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Peer-reviewedCC BY 4.0PeerJ

Differential effects of yeast derivatives on pepper productivity, stress resilience, and soil microbial communities

  • Siwei Liang1,2
  • Guogeng Jia1,2
  • Hui Chen1,2
  • Can Zhou1,2
  • Wenjie Peng1,2
  • Shuxing Liu1,2
  • Chao Ai3
  • Yan Zhang1,2
  • Guangda Ding4
4 affiliations
  1. 1National Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, China
  2. 2Angel Yeast Co., Ltd, Yichang, China
  3. 3The Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China
  4. 4College of Resources and Environment, Huazhong Agricultural University, Wuhan, China
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Abstract

The excessive application of chemical fertilizers is a prevalent issue in modern agriculture, as it increases production costs, undermines economic returns, and degrades soil health. In this study, the effects of two compositionally distinct yeast derivatives, namely Yeast Glycoside Type I (YD1) and Water-Soluble Yeast Glycoside (YD2), on the growth, nutrient use efficiency, low-temperature (LT) stress tolerance, and rhizosphere microbial communities of pepper ( Capsicum annuum L.) were investigated. The yeast derivatives (YD) were characterized using scanning electron microscopy (SEM) and biochemical analysis, which revealed distinct profiles: YD2 contained higher nitrogen (11.89%), isindole-3-acetic acid (IAA), and 1-Aminocyclopropane-1-carboxylic acid (ACC), whereas YD1 was enriched in cytokinins (isopentenyl adenine, iP; trans-zeatin, tZ). Under normal temperature (NT) conditions, application of YD2 at concentrations of 1% significantly enhanced pepper yield, shoot biomass, and nitrogen/potassium use efficiency, whereas YD1 exerted minimal effects. However, under low-temperature (LT) stress, applications of YD1 and YD2 did not significantly increase yield. Despite this, YD2 maintained root activity, mitigated chlorophyll degradation, and increased the activities of antioxidant enzymes under LT stress. Both YD altered rhizosphere bacterial community structure under NT conditions (PC1: 42.09%, p = 0.007); however, this effect was attenuated under LT stress (PC1: 24.85%, p = 0.003). Specifically, YD1 was associated with an increased relative abundance of Microscillaceae (NT) and Thiobacillus (LT), while YD2 was linked to an increase in Kaiserbacteria (NT) and Armatimonadales (LT). These findings suggest that the two YDs, particularly YD2, can influence pepper productivity and stress resilience through associations with improved nutrient uptake, physiological adjustments, and shifts in the rhizosphere microbiome. This pot-based study provides insights into the potential of tailored yeast derivatives as biostimulants, offering a basis for developing more sustainable agricultural practices.

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Cite

BibTeXRIS
BibTeX
@article{liang2026differential,
  title = {{Differential effects of yeast derivatives on pepper productivity, stress resilience, and soil microbial communities}},
  author = {Siwei Liang and Guogeng Jia and Hui Chen and Can Zhou and Wenjie Peng and Shuxing Liu and Chao Ai and Yan Zhang and Guangda Ding},
  journal = {PeerJ},
  year = {2026},
  month = oct,
  doi = {10.7717/peerj.21604},
  url = {https://peerj.com/articles/21604},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Differential effects of yeast derivatives on pepper productivity, stress resilience, and soil microbial communities
AU  - Siwei Liang
AU  - Guogeng Jia
AU  - Hui Chen
AU  - Can Zhou
AU  - Wenjie Peng
AU  - Shuxing Liu
AU  - Chao Ai
AU  - Yan Zhang
AU  - Guangda Ding
PY  - 2026
DA  - 2026/10/02
JO  - PeerJ
DO  - 10.7717/peerj.21604
UR  - https://peerj.com/articles/21604
AB  - The excessive application of chemical fertilizers is a prevalent issue in modern agriculture, as it increases production costs, undermines economic returns, and degrades soil health. In this study, the effects of two compositionally distinct yeast derivatives, namely Yeast Glycoside Type I (YD1) and Water-Soluble Yeast Glycoside (YD2), on the growth, nutrient use efficiency, low-temperature (LT) stress tolerance, and rhizosphere microbial communities of pepper ( Capsicum annuum L.) were investigated. The yeast derivatives (YD) were characterized using scanning electron microscopy (SEM) and biochemical analysis, which revealed distinct profiles: YD2 contained higher nitrogen (11.89%), isindole-3-acetic acid (IAA), and 1-Aminocyclopropane-1-carboxylic acid (ACC), whereas YD1 was enriched in cytokinins (isopentenyl adenine, iP; trans-zeatin, tZ). Under normal temperature (NT) conditions, application of YD2 at concentrations of 1% significantly enhanced pepper yield, shoot biomass, and nitrogen/potassium use efficiency, whereas YD1 exerted minimal effects. However, under low-temperature (LT) stress, applications of YD1 and YD2 did not significantly increase yield. Despite this, YD2 maintained root activity, mitigated chlorophyll degradation, and increased the activities of antioxidant enzymes under LT stress. Both YD altered rhizosphere bacterial community structure under NT conditions (PC1: 42.09%, p = 0.007); however, this effect was attenuated under LT stress (PC1: 24.85%, p = 0.003). Specifically, YD1 was associated with an increased relative abundance of Microscillaceae (NT) and Thiobacillus (LT), while YD2 was linked to an increase in Kaiserbacteria (NT) and Armatimonadales (LT). These findings suggest that the two YDs, particularly YD2, can influence pepper productivity and stress resilience through associations with improved nutrient uptake, physiological adjustments, and shifts in the rhizosphere microbiome. This pot-based study provides insights into the potential of tailored yeast derivatives as biostimulants, offering a basis for developing more sustainable agricultural practices.
SN  - 2167-8359
ER  -