Sources and composition of soil organic matter fractions between and within soil aggregates

Abstract

Summary: It is generally accepted that particulate organic matter derives from plants. In contrast, the enriched labile fraction is thought by many to derive from microbes, especially fungi. However, no detailed chemical characterization of these fractions has been done. In this study, we wanted to assess the sources (plants or microbes; fungi or bacteria) and degree of microbial alteration of (i) three particulate organic matter fractions – namely the free light fraction (1.85 g cm −3 ), the coarse (250–2000 μm) and the fine (53–250 μm) intra‐aggregate particulate organic matter fractions – and of (ii) three density fractions of fine‐silt associated carbon – namely < 2.0, 2.0–2.2 (i.e. enriched labile fraction) and > 2.2 g cm −3 – by analysing the amino sugars, by CuO oxidation analyses, and by 13 C‐, 1 H‐ and 31 P‐NMR analyses. Macroaggregates (250–2000 μm) were separated by wet‐sieving from a former grassland soil now under a no‐tillage arable regime. The three particulate organic matter fractions and the three density fractions were isolated from the macroaggregates by a combination of density flotation, sonication and sieving techniques. Proton NMR spectroscopy on alkaline extracts showed that the enriched labile fraction is not of microbial origin but is strongly degraded plant material that is enriched in aliphatic moieties partly bound to aromatics. In addition, the enriched labile fraction had a glucosamine content less than the whole soil, indicating that it is not enriched in carbon derived from fungi. Decreasing yields of phenolic CuO oxidation products and increasing side‐chain oxidation in the order coarse intra‐aggregate particulate organic matter < fine inter‐aggregate particulate organic matter < fine‐silt fractions indicate progressive alteration of lignin as particle size decreases. The light fraction was more decomposed than the coarse inter‐aggregate particulate organic matter, as indicated by (i) its larger ratio of acid‐to‐aldehyde of the vanillyl units released by CuO oxidation, (ii) the smaller contribution of H in carbohydrates to total extractable H as estimated by 1 H‐NMR spectroscopy, and (iii) a larger contribution of monoester P to total extractable P in the 31 P‐NMR spectra. In conclusion, the four fractions are derived predominantly from plants, but microbial alteration increased as follows: coarse inter‐aggregate particulate organic matter < light fraction ≈ fine inter‐aggregate particulate organic matter < enriched labile fraction.