly differentiated the treatments from the control, indicating that DBP led to different patterns of potential carbon utilization in rhizosphere and non-rhizosphere soils. The microbial use of amino acids was significantly increased in rhizosphere and non-rhizosphere soils after DBP addition, while the use of carbohydrates was significantly declined (p < 0.05). The dehydrogenase, urease, and acid phosphatase activities were significantly stimulated (p < 0.05) at the seedling stage, while the phenol oxidase and β-glucosidase activities were inhibited. The 40 mg kg-1 DBP treatment significantly decreased the phenol oxidase and β-glucosidase activities in rhizosphere and non-rhizosphere soils at the seedling stage, particularly in non-rhizosphere soil (p < 0.05). The microbial function and soil enzymatic activities were gradually restored following the wheat growing stage. These results offer a better understanding of the effects of DBP on the activities and functional diversity of microbial communities in farmland soils.