*3.3.4 Effect of vinegar residue on the composition and diversity of rhizosphere microbial community*

There were 12 genera of microorganisms with relative abundance of more than 1% in each treatment, and there were *Nocardioides*, *Geobacillus*, *Dyella*, *Candidatus koribacter*, *Bacillus*, *Candidatus solibacter*, *Candidatus nitrososphaera*, *Conexibacter*, *Candidatus xiphinematobacter*, *Kaistobacter*, DA101, *Mycobacterium*, *Bradyrhizobium*, *Rhodoplanes*, and *Burkholderia* (**Figure 6**). And its abundance was accounted for 20–25% of the total microbial biomass of blueberries.

The abundance of *Bacillus*, *Burkholderia*, and *Rhodoplanes* varied significantly among all treatments (**Figure 7**). The growth of *Burkholderia* and *Rhodoplanes* was inhibited by the application of vinegar residue. As *Bacillus* was an important growth-promoting bacterium in plant rhizosphere, which played an important role in plant root growth and nutrient uptake, the abundance of *Bacillus* increased to 3.5–6% with the application of vinegar residue, while it was quite low in CK.

**97**

**Figure 7.**

**Table 7.**

blueberry fruits.

*The Developing Blueberry Industry in China DOI: http://dx.doi.org/10.5772/intechopen.88225*

From the observed species, Shannon and Simpson index decreased significantly

CK 2339 ± 159b 1407 ± 74c 7.83 ± 0.38ab 0.980 ± 0.014a VR25 2300 ± 106b 1379 ± 61b 8.03 ± 0.14b 0.987 ± 0.003a VR50 2108 ± 165a 1221 ± 119a 7.50 ± 0.48a 0.973 ± 0.014a

**Chao1 Observed species Shannon Simpson**

Du et al. [30] found that vinegar residue compost amendment could promote the growth of cucumber and could be applied as a method for biological control of cucumber Fusarium wilt. Our results showed that vinegar residue could promote the growth of blueberry and increase the biomass accumulation of shoot and root, and root dry weight of blueberry under VR2 increased by 83.94% compared with CK. Previous studies have found that the application of organic materials could increase the reducing sugar content and reduce the titratable acidity content of fragrant pear fruit [31] and increase the content of Vitamin C (VC) and soluble solids in tomato fruit [32]. This research showed that the application of vinegar residue could significantly increase the soluble solid content of blueberry fruits. In addition, the total phenol and flavonoid content of the fruits of VR2 increased by 71.42 and 100.00%, respectively, compared with CK, indicating that the application of 50% vinegar residue had the best effect on promoting the quality of

in VR2 (**Table 7**), indicating that rhizosphere microbial diversity of blueberry

*Different lowercases in the same column indicate the significant difference at 0.05 level (P < 0.05).*

decreased by the application of 50% vinegar residue.

*Effect of vinegar residue on the rhizosphere microbial diversity of blueberry.*

*Comparison of relative abundance of microorganisms at genus level.*

**4. Discussion and conclusion**

**Figure 6.** *Relative abundance of rhizosphere microbial community at genus level.*

#### **Figure 7.**

*Modern Fruit Industry*

than the control.

**Table 6.**

low in CK.

of VR2 treatments were 22.87 mg·kg<sup>−</sup><sup>1</sup>

20–25% of the total microbial biomass of blueberries.

*Relative abundance of rhizosphere microbial community at genus level.*

*microbial community*

*Effect of vinegar residue on soil enzyme.*

h<sup>−</sup><sup>1</sup>

**Urease activity/mg·kg<sup>−</sup><sup>1</sup> h<sup>−</sup><sup>1</sup> Acid phosphatase activity/g·kg<sup>−</sup><sup>1</sup> h<sup>−</sup><sup>1</sup>**

There were 12 genera of microorganisms with relative abundance of more than 1% in each treatment, and there were *Nocardioides*, *Geobacillus*, *Dyella*, *Candidatus koribacter*, *Bacillus*, *Candidatus solibacter*, *Candidatus nitrososphaera*, *Conexibacter*, *Candidatus xiphinematobacter*, *Kaistobacter*, DA101, *Mycobacterium*, *Bradyrhizobium*, *Rhodoplanes*, and *Burkholderia* (**Figure 6**). And its abundance was accounted for

The abundance of *Bacillus*, *Burkholderia*, and *Rhodoplanes* varied significantly among all treatments (**Figure 7**). The growth of *Burkholderia* and *Rhodoplanes* was inhibited by the application of vinegar residue. As *Bacillus* was an important growth-promoting bacterium in plant rhizosphere, which played an important role in plant root growth and nutrient uptake, the abundance of *Bacillus* increased to 3.5–6% with the application of vinegar residue, while it was quite

*3.3.4 Effect of vinegar residue on the composition and diversity of rhizosphere* 

CK 4.20 ± 1.40a 11.70 ± 1.76ab VR1 11.67 ± 1.62b 14.54 ± 7.08b VR2 26.60 ± 2.80d 22.87 ± 5.00c *Different lowercases in the same column indicate the significant difference at 0.05 level (P < 0.05).*

, which was significantly 95.47% higher

**96**

**Figure 6.**

*Comparison of relative abundance of microorganisms at genus level.*


#### **Table 7.**

*Effect of vinegar residue on the rhizosphere microbial diversity of blueberry.*

From the observed species, Shannon and Simpson index decreased significantly in VR2 (**Table 7**), indicating that rhizosphere microbial diversity of blueberry decreased by the application of 50% vinegar residue.
