ArticleFrontiers in microbiology2024
The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Rhizosphere microbiota mediated by sulfur fertilizer regulates flavor quality in peppers (Capsicum annuum L.).Protoplasma · 2026Article
- The Transcription FactorInternational journal of molecular sciences · 2025Article
- The effect of chili pepper-Chinese chives intercropping on rhizosphere microorganisms and root-stem endophytes.Frontiers in microbiology · 2025Article
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7 authors.
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Abstract
Capsaicinoids are produced uniquely in pepper fruits, and its level determines the commercial quality and health-promoting properties of pepper. So, it is particularly important to increase capsaicinoids content in pepper. Rhizosphere microbiota is critical to plant growth and performance, and affected by plant varieties. However, the impact of pepper varieties with different capsaicinoids yields on the rhizosphere microbiota is poorly understood. Using high-throughput sequencing of the 16S rRNA and internal transcribed spacer (ITS) region, we investigated the rhizosphere microbial community among five pepper varieties containing different capsaicinoids. Our results demonstrated that pepper variety significantly influenced the diversity and structure of rhizosphere microbial community. Bacterial diversity in varieties with high capsaicinoids content was significantly higher than in varieties with low capsaicinoids content, while fungal diversity was opposite to bacterial diversity. The correlation analysis revealed that 19 dominant bacterial genera (e.g.,
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