EJPAU 2003. Pięta D. , Pastucha A. , Patkowska E. COMMUNITIES OF BACTERIA AND FUNGI IN THE SOIL AFTER RUNNER BEAN (<I>Phaseolus coccineus </I>L.) CULTIVATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2003
Volume 6
Issue 1

Topic:

Horticulture

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Pięta D. , Pastucha A. , Patkowska E. 2003. COMMUNITIES OF BACTERIA AND FUNGI IN THE SOIL AFTER RUNNER BEAN (Phaseolus coccineus L.) CULTIVATION, EJPAU 6(1), #01.
Available Online: http://www.ejpau.media.pl/volume6/issue1/horticulture/abs-01.html

COMMUNITIES OF BACTERIA AND FUNGI IN THE SOIL AFTER RUNNER BEAN (PHASEOLUS COCCINEUS L.) CULTIVATION

Danuta Pięta, Alina Pastucha, Elżbieta Patkowska

ABSTRACT

The object of the studies was the soil after one-year, two-year, three-year and four-year cultivations of runner bean and the soil from black fallow. The microbiological analysis showed that particular soil samples varied in quantitative and qualitative composition. The smallest number of bacteria and fungi colonies characterized the black fallow soil. On the other hand, the greatest number of microorganism colonies was found in the soil after a three-year-long cultivation of runner bean. In the soil after a four-year-long cultivation of this plant the studies observed a decreased total number of bacteria, Bacillus spp., Pseudomonas spp. as well as the total number of fungi. The mycological analysis showed that after a one-year-long cultivation of bean pathogenic fungi constituted 25%, while after four years of cultivation the pathogens made up 82% of all isolations. The proportion of saprotrophic fungi was reverse. After a four-year-long cultivation of runner bean the species

Key words: Bacillus spp., Pseudomonas spp., runner bean, saprotrophic fungi, pathogenic fungi.