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EFFECT OF CABBAGE INTERCROPPING ON SOIL MICROBIAL AND ENZYME ACTIVITIES
Abstract
Intercropping increases biodiversity in vegetable fields. It affects both above-ground and soil communities. The aim of the research was to study and analyze the soil microbiological and enzymatic activity in intercropping of cabbage with leek, green bean, tagetes, flower mix, and dill. The studies were carried out in two directions: 1) of microflora, as a sensitive indicator of the microbiological status of soils; 2) enzyme research, such as functional characterization and expression of microbial activity. Soil biogenicity increases at the end of the growing season in all variants. In the middle of the growing season, the biogenicity is highest with "cabbage and flower mix", while at the end of the growing season with "cabbage and tagetes". For the entire vegetation period, the biogenicity and catalase are consistently the lowest when intercropping cabbage and leeks, as well as cabbage and dill in the middle of the growing season. A regrouping was found in the composition of the general microflora in the variants: "cabbage and leek", "cabbage and beans" and "cabbage and flower mix" the bacilli began to dominate the non-spore-forming bacteria. Catalase and cellulase have the highest values at the end of the growing season in most combined variants.
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