Fumigation effects on bacterial populations in new golf course bermudagrass putting greens |
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| Institution: | 1. Nutrition and Metabolic Diseases Research Center & Hyperlipidemia Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;2. Golestan hospital clinical research development unit, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;3. Nutrition Research Center, Department of Food Science and Technology, School of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran;4. Department of Biostatics, School of Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;5. Department of Nutrition sciences, School of Para-medicine, Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;6. Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;7. Department of Nutrition sciences, School of Para-medicine, Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran;8. Department of Nutrition, School of Nutrition, Tehran University of Medical Sciences, Tehran, Iran;1. Health Radiation Research Department, National Center for Radiation Research and Technology, Cairo, Egypt;2. Department of Zoology, Faculty of Science, El Fayoum University, Egypt;3. Pharmacology Unit, National Cancer Institute, Cairo University, Egypt;1. Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, N-1432 Ås, Norway;2. College of Natural and Computational Sciences, Department of Biology, Hawassa University, P.O. Box 5, Hawassa, Ethiopia;3. International Livestock Research Institute, P.O. Box 5689, Addis Ababa, Ethiopia;1. Coordination Centre for Clinical Trials, Heinrich-Heine-University, Düsseldorf, Germany;2. NIVEL, Utrecht, The Netherlands;3. MedLawConsult, Den Haag, The Netherlands;4. University of Warwick, Coventry, UK;5. NIHR Biomedical Research Centre at Guy''s and St. Thomas’ NHS Foundation Trust and King''s College London, London, UK |
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| Abstract: | Golf course putting greens in the United States are normally built with a root-zone mix composed of >80% sand and a peat source. Populations of seven aerobic bacterial groups, commonly associated with soil or plant roots, were monitored during the building, planting and establishment of miniature bermudagrass putting greens, with a different set of greens built in each of 2 years. At each phase of construction, including pre- and post-fumigation, the following bacterial groups were enumerated: fluorescent pseudomonads, Gram-positives, Gram-negatives, Stenotrophomonas maltophilia, actinomycetes, heat-tolerant and total aerobic. The fumigants methyl bromide, dazomet and metam sodium were used at either normal or 10× field rates. In both years, by 50–70 days after fumigation, which included 4 weeks after planting, the size of the populations for all of the bacterial groups were either greater than or similar to the size of the populations prior to fumigation. The sand source, peat source, and fumigant source and amount did not have any long-term detrimental effects on size of the populations of any of the bacterial groups evaluated. |
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