Unintended consequences of elemental sulfur induced soil acidification on bacterial and fungal communities in Okanagan vineyard soil

Elemental Sulphur (So) is a natural crop input commonly used in organic farming. It can be used to fertilize soil, make soils more acidic or control pathogens. These multiple uses make So a unique organic input that can improve growth conditions for crops. The effect of So on soil microbes is largely unknown, despite the wide spread use of So in horticultural systems, particularly viticulture. Studies have shown that fungi are especially sensitive to So. Bacteria live in specific ranges of pH and may be affected by the change in acidity following use of So. It is likely that application of So for a desired use may have unintended consequences on soil microbes. Given the importance of soil microbes for sustainable soil and ecosystem health, it is important to understand how this practice affects soils. Our lab will test the sensitivity of fungi and bacteria collected from vineyard soil to So and pH changes. We will also measure changes to bacterial and fungal communities in the soil following So application. This study will be important for informing local growers on the potential consequences of using So on their crop yield and quality.

Faculty Supervisor:

Miranda Hart

Student:

Partner:

Park Hill Vineyards

Discipline:

Life Sciences

Sector:

Agriculture

University:

The University of British Columbia - Okanagan

Program: